Vw Price Choice Food Market 8 in Miami Gardens
Last inspected:
4500 Nw 183rd St, Miami Gardens, FL 33055VW Price Choice Food Market 8 in Miami Gardens is a vended water facility that has received five inspections between March 2023 and March 2026. The March 2023 inspection identified 31 violations, including multiple high-priority cross-contamination issues: raw shell eggs stored directly above cheese in a walk-in cooler, raw ground pork sausage displayed directly above raw beef in an open-air meat case, and improperly cooled sprouts held at 42–48 degrees Fahrenheit. The same inspection found untensils skipped the sanitizing step after washing and rinsing, and eggs stored at ambient temperature (67 degrees Fahrenheit) instead of refrigeration. The establishment corrected most violations on site during the inspection; sprouts and eggs were voluntarily discarded. A March 2023 follow-up inspection verified compliance of two violations related to employee health procedures and vomit/diarrhea cleanup protocols. Subsequent inspections in May 2023, October 2023, May 2024, July 2025, and March 2026 recorded no violations and met inspection requirements or were completed as focused inspections with lab results provided.
Summary generated from Florida FDACS public inspection records.
Vw Price Choice Food Market 8 in Miami Gardens: 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· 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.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - looking for Sample did not have products we were looking for.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: Offsite visit to conduct routine inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 2 violations· Met Requirements
Comments: This visit was conducted to verify compliance of food safety citations observed during previous inspection.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
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
Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
o
Good Retail Practice Violations
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or
other soil accumulation. 4-601.11(B)
Backroom Area: Pots and baking pans found with carbon buildup in kitchen area.
o
— Re-Inspection Required· 31 violations· Re-Inspection Required
Comments: Request # 5093816. Discussed issues with management.
The establishment has 30 days to provide satisfactory ice testing results. The results can be emailed to [email protected]
and [email protected] when obtained. Failure to comply may result in a stop-use order being issued for the ice machine
and ice making equipment and a stop-sale order being issued for all packaged ice made and packaged in establishment.
Employee Health Reporting Agreement, Employee Health Guide and Clean up Vomit and Diarrhea Events hand outs emailed to
establishment.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Trainee present during inspection. All violations verified by primary inspector.
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 evidence by violations for improper hand washing,
hot & cold holding temperatures, cooling, sanitization and lack of written procedures for vomit & diarrhea
cleanup.
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
Backroom Area: Raw shell eggs stored directly above cheese inside grocery walk-in cooler. COS:
Eggs were moved to appropriate location during inspection.
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 Area: Packages of raw ground pork sausage displayed directly above packages raw beef in
meat dept open air cooler. COS: Raw pork sausage was moved to appropriate location during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat Area: Band saws and meat tenderizers found with old food debris. COS: All machines were
properly cleaned, rinsed and sanitizer during inspection.
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)
Seafood Area: Yellow and black substance found on interior ledge of ice machine. Pink and black
substance found on interior ledge of ice machine located by meat dept entrance. COS: Both ice machines was
properly cleaned during inspection.
o
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Backroom Area: Utensils and pots washed and rinsed skipping the sanitizing step. COS: All items
were washed, rinsed and sanitized upon instruction.
x
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
Backroom Area: Sprout cooling since 8:00am on produce prep table found with a temperatures of
42 - 48 degrees F at 12:00pm. COS: Sprout was voluntarily discarded during inspection. Retail Area: Cut raw
meat and smoked meat being placed into meat reach-in case before cooling to 41*F found at 45 degrees F.
COS: Cut raw meat and smoked meat were cooled to 41 degrees F before being returned into retail.
x
Print Date: 3/2/2023
Page 2 of 6
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: Food Service Area: Food items displayed in steam table including yuca, pork chunks,
chicharrones, ham croquettes and ribs found with temperatures between 102 - 132 degrees COS: All items were
reheated to 165 degrees F during inspection.
x
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 did not answer questions related to foodborne illnesses and symptoms.
Employee health guide provided.
o
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 Service Area: Eggs stored under pastry case found with a temperature of 67 degrees F.
COS: Eggs were voluntarily discarded during inspection.
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
Food Service Area: Bread pudding displayed inside reach-in cooler in front of oven found with a
temperature of 43 degrees F when checked with an accurate probe thermometer. COS: Bread pudding was
moved to a different cooler during inspection. Seafood Area: Food items stored inside reach-in cooler including
shrimp, conch, smoked turkey thigh and salted mackerel found with temperatures between 45 - 54 degrees F
when checked with an accurate probe thermometer. COS: Food items were voluntarily discarded during
inspection. Retail Area: Prosciutto leg displayed on meat counter with temperature of 65 degrees F when
checked with an accurate probe thermometer COS: Prosciutto leg was discarded during inspection. Watermelon
displayed in produce reach-in cooler found with a temperature of 47 degrees F. COS: Watermelon was
discarded during inspection.
x
3-501.17(A)
Refrigerated, ready-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) PfPf
Food Processing Area: Media noche displayed in case in front of oven found with a date of more
than 7 days of opening( 2/20 ). COS: Media noche was voluntarily discarded during inspection.
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 Service Area: Food items including ham and turkey displayed inside reach-in cooler not
labeled with date, date could not be determined and found held for more than 7 days of opening. Food items
stored in reach-in deli cooler labeled with opened dates of chicken 2/21, el toro ham 1/21, pastrami 11/3, deli
ham 2/21, honey roasted turkey 15/23, white turkey 2/20 and sun dried tomato turkey 11/27. COS: All items were
voluntarily discarded during inspection. Food Processing Area: Media noche displayed in case in front of oven
found with a date of more than 7 days of opening( 2/20 ). COS: Media noche was voluntarily discarded during
inspection.
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
Food Service Area: No consumer advisory available for eggs made to order offered undercooked.
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
Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
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
Backroom Area: Spray bottle of windex stored above vegetables next to receiving door. COS:
Chemical was moved to appropriate location during inspection.
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
Backroom Area: Bottled water and a cup of coffee stored on prep table in kitchen area.
o
Print Date: 3/2/2023
Page 1 of 6
6
P
Citation Description: 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
Observation: Food Service Area: Food employee did not wash hands after handling money right and before
donning gloves. COS: Hands were washed properly upon instruction.
x
2-301.12
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 PP
Food Service Area: Food employee quickly running their hands through water before drying their
hands with a paper towel.
o
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
Backroom Area: Paper towels or other hand drying device and soap not available at hand wash
sink in the kitchen. Meat Area: Paper towels or other hand drying device and soap not available at hand wash
sink next to three compartment sink. COS: Paper towels and soap were provided during inspection in the meat
area.
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.
Certified food protection manager certificate not available at time of inspection.
o
Print Date: 3/2/2023
Page 3 of 6
Good Retail Practice Violations
213
Microbial analysis of finished product by an approved laboratory not obtained within the
required time period. 5K-4.023(8)(a) F.A.C.
Meat Area: Ice lab test results last conducted and obtained on 07/27/2022. See comments.
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
Backroom Area: Visible gap on bottom left hand side of produce receiving door.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting
exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
Food Service Area: Food employee not wearing effective hair restraint while working with open
food items.
o
3-304.14(B)(1)
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)
Backroom Area: Wet wiping cloth store under prep table in produce prep area not held in sanitizer
solution between uses.
o
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)
Backroom Area: Plastic cup used as a scoop stored inside the flour and chicken sazon containers
in the kitchen area.
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
Seafood Area: Reach-in cooler in front of ice machine found with ambient air temperatures
between 53 - 55 degrees F and unable to maintain TCS (time/temperature control for safety) food items at 41
degrees F or below. COS: Cooler was repaired during inspection. Food Processing Area: Dessert cooler in front
of oven with ambient temperature of 43-47 degrees F. COS: Cooler was repaired during inspection.
x
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
Backroom Area: Sanitizer solution not available in kitchen area. COS: Chlorine solution was
obtained during inspection.
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or
other debris. 4-601.11(C)
Meat Area: Heavy accumulation of soil and black/pink mold looking substance on tables parallel to
reach-in cases.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or
other soil accumulation. 4-601.11(B)
Backroom Area: Pots and baking pans found with carbon buildup in kitchen area.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood Area: Observed water leaking from under 3 bay sink compartment pipes.
o
6-202.14
Toilet room located inside the food establishment not completely enclosed or not provided
with a tight-fitting self-closing door. 6-202.14
Backroom Area: Employee restroom door not self closing.
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 Area:. Heavy dust buildup on fan guards inside prep area. Backroom Area: Heavy soil
buildup on floor inside meat walk-in freezer. Broken and missing ceiling tiles in front of kitchen.
o
Print Date: 3/2/2023
Page 4 of 6
INSPECTION: VENDED WATER/VENDED ICE
Violation
Number
Vw Price Choice Food Market 8 in Miami Gardens: Frequently Asked Questions
- When was Vw Price Choice Food Market 8 in Miami Gardens last inspected?
- Vw Price Choice Food Market 8 in Miami Gardens was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 4, 2026. Inspection type: Focused Inspection.
- How many inspections has Vw Price Choice Food Market 8 in Miami Gardens had?
- Vw Price Choice Food Market 8 in Miami Gardens has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Price Choice Food Market 8 in Miami Gardens find?
- Vw Price Choice Food Market 8 in Miami Gardens was most recently inspected by FDACS on March 4, 2026 (Focused Inspection).
- Has Vw Price Choice Food Market 8 in Miami Gardens had any stop-sale or stop-use orders?
- No, Vw Price Choice Food Market 8 in Miami Gardens has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Price Choice Food Market 8 in Miami Gardens?
- The most frequently cited FDACS violations at Vw Price Choice Food Market 8 in Miami Gardens are: 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; 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 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) Pf.
- Does Vw Price Choice Food Market 8 in Miami Gardens have any repeat violations?
- Yes, Vw Price Choice Food Market 8 in Miami Gardens has had the following violations cited on multiple FDACS inspections: 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; 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B).
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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 Price Choice Food Market 8. How we collect and verify this data.