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.

Kolos Usa LLC in Hallandale Beach

Name: Kolos Usa LLC in Hallandale Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

250 N Federal Hwy, Hallandale Beach, FL 33009

Broward County · Supermarket · FDACS
FDACS Estab #: 427346

Overview

Kolos Usa LLC in Hallandale Beach, FL has 7 FDACS food safety inspections on record with 44 violations and 7 stop-sale or stop-use enforcement actions.

7FDACS Insp.

44Violations

7Stop-Sale Orders

Last inspected FDACS: April 1, 2026

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.

2026 — 1 inspection

Apr 1, 2026 — Focused Inspection· 2 violations· Focused Inspection

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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

2025 — 6 inspections

Dec 15, 2025 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

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.

Nov 14, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 28 violations· 5 stop-sale orders· Met Requirements

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

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

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

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.

Nov 4, 2025 — Focused Inspection· 3 violations· 2 stop-sale orders· Focused Inspection

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Consultation visit with food establishment management.

Risk-Based Violations

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.

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

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.

Oct 24, 2025 — Focused Inspection· Focused Inspection

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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.

Aug 27, 2025 — Focused Inspection· 2 violations· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

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

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.

Apr 18, 2025 — Met Preoperational Inspection Requirements· 9 violations· Met Requirements

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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

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.

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

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.

FDACS stop-sale and stop-use orders for Kolos Usa LLC in Hallandale Beach
Date	Order Type	Product	Brand/Lot	Reason
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 cold holding temperatures.
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 hot holding temperatures.
Nov 14, 2025	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…
Nov 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc…
Nov 14, 2025	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…
Nov 4, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 4, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

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.