Stefano's in Coral Springs
Last inspected:
9321 W Sample Rd, Coral Springs, FL 33065Stefano'S, a meat market retail establishment in Coral Springs, received a re-inspection on June 15, 2022 after an initial inspection found 36 violations, including multiple high-priority food safety deficiencies. Inspector notes documented that raw chicken was stored directly over unwashed eggplants and peppers in the walk-in cooler, raw shell eggs were stored over unwashed tomatoes and condiments, and walk-in cooler temperatures ranged between 43–46°F instead of the required 41°F or below — items including tuna salad, potato salad, sauces containing garlic and oil, teriyaki chicken, babaganoush, smoked salmon, and cooked vegetables were voluntarily discarded during the inspection. Additional high-priority violations included employees using the same pair of single-use gloves for multiple tasks and not washing hands before donning gloves. The facility lacked a required employee health policy. A critical structural deficiency was identified: the employee restroom opened directly into the food processing area, and the establishment was given 90 days to correct this violation or face a stop-use order on all food service near the restroom.
A follow-up check-back inspection on June 29, 2022 confirmed that the establishment had resolved the compliance issues cited during the re-inspection. The restroom violation was corrected with the installation of a vestibule ensuring the restroom no longer opened directly into the food processing area. Nine violations remained on the check-back inspection but were corrected on site: an employee changed gloves and washed hands after using the same pair to handle a steel-wool scrubber and then touch food, expired ready-to-eat items including lasagna cheese and macaroni and cheese were discarded, deli slicer food-contact surfaces were cleaned, and deli meats were labeled with dates during the inspection. The facility met inspection requirements as of June 29, 2022.
Summary generated from Florida FDACS public inspection records.
Stefano's in Coral Springs: 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.
— 2 inspections
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: 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.
The previously cited violation regarding the employee restroom has been corrected. A vestibule has been installed inside the
employee restroom ensuring that the restroom does not open directly into the food processing area.
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Pizza processing area: Same pair of single-use gloves used to handle steel-wool scrubber to wipe
down prep table and to uncover tray of pasta heating in the oven. COS: Employee washed hands and changed
gloves upon instruction.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Food processing area: Deli slicer used previous day found with old food debris on blade. COS: Deli
slicer was cleaned during inspection.
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
Pizza processing area: Items stored inside reach-in cooler including lasagna cheese made on 6/14
and macaroni & cheese made on 6/22 not discarded. COS: Items were voluntarily discarded during inspection.
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
Food processing area: Deli meats stored inside walk-in cooler including turkey and corned beef not
labeled with date. COS: Items were labeled with date or opening during inspection.
x
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.
Available certified food protection manager certificate was expired at time of inspection.
x
Print Date: 6/29/2022
Page 1 of 3
Good Retail Practice Violations
3-304.14(B)(1)
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)
Pizza processing area: Wet wiping cloth stored on rack next to prep sink not held in sanitizer solution
between uses.
o
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
Pizza processing area: Single-use trays stored on shelf under table-top fryer not inverted.
o
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)
Food processing area: Carbon buildup on exterior of pots and pans stored near three compartment
sink.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Pizza processing area: Missing ceiling tile above pizza prep table. Food processing area: Broken floor
tiles under 2 compartment sink next to vegetable slicer.
o
— Re-Inspection Required· 36 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Employee restroom opens into food processing area. The establishment has 90 days to correct the violation. If the violation has not
been corrected within 90 days, then all food service near the employee restroom will be placed on a Stop Use Order. The
establishment can call the Business Center at (850) 728-3520 if the violation is corrected prior to the 90 day deadline.
The following guidance document were provided via email: Employee Health Guidelines, Reporting Agreement, Certified Food
Protection Manager, Cooling Food Guide, Dish Wash Manual, Food Temperature Guide, and Minimum Construction Standards.
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
Demonstration of knowledge not in compliance due to priority violations observed, expired certified
food protection manager certificate and person in charge did not correctly respond to food safety questions relevant
to processes.
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 as evidenced by violations regarding hand washing, cold
holding and sanitization.
o
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food processing area: Same pair of single-use gloves used while food employee drank bottled water
and then handled clean utensils to stir pasta. COS: Employee washed hands and changed gloves upon instruction.
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
Food processing area: Raw chicken stored over bins of unwashed eggplants and peppers inside
walk-in cooler. Raw shell eggs stored over containers of unwashed tomatoes and condiments. COS: Raw animal
food products were moved to appropriate locations during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Food processing area: Deli slicer used previous day found with old food debris on blade. COS: Deli
slicer was cleaned properly during inspection. Pizza processing area: Tong stored with clean utensils in a container
stored above hand wash sink found with old food debris build up. COS: Utensil was properly cleaned during
inspection.
x
2-201.11(A)
The establishment does not require food employees or conditional employees to report 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. Food employee or conditional
employee does not report necessary additional information such as date of onset of symptoms or illness, or
diagnosis without symptoms. 2-201.11(A) PP
Establishment does not have an employee health policy. Employee health guide provided.
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 processing area: Food items stored inside walk-in cooler such as tuna salad, potato salad,
sauces containing garlic and oil, teriyaki chicken, babaganoush, smoked salmon, Morrocan cigar filling, and cooked
vegetables found with internal temperatures between 43-46 degrees F when checked with an accurate probe
thermometer. COS: All items were voluntarily discarded during inspection.
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
Pizza processing area: Garlic cream cheese and Ricotta cheese stored inside reach-in cooler opened
4 days ago not date marked. COS: Items were labeled with proper date during inspection.
x
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
Pizza processing area: Cut tomatoes and lasagna cheese stored inside reach-in cooler prepared
previous day not date marked. COS: All items were date marked during inspection.
x
Print Date: 6/15/2022
Page 2 of 7
21
P
Citation Description: 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 P
Observation: Pizza processing area: Cream cheese stored inside reach in cooler opened 9 days ago not discarded.
COS: Item was voluntarily discarded during inspection.
x
8-201.13(A)
Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and
Consumer Services for approval before engaging in an activity that requires a HACCP plan. 8-201.13(A)
Food processing area: Beef salami found drying at ambient room temperature. COS: Dried salami was
voluntarily discarded during inspection and drying of meat items has been discontinued.
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
Food processing area: Employee drinking water in the processing area: COS: Requirements of eating
and drinking discussed with manager and employee removed water bottle from the processing area.
x
Print Date: 6/15/2022
Page 1 of 7
4
P
Citation Description: Utensil used more than once to taste food that is to be sold or served. 3-301.12 P
Observation: Food processing area: Employee observed using gloved hand to taste spaghetti pasta and then
handle pasta for processing with the same gloved hand. COS: Spaghetti pasta was voluntarily discarded during
inspection.
x
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
Pizza processing area: Employee did not wash hands before donning gloves. COS: Employee washed
hands upon instructions.
x
2-301.15
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 PfPf
Food processing area: Employee washed hands in the three compartment sink. COS: Hand washing
procedures were discussed with manager and employee washed hands in a hand wash sink.
x
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
Food processing area: Hand wash sink not available to allow convenient use by employees in the
processing/warewashing area. COS: Reach-in freezer was removed from walkway between food and pizza
processing areas to make hand wash sink available for convenient use by employees in both areas.
x
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.
Available certified food protection manager certificate was expired at time of inspection.
o
Print Date: 6/15/2022
Page 3 of 7
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)
Food processing area: Tub cooked potatoes cooling inside walk-in cooler with tight-fitted foil
coverings.
o
3-501.13
Time/temperature control for safety food not thawed under refrigeration that maintains the
food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off
loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed
to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)
Pizza processing area: Tray of baked ziti found thawing in pan of standing water on prep table next to
prep sink. COS: Tray of baked ziti was moved to reach-in cooler to thaw during inspection.
x
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: Numerous food items packaged on site displayed in open air cooler next to checkout
register including tuna salad, babaganoush, hummus, tahini, penne pasta, and egg salad not labeled with
ingredients. COS: Display cooler was closed to consumers during 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
Food processing area: Visible gaps along top and bottom of back door leading outside.
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
Food processing area: Cooking oil stored directly on floor under prep table where table-top fryer is
stored. Bags of salt and bread crumbs stored directly on floor next to walk-in cooler entrance.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food processing area: Employees not wearing effective hair or beard restraints in processing area
where open food is prepared. Pizza processing area: Employees not wearing effective hair or beard restraints in
processing area where open food is prepared.
o
3-304.14(B)(1)
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)
Pizza processing area: Wet wiping cloth stored on pizza prep table not held in sanitizer solution
between uses.
o
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)
Pizza processing area: Scoop used to dispense flour in bin under prep table with handle stored inside
flour.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Pizza processing area: Measuring cups stored on shelf under prep table storing table-top fryer not
inverted. Bowls stored next to hand wash sink not inverted.
o
Print Date: 6/15/2022
Page 4 of 7
43
Citation Description: 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
Observation: Pizza processing area: Single use spoons stored in container above table-top fryer not inverted.
Aluminum tin trays and pans stored on shelf next to reach-in cooler not inverted.
o
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above
the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Pizza processing area: Pack of single use pizza boxes stored directly on floor under pizza prep table.
o
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can
no longer be effectively cleaned and sanitized. 4-501.12
Food processing area: Cutting board stored behind the hose of three compartment sink was deeply
scored. COS: Cutting board was voluntarily discarded during inspection.
x
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Pizza processing area: Cardboard used as prep table cover under and around table-top fryer.
o
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
Pizza processing area: Metal scoop used to dispense flour with broken scoop nose. COS: Scoop was
voluntarily discarded during inspection. Food processing area: Rust buildup on shelf under prep table storing food
processors.
o
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
Food processing area: Sanitizer test strips not available to measure chlorine sanitizer solution
concentration. COS: Chlorine sanitizer test strips were provided during inspection.
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Food processing area: Old food debris accumulated on shelf under prep table storing condiments.
o
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)
Pizza processing area: table-top fryer base with grease buildup. Food processing area: carbon buildup
on exterior of pots and pans stored near three compartment sink.
o
51
Door to toilet room opens directly into an area where food is exposed to airborne
contamination. 5K-4.004(3)(d)
Food processing area: Employee restroom opens directly into food processing area. Establishment
has 90 days to correct the violation. See comments.
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
Pizza processing area: Accumulation of oil on floor next to hand wash sink.
o
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls, equipment
or supplies. 6-501.16
Food processing area: Mop head stored inside mop wringer basket and unable to air dry.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Pizza processing area: Missing ceiling tile above pizza prep table. Food processing area: Broken floor
tiles under 2 compartment prep sink next to vegetable slicer.
o
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
Food processing area: Employee backpack stored on shelf under prep table next to walk-in cooler and
on shelf storing canned food products.
o
Print Date: 6/15/2022
Page 5 of 7
Stefano's in Coral Springs: Frequently Asked Questions
- When was Stefano's in Coral Springs last inspected?
- Stefano's in Coral Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 29, 2022. Inspection type: Met Inspection Requirements.
- How many inspections has Stefano's in Coral Springs had?
- Stefano's in Coral Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Stefano's in Coral Springs find?
- Stefano's in Coral Springs was most recently inspected by FDACS on June 29, 2022 (Met Inspection Requirements).
- Has Stefano's in Coral Springs had any stop-sale or stop-use orders?
- No, Stefano's in Coral Springs has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Stefano's in Coral Springs?
- The most frequently cited FDACS violations at Stefano's in Coral Springs are: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.
- Does Stefano's in Coral Springs have any repeat violations?
- Yes, Stefano's in Coral Springs has had the following violations cited on multiple FDACS inspections: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.
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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 Stefano's. How we collect and verify this data.