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.

Tienda Mexicana in Apopka

Name: Tienda Mexicana in Apopka Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

525 W Orange Blossom Trl, Apopka, FL 32712

Seminole County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Plaza Jalisco INC
FDACS Estab #: 376151

Overview

Tienda Mexicana in Apopka, FL has 6 FDACS food safety inspections on record with 79 violations and 6 stop-sale or stop-use enforcement actions.

6FDACS Insp.

79Violations

6Stop-Sale Orders

Last inspected FDACS: November 3, 2025

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.

2025 — 4 inspections

Nov 3, 2025 — Focused Inspection· Focused Inspection

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

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.

Apr 28, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

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.

Apr 11, 2025 — Re-Inspection Required· 38 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

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

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

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.

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

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.

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.

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.

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: