How many inspections has La Placita Supermarket in Daytona Beach had?

La Placita Supermarket in Daytona Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Placita Supermarket in Daytona Beach find?

La Placita Supermarket in Daytona Beach was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).

Has La Placita Supermarket in Daytona Beach had any stop-sale or stop-use orders?

Yes, La Placita Supermarket in Daytona Beach has 18 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

La Placita Supermarket in Daytona Beach

Name: La Placita Supermarket in Daytona Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1110 Mason Ave, Daytona Beach, FL 32117

Volusia County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 413062

Overview

La Placita Supermarket in Daytona Beach, FL has 6 FDACS food safety inspections on record with 51 violations and 18 stop-sale or stop-use enforcement actions.

6FDACS Insp.

51Violations

18Stop-Sale Orders

Last inspected FDACS: November 3, 2025

La Placita Supermarket in Daytona Beach: FDACS Inspection History (6)

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

2025 — 4 inspections

Nov 3, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jul 28, 2025 — Met Sanitation Inspection Requirements· 17 violations· 2 stop-sale orders· Met Requirements

Inspector: 413062

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. The original Stop-Use Order/Stop-Sale Order 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

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

Non-compliance evidenced by hot holding, lack of hot water at mulitple hand wash sinks and warewash sink, and handwashing Y o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Produce Walk-In Cooler: Container of lard stored without a cover. COS: Employee covered container.

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

Kitchen : Raw animal food packaging in contact with ready to eat food packaging in reachin cooler. Products were moved to add separation. Retail : Raw qual eggs stored over ready to eat food products in milk case. COS - eggs were moved to bottom shelf away from milk product. 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

Kitchen : Chicharones left on counter for 3 hrs observed at an internal temperature of 98 degrees F. Plantains observed at internal temperature of 128 degrees F. COS - All items were removed from sale and reheated to 165 degrees f and released 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 does not ensure food employees are informed in a verifiable manner theirresponsibility to report to the person in charge information related to their health and activities regardingfoodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B providedfor guidance. Management unable to provide proof that employees are informed of their responsibility toreport illness that is transmissible through food. Health recommendation for Managers and Food EmployeeAgreement was provided for guidance. Y o

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) PfPfRepeat

Kitchen : No consumer advisory posted for offering raw or undercooked foods.

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

Produce : Observed employee entering produce area while eating a piece of watermelon. COS - Employee was stopped and removed from the area

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

Kitchen: Food employee washed hands in the warewash sink. COS: Employee instructed how to correctly wash hands

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Kitchen: Hot water not working at handwash sinks in food service area. COS - Hot water was repaired 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

Meat Room: Access to hand wash sink next to warewash sink blocked by prep table. COS Table was moved from in front of sink

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

Kitchen: No hand soap provided at right side hand wash sink. COS: Soap was made accessible. Meat Department : Paper towels not provided at hand wash sink next to warewash sink

Good Retail Practice Violations

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)

Meat Department: Wiping cloths stored on table in between use.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Produce walk in: Ambient thermometer inaccurate reading 70 degrees F

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

Meat Room : No Sanitizer test kit for checking sanitizer levels . COS - test kit was provided later in visit.

48 Water at a suitable temperature for cleaning not provided to a warewashing sink or mop sink. 5K-4.004(3)(a)

Meat Room : Hot water not provided at warewash sink, water was turned off at check valve under sink due to water not turning off at shut off valve. COS - Sink was repaired during visit.

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

Outside: Dumpster lids not closed at times when trash and debris is not being discarded

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

Tortilla room: Ceiling in tortilla room is sagging over industrial tortilla making machine. Water leaking from ceiling in produce cooler, Water stained and missing ceiling tiles throughout establishment.

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 AND/OR product was removed from service or sale.

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 AND/OR product was removed from service or sale.

Jul 8, 2025 — Re-Inspection Required· 34 violations· 16 stop-sale orders· Re-Inspection Required

Inspector: 413062

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

Non-compliance evidenced by hot holding and cold holding, cooling, and handwashing

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Produce Walk-In Cooler: Container of lard stored without a cover. COS: Employee covered container.

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

Kitchen Reach-In: Raw beef and raw chicken co-mingled. COS: Employee separated raw food products.Produce Walk-In Cooler: Raw eggs stored over Ready to eat food. COS: Employee moved eggs from over ready to eat food. x

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

Tortilla Room: Water consistently dripping from ceiling coming into contact with food contact surface of industrial tortilla making press.

Kitchen: Several items internally probed and registered between 103-120 degrees F. Empanadas and Taquitos that had been in a hot holding cabinet for longer than four hours were voluntarily discarded. Scrambled eggs were internally probed found to register 97 degrees F and were voluntarily discarded as breakfast had ended. Chick peas and pork, Turkey Wings, Chicken, and Chiccarones that had been on the hot bar less than an hour were reheated to an internal of 165 degrees F or higher. SEE SUPPLEMENT x

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

Person in charge does not ensure food employees are informed in a verifiable manner their responsibility to report to the person in charge information related to their health and activities regarding foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided for guidance.Management unable to provide proof that employees are informed of their responsibility to reportillness that is transmissible through food.Health recommendation for Managers and Food Employee Agreement was provided for guidance.

Person in charge unable to answer questions related to foodborne illnesses. Y 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

Kitchen: Raw shell eggs stored on countertop. COS: Raw shell eggs moved to walk in cooler to rapidly cool.Retail: Raw shell eggs at retail registered at an ambient temperature of 55 degrees F. Raw shell eggs moved to walk in cooler to rapidly cool.Retail: Various items that require refrigeration stored at ambient temperature. COS: Items voluntarily discarded by management. SEE SUPPLEMENT 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

Kitchen: Container of milk did not have label with date of first opened and date of opening could not be determined. COS: Employee voluntarily discarded milk. 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

Meat Room: Pan of sausage for retail sale not labeled with date of production. COS: Employee placed date label with date of production. x

No consumer advisory posted for offering raw or undercooked foods.

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

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document 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

Back Room: Chemicals stored over food products. COS: Employee moved chemicals to proper location. Y o x

Kitchen: Employee stored drink on counter in active prep area. Employee actively drinking from bottle while working. COS: Employee relocated drink to proper area.

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Kitchen: Employee preparing ready to eat food with bare hands. COS: Employee discarded product. x

Meat room: Hand wash sink was filled with chemicals and utensils. COS: Employee removed all items from sink.

Kitchen: No hand soap provided at right side hand wash sink. COS: Soap was made accessible.

8 Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf

Kitchen: Employee used common towel to dry hands. COS: Explained proper procedures with manager and employee washed hands properly.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Kitchen: No hot water provided at the left side hand wash sink behind gas stove top. A second sink with hot water was accessible in the kitchen.

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

Front entrance door not self closing.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Kitchen: Insect control device installed above the prep table in kitchen

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Kitchen: Dead insects found in container under bug light.

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 Establishment: Food stored less than 6 inches off of floor throughout establishment.

Kitchen: Wiping cloths stored on table in between use.

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)

Retail Self Serve: Handles of utensils in direct contact with food products: COS: Employee placed utensil with the handle up.

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

Meat room: Cover for meat grinder in disrepair. Retail: Several coolers and freezers unable to maintain temperature to keep time/temperature control for safety foods at proper temperatures. SEE SUPPLEMENT

Produce walk in: Ambient thermometer inaccurate reading 70 degrees F

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 Establishment: No chlorine test strips available. COS: Test strips acquired during inspection.

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: Small reach in has a build up of water and residue.

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

Kitchen: Left side hand wash sink clogged. Meat Room: Water was draining to the floor from hand wash sink. COS: Drain pipe extended to reach drain.

Dumpster lids not closed

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

Produce walk in cooler: Flaps have residue build up.

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

Water stained and missing ceiling tiles throughout establishment. Tiles missing from wall in tortilla room. Floor in meat room processing area in disrepair allowing for the pooling of water on floor.Tortilla room: Ceiling in tortilla room is sagging over industrial tortilla making machine consistently dripping liquid on to food contact surface. SEE SUPPLEMENT.

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

Meat room: Employee drinks stored directly next to and above food meant for consumer consumption. (COS) Employee food and drinks stored appropriately during inspection. Kitchen: Employee personal belongings stored with single service items. COS: Employee moved personal items to employee storage area.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

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 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 date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature control.

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 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. Comments:

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

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:

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

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:

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

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:

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: Print Date: 7/9/2025 Page 8 of 9 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, 4 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 Placita Supermarket hereby waive a notice and JOSE PERALTA 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) DOUGLAS HULSER, QUALITY ASSURANCE & TRAINING SPECIALIST JOSE PERALTA, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Kevin Rowlands Sanitation and Safety Specialist Print Date: 7/9/2025 Page 9 of 9

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Feb 11, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Dec 11, 2024 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Initial Inspection Vended Water Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

May 12, 2023 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: This visit is associated with request# 5097347. Consulted with food entity management.

No violations or enforcement actions recorded for this inspection.

La Placita Supermarket in Daytona Beach: Stop-Sale & Stop-Use Orders (18)

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 La Placita Supermarket in Daytona Beach
Date	Order Type	Product	Brand/Lot	Reason
Jul 28, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 28, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature cont…
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Jul 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. …
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jul 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

La Placita Supermarket in Daytona Beach: Frequently Asked Questions

When was La Placita Supermarket in Daytona Beach last inspected?: La Placita Supermarket in Daytona Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 3, 2025. Inspection type: Focused Inspection.
How many inspections has La Placita Supermarket in Daytona Beach had?: La Placita Supermarket in Daytona Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Placita Supermarket in Daytona Beach find?: La Placita Supermarket in Daytona Beach was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).
Has La Placita Supermarket in Daytona Beach had any stop-sale or stop-use orders?: Yes, La Placita Supermarket in Daytona Beach has 18 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 Placita Supermarket in Daytona Beach?: The most frequently cited FDACS violations at La Placita Supermarket in Daytona Beach are: 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) Pf; 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; 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 Pf.
Does La Placita Supermarket in Daytona Beach have any repeat violations?: Yes, La Placita Supermarket in Daytona Beach has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 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 Pf.