Restaurant · Wake County, NC

Manhattan Cafe

1004 Lower Shiloh Way

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 94

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Manhattan Cafe last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Nov 29, 2023 to Oct 1, 2026.
Has Manhattan Cafe ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 29, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 1, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

7 recorded violations

majorCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing sink nearest to walk-in cooler did not have soap available. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. REHS will verify that soap is added to sink. 6-301.12 Hand Drying Provision (Pf) Handwashing sink on salad line did not have paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels restocked on a nearby table. REHS recommended placing paper towels closer to handwashing sink.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine sanitizing solution in 3-compartment sink had a concentration of 25 PPM chlorine. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: REHS added 2 caps of chlorine to sanitizer and tested the sanitizer to be 50 PPM. Ensure that sanitizer concentration is verified when it is prepared.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of cooked corn; chipotle sauce (prepared with TCS chipotle peppers); and parm sauce (prepared with tomatoes) were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC. Repeat violation.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.19 Time as a Public Health Control (Pf) PIC could not locate procedures for use of time as a public health control. When using time as a public health controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) PIC could not locate procedures for use of time as a public health control. When using time as a public health control; written procedures shall be maintained at the food establishment and provided upon request. CDI: REHS provided TPHC template to PIC.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single-service platesEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single-service plates; forks; and containers were stored on wire rack next to bathrooms outside of protective packaging and not protected from contamination. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store items in protective packaging or where contamination can be prevented. Repeat violation.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Door on grill-line prep cooler was no longer attached and falling off when opened. Repair door. Repeat violation.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interiors; gaskets; and front paneling where doors connect of prep coolers were soiled. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source

1 - Inspection

Jun 24, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple containers of TCS foods within grill line flip-tops and salad flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was split into multiple containers and allowed to cool to 41F within prep coolers. Avoid keeping lids open when not in-use and stacking food beyond fill lines of containers. Repair door on grill line cooler to avoid refrigerated air from escaping from unsealed cracks.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of ready-to-eat cooked beans was maintained beyond 7 days within salad prep cooler. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C) One wiping cloth bucket had a concentration of chlorine less than 50 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. Ensure sanitizing solutions have proper concentrations within wiping cloth buckets.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single-service plates and forks were stored on wire rack next to bathrooms outside of protective packaging and not protected from contamination. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store items in protective packaging or where contamination can be prevented.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Door on grill-line prep cooler was no longer attached and falling off when opened. Repair door.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vent above 3-compartment sink had dust accumulating on surrounding tiles. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent and tiles.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 24, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of boiled eggs; container of cheese; and two containers of chicken had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was split into multiple containers and allowed to cool to 41F within prep coolers.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (Pf) Dressings on the sauce flip-top prep cooler were not labeled with the time of temperature removal. Facility does not have procedures for time as a public health control. Facility recently began holding these dressings on time instead of temperature due to difficulties of prep cooler to maintain temperatures of 41F or below. PIC stated that dressings are typically placed in cooler at 11AM and discarded at 3 PM. When using time as a public health controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) Dressings on the sauce flip-top prep cooler were not labeled with the time of temperature removal. Facility does not have procedures for time as a public health control. Facility recently began holding these dressings on time instead of temperature due to difficulties of prep cooler to maintain temperatures of 41F or below. PIC stated that dressings are typically placed in cooler at 11AM and discarded at 3 PM. When using time as a public health control; written procedures shall be maintained at the food establishment and provided upon request. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: REHS provided procedure template. Labels added to dressings for 10:50 AM.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Dec 9, 2025 · Original Source

1 - Inspection

Jul 7, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Cooked chicken was cooling with tight-fitting plastic coverings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Coverings were removed.

In Plain English

More about food kept at an unsafe temperature

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Cleaned soda nozzles had brown debris along the exterior nozzle rim. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean nozzles.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 7, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Ready-to-eat cooked beans and roasted peppers were maintained beyond 7 days (12/30/2025) within prep coolers. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC. REHS reminded PIC that temperature controlled for safety foods that are removed from cans must follow time/temperature control requirements.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Concentration of quaternary ammonia sanitizing solution in spray bottle was above 400 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Bottle was dumped and remade by PIC and tested to be 200 PPM.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Jan 6, 2025 · Original Source

1 - Inspection

Jul 16, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Quaternary ammonia sanitizing solution in 3-compartment sink was below 200 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was remade and tested to be 200 PPM.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Concentration of quaternary ammonia sanitizing solution in spray bottles was above 400 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Bottles were diluted to be 400 PPM.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Jul 16, 2024 · Original Source

1 - Inspection

Mar 22, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; A few TCS foods in various coolers were holding above 41F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved to walk-in cooler to lower temperatures.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-202.12Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12; Priority; The concentration of the chlorine sanitizer in the 3-compartment sink was measured to be 500ppm; higher than the concentration specified on the manufacturer's label for a food establishment. Poisonous/toxic materials shall be: Used according to law and the NC Food Code and manufacturer's use directions included in labeling. CDI - Sanitizing solution diluted to appropriate concentrations; 200ppm. The concentration of a chlorine-based sanitizer for a food establishment is a minimum of 50ppm not to exceed 200ppm.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The drain plugs are missing in the shared dumpsters. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Contact landlord or waste management company and replace drain plugs before next inspection.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 22, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; The top layers of one container of cheese in the prep cooler were holding around 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved top layers of cheese into the walk-in cooler to reach adequate temperatures.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Containers of TCS vegetables had a prep date of 11/15/2023 and a container of prepared; precooked chicken did not have a date marking. A TCS; refrigerated food as specified in the NC Food Code shall be discarded if it: Exceeds the temp/time combination of 7 days with prep/opening day counted as day 1 at 41F or less; except time that the product is frozen; or is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds the time/temp combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods and added correct prep day to chicken as it was prepared earlier today.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A couple containers of hand soap were stored above containers of single-use to-go containers and cup lids. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separated the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Soap containers were relocated to a lower shelf.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Nov 29, 2023 · Original Source