How many inspections has Downstairs in Miami Springs had?

Downstairs in Miami Springs has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Downstairs in Miami Springs find?

Downstairs in Miami Springs was most recently inspected by FDACS on December 5, 2025 (Focused Inspection).

Has Downstairs in Miami Springs had any stop-sale or stop-use orders?

Yes, Downstairs in Miami Springs has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Downstairs in Miami Springs

Name: Downstairs in Miami Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

5665 Nw 36th St, Miami Springs, FL 33166

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Stop and Shop
FDACS Estab #: 20907

Overview

Downstairs in Miami Springs, FL has 3 FDACS food safety inspections on record with 16 violations and 2 stop-sale or stop-use enforcement actions.

3FDACS Insp.

16Violations

2Stop-Sale Orders

Last inspected FDACS: December 5, 2025

Downstairs in Miami Springs: FDACS Inspection History (3)

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.

2025 — 2 inspections

Dec 5, 2025 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issue described regarding Request #5145515 was addressed with the person in charge during the visit.

No violations or enforcement actions recorded for this inspection.

Dec 1, 2025 — Met Sanitation Inspection Requirements· 16 violations· 2 stop-sale orders· Met Requirements

Inspector: CARIDAD DELGADO, SANITATION AND SAFETY SPECIALIST

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.

Risk-Based Violations

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

Backroom: Observed several cabbage inside walk in cooler found with white, mold-like substances. COS: Adulterated produce was voluntarily discarded during inspection. Stop sale and release order issued. See order.

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 Area: Sugar and salt not covered. COS: Food items were covered during inspection.

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)

Backroom: Old food debris encrusted on can opener stored on prep table. COS: Can opener was washed, rinsed, and sanitized.

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

Food Processing Area: Various deli meats, tomatoes and lettuce sliced today at 7:00am inside reach in cooler under deli slicer were found with an internal temperature between 45-55 degrees F when checked with an accurate probe thermometer at 10:15 am. COS: All food items was removed and placed inside the freezer for cooling down. 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) PPRepeat

Food Processing Area: Packages of sliced Cheese and Deli meats prepared on 11/29th and displayed inside the prep reach in cooler were found with internal temperatures between 49-54 degrees F Backroom: Observed a container of black beans inside the walk-in-cooler dated 11/29th found with internal temperature of 43 degrees F.COS: All food items were voluntarily discarded by management during the visit. Stop sale order and release issued. See order. Y o x Y x Y x Repeat COS

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

Food Service Area: Employee did not wash hands after re-entering the processing area before donning gloves to begin work with food. COS: Hands were washed upon instruction. Y 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

Backroom: Soap and paper towels (or other hand drying device) not available at hand wash sink next to 3 compartment sink COS: Soap and paper towels were provided during inspection.

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 Area: Employee used hand wash sink next to prep table to dump cup water. Proper Use of hand wash sink was discussed with employees.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Food Processing Area:: Hot water not available at hand wash sink next to prep table. COS: Hot water was provided during inspection.

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: Multiple cases of food (canned tuna) stored directly on floor next to office. Observed cases of beef stored directly on floor inside walk-in-cooler.

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Food Processing Area: Containers of dried beans and salt stored under the pipe of hand wash sink next to 3 compartment sink. COS: Food was moved to appropriate location during inspection.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Backroom: Observed cleaned utensils that include spoons, forks and spatula with handles not inverted stored in container. COS: Utensils were washed, rinsed and sanitized and stored correctly during inspection.

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

Food Processing Area: Prep Reach-in cooler displaying deli meats, cheese, tomatoes and lettuce items found with an ambient air temperature of 54 degrees F and unable to maintain TCS (Time/temperature control for safety) foods. Food Processing Area: Reach in cooler under deli slicer displaying deli meat items was found with an ambient air temperature of 55 degrees F and unable to maintain TCS foods. COS: All coolers were repaired and verified during the visit.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Food Processing Area: Excessively scored cutting board. COS: Board was washed, rinsed, and sanitized.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Backroom: Observed cardboard used on the floor inside walk-in-cooler.

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: Heavy ice build-up on ceiling and shelves inside walk-in freezer next to coffee machine. Backroom: Accumulation of soil and mold-like substance build-up on ceiling inside walk-in-cooler.

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:

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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold 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.

2023 — 1 inspection

Oct 17, 2023 — Focused Inspection· Focused Inspection

Inspector: CATALINA ORDONEZ, ENVIRONMENTAL SPECIALIST II

Comments: This offsite industry visit is being conducted to document the receipt of water and sewer documentation. Food establishment has provided copy of water and sewer documentation as requested in previous inspection dated 10/16/23.

No violations or enforcement actions recorded for this inspection.

Downstairs in Miami Springs: Stop-Sale & Stop-Use Orders (2)

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.

FDACS stop-sale and stop-use orders for Downstairs in Miami Springs
Date	Order Type	Product	Brand/Lot	Reason
Dec 1, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Dec 1, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Downstairs in Miami Springs: Frequently Asked Questions

When was Downstairs in Miami Springs last inspected?: Downstairs in Miami Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 5, 2025. Inspection type: Focused Inspection.
How many inspections has Downstairs in Miami Springs had?: Downstairs in Miami Springs has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Downstairs in Miami Springs find?: Downstairs in Miami Springs was most recently inspected by FDACS on December 5, 2025 (Focused Inspection).
Has Downstairs in Miami Springs had any stop-sale or stop-use orders?: Yes, Downstairs in Miami Springs has 2 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 Downstairs in Miami Springs?: The most frequently cited FDACS violations at Downstairs in Miami Springs are: 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; 6-301.11: 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 Pf; 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 Pf.