Everglades Overseas Lic in Medley
10190 Nw 116th Way, Medley, FL 33178
Everglades Overseas Lic in Medley, FL has 4 FDACS food safety inspections on record with 26 violations and 4 stop-sale or stop-use enforcement actions.
Last inspected FDACS: August 15, 2025
Everglades Overseas Lic in Medley: FDACS Inspection History (4)
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.
— 2 inspections
— Met Sanitation Inspection Requirements· 3 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
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) PP
Food service - Multiple food items measured out of temperature at steam table: baked
chicken thigh 120-130*F; stewed meat 122-130*F and white rice 128-134*F. COS, all food items were
reheated in the oven to a minimum temperature of 165*, verified by inspector.
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
Food establishment does not have written procedures for employees to follow when
responding to an event involving the discharge of vomitus/diarrhea. COS, procedure was provided at the
end of the visit.
Good Retail Practice Violations
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
Retail - Ice buildup found two ice cream chest type cold display units located near cashier
area.
— Re-Inspection Required· 16 violations· 4 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Release issued for Stop Use Order for hot box. Hot box was removed from service during inspection and no longer will hold
time/temperature control food items.
Employee Health Guidelines and reporting agreement provided via email.
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
Person in charge does not ensure active managerial control in the establishment as
evidenced by violations noted on the inspection report: cooling, cold holding, hot holding, and sanitization.
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) PPRepeat
Retail - Raw chicken stored above sliced ham on shelf in walk in cooler. COS, chicken was
moved to appropriate location.
Print Date: 7/28/2025
Page 1 of 4
Repeat
COS
Y
o
o
Y
o
x
14
P
Citation Description: 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) P
Observation: Foodservice - Heavy dried-on milk accumulated on steam wand that was in use after more
than 4 hours without being cleaned. COS, steam wand was washed, rinsed and sanitized.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Foodservice - Old food residue encrusted on the deli slicer blade and guard. COS,
equipment was washed, rinsed and sanitized during inspection.
3-403.11(C)-(D)
Ready-to-eat time/temperature control for safety food that has been commercially
processed and packaged in a food processing plant not heated to at least 135°F within 2 hours when being
reheated for hot holding. 3-403.11(C)-(D) PP
Retail - Hot dogs measured between 103 to 105*F after more than two hours of reheating.
COS, Hot dogs were voluntarily discarded by management. See supplement, stop sale order and release
issued.
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
Retail - Black beans placed to cool in the walk-in cooler unit measured at 50*F after more
than 6 hours of cooling. COS, black beans were voluntarily discarded by management.
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
Foodservice - Multiple food items measured out of temperature at steam table: potatoes
102-120*F; yellow rice 122-130*F; chicken 125-130*F; fish 115-130*F. COS, all food items were reheated
in the oven to a minimum temperature of 165*F. Multiple food items measured out of temperature at hot
holding unit: ham croquettes 115-120*F; cheese croquettes 115-120*F. COS, croquettes were voluntarily
discarded by management during inspection. See supplement, stop sale order and release issued.
2-102.11(C)(2)-(3)
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 was unable to respond to questions that relate to food borne illnesses and
reporting responsibilities. Copy of employee health guidance and employee reporting agreement provided
via email.
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
Foodservice- Raw shell eggs stored on preparation table at an ambient temperature of 70*F.
COS, eggs were placed in reach in cooler.
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 PfPf
Food establishment does not have written procedures for employees to follow when
responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written
procedures for the clean-up and disinfection guidance document provided via email.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Kitchen - Chlorine sanitizer measured over 200ppm at the ware wash sink. COS, sanitizer
concentration was remade to 50ppm.
x
Y
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
Retail - No handwash sign at handwash sinks in employee restrooms.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Foodservice - Unlabeled container of sugar found stored next to coffee machine.
Foodservice- Unlabeled squeeze bottles found stored in sandwich station cold unit.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Foodservice - Wet wiping cloths placed on preparation table, not held in sanitizer solution
between uses. COS, wiping cloths were placed in sanitizer solution bucket.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Retail - No covered trash can provided inside women's restroom.
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
Retail - Ice buildup found in ice cream cold units.
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
Foodservice - Personal phone stored on shelf next to clean metal food containers. COS,
personal phone was moved to appropriate location.
Stop-Sale Orders & Supplemental Actions
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: Equipment AND/OR product was removed from service or sale.
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 reheating
procedures for hot holding.
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 cooling time
and temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Re-Inspection Required· 7 violations· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
FoodSafety@FDACS. gov.
Please note each observation that has been corrected.
Employee Health Guidelines, Reporting agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal
Events, Food allergy awareness, CFPM information, and Consumer advisory guide were provided via email.
Food establishment has 30 calendar days to make necessary changes so that hot water is available at the male and female
employee/customer restroom hand sinks. Failure to comply will result in a re-inspection required inspection summary being issued.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
The original Stop-Use Order for the hot holding unit issued on 4/21/23 remains in effect. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action. No temperature dependent food
items may be placed in this unit until released by an inspector.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PF
Demonstration of knowledge not in compliance as evidenced by unavailable certified food
protection manager certificate, priority violations observed, and person in charge not answering relevant
food safety questions correctly.
Citation Description: A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) Pf
Observation: Person in charge does not ensure active managerial control as evidenced by violations noted
on today's inspection report: hand washing; cooking; cooling; cold holding; hot holding; consumer advisory;
equipment sanitization.
Citation Description: 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) Pf
Observation: Person in charge does not ensure that employees are informed in a verifiable manner of their
responsibility to report about foodborne illnesses. Copy of Employee reporting agreement provided via
Email.
Citation Description: 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) Pf
Observation: The person in charge did not correctly answer questions related to food-borne illnesses,
symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement
provided via Email.
Date of Visit: February 07, 2024
WENNDY AYERDIS,
FRANCIS ODIO
cos
(8 CamScanner
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 Service Area: Food employee personal water bottles were stored on various shelves
throughout the area with single-service cups and wholesome food items. COS: Bottles were moved to an
appropriate location during the visit.
21
Pf
23
24
26
Pf
3-501.17(A)
Refrigerated, feady-to-eat, time/temperature control for Safety food prepared and
held for more than 24 hours not Clearly marked 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 of preparation
not counted as day 1. 3-501.17(A) Pf
Retail Area: Multiple containers of cooked black beans stored in the walk-in cooler had dates
of 1/19th and 1/29th, exceeding the 7-day limit. COS; Beans were voluntarily discarded due to another
violation (cooling).
Citation Description: 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 P
Observation: Retail Area: Multiple containers of cooked black beans stored in the walk-in cooler had dates
Of 1/19th and 1/29th, exceeding the 7-day limit. COS: Beans were voluntarily discarded due to another
violation (cooling).
Citation Description: 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) Pf
Observation: Consumer advisory and disclosure not posted in the establishment for food items cooked to
order (steak, eggs, churrasco). Consumer advisory handout provided via email.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: A copy of 2023 Senate Bill 1676 Department Notice provided at time of visit.
No violations or enforcement actions recorded for this inspection.
Everglades Overseas Lic in Medley: Stop-Sale & Stop-Use Orders (4)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper reheating procedures f… | |
| 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 cooling time and tempe… |
Everglades Overseas Lic in Medley: Frequently Asked Questions
- When was Everglades Overseas Lic in Medley last inspected?
- Everglades Overseas Lic in Medley was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 15, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Everglades Overseas Lic in Medley had?
- Everglades Overseas Lic in Medley has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Everglades Overseas Lic in Medley find?
- Everglades Overseas Lic in Medley was most recently inspected by FDACS on August 15, 2025 (Met Sanitation Inspection Requirements).
- Has Everglades Overseas Lic in Medley had any stop-sale or stop-use orders?
- Yes, Everglades Overseas Lic in Medley has 4 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 Everglades Overseas Lic in Medley?
- The most frequently cited FDACS violations at Everglades Overseas Lic in Medley are: 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) P; 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 Pf; 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.
- Does Everglades Overseas Lic in Medley have any repeat violations?
- Yes, Everglades Overseas Lic in Medley has had the following violations cited on multiple FDACS inspections: 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) P; 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 Pf; 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.
Nearby Establishments to Everglades Overseas Lic
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 Everglades Overseas Lic. How we collect and verify this data.