How many inspections has Southport Asia Mart in Fort Lauderdale had?

Southport Asia Mart 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 Southport Asia Mart in Fort Lauderdale find?

Southport Asia Mart in Fort Lauderdale was most recently inspected by FDACS on October 21, 2025 (Met Sanitation Inspection Requirements).

Has Southport Asia Mart in Fort Lauderdale had any stop-sale or stop-use orders?

Yes, Southport Asia Mart in Fort Lauderdale has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Southport Asia Mart in Fort Lauderdale

Name: Southport Asia Mart in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1616 Se 10th Ave, Fort Lauderdale, FL 33316

Broward County · Grocery Store < 15,000 sq ft · FDACS
Owner: Southport Asia Mart INC
FDACS Estab #: 368346

Overview

Southport Asia Mart in Fort Lauderdale, FL has 3 FDACS food safety inspections on record with 16 violations and 5 stop-sale or stop-use enforcement actions.

3FDACS Insp.

16Violations

5Stop-Sale Orders

Last inspected FDACS: October 21, 2025

Southport Asia Mart 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.

2025 — 1 inspection

Oct 21, 2025 — Met Sanitation Inspection Requirements· 16 violations· 5 stop-sale orders· Met Requirements

Inspector: STEVEN MENTOR, 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.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Processing area: Raw shell eggs stored over ready to eat food in cooler next to freezer. COS: Eggs placed in proper location during inspection. Y x Print Date: 10/21/2025 Page 1 of 3 18 P Citation Description: 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 Observation: Processing area: Fried egg plant, white rice, tomato sauce, pork belly, and blood stew cooked previous day at establishment found with an internal temperature ranging from 44 to 50 degrees F. COS: All items voluntarily discarded. Stop Sale and Release issued. See order Y x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food. Guidance document provided

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: no date marking placed on foods cooked prior day. COS-Items were date marked during inspection. Y 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: no reminder or discloser for eggs cooked to order.

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

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.

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

Kitchen: No hand soap or drying device or paper towel at hand washing sink near stove. COS: Items provided 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

kitchen: Hand sink located near stove block with seasoning and equipment being stored in basin of the hand sink. COS: All item removed from basin of hand sink.

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.Repeat

No certified food protection manager.

Good Retail Practice Violations

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)

Processing area: Observed large metal container of ready to eat food covered and stacked not allowing foods to facilitate cooling process.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Establishment did not have a thin probe measuring device.

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

Dining area: Vinegar placed in clear container not labeled with common name. COS: Container labeled during inspection.

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

No sanitizing test kit provided.

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)

Kitchen: Observed grease and carbon build up on pan stored next to stove.

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

Outside: Observed a build up of trash and debris in dumpster enclosure.

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

Establishment have multiple ceiling tiles with water damage, holes and missing ceiling tile.

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

kitchen: Personal belonging stored in areas with open foods.

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: