Vw Tropical Meat & Produce LLC in Kissimmee
Last inspected:
519 E Vine St, Kissimmee, FL 34744VW Tropical Meat & Produce LLC, a vended water establishment in Kissimmee, has experienced significant enforcement activity focused on temperature control and food adulteration. Seven stop-sale orders were issued between March and May 2025, requiring the voluntary destruction of adulterated products including discolored deli meat, moldy produce, and improperly temperature-controlled items. A stop-use order on March 12, 2025 addressed unsanitary equipment conditions. The facility's inspection record shows 7 total inspections dating back to February 2023. A March 12, 2025 inspection documented 27 violations including hot-held foods stored below 135°F (roasted pork measured 99–117°F, baked chicken 111–121°F), cold-held produce maintained above 41°F (sofrito and garlic products at 44–47°F), raw eggs stored at ambient temperature, moldy produce in coolers, and unsanitary knife and peeler storage. A subsequent May 22, 2025 focused inspection found 3 violations: discolored ham and moldy tomatoes in the deli display, raw eggs stored at ambient temperature in the checkout area, and an open mortadella chub past its 7-day date mark. All violations were corrected on site. The most recent inspection on October 30, 2025 documented zero violations.
Summary generated from Florida FDACS public inspection records.
Vw Tropical Meat & Produce LLC in Kissimmee: 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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 3 violations· 2 stop-sale orders· Focused Inspection
Comments: Visit conducted per request #5132594.
Risk-Based Violations
Deli Area: In the deli display case there was an opened chub of Boar's Head Ham that had
brown discolor to it. In the deli case there were tomatoes that have white fuzzy mold-like substance on
them. COS: Discolored ham and tomatoes were voluntarily discarded by manager.
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Retail Area: At the checkout cashier area there were flats of raw eggs displayed at ambient
temperature. COS: Manager stated raw eggs were place there less than 2 hours before inspection.
Manager relocated raw eggs to cooler to rapidly cool and stored at ambient temperature of 41 degrees F.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Deli Area: Deli display case had an open chub of mortadella with the opening date mark as
3/26/25. Making it past the 7-day limit.COS: Mortadella was voluntarily discarded by manager.
x
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.* Approved Source: Food in good condition, safe and unadulterated.
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 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 7 violations· Operating Without Permit
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 remit
payment in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money
order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer
Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the
processing of your food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result
in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food
permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the
Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
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 #5127808.
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
Service Area: Fried sausage and salami had internal temperatures of 121-124 degrees F.
COS: Sausage and Salami were rapidly reheated and verified internally at 165 degrees F or above.
Repeat
COS
Y
x
Repeat
COS
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: Side Exit door has a gap at the bottom allowing entrance for possible insects,
pests or rodents.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Back Area: Exterior of the large ovens have an accumulation of soil residue.
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: Bins used in the produce cooler have an accumulation of black and white
substance on them. Meat Area: Walk-in cooler storage racks have white mold-like spots on them.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Service Area: There is not a ceiling above food preparation that is smooth and easily
cleanable as pipes and wires are exposed.
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
Meat Area: Walk-in freezer has a built up of ice on the flooring and on the cooling unit.
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.
The food establishment is open and operating without a valid food permit. An application for
a food permit has been submitted. Please see comments.
Y
o
— Operating Without a Valid Food Permit; Re-Inspection Required· 27 violations· 5 stop-sale orders· Re-Inspection Required
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.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department
may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit
payment of the appropriate permit fee within 10 days. Electronic online payment by credit card or e-check is available at
https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and
remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Contact the
Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.
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.
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 #5127808.
The Guidance for Written Procedures for the Clean-up of Vomit and Diarrhea, Food Allergy Awareness, Employee Health Guide,
Employee Health and Foodborne Illnesses, Food Employee Reporting Agreement, Food Protection Manager Certificate,
Consumer Advisory, Dishwashing Procedures, Cooling Food, Cooking and Hot Holding Food Handouts were provided in English
and Spanish where available.
A mop sink is to be installed within 30 days or a Re-inspection Required will be issued.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
Back Area: Walk-in cooler had whole tomatoes with white fuzzy substance on them. Retail
Area: Produce reach-in cooler had prepackaged baby carrots with white and green substance on them.
COS: Tomatoes and baby carrots were voluntarily discarded by the manager.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Back Area: Walk-in cooler has various pots and pans not properly covered by using lids that
do not fit and inverted tops of pots and pan lids. COS: All items were properly covered with appropriate
covering.
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a
different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from
working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with
time/temperature control for safety food; before using or storing a food temperature measuring device; or at
any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP
Service Area: Knives and peeler stored on metal strip had dried food residue visible. COS:
Utensils were relocated to the warewashing sink to be washed, rinsed and sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Cleaned band-saw not in-use had visible food debris on the interior parts
and on the saw. COS: Band-saw was dissembled and properly washed, rinsed and sanitized.
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
Service Area: Whole roasted pork in the steam table had an internal temperature of 99-117
degrees F. COS: Pork was voluntarily discarded by manager. Baked chicken in steam table had internal
temperatures of 111-121 degrees F. COS: Baked chicken was rapidly reheated to an internal temperature
of 165 degrees or above.
x
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
The establishment was unable to provide in a verifiable manner that employees are informed
of reporting foodborne illnesses and symptoms. Industry guidance was provided.
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: Produce cooler had various sofrito and garlic products with internal
temperatures between 44-47 degrees F. COS: Sofrito and garlic products were voluntarily discarded by
manager.
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Service Area: Raw eggs were stored in ambient temperature of 72 degrees F. COS: Raw
eggs were relocated to walk-in cooler to rapidly cool.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Service Area: Deli ham was labeled as opening 02/29/25 making it past the 7-day limit on the
inspection day 3/12/25. Back Area: Walk-in cooler had chicken empanadas prepared on-site as made on
03/04/25 making it past the 7-day limit. COS: Ham and empanadas past the 7-day limit were voluntarily
discarded by the manager.
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
Service Area: Establishment is preparing raw eggs cooked to order any style requested by
the customer without a consumer advisory displayed. Industry guidance was provided.
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 person in charge was unable to provide written procedures for the clean-up of vomit and
diarrhea. Industry guidance was provided.
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
Service Area: Employee entered from the retail area and proceeded to put single-use gloves
on. COS: Handwashing was discussed and employee washed hands before donning gloves.
x
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Back Walk-in Cooler: Cooked food is in large pots and pans tightly covered. COS: Proper
cooling methods were discussed and items were relocated to smaller pans and loosely covered until fully
cooled.
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: Side exit door has a gap at the bottom allowing entrance for possible insects,
pests or rodents.
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)
Service Area: Spoons used for coffee beverages are stored in a cup of still water. COS:
Utensils were removed and relocated to the warewashing area to be washed, rinsed, and sanitized.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Service Area: A bowl without a handle is used as a scoop and stored in a container of sugar.
COS: The bowl was removed and relocated to the warewashing area.
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: Reach-in produce cooler is unable to maintain time/temperature control for
safety foods at internal temperature of 41 degrees F or below. Stop-Use Order was issued. Please see
comments.
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
Back Processing Area: Various colored cutting boards have deep chips and scoring, not
allowing them to be properly washed and sanitized properly. COS: Cutting boards were voluntarily
discarded and replaced with new ones.
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: Bins used in the produce cooler have an accumulation of black and white
substance on them. Meat Area: Walk-in cooler storage racks have white mold-like spots on them.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Back Area: Exterior of the large ovens have an accumulation of soil residue.
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
The establishment does not have a mop sink. Please see comments.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Mops are not stored in a drying position when not in-use.
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
Back Area: Walk-in cooler door has a black mold-like substance around and on the handles.
Walls in the processing area and warewashig areas have dried food residue and black substance on them.
Meat Area: Walk-in freezer has a built up of ice on the flooring and on the cooling unit.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Throughout establishment there are several missing or broken ceiling and floor tiles.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Service Area: There is not a ceiling above food preparation that is smooth and easily
cleanable as pipes and wires are exposed.
6-501.11
Premises not free of litter and items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Back Area: There are several pieces of equipment and items that are no longer in use in the
current operations of the establishment.
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.
The food establishment is open and operating without a valid food permit. Please see
comments.
o
A Supplemental Report was also issued during the visit which includes important information for management.
Print Date: 3/13/2025
Page 4 of 6
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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 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 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visited Establishment per request #5092730.
Discussed with person in charge issues described in this request. Establishments water is on and functioning.
No violations or enforcement actions recorded for this inspection.
Vw Tropical Meat & Produce LLC in Kissimmee: 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.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| 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 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Vw Tropical Meat & Produce LLC in Kissimmee: Frequently Asked Questions
- When was Vw Tropical Meat & Produce LLC in Kissimmee last inspected?
- Vw Tropical Meat & Produce LLC in Kissimmee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 30, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Tropical Meat & Produce LLC in Kissimmee had?
- Vw Tropical Meat & Produce LLC in Kissimmee has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Tropical Meat & Produce LLC in Kissimmee find?
- Vw Tropical Meat & Produce LLC in Kissimmee was most recently inspected by FDACS on October 30, 2025 (Focused Inspection).
- Has Vw Tropical Meat & Produce LLC in Kissimmee had any stop-sale or stop-use orders?
- Yes, Vw Tropical Meat & Produce LLC in Kissimmee 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 Vw Tropical Meat & Produce LLC in Kissimmee?
- The most frequently cited FDACS violations at Vw Tropical Meat & Produce LLC in Kissimmee are: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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.
- Does Vw Tropical Meat & Produce LLC in Kissimmee have any repeat violations?
- Yes, Vw Tropical Meat & Produce LLC in Kissimmee has had the following violations cited on multiple FDACS inspections: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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.
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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 Tropical Meat & Produce LLC. How we collect and verify this data.