Bravo in Deerfield Beach
Last inspected:
4809-b North Dixie Highway, Deerfield Beach, FL 33064Bravo supermarket in Deerfield Beach has been subject to multiple stop-sale orders for adulterated products since September 2024. On September 11 and September 25, 2024, FDACS inspectors issued eight stop-sale orders citing violations of Florida Statute 500.04 and 500.10 for food obtained from non-approved sources and improper cold-holding temperatures. All products were voluntarily destroyed by management and witnessed by inspectors. The facility's inspection history shows serious and recurring temperature control failures. A September 11 re-inspection identified 25 violations including raw animal foods improperly stored over ready-to-eat items in multiple departments, hot-held foods maintained at 103–127°F when the minimum required temperature is 135°F, and raw shell eggs stored at ambient room temperature. A September 25 follow-up inspection documented 11 violations with similar patterns: raw shell eggs again stored above beverages in the dairy cooler, hot-held pork belly and yucca sticks at 103–127°F, and cold-held cut watermelon at 44°F. Several violations were corrected on site during inspections, including moving raw eggs to proper locations and reheating inadequate foods to safe temperatures. A focused inspection on December 8, 2025 resulted in no violations.
Summary generated from Florida FDACS public inspection records.
Bravo in Deerfield Beach: FDACS Inspection History (4)
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Sanitation Inspection Requirements - Check Back Needed· 11 violations· 4 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
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
Back room: Raw shell eggs stored over cases of beverages in the dairy cooler. COS: Raw
shell eggs were moved to proper location during visit.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat dept: Cubed steak machine on table in cutting room had build of old raw food debris on
the inside COS: Cube steak machine is no longer being used so it was removed from processing area
during visit.
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
Food Service: Pork belly, yucca sticks and hard boiled eggs in the steam table found to have
internal temperatures of 103-127 degrees F when checked with an accurate probe thermometer. COS:
Items were moved to the oven and reheated to 165 degrees F during visit.
Y
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Food processing: Raw shell eggs stored at ambient room temperature of 82 degrees F on
shelf next to stove. COS: Eggs were voluntarily discarded during visit. Stop Sale and Release Order issued,
see supplement.
Y
o
Print Date: 9/26/2024
Page 1 of 3
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail: Cut watermelon and cantaloupe on shelf in produce that were cut the day prior found
to have an internal temperatures of 42-44 degrees F. COS: Items were voluntarily discarded during visit.
Stop Sale and Release Order issued, see supplement.
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
Food Service: Store menu does not indicate foods that are under cooked and the reminder
was not present.
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: Hand sink used to hold hose. COS: Hose moved during visit.
Good Retail Practice Violations
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
Meat Dept: Case of raw beef stored on floor of walk in cooler. Back room: Cases of product
were stacked on the floor of the walk-in cooler. Back room: Cases of product were stacked on the floor of
the walk-in freezer.
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)
Food Processing: Bucket of utensils next to prep table stored not in a way to be dispensed
by handles.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Back Room: Unsealed wood being used for food storage in dairy cooler. Meat Dept:
Unsealed wood being used for food storage in Meat room and cooler. Seafood: Unsealed wood being used
for food storage in seafood cooler. Produce: Unsealed wood being used for food storage in produce cooler.
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: Pots and pots in kitchen area have Build up of food debris and carbon.
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
Meat Dept: Fans in meat walk in cooler has build of dust and debris. Back room: Shelves
used do store raw food in dairy cooler had build up of food debris.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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.
— Re-Inspection Required· 25 violations· 4 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
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 hot & cold holding
temperatures, sanitization, and lack of food allergen awareness.
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 Processing: Raw shell eggs on shelf over spices in kitchen area. COS: raw shell eggs
were moved to proper location during visit. Back room: Raw shell eggs stored over cases of beverages in
the dairy cooler. COS: Raw shell eggs were moved to proper location during visit. Retail: Raw pork
sausages on shelf in the meat dept over ready to eat lunch meats and sausages. COS: cooked and raw
pork were moved to proper locations during visit.
x
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
Meat Dept: Cases of raw chicken on shelf over raw pork. COS: Chicken was moved to
proper location during visit.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat dept: cubed steak machine on table in cutting room had build of old raw food debris on
the inside COS: cube steak machine moved to sink for proper cleaning during visit. Seafood: Cube steak
machine on table of seafood service area had build of old raw food debris on the inside COS: cube steak
machine moved to sink for proper cleaning during visit
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
Food Service: Beef patties, sausages, rice and yuka in the steam table found to have internal
temperatures of 105-125 degrees F when checked with an accurate probe thermometer. COS: Items were
moved to the oven and reheated to 165 degrees F. Retail: Cooked pork shoulder in hot holding case in front
of food service had internal temperature of 116-117 degrees F. COS: pork roast were reheated to 165
degrees F.
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 verifiable manner available.
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Food processing: raw shell eggs stored at ambient room temperature of 70 degrees F. COS
raw shell eggs voluntarily discarded.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Cut watermelon on shelf in produce that were cut the day prior found to have an
internal temperature of 44 degrees F. COS: Stop sale order and release order issued. Items were voluntary
discarded by manager. See supplement. Meat Dept: Pork spareribs stored on the cutting room from the day
prior on wood rack had an internal temperature of 44-46 degrees F. COS: Stop sale order and release
order issued. Items were voluntary discarded by manager. See supplement.
x
Print Date: 9/11/2024
Page 2 of 5
Y
x
21
Pf
Citation Description: 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
Observation: Seafood: Cooked crab legs in seafood service case did not have proper date marking. COS:
Items were properly date marked during visit. Deli: Deli ends stored in bag in deli case not properly date
marked. COS: Deli ends were properly dated during visit.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) PfPf
Food Service: Store menu does not indicate foods that are under cooked and the reminder
was not present.
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Produce: First aid kit located on shelf over single use items. COS: First aid kit was moved to
proper location during visit.
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: employee water bottles stored on prep table. COS employee water bottles
moved to appropriate location.
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 service: spatula and other kitchen tools stored in the hand washing sink. Food
processing: crate in front of hand washing sink. COS all items were removed and sinks were accessible.
Retail: Bags of Cashew cookies not from a approved manufacturer. Stop Sale Order issued.
o
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Bags of Cashew cookies missing address of distributer/manufacture, ingredients.
Stop sale order issued. See supplement.
Good Retail Practice Violations
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: Containers of raw pork and chicken on floor. COS: Items were moved to
cart and off the floor during visit. Meat Dept: Case of raw beef stored on floor of walk in cooler. COS: item
was moved to proper location during visit. Back room: Cases of Product were stacked on the floor of the
cooler. Back room: Cases of Product were stacked on the floor of the Freezer.
3-306.11
Food on display not protected from contamination by the use of packaging; counter,
service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P
Food Service: Loaves of baked bread resting on service case during Cooling process. COS:
bread was moved to proper location during visit.
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
Meat Dept: Employee in meat department not wearing proper hair restraint while working.
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 Dept: Wet wiping cloths not stored in sanitizer. Food processing: Wet wiping cloths not
stored in sanitizer. Food service: Wet wiping cloths not stored in sanitizer.
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 Processing: Styrofoam cups with out handles being used as scoops left in buckets of
seasoning. COS: Cups were removed by manager during visit.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Back Room: unsealed wood being used for food storage in dairy cooler. Meat Dept:
unsealed wood being used for food storage in Meat room and cooler. Seafood: unsealed wood being used
for food storage in seafood cooler. Produce: unsealed wood being used for food storage in produce cooler.
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: Pots and pots in kitchen area have Build up of food debris and carbon.
5-205.15(A)
Plumbing system not repaired according to law. 5-205.15(A) P
Seafood: Pipe to hand sink not attach and leaking water on floor during use. COS: Manager
fixed sink during visit.
x
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or commonly
discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent
lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Seafood: Trash can not available near hand wash sink.
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
Seafood: Air curtains in seafood cutting room has build up of pink mold like substance.
Cooler shelves in cooler have build up of mold like substance Meat Dept: Fans in meat walk in cooler has
build of dust and debris. Back room: Shelves used do store raw food in dairy cooler had build up of food
debris.
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other
suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use
articles are protected from contamination. 6-403.11
Food Processing: Personal bags stored over single use items. COS: Bags were moved to
proper location during visit. Back room: lunch boxes stored on shelf with food in grocery back room. COS:
Lunch boxes were moved to proper location during visit.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Comments:
Print Date: 9/11/2024
Page 1 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
Bravo in Deerfield Beach: Stop-Sale & Stop-Use Orders (8)
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.
Bravo in Deerfield Beach: Frequently Asked Questions
- When was Bravo in Deerfield Beach last inspected?
- Bravo in Deerfield Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Focused Inspection.
- How many inspections has Bravo in Deerfield Beach had?
- Bravo in Deerfield Beach has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Bravo in Deerfield Beach find?
- Bravo in Deerfield Beach was most recently inspected by FDACS on December 8, 2025 (Focused Inspection).
- Has Bravo in Deerfield Beach had any stop-sale or stop-use orders?
- Yes, Bravo in Deerfield Beach has 8 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 Bravo in Deerfield Beach?
- The most frequently cited FDACS violations at Bravo in Deerfield Beach are: 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; 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
- Does Bravo in Deerfield Beach have any repeat violations?
- Yes, Bravo in Deerfield Beach has had the following violations cited on multiple FDACS inspections: 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; 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) 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 Bravo. How we collect and verify this data.