Bravo Supermarket Establishment #: 389516 in Florida City

32955 S Dixie Hwy, Florida City, FL 33034

Overview

Bravo Supermarket Establishment #: 389516 in Florida City, FL has 4 FDACS food safety inspections on record with 35 violations and 3 stop-sale or stop-use enforcement actions.

4FDACS Insp.
35Violations
3Stop-Sale Orders

Last inspected FDACS: January 7, 2025

Bravo Supermarket Establishment #: 389516 in Florida City: 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

Inspector: PABLO VAQUER, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at Cut MN Ver ZOE MEJIA, MANAGER PABLO VAQUER, ENVIRONMENTAL SPECIALIST II Name and Title of Whom This Report was Issued

No violations or enforcement actions recorded for this inspection.

— 2 inspections
— Met Sanitation Inspection Requirements· Met Requirements

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted to verify compliance with food safety citations observed during the previous inspection. The compliance issues that required a Re-Inspection have been resolved, and this food establishment has Met Sanitation Inspection Requirements.

No violations or enforcement actions recorded for this inspection.

— Re-Inspection Required· 35 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: XAVIER URENA

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. Copy of certified food manager documentation provided.

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
Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: cooling and hot holding temperatures, equipment sanitization and hand washing.
2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Person in charge does not demonstrate knowledge of the Food Code and Public Health principles as evidenced by: having at least 1 priority violation on the inspection report, having no certified food protection manager for the establishment, and is unable to respond correctly to food safety questions relevant to their food operation.
3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf
Seafood department - dates when the last shellstock was sold or served, were not recorded on the shellstock tags nor kept for 90 calendar days from the last date sold.
3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)
Sea food department - Uncovered boxes of raw fish stored inside walk in freezer. COS, fish was covered properly.
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 ready to eat Salami and beef chorizo, inside the dairy walk-in cooler. COS, eggs were moved to a correct location. 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 department - raw chicken stored over raw pork inside the walk-in cooler. COS, raw chicken was placed in the proper location. x Print Date: 8/20/2024 Page 2 of 7 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Meat department - Old food residue encrusted on the blades of the meat tenderizer located next to slicer. Meat grinder attachment found with old food residue. COS, all food equipment and parts were washed, rinsed, and sanitized during the inspection.
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 area - Meat cutting boards, knives, band saw, meat tenderizer and meat grinder were not washed, rinsed and sanitized after more than 4 hours of use. COS, all food equipment and utensils were washed, rinsed, and sanitized x
4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP
Food Service - Coffee espresso machine, utensils and serving metal coffee jars not sanitized before use after been cleaned. COS, all food equipment and utensils were washed, rinsed, and sanitized during the inspection at the produce ware wash sink. x
4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Seafood department - black mold-like grime and calcification are encrusted in the interior housing and ice-making portion of the ice machine. COS, the equipment was washed, rinsed, sanitized, and verified during inspection.
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
Food service- When probe with an accurate thermometer found a container with shredded pork cooked from the day before measuring out of temperature (43-45*F) inside the reach in cooler next to the coffee espresso machine; after more than 6 hours of cooling. COS, see supplement, a stop sale and release order was issued. Cooked pork was voluntarily discarded by management. x
3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail area - multiple packages of cut melons cut and packaged this morning were found at 43-45*F and placed directly at customer reach in the retail produce display cold unit prior to the products achieving an internal temperature of 41*F or less. COS, all food items were removed from retail and placed under proper refrigeration until they achieved 41*F. 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
Food service area - Multiple food items measured out of temperature at the hot holding cabinet: Pork sandwich 108*F, cheese tequenos 107*F-111*F, pan de bono 106*F, chicken empanadas 107*F. COS, All food items were voluntarily discarded during inspection. Stop sale and release issued, see supplements. 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 area l- No consumer advisory, reminder and disclosure of foods cooked to order (eggs) posted in the establishment at the point of sale.
7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP
Seafood department - pesticide spray for house hold use only, found above the ice machine bin. COS, employee discarded as per manager directions. x
7-202.12(A) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A) (2)-(3) and (B) PP
Seafood department - pesticide spray for house hold use only, found above the ice machine bin. COS, employee discarded as per manager directions. 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. 2-401.11Repeat
Food Service, produce and meat department - food employees personal drinks and water bottles stored on preparation tables along with wholesome foods, throughout the establishment. COS, all employees personal drinks were voluntary discarded by management.
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
Seafood department and produce area - No hand wash soap provided at hand sink next to ware wash sink. Meat department - No hand soap provided at hand sink next to the walk in freezer. COS, soap was provided at all hand sinks during inspection.
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 area - multiple items stored inside hand wash sink. Produce area - utensils stored inside hand wash sink. Seafood area - wet wiping cloth stored inside hand wash sink. COS, all items were removed from hand sinks.
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 available in the establishment that cooks raw eggs, meat/poultry from raw.

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Sea food area - Multiple raw fish species stored in reduced oxygen packaging found thawing in the seafood display unit without removing or opening this packaging prior to thawing under refrigeration. Cos, product were voluntary discarded by management. Stop Sale and Release Issued see supplement.
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)
Seafood department- observed fish thawing, submerged in standing water. COS- fish was removed and appropriate thawing methods were applied.
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
Meat and produce department areas - multiple live flies flying throughout the preparation and packaging area.
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
Outside area - Multiple pallets of water bottles packages found stored outside next to the entrance door. COS, Water was moved inside establishment during the inspection x
2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11
Meat, produce, seafood, and food service areas - food employees were wearing bracelets or wrist watches while engaged in food preparation. COS, all employees removed personal items from their hands.
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)
Food service, Meat department area - wet in use wiping cloths stored on food preparation tables, not held in sanitizer solution between use.
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)
Seafood department - the ice scoop was found placed on top of the unclean surface of the ice machine. COS, the scoop was washed, rinsed, and sanitized during the inspection.
4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)
Meat department - Foam meat trays stored on a shelving unit next to the walk-in cooler are not kept in the original protective package.
4-301.12(A)-(C) Sink with at least 3 compartments, that are large enough to accommodate immersion of the largest equipment or utensil, not provided for manually washing, rinsing, and sanitizing equipment and utensils; or a warewashing machine or alternative equipment as specified in the Food Code not used for washing, rinsing, and sanitizing equipment or utensils that are too large for the warewashing sink. 4-301.12(A)-(C) Pf
Meat department area - ware wash sink with only two basins was found, but there was insufficient space for washing, rinsing, and sanitizing equipment and utensils. All equipment and utensils must be properly washed, rinsed, and sanitized in the three-compartment sink in the seafood department or until a new three-compartment sink is installed for proper dishwashing.
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
Processing area, meat department and food service - no sanitizer test strips are available at the food establishment to accurately measure the concentration of the sanitizing solution being used. COS, Sanitizer test strips provided during the inspection.
4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)
Produce and seafood department areas- black mold-like grime encrusted on the interior of the sanitizer and detergent dispensing tubes placed in the ware wash sink compartments.
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Produce and seafood department - no sink stoppers available to wash, rinse, and sanitize equipment and utensils at the ware wash sink. COS, sink stoppers were obtained during the inspection. Meat department - condensing unit located inside packaging room next to walk-in cooler found to be consistently dripping water.
6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18
Seafood department - hand wash sink next to three compartment sink found with old food debris inside basin. COS, area was cleaned during the inspection.
5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113
Outside Grounds - Dumpster with lids kept open during the inspection.
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
Back room area - dirt, dust, and old food residue accumulated on floors beneath storage shelving and throughout floors of walk in coolers and freezers.
6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110
Produce area - food employee personal phones stored on shelf above the packaging wrapping station. Backroom- Food employee personal drink and food items stored with wholesome food items on shelf inside the meat/produce/dairy walk-in cooler door. COS, all personal food items an personal phone removed from areas.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper 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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and 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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.

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

Inspector: MANUEL URIBE, ENVIRONMENTAL SPECIALIST III

Comments: Focused - Offsite Conducted Emergency Assessment in Response to South Florida Flooding.

No violations or enforcement actions recorded for this inspection.

Bravo Supermarket Establishment #: 389516 in Florida City: Stop-Sale & Stop-Use Orders (3)

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 Bravo Supermarket Establishment #: 389516 in Florida City
DateOrder TypeProductBrand/LotReason
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and tempe…
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.

Bravo Supermarket Establishment #: 389516 in Florida City: Frequently Asked Questions

When was Bravo Supermarket Establishment #: 389516 in Florida City last inspected?
Bravo Supermarket Establishment #: 389516 in Florida City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 7, 2025. Inspection type: Focused Inspection.
How many inspections has Bravo Supermarket Establishment #: 389516 in Florida City had?
Bravo Supermarket Establishment #: 389516 in Florida City has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bravo Supermarket Establishment #: 389516 in Florida City find?
Bravo Supermarket Establishment #: 389516 in Florida City was most recently inspected by FDACS on January 7, 2025 (Focused Inspection).
Has Bravo Supermarket Establishment #: 389516 in Florida City had any stop-sale or stop-use orders?
Yes, Bravo Supermarket Establishment #: 389516 in Florida City has 3 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 Supermarket Establishment #: 389516 in Florida City?
The most frequently cited FDACS violations at Bravo Supermarket Establishment #: 389516 in Florida City 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; 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.

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