MANZIL FINE INDIAN DINING

Name: MANZIL FINE INDIAN DINING
Address: 6500 SW ARCHER RD STE E, GAINESVILLE, FL, 32608, US
Rating: 89.9

6500 SW ARCHER RD STE E, GAINESVILLE, FL 32608

License #1103662

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.9 Grade B / 100

Solid Health Score

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Quick take

MANZIL FINE INDIAN DINING in GAINESVILLE currently holds an InspectFL Health Score of 89.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 14 total violations — 5 critical, 1 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 5, 2025 included 3 critical violations, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : 0 ppm for chlorine when tested. Unit was primed multiple times, no change. A technician was going to be called.
[08B-38-4] Food stored on floor. Observed cases of food on the floor of the walk-in freezer. The cases were placed on a shelf.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed : mango purée dessert, dated from 12-4-2025 to 12-19-2025. The label was then being adjusted.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed : tongs stored on the oven door handle. The tongs were adjusted to comply.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : fried plant food on the speed rack in the kitchen, 96-100°. This was cooked earlier, and was now moved to the walk-in cooler.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler raw eggs stored over cooked chicken. The eggs were moved to the bottom shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed : the plastic bowl for scooping rice lacked a handle. This was discarded.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed : the manager adequately explained how the 11-3 buffet is handled under time as a public health control. No written form was found. One was emailed.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : a used apron stored on the prep table by the swinging door. This was placed in the laundry bag next to the swinging door.
[25-06-4] Single-service or silver ware or table ware articles not stored inverted or protected from contamination. Observed : at the buffet, all plates and bowls are contact side up. ALSO, the silverware is not adequately protected at the buffet.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed : red sauce made today reducing in temperature in a yogurt container. A label was added.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine at 0 ppm for chlorine. The unit was primed and achieved 100 ppm.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed : on the cook line, a knife stored between equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cutting the cook line hood is soiled. ALSO, the cook line gaskets at the end of the line are soiled. And the top of the dish wash machine has an accumulation of debris.

Community reaction

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Community pulse