How many inspections has Sammy's Discount Food and Deli in Fort Lauderdale had?

Sammy's Discount Food and Deli in Fort Lauderdale has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sammy's Discount Food and Deli in Fort Lauderdale find?

Sammy's Discount Food and Deli in Fort Lauderdale was most recently inspected by FDACS on August 15, 2024 (Met Sanitation Inspection Requirements).

Has Sammy's Discount Food and Deli in Fort Lauderdale had any stop-sale or stop-use orders?

Yes, Sammy's Discount Food and Deli in Fort Lauderdale has 6 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Sammy's Discount Food and Deli in Fort Lauderdale

Name: Sammy's Discount Food and Deli in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3081 Nw 19th St, Fort Lauderdale, FL 33311

Broward County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Wiles Lyon LLC
FDACS Estab #: 414667

Overview

Sammy's Discount Food and Deli in Fort Lauderdale, FL has 3 FDACS food safety inspections on record with 58 violations and 6 stop-sale or stop-use enforcement actions.

3FDACS Insp.

58Violations

6Stop-Sale Orders

Last inspected FDACS: August 15, 2024

Sammy's Discount Food and Deli in Fort Lauderdale: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Aug 15, 2024 — Met Sanitation Inspection Requirements· 16 violations· 1 stop-sale order· Met Requirements

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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. This Re-inspection was conducted to verify compliance of 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. Stop Use Order issued placed on 07/29/2024 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. Owner advised that they will no longer pack ice for sale at the establishment. Ice test not provided.

Risk-Based Violations

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)

Backroom: Accumulation of black mold-like substances found on the interior ledge of ice machine located inside storage room. Machine currently in use. Broken Stop use cited. Stop use order issued on 7/29/2024 remains in effect. See comments.

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 Processing Area: Containers of in-store-made Ox tail, and BBQ chicken wings made the previous day and kept in the reach-in prep cooler at all times, found with internal temperatures between 48 - 50 degrees F when checked with an accurate probe thermometer. COS: Food item were voluntarily discarded by management. Stop Sale and release order issued. See supplement. Y x Print Date: 8/15/2024 Page 1 of 4 19 P Citation Description: 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 Observation: Food Processing Area: Food items displayed inside the steam table including BBQ chicken wings and Fried Fish were found with internal temperatures between 118 - 1280 degrees F. COS: Food items were properly reheated during the inspection. Y 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

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Y 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

Food Processing Area: Oxtail and BBQ Chicken made the previous day and stored inside reach-in prep cooler not date marked. COS: Food items were discarded due to a cooling violation. Y 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 PfPfRepeat

The establishment does not have a policy in place for proper response to vomit or diarrheal events.

Good Retail Practice Violations

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

Food Processing Area: Numerous flying insects observed around the whole establishment.

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

Backroom: Multiple cases of food and beverages stored directly on floor inside walk-in cooler.

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

Food Processing Area: Food employees do not wear effective hair restraints while working with open food items.

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

Food Processing Area: Reach-in prep cooler located next to the steam table was found with an ambient air temperature of 50 degrees F and unable to maintain TCS (time/temperature control for safety) food items at 41 degrees F or below. COS: Equipment was repaired and verified during the inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Processing Area: Heavy accumulation of soil and debris build-up on shelves displaying condiments next to the stove.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom: Employee restroom door not self closing.

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

Outdoor: Dumpster not covered with lid at time of visit.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outdoor: Observed soil and debris on the floor around the dumpster enclosure.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom: Walk-in cooler found with an ambient air temperature of 50 degrees F and unable to maintain TCS (Time/temperature control for safety) foods at 41 degrees F or below. Stop use order issued on 7/29/2024 remains in effect.

96 Stop Use Order was broken. 500.172(1), F.S.

Ice machine was placed on Stop use on 7/29/2024. Ice machine was found in use with ice. Machine has not been wash, rinse and sanitize at the time of the inspection. Stop use remains in effect.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Valid 2024 food permit not displayed at the time of the inspection.

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 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.

Jul 29, 2024 — Re-Inspection Required· 27 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. The establishment has 30 days to provide satisfactory ice test results. Results can be emailed to [email protected] before the 30 days. If satisfactory test results are not provided within 30 days, a Stop Use order on the ice machine, a Stop Use order on the bags and scoop used to package the ice, and a Stop Sale order on all packaged ice from that machine will be issued. A visit was conducted in response to request #5115951 and the issues related to the complaint were addressed with facility management. Employee Health Guidelines, Reporting agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Food allergy awareness, Cold and Hot holding guidelines, Food temperature and cooking requirements, and Dish washing manual, were provided via Email. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

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) PPRepeat

Backroom: Raw Fish stored above RTE (Ready-to-Eat) fully cooked White rice on a shelf inside the walk-in cooler. COS: Raw meats were properly stored during the inspection. Print Date: 7/29/2024 Page 1 of 5 Repeat COS Y o o Y x 14 Citation Description: 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) Observation: Backroom: Accumulation of black mold-like substances found on the interior ledge of ice machine stored inside storage room. Stop use order issued. See supplement.

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

Food Processing Area: Tongs and spatula in use since 6am not yet washed, rinsed, and sanitized at 11am. COS: Utensils were brought to the three compartment sink for cleaning and were replaced with clean utensils during the inspection. x

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

Food Processing Area: Grease build up inside cavity of ovens and also on flat grills

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

Food Processing Area: Container of sliced Ham found on prep table located next to steam table, found with internal temperatures of 78 degrees F. COS: Food item was voluntarily discarded by management. Stop Sale and release order issued. See supplement. Y x

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

Backroom: Containers of in-store-made Ox tail, Chicken curry, BBQ chicken wings, and White rice made the previous day and kept in the walk-in cooler at all times, found with internal temperatures between 48 - 54 degrees F when checked with an accurate probe thermometer. COS: Food item were voluntarily discarded by management. Stop Sale and release order issued. See supplement. Y 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 Processing Area: Food items displayed inside the steam table including BBQ chicken wings, Salmon patties, Breakfast Potatoes, and Fried Fish were found with internal temperatures between 109 - 130 degrees F. COS: Food items were voluntarily discarded by management during the inspection. x

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email.

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

Backroom: Packages of raw Fish fillets were stored on shelf inside walk-in cooler found with internal temperature of 45 degrees F. COS: Food item was moved to the freezer during the inspection. x

Backroom: RTE food items including Curry chicken, Ox tail, and White rice prepared over 24 hours ago stored inside walk-in cooler not date marked. COS: Food items were discarded due to a cooling violation. x Print Date: 7/29/2024 Page 2 of 5 24 Pf Citation Description: 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 Pf Observation: The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

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

Backroom: Paper towels or other hand-drying device not available at the hand wash sink inside the employee restroom.

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.Repeat

Recent ice lab testing results for packaged ice not available. Establishment has 30 days to provide most recent ice test results. A Supplemental Report was also issued during the visit which includes important information for management.

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Backroom: In-store made Ox tail, Curry chicken, and White rice stored inside walk-in cooler in deep containers with a lid not allowing for the cooling of the food to be accomplished. COS: Proper method of cooling was discussed with management.

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

Food Processing Area: Multiple containers stored on shelf under prep table, not labeled with the common name of food. COS: Containers were labeled with common name food item.

Food Processing Area: Numerous flying insects observed around the whole establishment.

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

Backroom: Multiple cases of food and beverages stored directly on floor inside walk-in cooler.

Food Processing Area: Food employees do not wear effective hair restraints while working with open food items.

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)

Retail Area: Tongs stored in a container with standing water measured at 71 degrees F displayed on top of table of Pickled food items.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom: Heavy accumulation of soil and dust on drink slides displaying beverages inside walk-in cooler. Dust and soil buildup on shelves displaying grocery items.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Processing Area: Heavy accumulation of soil and debris build-up on shelves displaying condiments next to the stove and under prep table.

5-103.12 Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. 5-103.12 Pf

Food Processing Area: No hot water is available at the 3-compartment sink by the kitchen. COS: Hot water was provided and verified during the inspection

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom: Employee restroom door not self closing.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115 Initial if all stated observations have been corrected: __________ o

Outdoor: Dumpster not covered with lid at time of visit.

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

Food Processing Area: Grease and debris on floor under kitchen stove, fryer and ovens. Backroom: Ice build up accumulated on the floor inside the walk-in freezer.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom: Walk-in cooler found with an ambient air temperature of 48 degrees F and unable to maintain TCS (Time/temperature control for safety) foods at 41 degrees F or below. Stop use order issued. See supplement.

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Food Processing Area: Hood vent above the stove top and fryers has a heavy buildup of grease.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Valid 2024 food permit not displayed at the time of the inspection.

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 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 500.04; FS 500.10 Adulterated.* 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 500.04; 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 USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized. 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: 7/29/2024 Page 2 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. 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: 7/29/2024 Page 3 of 4 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. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. x________________________________________ Signature of Food Establishment Representative 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 HEARING WAIVER AND WAIVER OF RIGHTS MINHAJ HOQUE I, _____________________________________________________ the person in charge of SAMMY'S DISCOUNT FOOD AND DELI 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. x ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. x (Signature of FDACS Representative) (Signature of Representative) FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST MINHAJ HOQUE, PERSON IN CHARGE Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 7/29/2024 Page 4 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2023 — 1 inspection

May 17, 2023 — Operating Without a Valid Food Permit· 15 violations· Operating Without Permit

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

Comments: 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 has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. 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.

Risk-Based Violations

Walk- in cooler-Raw shell eggs stored on shelf with onsite cooked food without separation. COSFood employee rearrange shelf and raw shelf eggs were properly stored during inspection x

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

Backroom area- Observed cooked beans, rice ,curry and brown stew chicken, ribs and pork chops at 43*F-44*F in walk-in cooler when probed at an internal temperature with an accurate thermometer .COS- food employee voluntarily discarded all food items x

Person in charge did not correctly respond to questions about food borne illness and their symptoms o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Backroom - Opened Deli meats (ham and turkey) stored in walk- in cooler not date marked and food employee can not determine when they were opened. COS- Deli meats were voluntarily discarded x Print Date: 5/17/2023 Page 1 of 4 24 Pf Citation Description: 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 Pf Observation: No written procedures for clean up of vomiting and diarrheal events available or provided o

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Kitchen area- Bottle with medicine stored with food and single use items on prep table with plexi glass. COS- pills were voluntarily discarded x

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)

Kitchen area- Raw chicken thawing in standing water in prep sink. COS-Operator placed raw chicken in walk- in cooler 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

Backroom- Raw shell eggs, bottles of drinks, and boxes with raw meats observed on floor in walkin cooler and freezer 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)

Walk-in cooler-Shelves soiled with debris and mold like substance o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Water dripping from hose connected ti ice machine onto floor surface o

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

Backroom- Accumulation of water and debris on floor in walk-in cooler and storage room. A/C vent soiled with mold like substance in retail area 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

Kitchen area- soil cardboard use as floor mat o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Wet mop not hung to dray in back room 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

Light not shielded in walk- in cooler and kitchen area o

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

Aprons stored on shelf with food in kitchen area. COS- Operator removed items and properly stored x

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.

Operating without a valid food permit o Print Date: 5/17/2023 Page 2 of 4

Sammy's Discount Food and Deli in Fort Lauderdale: Stop-Sale & Stop-Use Orders (6)

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 Sammy's Discount Food and Deli in Fort Lauderdale
Date	Order Type	Product	Brand/Lot	Reason
Aug 15, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jul 29, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jul 29, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jul 29, 2024	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.
Jul 29, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized…
Jul 29, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. …

Sammy's Discount Food and Deli in Fort Lauderdale: Frequently Asked Questions

When was Sammy's Discount Food and Deli in Fort Lauderdale last inspected?: Sammy's Discount Food and Deli in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 15, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sammy's Discount Food and Deli in Fort Lauderdale had?: Sammy's Discount Food and Deli in Fort Lauderdale has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sammy's Discount Food and Deli in Fort Lauderdale find?: Sammy's Discount Food and Deli in Fort Lauderdale was most recently inspected by FDACS on August 15, 2024 (Met Sanitation Inspection Requirements).
Has Sammy's Discount Food and Deli in Fort Lauderdale had any stop-sale or stop-use orders?: Yes, Sammy's Discount Food and Deli in Fort Lauderdale has 6 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 Sammy's Discount Food and Deli in Fort Lauderdale?: The most frequently cited FDACS violations at Sammy's Discount Food and Deli in Fort Lauderdale are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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) P; 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) Pf.
Does Sammy's Discount Food and Deli in Fort Lauderdale have any repeat violations?: Yes, Sammy's Discount Food and Deli in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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) P; 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) Pf.