When was Gonzalez Bakery & Meat in Groveland last inspected?

Gonzalez Bakery & Meat in Groveland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 18, 2025. Inspection type: Failure to Renew Food Permit; Re-Inspection Required.

How many inspections has Gonzalez Bakery & Meat in Groveland had?

Gonzalez Bakery & Meat in Groveland has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Gonzalez Bakery & Meat in Groveland find?

Gonzalez Bakery & Meat in Groveland was most recently inspected by FDACS on December 18, 2025 (Failure to Renew Food Permit; Re-Inspection Required).

Has Gonzalez Bakery & Meat in Groveland had any stop-sale or stop-use orders?

Yes, Gonzalez Bakery & Meat in Groveland has 12 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 Gonzalez Bakery & Meat in Groveland?

The most frequently cited FDACS violations at Gonzalez Bakery & Meat in Groveland are: 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; 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) Pf; 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) Pf.

Does Gonzalez Bakery & Meat in Groveland have any repeat violations?

Yes, Gonzalez Bakery & Meat in Groveland has had the following violations cited on multiple FDACS inspections: 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; 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) Pf; 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) Pf.

Gonzalez Bakery & Meat in Groveland

Name: Gonzalez Bakery & Meat in Groveland Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1210 W Broad St, Groveland, FL 34736

Lake County · Grocery Store < 15,000 sq ft · FDACS
Owner: Cortes Diaz Meat INC
FDACS Estab #: 394436

Overview

Gonzalez Bakery & Meat in Groveland, FL has 5 FDACS food safety inspections on record with 95 violations and 12 stop-sale or stop-use enforcement actions.

5FDACS Insp.

95Violations

12Stop-Sale Orders

Last inspected FDACS: December 18, 2025

Gonzalez Bakery & Meat in Groveland: 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 — 3 inspections

Dec 18, 2025 — Failure to Renew Food Permit; Re-Inspection Required· 16 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: MARIO LOPEZ, 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. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food establishment must develop and implement a pest management control program. 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

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

There was no designated person in charge during this re-inspection. The person in charge arrived towards the end of the visit. Y o

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 with regard to cooling and sanitization in the establishment. Y o

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

Kitchen/Dining Area: Unpackaged fried pork skins were stored in stained/soiled crate. COS: Pork was voluntarily discarded during the inspection. Print Date: 12/18/2025 Page 1 of 4 x 18 P Citation Description: 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 Observation: Kitchen: Large pot of barbacoa cooked the evening prior and left to cool overnight at room temperature in the kitchen, had an internal temperature between 104 and 110 degrees F. COS: Barbacoa was voluntarily discarded during the inspection. 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

Kitchen: Plate of cooked onions and peppers kept on shelf above stove was found with an internal temperature between 113 and 118 degrees F. COS: Onions and peppers were reheated to a minimum internal temperature of 165 degrees F. Y x

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

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

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

An employee could not correctly respond to questions regarding foodborne disease and symptoms. Employee Health Guide handout was provided. 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

Dining Area: Squeeze bottles containing tomato based sauce and cooked green tomatillo sauce, that had been removed from cooler approximately an hour prior had internal temperatures between 57 and 60 degrees F (Red sauce 57 F, green sauce 60 F). COS: Sauces were place in plastic container and relocated to cooler to bring the temperature down to 41 degrees F or below. 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) PP

Kitchen: Ambient temperature around flat of raw shell eggs found on top of reach-in cooler was 75 degrees F when temperature was measured with a calibrated thermometer. COS: Eggs were relocated to walk-in cooler.

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

Kitchen/Dining Area: The establishment's menu does not contain a consumer advisory in the form of a reminder and a disclosure for eggs that are served undercooked. Consumer Advisory Sign was provided.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPfRepeat

The establishment could not provide written procedures for the clean-up of vomit and diarrhea. Guidance for Written Procedure for the Clean-up of Vomiting and Diarrheal Events handout was provided.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.

The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes. Please see comments section of the report. Y o A Supplemental Report was also issued during the visit which includes important information for management.

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

Kitchen: Barbacoa was being cooled in a large pot at room temperature. COS: Barbacoa was voluntarily discarded during the inspection due to being out of temperature. Receiving Area: Tamales were being cooled in a large pot. COS: Tamales were placed in smaller pans and relocated to a walk-in freezer to continue the cooling process. Cooling Food handout was provided. Proper cooling methods were discussed with the food establishment.

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

Receiving Areas: Daylight visible from bottom of receiving door allowing for possible pest intrusion.

6-501.11 Premises not maintained free of roaches and rodents; 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) P

Kitchen: Live roach was observed crawling on floor under cooking equipment. Bakery: Live roaches were observed crawling on wall above storage unit and cooking equipment. Stop-Use Order was issued. Please see comments section of the report.

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)

Dining Area: Coffee stirrers are stored horizontally inside damaged box with no protection from contamination in the coffee station. COS: Coffee stirrers were voluntarily discarded by an employee.

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 and Bakery: Heavy buildup of food debris, dirt and grease was observed on floors beneath preparation tables and cooking equipment. Buildup of old food debris and grease was observed on walls. Receiving Area: Buildup of debris and dirt was observed on floor beneath storage units.

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.* 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; FAC 5K-4 Violation of Florida Food Law.* Proper Use of Utensils: Single-use/single-service articles: properly stored and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector visit for written release. Print Date: 12/18/2025 Page 3 of 4 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 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 Jose Cortes I, _____________________________________________________ the person in charge of GONZALEZ BAKERY & MEAT 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) MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II JOSE CORTES, OWNER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 12/18/2025 Page 4 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Dec 3, 2025 — Failure to Renew Food Permit; Re-Inspection Required· 21 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: ALLISON LAURICELLA, 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. A risk control plan has been offered and accepted by person in charge for Violation #18 - Improper Cooling. Employee Health Guidelines, Cooling Foods handout, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Cooking Hot Holding Food Handout, and reporting agreement provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Check-Back release issued for Stop Use Order for the Bakery Warewashing Sink. The original Stop-Use Order for the Triple Door Cooler on 11/14/2025 remains in effect. 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 product and/or 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 observed with regard to verifying cold temperatures, consumer advisory, and cooling. Y o

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

Walk In Cooler: Plate of raw chicken is stored in crate containing eatable cactus covered with parchment paper on long shelf in walk in cooler. Raw meat is stored on long shelf above open boxes of tomatoes and limes and bags of prepared on site tortillas. Raw meat is stored over box of green onions and bagged prepared on site foods on self under condenser. Box containing raw eat is stored sitting directly on boxes of limes on floor of walk in cooler. COS: All raw meat was relocated for proper separation. Kitchen: Raw turkey bacon stored over bag of prepared on site tortillas in small clam shell cooler near handwashing sink. COS: Turkey bacon was relocated for proper separation. Y 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

Kitchen: Cooked chilies that were cooked the previous evening had an internal temperature of 74 degrees F at 1:00PM in pot on stool behind kitchen counter. COS: Chilies were voluntarily discarded. See Stop Sale Order and Release. Walk In Cooler: Chicken that was cooked the previous evening had an internal temperature of 46 degrees F at 1:10PM inside large covered pot on floor of walk in cooler. COS: Chicken was voluntarily discarded. See Stop Sale Order and Release. Y x

Kitchen: Spaghetti with green sauce that was stored in a large covered pot on small stove with burner turned off had an internal temperature of 110 degrees F at 1:00PM. COS: Spaghetti was reheated to 165 degrees F and hot held properly. Y x

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided and reviewed.

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided and reviewed. 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

Dining Area: Squeeze bottles containing red salsa and green salsa that had been removed from cooler two hours prior had internal temperatures of 60 - 62 degrees F on dining table at 2:00PM. COS: Squeeze bottles were relocated to be rapidly cooled. Kitchen: Plastic single use cups of green salsa and red salsa had an internal temperature of 44 - 45 degrees F and bag of opened shredded cheese had an internal temperature of 45 degrees F in functioning small clam shell cooler at 1:115PM. COS: All out of temperature foods were relocated to be rapidly cooled. Walk In Cooler: Pot containing cooked chilies, bags containing raw pork, and plastic jug containing red salsa all had internal temperatures of 42 degrees F inside the walk in cooler. COS: Cooler temperature was turned down and out of temperature foods reached 41 degrees F or below. Back Room: Boxes of raw meat and raw tripe were removed from temperature control at 9:00AM to be stored in back room and were found with an internal temperature of 45 - 50 degrees F at 1:00PM. COS: Tripe and meat were moved to be rapidly cooled. Y x

Menu does not contain a consumer advisory in the form of a reminder and a disclosure for cooked to order eggs.

Manager could not provide written procedures for the clean-up of vomit and diarrhea. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was 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 PPRepeat

Counter: Spray bottle containing disinfectant stored on counter next to open boxes of produce near the front area. COS: Chemical spray bottle was relocated for proper separation. 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

Kitchen: Open employee canned drink stored with clean utensils on shelf opposite the hot holding station. COS: Employee drink was discarded.

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

Bakery: No hot water provided at handwashing sink. COS: Employee was able to provide hot water before the end of inspection.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.

The food establishment failed to timely submit its permit renewal application and/or fee. Y o A Supplemental Report was also issued during the visit which includes important information for management.

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

Walk In Cooler: Cooked on site time/temperature control for safety foods are kept in large cooking pots and are not put in refrigeration or are placed in cooler not capable of proper refrigeration while completing the cooling process.

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)

Walk In Cooler: Large pots and large plastic containers of cooked time/temperature control for safety foods are sealed with lids or plastic wrap while completing the cooling process.

Receiving Area: Daylight visible from bottom of receiving door allowing for possible pest intrusion.

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

Walk In Cooler/Back Room: Buckets and pots of prepared on site foods and raw foods stored directly on the floor.

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)

Dining Area: Coffee stirrers are stored horizontally in opened box with no protection from contamination in coffee maker area.

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

Outside: Hot water runs from outside faucet when hot water is turned on at valve under bakery handwashing sink. COS: Person in charge was able to repair outside faucet before the end of inspection.

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

Walk In Cooler: Cooler fails to maintain time/temperature control for safety foods at or below 41 degrees F. COS: Temperature was adjusted and cooler is maintaining temperature control for safety foods at 41 degrees F or below.

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: There is a build up of grease in hoods above stove. There is a build up of old food debris and grease on walls in kitchen. Back Room: There is a build up of dust and dirt behind equipment and tables. Bakery: There is a build up of dirt and old food debris under prep tables and behind equipment.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.

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 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.

Nov 14, 2025 — Failure to Renew Food Permit; Re-Inspection Required· 31 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: ALLISON LAURICELLA, 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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Stop Use Order issued for Bakery Warewashing Sink and Triple Door Cooler. 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. Employee health guidelines, guidance for written procedures for the clean-up of vomiting and diarrheal events, cooling foods, cooking and hot holding foods handout, dishwashing procedures, consumer advisory sign, and reporting agreement provided. This visit is associated with request #5139521.

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

No person in charge present during whole hours of inspection. Person in charge did arrive during inspection. o

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 with regard to handwashing, verifying hot and cold temperatures, consumer advisory, and cooling. o

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

Walk In Cooler: Visible soft spots containing black mold like substances on three tomatoes on shelf in walk in cooler in back area. COS: Tomatoes were voluntarily discarded. See Stop Sale Order and Release. x

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 entered processing area from working in register area wearing gloves and began working with reheating beans on stove without changing gloves. COS: A discussion was had with management and employee washed hands and donned new gloves. Y x

Walk In Cooler: Container of raw steak stored on shelf above container of potatoes and box of avocados. COS: Raw steak was relocated for proper separation. Kitchen: Package of raw sausage stored on shelf over package of shredded cheese in clam shell condiment cooler. COS: Raw sausage was relocated for proper separation. Retail: Cartons of raw shell eggs stored directly pressed against packaged raw vegetables in dairy cooler near front entrance. COS: Cartons of eggs were relocated to bottom shelf for proper separation. Y x Print Date: 11/14/2025 Page 2 of 6 18 P Citation Description: 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 Observation: Walk In Cooler: Various time/temperature controlled foods that were cooked the previous afternoon had an internal temperature above 41 degrees F inside the walk in cooler at 11:30AM. (Green Salsa 46 degrees F. Red Salsa 45 degrees F. Meat Tamales 47 degrees F. Chicken Soup 46 degrees F. Cooked Tomatoes 65 degrees F.) COS: All out of temperature items were voluntarily discarded. See Stop Sale Order and Release. Kitchen: 2 ounce plastic containers of Red Salsa (46 degrees F) and Green Salsa (47 degrees F) were cooked the previous afternoon and were found in the functioning clam shell produce cooler at 12:00PM. COS: Salsas were voluntarily discarded. See Stop Sale Order and Release. Large pot of cooked tomatoes that were cooked the previous day had an internal temperature of 78 degrees F at 10:30AM on floor near door freezer. COS: Cooked tomatoes were voluntarily discarded. See Stop Sale Order and Release. Chicken stock that had been prepared on site the previous day had an internal temperature of 50 degrees F inside the triple door cooler at 10:45AM. COS: Chicken stock was voluntarily discarded. See Stop Sale Order and Release. x

Kitchen: Cooked peppers were found with an internal temperature of 99 degrees F in plastic bag on shelf above stove at 10:30AM. Per employee, they were removed from the cooler at 9:00AM and stay on the shelf to warm until ordered with meal. COS: A discussion was had regarding proper hot holding parameters and cooked peppers were reheated to 165 degrees F and placed in steam well. x

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided. o Print Date: 11/14/2025 Page 1 of 6 4 Citation Description: 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 Observation: Bakery: Employee drinks stored on plastic bucket holding fruit fillings on bottom shelf of prep table. COS: Employee relocated drinks and a discussion was had regarding employee food and drinks.

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

Walk In Cooler: Buckets of raw menudo were found with an internal temperature of 46-47 degrees F in walk in cooler. COS: Menudo was moved to freezer to rapidly cool. Dining Area: Gallon of milk was found with an internal temperature of 56 degrees F in coffee maker area. Per employee, milk had been removed from cooler 30 minutes prior. COS: Milk was relocated to be rapidly cooled. 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

Kitchen: Gallon of milk in triple door cooler and package of commercially processed uncured ham in clam shell produce cooler that had both been opened more then 24 hours prior do not contain a date marking system. COS: Open dates were added to milk and package of ham. x

Menu does not contain a consumer advisory in the form of a reminder and a disclosure for cooked to order eggs.

Establishment unable to provide written procedures in regards to clean up of vomit or diarrheal event in food establishment. Industry handout provided.

Back Area: Bucket of duct sealant stored on bottom shelf of prep table with food. COS: Duct sealant was relocated. x Print Date: 11/14/2025 Page 3 of 6

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 entering kitchen processing area from retail area and donned gloves to work with cooking foods before washing hands. COS: Employee washed hands before donning gloves to continue task. x

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

Bakery: Unclean dishes and utensils stored in hand sink basin near oven in bakery kitchen: COS: Employee removed items to allow access to the handwashing sink.

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

Restroom: No hand drying device provided in women's employee restroom. COS: Employee provided hand towels. Bakery: No soap provided at handwashing sink near oven in bakery kitchen. COS: Soap was provided by employee.

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

Walk In Cooler/Triple Door Cooler: Large pots or plastic containers of cooked food are moved to non-functioning coolers while completing the cooling process.

Walk In Cooler/Triple Door Cooler: Large pots and large plastic containers of cooked foods are sealed with plastic lids or plastic wrap while completing the cooling process.

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: Packaged on site bagged nuts, dry rice, dry beans, breads, vegetables do not contain labeling information or do not have complete labeling information on the retail sales floor. COS: Proper labeling was applied to packages before the end of inspection. x

Receiving Area: Daylight visible from bottom of receiving door allowing for possible pest intrusion.

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

Walk In Cooler: Buckets of food stored directly on the floor in the walk in cooler.

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)

Bakery: Wet wiping cloth between uses stored on top of plastic bucket.

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

Dining Area: Coffee stirrers are stored horizontally in opened box with no protection from contamination in coffee maker area.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Walk In Cooler: Plastic bags with "thank you" printed in ink were used as lids touching menudo stored in buckets on floor of walk in cooler. COS: Plastic bags were removed from food. x

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

Kitchen/Bakery: No test strips for testing chlorine sanitizer solution in warewashing sinks. COS: Test strips were obtained before the end of inspection.

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

Kitchen: Handwashing sink near stove does not drain resulting in basin filling with water impeding handwashing abilities. COS: Handwashing sink was repaired before the end of inspection.

5-202.13 Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or equipment. 5-202.13 P

Bakery: Water spray nozzle hangs below the flood rim level of the warewashing sink. See Stop Use Order. o

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

Outside: No backflow prevention device provided on threaded faucet with splitter and hose attached on side of building.

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

Back Room: Unused equipment is accumulated in the back room near walk in cooler restricting inspection access.

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

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

Establishment does not have a current food permit displayed. Displayed permit is from 2021.

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.* 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 USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 11/14/2025 Page 2 of 4

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: The case shall not be used for display of temperature controlled food until adjusted or repaired to maintain food at required temperature and a written release is obtained. To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 11/14/2025 Page 3 of 4 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 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 I, _____________________________________________________ the person in charge of GONZALEZ BAKERY & MEAT hereby waive a Jose Cortes 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) ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II JOSE CORTES, PERSON IN CHARGE Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 11/14/2025 Page 4 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2023 — 2 inspections

Feb 15, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

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 and this food establishment has Met Inspection Requirements.

Risk-Based Violations

Walk-in cooler: Raw pork stored over cooked chicken soup. COS: The raw item was placed on the bottom shelf, away from other foods. x

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: Various cases of beans, rice stored on floor. o

Counter: Plastic forks, knives, spoons not displayed with only the handles are touched by the customer or employee. COS: The utensils were displayed in a cup with the handles facing outwards. x

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

The dumpster outside is stored on grassy/sandy area. o Print Date: 2/15/2023 Page 1 of 3

Jan 17, 2023 — Re-Inspection Required· 23 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

Establishment: No person in charge at the establishment during the hours of operations. The person in charge arrived towards the end of the inspection. o

Walk in cooler: Raw beef over cooked pork. COS: The cooked food was moved away from the raw products. x

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

Processing: Observed food employee crack raw shell eggs, then clean equipment without changing gloves. COS: The employee removed the gloves, placed the bowl that was touched in the ware washing area, washed her hands, and placed on new gloves before working with food again. No food was affected. x

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

Processing: Observed employee wash and rinse a bowl, then place it on the counter to begin filling it with breakfast ingredients. COS: The employee was stopped before filling it, and placed in the ware washing area. The three compartment sink was set up, tested, and the bowl was run through the sanitizer process. x

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: Slicer soiled with old food debris. COS: The slicer was washed, rinsed and sanitized. 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

Establishment: The person in charge does not correctly respond to questions regarding food employee's health, and activities as they relate to spreading of illnesses via food. Industry guidance provided. 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

Processing: Cooked pork 46 degrees F, cooked pork skins 46 degrees F, cooked beef soup 43-44 degrees F, probed internally with a calibrated thermometer. The food was located in a white residential style refrigerator near the retail area. COS: The food was voluntarily discarded. The holding unit was turned to a colder setting. 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

Processing: Observed raw shell eggs held at room temperature in processing area. COS: The eggs were placed into proper refrigeration. x Print Date: 1/17/2023 Page 2 of 6 21 Pf Citation Description: 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 Observation: Processing: Cooked fork dated Jan 1, the current date of this inspection is Jan 17. The food is past the seven day period. The food may have been cooked and frozen, the food employee did not know the date. COS: The employee voluntarily discarded the food. x

The establishment does not have a written plan for the clean up of vomit or diarrhea. Industry guidance provided. o Print Date: 1/17/2023 Page 3 of 6

Bakery: Water bottle on shelf above in use prep table. COS: The bottle water was voluntarily discarded. x Print Date: 1/17/2023 Page 1 of 6 6 P Citation Description: 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 P Observation: Processing: Observed food service employee enter the processing area, then touched clean equipment without washing her hands. COS: The employee washed her hands, and the equipment was placed in the ware washing area. No further violations were observed. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Processing: Observed food service employee touch warmed tortilla shells while filling it with toppings, with bare hands. COS: The employee voluntarily discarded the filled tortilla shell, washed her hands and put on gloves. x

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

Bakery: The hot water does not work at the hand wash sink. COS: The hot water was restored. x

Restroom: Employee men's restroom missing paper towels for the hand wash sink. COS: The paper towels were provided upon request. x

Good Retail Practice Violations

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)

Processing: Raw chicken thawing at room temperature, tested internally 65 degrees F, with a calibrated probe thermometer. COS: The chicken was immediately cooked to 165 or higher. x

Retail: Bagged items not labeled: dry rice, dry beans, tortilla shells, packaged coconut, cooked pork skins. COS: The items were removed from customer self service. x

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

Establishment: Foods not stored at least 6 inches from the floor: Rice, beans, oil. o

Dining area: Plastic forks, knives, and spoons not presented with the handle up. o

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

Ice Machine: Observed the ice machine full of ice and standing water. COS: The machine was un clogged, washed, rinsed and sanitized. x

Processing: Tortilla shells in direct contact with white "Thank You" bag. COS: The tortillas were placed in a food grade bag. x

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

Processing: Cutting board on cook line scored. o

4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf

Establishment: The establishment is using chlorine as a sanitizer, and there is no test kit available. COS: The test kit was acquired. x

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside: Dumpster is sitting on soft grassy/sandy area. o

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Establishment: Employee personal belongings (pocket book, phones) on various food storage shelves or with paper goods for the establishment. COS: The personal belongings were segregated. x

Gonzalez Bakery & Meat in Groveland: Stop-Sale & Stop-Use Orders (12)

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 Gonzalez Bakery & Meat in Groveland
Date	Order Type	Product	Brand/Lot	Reason
Dec 18, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Dec 18, 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.
Dec 18, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Proper Use of Utensils: Single-use/single-service articles: properly st…
Dec 18, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…
Dec 18, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…
Dec 3, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.
Dec 3, 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.
Dec 3, 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.
Nov 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Nov 14, 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.
Nov 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices. Comments:…
Nov 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Gonzalez Bakery & Meat in Groveland: Frequently Asked Questions

When was Gonzalez Bakery & Meat in Groveland last inspected?: Gonzalez Bakery & Meat in Groveland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 18, 2025. Inspection type: Failure to Renew Food Permit; Re-Inspection Required.
How many inspections has Gonzalez Bakery & Meat in Groveland had?: Gonzalez Bakery & Meat in Groveland has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Gonzalez Bakery & Meat in Groveland find?: Gonzalez Bakery & Meat in Groveland was most recently inspected by FDACS on December 18, 2025 (Failure to Renew Food Permit; Re-Inspection Required).
Has Gonzalez Bakery & Meat in Groveland had any stop-sale or stop-use orders?: Yes, Gonzalez Bakery & Meat in Groveland has 12 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 Gonzalez Bakery & Meat in Groveland?: The most frequently cited FDACS violations at Gonzalez Bakery & Meat in Groveland are: 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; 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) Pf; 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) Pf.
Does Gonzalez Bakery & Meat in Groveland have any repeat violations?: Yes, Gonzalez Bakery & Meat in Groveland has had the following violations cited on multiple FDACS inspections: 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; 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) Pf; 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) Pf.