Latino Supermarket in Clearwater
1880 Drew St, Clearwater, FL 33765
Latino Supermarket in Clearwater, FL has 5 FDACS food safety inspections on record with 41 violations and 9 stop-sale or stop-use enforcement actions.
Last inspected FDACS: December 4, 2025
Latino Supermarket in Clearwater: 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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to request #5145528. Compliance was verified across all critical operational areas, Including: Proper
food handling procedures, utilization of an approved source, adherence to receiving standards, storage protocols, date marking,
cold holding, safe cooling practices and hot holding temperatures.
No violations or enforcement actions recorded for this inspection.
— 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Walk-in Freezer: Damage to floor and lining of door.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
JOSE GARCIA, OWNER
JEANINE WHITE, SANITATION AND SAFETY SPECIALIST
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
— Re-Inspection Required· 27 violations· 8 stop-sale orders· 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.
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
A pattern of non-compliance has been established through numerous cooling, hot holding,
cold holding, handwashing, and sanitization violations.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Area: Buildup of debris on bandsaw. Bandsaw had not been used since yesterday.
COS. Bandsaw was washed rinsed and sanitized. Kitchen Area: Buildup of debris on knife not-in-use.
COS. Item was moved to warewash sink.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen Walk-in Cooler: Brown beans found with an internal temperature of 45-47 degrees.
Beans were cooked and placed in walk-in to cool the previous afternoon. COS. Item was voluntarily
discarded. Kitchen Area: Pork quarters cooked overnight left in oven for the morning. Internal temperature
of pork quarters was 110 degrees F. Oven was turned off at roughly 2 am and the pork quarters were left
in oven to cool. Pork quarters were discovered at around 10:30am. Item was not monitored during cooling
process. COS. Item was voluntarily discarded.
Y
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
Hot Line Area: Meat and potatoes, black beans, peppered soup, noodles, oxtail beef, white
rice, boiled onion, contillas, chicken, pork skins, pork roast, empanadas, eggs, and beef oxtail found with
internal temperatures of 100-127 degrees F. Items were stored under the hot bar table, under a table
adjacent to hot line, and on item was stored in the hot bar. Hot bar was maintaining all other items to 135
degrees or above. Some items were prepared within hours of discovery, others were made earlier in the
day. COS. Empanadas, eggs, boiled onion, and pork skins were voluntarily discarded. All other items were
either reheated or cooled during inspection.
Y
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 all questions correctly without assistance.
o
2-201.11(E)
Food employee or conditional food employee has not reported to the person in
charge information about their health and activities as they relate to reportable symptoms, diagnosis, past
illnesses or history of exposure to diseases that are transmissible through food. 2-201.11(E) PfPf
Establishment unable to verify employee is informed of reporting responsibilities.
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
Hot Line Area: Macaroni and ham salad and seafood and vegetable salad found with
internal temperatures of 43-45 degrees F. Items were located in a cold unit adjacent to hot line. Items
were placed in the unit within last four hours. Unit is directly next hot holding units. COS. Items were
moved to walk-in cooler and cooled during inspection.
o
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 unable to provide written instructions for the cleanup of vomiting and
diarrheal events.
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
Back Storage: Various cleaning chemicals stored over singles service gloves and bags.
COS. Items were moved. Kitchen Area: Several lighters stored above food grade color additives. COS.
Items were moved.
x
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply
soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a
hand drying device. 2-301.12 PP
Kitchen Area: Food employee rinsed hands with water without applying soap. COS.
Inspector informed person-in-charge. Person-in-charge coached employee. Hands were washed.
x
Print Date: 11/3/2025
Page 1 of 5
6
Pf
Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing,
or in a service sink. 2-301.15 Pf
Observation: Warewash Area: Food employee began washing hands in three compartment sink. COS.
Inspector coached employee to use handwash sink. Hands were washed.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Hot Line Area: No handwash sink conveniently located within hot line. Closest handwash
sink is located next to warewash sink. See Comments.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail Area: Frozen Octopus, King-fish, and Redsnapper available for customer self service
without proper labeling. COS. Items were labeled during inspection.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Kitchen Area: Pork quarters cooled in oven overnight for extended periods of time.Hot Line
Area: Cut tomatoes and lettuce, tightly covered, placed in cold holding unit to cool next to hot line. Kitchen
Walk-in Cooler: Various items placed in cooler to cool while tightly covered.
4-301.11
Equipment for cooling, cold holding, heating and hot holding food not sufficient in
number and capacity to provide required food temperatures. 4-301.11 Pf
Numerous pans of food prepared-on-site, intended for hot holding, not stored in hot holding
units. Items are stored under tables and hot holding units until needed.
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
Hot Line Area: Jar of sugar not labeled with common name. COS. Item was labeled.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Warewash Area: Live roaches observed crawling into wall next three compartment sink.
o
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 Area: Wiping cloth found in sanitizer solution with 0 ppm. COS. Bucket was
dumped out.
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to
allow access for cleaning along the sides, behind or above the equipment; with no more than one
thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or
walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not
easily moveable not installed to allow cleaning of the equipment or areas underneath or around the
equipment by being sealed. 4-402.11
Warewash Area: Handwash sink not properly sealed to wall. Warewash sink not properly
sealed to wall.
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
Establishment unable to provide test strips upon request. COS. Test strips provided.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Kitchen Area: Severe carbon buildup on underside of pots, pans and trays.
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 Area: Buildup of food debris on interior of ovens.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Area: Bubbles forming from hole in wall adjacent to pipe connected to handwash sink
and prep sink. Warewash Area: Persistent drip from handwash sink while nozzle is turned off. Drain plug
not provided at three compartment sink.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Restroom Area: Cover not provided to trashcan.
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
Exterior Area: Dumpster lid left open while not in use.
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 Area: Buildup of grease and food debris under ovens.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Walk-in Freezer: Damage to floor and lining of door.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Current food permit not posted.
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 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 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.
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.
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.
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.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 11/3/2025
Page 4 of 6
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.
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· 13 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.
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
Retail Area: Raw in shell eggs and raw fish stored directly over ready to eat produce. COS:
Owner moved eggs and fish to bottom shelf.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department. Build up of debris on meat slicer.
3-401.11(A)(3)
Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or
stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously.
3-401.11(A)(3) PP
Kitchen: Baked chicken measuring a internal temperature of 135 degrees F. COS: Employee
reheated chicken to a internal temperature of 170 degrees F.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Walk in Cooler: Pork that was cooked at 8:30AM measured a internal temperature of 110
degrees F at 10AM. COS: Pork was placed in freezer and cooled to 70 degrees at 10:30AM.
x
Print Date: 8/11/2023
Page 1 of 4
19
P
Citation Description: 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) P
Observation: Kitchen: Pork and chicken cooked at 10AM stored in oven measuring a internal temperature
of 100 degrees to 110 degrees F at 11:00AM. COS: Oven was turned on to maintain a temperature of 135
degrees F.
o
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
Meat dept: Cevicheand deli ham made prior day not date marked. COS: Person in charge
put date on.
x
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail Area: Tortillas with no labeling from manufacturer. COS: Person in charge returned
product to manufacturer.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Walk In Cooler: Pork cooling in walk in cooler stored in tightly sealed container. COS: pork
was uncovered to allow proper cooling.
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)
Retail Area: Ambient thermometers not available in multiple coolers in store.
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: Sofrito made in store did not have a label on package. COS: Label with
ingredients, address and date applied to packages.
o
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 counter. COS: employee removed cloth and placed in
sanitizer bucket.
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
Warewash Area: Pans not stored inverted during drying to prevent wet nesting.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Kitchen: Clean and sanitized knives stored under microwave when not in use. COS: Person
in charge moved knives.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen: Various stained tiles throughout store.
Latino Supermarket in Clearwater: Stop-Sale & Stop-Use Orders (9)
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.
Latino Supermarket in Clearwater: Frequently Asked Questions
- When was Latino Supermarket in Clearwater last inspected?
- Latino Supermarket in Clearwater was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 4, 2025. Inspection type: Focused Inspection.
- How many inspections has Latino Supermarket in Clearwater had?
- Latino Supermarket in Clearwater has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Latino Supermarket in Clearwater find?
- Latino Supermarket in Clearwater was most recently inspected by FDACS on December 4, 2025 (Focused Inspection).
- Has Latino Supermarket in Clearwater had any stop-sale or stop-use orders?
- Yes, Latino Supermarket in Clearwater has 9 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 Latino Supermarket in Clearwater?
- The most frequently cited FDACS violations at Latino Supermarket in Clearwater are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
- Does Latino Supermarket in Clearwater have any repeat violations?
- Yes, Latino Supermarket in Clearwater has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
Nearby Establishments to Latino Supermarket
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 Latino Supermarket. How we collect and verify this data.