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.

Vw Tropical Meat & Produce LLC in Kissimmee

Name: Vw Tropical Meat & Produce LLC in Kissimmee Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

519 E Vine St, Kissimmee, FL 34744

Polk County · Vended Water · FDACS
Owner: Ds Services of America INC. D/b/a Primo Water North America
FDACS Estab #: 426831

Overview

Vw Tropical Meat & Produce LLC in Kissimmee, FL has 7 FDACS food safety inspections on record with 37 violations and 7 stop-sale or stop-use enforcement actions.

7FDACS Insp.

37Violations

7Stop-Sale Orders

Last inspected FDACS: October 30, 2025

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.

2025 — 4 inspections

Oct 30, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

May 22, 2025 — Focused Inspection· 3 violations· 2 stop-sale orders· Focused Inspection

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: WILSON NUNEZ

Comments: Visit conducted per request #5132594.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

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: .

Mar 27, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 7 violations· Operating Without Permit

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: WILSON NUNEZ

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

Mar 12, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 27 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: WILSON NUNEZ

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

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

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.

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

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.

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.

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.

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.

2024 — 2 inspections

May 22, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Mar 29, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Feb 24, 2023 — Focused Inspection· Focused Inspection

Inspector: NIKKI VAUGHN, SANITATION AND SAFETY SPECIALIST

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.

FDACS stop-sale and stop-use orders for Vw Tropical Meat & Produce LLC in Kissimmee
Date	Order Type	Product	Brand/Lot	Reason
May 22, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
May 22, 2025	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…
Mar 12, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Mar 12, 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.
Mar 12, 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.
Mar 12, 2025	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…
Mar 12, 2025	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.