When was Nan Gas 1 in Aventura last inspected?

Nan Gas 1 in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Nan Gas 1 in Aventura had?

Nan Gas 1 in Aventura has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Nan Gas 1 in Aventura find?

Nan Gas 1 in Aventura was most recently inspected by FDACS on February 25, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Nan Gas 1 in Aventura had any stop-sale or stop-use orders?

Yes, Nan Gas 1 in Aventura has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

Nan Gas 1 in Aventura

Name: Nan Gas 1 in Aventura Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 25, 2026

2590 Ne 186th Street, Aventura, FL 33180

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Nan Gas 1 LLC

Overview

Nan Gas 1, a convenience store in Aventura, received a stop-use order on February 25, 2026 for operating without a valid food permit. The inspection documented four additional stop-use orders issued the same day: three for unsanitary equipment violations (food-contact surfaces not properly cleaned and sanitized, and food and nonfood-contact surfaces not properly designed or constructed). Two of the equipment orders were subsequently released after the equipment was cleaned, sanitized, and checked, or after equipment was obtained, repaired, or replaced and checked.

The February 2026 inspection, conducted in response to a permit application request, identified 15 violations. High-priority violations included hot-held foods (ham and cheese empanadas, beef empanadas, chicken empanadas, croquettes, and tequenos) measured at 108–111°F when a minimum of 135°F is required; the foods were properly reheated during the inspection. An employee was observed engaging in food processing without washing hands and changing gloves after returning from dumping garbage. Intermediate violations documented a pattern of noncompliance with the person in charge's duties regarding handwashing, hot-holding temperatures, and equipment sanitization; the person in charge also did not correctly answer questions about foodborne illness, employee symptoms, and reporting responsibilities. Ready-to-eat deli meats stored in a reach-in cooler were not date-labeled; labeling was completed during the inspection. A stop-use order was issued for all processing, open foods, utensils, and food equipment pending written release from an FDACS inspector after corrections and required documents are submitted.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

15Violations

4Stop-Sale Orders

Last inspected FDACS: February 25, 2026

Nan Gas 1 in Aventura: FDACS Inspection History (1)

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.

2026 — 1 inspection

Feb 25, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 15 violations· 4 stop-sale orders· Operating Without Permit

Inspector: PEDRO LLANOS, EVNIRONMENTAL 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. Stop Use Order issued for all processing, open foods, utensils and food equipment . Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. Visit conducted in response to request #5150805. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment

Risk-Based Violations

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

The duties of the Person in charge are not in compliance due to hand washing, hot holding, and sanitization of clean equipment during the visit. o

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

Food Service Area: Food items displayed inside the hot holding unit including ham & cheese empanadas, beef empanadas, chicken empanadas, coquettes and tequenos found with internal temperatures between 108 - 111 degrees F when checked with an accurate probe thermometer. COS: Food items were properly reheated during the 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

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email. o

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

Food Service Area: Deli meats stored inside reach-in cooler under prep table including ham & cheese not labeled with date. COS: Deli meats were properly labeled during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

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

Food Service Area: Food employee engage with food processing without washing hands and changing gloves after re-entering area from dumping garbage. 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

Food Service Area: Observed hand sink next to three compartment sink basin blocked by pans drying. COS: All pans were moved to appropriate location during inspection.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection manager certificate not available at time of inspection.

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

Food Service Area: Observed container containing sugar stored nest to espresso machine not labeled with a common name.

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 Area: Ham & cheese, turkey & cheese, miga ham sandwiches packaged on-site were missing ingredients with sub-ingredients information COS: Sandwiches were placed out of customer reach. x

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Outside Area: Observed multiple small, flying insects around dumpster.

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

Food Service Area: Food employees do not wear effective hair restraints while working with open food items.

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: Hot case found with internal temperature of 109 degrees F when checked with an accurate probe thermometer and unable to maintain TCS (time/temperature control for safety) food items at 135 degrees F or above. COS: Hot case was adjusted to maintain TCS (time/temperature control for safety) food items at 135 degrees F or above during inspection. Stop-use order and release issued.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outdoor: Dumpster not covered with lid at time of visit.

99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C.

This food establishment is operating without a valid food permit and has not met all permitting requirements by providing approved documentation for sewage disposal to establishment. Stop-use order issued. See comments. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Chapter 5K-4 FAC: Food Permit Comments:

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Chapter 5K-4 FAC: Food Permit Comments: Print Date: 2/25/2026 Page 1 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was cleaned, sanitized, 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.

Nan Gas 1 in Aventura: Stop-Sale & Stop-Use Orders (4)

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.

FDACS stop-sale and stop-use orders for Nan Gas 1 in Aventura
Date	Order Type	Product	Brand/Lot	Reason
Feb 25, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Chapter 5K-4 FAC: Food Permit Comments:
Feb 25, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Chapter 5K-4 FAC: Food Permit Comments: Print Date: 2/25/2026 Page 1 o…
Feb 25, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized…
Feb 25, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Nan Gas 1 in Aventura: Frequently Asked Questions

When was Nan Gas 1 in Aventura last inspected?: Nan Gas 1 in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Nan Gas 1 in Aventura had?: Nan Gas 1 in Aventura has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Nan Gas 1 in Aventura find?: Nan Gas 1 in Aventura was most recently inspected by FDACS on February 25, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Nan Gas 1 in Aventura had any stop-sale or stop-use orders?: Yes, Nan Gas 1 in Aventura has 4 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 Nan Gas 1 in Aventura?: The most frequently cited FDACS violations at Nan Gas 1 in Aventura are: 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) Pf; 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) Pf; 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 P.