When was Bravo Supermarket in Lake Worth last inspected?

Bravo Supermarket in Lake Worth was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 30, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Bravo Supermarket in Lake Worth had?

Bravo Supermarket in Lake Worth has 8 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bravo Supermarket in Lake Worth find?

Bravo Supermarket in Lake Worth was most recently inspected by FDACS on January 30, 2026 (Met Sanitation Inspection Requirements).

Has Bravo Supermarket in Lake Worth had any stop-sale or stop-use orders?

Yes, Bravo Supermarket in Lake Worth has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Bravo Supermarket in Lake Worth

Name: Bravo Supermarket in Lake Worth Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1206 S Dixie Hwy, Lake Worth, FL 33460

Palm Beach County · Supermarket · FDACS
Owner: 1200b South Dixie INC
FDACS Estab #: 192035

Overview

Bravo Supermarket in Lake Worth has been subject to intensive enforcement over eight inspections since July 2022, with 52 total violations on record and a critical pattern of temperature control failures and cross-contamination. Most significantly, a single inspection on January 16, 2026 resulted in seven separate stop-sale orders for adulterated products—all issued the same day for time/temperature control violations in both cold-holding and hot-holding scenarios. Inspector notes from that inspection documented moldy tortilla wraps in the dairy cooler, raw chicken stored over ready-to-eat vegetables, raw pork sausage displayed above fully cooked chorizo, cut watermelon held at 45–46°F with internal temperatures unsafe for consumption, and steam table items ranging from 91–133°F when 135°F minimum is required. All adulterated products were voluntarily destroyed by management and witnessed by the inspector.

The facility's violation history reveals persistent systemic problems. Raw animal food separation violations—a foundational food safety requirement preventing cross-contamination—appeared in at least five inspections dating to July 2022, including instances of raw chicken over ready-to-eat vegetables, raw pooled shell eggs stored above cooked fish, and raw ground pork positioned above cooked items. Temperature control failures are equally recurring: hot-holding violations for steam table foods appeared in at least three inspections (July 2022, January 2026 check-back); cold-holding violations documented fish at 42–49°F and green salsa at 54°F; and improper cooling of prepared foods including beans left overnight at 57°F and watermelon at 45–46°F. A January 30, 2026 check-back inspection identified six violations, including corrected-on-site findings for raw fish stored over ready-to-eat shrimp and hot-held items at 91–133°F, indicating ongoing compliance challenges despite prior citations. Additionally, the facility has failed to establish written procedures for employee response to food safety events, cited as a repeat violation in January 2026. Three recent inspections (October 2025, June 2024, May 2024) resulted in zero violations, suggesting periods of compliance between enforcement actions.

Summary generated from Florida FDACS public inspection records.

8FDACS Insp.

52Violations

7Stop-Sale Orders

Last inspected FDACS: January 30, 2026

Bravo Supermarket in Lake Worth: FDACS Inspection History (8)

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.

2026 — 2 inspections

Jan 30, 2026 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

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. 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

Food Service: raw fish stored over ready to eat shrimp in the reach-in cooler. Retail: raw bacon displayed over ready to eat hot dogs. COS all raw items moved to appropriate location. Y 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

Food service: various items (yuca, chicken, crispy rice, empandas) on the steam table had an internal temperature of 91-133 degrees F. COS all items were reheated and verified. Y x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPfRepeat

No written procedures provided.

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

Backroom: boxes of frozen food stored on the floor of the walk-in freezer. COS boxes moved to appropriate location.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Backroom: wet mop stored inside mop wringer. COS wet mop moved to appropriate location.

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: accumulation of trash and debris on floor inside walk-in freezer.

Jan 16, 2026 — Re-Inspection Required· 26 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidenced by violations for hot & cold holding, sanitization, cooling and food allergen awareness. o

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

Back room: Tortilla wraps that were stored on shelf in dairy cooler had build up of mold on wraps: Stop sale order and release issued. See order. COS: Tortilla wraps were voluntarily discarded during visit. 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

Food service: Raw chicken stored over raw pork belly inside reach-in cooler. Retail: Raw ground pork, pork sausages and chorizo on shelf in open-air cooler stored over pork chops. COS: Raw items were moved to proper location during visit. Y x

Food service: Raw chicken stored over ready to eat vegetables in reach-in cooler near coffee machine. Retail: Raw pork sausage displayed on shelf over fully cooked chorizo in meat case. COS: Raw items were moved to proper location. Y x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Food processing: Employee was not sanitizing washed utensils at three-compartment sink. COS: Effected utensils were re-washed and properly sanitized. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Retail: Tongs used to dispense bulk bakery items had build up of old food debris. COS: Tongs were replaced and dirty tongs were moved to three compartment sink.

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail: Packages of cut watermelon on shelf of produce department and made that day at 7am and found at 11am with internal temperatures of 45-46 degrees F. Stop sale order and release issued. See orders. COS: Product was voluntarily discarded my manager during visit. 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

Food service: Beef stew inside reach in cooler next to coffee machine cooked day before had internal temperature of 48-51 degrees F when checked with an accurate probe thermometer. Stop sale and release order issued. See order. COS: Product was voluntarily discarded my manager during visit. x

Food service: Cooked yuka, French fries, and empanadas on steam table that were prepared at 7:30AM found at 10:30AM with internal temperatures of 96-112 degrees F . Stop sale and release order issued. See order. COS: Product was voluntarily discarded my manager during visit. x Print Date: 1/16/2026 Page 2 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Back room: Different kinds of Milk, yogurts, cheeses, cooked beans, cooked chicken, and various store cooked items on shelves of walk in dairy cooler found to have internal temperatures of 49-51 degrees F. Stop sale and release order issued. See orders. COS: Product was voluntarily discarded my manager during visit. 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

Back room: Raw shell eggs stored on shelf in dairy cooler found in ambient air temperature of 54 degrees F. Stop sale and release order issued. See orders. COS: Product was voluntarily discarded my manager during visit. x

The establishment does not have a written policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food Processing: Employee eating food in food processing area.

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

Food processing: Hand wash sink near oven had dirty cooking utensils stored in basin. Produce: Hand sink next to prep sink had foam container stored in basin. COS: Items removed during visit.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Meat Dept: Hand wash sink next to three-compartment sink missing hand drying device. COS: Paper towels were provided during visit.

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)

Food service: Use of large plastic containers with tight fitting lids or tightly wrapped in plastic prior to cooling foods to 41degrees F or less.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat department: Beef tripe thawing at room temperature in three compartment sink. Seafood: frozen fish thawing in bucket of standing water under fish case. COS: items were moved to proper location during visit.

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

Back room: receiving door left open.

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

Back room: boxes of frozen product stored on floor of walk in ice-cream freezer.

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Food service: Bucket of sanitizer on florr under hand wash sink. COS: Bucket was moved to proper location during visit.

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)

Food service: Spoon used to stir coffee and milk stored in cup of standing water. COS: Spoon and cup were moved to three compartment sink during visit.

4-303.11 Cleaning agent used to clean equipment and utensils or chemical sanitizer used to sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11

Food processing: Sanitizer not available three-compartment. COS: Quaternary sanitizer provided by correction to sanitizer unit.

5-202.14 Backflow or backsiphonage prevention device installed on a water supply system does not meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. 5-202.14 Pf

Backroom: Threaded faucet at mop sink does not have back-flow prevention device.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food processing: Drain pipe under three-compartment sink leaking.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Backroom: Wet mop stored inside mop wringer and unable to properly dry.

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: Accumulation of trash and old food debris on floor inside walk-in freezer.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom: Walk-in Dairy cooler found with ambient temperature of 54 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. COS: Repairs were made and proper temperature verified. Cracks and pits in cement floor throughout area.

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: