How many inspections has El Supremo Grocery & Meat Market LLC in Green Cove Springs had?

El Supremo Grocery & Meat Market LLC in Green Cove Springs has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of El Supremo Grocery & Meat Market LLC in Green Cove Springs find?

El Supremo Grocery & Meat Market LLC in Green Cove Springs was most recently inspected by FDACS on January 22, 2026 (Met Sanitation Inspection Requirements).

Has El Supremo Grocery & Meat Market LLC in Green Cove Springs had any stop-sale or stop-use orders?

Yes, El Supremo Grocery & Meat Market LLC in Green Cove Springs has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

El Supremo Grocery & Meat Market LLC in Green Cove Springs

Name: El Supremo Grocery & Meat Market LLC in Green Cove Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1305 N Orange Ave 24 & 25, Green Cove Springs, FL 32043

Duval County · Grocery Store < 15,000 sq ft · FDACS
FDACS Estab #: 394317

Overview

El Supremo Grocery & Meat Market LLC in Green Cove Springs, FL has 4 FDACS food safety inspections on record with 26 violations and 5 stop-sale or stop-use enforcement actions.

4FDACS Insp.

26Violations

5Stop-Sale Orders

Last inspected FDACS: January 22, 2026

El Supremo Grocery & Meat Market LLC in Green Cove Springs: 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.

2026 — 2 inspections

Jan 22, 2026 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: GARRY OSTENDORF, ENVIRONMENTAL SPECIALIST I

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

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

Food processing area - Meat band saw not clean, visible food build up from prior day. COS Meat band saw cleaned during visit.

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 area - Bread missing manufacturing information. COS - Bread removed from sale during inspection.

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food processing area - Employee heating food items not wearing hair restraint. COS Employee put on hair restraint during visit.

Jan 6, 2026 — Re-Inspection Required· 21 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: GARRY OSTENDORF, ENVIRONMENTAL SPECIALIST I

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. Routine inspection.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation.

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Back room area - Mold like substance on barbacoa in reach in cooler. Stop sale and release issued, see order. 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

Retail Area - Raw shell eggs displayed over ready to eat products. COS - Raw shell eggs moved during inspection. x

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

Food processing area - Meat Band saw and slicer not clean, visible food build from prior day. Stop Sale and release order issued, see order

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food processing area - Interior Surface of microwave not clean, excessive food build up.

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

Food processing area - Chicharon at room temperature. Stop sale and release issued , see stop sale. x Print Date: 1/6/2026 Page 2 of 4 21 P Citation Description: 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 P Observation: Food processing area and back room area - Multiple food items not date marked, date could not be determined or beyond seven days. Pupusa, tamales, Deli meats, empanatas, queso, salsa and cut cabbage. Stop sale and release issued, see stop sale. o

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 not able to correctly respond to foodborne illness related questions. Y 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 could not provide employee reporting responsibilities in a verifiable manner.

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

Food processing area - First aid kit stored over hand wash sink. o

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 area - Hand wash sink blocked. COS - Items moved during inspection

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food processing area - No paper towels at hand wash sink. COS - Paper towels provided during inspection.

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 area - Bread , desserts, and tortillas missing manufacturing information. COS - Items moved from sale during inspection.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified food protection manager.

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

Retail area - Food product stored on floor.

Food processing area - Employees 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 area - Spoons stored service side up.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

No test strips available. COS - Test strips obtained during inspection.

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

Food processing area - Reach in meat coolers tracks not clean, excessive dirt build up.

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

Food processing area - Hand wash sink drain leaks.

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

Multiple damaged and stained ceiling tiles through out store.

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

Excessive dust build up on ceiling vents.

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: