How many inspections has Miri Distributor & Supermarket in Hialeah had?

Miri Distributor & Supermarket in Hialeah has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Miri Distributor & Supermarket in Hialeah find?

Miri Distributor & Supermarket in Hialeah was most recently inspected by FDACS on October 2, 2025 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has Miri Distributor & Supermarket in Hialeah had any stop-sale or stop-use orders?

Yes, Miri Distributor & Supermarket in Hialeah has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Miri Distributor & Supermarket in Hialeah

Name: Miri Distributor & Supermarket in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 2, 2025

1574 W 39th Pl, Hialeah, FL 33012

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: Miri Distributor & Supermarket INC.

Overview

Miri Distributor & Supermarket in Hialeah was issued multiple stop-sale and stop-use orders on October 2, 2025 following an FDACS inspection that documented 21 violations. Three stop-sale orders required the immediate removal and voluntary destruction of adulterated products due to temperature control failures and handwashing sink inadequacies under Florida Food Law. Eleven stop-use orders were issued for all open food processing and dispensing equipment, food contact surfaces, and three coolers—the walk-in cooler, open-air dairy cooler, and open-air meat cooler—until corrections are made and verified by a food safety inspector.

The inspection documented multiple priority violations including raw chicken stored above fish and ham croquettes in the retail meat reach-in cooler and above raw beef and pork in the walk-in cooler; raw unpackaged fish displayed for consumer self-service; chicken breast and pork chops held in an open-air cooler at 47–50°F, exceeding the 41°F maximum for time/temperature control foods; first aid supplies stored directly above single-use meat trays; and cleaning solution stored on a produce reach-in cooler directly above ready-to-eat fruits and vegetables. Management voluntarily destroyed temperature-abused products during the inspection and corrected several violations on site, including proper separation of raw animal foods and removal of raw fish from self-service display. The facility must request a food safety inspector visit to obtain written release of equipment and resolve outstanding violations to resume normal operations.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

21Violations

14Stop-Sale Orders

Last inspected FDACS: October 2, 2025

Miri Distributor & Supermarket in Hialeah: FDACS Inspection History (1)

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 — 1 inspection

Oct 2, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 21 violations· 14 stop-sale orders· Re-Inspection Required

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 #5139577 Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events was provided via Email. Stop Use Orders issued for "All open food processing/dispensing/packaging" , "All food equipments and utensils", "Walk-in cooler", "Open-air Dairy cooler", and for "Open-air Meat 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. Trainee present during inspection. All violations verified by primary inspector. In order to release the Stop Use Orders on “All Open Food Processing/Dispensing/Packing”, and “All Food Equipment and Kitchen Utensils”, a.) a three compartment sink must be installed, b.) a hand wash sink with hot and cold running water must be

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidenced by violations for hand washing, cooling, sanitization, and cold holding. o

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Retail Area: Raw Chicken stored above Fish and Ham Croquettes on a shelf inside the meat reach-in cooler. Backroom Area: Raw chicken stored above Raw beef and raw pork in walk-in cooler shelf. COS: Food items were properly stored during the inspection. x

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Retail Area: Observed container of salted & seasoned raw Fish displayed unpackaged for consumer self-service. COS: Food item was removed from self-service reach. x

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

Food Processing Area: Old food debris encrusted on band saw rubber-rimmed wheel. Old debris and soil build-up behind the blade of deli slicer. Stop Use orders issued. See comments.

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: Packages of raw Chicken breast and Pork chops displayed inside the open-air cooler were found with internal temperatures between 47 - 50 degrees F when checked with an accurate probe thermometer. COS: All food items were voluntarily discarded by management during the visit. Stop sale order and release issued. x

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.

7-208.11(B) First aid supplies for employees' use not stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles. 7-208.11(B) PP

Backroom Area: Employee's First aid box stored on top of unprotected Single-use meat trays displayed on shelves rack. o

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

Retail Area: A spray bottle containing cleaning solution was stored on top of the produce reach-in cooler, directly above ready-to-eat (RTE) fruits and vegetables. COS: Chemical was moved to appropriate location during the inspection. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food Processing Area: Employee did not wash hands after re-entering the processing area before donning gloves to begin work with open food. o

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

Backroom Area: Hand wash sign not available at hand wash sink inside employee restroom. Sign was provided during the inspection.

Good Retail Practice Violations

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: Visible gap along establishment's roll-up door leading outside.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Food Processing Area: Insect control device directly above Deli slicer located on top of prep table.

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 and Retail Area: Flying insects observed around all areas.

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)

Storage Area: Single-use meat trays not stored in original protective packaging or other means to protect from contamination before use.

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

Retail Area: Rusted shelves displaying grocery items. The dairy reach-in cooler was found in disrepair with an ambient temperature between 50 - 55 degrees F and unable to maintain time/temperature control for safety foods at an internal temperature of 41 degrees F or below. Meat open-air cooler was found in disrepair with an ambient temperature between 52 - 54 degrees F and unable to maintain time/temperature control for safety foods at an internal temperature of 41 degrees F or below. Stop Use orders issued.

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

A three compartment sink not provided for proper cleaning of food contact equipments and utensils. Stop Use order issued. See comments.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail Area: Accumulation of soil and dust on retail shelves, and in reach-in coolers. Dead flies found in the bulk Meat reach-in cooler.

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

Retail Area: Accumulation of black mold like substances on retail wall near produce open-air cooler and around walk-in coolers.

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

Backroom: Walk-in cooler found with ambient air temperature of 51 degrees F and unable to maintain TCS (Time/temperature control for safety) foods at 41 degrees F or below. Stop Use order issued. Retail area: Water damage ceiling tiles, missing ceiling tiles, and missing floor tiles around the whole establishment.

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

Backroom: Personal food items stored with retail food items inside walk-in cooler.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Establishment is operating without a valid 2025 food permit. See comments. o A Supplemental Report was also issued during the visit which includes important information for management.

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: