How many inspections has Supermercados El Bodegon Grocery in Greenacres had?

Supermercados El Bodegon Grocery in Greenacres has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Supermercados El Bodegon Grocery in Greenacres find?

Supermercados El Bodegon Grocery in Greenacres was most recently inspected by FDACS on April 7, 2025 (Focused Inspection).

Has Supermercados El Bodegon Grocery in Greenacres had any stop-sale or stop-use orders?

Yes, Supermercados El Bodegon Grocery in Greenacres has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Supermercados El Bodegon Grocery in Greenacres

Name: Supermercados El Bodegon Grocery in Greenacres Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 7, 2025

6356 Forest Hill Blvd, Greenacres, FL 33415

Palm Beach County · Supermarket · FDACS
Owner: El Bodegon Grocery #6 INC
FDACS Estab #: 369364

Overview

Supermercados El Bodegon Grocery in Greenacres has issued four stop-sale orders since December 2024, all for adulterated time/temperature control for safety food due to improper cooling and cold-holding temperatures. Products were voluntarily destroyed by establishment management and witnessed by inspectors in all cases. The facility recorded 5 inspections between October 2022 and April 2025, with 20 violations cited in October 2022 and 21 violations in December 2024, but zero violations in subsequent check-back and focused inspections. The December 2024 inspection documented critical temperature control failures across multiple departments: beans and cooked beef in the walk-in cooler measured 43–50°F, potato and macaroni salads measured 45°F, and cut tomatoes measured 44–45°F. Equipment cleaning violations appeared in both 2022 and 2024 inspections, including deli slicers and meat processing equipment not cleaned every four hours. A significant plumbing deficiency was identified in December 2024 — three-compartment sinks in the produce, meat, deli/seafood, and cold room areas lacked proper drainage — and the establishment was given a 14-day extension to remedy the issue. A January 2025 check-back inspection verified that the plumbing violations had been resolved and all prior citations corrected. The most recent focused inspection on April 7, 2025 resulted in no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

46Violations

4Stop-Sale Orders

Last inspected FDACS: April 7, 2025

Supermercados El Bodegon Grocery in Greenacres: FDACS Inspection History (5)

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 — 2 inspections

Apr 7, 2025 — Focused Inspection· Focused Inspection

Inspector: TERRI RAINEY, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Jan 2, 2025 — Focused Inspection· Focused Inspection

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Comments: 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 by providing indirect plumbing to all three-compartment sinks.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Dec 17, 2024 — Met Sanitation Inspection Requirements - Check Back Needed· 5 violations· 1 stop-sale order· 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. Failure to provide properly plumbed three compartment sinks after this 14 day extension may result in Administrative Action. Time as a Public Health Control requirements and log and Cooling documents provided by email. Trainee present during inspection. All violations verified by primary inspector. This re-iinspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a re-inspection have been resolved and this food establishment has Met Inspection Requirements.

Risk-Based Violations

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

Food Processing: Beans and cooked beef that were prepared the day before on shelf inside walk-in cooler found with internal temperatures of 43--50 degrees F when checked with an accurate probe thermometer. Stop sale and release order issued, see supplement. COS: Manger voluntarily discarded items during visit. Y 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 service: Chorizo in hot holding case next to register found with an internal temperature of 129 degrees F. COS: Chorizo was reheated to 165 degrees F. Y x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Food service: Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food. Time/temperature documents provided by email.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) PfRepeat

Food establishment is using large covered containers for cooling which has resulted in repeat cooling violations.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Food Service: three compartment sink drainage is not installed. Produce: three compartment sink drainage is not installed. Meat department: three compartment sink drainage is not installed in the cold room. Three compartment sink drainage is not installed in the deli/seafood area. Establishment has been given an extension of 14 days to properly install drainage to all three compartment sinks.

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.

Dec 3, 2024 — Re-Inspection Required· 21 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

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. Failure to provide hot water in 30 days may result in Administrative Action. Failure to provide properly plumbed 3 compartment sinks in 14 days may result in Administrative Action. 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 evidenced by violations for hot & cold holding temperatures, and sanitization of equipment. o

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

Deli: Deli slicers on counter not cleaned after 4 hours. COS: Deli slicers were broken down and cleaned properly. Meat Dept: Meat grinder, cutting saws and cutting benches not cleaned and sanitized every 4 hours. COS: equipment was broken down and cleaned and sanitized. Meat service: Ban saws, slicers, and cutting benches not cleaned and sanitized every 4 hours. COS: equipment was cleaned and sanitized.

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

Food Processing: cheese grader (grinder) has old cheese residue from day before. COS cheese grader was properly washed rinsed and sanitized.

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

Food processing: beans, cooked beef, Cooked chicken, boiled eggs out of shell, and sausages found in walk in cooler with internal temperatures of 44-53 degrees F. COS: Stop sale order and release issued. Manager voluntarily discarded items. See supplement. 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: Potato and macaroni deli salads made the day before and stored in the walk in cooler had an internal temperature of 45 degrees F when checked with an accurate probe thermometer. COS: Stop sale order and release issued. Manager voluntarily discarded items. See supplement. x

Food service: Plantains, fries, fried yuka on steam table prepared an hour before had an internal temperatures of 91-125 degrees F. COS: items were reheated to 165 degrees F. x

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 Processing: cut tomatoes that were cut the day before on shelf of walk in cooler had internal temperature of 44-45 degrees F. COS: Stop sale and release order issued. Tomatoes were voluntarily discarded by manager. Food service: Stuffed bread containing cream cheese found in display case next to register with an internal temperature of 68-70 degrees F. COS: stop sale order and release issued. Manager voluntarily discarded bread. See supplement. 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) PP

Food Service: raw shell eggs left at ambient room temperature of 70 degrees F by the bread area. COS raw shell eggs removed to proper refrigeration. Retail: displayed raw shell eggs had an ambient of 46-47 degrees F. COS raw shell eggs moved to proper refrigeration. x Print Date: 12/3/2024 Page 2 of 4 x Y x 21 Pf Citation Description: 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) Pf Observation: Seafood: ready to eat shrimp in the seafood display cased opened over 24 hours prior did not have a date mark. Deli: ready to eat deli meats missing date markings from prior days in the deli case. COS all items were properly displayed.

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

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided.

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 PPRepeat

Food processing: bucket of chlorine sanitizer under prep table had a concentration of over 200ppm. COS: water was added to bucket to allow proper concentration. Meat dept: bucket of chlorine sanitizer used to clean meat equipment had a concentration of over 200ppm. COS: bucket was refilled and proper concentration was added during visit. Y x o Y x Repeat COS

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

Food processing: Employee drinks were on shelf of drying rack next to three compartment sink. COS: drinks were moved during visit.

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

Food service: Employee did not wash hands after changing gloves and tasks. COS: employee was instructed to wash hands and don new gloves. Print Date: 12/3/2024 Page 1 of 4 Y x 8 Pf Citation Description: 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 Pf Observation: Bakery: hand sink was blocked by cart of dough by the 3 compartment sink. COS: Cart was moved during visit. Seafood: Bucket of sanitizer was stored in hand sink by three compartment sink. COS: bucket was moved during visit. Meat dept: bottle of cleaner was stored in hand sink in the cutting room. COS: bottle was moved during visit.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Food processing: Hand wash sink next to orange juice machine not supplied with hot water. Establishment has 30 days to correct the hot water.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Food processing: sausages, deli salads, and cut lettuce and tomatoes left to cool overnight in large covered containers.

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)

Seafood: observed raw fish thawing in standing water. COS fish moved to running water.

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Seafood: observed thawed reduced oxygen packaged (ROP) fish still in sealed packages. COS fish removed from ROP packages.

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

Meat Dept: cutting boards scored.

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 sanitizer test kits available for quat sanitizer which the establishment is utilizing. COS test kits obtained.

5-402.13 Sewage not conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. 5-402.13 P

Food processing: sewage is backing up in the floor drain at the three compartment sink when it is emptied. Meat Department: sewage is backing up in the floor drain at the three compartment sink in the cold room when it is emptied. COS all drains were properly repaired prior to end of visit. x

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 lids left open.

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

Food Processing: walk-in cooler has an ambient temperature of 47 degrees and is unable to maintain temperature controlled foods under 41 degrees F. COS walk-in cooler was repaired prior to end of visit.

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 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.

2022 — 1 inspection

Oct 7, 2022 — Met Inspection Requirements· 20 violations· Met Requirements

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Person in charge: MATEO HERNANDEZ

Comments: Request# 5084850 Employee Health Guidelines and reporting agreement provided. Joint inspection with DOH.

Risk-Based Violations

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

Backroom- Dented cans observed at storage racks next to walk-in bakery cooler. COS- All dented cans removed from storage shelf during visit. Retail area- Rotten tomatoes observed at produce shelf. COS- All rotten tomatoes were voluntarily discarded by manager. 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

Kitchen- Raw chicken stored over raw beef at walk-in cooler next to mechanical ware washing machine. COS- Raw chicken moved to bottom shelf by manager. x

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

Meat department- Cleaned meat slicer has old food debris build up. COS- Meat slicer moved to ware wash area to wash, rinse, and sanitize. x

2-102.11(C) 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 does not correctly respond to questions that related to foodborne illnesses and symptoms. Employee health guideline and reporting agreement given and reviewed. o

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

Deli area- Various luncheon meat held more then 24 hours does not have a date marking located at air display cooler. COS- Proper date marked. 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

Kitchen- Chemical sanitizer concentration is more then 400 ppm at three compartment sink. COSSanitizer solution remade during visit and verified. x Print Date: 10/7/2022 Page 2 of 5

Food service area- Observed food employee left the food service area and came back to preparing food items without hand washing prior to putting on gloves. o

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

Kitchen- Hand wash sink was blocked by box fan. COS- Box fan removed from hand wash sink by manager. Meat department- Hand wash sink was blocked by trash can. COS- Trash can moved to proper location by manager. x Print Date: 10/7/2022 Page 1 of 5 8 Pf Citation Description: 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 Observation: Food service area- Paper towels not provided at hand wash sink across from hot case unit. COSPaper towels provided by manager. x

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

Kitchen- Observed soap dispenser placed over three compartment sink. o

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Seafood department- No thermometers available at air display coolers. o

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

Meat department- Flies observed throughout the processing area. o

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- Ice cream and vegetable boxes stored directly on floor at walk-in freezer. o

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Bakery area- Bucket of sanitizer solution stored next to luncheon meat located at prep table. COSSanitizer bucket moved to proper location and verified. x

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)

Upstairs storage- Single use trays stored directly on floor. o

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

Kitchen- Three compartment sink not sealed to the wall. o

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

Backroom- Soda crates used as shelving next to walk-in meat cooler. o

Kitchen- Backflow prevention device not installed at mop/service sink. o

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

Unused items such as Ice machine, Hot case unit, Shelving, Ban saw and Ovens stored inside back storage room. o

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- Oil spillage build up on floor next to fryer. o

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

Back storage area - Missing ceiling tiles and damaged drywall observed. o

Supermercados El Bodegon Grocery in Greenacres: Stop-Sale & Stop-Use Orders (4)

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 Supermercados El Bodegon Grocery in Greenacres
Date	Order Type	Product	Brand/Lot	Reason
Dec 17, 2024	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.
Dec 3, 2024	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.
Dec 3, 2024	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.
Dec 3, 2024	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.

Supermercados El Bodegon Grocery in Greenacres: Frequently Asked Questions

When was Supermercados El Bodegon Grocery in Greenacres last inspected?: Supermercados El Bodegon Grocery in Greenacres was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 7, 2025. Inspection type: Focused Inspection.
How many inspections has Supermercados El Bodegon Grocery in Greenacres had?: Supermercados El Bodegon Grocery in Greenacres has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Supermercados El Bodegon Grocery in Greenacres find?: Supermercados El Bodegon Grocery in Greenacres was most recently inspected by FDACS on April 7, 2025 (Focused Inspection).
Has Supermercados El Bodegon Grocery in Greenacres had any stop-sale or stop-use orders?: Yes, Supermercados El Bodegon Grocery in Greenacres has 4 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 Supermercados El Bodegon Grocery in Greenacres?: The most frequently cited FDACS violations at Supermercados El Bodegon Grocery in Greenacres are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) P; 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.
Does Supermercados El Bodegon Grocery in Greenacres have any repeat violations?: Yes, Supermercados El Bodegon Grocery in Greenacres has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) P; 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.