When was Bravo Supermarket in Brandon last inspected?

Bravo Supermarket in Brandon was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 20, 2025. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.

How many inspections has Bravo Supermarket in Brandon had?

Bravo Supermarket in Brandon has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bravo Supermarket in Brandon find?

Bravo Supermarket in Brandon was most recently inspected by FDACS on May 20, 2025 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has Bravo Supermarket in Brandon had any stop-sale or stop-use orders?

Yes, Bravo Supermarket in Brandon has 12 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Does Bravo Supermarket in Brandon have any repeat violations?

Yes, Bravo Supermarket in Brandon has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.

Bravo Supermarket in Brandon

Name: Bravo Supermarket in Brandon Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

926 Providence Rd, Brandon, FL 33511

Pasco County · Supermarket · FDACS
Owner: Emd 926 Food Corp.
FDACS Estab #: 394546

Overview

Bravo Supermarket in Brandon experienced significant temperature control failures during a May 2025 inspection that resulted in 11 stop-sale orders. Five orders required the voluntary destruction of time-temperature control foods held at improper cold temperatures (below 41°F) under FS 500.04 and FS 500.10. Six additional orders addressed ready-to-eat foods with improper date marking under FS 500 and FAC 5K-4. One stop-use order was issued for unsanitary equipment surfaces. The May 2025 inspection documented 25 violations including raw seafood stored above cooked beans in the walk-in cooler, hot-held guava pastries measuring 95°F, deli ceviche at 50°F, and ground beef at 57°F. All identified violations were corrected on site or voluntarily destroyed under inspector supervision. An April 2023 inspection found 20 violations including raw chicken stored directly over raw beef and pork, beef stew and fried fish that failed to cool within required timeframes, and a meat slicer with food debris. Across 5 inspections dating to April 2023, the facility accumulated 45 total violations. Three focused inspections between June 2024 and November 2024 found no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

45Violations

12Stop-Sale Orders

Last inspected FDACS: May 20, 2025

Bravo Supermarket in Brandon: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

May 20, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 25 violations· 12 stop-sale orders· Re-Inspection Required

Inspector: LIZ OREJON ORE, 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. Request#5132011. 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 Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Stop Use Order issued. 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. STOP-USE ORDER ISSUED FOR SECOND LEVEL MEAT COOLER. Norovirus Cleaning Procedures handout and Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout provided.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk-in cooler: Opened raw seafood mix packaged stored over cooked beans pot in food shelving. COS: Raw food was relocated to proper storage. x

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

Kitchen: Old food build-up on the can opener. Meat department: Old protein build-up on bottom blade area of the band saw and meat tenderizer. Deli: Old protein build-up on deli slicer. COS: Equipment were cleaned and sanitized.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Deli: Black mold-like build-up inside ice maker. COS: Ice maker was cleaned and sanitized.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Meat department: Employee cleaned utensils with a soap and chlorine mixture and then rinsed. COS: Employee shown how to properly wash, rinse, sanitize, and air dry. Utensils were then properly sanitized. x

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

Deli: Internal temperature of guava and cheese pastries in hot unit, measured 95 F. Internal temperature of yucca, mashed potatoes, scrambled egg, baked potatoes, hot dogs, and sausages in the steam table, measured between 120 F-110 F. Kitchen: Internal temperature of chicken soup in hot food unit, measured 127 F. COS: Guava and cheese products were voluntarily discarded. The rest of the food mentioned above were reheated after determined that they were out of temperature less than 2 hours. x

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

Kitchen: Internal temperature of meat and chicken in the prep table, measured 95 F. COS: Foods were quick chilled to 41 F or below. Walk-in cooler: Internal temperature of ground beef made 1 day prior, measured 57 F. COS: Ground beef were voluntarily discarded. Deli: Internal temperature of ceviche of seafood and fish in display cooler, measured 50 F. COS: Foods were quick chilled to 41 F or below after determined that they were out of temperature less than 2 hours. Retail area: Internal temperature of pasta de bocadito and ground sausage( chorizo casero molido) packages in meat cooler, measured 50 F. COS: All foods were voluntarily discarded. Internal temperature of honey den melon and cantaloupe chunks packages in open display cooler, measured 44 F. COS: Fruits products were voluntarily discarded. Internal temperature of cheese flan packages in open display cooler, measured 42 F. Products packages stored overstock. COS: Products items were quick chilled to 41 F or below. x Print Date: 5/20/2025 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: Walk-in cooler: No date making in beans pot. COS: Beans were made 2 days ago and was properly marked. No date making in yellow rice. COS: Rice made 1 day prior and was marked. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli: Opened honey ham with date marked on 5/12/25, opened mortadella with date marked on 5/11/25, opened bologna with date marked on 5/01/2025, opened chicken breast with date marked on 04/03/25, opened roast pork with date marked on 05/10/25, opened fresh cheese with date marked on 5/14/25 are not discarded 7 days maximum in deli display cooler. COS: All food mentioned were voluntarily discarded. 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

Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided.

7-202.11 Poisonous or toxic materials that are not required for the operation or maintenance of the food establishment or intended for retail sale is present in the establishment. 7-202.11 PfPf

Produce: Spray can of raid ant killer used by establishment is labeled "for indoor household use" only. COS: Spray was removed from the produce.

7-102.11 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 PfPf

Deli: A spray bottle of cleanser glass is not labeled as to its content.

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

Meat department: A bottle of hand sanitizer stored over prep table. Produce: A bottle of hydrogen peroxide stored with gloves beneath the prep table. Deli: A bottle of alcohol 70 % stored with sugar below prep table. COS: Chemicals were relocated to proper storage. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Employee water cup on prep table. COS: Cup was voluntarily discarded.

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 department: No paper towels at hand washing sink. COS: Paper towels were provided.

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

Deli: No signage notifying employees to wash hands at hand washing sink.

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

Meat department: Hand washing sink blocked with a bottle of sanitizer. COS: Hand washing sink made accessible.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Packages of sofrito and pico de gallo made onsite are not labeled with ingredients in open display cooler. COS: Packages were labeled. x

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

Kitchen: Employee handling food wearing watch.

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)

Deli: Coffee spoon stored in stagnant water with and internal temperature of 75 F next to coffee maker. COS: Spoon was cleaned and sanitized.

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

Retail area: Meat cooler second liner is not working properly and unable to hold food at 41 F or below. Stop-Use order issued for meat cooler second liner. Food hot holding circle unit in the second level was not working properly and unable to hold food at 135 F or above. COS: Hot holding unit was adjusted and checked.

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

Meat department: Old food build-up on spray nozzle in 3 compartment sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen: Old food build-up inside of cabinets below prep tables.

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: Grease build-up on stove backs plash. Back area: Ice build-up inside freezer door.

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 and Meat department: Black and grease build-up in the water drain below the 3 compartment sinks. Meat department: Liquid chicken blood on floor in walk-in cooler.

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

Kitchen: A hole behind the hand washing sink.

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

Produce and kitchen: Employee cell phone and bottle of water stored on prep tables. Meat department and Deli: Employees water plastic bottles stored on prep tables.

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 cold holding temperatures.

Lot: Number of Packages: