Aventura Market LLC in Aventura
Last inspected:
17801 Biscayne Blvd, Aventura, FL 33160Aventura Market LLC in Aventura has experienced significant food safety enforcement in recent months. Multiple stop-use orders issued January 12–13, 2026 required the facility to obtain, repair, or replace unsanitary equipment—specifically display coolers, reach-in coolers, and buffet coolers—before resuming use. As of February 20, 2026, a stop-use order for non-continuous cooking operations remained in effect pending required documentation and written inspector release. Two stop-sale orders issued January 12, 2026 required voluntary destruction of time/temperature control products: deli meats found at 48–51°F in the retail cooler and dairy items (heavy whipping cream and cheese) measured at 43–45°F in a prep reach-in cooler.
The January 12, 2026 inspection documented 19 violations, including priority-level findings of raw eggs stored directly above cut vegetables in a prep cooler, undercooked tuna stored above fully cooked turkey in a walk-in cooler, and multiple cold-held items out of temperature range. A repeat violation from October 2025 again cited sushi packages in the retail display cooler at 44–50°F, which were voluntarily removed and blast-chilled during inspection. A repeat violation also noted the establishment lacked written employee procedures for responding to vomit and diarrheal events. Across 11 total inspections, the facility has maintained zero recorded violations outside these recent enforcement actions, with most inspections showing clean results or focused checks. The most recent inspection on February 20, 2026 was a focused check-back with zero violations to verify compliance status.
Summary generated from Florida FDACS public inspection records.
Aventura Market LLC in Aventura: FDACS Inspection History (11)
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 - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to verify the status of item under Stop Use
Order.
The original Stop-Use Order issued on 1/13/26 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when required documents have been obtained to request food safety inspector visit
for written release of product and/or equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Stop Use Order issued on 1/13/26 still in affect for Non-Continuous Cooking.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· 3 stop-sale orders· Re-Inspection Required
Comments: Check-Back release issued for Stop Use Order issued on 1/12/26 for Display Cooler, Reach in cooler and Buffet cooler.
A visit was conducted in response to request # 5148496
Stop Use Order still in affect for Non-Continuous Cooking.
Stop-Sale Orders & Supplemental Actions
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 was obtained, repaired or replaced, checked, and released.
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 was obtained, repaired or replaced, checked, and released.
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 was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements· 19 violations· 5 stop-sale orders· 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.
Please contact Matthew Johansson at [email protected] for guidance regarding required approval for
non-continuous cooking conducted at establishment.
Employee Health Guidelines and reporting agreement provided.
Guidance document for the clean up of vomit and diarrheal events were provided.
Risk-Based Violations
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Seafood Department: Shellstock tags were not maintained in chronological order and date
last sold was not documented on tags.
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)Repeat
Bakery Department: Bread at retail display not packaged in a manner that protects from
contamination. COS: Bread was packaged correctly during inspection.
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
Food Processing Area: Container of raw eggs stored inside prep reach in cooler stored
directly over cut vegetables. Undercooked tuna stored above fully cooked turkey inside walk in cooler COS:
Eggs and Tuna were removed and properly stored during inspection.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Food Service Area: Soil build up on blade and housing of table top can opener. COS: Blade
and housing was washed rinsed and sanitized during inspection.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Deli Department: Several deli meats (ham, classic chicken) inside retail cooler found with
internal temperatures of 48-51 F. COS: Deli meats were voluntarily discarded during inspection. Stop sale
order and release was issued. See order
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
Food employees are not informed in a verifiable manner of their responsibility to report
related to foodborne illnesses and symptoms to person in charge. Food employee reporting agreement
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
Food Processing Area: Observed heavy whipping cream and cheese inside prep reach in
cooler with internal temperature of 43-45 F when checked with an accurate probe thermometer. COS: Food
items were voluntarily discarded by management. Stop sale order and release issued. See order. Food
service Area: Several food items including breaded chicken, tuna salad, crab cakes and meatballs, with
internal temperatures between 43-46 F. COS: Food items were recently placed inside unit and was
removed to walk in cooler to cool down to 41 F or less. Retail Area: Milanese chicken, chicken teriyaki,
chicken tenders, chicken parikash and garlic herb potatoes with internal temperatures of 43-48 F. COS:
Food items were voluntarily discarded during inspection. Produce Department: Watermelon, honeydew and
cantaloupe found inside the retail cooler with internal temperatures of 43-44 F. COS: Food items were
voluntarily discarded during inspection.
x
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
Food Service Area: Cooked ribs inside walk in cooler missing date marking. COS: Ribs were
properly date marked during inspection.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, 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 the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Seafood Area: Missing date marking on cooked shrimp and crabs inside display case. COS:
Items were properly date marked during inspection.
x
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
Seafood Area: Missing consumer advisory for live shellstock at seafood display.
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
Establishment does not have a written procedure for the clean up of vomit and diarrheal
events.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Produce Area: Hand wash sink blocked by gloves and bags of wiping cloths stored inside
sink. COS: Items were removed during inspection.
Good Retail Practice Violations
30
Special process approval not obtained from the Florida Department of Agriculture
and Consumer Services before smoking food as a method of preservation, curing food, using food
additives or adding components as a method of preservation or to render a food non-time/temperature
control for safety, packaging time/temperature control for safety food using a reduced oxygen method,
operating a molluscan shellfish life-support system, custom processing animals, or sprouting seeds or
beans. 5K-4.0050(1)
Food Service Area: Establishment engaging in non-continuous cooking without prior
approval form Florida Department of Agriculture and Consumer Services.
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
Seafood Area: Employee not wearing hair restraint when working with exposed foods.
3-304.14(E)
Container of chemical sanitizer solutions in which wet wiping cloths are held between
uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment,
utensils, linens, or single-service and single-use articles. 3-304.14(E)
Food Service Area: Sanitizer bucket stored on top of prep table. COS: Sanitizer buckets
were removed and properly stored during inspection.
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)
Seafood Area: Ice scoop stored in direct contact with ice. COS: Ice scoop was removed and
properly stored during inspection.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored
with their handles above the top of the food and the container. 3-304.12(A)
Food Service Area: Handle of tongs stored in contact with macaroni salad. COS: Tongs were
removed during inspection.
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
Food Service Area: Reach in cooler across from stove, as well as display cooler at service
counter does not maintain an ambient temperature to keep Temperature Control for Safety Foods (TCS) at
41 F or below. Retail Area: Section of buffet cooler located in front of hot held food items, not maintaining
temperatures to keep TCS foods at 41 F or below. Stop use order issued. See Order.
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
Produce Area: Dust build up on fan guards inside produce prep room. Meat Area: Dust build
up on fan guards inside meat prep room.
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 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 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 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.
Comments:
Print Date: 1/12/2026
Page 2 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
Comments:
Print Date: 1/12/2026
Page 3 of 4
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Pam Kwan
I, _____________________________________________________
the person in charge of Aventura Market LLC hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
CARIDAD DELGADO, SANITATION AND SAFETY SPECIALIST
PAM KWAN, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Tasheka Edmond, Quality Assurance & Training
Specialist.
Print Date: 1/12/2026
Page 4 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 2 inspections
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 4 violations· Operating Without Permit
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
Risk-Based Violations
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PPRepeat
Retail Area: Sixteen packages of assorted sushi in retail display cooler with probed
temperatures between 44*F and 50*F, prepared less than two hour prior as per person in charge. COS:
Voluntarily removed from retail sale and placed in blast chiller to properly cool to 41*F at time of
inspection.
Good Retail Practice Violations
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Processing Area: Employee with watch on wrist at time of processing.
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
Backroom Area: Employee personal backpack stored on shelf with packaged foods and
single service items.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
This food establishment was found to be operating prior to the initial inspection without a
valid food permit.
o
— Met Sanitation Inspection Requirements· 1 violation· 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.
Visit conducted in response to request # 5141771.
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, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this
provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
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 PfPfRepeat
Establishment does not have written employee procedures for cleanup of a vomit and
diarrhea event
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5099851 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5097756 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: Consultation visit with food establishment management. Request #5092295
Visit conducted per request # 5092295
The Food Establishment intends to carry products containing hemp extract for human consumption this permit year and has been
designated as a Hemp Food Establishment.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers
or wrappings. 3-302.11(A)(4)
Backroom Area: Sheet tray of salmon cakes found uncovered in walk in prepared foods prep
cooler.
o
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Processing Area: Manual sanitizer in use at time of inspection does not meet approved
requirements. COS: Chlorine based sanitizer for food contact surfaces and approved dish machine sanitization
provided at time of inspection.
x
Print Date: 2/1/2023
Page 1 of 4
22
Pf
Citation Description: Time without temperature control is used as the public health control for up to 4 hours.
Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the
point in time when the food is removed from temperature control. 3-501.19(B)(2) Pf
Observation: Deli Area: Two pans of fried chicken wings and one pan of grilled salmon not marked to indicate
four hour time period. COS: Food items correctly marked at time of inspection.
x
3-603.11(C)
Reminder for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food
does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the
three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) PfPf
Seafood Area: Consumer Advisory reminder missing for shellfish at service counter. COS:
Provided at time of inspection. Deli Area: Consumer Advisory reminder missing for seared tuna in display cooler
at service counter. COS: Provided at time of inspection.
x
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Processing Area: Wall mounted first aid kit directly above hand sink.
o
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
Processing Area: Open beverage on prep table at ovens at time of processing.
o
6-301.13
Sink used for food preparation or utensil washing, or a service sink or curbed cleaning
facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required
for a handwashing sink. 6-301.13
Food Service Area: Observed hand washing sign, soap and paper towels over pre sink at service
counter.
o
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or
is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Produce Area: Only hand sink blocked by items in front. COS: Items removed at time of
inspection.
x
Good Retail Practice Violations
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
Backroom Area: Multiple boxes of packaged foods stored on floor in walk in coolers.
o
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
Backroom Area: Ice build-up on floor and walls of walk in freezers.
o
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
Processing Area: Employee back pack hung on clean utensil rack at entrance of dish room. COS:
Properly stored at time of inspection.
x
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Consultation visit with food establishment management. Request#5086820
Food Establishment manufactures, processes, packs, holds, prepares or sells products intended for human consumption that
contain hemp, hemp extract, CBD or other cannabinoids.
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,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
The Food Establishment intends to carry products containing hemp extract for human consumption this permit year and has been
designated as a Hemp Food Establishment.
No violations or enforcement actions recorded for this inspection.
Aventura Market LLC in Aventura: Stop-Sale & Stop-Use Orders (8)
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.
Aventura Market LLC in Aventura: Frequently Asked Questions
- When was Aventura Market LLC in Aventura last inspected?
- Aventura Market LLC in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 20, 2026. Inspection type: Focused Inspection - Check-back Needed.
- How many inspections has Aventura Market LLC in Aventura had?
- Aventura Market LLC in Aventura has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Aventura Market LLC in Aventura find?
- Aventura Market LLC in Aventura was most recently inspected by FDACS on February 20, 2026 (Focused Inspection - Check-back Needed).
- Has Aventura Market LLC in Aventura had any stop-sale or stop-use orders?
- Yes, Aventura Market LLC in Aventura has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Aventura Market LLC in Aventura?
- The most frequently cited FDACS violations at Aventura Market LLC in Aventura are: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 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; 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.
- Does Aventura Market LLC in Aventura have any repeat violations?
- Yes, Aventura Market LLC in Aventura has had the following violations cited on multiple FDACS inspections: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 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.
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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 Aventura Market LLC. How we collect and verify this data.