When was La Central in Fort Pierce last inspected?

La Central in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 1, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has La Central in Fort Pierce had?

La Central in Fort Pierce has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Central in Fort Pierce find?

La Central in Fort Pierce was most recently inspected by FDACS on December 1, 2025 (Met Sanitation Inspection Requirements).

Has La Central in Fort Pierce had any stop-sale or stop-use orders?

Yes, La Central in Fort Pierce has 6 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

La Central in Fort Pierce

Name: La Central in Fort Pierce Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1726 Okeechobee Rd Ste, Fort Pierce, FL 34950

St. Lucie County · Grocery Store < 15,000 sq ft · FDACS
Owner: Orange Ave General Merchandise INC
FDACS Estab #: 258424

Overview

La Central in Fort Pierce, FL has 4 FDACS food safety inspections on record with 48 violations and 6 stop-sale or stop-use enforcement actions.

4FDACS Insp.

48Violations

6Stop-Sale Orders

Last inspected FDACS: December 1, 2025

La Central in Fort Pierce: 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.

2025 — 3 inspections

Dec 1, 2025 — Met Sanitation Inspection Requirements· 14 violations· 3 stop-sale orders· Met Requirements

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

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 previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Installation of a mop sink and hand sink in bakery area verified.

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

Backroom: Raw chorizo and chicken inside reach-in cooler stored over ready to eat items. COS: Raw items moved to proper locations. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Bakery: Accumulation of old food debris on and around blades on dough cutting machine.

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

Kitchen: Pork chops, shrimp, chicken legs and beef with eggs on steam table more than 2 hours found with internal temperatures of 105-124 degrees F when checked with an accurate probe thermometer. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order. Y x Print Date: 12/1/2025 Page 1 of 3 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Kitchen: Queso, mozzarella cheese, sliced tomatoes, shredded lettuce and evaporated milk stored inside small reach-in cooler next to steam table found with internal temperatures of 43-38 degrees F. COS: Items were voluntarily discarded. Stop Sale and Release Order issued, see order. 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

Person in charge was unable to provide written procedures for the proper clean-up of vomit and/or diarrheal events. Industry guidance document previously 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: Hand drying device not available at hand sink. Retail: No soap or drying device available at hand sink next to tortilla machine. Bakery: No soap or drying device available at hand sink. COS: Soap and/or paper towels provided.

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: Metal spoons and rag stored inside basin of hand sink. COS: Items moved.

Good Retail Practice Violations

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)

Retail: Bowl without handle used as scoop stored inside flour stored next to tortilla machine.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail: Soda crates used as shelving next to tortilla machine.

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

Kitchen: Small reach-in cooler next to steam table found with ambient temperature of 46 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. COS: Cooler repaired and temperature verified during visit.

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

Retail: Build-up of black mold-like substance on drink slides inside walk-in cooler.

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

Kitchen: Cold water faucet at hand sink broken.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Kitchen: No trash receptacle provided at hand sink. Bakery: No trash receptacle provided at hand sink.

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

Stained and missing ceiling tiles throughout facility.

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

Backroom: Mop stored inside used mop water inside bucket.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold 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.

Nov 7, 2025 — Re-Inspection Required· 34 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

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. Employee Health Guidelines, Reporting Agreement and Guidance document for Clean up of vomiting and diarreal event 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

A pattern of non-compliance was observed in evidence of violations regarding hand washing, hot & cold holding and sanitization. o

Retail- Raw chorizo stored over ready to eat tortilla inside walk-in cooler. Bakery- Raw shell eggs held over ready to eat gallon milk inside refrigerator. COS- Raw items were moved to correct locations.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen- Employee observed washing dishes and equipment in three compartment sink without sanitizing items. COS- employee sanitized the items upon instructions. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Retail- Dough mixer had buildup of old dough on food contact surfaces located next to tortilla machine.

Kitchen- Pork tenderloin, Pork chop, Chicken held in steam table for more than 2 hours found with internal temperatures of 95-125 degrees F when checked with an accurate probe thermometer. COS- Items were voluntarily discarded in the presence of the inspector. See stop sale order and release. 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

Person in charge was unable to correctly answer questions pertaining to employ health. Employee health guide provided and discussed. o

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 provide employee reporting responsibilities in a verifiable manner. Reporting agreement document provided.

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

Kitchen- cut tomatoes, cut lettuce, cheese, butter and salsa sauce held at temperatures of 53-58 degrees F inside sandwich prep cooler. Backroom- cut lettuce, rice, milk, pork knuckles, Chorizo, Pork, macaroni salad, Tamales, mashed potatoes, butter, beans, cream cheese, Tres Leches held at temperatures of 50-58 degrees F inside reach-in cooler next to bakery area. Retail- Cheese, milk, cream spread held at temperatures of 45-46 degrees F inside reach-in cooler next to walk-in cooler. Retail- Flan, Tres Leches held at temperatures of 51 degrees F. Retail- Brown Beans, Black Beans, Red Beans, Hot Sauce, Salsa, Hot Dogs, Butter, Cheese held at temperatures of 43-55 degrees F inside walk-in cooler. COS- Items were voluntarily discarded in presence of the inspector. See stop sale order and release. x Print Date: 11/7/2025 Page 2 of 6 Y x Y o

Person in charge was unable to provide written protocols for cleanup of vomiting and/or diarrheal events. Industry guidance document provided.

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

Retail- Cleaning supplies, bar soaps, shampoo, deodorant and shaving items displayed over sugar and single use items. COS- Chemicals were moved to proper location during visit. x

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- Employee over the counter medications stored in the same container with the silverware above tortilla hot case. COS- Medication was moved to proper location during visit. 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. 2-401.11

Kitchen- Employee drinking from a water bottle with a screw on top. COS- Employee stopped drinking in that area and put the water bottle away.

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

Bakery- No conveniently located hand wash sink available for employees in the bakery processing area. Stop use order placed for all open food processing in the bakery area. See stop use order.

Retail- Paper towels or hand drying device not available at hand wash sink. COS- Paper towels provided.

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11

Backroom- Frozen foods not maintained frozen inside chest freezer next to kitchen. COSFoods moved to another freezer.

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: Frozen shrimp & beef were thawing on the prep table next to three compartment sink. COS: Items moved to three compartment sink under running water during visit.

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: Bulk bakery items displayed inside bakery display case next to tortilla machine and available for consumer self service were not labeled with common name and ingredients with sub-ingredients. COS: Items were removed from consumer self service during visit.

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: Soybean oil and bag of rice stored directly on floor inside storage area next to kitchen. Retail: Tub of salsa sauce and open cases of 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

Kitchen: Employee not wearing effective beard restraint while working with exposed foods.

Retail: Bowl without handle used as scoop inside the bag of flour stored next to tortilla machine.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Spoons, spatulas and tongs stored on the drain board of three compartment sink were not stored inverted. COS: Items were stored inverted during visit.

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: Single use coffee filters above coffee machine were not stored inverted. COS: Coffee filters were stored inverted during visit. Single use coffee stirrer next to coffee machine were not individually wrapped to protect from contamination.

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)

Backroom: Box of single use cups stored directly on floor next to shelves storing pots and pans.

Kitchen: Sandwich prep cooler next to stem table found with ambient air temperature of 45 degrees F and unable to maintain TCS(Time/temperature control for safety) foods at 41 degrees F or below. Backroom: reach-in cooler next to bakery found with ambient air temperature of 44 degrees F and unable to maintain TCS foods at 41 degrees F or below. Retail: Reach-in cooler next to bakery display case, reach-in cooler displaying milk & cheese and walk-in cooler found with ambient air temperature of 44-51 degrees F and unable to maintain TCS foods at 41 degrees F or below. COS: All coolers were repaired during visit and verified.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail: Soda crates used as shelving next to tortilla machine.

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: Accumulation of black mold like substances on the door track of reach-in cooler. Retail: Build up of black mold like substances on drink slides inside walk-in cooler.

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Food establishment does not have a mop or service sink. Establishment has 30 days to install a mop sink. See comments.

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Bakery: Employee restroom door opens directly into the area where prep table, dough mixer and bakery equipment were located. Establishment has 30 days to correct the violation. See comments. o

Kitchen: Trash can not available at hand wash sink next to three compartment sink. Retail: Trash can not available at hand wash sink next to tortilla machine.

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: Dumpster lid left open.

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

Kitchen- Floors had a buildup of debris and grease. Back room and Tortilla prep area- non fresh rodent droppings on the floors.

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

Backroom: Wet mop head stored inside wringer of mop sink next to reach-in cooler and unable to air-dry.

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

Stained and missing ceiling tiles throughout the facility.

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

Establishment did not have a valid 2025 food permit displayed.

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 cold 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 USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible. Comments: Print Date: 11/7/2025 Page 2 of 3 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 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ 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 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 Hanin Mustafa I, _____________________________________________________ the person in charge of LA CENTRAL 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) SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II HANIN MUSTAFA, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 MIchael Gray, Sanitation and Safety Specialist Print Date: 11/7/2025 Page 3 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Feb 14, 2025 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5126317 The Issues described were address with the person in charge. Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jun 2, 2023 — Focused Inspection· Focused Inspection

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Person in charge: LEYLA MUSTAFA

Comments: Request# 5097829 Final notice handed over to the manager during visit.

No violations or enforcement actions recorded for this inspection.

La Central in Fort Pierce: 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 La Central in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Dec 1, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …
Dec 1, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Dec 1, 2025	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.
Nov 7, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 7, 2025	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.
Nov 7, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …

La Central in Fort Pierce: Frequently Asked Questions

When was La Central in Fort Pierce last inspected?: La Central in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 1, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has La Central in Fort Pierce had?: La Central in Fort Pierce has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Central in Fort Pierce find?: La Central in Fort Pierce was most recently inspected by FDACS on December 1, 2025 (Met Sanitation Inspection Requirements).
Has La Central in Fort Pierce had any stop-sale or stop-use orders?: Yes, La Central in Fort Pierce 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 La Central in Fort Pierce?: The most frequently cited FDACS violations at La Central in Fort Pierce are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
Does La Central in Fort Pierce have any repeat violations?: Yes, La Central in Fort Pierce has had the following violations cited on multiple FDACS inspections: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.