La Supermarkette in Deerfield Beach
Last inspected:
5233 N Dixie Hwy, Deerfield Beach, FL 33064La Supermarkette #2, a vended water operation in Deerfield Beach, had a significant compliance issue in October 2022 when it was found operating without a valid food permit and cited for 22 violations including priority and priority foundation findings. An inspector documented that no hot water was available throughout the facility, the three-compartment sink faucet had been removed and replaced with a water hose to fill an ice machine, and all meat and fish products processed without hot water were voluntarily discarded. The person in charge was unable to correctly answer questions about foodborne disease symptoms and restriction procedures, and the establishment lacked written procedures for responding to vomiting and diarrheal incidents. A priority foundation violation noted an unlabeled chemical spray bottle in the backroom, subsequently labeled during the inspection. A follow-up inspection on November 14, 2022 verified installation of a mop sink and achieved compliance. Since then, the facility has passed all three subsequent focused inspections through October 2025, with lab results provided at each visit and zero violations documented.
Summary generated from Florida FDACS public inspection records.
La Supermarkette in Deerfield Beach: FDACS Inspection History (5)
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
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Sanitation Inspection Requirements· Met Requirements
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted to follow up on request 5087240. Verified that the mop sink has been installed in the food establishment.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit; Check Back Needed· 22 violations· Operating Without Permit
Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Employee Health Guidelines and reporting agreement, Norovirus clean up and disinfection, and Certified food protection manager
handout provided.
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.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
The Minimum Construction Standards checklist provided.
The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food
Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is
available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS
and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please
note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center
by email at [email protected] or by calling 850-245-5520 for further assistance.
Mop/service sink must be installed in 30 days. Failure to install mop/service sink in 30 days may result in administrative actions.
Risk-Based Violations
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned and
sanitized, linens that have not been laundered, or articles that are not single-service or single-use. 3-304.11 PP
Meat department: No hot water provided through out the food establishment and observed the water
faucet at 3 compartment sink was removed and a water hose was attached in its place to fill ice machine at the time
of the visit. COS: All meat and fish products that had been processed while hot water was not available and 3
compartment sink was unusable were voluntarily discarded. Hot water was restored and water faucet attached back
to 3 compartment sink during the inspection.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Pic was unable to correctly respond to questions relate to food borne disease and symptoms that may
cause food borne disease. Also, was unable to relate conditions of restriction and exclusion.
o
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
Food establishment does not have any written procedures to address clean up procedures for
accidental vomiting and diarrheal incidents.
o
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not clearly and
individually identified with the common name of the material. 7-102.11 PfPf
Backroom area: Plastic spray bottle contains all purpose cleaner not labeled. COS: Chemical spray
bottle labeled by pic.
x
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
Meat department: No hand wash soap provided at hand wash sink adjacent to 3 compartment sink.
COS: Hand wash soap provided by pic.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all handwashing
sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Meat department: No hand wash sign posted at hand wash sink adjacent to 3 compartment sink.
o
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
Meat department: No hot water provided at hand wash sink adjacent to 3 compartment sink. COS: Hot
water issue was fixed during inspection.Backroom area: No hot water provided at restroom hand wash sink. COS:
Hot water plumbed into restroom hand wash sink during inspection.
x
Print Date: 10/12/2022
Page 1 of 6
13
P
Citation Description: 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
Observation: Retail area: Raw shell eggs were displayed at open air case over fruit drinks. COS: Raw shell eggs
were placed on bottom shelf by pic.
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.
No certified food protection manager.
o
Print Date: 10/12/2022
Page 2 of 6
Good Retail Practice Violations
4-302.12
Food temperature measuring device not provided or not readily accessible for use in ensuring
food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter
probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Meat department: No metal stem probe thermometer available on premises.
o
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Retail area: Bulk bulgur wheat, pinto bean, and corn meal bins not labeled. Cos: Bulk bins labeled.
x
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
Retail area: Several rice, beans and flour bags stored on floor.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail area: Soda and milk crates using as shelves.
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
Meat department: The far left hand side glass door of meat display case broken.
o
4-402.12
Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs
that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is
not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the
equipment. 4-402.12
Backroom area: Air vented metal shelf not 6" inches off the floor.
o
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned
items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and
after sanitizing. 4-301.13
Meat department: No drain board installed at 3 compartment sink.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Meat department: Dried food particles build up underside of prep table, heat wrapping machine and
meat display case door tracks, and algae build up in some meat display case glass doors.
o
5-103.11
Water source and system not of sufficient capacity to meet the peak water demands, or hot
water generation and distribution system not sufficient to meet peak hot water demands throughout the
establishment. 5-103.11 Pf
Meat department: No hot water plumbed in 3 compartment sink. COS: Hot water installed in 3
compartment sink during inspection.
x
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or not
conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and
similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste.
5-203.13
Backroom area: No mop/service sink installed in the food establishment. Food establishment has
given 30 days to install a mop/service sink. Failure to install a mop/service sink in 30 days may result in
administrative actions.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Backroom area: Hot water heater was in disrepair. COS: Hot water heater was fixed during the
inspection.
o
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into
the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an
approved backflow prevention device. 5-203.14 Pf
Meat department: Water outlet next to 3 compartment sink missing back flow prevention device.
o
Print Date: 10/12/2022
Page 3 of 6
53
Citation Description: Premises not free of litter and items that are unnecessary to the operation or maintenance of
the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Observation: Backroom area: Lacking general cleaning and organization in backroom area.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom area: Hole in dry wall in hot water heater room.
o
99
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)
(a)F.S., 5K-4.020(4)(b) F.A.C.
The food establishment is operating without a valid food permit. An application for a food permit has
been submitted.
o
La Supermarkette in Deerfield Beach: Frequently Asked Questions
- When was La Supermarkette in Deerfield Beach last inspected?
- La Supermarkette #2 in Deerfield Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 6, 2025. Inspection type: Focused Inspection.
- How many inspections has La Supermarkette in Deerfield Beach had?
- La Supermarkette #2 in Deerfield Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Supermarkette in Deerfield Beach find?
- La Supermarkette #2 in Deerfield Beach was most recently inspected by FDACS on October 6, 2025 (Focused Inspection).
- Has La Supermarkette in Deerfield Beach had any stop-sale or stop-use orders?
- No, La Supermarkette #2 in Deerfield Beach has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at La Supermarkette in Deerfield Beach?
- The most frequently cited FDACS violations at La Supermarkette #2 in Deerfield Beach are: 2-102.11(C): 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; 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 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.
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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 La Supermarkette #2. How we collect and verify this data.