Bravo Supermarket in Kissimmee
3081 Michigan Ave, Kissimmee, FL 34744
Bravo Supermarket in Kissimmee has 6 inspections on record dating from June 2022 through December 2025, with 30 total violations documented. The facility experienced significant compliance issues in June 2022, when 14 violations were cited during a sanitation inspection, including raw animal foods stored over ready-to-eat items in the deli cooler, hot-held beef and pizza empanadas measured at 127°F (below the required 135°F minimum), cold-held desserts in reach-in coolers ranging from 43°F to 66°F, unlabeled pasteles and alcapurrias not sourced from an approved supplier, and a sanitizing solution in the deli area that tested below the required 50 ppm chlorine concentration. The inspector issued a 30-day notice requiring installation of a mop sink with running water or face administrative action. Cross-contamination violations reappeared in a February 2025 sanitation inspection, when raw shell eggs were found stored over ready-to-eat lettuce and ham in the deli, and raw chicken was stacked on top of beef knuckles in the meat cooler; both were corrected on site by the manager. That same inspection found deli beef and pizza empanadas at 127°F and required reheating to 165°F, a band saw blade with accumulated food residue near the ware wash sink that was disassembled and cleaned during the visit, and no documentation that employees had been informed of procedures for reporting foodborne illness. A June 2025 preoperational inspection and permit renewal inspection on June 2 each cited 1 violation. The most recent inspection on December 1, 2025 was a focused inspection for sample collection with no violations documented.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: December 1, 2025
Bravo Supermarket in Kissimmee: FDACS Inspection History (6)
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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Preoperational Inspection Requirements· 1 violation· 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.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and
Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida
Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of
payment type in the memo section of the check or money order.
Thank you for submitting your food establishment permit application. To complete the application process, you must meet all
permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit
application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also
accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the
processing of your food permit application.
Risk-Based Violations
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.
The establishment does not have a certified food protection manager. Industry guidance
was provided.
— Operating Without a Valid Food Permit; Focused Inspection· 1 violation· Operating Without Permit
Comments: The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food
safety inspector to determine compliance before obtaining a food permit.
Request #5132289.
Good Retail Practice Violations
99
The food establishment has not met the preoperational inspection requirements.
500.12(2)(a), F.S.Repeat
Establishment does not have a conveniently located handwashing sink for use to process
exposed food.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 14 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.
Trainee present during inspection. All violations verified by primary inspector.
Vomit and diarrhea cleanup guidance handout And Reporting Agreement Provided.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Deli: Containers of raw shell eggs stored over ready to eat chopped lettuce and ham. COS:
Manager moved eggs to bottom shelf.
x
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
Meat Cooler: Raw Chicken was stored on top of a case of beef knuckles. COS: Manager
moved beef to new location.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Seafood: Band saw near the ware wash sink had a build up of old food residue and particles
on the interior band saw blade. COS: band-saw was taken apart to be cleaned and sanitized during visit.
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
Deli: Beef and Pizza empanadas had an internal temperature of 127 degrees F taken with an
accurate and calibrated thermometer. COS: Manager had empanadas reheated to 165 degrees F taken
with an accurate and calibrated thermometer.
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
No documentation is provided for employees to report to the person in charge about food
borne illnesses.
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 did not have any written procedures for clean up of vomit and diarrhea.
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
Backroom: Hand sink was blocked by boxes. COS: Manager moved boxes to new location
Deli area: Hand sink blocked by cutting board. COS: Manager moved cutting board to new location.
Good Retail Practice Violations
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Meat freezer: Boxes of food stored on the floor.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Deli: Pans in kitchen not inverted and utensils stored in pan under hot table not inverted with
handles to touch.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Meat department: Single use foam trays stored above meat processing table not inverted.
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: Box of single use containers stored on the floor.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Seafood Department: Cutting board had heavy score marks. COS: Cutting board was
removed from service.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: Dumpster lids were open.
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
Backroom: Freezer had ice build up on the floor.
— 1 inspection
— Re-Inspection Required· 14 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Failure to provide a mop sink with running water in 30 days may result in Administrative Action.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Deli area- packages of raw bacon and raw sausages are stored above gallon of milk and ready to eat
(RTE) food items in the reach in cooler near the handwash sink. Cos- packages of raw bacon and raw sausages
were moved to the bottom shelf of the reach in cooler during the visit.
x
Print Date: 6/7/2022
Page 1 of 4
13
P
Citation Description: 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) P
Observation: Deli area- metal bowls of raw chicken are stored over metal tray of raw pork in the reach in cooler near
the handwash sink. Cos- metal tray of raw pork was moved above metal bowls of raw chicken in the reach in cooler
during the visit.
x
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not
meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use
instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the
solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration
50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature
75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP
Deli area- red bucket with sanitizer stored underneath the prep table used for sanitizing deli slicers
was tested at a concentration of less than 50 ppm Chlorine. Cos- red bucket with sanitizer was remixed, checked,
and verified during the visit.
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
Deli area- french fries, sausages, and pork chops held for less than 2 hours in the hot holding steam
table were internally probed with an accurate thermometer at temperatures ranging from 100-117 deg f. cos- french
fries, sausages, and pork chops were reheated, temperatures were checked, and verified during the visit.
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
Deli area- packages of bread pudding, tres leches, cheesecake, and guava with cheese pastries in the
reach in dessert cooler and reach in dessert case were internally probed with an accurate thermometer at
temperatures from 43-66 deg f. cos- all food items were voluntarily discarded by management. Retail area- packages
of Alfalfa sprouts in the reach in produce display cooler were internally probed with an accurate thermometer at a
temperature of 51 deg F. cos- packages of Alfalfa sprouts were voluntarily discarded by management. Packages of
salted fish and salted pork fat on the retail display shelves above the reach in display freezers are displayed at room
temperature without refrigeration. Cos- all packages of salted fish and salted pork fat were voluntarily discarded by
management.
x
Print Date: 6/7/2022
Page 2 of 4
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
Kitchen area- no handwash sign is provided at the handwash sink near the warewash sink. Provided
establishment with handwash sign during the visit.
o
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
Kitchen area- handwash sink near the warewash sink is blocked by establishment's equipment. Cosestablishment's equipment was moved allowing access to the handwash sink during the visit.
x
Retail area- packages of assorted flavored pasteles and alcapurrias in the reach in display freezer are
not labeled from an approved source. Cos- packages of assorted pasteles and alcapurrias were removed from retail
sale and placed in the walk in freezer by management.
x
Good Retail Practice Violations
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)
Deli area- green bucket with sanitizer and wiping cloths stored underneath the prep table used to clean
the counters was tested at a concentration of less than 50ppm chlorine. Cos- green bucket with sanitizer and wiping
cloths was remixed, checked, and verified during the visit.
x
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the
food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when
used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for
safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Deli area- plastic spoon used for espresso drinks is stored in a cup with standing water. Cos- cup with
standing water was voluntarily discarded and a clean new cup was used to store the spoon by the food employee.
x
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to allow
access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of
space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is
exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow
cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11
Kitchen area- warewash sink near the handwash sink is not sealed to the wall.Meat area- handwash
sink near the prep table is not sealed to the wall.
o
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can
no longer be effectively cleaned and sanitized. 4-501.12
Deli area- cutting board on the counter near the sandwich press has heavy score marks and is
warped.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce area- no drain plugs are provided for the warewash sink.
o
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or not
conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and
similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste.
5-203.13
No mop sink is provided for the disposal of waste water and other liquids. Establishment has 30 days
to provide a mop sink with running water.
o
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
Backroom area- the floor and bottom of the door frame in the walk in freezer has a heavy buildup of
ice.
o
Bravo Supermarket in Kissimmee: Frequently Asked Questions
- When was Bravo Supermarket in Kissimmee last inspected?
- Bravo Supermarket in Kissimmee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 1, 2025. Inspection type: Focused Inspection.
- How many inspections has Bravo Supermarket in Kissimmee had?
- Bravo Supermarket in Kissimmee has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Bravo Supermarket in Kissimmee find?
- Bravo Supermarket in Kissimmee was most recently inspected by FDACS on December 1, 2025 (Focused Inspection).
- Has Bravo Supermarket in Kissimmee had any stop-sale or stop-use orders?
- No, Bravo Supermarket in Kissimmee has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Bravo Supermarket in Kissimmee?
- The most frequently cited FDACS violations at Bravo Supermarket in Kissimmee are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) 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 Bravo Supermarket. How we collect and verify this data.