When was Sarahs Tent in Aventura last inspected?

Sarahs Tent in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 1, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sarahs Tent in Aventura had?

Sarahs Tent in Aventura has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sarahs Tent in Aventura find?

Sarahs Tent in Aventura was most recently inspected by FDACS on April 1, 2026 (Met Sanitation Inspection Requirements).

Has Sarahs Tent in Aventura had any stop-sale or stop-use orders?

Yes, Sarahs Tent in Aventura has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Sarahs Tent in Aventura

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

Last inspected: April 1, 2026

3565 Ne 207th Street Suite A1, Aventura, FL 33180

Miami-Dade County · Supermarket · FDACS
Owner: Food of All Nations INC
FDACS Estab #: 325883

Overview

Sarahs Tent, a supermarket in Aventura, received two stop-use orders on August 20, 2025 for missing or incomplete HACCP plans required for special processing methods under FS 500 and FAC 5K-4. One order resulted in equipment or product removal from service; the second was resolved when adequate documentation was provided. A consultation inspection on April 1, 2026 documented 27 violations across food storage, chemical safety, and employee health practices. Raw packaged chicken was stored directly above ready-to-eat food in the walk-in cooler and was repositioned during the inspection. A can of spray paint was found on a shelf directly above a prep station in the processing area and was properly stored on site. A counter-mounted can opener in the processing area had black soil buildup on the base, blade, and handle and was voluntarily washed, rinsed, and sanitized during inspection. The facility lacked a letter of guarantee for raw fish at the start of the inspection but provided it during the visit. The person in charge could not correctly answer questions relating to foodborne illness prevention. The most recent inspection on April 1, 2026 was completed with citations noted for correction.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

27Violations

2Stop-Sale Orders

Last inspected FDACS: April 1, 2026

Sarahs Tent in Aventura: FDACS Inspection History (3)

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

Apr 1, 2026 — Met Sanitation Inspection Requirements· 27 violations· Met Requirements

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

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. Consultation visit with food establishment management. Request#5154868 The issues described in request # 5154868 were addressed with the person in charge during this inspection. Employee Health Guidelines and reporting agreement provided. Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided.

Risk-Based Violations

3-402.12 Freezing temperature and time to which raw or undercooked fish that are served or sold in a ready-to-eat form are subjected not recorded; records not retained for parasite destruction or aquacultured fish for 90 days beyond the time of service or sale of the fish; or aquacultured fish records not obtained by the person in charge. 3-402.12 PfPf

Seafood Area: Letter of guarantee for fish served raw not available at start of inspection. COS: Provided at time of inspection.

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: Multiple containers of cooked food stored uncovered in walk in coolers.

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

Backroom Area: Raw packaged chicken stored directly above platters of ready to eat food in walk in cooler. COS: Properly stored at time of inspection.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Processing Area: Counter mounted can opener with black soil build up on base, blade and handle. COS: Voluntarily washed rinsed and sanitized at time of inspection.

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 at time of inspection could not answer questions that relate to foodborne illness.

3-603.11(B) Disclosure 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 a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Retail Area: Disclosure for raw fish sushi not provided on package at point of sale. COS: Disclosure provided at time of inspection.

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

Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

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

Processing Area: Can of spray paint on shelf directly above prep station in kitchen. COS: Properly stored at time of inspection. Print Date: 4/1/2026 Page 2 of 5 Y Y x x 26 Pf o Citation Description: Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 Pf Observation: Meat Area: Spray bottle of chemical cleaner on floor under hand sink not labeled as to contents.

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: Employee open beverages stored on prep tables at time of processing, employee eating fries at time of processing. COS: Employee stopped by manager instructed to wash hands and discard food. Meat Area: Employee beverage on prep table at time of processing. Salad Area: Employee beverage on prep table at time of processing.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Meat Area: Hand washing sign not present at hand sink in cutting room. Produce Area: Hand washing sign not present at hand sink in cutting area. Backroom Area: Hand washing sign not present at hand sink in men's restroom.

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

Meat Area: Hand towels not present at only hand sink in cutting room. COS: Provided at time of inspection.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Backroom Area: Ambient air thermometer not present in walk in coolers and freezer.

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

Processing Area: Multiple dry ingredients removed from the original packaging stored in bins not labeled as to contents.

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: Six squeeze bottles of in house packaged sweet sauce at sushi case missing labeling. COS: Voluntarily removed from self service sale at time of inspection. x

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Backroom Area: Wall mounted bug attraction device installed directly above walk in cooler. door.

6-501.11 Live animal allowed on the premises and exception conditions specified in the Food Code not met. 6-501.115 Pf

Retail Area: Multiple customers with dogs in store at time of inspection.

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 Area: Packaged foods stored on floor in retail aisles. Backroom Area: packaged foods stored on floor in walk in coolers and freezer.

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: Multiple employees with rings, watches and bracelets on at time of processing.

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)

Meat Area: In use sanitizer bucket stored on floor at band saw. COS: properly stored at time of 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)

Backroom Area: Multiple cases of single service items stored on floor in storage room. Salad Area: Roll of single service plastic wrap on floor at wrap station. COS: Properly stored at time of inspection. Meat Area: Single service meat papers stored on floor in cutting room at band saw. COS: Properly stored at time of inspection.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Bakery Area: Single service boxes from packaged meat used to store unpackaged baked rolls. COS: Rolls voluntarily removed and placed in plastic lined container.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Backroom Area: Wall mounted digital thermometer on walk in cooler not recording temperature.

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

Processing Area: Mixer at entrance of the kitchen with chipping and peeling paint.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom Area: Outside of ice machine and the ice door with soil build up. COS: Cleaned at time of inspection.

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

Processing Area: Wall mounted threaded faucet at hand sink missing backflow prevention device.

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: Soil build-up and food spillage on floors in walk in cooler. Processing Area: Soil build-up and food spillage along walls, under equipment and prep tables.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat Area: Pass through window in cutting room cracked.

2025 — 2 inspections

Aug 20, 2025 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Conducted USDA Cool Audit

No violations or enforcement actions recorded for this inspection.

Aug 20, 2025 — Focused Inspection· 2 stop-sale orders· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Check-Back release issued for Stop Use Order.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Safe Food and Water: Special process approval obtained for processing method.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

STOP USE ORDER

Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Safe Food and Water: Special process approval obtained for processing method.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Adequate documentation was provided.

Sarahs Tent in Aventura: Stop-Sale & Stop-Use Orders (2)

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 Sarahs Tent in Aventura
Date	Order Type	Product	Brand/Lot	Reason
Aug 20, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Safe Food and Water: Special process approval obtained for processin…
Aug 20, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Safe Food and Water: Special process approval obtained for processin…

Sarahs Tent in Aventura: Frequently Asked Questions

When was Sarahs Tent in Aventura last inspected?: Sarahs Tent in Aventura was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 1, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sarahs Tent in Aventura had?: Sarahs Tent in Aventura has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sarahs Tent in Aventura find?: Sarahs Tent in Aventura was most recently inspected by FDACS on April 1, 2026 (Met Sanitation Inspection Requirements).
Has Sarahs Tent in Aventura had any stop-sale or stop-use orders?: Yes, Sarahs Tent in Aventura has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Sarahs Tent in Aventura?: The most frequently cited FDACS violations at Sarahs Tent in Aventura are: 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; 2-401.11: 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; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.