Presidente Supermarket # 0037 in Mangonia Park
1225 W 45th St Ste 300, Mangonia Park, FL 33407
Presidente Supermarket # 0037 in Mangonia Park, FL has 7 FDACS food safety inspections on record with 64 violations.
Last inspected FDACS: January 12, 2026
Presidente Supermarket # 0037 in Mangonia Park: 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.
— 1 inspection
— Focused Inspection· 1 violation· Focused Inspection
Comments: Request #5147994
Risk-Based Violations
Produce area- Rotten watermelons found at produce shelve. COS- All rotten food items were
voluntarily discarded during visit.
— 2 inspections
— Met Inspection Requirements· 1 violation· Met Requirements
Comments: This re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance
issues that required a re-inspection have been resolved and this food establishment has Met Inspection Requirements.
Good Retail Practice Violations
3-602.11(B)(5)
Food packaged on site not labeled with the name of the food source for each major
food allergen contained in the food. 3-602.11(B)(5) Pf
Retail: Daniela Bakery brand items not labeled with major allergens declared in bold type or
re-stated after ingredients list.
o
— Focused Inspection· Focused Inspection
Comments: This offsite industry visit is being conducted to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 8 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
SULIMA ALVAREZ, PERSON IN CHARGE
STEPHEN COLLINS, SANITATION AND SAFETY SUPERVISOR - SES
Risk-Based Violations
Retail: Canned milk and vegetables that is heavily dented on canned food aisle. COS: All canned
items voluntarily discarded during visit.
x
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 Processing: Raw shell eggs stored with and above single-use items on counter behind ovens.
Raw shell eggs stored directly above ready-to-eat pudding in walk-in cooler. COS: All eggs moved to approved
location during visit.
x
Print Date: 1/4/2023
Page 1 of 3
19
P
Citation Description: 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) P
Observation: Retail: Packaged roasted pork and whole chicken probed with accurate thermometer with internal
temperature of 112-132 degree F in hot case. COS: All items were reheated to approved temperature during visit.
Food Service: Chicken and eggs with internal temperature of 112-128 degree F within hot case. COS: Eggs were
voluntarily discarded and chicken was reheated to approved temperature during visit.
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: Employee did not wash hands between changing of tasks from handling the deli meat case and
before donning new gloves to work with exposed hot foods. COS: Reviewed hand washing procedures with
management and employee correctly washed hands during visit.
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
Meat Department: No hand wash sign at hand sink. Seafood : No hand wash sign at hand sink.
o
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
No Food Protection Manager Certificate provided during visit.
o
Good Retail Practice Violations
4-301.11
Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and
capacity to provide required food temperatures. 4-301.11 Pf
Food Processing: Pots of hot food stored on carts and tables by ovens and not stored in equipment for
hot holding or cooling.
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: Employee wearing bracelet.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Food Processing: Ceiling tiles stained above prep tables and 3 compartment sink. Backroom: Stained
ceiling tiles in dry storage area. Seafood: Missing and stained ceiling tiles above prep table.
o
— 2 inspections
— Re-Inspection Required· 20 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
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 shown through: improper hot holding, cold holding, hand washing,
and lack of consumer advisory.
o
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 processing: raw shell eggs stored over ready to eat items in the walk-in cooler. Retail: raw
sausages displayed over ready to eat sausages. COS all raw items moved to appropriate location.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Meat department: observed employee leaving area and entering without washing hands and changing
gloves. COS employee washed hands and changed gloves.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Seafood department: ice machine has black mold like substance on the sides. COS ice machine was
properly cleaned.
x
3-501.14(D)
After receiving, raw eggs not immediately placed in refrigerated equipment that maintains an
ambient air temperature of 45°F or less. 3-501.14(D) PP
Backroom: raw shell eggs not moved to proper refrigeration immediately after receipt. COS raw shell
eggs moved to appropriate refrigeration.
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 (chicken, pork beef, eggs, fish) on the steam table had an internal
temperature of 119-133 degrees F. COS all items over two hours were voluntarily discarded the others were properly
reheated. Empanadas and arepas inside the hot case had an internal temperature of 70 degrees F. COS all items
were voluntarily discarded. Food processing: pans of hot food (tamales, beans, yuca) stored on a cart by the stove
had an internal temperature of 70-120 degrees F. COS beans were voluntarily discarded and the rest was properly
reheated.
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
Seafood: raw fish had an internal temperature of 42-47 degrees F. COS all items were properly cooled
with ice.
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: Open container of deli meat in the display case had a date mark of 12-5 and 12-2. Open
containers of deli meat had no date mark and a date could not be determined. Food processing: sliced deli meat and
chub had a date of 12-2 in the walk-in cooler. COS all items were voluntarily discarded.
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
Deli: deli meat opened during the week did not have a date mark and no date could be determined.
COS deli meat was voluntarily discarded.
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
Retail: No reminder or disclosure offered for eggs undercooked in the steam table.
o
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of
food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP
Backroom: various pallets of chemicals stored over pallets of food and single use items in the
backroom. COS all chemicals moved to appropriate location.
x
Print Date: 12/12/2022
Page 2 of 4
26
P
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: Deli: container of sanitizer stored over beverages under a prep table by the hand sink. COS container
of sanitizer moved to appropriate location.
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: observed employee changing task without first washing hands. Meat department: observed
employee changing gloves and tasks without first washing hands. COS all employees properly washed hands.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic handwashing
facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink.
2-301.15 PfPf
Meat department: observed employee washing hands in the three compartment sink. COS employee
properly washed hands in the hand sink.
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
Meat department: no hand washing sign at the hand sink. Sign provided to establishment.
o
Print Date: 12/12/2022
Page 1 of 4
11
P
Citation Description: Food not safe, or is adulterated. 3-101.11 P
Observation: Food processing: bulging dented can stored under prep table across from three compartment sink.
COS dented bulging cans voluntarily discarded.
x
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
No certified food protection manager.
x
Good Retail Practice Violations
4-301.11
Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and
capacity to provide required food temperatures. 4-301.11 Pf
Food processing: pans of hot food stored on a cart by the oven not stored in equipment for hot
holding.
o
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: various hot foods (chicken, pork, meals) not labeled with ingredients in the retail self service hot
case. Various items (cakes, desserts) in the retail cooler not labeled properly with ingredients or in English. COS all
items were removed to full service.
x
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: employee wearing a bracelet.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered
when not in continuous use or after they are filled. 5-501.113
Outside: dumpster not covered.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Food processing: ceiling tiles stained above prep tables by oven and three compartment sink.
o
— Re-Inspection Required· 34 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
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 shown through: improper cooking temps, hot holding, cold holding,
hand washing, cooling, lack of consumer advisory and sanitation.
o
Food processing: dented bulging cans stored under prep table by the oven. COS cans were voluntarily
discarded.
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)
Food processing: deli ham stored uncovered in the walk-in cooler. COS deli ham voluntarily discarded.
Meat: container of pork not stored covered in walk-in cooler. COS pork was covered.
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
Retail: raw chicken displayed over raw pork in the retail display cooler. COS raw chicken moved to
appropriate location.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Meat: observed employees leaving area and entering without washing hands and changing gloves.
COS employee washed hands and changed gloves.
x
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 processing: raw shell eggs stored over ready to eat salsa in the walk-in cooler. Retail: raw
sausages displayed over ready to eat sausages. COS all raw items were moved to appropriate location.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for safety food
not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not
met. 4-602.11(C) PP
Seafood: band saw, cutting boards, and knives not washed rinsed and sanitized after four hours of
use. Meat: five band saws and cutting boards not washed, rinsed and sanitized after four hours of use. Deli: two
slicers not washed rinsed sanitized after four hours of use. COS all items were properly washed, rinsed, sanitized,
and verified.
x
Print Date: 11/28/2022
Page 2 of 6
14
Citation Description: 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)
Observation: Seafood: ice machine has black mold like substance on the chute and side. COS ice machine was
properly cleaned.
x
3-401.11(A)(1)
Raw fish, intact meat including game animals commercially raised for food and game animals
under a voluntary inspection program, or eggs that are broken and prepared in response to a consumer's order and
for immediate service not cooked to heat all parts to 145°F or above for 15 seconds. 3-401.11(A)(1) PP
Food processing: pork not cooked to have an internal temperature of 145 had an internal temperature
of 122-141 degrees F. COS pork was properly cooked to 145 degrees F.
x
3-501.14(D)
After receiving, raw eggs not immediately placed in refrigerated equipment that maintains an
ambient air temperature of 45°F or less. 3-501.14(D) PP
Backroom: raw shell eggs not moved to proper refrigeration immediately after receipt. COS raw shell
eggs moved to appropriate refrigeration.
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 (chicken, pork, beef, tamales, croquettes, beans, eggs fish) on the steam
table had an internal temperature of 70-133 degrees F. COS all items were reheated to 165 degrees F. Cheese and
ham stuffed croissants and arepas inside the hot case had an internal temperature of 117-119 degrees F. Food
processing: various items held on top of the oven and grill top had an internal temperature of 120-134 degrees F.
COS all items were properly reheated.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Person in charge could not correctly respond to questions about employee health.
o
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
Seafood: raw fish had an internal temperature of 42-47 degrees F in the seafood display case. COS
more ice added to ice. Salted fish had an internal temperature of 57 degrees F in the seafood display case. COS
salted fish was voluntarily discarded.
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
Food processing: Raw shell eggs stored on the counter at room temperature on the prep table next to
the oven. COS raw shell eggs moved to proper refrigeration.
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
Deli: deli meat opened yesterday had a date mark of today. COS correct date was added to deli meat.
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
Food processing: open container of deli meat stored in the walk-in cooler had a date mark of 11-13.
Open container of deli meat had no date mark and could not be determined. COS deli meat was voluntarily
discarded.
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
Retail: No consumer advisory available for eggs undercooked in the steam table.
o
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
No written procedures available. Guidance documents given.
o
Print Date: 11/28/2022
Page 3 of 6
26
P
Citation Description: Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of
food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-301.11 P
Observation: Backroom: various pallets of chemicals stored over pallets of food and single use items.
Establishment has until next rated inspection to correct all chemicals to appropriate location.
o
7-201.11
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 PP
Deli: container of wipes stored on a prep table with scale and chicken. COS wipes moved to
appropriate location. Food service: bottle of hand soap stored on counter with ice and hot case. COS bottle of hand
soap moved to appropriate location. Food processing: bottle of cleaner stored under prep table across from the three
compartment sink with food. COS cleaner moved to appropriate location.
x
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
Deli area: employee water bottle stored on top of counter with scale by the slicers.
o
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
Meat: Observed employee changing gloves and task without first washing hands. COS employee
washed hands properly.
x
Print Date: 11/28/2022
Page 1 of 6
6
P
Citation Description: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at
least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together
for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P
Observation: Meat department: observed employee washing hands without soap for less then 20 seconds. COS
employee washed hands properly.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic handwashing
facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink.
2-301.15 PfPf
Meat: observed employee washing hands in the three compartment sink. COS employee washed
hands in hand sink.
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
Meat: no hand washing sign at hand sink by three compartment sink.
o
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or is
used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Deli: hand sink blocked by rolling carts and had a towel inside. COS rolling racks moved and towel
removed.
x
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
Seafood: no hand drying device at hand sink in the seafood department. Meat: no hand drying device
at hand sink by the three compartment sink. COS paper towels supplied at all hand sinks.
x
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
No certified food protection manager certificate.
o
Good Retail Practice Violations
4-301.11
Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and
capacity to provide required food temperatures. 4-301.11 Pf
Food processing: Numerous pans of hot food not held in equipment for hot holding.
o
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: various hot foods (chicken, pork, meals) not labeled with ingredients in the self service hot
case. COS foods were properly labeled or removed from self service. Various items (cakes, flan, pudding) in the
retail cooler not labeled properly with ingredients or in English. COS all items were removed from self service.
x
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: employee was wearing a bracelet.
o
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Seafood: no test kits provided for chlorine being used as a sanitizer. COS quat and quat test strips are
available.
x
5-205.15(A)
Plumbing system not repaired according to law. 5-205.15(A) P
Food processing: hand sink by the three compartment sink is missing plumbing. COS plumbing
corrected by end of inspection.
x
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood: bucket holding up plumbing fixture under the three compartment sink.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered
when not in continuous use or after they are filled. 5-501.113
Outside: dumpster not covered.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done
during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat: walls have food debris on them. Walk-in freezer floor has debris build up. Backroom: freezer
floor has debris build up.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Food processing: ceiling tiles stained above prep tables by oven and three compartment sink.
backroom: freezer door frozen shut. COS door was able to be opened by the end of inspection.
o
Print Date: 11/28/2022
Page 4 of 6
Presidente Supermarket # 0037 in Mangonia Park: Frequently Asked Questions
- When was Presidente Supermarket # 0037 in Mangonia Park last inspected?
- Presidente Supermarket # 0037 in Mangonia Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 12, 2026. Inspection type: Focused Inspection.
- How many inspections has Presidente Supermarket # 0037 in Mangonia Park had?
- Presidente Supermarket # 0037 in Mangonia Park has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Presidente Supermarket # 0037 in Mangonia Park find?
- Presidente Supermarket # 0037 in Mangonia Park was most recently inspected by FDACS on January 12, 2026 (Focused Inspection).
- Has Presidente Supermarket # 0037 in Mangonia Park had any stop-sale or stop-use orders?
- No, Presidente Supermarket # 0037 in Mangonia Park has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Presidente Supermarket # 0037 in Mangonia Park?
- The most frequently cited FDACS violations at Presidente Supermarket # 0037 in Mangonia Park are: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 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 P; 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.
- Does Presidente Supermarket # 0037 in Mangonia Park have any repeat violations?
- Yes, Presidente Supermarket # 0037 in Mangonia Park has had the following violations cited on multiple FDACS inspections: 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 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 P; 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.
Nearby Establishments to Presidente Supermarket # 0037
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 Presidente Supermarket # 0037. How we collect and verify this data.