When was Bay Supermarket in Miami last inspected?

Bay Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Bay Supermarket in Miami had?

Bay Supermarket in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bay Supermarket in Miami find?

Bay Supermarket in Miami was most recently inspected by FDACS on January 6, 2026 (Met Sanitation Inspection Requirements).

Has Bay Supermarket in Miami had any stop-sale or stop-use orders?

No, Bay Supermarket in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Bay Supermarket in Miami

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

905 Normandy Dr, Miami, FL 33141

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: Cefra INC
FDACS Estab #: 67434

Overview

Bay Supermarket in Miami, FL has 5 FDACS food safety inspections on record with 53 violations.

5FDACS Insp.

53Violations

Last inspected FDACS: January 6, 2026

Bay Supermarket in Miami: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Jan 6, 2026 — Met Sanitation Inspection Requirements· 20 violations· Met Requirements

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

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 Area: Food items displayed inside hot holding unit including ham croquettes, beef empanadas, ham empanadas and cheese empanadas found with temperatures between 112 - 124 degrees F when checked with an accurate probe thermometer. COS: Food items were properly reheated 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 food borne illnesses and symptoms. Employee health guide provided. Y 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.

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

Meat Area: Can of Raid Ant & Roach Killer labeled "for indoor household use" stored on shelf above three compartment sink. COS: Chemical was voluntarily discarded during inspection. Y o 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

Food Service Area: Food employee did not wash hands after handling money. COS: Hands were washed upon instruction. Y x

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 Service Area: Hand wash sink used to rinse cloth. Meat Area: Hand sink basin blocked by a spray bottle in it. COS: Spray bottle was moved to an appropriate location during inspection.

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

Backroom Area: No hand wash sign available at hand wash sink in employee unisex restroom. Food Service Area: No hand wash sign available at hand wash sink next to oven.

Good Retail Practice Violations

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

Retail Area: Numerous small, flying insects observed in produce around the yellow plantain area.

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

Retail Area: Cases of ham stored directly on floor in walk-in beverage cooler.

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)

Meat Area: Wet wiping cloth store on prep table next to table saw not held in sanitizer solution between uses. Cafe Area: Wet wiping cloth store on prep table next to oven not held in sanitizer solution between uses.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom Area: Observed unsealed wood used for shelving in meat walk-in freezer. Observed unsealed wood used as shelving of beverages near entrance.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom Area: Soda crates used as shelves inside meat walk-in cooler.

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

Meat Area: Sanitizer test strips not available. COS: Chlorine sanitizer test strips were provided during inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom Area: Observed soil and dust on under shelves storing food items. Observed heavy accumulation of ice on rear of AC condenser unit in the meat walk-in freezer.

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

Meat Area: No stopper/drain plug available at three compartment sink. COS: Drain plug was made available during inspection.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Meat Area: Direct connection exists at plumbing for three compartment sink.

6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19

Backroom Area: Employee unisex restroom door open during inspection.

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 unisex restroom door not self closing.

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

Backroom Area: Opening on ceiling. Meat Area: Opening on ceiling.

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

Retail Area: Employee personal lunch bag stored with retail food items inside walk-in dairy cooler.

2025 — 1 inspection

Aug 21, 2025 — Focused Inspection· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Focused Inspection - 2025 Cool visit

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jun 14, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Conducted emergency assessment in response to June invest 90L.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Apr 12, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

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 . LUIS CHALA, PERSON IN CHARGE PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

Person in charge did not answer questions related to foodborne illnesses and symptoms. Employee health guide provided. o

Meat Area: Food employee did not wash hands after re-entering meat area. COS: Hands were washed upon instruction. x

Meat Area: Hand sink blocked by a bag of meat in basin. COS: Bag of meat was removed during inspection. x Print Date: 4/12/2023 Page 1 of 3 24 Pf Citation Description: 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 Observation: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

Good Retail Practice Violations

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

Meat 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)

Meat Area: Wet wiping cloth store on prep table next to table saw not held in sanitizer solution between uses. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom Area: Milk crates used as shelves inside meat walk-in cooler. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Meat Area: Direct connection exists at plumbing for three compartment sink. o

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

Backroom Area: Opening on ceiling. Meat Area: Opening on ceiling. o

Mar 29, 2023 — Re-Inspection Required· 25 violations· Re-Inspection Required

Inspector: PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

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, 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

Retail Area: A case of raw bacon stored directly above crates of bread in walk-in beverage cooler. COS: Raw bacon was 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 pork sausage displayed directly above packages of raw beef in open air cooler next to meat area. COS: Raw pork 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 saw and meat tenderizer found with old food debris. COS: All machines were properly cleaned, rinsed and sanitizer during inspection. x

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

Meat Area: Observed employee washing and rinsing table saw skipping the sanitation step. COS: Employee was told by person in charge to wash, rinsed and sanitized table saw properly. 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: Food items made previous night stored inside dairy walk-in cooler including ham toast, cheese toast, and pimiento toast found with temperatures between 45 - 47 degrees F when checked with an accurate probe thermometer. Cafe Area: Food items made previous night stored inside reach in cooler including ham toast, cheese toast, and pimiento toast found with temperatures between 45 - 47 degrees F. COS: Food items were voluntarily discarded during inspection. x

Food Service Area: Food items displayed inside hot holding unit including ham croquettes, beef empanadas, ham empanadas and cheese empanadas found with temperatures between 92 - 124 degrees F when checked with an accurate probe thermometer. COS: Food items were properly reheated during inspection. x

Person in charge did not answer questions related to foodborne illnesses and symptoms. Employee health guide provided. 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

Cafe Area: Bread pudding displayed inside reach-in cooler next to hot case found with an internal temperature of 46 degrees F when checked with an accurate probe thermometer. COS: Bread pudding was voluntarily discarded during inspection. 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

Meat Area: Deli meats including ham, pork, turkey, and mortadella opened past 24 hrs stored inside reach-in display cooler with no date labels COS: Deli meats were properly labeled during inspection. x

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o Print Date: 3/29/2023 Page 2 of 6 26 P Citation Description: Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A)(2)-(3) and (B) P Observation: Cafe Area: Can of Raid Ant & Roach Killer labeled "for indoor household use" stored under hand sink. COS: Chemical was voluntarily discarded during inspection. Print Date: 3/29/2023 Page 3 of 6 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

Meat Area: Open employee beverages stored on prep table in front of three compartment sink. o

Meat Area: Food employee did not wash hands before donning gloves. COS: Hands were washed upon instruction. x Print Date: 3/29/2023 Page 1 of 6 8 Citation Description: 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 Observation: Backroom Area: No hand wash sign available at hand wash sink in restroom. o

Meat Area: Hand wash sink used to rinse cloth. Cafe Area: Hand wash sink used to rinse utensils as per employee. o

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Cafe Area: Numerous small, flying insects observed around juicer. Meat Area: Numerous small, flying insects observed around three compartment sink. o

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

Retail Area: Cases of beverages stored directly on floor in walk-in beverage cooler. Backroom Area: Cases of bread stored directly on floor in walk-in freezer. o

Meat Area: Food employee not wearing effective hair restraint while working with open food items. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom Area: Milk crates used as shelves inside meat walk-in cooler. 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

Cafe Area: Reach-in cooler next to hot holding unit found with ambient air temperature of 45 degrees F and unable to maintain TCS (time/temperature control for safety) food items at 41 degrees F or below. Cafe Area: Hot holding unit next to cold holding unit found with an ambient air temperature of 122 degrees F and unable to safety maintained food at at 135¿F or above. Backroom Area: Walk-in dairy cooler found with ambient air temperature of 49 degrees F and unable to maintain TCS (time/temperature control for safety) food items at 41 degrees F or below. COS: All equipment repaired 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)

Backroom Area: Soil and old food debris on bottom shelves of walk-in freezer. o

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

Meat Area: No stopper/drain plug available at three compartment sink. COS: Drain plug was made available during inspection. x

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Meat Area: Direct connection exists at plumbing for three compartment sink. 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

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

Backroom Area: Opening on ceiling. Meat Area: Opening on ceiling. o

Bay Supermarket in Miami: Frequently Asked Questions

When was Bay Supermarket in Miami last inspected?: Bay Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Bay Supermarket in Miami had?: Bay Supermarket in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bay Supermarket in Miami find?: Bay Supermarket in Miami was most recently inspected by FDACS on January 6, 2026 (Met Sanitation Inspection Requirements).
Has Bay Supermarket in Miami had any stop-sale or stop-use orders?: No, Bay Supermarket in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Bay Supermarket in Miami?: The most frequently cited FDACS violations at Bay Supermarket in Miami are: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).
Does Bay Supermarket in Miami have any repeat violations?: Yes, Bay Supermarket in Miami has had the following violations cited on multiple FDACS inspections: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).