La Placita Ftp in Fort Pierce
1508 Delaware Ave, Fort Pierce, FL 34950
La Placita Ftp in Fort Pierce, FL has 3 FDACS food safety inspections on record with 52 violations and 26 stop-sale or stop-use enforcement actions.
Last inspected FDACS: November 19, 2025
La Placita Ftp in Fort Pierce: 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.
— 2 inspections
— Met Sanitation Inspection Requirements· 9 violations· 4 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Meat department- Pork belly's and pulled pork held in hot case had internal temperatures of
109-135 degrees F. Measured Using An Accurate, Calibrated Thermometer. COS- Items were reheated
and verified.
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
Person in charge was unable to correctly answer questions regarding foodborne illnesses.
Y
o
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
Retail- Milk, various cheeses held in dairy cooler at internal temperatures of 50 degrees F.
measured using an accurate, calibrated thermometer. COS- Items were voluntarily discarded by
management and witnessed by inspector. See stop sale order
Y
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PPRepeat
Retail- Raw shell eggs held in dairy cooler with an ambient temperature of 50 degrees F.
Measured Using An Accurate, Calibrated Thermometer. COS- Eggs were voluntarily discarded by
management and witnessed by inspector. See stop sale order.
Y
x
Repeat
COS
Good Retail Practice Violations
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
Back room- Food items stored directly on the floor in the walk in freezer.
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
Bakery- Employee observed not wearing a beard guard.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Retail- Reach in cooler is unable to maintain time/ temperature controlled foods at an internal
temperature of 41 degrees F. Or Less. Reach in cooler has an ambient temperature of 50 degrees F. COSCooler was repaired during visit.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen- Hand wash sink drain was leaking onto the floor.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Stained and broken ceiling tiles observed throughout the facility.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
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 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.
— Re-Inspection Required· 43 violations· 22 stop-sale orders· Re-Inspection Required
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 and reporting agreement provided.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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.
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 demonstrated as evident by violations for cooling, cold &
hot holding, hand washing, sanitation of equipment, approved source and allergen awareness.
o
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail- Turkey hot dogs in reach-in cooler next to meat display case cold case found with
package open. COS- Item was voluntarily discarded in the presence of the inspector. Stop Sale Order and
Release issued, see order.
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 shell eggs on shelf inside walk-in cooler stored directly over unwashed
produce. Retail- Raw chorizo and raw bacon inside reach-in cooler next to meat display case stored over
ready-to-eat foods. COS: Raw items moved to proper location.
Y
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
Backroom: Raw chicken on shelf inside walk-in cooler stored over raw pork and raw beef.
COS-Chicken was moved to bottom shelf.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat dept- Blade guard on meat slicer on prep table next to hot case had a buildup of dried
meat residue on it. COS- Meat slicer was properly cleaned and sanitized. Food processing: Build-up of old
food debris on plastic component that holds mixing blade inside dough machine. COS: Machine properly
cleaned and sanitized.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat department- Band saw being used at room temperature for more than 4 hours not yet
cleaned and sanitized. COS- Saw was broken down, cleaned, and sanitized.
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
Food processing- Lettuce, tomato, ham, pico de gallo, cooked carrots and peppers and
tomato based hot sauce slice or prepared between 430am-5am inside reach-in cooler next to hot hold unit
found with internal temperatures of 46-60 degrees F at 1030am. Cut lettuce and tomatoes inside reach-in
cooler by three-compartment sink since 430-5am found with internal temperatures of 48-50 degrees F at
1030am. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order.
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- Red and brown beans, and yellow rice prepared day before found inside walk-in
cooler with internal temperatures of 45-73 degrees F when checked with an accurate probe thermometer.
COS- Items were voluntarily discarded and witnessed by inspector. Stop Sale Order and Release issued,
see order. Industry cooling documents provided.
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- Bbq chicken and grilled chicken breasts held on hot table for less than 2
hours had internal temperatures of 105-125 degrees F. Meat dept- Pork belly and pulled pork inside hot
case and held less than 2 hours had internal temperatures of 105-135 degrees F. COS- All items were
reheated to 165 degrees F and verified. Industry hot holding documents provided.
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 respond correctly to employee health questions. Industry
guidance documents provided.
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 show that employees had been informed of the requirement
to report illness to the person in charge. Industry guidance 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
Meat dept: Commercially processed smoked sausage inside display case found with internal
temperature of 45-50 degrees F. Salsa and hot sauce packed in Styrofoam cups inside display case next to
hot case found with temperatures of 53-60 degrees F. Backroom: Commercially processed smoked
sausage on shelf inside walk-in cooler found with internal temperature of 45-50 degrees F. Outside- Sliced
watermelon inside cooler found with internal temperature of 50-58 degrees F. Bakery- Milk and butter inside
reach-in cooler found with internal temperature of 42-48 degrees F. COS: Items were voluntarily discarded.
Stop Sale Order and Release issued, see order.
x
Print Date: 11/7/2025
Page 3 of 7
x
20
P
Citation Description: Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P
Observation: Food processing- Raw shell eggs stored on prep table next to reach-in cooler being held at
ambient temperature of 85 degrees F. Bakery: Raw shell eggs inside reach-in cooler had ambient air
temperature of 48 degrees F. COS: Eggs were voluntarily discarded and witnessed. Stop Sale Order and
Release issued, see order.
x
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
Outside: Milk inside cooler not date marked and date opened was unknown. Bakery- Milk
container inside reach-in cooler not date marked and date opened was unknown. COS: Milk was voluntarily
discarded. Stop Sale Order and Release issued, see order.
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
Consumer advisory not available for undercooked eggs and beef products ordered on
request.
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
Person in charge was unable to provide a written procedures for the proper clean-up of vomit
and/or diarrheal event. Industry guidance document provided.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Retail:- Nail polish remover on a shelf next to bakery entrance stored above drinks. COSChemical was moved to proper location.
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Food processing- Chlorine sanitizer in three-compartment sink had concentration well above
the allowable limit. COS- Sanitizer concentration was adjusted and verified.
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
Meat dept- Employee water bottles with twist open lids on the shelf in processing area. COS:
Water bottle removed from area.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Meat department and Kitchen- Employees observed not washing hands after changing
tasks, handling non-food items, or leaving the work area and returning. COS- Employees washed hands.
Industry guidance document provided.
x
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
Food processing- Hand sink was not provided with soap or hand drying device. COS- Soap
and single use towels were 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
Food processing- Hand sink blocked by a cart and bucket. COS- Items were moved.
5-204.11
Handwashing sink not located to allow convenient use by employees in food
preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet
rooms. 5-204.11 PfPf
Meat dept- No hand washing sink available in the meat processing area. Establishment has
30 days to provide a properly working hand sink in this area.
6-301.13
Sink used for food preparation or utensil washing, or a service sink or curbed
cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or
devices required for a handwashing sink. 6-301.13
Bakery area- Two-compartment sink provided with soap, paper towels, and a hand wash
required sign. COS- Hand washing supplies removed.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail- Capri juice packs inside reach-in cooler across from register and available for
customer self-service not labeled for individual resale. COS: Item removed from self-service.
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)
Establishment using tightly packed covered containers to cool food items. Industry
documents provided.
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)
Food processing- Pork belly's left out at ambient temperature to thaw from frozen. COSdiscussed proper thawing procedures and the Pork Bellys were moved into the walk in cooler. Industry
guidance document was provided.
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: Items inside bulk bakery display and available for customer self-service not labeled
with common name. COS: Items properly labeled.
x
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Store packaged items such as pasta, nuts, produce and lard one retail shelf and
available for customer self-service not labeled with net weight and ingredients (including list of sub
ingredients. COS: Items removed from self-service.
x
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Food processing: bulk storage containers of salt, flour and seasonings not labeled with
common name. Bakery: Cooler filled with sugar not labeled with common name.
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: Observed many small flying insects around produce stored near
three-compartment sink and throughout processing area. Bakery: Observed flies around prep table.
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Meat: At least 5 fly strips hanging above meat prep tables.
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: Cases of meat and cheeses stored 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
Meat: employees working with open food not wearing hair restraints.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Food processing: Large tongs stored on oven handle. COS: Tongs moved to
three-compartment sink. Clean utensils inside bin next to three-compartment sink not stored inverted. COS:
Utensils properly stored.
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
Food processing: Plastic utensils in bin next to flat top grill not cover or displayed to protect
food/lip surfaces.
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- Reach-in cooler next to hot holding unit found with ambient temperature of
45 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. Bakery- Metal
scoop inside cooler holding sugar found with broken handle. Top edges of cooler holding sugar cracked
and chipped. Reach-in cooler found with ambient temperature of 48 degrees F and unable to maintain
temperature controlled foods at 41 degrees F or less. Stop Use Orders issued, see orders.
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: Accumulation of black-mold like substance on and around window of
dough mixer next to three-compartment sink. Excessive build-up of grease and carbon on side walls of
fryers and on wall behind flat top grill. Meat: Accumulation of old food debris on doors to meat display cooler
and hot hold unit.
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)
Food processing: Outside sides and base of cooking equipment observed with build-up of
encrusted carbon.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Food processing: At least one sink stop not available at three-compartment sink. COS: Sink
stop provided.
5-202.14
Backflow or backsiphonage prevention device installed on a water supply system
does not meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation,
maintenance, inspection, and testing for that specific application and type of device. 5-202.14 Pf
Bakery: No backflow device on faucet at mop sink inside closet off bakery area.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Bakery: Mop stored inside wringer and not unable to properly dry.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Observed stained and/or broken ceiling tiles throughout establishment.
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
Food processing: Employee belonging stored on shelves with food.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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.* Approved Source: Food in good condition, safe and unadulterated.
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 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 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 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 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 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 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 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 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 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 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 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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Print Date: 11/7/2025
Page 11 of 12
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, 3, 4, 5, 6, 7, 8, 9, 10 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
Musa Hamideh
I, _____________________________________________________
the person in charge of LA PLACITA FTP hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
LORI JAMES, ENVIRONMENTAL SPECIALIST II
MUSA HAMIDEH, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Michael Gray, Sanitation and Safety Specialist
Print Date: 11/7/2025
Page 12 of 12
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visit conducted for Hurricane Milton follow-up.
No violations or enforcement actions recorded for this inspection.
La Placita Ftp in Fort Pierce: Stop-Sale & Stop-Use Orders (26)
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.
La Placita Ftp in Fort Pierce: Frequently Asked Questions
- When was La Placita Ftp in Fort Pierce last inspected?
- La Placita Ftp in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has La Placita Ftp in Fort Pierce had?
- La Placita Ftp in Fort Pierce has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Placita Ftp in Fort Pierce find?
- La Placita Ftp in Fort Pierce was most recently inspected by FDACS on November 19, 2025 (Met Sanitation Inspection Requirements).
- Has La Placita Ftp in Fort Pierce had any stop-sale or stop-use orders?
- Yes, La Placita Ftp in Fort Pierce has 26 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 Placita Ftp in Fort Pierce?
- The most frequently cited FDACS violations at La Placita Ftp in Fort Pierce 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; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 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) P.
- Does La Placita Ftp in Fort Pierce have any repeat violations?
- Yes, La Placita Ftp in Fort Pierce 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; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 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) P.
Nearby Establishments to La Placita Ftp
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with La Placita Ftp. How we collect and verify this data.