When was Yalla Market in Coconut Creek last inspected?

Yalla Market in Coconut Creek was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 12, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Yalla Market in Coconut Creek had?

Yalla Market in Coconut Creek has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Yalla Market in Coconut Creek find?

Yalla Market in Coconut Creek was most recently inspected by FDACS on November 12, 2024 (Met Sanitation Inspection Requirements).

Has Yalla Market in Coconut Creek had any stop-sale or stop-use orders?

Yes, Yalla Market in Coconut Creek has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Yalla Market in Coconut Creek

Name: Yalla Market in Coconut Creek Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

6718 N State Road 7, Coconut Creek, FL 33073

Broward County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Yalla Market INC
FDACS Estab #: 378187

Overview

Yalla Market in Coconut Creek, FL has 2 FDACS food safety inspections on record with 38 violations and 2 stop-sale or stop-use enforcement actions.

2FDACS Insp.

38Violations

2Stop-Sale Orders

Last inspected FDACS: November 12, 2024

Yalla Market in Coconut Creek: FDACS Inspection History (2)

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.

2024 — 1 inspection

Nov 12, 2024 — Met Sanitation Inspection Requirements· 24 violations· 2 stop-sale orders· Met Requirements

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

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

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 as evidence by violations for cold holding temperatures, cooling, sanitization, written procedures, and lack of food allergen awareness. o

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

There was not a designated person in charge present during the beginning of visit. COS: Person in charged during visit. x

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

Back room: observed employee washing dishes and not sanitizing. COS: Employee was instructed to sanitize properly. x

3-401.14(A)-(E) Raw animal food cooked using a non-continuous cooking process subject to an initial heating process that is longer than 60 minutes in duration; not cooled immediately after initial heating or held cold after cooling according to the time/temperature parameters specified for cooked cooling and cold holding in the Food Code; not cooked prior to sale or service using a process that heats all parts of the food to a temperature and for a time as specified in the Food Code for the type of raw animal food; or not cooled or hot held according to the time/temperature parameters specified in the Food Code, served immediately or held using time as a public health control after complete cooking. 3-401.14(A)-(E) PP

Backroom: Spits of beef and chicken Shawarma cooked the day before previously cooled down before cooking to proper food temperature. COS: Shawarma was discarded during visit. Stop sale order and release issued. See supplement. x

3-401.14(F) Raw animal food cooked using a non-continuous cooking process not prepared and stored according to written procedures that have obtained prior approval from the Florida Department of Agriculture and Consumer services, are maintained on site and available upon request, describe how the time/temperature requirements are to be monitored and documented and the corrective actions to be taken if the requirements are not met, and describe how the initially heated food is to be separated from ready-to-eat food and marked or identified as food that must be cooked prior to being offered for sale or service. 3-401.14(F) PfPf

Establishment will no longer continuous cook. o

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

Food service: Dice potatoes cooked the day before had an internal temperature of 48-53 degrees F when checked with a accurate probe thermometer. Rice found in reach in cooler cooked the day before had an internal temperature of 58 degrees F. COS: Potatoes and rice were discarded by manager. Stop sale order and release issued. See supplement. 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

Food service: Tomatoes and white sauce that were prepared the day before and placed in sandwich bar had an internal temperature of 53-54 degrees F. COS tomatoes and white sauce were moved to the cooler for proper refrigeration.

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

Food processing: Various containers not date marked after 24 hours. COS: proper date marking procedures were discussed with owner.

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

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

2-401.11 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

Food service: multiple drink bottles were on shelves in the prep area and in storage areas. COS: bottles were removed during visit.

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

Dining area: Hand sink missing sign. COS: sign was provided by inspector during visit.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food processing: Hand sink was blocked by machine. COS: machine was moved during visit.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Probe thermometer not available at time of inspection. COS: probe thermometer was acquired during visit.

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: various items in frozen food reach in or in cooler reach in missing name of distributor and or nutritional labeling. COS: items were placed out of customers reach during visit. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service: various containers of food or ingredients missing proper labeling.

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

Back room: Bags of rice and other fresh produce stored on floor in back room.

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)

Food service: wiping cloths found on counter and various other places in kitchen not in bucket of sanitizer. COS: cloths were moved to the laundry during visit.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food service: plastic and paper cups used as scoops in various buckets of ingredients stored under the prep table. COS: Cups were removed during visit.

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)

Back room: skewers stored in containers and buckets in the back room not stored in a way to prevent contamination.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Back room: Single use containers not inverted. COS: single use containers inverted.

4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf

Back room: sanitizer test kit missing. COS: test kit was provided during visit.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back room: No drain stoppers for 3 compartment sink COS: drain stoppers were provided during visit.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Food service: Water line from bottled water dispenser draining into hand sink by register.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2025 permit not displayed.

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 cooking 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.

2023 — 1 inspection

Apr 26, 2023 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

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

Food service area: Internal temperature of shredded lettuce and sliced tomatoes were 44* fahrenheit in prep reach in cooler. COS: Out of temperature foods were placed under proper refrigeration. 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

Processing area: Open bag of shredded mozzarella cheese held in reach in cooler for over 24 hours not date marked. COS: Pic date marked shredded cheese. x

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. o

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

Backroom area: Plastic spray bottle contains window cleaners stored on top of metal table over cleaned pans and buckets. COS: Chemical spray bottle removed by pic. x

Processing area: Open employee water bottle stored on top of prep table. COS: Employee drink discarded by pic. x

Backroom area: No hand wash sign posted at restroom hand wash sink. o

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

Processing area: No hand wash sink in the area. Existing hand wash sink was removed by management. A hand wash sink with hot and cold running water under pressure must be installed immediately. o Print Date: 4/26/2023 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: Food service area: Internal temperature of rice and potatoes were 86*-102* fahrenheit in hot holding case. COS: Out of temperature foods were reheated at 165* f for at least 15 seconds. x

Good Retail Practice Violations

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

Backroom area: Gap under all back doors. o

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

Backroom area: Cases of assorted foods stored on walk in freezer floor. o

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

Processing area: Dried food particles build up underside of prep tables. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food service area: Hot water connection at hand wash sink snapped off. COS: Plumbing issue was fixed during the inspection. x

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Backroom area: 3 compartment sink directly plumbed. o

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

Processing area: Air conditioner vent dusty. o

Yalla Market in Coconut Creek: 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 Yalla Market in Coconut Creek
Date	Order Type	Product	Brand/Lot	Reason
Nov 12, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Nov 12, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooking time and temperatures.

Yalla Market in Coconut Creek: Frequently Asked Questions

When was Yalla Market in Coconut Creek last inspected?: Yalla Market in Coconut Creek was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 12, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Yalla Market in Coconut Creek had?: Yalla Market in Coconut Creek has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Yalla Market in Coconut Creek find?: Yalla Market in Coconut Creek was most recently inspected by FDACS on November 12, 2024 (Met Sanitation Inspection Requirements).
Has Yalla Market in Coconut Creek had any stop-sale or stop-use orders?: Yes, Yalla Market in Coconut Creek has 2 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 Yalla Market in Coconut Creek?: The most frequently cited FDACS violations at Yalla Market in Coconut Creek are: 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; 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; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).
Does Yalla Market in Coconut Creek have any repeat violations?: Yes, Yalla Market in Coconut Creek has had the following violations cited on multiple FDACS inspections: 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; 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; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).