How many inspections has Pasha Middle East Foods INC in Daytona Beach had?

Pasha Middle East Foods INC in Daytona Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Pasha Middle East Foods INC in Daytona Beach find?

Pasha Middle East Foods INC in Daytona Beach was most recently inspected by FDACS on September 26, 2025 (Focused Inspection).

Has Pasha Middle East Foods INC in Daytona Beach had any stop-sale or stop-use orders?

Yes, Pasha Middle East Foods INC in Daytona Beach has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Pasha Middle East Foods INC in Daytona Beach

Name: Pasha Middle East Foods INC in Daytona Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

919 W International Speedway Blvd, Daytona Beach, FL 32114

Volusia County · Retail Bakery w/FS · FDACS
FDACS Estab #: 08860

Overview

Pasha Middle East Foods INC in Daytona Beach, FL has 3 FDACS food safety inspections on record with 16 violations and 2 stop-sale or stop-use enforcement actions.

3FDACS Insp.

16Violations

2Stop-Sale Orders

Last inspected FDACS: September 26, 2025

Pasha Middle East Foods INC in Daytona Beach: FDACS Inspection History (3)

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 — 2 inspections

Sep 26, 2025 — Focused Inspection· Focused Inspection

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

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. Received a call from the wife of the owner. She wanted to discuss some of the violations to gain clarity to better correct the issues cited during the inspection on 9-8-2025.

No violations or enforcement actions recorded for this inspection.

Sep 8, 2025 — Met Sanitation Inspection Requirements· 16 violations· 2 stop-sale orders· Met Requirements

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

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. The following handouts were provided: Cooling foods, Employee health guide, Food employee reporting agreement, Guidance for written procedures for the clean up of vomiting and diarrheal events.

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 throughout the establishment of multiple duties to include cold holding, temperature verification, hand washing and sanitization of food contact surfaces o

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 service Walk in cooler: Box of raw shelled eggs stored on shelf over packaged ready to eat foods. Cartons of raw shelled eggs stored on shelf over packaged water bottles. COS: All raw shelled eggs were relocated.

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

Food service: Stained tin foil used to cover sandwich press.

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Food service/Back room: old food residue build up inside of microwaves used throughout the food establishment.

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

No means to Verify that Employees are informed of Foodborne Illness Reporting Responsibility.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer questions relating to foodborne illness. Industry handout 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 Service: Internal temperature of seasoned raw chicken indicates 45 degrees F inside of under the counter sandwich cooler. COS: Container of raw chicken was rapidly cooled to 41 degrees F inside of walk in freezer. Food service: Internal temperature of house cooked yellow rice indicates 46-50 degrees F inside of reach in under the counter sandwich cooler. Owner states that rice was cooked on 9/6/25. COS: Rice was voluntarily discarded. See stop sale order and release. x Print Date: 9/8/2025 Page 2 of 4 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: Food service: No date marking on container of house made yellow rice located inside of under the counter reach in sandwich cooler. Manager states rice was cooked on 9/6/25. COS: Rice was discarded due to violation 20. Walk in cooler: No date marking on containers of House made Lamb, chicken curry and ox curry. Manger states curries were cooked and packaged on 9/4/25 and Lamb was cooked on 9/6/25. COS: Manger provided proper 7 day date marking to all products. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures in regards to clean up of Vomitus or diarrhea event in food establishment

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

Backroom: Employee ate dried cloves during the process of making rice. COS: Inspector instructed employee to wash hands after eating cloves and before beginning food service again.

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

Food service: employee touched raw onion and raw tomatoes while cutting products. Employee stated that both products were meant to be eaten raw. COS: Cut tomato and cut onion were voluntarily discarded, hands were washed and gloves were donned for further cutting of raw produce. See stop sale order and release. x

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

Backroom: Hand washing sink was used to fill a bucket with water.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food service: No ambient thermometer provided in the under the counter sandwich cooler.

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: no labeling on repackaged containers of Labna, Tabuli Salad, Falafel, stuffed grape leaves and cooked eggplant mixture, located inside of the reach in cooler. COS: Manger provided labels for all products.

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

Backroom: Live flying insects located around the ware washing sink and mop sink.

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 service: Bag containing gyro meat stored directly on the floor inside of the walk in cooler. COS: Manger relocated bag of gyro meat.

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)Repeat

Food service: wet wiping cloths not stored in sanitizer solution stored at stove area. COS: Proper sanitizer was added to wet wiping cloth bucket.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or approved alternative method properly followed.

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.

2022 — 1 inspection

Jul 11, 2022 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: Visited food establishment. Food establishment not open during fims listed business hours. Sent email to request updated hours of operations.

No violations or enforcement actions recorded for this inspection.

Pasha Middle East Foods INC in Daytona Beach: 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 Pasha Middle East Foods INC in Daytona Beach
Date	Order Type	Product	Brand/Lot	Reason
Sep 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or ap…
Sep 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.

Pasha Middle East Foods INC in Daytona Beach: Frequently Asked Questions

When was Pasha Middle East Foods INC in Daytona Beach last inspected?: Pasha Middle East Foods INC in Daytona Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 26, 2025. Inspection type: Focused Inspection.
How many inspections has Pasha Middle East Foods INC in Daytona Beach had?: Pasha Middle East Foods INC in Daytona Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Pasha Middle East Foods INC in Daytona Beach find?: Pasha Middle East Foods INC in Daytona Beach was most recently inspected by FDACS on September 26, 2025 (Focused Inspection).
Has Pasha Middle East Foods INC in Daytona Beach had any stop-sale or stop-use orders?: Yes, Pasha Middle East Foods INC in Daytona Beach 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 Pasha Middle East Foods INC in Daytona Beach?: The most frequently cited FDACS violations at Pasha Middle East Foods INC 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; 2-103.11(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; 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) Pf.