Super Presidente in Delray Beach
Last inspected:
1565 S Congress Ave Suite 2, Delray Beach, FL 33445Super Presidente in Delray Beach has been issued multiple stop-sale and stop-use orders since January 2025, primarily for time/temperature control violations and unsanitary equipment. On January 15, 2025, four stop-sale orders required the voluntary destruction of adulterated ready-to-eat foods held at improper temperatures; the same inspection also documented that empanadas and pastries in the cafeteria were found at internal temperatures of 110–120°F (minimum safe holding temperature is 135°F) and chicken, sweet plantains, spaghetti, and hot dogs in the retail hot case measured 105–115°F. Two additional stop-use orders issued February 4 and February 12, 2025 addressed unsanitary equipment; equipment in the February 12 order was repaired or replaced and released. Across eight inspections since May 2023, the facility reported zero formal violations on record, though focused inspections in February and July 2025 documented that violations from earlier citations had been addressed with management. An inspection on January 15, 2025 identified 20 violations including raw sausage stored over ready-to-eat foods, a band saw not cleaned by midday, improper hand washing by an employee, and a pattern of non-compliance in the person in charge's food safety duties; most violations were corrected on site. A May 2023 inspection found 23 violations, including hot-held foods at 98–122°F and store-made chicken and pork not date-marked in the processing area; these were also corrected during the inspection. The most recent inspection on July 9, 2025 was a focused inspection with zero violations.
Summary generated from Florida FDACS public inspection records.
Super Presidente in Delray Beach: FDACS Inspection History (8)
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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5134118 and 5134134 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
ELADIO ESQUIVEL, MANAGER
STEVEN MENTOR, SANITATION AND SAFETY SPECIALIST
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 was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements· 5 violations· 1 stop-sale order· Met Requirements
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.
This re- inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
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) PPRepeat
Retail: Pork roast, spaghetti and hot dogs and pork ribs sitting in warmer in front of cafeteria
tempted with an internal temperature between 120 and 130 degrees F with a accurate probe thermometer
reheated to 165 degrees F. Cafeteria: Found miscellaneous item tempted between 124 and 133 degrees F
internal temperature. Reheated to 165 degrees.
Repeat
COS
Y
x
Repeat
COS
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Meat Department: Shrimp thawing in container of still water inside three compartment sink.
COS: placed under cold running water during visit.
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
Retail area: Food warmer not able to maintain proper temperature for hot holding. Stop Use
order issued see supplement.
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)
Cafeteria: Observed accumulation of carbon deposits on pots and pans.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat Department: Stained ceiling tilting with black mold like substance, missing ceiling tile
about meat counter
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.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 2/4/2025
Page 1 of 2
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.
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 SUPER PRESIDENTE hereby waive a notice and 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)
LORI JAMES, ENVIRONMENTAL SPECIALIST II
ELADIO ESQUIVEL, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Steven Mentor Sanitation and Safety Specialist
Print Date: 2/4/2025
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Met Sanitation Inspection Requirements· 20 violations· 5 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].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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 evidenced by violations regarding hand
washing, hot holding.
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
Retail: Raw sausage stored over ready to eat food items. COS: Placed raw sausage in
proper location during visit.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat Department: Band saw in front counter area use since 8 am not yet cleaned and
sanitized at 1pm. COS: Band saw was properly cleaned and sanitized 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
Cafeteria: Empanadas and assorted meat and cheese filled pastries found with internal
temperatures of 110-120 degrees F when checked with an accurate probe thermometer. Retail: Chicken,
sweet plantains, spaghetti and hot dogs inside hot case next to registers found with internal temperatures of
105-115 degrees F. COS: Items were voluntarily discarded during visit. Stop Sale and Release Order
issued, see supplement.
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf
Cafeteria: Multiple flavors packaged on site juice found in cooler did not contain any labeling.
COS: warming label added and additional labeling requirement met.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Cafeteria: Food employee did not properly wash hand before donning gloves. COS:
Employee properly washed hands after instruction.
x
5-204.11
Handwashing sink not located to allow convenient use by employees in food
preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet
rooms. 5-204.11 PfPf
Meat Department: Hand sink not accessible due trash can blocking path to sink. Cafeteria:
Hand sink near three compartment sink not accessible due to pots and pan stacked in front of sink. COS:
Items moved to create access to hand sinks.
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 sink adjacent to three compartment
sink. Produce: No hand washing sign posted at hand sink. Cafeteria: No sign posted at either hand wash
sinks.
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 shredded cabbage and carrots on shelf of produce section not labeled for
individual resale. COS: Items were properly labeled during visit.
Good Retail Practice Violations
3-501.11
Stored frozen food not maintained frozen. 3-501.11
Retail: Various seafood items stored inside open air display freezer not found not frozen.
COS: Items moved to working freezer during visit.
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Meat Department: Shrimp thawing in container of still water inside three compartment sink.
COS: Placed under cold running water during visit.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or water,
or unpackaged food stored in direct contact with undrained ice. 3-303.12
Produce: Bunch of Cilantro partially frozen in ice. COS: Cilantro voluntarily discarded.
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)
Cafeteria: Scoop with no handle found in contact with food inside bulk rice bin under counter.
COS: Scoop removed and placed in three compartment sink.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Retail area: Single use aluminum tray stored on top of soda coolers not stored inverted.
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
Retail area: Freezer not able to maintain raw frozen food frozen. COS: Removed foods and
place in proper location.
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
Establishment: No chlorine test strips available. COS: Provided test strip.
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)
Cafeteria: Observed an accumulation of carbon deposits on much of kitchen cookware.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Department: Hand wash sink adjacent to 3 compartment sink pipe leaks on the floor.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Backroom: No covered receptacle available inside female employee restroom.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat Department: Stained ceiling tiling with black like mold substance, missing ceiling tile
above meat counter.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Contamination prevented during food
preparation, storage and display.
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 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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5120054 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx.
Cay MR. ELADIO ESQUIVEL, STORE MANAGER EC
FREDA HADID, ENVIRONMENTAL SPECIALIST Il Name and Title of Whom This Report was Issued
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5103677 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 23 violations· Met Requirements
Comments: Employee Health Guidelines and reporting agreement and Norovirus clean up and disinfection handouts provided.
The issues described in request 5096971 were addressed with the person in charge during this inspection.
Risk-Based Violations
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to
70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Processing area: Internal temperature of store cooked black beans held in walk in cooler to be
cooled for over 16 hours were 53* fahrenheit. COS: Black beans were voluntarily discarded by pic.
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
Cafeteria: Internal temperature of pork roasts, yuca, tamales and red beans were 98*- 122*
fahrenheit in hot holding unit. COS: Out of temperature foods were reheated at 165* fahrenheit for at least 15
seconds.
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
Pic was unable to correctly respond to questions relate to food borne disease and symptoms that
maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion.
o
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Processing area: Store made chicken and pork held in walk in cooler for over 24 hours not date
marked. COS: All foods were date marked by pic.
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
Food establishment does not have any written procedures to address clean up procedures
foraccidental vomiting and diarrheal incidents.
o
Print Date: 5/2/2023
Page 2 of 5
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
Cafeteria: Open employee water bottles stored on top on prep tables. COS: Open employee
drinks were discarded by pic.Meat department: Open employee water bottle stored on top of prep table. COS:
Open employee water bottle discarded 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.
Cafeteria: No sign posted at either hand wash sinks.
o
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 and paper towels provided at hand wash sink. COS: Hand
wash soap and paper towels provided by pic. Cafeteria: No hand wash soap provided at hand wash sink near the
oven. COS: Hand wash soap provided by pic.
x
Print Date: 5/2/2023
Page 1 of 5
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: Processing area: Raw shell eggs stored over cooked sausages on walk in cooler shelf. COS: Raw
shell eggs placed on bottom shelf.
x
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail area: Store baked self serve packaged bread rolls missing ingredients labels. COS:
Misbranded bread rolls removed from display shelf.
x
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
Cafeteria: Bulk brown and white sugar bins not labeled.
o
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
Produce department: Several small flies observed in the area.
o
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
Backroom area: Gap under receiving and back doors.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Retail area: Cases of cereals, oatmeal and snacks displayed on floor.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Meat department: In use wet wiping cloths stored on top of prep tables between uses.
o
3-304.12(C)(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of
the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the
drain when used with moist foods; in a clean, protected location when used only with food that is not
time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Cafeteria: In use spoons held in ambient temperature water cup between uses.
o
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained
before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Processing area: Wet nesting in metal pans and pots stored in dry rack.
o
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6 inches
above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Cafeteria: Cases of single serve foam food containers and cups 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
Backroom area: Milk crates using as shelves in walk in freezer. Cafeteria: Milk crates using as
shelves.
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)
Processing area: Dried food particles and grease build up underside of prep tables, ovens.
Cafeteria: Dried food particles build up underside of prep tables. Produce department: Dried food particles build
up underside of prep tables.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Deli department: Hand wash sink discharge pipe snapped off. Produce department: Hand wash
sink adjacent to 3 compartment sink leaks.
o
Print Date: 5/2/2023
Page 3 of 5
51
Citation Description: Toilet room located inside the food establishment not completely enclosed or not provided
with a tight-fitting self-closing door. 6-202.14
Observation: Backroom area: No self closers installed on either restroom doors.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce department: Several stained ceiling tiles. Backroom area: Several stained ceiling tiles.
Meat department: Algae like substances build up on ceiling over prep tables and band saw machines.
o
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not
smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas
subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and
easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and
installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Processing area: Several floor tiles missing in front of 3 compartment sink. Pooling water in
crevices. Backroom area: Numerous floor tiles missing and uneven and cracked floor in the area.
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the
bulb so that only the face of the bulb is exposed. 6-202.11
Processing area: Lighting fixtures over dry rack not shielded.
o
Super Presidente in Delray Beach: Stop-Sale & Stop-Use Orders (7)
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.
Super Presidente in Delray Beach: Frequently Asked Questions
- When was Super Presidente in Delray Beach last inspected?
- Super Presidente in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 9, 2025. Inspection type: Focused Inspection.
- How many inspections has Super Presidente in Delray Beach had?
- Super Presidente in Delray Beach has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Super Presidente in Delray Beach find?
- Super Presidente in Delray Beach was most recently inspected by FDACS on July 9, 2025 (Focused Inspection).
- Has Super Presidente in Delray Beach had any stop-sale or stop-use orders?
- Yes, Super Presidente in Delray Beach has 7 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 Super Presidente in Delray Beach?
- The most frequently cited FDACS violations at Super Presidente in Delray Beach are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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; 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) P.
- Does Super Presidente in Delray Beach have any repeat violations?
- Yes, Super Presidente in Delray Beach has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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; 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) P.
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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 Super Presidente. How we collect and verify this data.