MANILA HAWAIIAN HUT OF JACKSONVILLE, INC

Name: MANILA HAWAIIAN HUT OF JACKSONVILLE, INC
Address: 6001 ARGYLE FOREST BLVD STE 60, JACKSONVILLE, FL, 32244, US
Rating: 90.5

6001 ARGYLE FOREST BLVD STE 60, JACKSONVILLE, FL 32244

License #2615538

🥢 Asian ℹ️

90.5 Grade B / 100

Solid Health Score

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Latest inspection

January 7, 2026 · 16 findings · 3 critical

Routine - Food

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Quick take

MANILA HAWAIIAN HUT OF JACKSONVILLE, INC in JACKSONVILLE currently holds an InspectFL Health Score of 90.5 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 January 7, 2026. Across those visits, inspectors documented 21 total violations — 3 critical, 6 major, 12 minor.

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The latest inspection on January 7, 2026 shows 16 observation rows: 3 critical, 4 major, and 9 minor.

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MANILA HAWAIIAN HUT OF JACKSONVILLE, INC looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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

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

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In container of flour under prep table, to go bowl used as scoop. Operator removed to go bowl from product.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple co2 tanks near rear door of establishment not secured. Operator stated they are being returned.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans stacked before properly air drying.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in pan on flat top grill tempted at 90F. Operator moved pan to side of grill that is turned on.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris/torn. Also, hood filters above cook line soiled with grease.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. In flip top reach in cooler on cook line, cut onion with skin still on in pan.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go boxes not inverted. Operator filled stacks so underside is facing up.
[25-23-4] Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peoples hands. At front counter, single service gloves stored under paper towel dispenser. Operator moved box of gloves.
[02D-01-5] Working containers of food removed from original container not identified by common name. On back shelf of dry storage, container of msg not labeled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled eggs with gloved hands and without washing hands scooped cooked rice into to go box and handle season shaker. Manager coached employee on proper handwashing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, pan of raw shelled eggs stored over open container of margarine. Operator moved raw shelled eggs to bottom. Also, in walk-in cooler, raw spare ribs stored on shelf above unwashed onions. Operator moved onions to different shelf.
[41-10-4] Toxic substance/chemical improperly stored. Under front counter, multiple bottles of various cleaners stored on shelf with food/single service utensils and napkins. Operator removed all chemical bottles from shelf.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table, pork (110F - Cooling @ 30 minutes, 104F @ 1 hour). Operator had cooked pork in pan cooling on counter. Operator placed pork into walk-in cooler to bring temperature down quickly.
[31A-11-4] Handwash sink used for purposes other than handwashing. In handwash sink at front counter, dirty plate stored in sink. Operator removed plate.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at three handwash sinks at front counter, cook line and dish area. Operator stated they do not have the towels for the dispensers anymore but put rolls of paper towels on top of dispensers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cool line pan of fresh garlic chopped yesterday morning not date marked. Also, in reach in cooler on cook line, pan of fried shrimp cooked yesterday not labeled. Also, in walk-in cooler, two pans of cooked pork/chicken made yesterday not date marked.