Tienda Mexicana in Apopka
Last inspected:
525 W Orange Blossom Trl, Apopka, FL 32712Tienda Mexicana in Apopka has a complex compliance history marked by serious temperature control and cross-contamination violations followed by significant enforcement action in April 2025. On April 11, 2025, the facility received six stop-sale and stop-use orders citing adulterated products — violations included improper cold holding temperatures, improper hot holding temperatures, improper cooling procedures, and unsanitary equipment. All affected products were voluntarily destroyed by management and witnessed by the inspector. The same April 11 inspection documented 38 violations, primarily high-priority findings: mold contamination in cooked pork and peppers, raw chicken stored directly adjacent to raw pork and beef, raw beef stored atop ready-to-eat sauce, cooked pork that failed to cool properly and remained between 84–104°F overnight, and hot-held items (tamales, chicken, pork, rice) maintained between 104–124°F instead of the required minimum 135°F. A re-inspection was required due to pest activity, and the facility was instructed to develop and implement a pest management control program. A follow-up inspection on April 28, 2025 found 9 violations, including persistent cross-contamination (raw beef stored above cooked fajitas, raw beef in direct contact with tortillas), hot-held tamales and pork again found below safe temperatures (114–128°F), and chemical storage violations (fabric softener stored directly adjacent to single-use plates). All violations cited on April 28 were corrected on site during the inspection. The facility's earlier inspection record from 2023 shows the same patterns: temperature control failures, inadequate cooling and hot holding, cross-contamination, and employee health knowledge deficiencies. A focused training inspection on November 3, 2025 resulted in zero violations.
Summary generated from Florida FDACS public inspection records.
Tienda Mexicana in Apopka: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes only.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 9 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Kitchen/Service Area: Container with raw beef inside cooler was stored on shelf above
cooked fajitas. COS: Beef was relocated and stored properly. Meat Department: Packages of raw beef on
shelf inside walk-in cooler were in direct contact with bags of tortillas. COS: Tortillas were relocated and
stored properly.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Buildup of old food debris was observed on food contact surfaces of the
deli slicer, band saw and various knives. COS: The equipment was washed, rinsed and sanitized during
visit.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen/Service Area: Tamales stored in overfilled container in hot case were found with an
internal temperature between 114-116 F. Container with pork had an internal temperature between 124 and
128 degrees F. COS: Pork and tamales were reheated to a minimum internal temperature of 165 degrees F
during visit.
Y
x
Print Date: 4/28/2025
Page 1 of 3
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 Pf
Observation: The establishment does not have written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures of Vomiting and Diarrheal Events handout was provided.
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease. Food Employee Reporting Agreement handout was provided.
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PP
Retail: Containers of liquid fabric softener on shelf were stored in direct contact with single
use plates. COS: Chemicals were relocated and stored properly.
Y
x
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
The establishment does not have a certified food protection manager as required. Food
Protection Management Certification handout was provided.
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Various packages of produce found in retail open air cooler were missing the name of
the product on label. COS: Products were properly labeled.
Y
x
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Employee Restroom: There is no covered receptacle provided in unisex restroom.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Kitchen and Meat Department: Ceiling tiles are not smooth/easily cleanable.
— Re-Inspection Required· 38 violations· 6 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center
at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned
and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food
establishment must develop and implement a pest management control program.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Food Establishment: Priority violations were observed, the establishment does not have a
food protection manager and the person in charge was unable to correctly answer questions relevant to the
operation.
o
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
Food Establishment: A pattern of non-compliance is demonstrated with regard to the duties
of the person in charge. Violations were cited for hand washing, cooling, hot and cold holding, sanitization,
and the person in charge was unable to correctly answer to questions regarding food allergen awareness.
o
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
Food Establishment: There was no designated person in charge at the beginning of the
inspection. The person in charge arrived a few minutes later after the inspection had started.
o
Kitchen: Buildup of white mold-like substance was observed in cooked pork found inside
cooler. COS: Pork was voluntarily discarded. Meat Department - Walk-in Cooler: Buildup of greenish
mold-like substance was found on red peppers. COS: Peppers were voluntarily discarded.
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Meat Department/ Walk-in Cooler: Packages of raw chicken on shelf were stored in direct
contact wit packages of raw pork and beef. COS: Chicken was relocated and stored properly.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Walk-in freezer: Frozen fish was stored uncovered on top of boxes of meat.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Meat Department/Walk-in Cooler: Package of raw beef was stored on top of bucket of ready
to eat sauce. COS: Beef was relocated and stored properly.
x
Print Date: 4/11/2025
Page 2 of 7
14
Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Observation: Kitchen/Warewashing Area: There was buildup of dark mold-like substance inside of ice
machine. COS: Ice machine was washed, rinsed and sanitized during visit.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Buildup of old food debris was observed on food contact surfaces of the
deli slicer, knives, band saw and meat grinder. COS: The equipment was washed, rinsed and sanitized
during visit.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen/Service Area: Bags of pork cooked the evening prior and left to cool overnight were
found with an internal temperature between 84 and 104 degrees F. COS: Pork was voluntarily discarded.
Y
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen/Service Area: Containers with tamales, chicken and pork in hot holding unit were
found with an internal temperature between 104 and 124 degrees F. Container with rice found on top of
shelf was found with an internal temperature of 116 degrees F. COS: Tamales, chicken and rice were
voluntarily discarded. Pork was reheated to a minimum internal temperature of 165 degrees F. Meat
Department: Chicharron held inside turned off hot holding case had an internal temperature of 84 degrees
F. COS: Chicharron was voluntarily discarded. Cooking and Hot Holding handout was provided.
Y
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge could not correctly respond to questions regarding foodborne disease
and symptoms. Employee Health Guide handout was provided.
Print Date: 4/11/2025
Page 1 of 7
Y
o
2
Pf
Citation Description: Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf
Observation: It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease. Food Employee Reporting Agreement handout was provided.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Packages of hot dogs, shredded cheese, fresh cheese, milk and dairy spread were
found with an internal temperatures between 44 and 53 degrees F. COS: These products were voluntarily
discarded. Kitchen/Service Area: Packages of tomatillo sauce stored inside cooler were found with an
internal temperature of 48 degrees F. COS: Tomatillo Sauce was voluntarily discarded. Meat Department:
Containers with shrimp, chicken and beef were found with an internal temperature between 44 and 48
degrees F. COS: Shrimp, chicken and beef were placed inside walk-in freezer to bring the temperature
down to 41 degrees F or below. Retail: Container of milk used for coffee products was found on counter
with an internal temperature of 68 degrees F. COS: Milk was voluntarily discarded. Cooling Food handout
was provided.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
The establishment does not have written procedures for the clean-up of vomit and diarrhea.
Guidance for the Written Procedure of Vomiting and Diarrheal Events handout was provided.
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PP
Retail Shelf: Containers of liquid fabric softener were stored in direct contact with single use
plates. COS: Chemicals were relocated and stored properly.
Print Date: 4/11/2025
Page 3 of 7
x
Y
o
x
26
P
Citation Description: Container previously used to store poisonous or toxic materials used to store,
transport, or dispense food. 7-203.11 P
Observation: Kitchen and Meat Department's Walk-in Cooler: Sugar, rice, beans and sauce were stored in
containers previously used to stored Palmolive dish liquid soap. COS: Foods were voluntarily discarded.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Kitchen and Meat Department: Various chemicals were stored next to food items. COS:
Chemicals were relocated and stored properly.
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Kitchen/Service Area: Employees were observed eating and drinking in the processing area.
Proper eating and drinking was discussed with the food establishment's management and employees.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Kitchen/Service Area: An employee did not wash hands immediately after using phone, prior
to engaging in food preparation. Proper handwashing procedures were discussed with the food
establishment's management and employees. Employee washed hands properly.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Employee Restroom: There was no soap provided.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Bags of bread on retail shelf did not have a label. COS: Breads were removed from
retail area to be properly labeled.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
The establishment does not have a food protection manager as required. Food Protection
Management Certification handout was provided.
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or adequate descriptive identity statement, (if made from two or
more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B.
3-602.11(C)
Retail: There was no list of ingredients provided for breads stored in self-dispensing unit.
COS: Breads were removed from the retail area:
x
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Kitchen and Meat Department: Various containers of food including oil, sugar, and salt did
not have a label to identify them.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Various products pacakged on site including breads, produce, chicharron, and tortilla
chips were not labeled. Bags of ice were missing the name and place of business on label. COS: Ice was
properly labeled during visit all other items were removed from the retail area to be labeled.
x
6-501.11
Premises not maintained free of roaches and rodents; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) P
Meat Department: Live roach observed crawling on retail meat display cooler. COS: Affected
area was washed, rinsed and sanitized during visit. In addition, pest control invoice for area treated on April
11, 2025 was provided. Please see comments section of the report.
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen, Retail and Meat Department: A variety of food items were stored directly on floor
throughout the facility. There is no splash guard between handwashing sink and preparation table were
food items are stored in the Meat Department.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Several pots were not stored inverted. COS: Pots were relocated to the
warewashing area to be washed, rinsed and sanitized.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Retail: Coffee stirrers on counter are not individually wrapped and exposed to contamination.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Kitchen and Meat Department: Cutting boards found were heavily scratched and scored and
could no longer be washed and sanitizer properly. COS: Cutting boards were voluntarily discarded during
visit.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Kitchen: Reach-in cooler is not maintaining time/temperature controlled for safety items at a
temperature of 41 degrees F or below. COS: Cooler had been unplugged and was plugged back in during
visit. Meat Department: Retail meat display cooler is not maintaining time/temperature controlled for safety
items at a temperature of 41 degrees F or below. Retail: Produce/dairy open air cooler is not maintaining
time/temperature controlled for safety items at a temperature of 41 degrees F or below. COS: Coolers were
repaired/adjusted during visit.
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to
allow access for cleaning along the sides, behind or above the equipment; with no more than one
thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or
walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily
moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by
being sealed. 4-402.11
Warewashing Area: The three compartment sink is not sealed to the wall.
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment
allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use
conditions, are not safe. Materials used to make single-service or single-use articles allow migration of
deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
Kitchen/Service Area: Breads and cooked pork found inside cooler stored in shopping bags.
COS: Breads were voluntarily discarded and cooked pork was voluntarily discarded due to temperature
violation.
x
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Kitchen: There is no backflow prevention device attached to threaded faucet located in front
of hot holding case.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Kitchen/Warewashing Area: A direct connection exists between the three compartment sink
and sewage system. Guidance document was provided.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Employee Restroom: Door is not self-closing.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Employee Restroom: There is no covered receptacle provided in unisex restroom.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Kitchen and Meat Department: Ceiling tiles installed are not smooth/easily cleanable.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen: There is buildup of grease and dirt on floor located beneath kitchen equipment.
Meat Department: There is buildup of dirt, food debris on floor beneath preparation tables. Meat
Department's Walk-in Cooler: There is heavy buildup of dark mold-like substance, food debris, dirt and
blood.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Food Establishment: Several ceiling and floor tiles are missing and/or in disrepair.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Chemical: Toxic substances properly identified, stored, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time
and temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— Focused Inspection· Focused Inspection
Comments: Focused inspection for training purposes
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 8 violations· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Employee Health Guidelines, reporting agreement provided, cooling, and the clean up of vomit or diarrhea.
Risk-Based Violations
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to
70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Walk-in Cooler: Cooked ribs 67-73 degrees F, cooling for greater than 3 hours, probed internally
with a calibrated thermometer. COS: The ribs were voluntarily discarded, industry guidance provided.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Cooked chicken 108-115 degrees F. COS: The chicken was reheated to 165 or higher.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
The person in charge cannot answer questions relating to preventing the spread of food
bornediseases by a food employee. Industry guidance provided.
o
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Walk-in cooler: Cooked pork made the previous day not dated. COS: Date stamps were added to
the product.
x
Print Date: 5/5/2023
Page 1 of 3
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf
Observation: The establishment does not have a written procedure on how to clean up vomit or diarrhea.
Industry guidance provided.
o
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
The establishment does not have a certified food protection manager. Industry guidance provided.
o
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Walk-in: Cooked ribs placed in large deep pots in walk in cooler to cool food. Industry guidance
reviewed.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Meat Department: Various cases of meat and produce stored directly on the floor in walk-in cooler.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or
other debris. 4-601.11(C)
Walk-in cooler: Shelves that hold the cooked foods inside walk in cooler soiled with old food
debris.
o
— Re-Inspection Required· 24 violations· Re-Inspection Required
Comments: Trainee present during inspection. All violations verified by primary inspector.
Employee Health Guidelines and reporting agreement provided via email
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation observed
during the inspection, the establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program, and the person in charge is unable to respond correctly to food
safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Observed: Priority violations of hot holding, cold holding, hand washing procedures and no
certified food protection manager.
o
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to
70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Meat department : Walk in cooler: Case of raw chicken had an internal temperature of 44-45
degrees F Shredded chicken had an internal temperature of 44-50 degrees F . COS: raw chicken was moved to
the freezer for a quick chill down. Shredded chicken had been prepared 12 hours ago and was voluntarily
discarded by the manager.Kitchen area: Cooked steak from yesterday had an internal temperature of 62 degrees
F. COS: Steak was voluntarily discarded.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Hot bar: breakfast items : eggs had an internal temperature of 88 degrees F, cooked pork had an
internal temperature of 117-121 degrees F and Buche had an internal temperature of 117. COS: items were
voluntarily discarded by manager , as there were the last of the breakfast items. Tamales had an internal
temperature of 88-112 degrees F . COS: tamales were prepared @ 9 AM , manager reheated tamales to the
proper temperature.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about their
health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Unable to verify employee reporting requirements.
o
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
Unable to answer questions regarding food borne illness.
o
Print Date: 4/20/2023
Page 1 of 5
6
P
Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P
Observation: Meat department: Observed employee don gloves before washing hands. COS: employee was
coached , then washed hands .
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark
and the correct date mark cannot be determined. 3-501.18 PP
Meat department: open chubs of deli meat ( ham, turkey ham) held more than 24 hours did not
have a discard date. COS: Product was opened yesterday, correct date make was applied.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Written procedures not available. Agency guidance document provided via email.
o
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at
least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub
together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying
device. 2-301.12 PP
Meat department: observed employee was hands by quickly rinse hands . COS: coached
employee on hand washing steps. Employee re washed hands properly
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Hand wash sign missing in the meat department, restroom and the kitchen area. Agency signs
provided.
o
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9
CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
retail: bread bagged in clear plastic wrap had no labeling from the manufacturer, unable to
determine where the product came from. Sleeves of Saltine crackers offered for sales are not labeled for
individual sale.COS: Bread and crackers were voluntarily discarded.
x
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
Certified food protection certificate not available.
o
Print Date: 4/20/2023
Page 2 of 5
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Meat department walk in cooler: food items are cooled in large pots / pans or 32 gallon trash cans
preventing maximum heat transfer.
o
4-302.12
Food temperature measuring device not provided or not readily accessible for use in
ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable
small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods.
4-302.12 Pf
Kitchen area: small probe style thermometer was not available. COS: probe thermometer was
provided during the inspection.
x
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a
hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not
equipped with at least one integral or permanently affixed temperature measuring device that is located to allow
easy viewing of the temperature display; or temperature measuring device not designed to be easily readable.
4-204.112(A), (B) and (D)
Kitchen area: small prep cooler and the upright cooler are missing a visible thermometer.
o
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: packaged on site Queso Fresco cheese, pork rinds, mixed cut vegetables and ice were not
labeled with name , address, weight or ingredients as required. COS: Labels were applied to the vegetables and
ice. Cheese was moved to the meat display case and the pork rinds were removed from self serve rack and
placed behind the checkout counter
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices
or other means of pest control. 6-501.111 (A)-(C) Pf
Meat department: observed small black flying insects flying in the area and landing on knives and
cutting boards. Front door was propped open for dry goods delivery. Utensils Were Taken To The Sink For
Washing.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Meat department walk in cooler: Cases of chicken, tortillas, and fruits and vegetables are stored
directly on the floor.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting
exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
Meat department: observed an employee working with open food with out a hair restraint.
o
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Sanitizer test kit was not available in either the Kitchen or the meat department. Test strips were
obtained during the inspection
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or
other debris. 4-601.11(C)
Kitchen area: wall behind the blender is soiled with food debris. Upright cooler doors and handles
are soiled with food residue. Meat department : walk in cooler door has a build up of food debris as does the
shelving inside.
o
Print Date: 4/20/2023
Page 3 of 5
51
Citation Description: Toilet room located inside the food establishment not completely enclosed or not provided
with a tight-fitting self-closing door. 6-202.14
Observation: Restroom: near the meat department: door is not self closing
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Covered waste can not available.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept
covered when not in continuous use or after they are filled. 5-501.113
Exterior: dumpster lids are open
o
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and returnables do
not have drain plugs in place. 5-501.114
Exterior: drain plug is missing from the dumpster.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail: Ceiling tiles near the restroom are water stained. Kitchen : ceiling tiles have holds or are not
fitted in place. Beer cooler: fan guards and ceiling have black dust/ mold like build up Meat department walk in
cooler door gasket is in disrepair
o
Tienda Mexicana in Apopka: Stop-Sale & Stop-Use Orders (6)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Chemical: Toxic substances properly identified, stored, and used. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and tempe… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Tienda Mexicana in Apopka: Frequently Asked Questions
- When was Tienda Mexicana in Apopka last inspected?
- Tienda Mexicana in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 3, 2025. Inspection type: Focused Inspection.
- How many inspections has Tienda Mexicana in Apopka had?
- Tienda Mexicana in Apopka has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Tienda Mexicana in Apopka find?
- Tienda Mexicana in Apopka was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).
- Has Tienda Mexicana in Apopka had any stop-sale or stop-use orders?
- Yes, Tienda Mexicana in Apopka has 6 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Tienda Mexicana in Apopka?
- The most frequently cited FDACS violations at Tienda Mexicana in Apopka are: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
- Does Tienda Mexicana in Apopka have any repeat violations?
- Yes, Tienda Mexicana in Apopka has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
Nearby Establishments to Tienda Mexicana
Stories You May Have Missed Apopka
Sprouts Farmers Market in Apopka Had Raw Shrimp at 47°F in March 2026
Raw shrimp measured 7 degrees above the safe limit and baked chickens fell below hot-hold temperature at the Apopka Spro…
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Tienda Mexicana. How we collect and verify this data.