El Supremo Market & Taqueria Corp in Augustine
Last inspected:
162 San Marco Avenue Suite 1 & 2 St, Augustine, FL 32084El Supremo Market & Taqueria in St. Augustine experienced significant food safety violations during a November 2024 inspection, resulting in a stop-sale order and emergency re-inspection requirement. A stop-sale order issued November 22, 2024 required the immediate removal of chicharrones after they were found held at 85–90°F in a hot-holding unit, falling well below the required 135°F minimum. The product was voluntarily destroyed by facility management under inspector supervision. The same November inspection documented five high-priority violations including raw chicken stored directly over raw beef and pork in the walk-in cooler, raw eggs stored directly above ready-to-eat cheeses and produce, sauce held at 100°F when 135°F was required, and air fresheners stored directly above packaged candy. All violations were corrected on site during the inspection. A re-inspection conducted December 6, 2024 verified compliance; the facility met sanitation requirements with equipment properly cleaned and sanitized. The facility's four-inspection record spans August 2023 to February 2026, with violations concentrated in the initial permit application and follow-up inspections. A February 2026 focused training visit recorded zero violations.
Summary generated from Florida FDACS public inspection records.
El Supremo Market & Taqueria Corp in Augustine: FDACS Inspection History (4)
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Sanitation Inspection Requirements· 6 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.
Trainee present during inspection. All violations verified by primary inspector.
This Re- inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance
issues that required a Re-Inspection have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPfRepeat
Kitchen: Bandsaw, Meat Slicer and Meat Grinder are not clean due to encrusted food debris.
(COS) Equipment washed, rinsed and sanitized during inspection.
Good Retail Practice Violations
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Plastic cup without handle stored in the rice. (COS) Manager removed cup from rice
during inspection.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Kitchen: Single service foam containers are not inverted. (COS) Manager inverted containers
during inspection.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Kitchen: Duct tape on the meat cooler door.
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: Sides of stove, fryer and grill not clean due to encrusted food debris.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Walk-In Cooler: Container of employee food stored above food meant for consumer
consumption. (COS) Employee food relocated during inspection.
— Operating Without a Valid Food Permit; Re-Inspection Required· 35 violations· 1 stop-sale order· 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 issued for food establishment. A re-inspection will be conducted on or about 14 days.
Trainee present during inspection. All violations verified by primary inspector.
Stop sale and release issued for chicharrones.
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
Person in charge failed to meet the three options for demonstrating knowledge due to a clear
understanding of the Food Code and its public health principals.
o
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
Walk in cooler: Raw eggs stored directly over ready to eat cheeses and produce. COS: Walk
in cooler rearranged appropriately during inspection. Walk in cooler: Raw beef and pork stored directly over
ready to eat sauces. COS: Walk in cooler rearranged appropriately during inspection.
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
Walk in cooler: Raw chicken stored directly over raw beef and raw pork. COS: Walk in cooler
rearranged appropriately during inspection.
x
4-703.11
After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot
water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil
surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved.
4-703.11 PP
Kitchen: After being cleaned dishes were not sanitized prior to being placed on the drying
rack. COS: Explanation of warewashing and sanitizing given to person in charge and dishes were re
washed rinsed and sanitized during inspection.
x
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Kitchen: Interior surfaces of the microwave observed with a build up of food debris. COS:
Interior of microwave wash rinsed and sanitized during inspection.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen: Strainer stored on drying rack observed with a build up of food debris. COS: Utensil
was wash rinsed and sanitized during inspection. Kitchen: Food contact surfaces of the band saw observed
with a build up of food debris. Person in charge stated last time it was used more than a day prior. COS:
Band saw broken down and washed, rinsed and sanitized during inspection. Kitchen: Food contact surfaces
of the meat slicer observed with a build up of food debris. Person in charge stated the last time it was used
was more than a day prior. COS: Band saw broken down and washed, rinsed and sanitized during
inspection.Kitchen: Food contact surfaces of the meat grinder observed with a build up of food debris.
Person in charge stated the last time it was used was more than a day prior. COS: Band saw broken down
and washed, rinsed and sanitized during inspection. Kitchen: Knives on prep table observed with a build up
of food debris. Person in charge stated last time it was used more than a day prior. COS: Band saw broken
down and washed, rinsed and sanitized during inspectionKitchen: Peelers observed with a build up of food
debris. Person in charge stated last time it was used more than a day prior. COS: Utensils removed from
service during inspection.
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: Sauce being hot held observed with an internal temperature of 100 degrees F. The
sauce was placed into unit an hour prior. COS: Sauce reheated to 165 degrees F and placed back into hot
holding unit. Kitchen: Chicharrones kept in hold holding unit observed with an internal temperature of 85-90
degrees F. Chicharrones placed into the hot holding unit the night prior. COS: Chicharrones voluntarily
discarded by person in charge during inspection. See Supplement.
x
Print Date: 11/22/2024
Page 2 of 6
21
Pf
Citation Description: 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) Pf
Observation: Kitchen: Various food items requiring date making were not date marked. COS: Appropriate
dates added to food items during inspection.
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
Person in charge unable to answer questions related to foodborne illnesses
o
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
Management unable to provide proof that employees are informed of their responsibility to
report illness that is transmissible through food. Health recommendation for Managers and Food Employee
Agreement was provided for guidance.
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) PfPf
No consumer advisory posted for undercooked eggs on the menu.
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
This food establishments does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document 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: Air fresheners stored on shelf directly above packaged candy. COS: Air Fresheners
moved to an appropriate location during inspection.
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: Lighters and axe body spray stored on shelf directly above prep table. COS:
Chemicals moved to an appropriate location during inspection.Backroom: Degreasing chemical stored
directly on bottled beverages. COS: Chemical moved to an appropriate location during inspection.
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
Kitchen: Hand washing sink not provided with hand drying provision. COS: Paper towels
provided during inspection.Restroom: Hand washing sink not provided with hand drying provision.
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.
Establishment does not have a certified food protection manager certificate.
Good Retail Practice Violations
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: Several containers, shakers and squeeze bottles without labels.
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: Several bags of various products repackaged onsite not labeled properly. (COS)
Products removed from retail during inspection.
x
Print Date: 11/22/2024
Page 3 of 6
36
Citation Description: Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Observation: Back Room: Back exit door is not tight fitting along the bottom.
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
Kitchen: Several flying insects in the kitchen area.
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
Retail: Case of bottles beverage stored on a wet floor. Walk-In Cooler: Cases of pork belly
stored on the floor. Several food items not covered. (COS) Food items covered, pork belly moved from the
floor during inspection. Kitchen: bags of rice and beans stored on the floor.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Kitchen: Wet wiping cloth stored on the counter by the meat grinder.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Kitchen: Knives stored tucked between the hot hold and cold hold work table. (COS) Knives
removed and placed at the warewash sinks to be washed, rinsed and sanitized.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Plastic cup without a handle stored in the rice and seasonings.
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 pans on the shelves not inverted.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen: Employee observed drying a cutting board with a towel. (COS) Cutting board placed
at the warewash sinks to be washed, rinsed and sanitized.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Kitchen: Single service container and utensils not inverted. (COS) Manager inverted items
during inspection.
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or
rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards
not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of
equipment and utensils and ensure the equipment performs its intended function, and at least every 24
hours when used. 4-501.14
Kitchen: Warewash sinks are not clean due to encrusted food debris. (COS) Sinks cleaned
during inspection.
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
No chorine sanitizing test kit available. (COS) Sanitizer kit acquired during inspection.
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: Sides of stove, fryer and grill not clean due to encrusted food debris.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen: Fan unit condensate collection system leak causing heavy ice build up in the meat
reach in cooler.
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
Back Room: Restroom door is not self closing.
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: Floors under and behind cooking equipment has a heavy build up of food debris.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Room: Large holes in the wall by the restroom.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Walk-In Cooler: Personal food stored above food meant for consumer consumption.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public
health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen: Build up of grease under ventilation hood above stove and cooking area.
99
Expired Permit - The food establishment is operating without a valid food permit.
500.12(1)(a), F.S., 5K-4.020(5), F.A.C.
Operating without a current Food Permit.
o
A Supplemental Report was also issued during the visit which includes important information for management.
Print Date: 11/22/2024
Page 5 of 6
Y
o
Stop-Sale Orders & Supplemental Actions
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.
— 1 inspection
— Met Inspection Requirements; Check-back Needed· 6 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.
Trainee present during inspection. All violations verified by primary inspector.
Request#5099210
Initial Inspection
The Minimum Construction Standards have been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
Risk-Based Violations
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
No written procedures for cleaning vomit and diarrheal events.
Good Retail Practice Violations
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
No probe style thermometer available for assessing cook temperatures and receiving
products.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Retail: light visible through gap at bottom of rear exterior door.
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
Retail: restroom door not self closing.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Retail: 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: Floor not properly sealed with gaps and cracks in floor coating.
El Supremo Market & Taqueria Corp in Augustine: Stop-Sale & Stop-Use Orders (1)
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.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
El Supremo Market & Taqueria Corp in Augustine: Frequently Asked Questions
- When was El Supremo Market & Taqueria Corp in Augustine last inspected?
- El Supremo Market & Taqueria Corp in Augustine was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 3, 2026. Inspection type: Focused Inspection.
- How many inspections has El Supremo Market & Taqueria Corp in Augustine had?
- El Supremo Market & Taqueria Corp in Augustine has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of El Supremo Market & Taqueria Corp in Augustine find?
- El Supremo Market & Taqueria Corp in Augustine was most recently inspected by FDACS on February 3, 2026 (Focused Inspection).
- Has El Supremo Market & Taqueria Corp in Augustine had any stop-sale or stop-use orders?
- Yes, El Supremo Market & Taqueria Corp in Augustine has 1 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 El Supremo Market & Taqueria Corp in Augustine?
- The most frequently cited FDACS violations at El Supremo Market & Taqueria Corp in Augustine are: 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 Pf; 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; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
- Does El Supremo Market & Taqueria Corp in Augustine have any repeat violations?
- Yes, El Supremo Market & Taqueria Corp in Augustine has had the following violations cited on multiple FDACS inspections: 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 Pf; 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; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
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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 El Supremo Market & Taqueria Corp. How we collect and verify this data.