Vw Azteca Market in Labelle
Last inspected:
681 W Cowboy Way, Labelle, FL 33935Vw Azteca Market #5 is a vended water operation in Labelle, Florida with 6 inspections on record between June 2022 and April 2026. The facility experienced significant compliance issues in June 2022, when an inspection documented 22 violations including multiple priority-level temperature control failures in deli operations: hot-held items ranging from 107°F to 129°F (minimum required 135°F), cold-held items at 50°F to 54°F (maximum allowed 41°F), and improperly cooled cooked rice. A follow-up inspection on July 6, 2022 found 5 violations including raw sausages stored directly alongside ready-to-eat hot dogs and cooked rice that failed to cool to safe temperature. Since that re-inspection, the facility has passed all 4 subsequent focused inspections between April 2024 and April 2026 with zero violations cited, and inspectors documented that required lab results were provided during routine offsite inspections.
Summary generated from Florida FDACS public inspection records.
Vw Azteca Market in Labelle: 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.
— 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: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 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.
— 2 inspections
— Met Inspection Requirements· 5 violations· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
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
Back area- bag of in store cut raw Mexican sausages stored in meat and produce walk in cooler in
storage container with bags of cut ready to eat hot dogs. COS- person in charge moved the bag of raw sausages
down to be stored with container of raw cut pork in the cooler.
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
Back area- in store cooked rice stored in 2 large plastic bags inside a small plastic bucket together in
the walk in cooler by the deli department that was made yesterday did not cool to 41 degrees F within 6 hours total,
internal temperature taken of the bags of rice was 44 and 46 degrees F. COS- person in charge voluntarily had food
employee discard the 2 bags of cooked rice into the trash. Taqueria area- a covered metal bulk container of chopped
beef cooked yesterday and stored in the new large cooler unit did not cool to 41 degrees F within 6 hours, internal
temperature taken in the warmest section was 51 degrees F. COS- person in charge voluntarily had the food
employee discard the cooked chopped beef into the trash.
x
Print Date: 7/6/2022
Page 1 of 3
Good Retail Practice Violations
6-501.11
The presence of insects, rodents, and other pests not controlled to eliminate their presence on
the premises by eliminating harborage conditions. 6-501.111(D)
Outside area- excess unused or broken equipment stored in the back of the building behind the ice
processing/bagging area.
o
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
Taqueria area- gaps between and under the entry/exit doors.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Back area- no covered waste receptacle provided in the women's restroom.
o
— Re-Inspection Required· 22 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
3-202.15
Food package not in good condition or does not protect the integrity of the contents so that the
food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail area- several severely dented canned condensed milk on the display shelf. COS- person in
charge removed the condensed sweet milk from retail sale and placed in the back area for damages to be credited
and then discarded.
x
Print Date: 6/21/2022
Page 1 of 6
13
P
Citation Description: 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
Observation: Meat area- packages of ready to eat cheese and sausages are stored touching packages of raw beef
and raw pork in the meat display service cooler case. COS- person in charge had food employee move the ready to
eat cheese package and sausage packages to stored on the other end of the cooler unit with other ready to eat food
items away from raw meat products. Retail area- packages of hot dogs and luncheon meats stored with packages of
raw bacon on the cooler display shelf. COS- food employee placed enough space between the raw bacon packages
and ready to eat hot dogs and luncheon meat packages. Taqueria area- metal pans of breaded raw beef slices
stored in cooler above packages of ready to eat tortillas. COS- metal pans of the raw beef slices were moved by food
employee over to the bottom shelf in another cooler below ready to eat food.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Deli area- food employee observed cleaning a large metal cooking pot at the 3 compartment sink that
was not sanitized, no sanitizer solution was set up prior to cleaning the equipment. COS- person in charge had the
food employee empty and clean and compartment then fill it with chlorine sanitizer solution at the proper strength,
cooking pot was sanitized and then placed on rack to air dry.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat area- some dried encrusted meat residue on non food contact surfaces of meat slicer behind the
slicing blade on support braces. COS- food employee cleaned and sanitized the meat slicer again.
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
Deli area- cooked rice did not cool to 70 degrees F within 2 hours, internal temperature taken of rice
was 94 degrees F after rice had been cooling for about 5 hours. COS- person in charge voluntarily had the food
employee discard the cooked rice into the trash.
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- several hot food items in the hot holding units are out of temperature, internal temperatures
taken of yellow rice was 125 degrees F, cooked tripe was 107 degrees F, Mexican chicken stew was 107 degrees F,
various taquitoes had temperatures ranging from 107 to 111 degrees F, whole rotisserie chicken packages in
another hot hold unit had internal temperatures ranging from 127 to 129 degrees F. COS- taquitoes and yellow rice
were voluntarily discarded by food employees, cooked tripe, Mexican chicken stew and rotisserie chicken were
reheated to temperatures above 165 degrees F as checked with the food probe thermometer and then placed back
into service.
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
Taqueria area- one storage cooler is not cold holding time and temperature for safety food items at or
below 41 degrees F, internal temperatures taken of various cooked chopped meats made yesterday had
temperatures ranging from 53 to 54 degrees F and container of chopped lettuce processed yesterday also in the
same cooler had temperature taken of 50 degrees F. COS- person in charge had the food employees discard all the
time and temperature safety food that was being cold held in the cooler.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by
a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date
or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days;
or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Meat area- bulk container of ready to eat luncheon meat opened two days ago and stored in the
service cooler display case was not date marked. COS- food employee dated the opened package of luncheon meat.
Back area- container of pico de gallo, container of cooked shredded chicken, several containers of cooked beans
stored in the walk in cooler near the deli department that were processed yesterday were not date marked. COSperson in charge had food employee date all those containers in the walk in cooler that did not have date stickers on
them.
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
Back area- bag of in store cut up hot dogs stored in the produce and meat walk in cooler had a date
sticker dated 6/10/22 and had been cold held for more than the 7 days allowed. COS- person in charge voluntarily
discarded the bag of cut hot dogs into the trash.
x
Print Date: 6/21/2022
Page 2 of 6
26
P
Print Date: 6/21/2022
Page 3 of 6
Citation Description: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 P
Observation: Retail area- spray bottle of glass cleaner used for cleaning shelves in the grocery area was sitting ion
the shelf with and above food. COS- person in charge moved the glass cleaner to cashier area in a proper storage
place.
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before engaging
in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or
single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling
service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or
drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil
and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after
engaging in other activities that contaminate the hands. 2-301.14 PP
Deli area- food employee observed leaving processing area and then returning and putting on single
use gloves without first washing hands. COS- instructions given to food employee, employee removed and discarded
gloves and washed her hands before donning single use gloves to begin working with exposed food and unwrapped
single use articles.
x
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
taqueria area- no hand washing sign posted in the men's restroom.
o
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
Taqueria area- gaps between and under the entry/exit doors.
o
6-501.11
The presence of insects, rodents, and other pests not controlled to eliminate their presence on
the premises by eliminating harborage conditions. 6-501.111(D)
Outside area- excessive broken old equipment accumulated on the side of the building near the ice
processing area
o
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm
or hand while preparing food. 2-303.11
Deli area- food employees wearing jewelry on wrists.
o
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 and taqueria areas- clean, wet food equipment are not stored in self draining positions that will
allow the equipment to properly air dry on the storage shelves by the ware washing areas.
o
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)
Back area- cases of various single use articles stored on the floor in the back storage area by the deli.
o
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
Taqueria area- A small food storage cooler unit has a damaged door seal. The double door food
storage cooler unit is not keeping temperature at or below 41 degrees F for time and temperature for safety food.
COS- all time and temperature for safety food was discarded and unit was placed out of service by the person in
charge to be removed and replaced by a new cooler unit.
o
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned
items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and
after sanitizing. 4-301.13
Taqueria area- clean food equipment piled up in one compartment of the 3 compartment sink while
trying to air dry, there is not enough drain table/ rack units to allow all the clean food equipment to properly air dry.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Back area- mop sink by the meat and produce walk in cooler has a leaking cold water faucet unit and
a missing handle on the hot water faucet unit.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Back area- no covered waste receptacles provided in the women's restrooms.
o
5-501.11
Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables not
maintained in good repair. 5-501.111
Outside area- garbage dumpster in disrepair, holes from rust corrosion along the front and side of the
unit.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Outside area- screening material torn in many places around the whole area where ice machines are
located.
o
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other
possessions. 6-501.110
Deli area- personal drinks stored in prep cooler and on storage shelf with food service food and not in
designated area for their personal belongings and/or food. COS-food employees' drinks were moved to the
designated area by person in charge.
x
Print Date: 6/21/2022
Page 4 of 6
Vw Azteca Market in Labelle: Frequently Asked Questions
- When was Vw Azteca Market in Labelle last inspected?
- Vw Azteca Market #5 in Labelle was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2026. Inspection type: Focused Inspection.
- How many inspections has Vw Azteca Market in Labelle had?
- Vw Azteca Market #5 in Labelle has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Azteca Market in Labelle find?
- Vw Azteca Market #5 in Labelle was most recently inspected by FDACS on April 3, 2026 (Focused Inspection).
- Has Vw Azteca Market in Labelle had any stop-sale or stop-use orders?
- No, Vw Azteca Market #5 in Labelle has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Azteca Market in Labelle?
- The most frequently cited FDACS violations at Vw Azteca Market #5 in Labelle are: 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; 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; 6-501.11: The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D).
- Does Vw Azteca Market in Labelle have any repeat violations?
- Yes, Vw Azteca Market #5 in Labelle has had the following violations cited on multiple FDACS inspections: 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; 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; 6-501.11: The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D).
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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 Azteca Market #5. How we collect and verify this data.