La Nueva Isla Supermarket in Clermont
9722 Us Highway 192, Clermont, FL 34714
La Nueva Isla Supermarket in Clermont, FL has 8 FDACS food safety inspections on record with 39 violations and 9 stop-sale or stop-use enforcement actions.
Last inspected FDACS: March 3, 2026
La Nueva Isla Supermarket in Clermont: FDACS Inspection History (8)
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.
— 2 inspections
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order on 10/23/2025 for the Seafood Cooler remains in effect. 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 product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
The original Stop-Use Order on 10/23/2025 for the Seafood Cooler remains in effect. 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 product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order from 10/22/2025 for the Seafood Cooler remains in effect. 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 product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order from 10/22/2025 for the Seafood Cooler remains in effect. 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 product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 7 violations· 2 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Previous stop use-order for fish case remains in effect
Risk-Based Violations
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 Bar: Various time/temperature control for safety foods were found with an internal
temperature under 135 degrees F inside the hot display bar or in the turned off oven. (Cooked Plantains
102 degrees F. Half Chickens 100 degrees F. COS- All items were reheated to 165 degrees F. Hot Bar:
Various time/temperature control for safety foods were found with an internal temperature under 135
degrees F inside the hot display case. (Ham and Cheese Empanadas 110 degrees F. All items were
voluntarily discarded. See Supplement Order
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 respond to all questions regarding foodborne
Employee Health Guide handout was provided
Y
o
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was 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
Retail: Various time/temperature control for safety foods were found with an internal
temperature above 41 degrees F inside coolers on the retail sales floor. (Meat Retail Display Cooler Assorted Raw Pork observed at 44 degrees F. Assorted Raw Beef 44 degrees F. COS - All animal foods
were removed from retail sale and placed under proper refrigeration.
Print Date: 11/6/2025
Page 1 of 2
o
Y
x
23
Pf
Citation Description: 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) Pf
Observation: Hot Bar: Large displayed menu does not contain a disclosure or reminder for cooked to order
eggs and cooked to order steaks. Handout provided.
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
Person in charge unable to provide written procedures in regards to clean up of vomit or
diarrheal event in food establishment. Industry handout provided.
Good Retail Practice Violations
5-202.13
Air gap between the water supply inlet and the flood rim level of the plumbing fixture
or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or
no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or
equipment. 5-202.13 P
Kitchen: Water supply hose hangs below the flood rim level of the warewashing sink. COS:
Supply hose was hung higher to prevent hanging below flood level.
Y
x
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail : Large Meat display case unable to maintain raw beef and pork animal foods at
temperatures of 41 degrees or below. AC repairman was present and repairs were made to case during the
visit
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 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.
— Re-Inspection Required· 32 violations· 7 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business
Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately
cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In
addition, food establishment must develop and implement a pest management control program.
The affected areas shall be completely cleared of all merchandise, cleaned and sanitized by the next inspection. If evidence of
pest infestation is observed on the next inspection, a stop use order will be issued on all receiving areas of the establishment and
the establishment will no longer be allowed to receive additional food items, a stop use order of all processing equipment (if
applicable) will be issued and a stop-sale order of all exposed food items (if applicable) will be issued until the infestation is
eradicated. A copy of the pest control pan checklist has been provided.
Stop Use Order issued for Seafood Cooler and Milk/Egg Cooler. The coolers are not to be used to store time/temperature control
for safety foods that need to be held at 41 degrees F or below. 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.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to:
[email protected]
Employee health guidelines, guidance for written procedures for the clean-up of vomiting and diarrheal events, cooling foods,
dishwashing procedures, food manager certification information, pest control checklist, cooking and hot holding food handout,
consumer advisory sign, and reporting agreement provided.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
The food establishment does not have adequate demonstration of knowledge, priority
violations were cited, the establishment could not provide a certified food protection manager certificate
and the person in charge was unable to correctly respond to food safety questions relevant to the
operation.
o
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 was observed with regard to temperature verification of hot
and cold held items, cooling foods, and providing a consumer advisory for undercooked foods.
o
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Retail: Raw commercially processed ground pork sausage stored over packaged cuts of
pork and packaged cuts of beef steaks and raw ground sausage stored over raw salted fish in the meat
retail display case. COS: All foods were relocated for proper separation. Raw commercially processed
ground pork sausage stored over packaged cuts of raw beef in the small meat case. COS: All meats were
relocated for proper separation.
x
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: Raw commercially processed ground pork sausage stored directly pressed against
commercially processed ready to eat mortadella in the meat retail display case. Raw packaged pork salted
fatback stored over ready to eat commercially processed ham steaks in the meat retail display case. COS:
All foods were relocated before the end of inspection.
x
Print Date: 10/23/2025
Page 2 of 7
14
Pf
Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
Pf
Observation: Meat: Spikes on meat grip and gauge plate on meat slicer have a build up of old food
debris. COS: Deli slicer was dismantled and relocated to be washed, rinsed, and sanitized. Back
Processing: Push block and blades on wall mount vegetable dicer is heavily soiled with old food debris.
Scissors and knife by plastic wrapping machine are soiled with old food debris. COS: Dicer and utensils
were properly washed, rinsed, and sanitized. Kitchen: Can opener blade on side of prep table is heavily
soiled with old food debris. COS: Can opener was moved to be washed, rinsed, and sanitized.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Hot Bar: Tongs used to serve prepared on site empanadas that went in to use at 8:00AM
were still in use at 1:00PM in the hot display case. COS: Tongs were removed to be washed, rinsed, and
sanitized and new utensils were used in hot case.
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
Back Processing: Large plastic containers containing cooked ground chicken and cooked
ground beef that were cooked the previous evening had an internal temperature of 46 - 47 degrees F at
12:00PM inside the egg walk in cooler. COS: Ground chicken and ground beef were voluntarily discarded.
See Stop Sale Order and Release.
x
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
Hot Bar: Commercially processed tomato paste was opened from the can at 10:00AM and
placed in metal cambro in the cooler under the salad display case. Tomato paste had an internal
temperature of 46 degrees F at 2:45PM. COS: Tomato paste was voluntarily discarded. See Stop Sale
Order and Release. Retail: Beef Chuck that was cut and packaged onsite at 7:30AM and immediately
placed for retail sale had an internal temperature of 46 degrees F at 11:15AM inside the meat retail
display case. COS: Beef chuck was relocated to other cooler to be rapidly cooled.
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 Bar: Various time/temperature control for safety foods were found with an internal
temperature under 135 degrees F inside the hot display bar or in the turned off oven. (Cooked Plantains
102 degrees F. Shredded Pork 98 degrees F. Half Chickens 100 degrees F. Pork Chops 97 degrees F.
Chicharron 114 degrees F.) Per person in charge, all foods were cooked and/or temperature checked
within the past 90 minutes. COS: All out of temperature foods were reheated to 165 degrees F. Hot Bar:
Various time/temperature control for safety foods were found with an internal temperature under 135
degrees F inside the hot display case. (Ham and Cheese Empanadas 110 degrees F. Surullo 98 degrees
F) COS: All foods were voluntarily discarded. See Stop Sale Order and Release.
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 respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided.
o
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Retail: Raw shell eggs were found with an ambient temperature of 53 degrees F inside the
Milk/Egg Cooler. COS: All raw shell eggs were relocated to back cooler to be rapidly cooled.
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
Retail: Various time/temperature control for safety foods were found with an internal
temperature above 41 degrees F inside coolers throughout the retail sales floor. (Meat Retail Display
Cooler - Smoked Pork 50 degrees F. Ground Beef 44 degrees F. Pork Belly 48 degrees F. Ham Steak 47
degrees F. Smoked Pork Ribs 46 degrees F.) (Small Meat Case - Pork Bologna 48 degrees F. Salted Pork
48 degrees F.) (Raw Chicken Cooler - Raw Chicken 51 degrees F. Pork Bologna 48 degrees F) (Seafood
Cooler - Smoked fish 47 degrees F) Cheese Cooler - Cheese 47 degrees F) (Milk/Egg Cooler - Milk 49
degrees F. Tropical Honey Ham 49 degrees F) (Veggie Cooler - Prepared On Site Sofrito 46 degrees F.
COS: All raw foods were relocated to be rapidly cooled. All ready to eat foods were voluntarily discarded.
See Stop Sale Order and Release. Back Processing: Time/temperature control for safety foods were
found above 41 degrees F inside the Walk In Produce Cooler. (Bologna 46 degrees F. Salted Fish 46
degrees F) COS: All foods were relocated to be rapidly cooled.
x
Print Date: 10/23/2025
Page 3 of 7
Y
x
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: Back Processing: Prepared onsite beef empanadas had a date marking of 10/13/2025 in
reach in double door fridge unit near break area . The date marking did not account for the time food was
frozen or have an updated disposal date. COS: Proper disposal date was added to label by person in
charge.
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
Back Processing: Sliced deli meat stored in styrofoam container in reach in double door
fridge/freezer unit near break area without a date marking system to indicate last day of sale. COS: Sliced
deli meat was voluntarily discarded due to other Violation #21.
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
Back Processing: Sliced deli meat stored in styrofoam container in reach in double door
fridge/freezer unit near break area without a date marking system to indicate last day of sale. Per person
in charge, the prep date could not be determined. COS: Sliced deli meat was voluntarily discarded. See
Stop Sale Order and Release.
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
Hot Bar: Large displayed menu does not contain a disclosure or reminder for cooked to
order eggs and cooked to order steaks. Handout provided.
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 unable to provide written procedures in regards to clean up of vomit or
diarrheal event in food establishment. Industry handout provided.
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
Hot Bar: Bottle of bleach and container containing a bleach sanitizer solution stored on
shelf under handwashing sink next to single use items. COS: chemicals relocated for proper separation.
Back Processing: Various chemicals stored on prep table directly next to single use gloves. COS:
Chemicals were relocated for proper separation.
o
7-101.11
Container of poisonous or toxic materials or personal care item does not bear a
legible manufacturer’s label. 7-101.11 PfPf
Hot Bar: Metal cambro containing bleach sanitizer solution not properly labeled with the
contents of container. COS: Container was labeled before the end of inspection.
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
Hot Bar: Employee entered deli area and donned hairnet and went to apply gloves without
first washing hands. COS: Employee was directed to wash hands before donning new gloves.
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
Hot Bar: No hand drying device provided at handwashing sink near coffee machine. COS:
Paper towels provided. Back Processing Area: No soap or hand drying device provided at handwashing
sink at entrance to meat department. COS: Soap and paper towels provided. Meat: No hand drying device
provided at handwashing sink near meat walk in cooler. COS: Paper towels 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
Hot Bar: No handwashing sign provided at handwashing sink near coffee machine. Back
Processing: No handwashing sign provided at handwashing sink near meat department entrance. Signs
provided to person in charge before end of inspection.
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
Hot Bar: Hose used to fill hot food display steamer is stored in basin to handwashing sink
and sink is being used as drainage for hose from coffee machine. COS: Handwashing sink was cleared to
wash hands unobstructed.
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.
No certified food protection manager certificate provided during inspection.
Good Retail Practice Violations
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a
food. 3-601.12
Retail: Red Lights present in Meat Retail Display Cooler.
3-602.11(A)
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9
CFR 317. 3-602.11(A)
Retail: Prepared and packaged on site Sofrito not labeled with ingredients in english.
o
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
Back Processing: Flying insects observed near sink in back prep area near walk in cooler
and freezer.
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
Retail: Live roaches observed under ice cream freezer near small meat case on retail sales
floor. COS: Affected area was washed, rinsed, and sanitized before the end of inspection.
x
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Receiving: Daylight visible through gap in bottom of closed receiving door allowing possible
pest intrusion.
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
Establishment: Various cases fail to maintain time/temperature control for safety foods at or
below 41 degrees F. (Milk/Egg Cooler. Cheese Cooler. Seafood Cooler. Raw Chicken Cooler. Small Meat
Case. Meat Retail Display Case.) COS: All cases/coolers have been fixed and can maintain internal
temperatures of foods at 41 degrees F or below except the Milk/Egg Cooler and Seafood Cooler.) See
Stop Use Order for Milk/Egg Cooler and Seafood Cooler.
5-103.11
Water source and system not of sufficient capacity to meet the peak water
demands, or hot water generation and distribution system not sufficient to meet peak hot water demands
throughout the establishment. 5-103.11 Pf
Hot water heater is turned off by timer in back room near employee break area causing no
hot water throughout establishment. COS: Employee turned timer off allowing hot water heater to turn
back on.
5-202.13
Air gap between the water supply inlet and the flood rim level of the plumbing
fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is
greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture
or equipment. 5-202.13 P
Kitchen: Water supply hose hangs below the flood rim level of the warewashing sink. COS:
Supply hose was hung higher to prevent hanging below flood level.
x
Print Date: 10/23/2025
Page 5 of 7
53
Citation Description: Physical facilities not maintained in good repair. 6-501.11
Observation: Back Processing: Walk In Produce Cooler fails to maintain time/temperature control for
safety foods at or below 41 degrees F. COS: Cooler was repaired before the end of inspection.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Establishment did not have their current food permit. Permit displayed expired April 2025.
COS: Current food permit was displayed before end of inspection.
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 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 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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
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: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
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: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 10/23/2025
Page 4 of 5
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, 3 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
I, _____________________________________________________
the person in charge of LA NUEVA ISLA SUPERMARKET hereby waive a
Carlos Ortiz
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)
ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II
CARLOS ORTIZ, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 10/23/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Check-Back release not issued for Stop Use Order, the retail cooler and walk in cooler unable to maintain time/temperature
controlled foods for safety at 41 degrees F or lower. The walk in cooler may be used for storage of non temperature controlled
foods for safety.
The original Stop-Use Order/Stop-Sale Order remains in effect.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5085502 were addressed with the person in charge during the inspection.
No violations or enforcement actions recorded for this inspection.
La Nueva Isla Supermarket in Clermont: 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.
La Nueva Isla Supermarket in Clermont: Frequently Asked Questions
- When was La Nueva Isla Supermarket in Clermont last inspected?
- La Nueva Isla Supermarket in Clermont was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 3, 2026. Inspection type: Focused Inspection - Check-back Needed.
- How many inspections has La Nueva Isla Supermarket in Clermont had?
- La Nueva Isla Supermarket in Clermont has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Nueva Isla Supermarket in Clermont find?
- La Nueva Isla Supermarket in Clermont was most recently inspected by FDACS on March 3, 2026 (Focused Inspection - Check-back Needed).
- Has La Nueva Isla Supermarket in Clermont had any stop-sale or stop-use orders?
- Yes, La Nueva Isla Supermarket in Clermont 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 La Nueva Isla Supermarket in Clermont?
- The most frequently cited FDACS violations at La Nueva Isla Supermarket in Clermont are: 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) Pf; 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) 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.
- Does La Nueva Isla Supermarket in Clermont have any repeat violations?
- Yes, La Nueva Isla Supermarket in Clermont has had the following violations cited on multiple FDACS inspections: 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) Pf; 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) 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.
Nearby Establishments to La Nueva Isla 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 La Nueva Isla Supermarket. How we collect and verify this data.