How many inspections has La Placita Grocery in Fort Pierce had?

La Placita Grocery in Fort Pierce has 8 FDACS food safety inspection(s) on record from January 2022 to present.

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

La Placita Grocery in Fort Pierce was most recently inspected by FDACS on March 27, 2026 (Focused Inspection).

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

Yes, La Placita Grocery in Fort Pierce has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

La Placita Grocery in Fort Pierce

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

2911 Okeechobee Rd, Fort Pierce, FL 34947

St. Lucie County · Grocery Store < 15,000 sq ft · FDACS
Owner: R & R Investments Services INC
FDACS Estab #: 191614

Overview

La Placita Grocery in Fort Pierce, FL has 8 FDACS food safety inspections on record with 56 violations and 3 stop-sale or stop-use enforcement actions.

8FDACS Insp.

56Violations

3Stop-Sale Orders

Last inspected FDACS: March 27, 2026

La Placita Grocery in Fort Pierce: FDACS Inspection History (8)

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.

2026 — 2 inspections

Mar 27, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jan 14, 2026 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5148577 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.

2025 — 4 inspections

Aug 27, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Mar 14, 2025 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Microbiological Lab Results for Ice Testing was obtained.

No violations or enforcement actions recorded for this inspection.

Mar 11, 2025 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: JOSE PAVON, 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 check-back inspection 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.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen - multiple containers of cooked beans not stored covered located inside stand up freezer adjacent to sub-station area.

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

Kitchen - baking oven with food debris throughout the interior.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service - cooked jalapeno peppers and plantains with internal temperatures between 120 f - 125 f when probed located inside steam table. Cos - plantains and jalapeno's were re-heated to 165 f during inspection. Y x

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) PfPfRepeat

Kitchen - container of cooked beans not date marked located inside stand up cooler adjacent to sub-station area. Cos - beans were dated marked during inspection. Y x Repeat COS

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen - employees wearing bracelet on wrist while working with exposed foods.

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 - multiple clean pots and pans not stored to self - drain causing wet nesting located on drain rack adjacent to walk in cooler.

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

Produce - metal storage rack with rust build up throughout located inside walk in cooler, prep table with rust build up throughout bottom shelf adjacent to entrance doorway.

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

Kitchen - multiple pots charred burned throughout.

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

Produce - water leaking from pipe under 3 bay sink area.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Tortilla processing room - Multiple non-food articles and food equipment that is no longer being used as per person in charge stored throughout.

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

Retail - stain damaged and missing ceiling tiles throughout the establishment.

Feb 24, 2025 — Re-Inspection Required· 45 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: JOSE PAVON, 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. No current lab test results available for ice packaged onsite, Establishment has 30 days to provide ice testing results. Results can be sent to [email protected] if obtained prior to 30 days, Failure to provide required documentation in 30 days may result in Administrative Action and a stop sale of in-house packaged ice and a stop use on ice Scoop and bags. Employee Health Guidelines and reporting agreement provided. Vomiting and diarrhea guidance document provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

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 as evidence by violations regarding cooling, hot and cold holding temperatures , hand washing and sanitization of food equipment. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen - multiple containers of foods not stored covered located on ready rack inside walk in cooler.

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen - employee using same gloves while conducting multiple task's and touching uniform and then engaging to work with clean food equipment. Cos - employee was instructed by inspector to wash hands and change gloves during inspection. 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

Meat - multiple packages of chicken gizzards stored commingled with packages of pork located on ready rack inside walk in cooler. Packages of Chicken gizzards move to proper storage during inspection. Y x

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

Kitchen - package of raw sausage commingled with package of mozzarella cheese located inside container on ready rack inside walk in cooler. Cos - raw sausage moved to proper storage during inspection. Retail - packages of raw bacon stored above packages of hot dogs located inside meat display case. Y x

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

Meat - food equipment not being sanitized after cleaning. Cos - inspector instructed employee on proper ware-washing procedures during inspection. x

Kitchen - baking oven with food debris throughout the interior.

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

Tortilla processing area - multiple floor mixer's not in use with food debris throughout. Meat Slicer Not In Use With Food Debris throughout blade areas. Cos - all food equipment was cleaned and sanitized during inspection.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen - multiple containers of in house cooked beans ,Tamales and Rice with internal temperatures between 60 f - 67 f cooling from previous day as per person in charge located on ready rack inside walk in cooler. Cos - all food products were voluntarily discarded during inspection. x

Food service - container of cooked fish with internal temperature between 115 f - 120 f located on steam table. Cos - fish was voluntarily discarded during inspection. 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

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food. 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

Food service - multiple containers of in house cut lettuce with internal temperatures between 45 f - 50 f located inside sub-station cooler. Cos - containers of lettuce were voluntarily discarded during inspection. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat - multiple deli meats not date marked located inside display case. Food Service Multiple Gallons Of Milk Not Date Marked Located on Bottom Shelve Inside Sub-station Cooler. Cos - all food products were date marked during inspection. x

Kitchen - container of cooked beans not date marked located on shelve inside walk in cooler. Cos - beans were date marked during inspection. 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 PfPf

Establishment does not have written procedures for vomiting or diarrhea events.

7-208.11(B) First aid supplies for employees' use not stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles. 7-208.11(B) PP

Meat - plastic bottle of hydrogen peroxide stored above hand sink next to 3 bay sink. Cos bottle of peroxide moved to proper storage during inspection. x

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

Kitchen - employee not washing hands after conducting multiple task's and wiping hands on uniform and then engaging to work with exposed foods and clean equipment. Cos - employee was instructed by inspector on proper hand washing techniques. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Tortilla processing area - missing signage for hand sink.

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

Produce - mop bucket stored in front of hand sink. Cos - mop bucket removed during inspection. Tortilla processing area - cup stored inside hand sink basin. Cos - cup Removed during inspection.

Good Retail Practice Violations

211 Packaged ice and vended ice not properly labeled according to regulation. 5K-4.023(9)(d) F.A.C.

Retail - Ice bagged on site and displayed inside reach-in freezer not labeled with source information. COS: bagged Ice was removed from retail sales floor during inspection.

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.

Microbiological testing of ice packaged onsite not available at the time of inspection (see comments). 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)

Kitchen - Establishment Using Big Pots, Thick Food Trays And Covering Food While Cooling Down located inside walk in cooler.

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)

Produce - Multiple In House Bagged Beans Not Labeled From Source Or Ingredient's Located On shelve's . Cos - bagged beans removed from retail sales floor. 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 service - multiple containers of sugar not labeled with common name of foods located on counter next to coffee drink station.

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Retail - dead flies located on shelve inside beverage display cooler.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Kitchen - visible opening at the bottom of back exit door.

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

Tortilla processing area - multiple containers of foods stored directly on the floor adjacent to entrance door way.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Kitchen - multiple in use wet cloth's not held in sanitizer solution throughout.

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)

Kitchen - food tongs stored hanging off oven rail next to grilling area.

Kitchen - multiple pots and pans not stored inverted located above 3 bay sink drain rack , multiple clean food containers not stored to self - drain causing wet nesting located on table adjacent to 3 bay sink.

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)

Meat - multiple single use items stored directly on the floor adjacent to storage areas.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Kitchen - multiple plastic forks and spoons taken out of protective packing and placed in self -serve container located on prep counter.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Kitchen - single use cup being used as scooper inside coffee container located on counter.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Retail - cardboard being used as liner for beverage display case.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Meat - 3 bay sink unsealed from wall.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen - small green cutting board scored and scratched located on prep table.

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

Meat - no sanitizer test kit available. Cos - sanitizer kit was obtained during inspection.

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

Kitchen - multiple pots and pans with charred burned throughout.

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 - grill area with charred burned encrustment throughout.

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

Produce - water leaking from pipe under 3 bay sink area.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Meat - ceiling ac unit pipe draining into 3 bay sink area. Cos - plumber was on location during inspection and corrected the problem.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Multiple non-food articles and food equipment that is no longer being used as per person in charge stored throughout the establishment.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Kitchen - small ladder stored leaning and touching stand up freezer.

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

Produce - wet mop stored in bucket not held to air dry after use.

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

Retail - stain damaged and missing ceiling tiles throughout the establishment.

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 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.

2024 — 1 inspection

Aug 15, 2024 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5117831 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

Dec 13, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

La Placita Grocery in Fort Pierce: Stop-Sale & Stop-Use Orders (3)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for La Placita Grocery in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Feb 24, 2025	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.
Feb 24, 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.
Feb 24, 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.

La Placita Grocery in Fort Pierce: Frequently Asked Questions

When was La Placita Grocery in Fort Pierce last inspected?: La Placita Grocery in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Focused Inspection.
How many inspections has La Placita Grocery in Fort Pierce had?: La Placita Grocery in Fort Pierce has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Placita Grocery in Fort Pierce find?: La Placita Grocery in Fort Pierce was most recently inspected by FDACS on March 27, 2026 (Focused Inspection).
Has La Placita Grocery in Fort Pierce had any stop-sale or stop-use orders?: Yes, La Placita Grocery in Fort Pierce has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at La Placita Grocery in Fort Pierce?: The most frequently cited FDACS violations at La Placita Grocery in Fort Pierce are: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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; 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 La Placita Grocery in Fort Pierce have any repeat violations?: Yes, La Placita Grocery in Fort Pierce has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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; 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.