A&D MANILA BAKERY

Name: A&D MANILA BAKERY
Address: 5407 ENCHANTED DR, JACKSONVILLE, FL, 32244, US
Rating: 47.9

5407 ENCHANTED DR, JACKSONVILLE, FL 32244

License #2615207

☕ Café/Breakfast ℹ️

47.9 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 7 findings · 3 critical

Routine - Food

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Quick take

A&D MANILA BAKERY in JACKSONVILLE currently holds an InspectFL Health Score of 47.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 46 total violations — 15 critical, 11 major, 20 minor.

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The latest inspection on October 6, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

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A&D MANILA BAKERY has a rough inspection history. Would you risk it?

F record

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*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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08B-27-4] Food placed in soiled container/equipment. Multiple plastic bins holding dry goods by mop sink have food and other debris in the containers.
[14-05-4] Cardboard used to line food-contact shelves. Shelving near mop sink holding dry food goods has torn paper lining exposing raw wood.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager food handler training for Alfredo expired on 4/6/2026.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (68F/59F/69F - Cold Holding)on front counter held at room temperature. Per operator, flan placed out of refrigeration approximately one hour prior. Operator moved flan back to refrigerator.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Seven different time temperature controlled for safety foods being held on time as a public health control have no time marking. All products placed out between 30-45 minutes ago and employee marked each time for each product on the board.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food items on front counter at register for customer self-service missing some or all of required labeling information.

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of salt, handle of scoop in product. Operator fixed scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above cook line soiled with grease. Also, multiple gaskets soiled. Also, fan covers in reach in coolers in bakery area and hallway soiled with dust build up.
[22-16-4] Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues. Interior of white reach in freezer in hallway soiled with food debris/blood.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In stand up reach in cooler near dough proofer, white rice (100F - Cooling @ 3.5 hours, reheat 167). Operator stated rice was made at 6 am then put in deep plastic container and covered with plastic wrap and put in reach in cooler. Operator reheated white rice and put on front counter on time.
[14-31-5] Nonfood-grade bags used in direct contact with food. In white reach in freezer in hallway, bones used for broth stored in plastic to go bags.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter warmer unit, time marking for pan of ground beef and ground pork not written on white board. Operator stated ground beef came out at 9 am and ground pork at 8:30 and wrote time on board.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In stand up reach in cooler on cook line, ambient air thermometer reading 43F when actual ambient air is 32F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black crates on bottom shelf of table on cook line used to stored onions soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink on cook line observed with brown liquid from food and pitcher in sink upon arrival.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining bottom of white chest freezer in prep area. Employee removed cardboard.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. License found and posted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table near triple sink. Employee water bottle stored in reach in cooler by prep area. Both bottles moved and stored correctly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter next to food items, employee cell phone stored. Phone moved and stored correctly.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Light fixture cover in ceiling above dry food storage area.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer in back kitchen, raw chicken container stored over raw pork container. Items moved and stored correctly.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter, cooked plantains and pork have no time marking. Both items removed from temperature control approximately 15 minutes prior. Both items time marked.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with four employees working. Manager out to run errand and returned.
[27-06-4] No hot running water at three-compartment sink. Left faucet at triple sink has not hot water - hot water line is leaking.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler in prep area, multiple containers of pork and chicken removed from reach in freezer not dated. Employee dated items.