Vw Redland Chevron in Homestead
1360 W Mowry Dr, Homestead, FL 33030
Vw Redland Chevron in Homestead, FL has 5 FDACS food safety inspections on record with 20 violations.
Last inspected FDACS: September 19, 2025
Vw Redland Chevron in Homestead: 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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issue described regarding Request #5122281 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request# 5099616.
Hand-delivered Administrative Complaint.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 5 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
Kitchen- Condensate water from walk-in freezer unit found leaking directly onto pastries. COS,
Pastries were voluntarily discarded by management during inspection.
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 beans placed to cool overnight measured 44*F in the walk in freezer when
checked with a calibrated probe thermometer, after more than 6 hours of cooling. COS, Cooked beans were
voluntarily discarded by manager during inspection.
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- Raw chicken measured 43-45*F inside walk in cooler. COS, all food items were placed
inside walk in freezer for rapid cooling.
x
Print Date: 4/14/2023
Page 1 of 3
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain view of
the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the
common name of the food or 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; or the information does
not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)
Retail- English ingredients labeling missing for cheese bread and ham croquettes at self-serve hot
holding case unit. COS, products were voluntarily discarded by management and labeling requirements were
discussed with management.
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
Retail- Gallons of water and drinks were found stored directly on the floor inside the walk-in cooler.
o
— Re-Inspection Required· 15 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in
charge. 2-103.11(A)-(N) and (P) PfPf
Person in charge does not ensure active managerial control in the establishment as evidenced
byviolations noted on the inspection report: hand washing; cooling temperatures; hot/cold holding temperatures.
o
Kitchen- Condensate water from walk-in freezer unit found leaking directly onto chicken gizzards.
COS,Chicken gizzards were voluntarily discarded by management during inspection.
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 beans placed to cool overnight inside the walk-in cooler next to restrooms
measured 47* when checked with a calibrated probe thermometer, after more than 6 hours of cooling. COS,
cooked beans were voluntarily discarded by food employee during inspection.
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
Retail- Stuffed meat yuca and bean taquitos inside hot case, measured between 114*F - 118*F,
when checked with a calibrated probe thermometer. COS, food item were voluntarily discarded by management.
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
No employee health policy available in food establishment. Copy of Employee health guidelines
and employee reporting agreement 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
Food Service- Milk placed under hot holding unit measured 109*F, when checked with a calibrated
probe thermometer. COS, milk was voluntary discarded during inspection.
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
Food Establishment does not have written procedures for employees to follow when responding to
an event involving the discharge of vomitus/diarrhea.
o
Print Date: 3/31/2023
Page 2 of 4
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
No employee health policy available in food establishment. Copy of Employee health guidelines
and employee reporting agreement provided.
o
Print Date: 3/31/2023
Page 1 of 4
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: Food Service- Food employees did not wash hands between entering and exiting and picking up
trash from the floor, prior to donning gloves and proceeded to handle food and clean equipment. COS, after
proper hand washing procedures were discussed with management, employee washed his hands and donned
on new gloves during inspection.
x
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
Kitchen- Cooked beans stored in deep covered container inside the reach-in cooler unit did not
achieve 41*F within 6 hours of cooling. COS, food item was voluntarily discarded by management due to
anotherviolation (cooling temperatures).
x
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with
the common name of the food. 3-302.12
Food Service- Unlabeled container of sugar found stored next to coffee machine.
o
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain view of
the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the
common name of the food or 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; or the information does
not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)
Retail- No ingredient labeling found posted at self-serve hot holding case unit filled with meat
stuffed yuca and bean taquitos. COS, products were voluntarily discarded by management and labeling
requirementswere discussed with management.
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
Kitchen- Boxes of chicken were found stored directly on the floor inside the walk-in cooler. COS,
all chicken were moved to proper location during inspection.
x
3-304.14(B)(1)
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)
Food Service- Blue wet wiping cloths placed on preparation table next to sandwich press grill were
not held in sanitizer between uses.
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
Kitchen- Direct connection exits between the sewage system and the drain line of the ware wash
sink.
o
54
Adequate lighting not provided in a handwashing area, food processing or storage area,
warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Kitchen- No lightning not provided inside the walk-in freezer.
o
Vw Redland Chevron in Homestead: Frequently Asked Questions
- When was Vw Redland Chevron in Homestead last inspected?
- Vw Redland Chevron in Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 19, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Redland Chevron in Homestead had?
- Vw Redland Chevron in Homestead has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Redland Chevron in Homestead find?
- Vw Redland Chevron in Homestead was most recently inspected by FDACS on September 19, 2025 (Focused Inspection).
- Has Vw Redland Chevron in Homestead had any stop-sale or stop-use orders?
- No, Vw Redland Chevron in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Redland Chevron in Homestead?
- The most frequently cited FDACS violations at Vw Redland Chevron in Homestead are: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
- Does Vw Redland Chevron in Homestead have any repeat violations?
- Yes, Vw Redland Chevron in Homestead has had the following violations cited on multiple FDACS inspections: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
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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 Vw Redland Chevron. How we collect and verify this data.