Kolos Usa LLC in Hallandale Beach
Last inspected:
250 N Federal Hwy, Hallandale Beach, FL 33009Kolos Usa LLC in Hallandale Beach has received multiple enforcement actions focused on time and temperature control failures. Between November 4 and November 14, 2025, the supermarket was issued seven stop-sale and stop-use orders for adulterated products and HACCP plan violations. Three stop-sale orders on November 4 and November 14 required destruction of food items held at improper temperatures—items in cold storage were found between 48°F and 67°F when the required temperature is 41°F or below, and hot-held foods measured between 90°F and 115°F when the minimum required is 135°F. Two additional stop-use orders issued on November 14 removed equipment and products from service due to missing or incomplete HACCP plans and failure to obtain special process approval for reduced oxygen packaging. An inspector-witnessed inspection on November 14 documented 28 violations, including hot-held foods ranging from 90°F to well below safe temperatures, cold-held items at 53°F to 60°F, chemical cleaners stored adjacent to food service items, an employee failing to change soiled gloves before handling food, and gaps in employee health reporting policies. The facility was ordered to install a properly plumbed hand sink in the deli area within 30 days. A focused inspection on April 1, 2026 found a repeat high-priority violation for hot-held foods at improper temperatures and flying insects in the food processing area; the hot-held items were reheated during the visit. The most recent inspection on December 15, 2025 found zero violations and confirmed the deli hand sink had been properly installed.
Summary generated from Florida FDACS public inspection records.
Kolos Usa LLC in Hallandale Beach: FDACS Inspection History (7)
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.
— 1 inspection
— Focused Inspection· 2 violations· Focused Inspection
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 visit was conducted in response to request #5153379 and the issues related to the complaint were addressed with facility
management.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat
Food Service Area: Various food items displayed inside the steamed table including Stuffed
peppers, Cheese pancakes, Buckwheat, Veggie rice, Potato wedges, and Mashed potatoes were found
with internal temperatures between 90 - 115 degrees F when checked with an accurate probe thermometer.
COS: Food items were properly reheated during the visit.
Repeat
COS
Y
x
Repeat
COS
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Food Processing Area: Flying insects observed around food processing areas.
— 6 inspections
— Focused Inspection· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Establishment has added a properly plumbed hand sink in Deli.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements - Check Back Needed· 28 violations· 5 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Employee Health Guidelines, Reporting agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal
Events, Food allergy awareness, CFPM information, Cold and Hot holding guidelines, and Dishwashing manual, were provided
via Email.
If food establishment decides to resume reduced oxygen packaging, a HACCP plan must be submitted and a special process
approval must be obtained prior to engaging in reduced oxygen packaging.
The establishment has 30 days to provide properly plumbed hand wash sink with hot and cold running water near Deli area.
Failure to provide the required documentation in 30 days may result in Administrative Action.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Food Processing Area: Various frozen food items stored in chest freezer uncover. COS:
Food items were covered during the inspection.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Processing Area: Various food items stored in the cabinet under prep table including
3gl sauce pan of Beet soup, 1/2 pan of Stuffed Cabbage, 1/2 pan of Stuffed peppers, 1 pan of Baked
chicken, 1/2 pan of Stuffed potatoes, 1/2 pan of Cheese pancakes, 1 pan of Buckwheat, 1/2 pan of Veggie
rice, 1 pan of Potato wedges, 1/2 pan of Mashed potatoes, 1 pan of Potato pancakes, 1 pan of rice, 2
whole cooked Cabbages, were found with internal temperatures between 52 - 121 degrees F when
checked with an accurate probe thermometer. Retail Area: 1/2 of pan of Gefilte fish stored in steamed
table was found with internal temperature of 90 degrees F. COS: All food items were voluntarily discarded
and verified during inspection. Stop sale order and release issued.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly answer questions related to food-borne illnesses,
symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement
provided via Email.
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 Area: Various food items stored in the cabinet under prep table including
1/2 pan of Potato and beet salad, 1/2 pan of Tomato salad, 1/2 pan of Crab and potato salad, 1/2 pan of
Ham salad were found with internal temperatures between 53 - 60 degrees F. COS: All food items were
voluntarily discarded and verified during inspection. Stop sale order and release issued.
x
Print Date: 11/14/2025
Page 2 of 5
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: Deli Area: Multiple previously opened deli meats for more than 24 hours not date marked.
COS: Deli manager date marked products at time of inspection.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPf
Bakery Area: Consumer advisory reminder and discloser not present for caviar.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Person in charge at time of inspection could not show written employee procedures for
cleanup of a vomit and diarrhea event.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Deli Area: Spray bottles of chemical cleaner on shelf under deli slicer prep table stored with
open single service items. COS: Properly stored at time of inspection.
x
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPf
Deli Area: Spray bottles of chemical cleaner on shelf under deli slicer prep table not labeled
as to contents.
8-201.13(A)
Properly prepared HACCP plan not submitted to the Florida Department of
Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP
plan. 8-201.13(A)
Smoked fish repackaged using ROP (reduced oxygen packaging) without a HACCP plan.
COS: Food item were voluntarily discarded. ROP machine was removed from the establishment by
management during the inspection. Stop Sale Order and Release order issued. Stop Use Order and
release issued for ROP machine.
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
Deli Area: Employee re-entered the processing area did not change soiled gloves and did
not wash hands to begin work with food. COS: Hands were washed upon instruction. COS: Food
employee washed hands and hand-washing procedures were discussed during the visit.
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. 6-301.13Repeat
Ware Washing Area: Hand wash sign posted at three compartment sink basin. COS: Sign
was removed during the inspection.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Food Processing Area: Hand wash sink blocked with boxes. COS: Boxes were removed
from hand sink during the inspection.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Deli Area: There is no hand washing sink located within a reasonable distance of the Deli
area where open food preparation takes place. Establishment has 30 days to make the correction. See
comments.
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it
is offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not
been treated to destroy all viable Salmonellae not labeled to include safe handling instructions.
3-201.11(F) and (G)
Retail Area: Packages of raw meat stored in the self-service open-air meat cooler not
labeled to include safe handling instructions. COS: Safe handling instructions were provided during the
inspection.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail Area: Packages of assorted flavors cheese bars displayed on reach-in Dairy cooler
and packages of various snacks displayed in retail shelves were not labeled with an English language
version. COS: Items were properly labeled during the inspection.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
The establishment does not have a certified food protection manager.
Good Retail Practice Violations
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 Area: Twelve in house packaged pint containers of sour cream no labeled. COS:
Voluntarily labeled by person in charge at time of inspection.
x
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
Retail Area: Customer entrance doors in back of store blocked open throughout inspection.
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
Deli Area: Two buckets of pickled cabbage stored on floor at entrance of deli. COS:
Properly stored at time of inspection.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Deli Area: Employee with bracelet on wrist at time of processing and service.
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)
Backroom Area: Multiple single service to go containers stored on floor in storage room.
4-502.13(A)
Single-service or single-use articles reused. 4-502.13(A)
Processing Area: Single use aluminum pans being reused for hot holding and storage of
cooked foods.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Backroom Area: Drain boards not present at ware wash.
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 Area: Backflow prevention device not present on threaded faucet on wall at back
entrance.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Backroom Area: Ware wash sink directly connected.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Backroom Area: Both unisex restrooms missing covered trash can.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Backroom Area: Both unisex restrooms missing self closer on door.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Deli Area: Employee in home prepared lunches stored with wholesome foods in deli service
case. Processing Area: Employee cell phone on prep table at time of processing COS: Properly stored at
time of inspection.
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 cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
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; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for
processing method.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— Focused Inspection· 3 violations· 2 stop-sale orders· Focused Inspection
Comments: Consultation visit with food establishment management.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Retail Area: Food items displayed inside the hot holding steam table including full pan of
Cheburale, 1/2 pan of Potato Crepe, 1/2 pan of Potato Pancakes, 1/2 pan of Chicken Liver with Onions,
Full Pan Chicken Leg with Thigh, 1/2 Mashed Potato, 1/2 pan Cabbage Stew, 1/2 Pan Tomato and
Cheese, 1/2 Pan Chicken Stew, 1/2 Pan Mushroom Sauce with Gravy, Full Pan Grilled Vegetables, Full
Pan Vegetable Dumplings, Full Pan Yellow Rice, 1/2 Pan Stuffed Peppers, Full Pan of Beef in Pastry
found with probed temperatures between 65*F and 100* F. COS: Food items voluntarily discarded by
person in charge at time of inspection. See Stop Sale and Release Orders
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
Retail Area: Food items displayed inside the cold holding unit including 1/2 pan of
Vinaigrette Salad, 1/2 Pan of Crab Salad, 1/2 Pan of Beet and Potato Salad, Full Pan of Chopped Tomato
and Cucumber Salad. 1/2 Pan of Beef Crepe, 1/2 Pan of Seared Chicken Breast in Oil and Herbs, 1/2 Pan
of Chilled Breaded Chicken Cutlets found With Temperatures probed temperatures between 48*F and 67*
F. COS: Food items voluntarily discarded by person in charge at time of inspection. See Stop Sale and
Release Orders
x
Print Date: 11/4/2025
Page 1 of 2
A Supplemental Report was also issued during the visit which includes important information for management.
Retail Area: Establishment unable to provide invoice for cooked food items displayed inside
the cold holding unit including 1/2 pan of Vinaigrette Salad, 1/2 Pan of Crab Salad, 1/2 Pan of Beet and
Potato Salad, Full Pan of Chopped Tomato and Cucumber Salad. 1/2 Pan of Beef Crepe, 1/2 Pan of
Seared Chicken Breast in Oil and Herbs, 1/2 Pan of Chilled Breaded Chicken Cutlets Food items
displayed inside the hot holding steam table including full pan of Cheburale, 1/2 pan of Potato Crepe, 1/2
pan of Potato Pancakes, 1/2 pan of Chicken Liver with Onions, Full Pan Chicken Leg with Thigh, 1/2
Mashed Potato, 1/2 pan Cabbage Stew, 1/2 Pan Tomato and Cheese, 1/2 Pan Chicken Stew, 1/2 Pan
Mushroom Sauce with Gravy, Full Pan Grilled Vegetables, Full Pan Vegetable Dumplings, Full Pan
Yellow Rice, 1/2 Pan Stuffed Peppers, Full Pan of Beef in Pastry f. COS: Food items voluntarily discarded
by person in charge at time of inspection. See Stop Sale and Release Orders Citation 20 Cold Holding,
Citation 19 Hot Holding.
x
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 cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: A visit was conducted in response to request #5141959 and the issues related to the complaint were addressed with facility
management.
Consultation visit with food establishment management.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 2 violations· Focused Inspection
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 visit was conducted in response to request #5137984 and #5137920
Consultation visit with food establishment management.
Risk-Based Violations
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Cafe Area: Hand wash sign not available at hand wash sink next to espresso machine. Sign
was provided during the visit.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Retail Area: The portable crepe station in the front of the store was not conveniently located
near a handwash sink. COS: The portable crepe station was moved next to the cafe area, providing
convenient access to a handwash sink.
— Met Preoperational Inspection Requirements· 9 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
A visit was conducted in response to request #5129114
Risk-Based Violations
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
Unable to verify that food employees are aware of their responsibility to report diagnosis
and symptoms related to foodborne illnesses. Reporting Agreement provided via Email.
2-201.11(A)
The establishment does not require food employees or conditional employees to
report to the person in charge information about their health and activities as they relate to reportable
symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food.
Food employee or conditional employee does not report necessary additional information such as date of
onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP
No employee health policy implemented at food establishment to report information as
related to symptoms and/or diagnosis of diseases that are transmissible through food. Employee Health
Guide provided via Email.
o
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly answer questions related to food-borne illnesses,
symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement
provided via Email.
o
Print Date: 4/18/2025
Page 1 of 3
8
Citation Description: Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Observation: Bakery Area: Hand wash sign not available at the hand wash sink next to prep counter in
the bakery. Food Processing Area: Hand wash sign not available at the hand wash sink next to
three-compartment sink. Backroom: Hand wash sign not available at the employee restrooms.
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
The establishment does not have a policy in place for proper response to vomit or diarrheal
events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via
Email.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
Certified food protection manager certificate not available at time of the inspection.
Good Retail Practice Violations
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Ware Wash Area: Drain board(s) not installed at the three sink compartment area.
4-301.12(A)-(C)
Sink with at least 3 compartments, that are large enough to accommodate
immersion of the largest equipment or utensil, not provided for manually washing, rinsing, and sanitizing
equipment and utensils; or a warewashing machine or alternative equipment as specified in the Food
Code not used for washing, rinsing, and sanitizing equipment or utensils that are too large for the
warewashing sink. 4-301.12(A)-(C) Pf
Ware Wash Area: The three-compartment sink basins are not sufficiently large to
accommodate the largest equipment/utensils for proper washing, rinsing, and sanitizing.
5-202.11(A)
Plumbing system not designed, constructed, and installed according to law.
5-202.11(A) P
Ware Wash Area: There is a direct connection between the ware wash sink and the
adjacent hand wash sink.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Ware Wash Area: Air gap not available under the three compartment sink.
Kolos Usa LLC in Hallandale Beach: Stop-Sale & Stop-Use Orders (7)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing m… | |
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Kolos Usa LLC in Hallandale Beach: Frequently Asked Questions
- When was Kolos Usa LLC in Hallandale Beach last inspected?
- Kolos Usa LLC in Hallandale Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 1, 2026. Inspection type: Focused Inspection.
- How many inspections has Kolos Usa LLC in Hallandale Beach had?
- Kolos Usa LLC in Hallandale Beach has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Kolos Usa LLC in Hallandale Beach find?
- Kolos Usa LLC in Hallandale Beach was most recently inspected by FDACS on April 1, 2026 (Focused Inspection).
- Has Kolos Usa LLC in Hallandale Beach had any stop-sale or stop-use orders?
- Yes, Kolos Usa LLC in Hallandale Beach has 7 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 Kolos Usa LLC in Hallandale Beach?
- The most frequently cited FDACS violations at Kolos Usa LLC in Hallandale Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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 Pf; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13.
- Does Kolos Usa LLC in Hallandale Beach have any repeat violations?
- Yes, Kolos Usa LLC in Hallandale Beach has had the following violations cited on multiple FDACS inspections: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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 Pf; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Kolos Usa LLC. How we collect and verify this data.