Frank's Fresh Fruits Mini Market in Miami
5291 Sw 127th Ave, Miami, FL 33175
Frank's Fresh Fruits Mini Market in Miami has accumulated 84 violations across five inspections since May 2025. The facility operates multiple food processing areas including two kitchens, a juicing room, retail space, and outdoor storage, and has faced extensive structural and operational deficiencies.
The initial May 1, 2025 inspection identified 54 violations and resulted in multiple stop-sale and stop-use orders. Stop-sale orders were issued for raw beef cubes stored in direct contact with plastic shopping bags in the walk-in freezer, watermelon juice and rice pudding held at 50°F instead of 41°F or below, cassava and tamales stored on the floor, and cooked pork. Live roaches were observed in Kitchen #1 beneath the hand sink and in Kitchen #2 on cooking equipment. Food items packaged on-site—including Cuban torrejas and candied goods—lacked required labeling with common names, ingredients, net weights, and manufacturer information. Additional violations included missing temperature measuring devices in refrigeration units, inadequate drainboards at ware wash sinks, missing mop sinks, and a portable restroom instead of a fixed facility connected to water and sewage systems.
The May 19 follow-up inspection documented 20 violations. The facility was operating without a valid food permit and remained under orders prohibiting cooking, reheating, processing, handling, or preparation of open foods. Multiple flies and small flying insects were found landing on preparation tables, equipment, utensils, and food items across all processing areas; multiple live birds were observed in Kitchen #2 and the backroom. Multiple items packaged on-site and placed at customer reach remained unlabeled, including black beans and white beans. Structural issues persisted: Kitchen #2 lacked doors to prevent pest entry; the retail space's thatch roof and lack of perimeter walls exposed reach-in cold and freezer units to weather and pests. Plumbing violations included missing backflow prevention devices and direct connections between ware wash sink drains and the sewage system.
The May 30 focused inspection confirmed that stop-use orders issued May 1 remained in effect. The facility provided documentation of an approved water supply source.
The June 4 sanitation inspection identified 10 violations. Kitchen #2's outdoor area containing multiple large ovens, gas burners, a band saw, and ware wash sink lacked perimeter walls and had an unsealed metal roof failing to protect against weather and pests; a stop-use order remained in effect for this area. Multiple flies and small flying insects continued landing on preparation tables, equipment, utensils, and food items; multiple birds flew through and walked in areas with the ice machine and dry goods storage. A food employee
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: September 10, 2025
Frank's Fresh Fruits Mini Market 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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: The original Stop-Use Order issued on 05/08/2025 for the Oven located in the outside premises and the Ice Machine next to the
restroom, remains in effect. No processing, handling or use be conducted for these items until released by an inspector. 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.
Visit establishment to follow up on Request # 5138069
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 10 violations· 2 stop-sale orders· 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
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPfRepeat
Kitchen #2 / Backroom - No hand sinks available in both processing areas where food is
cooked and served. Stop Use Order remains In effect for both areas. When Corrections Have Been Made
And a hand sink with hot and cold running water and proper drainage has been installed in each area, call
850-245-5520 to request an inspector visit for a written release. No open food processing or preparation
may take place until released by an inspector. Storage Shed - No hand sink observed on the room were
repackaging of various dry food items, including sugar, pork rinds and other grains take place and the use
of a heat transfer sealer machine was evidence on site. Outside grounds- No hand sink available near the
large oven located in an outside area by the outdoor walk-in freezer. A stop use order remains in effect for
this equipment. When corrections have been made and a hand sink with hot and cold running water and
proper drainage has been installed, call 850-245-5520 to request an inspector visit for a written release
Good Retail Practice Violations
6-202.16
Perimeter walls and roofs not effective in protecting the establishment from the
weather or the entry of insects, rodents, or other animals. 6-202.16
Kitchen #2 - Multiple large ovens, single gas burners, band saw, and large ware wash sink
installed in an area lacking perimeter walls and whose metal roof is not completely sealed to protect
against the entry of weather and pests. Stop use order remains in effect for Kitchen #2. Backroom- No
perimeter walls or roof (thatch roof) installed in the backroom, where the ice machine is located and foods
are stored, to protect against the entry of weather and pests. Stop use order remains in effect for this area.
When corrections have been made, call 850-245-5520 to request an inspector visit for a written release.
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
Kitchen #2, Backroom - Multiple flies and small flying inspects landing on the various
preparation tables, food preparation equipment/ utensils, and various food items in all the processing
areas. Kitchen #2, Backroom. Multiple birds flying through and walking where the ice machine and dry
goods are stored. Stop Use Order remains in effect for these areas. When corrections have been made,
call 850-245-5520 to request an inspector visit for a written release.
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
Food service - Food employee wearing bracelets.
4-903.12
Single-service or single-use articles stored in a locker room, toilet 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. 4-903.12
Service area - Single use cups at coffee machine area were not stored inverted. COS,
employee discarded cups and replaced them with clean ones that were stored inverted.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Kitchen #2 - No backflow device installed at the threaded faucet where a water hose is
connected.
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
Kitchen #1, Juicing room- Direct connection exists between the drain line of the ware wash
sink and the sewage system.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or
commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of
adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Kitchen #1 / Food Service / Juicing Room - No trash can available at hand wash sink next
to ware wash sink.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Storage shed - Ceiling in disrepair with evident water damage intrusion. Retail area, Kitchen
#1 & #2 - Floors and walls cracked, pieces missing not smooth and uneven throughout.
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
Outdoors - Observed cardboard used on the floor inside walk in freezer.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
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.
— Focused Inspection· 20 stop-sale orders· Focused Inspection
Comments: Food Establishment has provided documentation demonstrating the water supply for its facility comes from an approved source,
as required by Rule 5K-4.004(3)(a), FAC.
The original Stop-Use Orders issued on 05/01/2025 remaiins 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.
Visit establishment to follow up on request # 5131381
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Toilet facilities: properly constructed, supplied,
and cleaned.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Toilet facilities: properly constructed, supplied,
and cleaned.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
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: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
— Operating Without a Valid Food Permit; Re-Inspection Required· 20 violations· 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.
Food establishment is not allowed to cook / reheat / process / handle / prepare any open foods in the establishment, whether for
customer orders or retail sale. No fruits or vegetables may be cut for display or to provide to customers, whether for samples or
purchase. Only whole, intact fruits and vegetables may be sold from the establishment. Owner states that they will cook and
prepare meals on their mobile food truck.
The original Stop-Use Order / Stop-Sale Order issued for all food service / processing areas, open food handling, and food related
equipment issued on inspection report dated 5/2/25 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 open food handling / preparation / serving / cooking / repackaging
allowed in the establishment.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPfRepeat
Kitchen #2 - Observed pans stored as clean with visible build up of grease and food residue.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Backroom - No hand sinks available in all these processing areas where food is cooked,
repackaged or/and served. No open food processing or preparation may take place until released by an
inspector. Storage Shed - No hand sink observed on the room were repackaging of various dry food items,
including sugar, pork rinds and other grains take place and the use of a heat transfer sealer machine was
evidence on site. Outside grounds- No hand sink available near the large oven located in an outside area
by the outdoor walk-in freezer. See supplements, a stop use order remains in effect for this equipment.
When corrections have been made and a hand sink with hot and cold running water and proper drainage
has been installed, call 850-245-5520 to request an inspector visit for a written release.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail - Multiple food items were removed from the original master container and placed
unlabeled at customer reach in the retail frozen unit: bunuelos (french toast type bread); black beans and
brown beans. COS, products were moved to the back room and labeling requirements were explained to
management.
Good Retail Practice Violations
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- Multiple food items packaged on the other owner store and placed at customer reach
were found unlabeled and missing all labeling requirements (common name of food; ingredients and
sub-ingredients; net weight; manufacturer information name / city / state / zip code): Black Beans; white
beans and white sugar COS, Food items were moved over the counter to be labeled properly.
Y
x
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
Kitchen #1, Kitchen #2, Juicing room, Food Service, Retail - Multiple flies and small flying
insects landing on the various preparation tables, food preparation equipment / utensils, and various food
items in all the processing areas. Retail, Food Service, Kitchen #2, Backroom- Multiple live birds flying
through the retail area and perching on the rafters above the retail food items, as well as above the food
service area. Multiple birds flying through and walking in Kitchen #2 and in the backroom where the ice
machine and dry goods are stored. A Stop Use order Remain in effect for all these areas. When corrections
have been made, call 850-245-5520 to request an inspector visit for a written release.
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
Kitchen #1, kitchen #2 and outdoor storage room - No doors installed in kitchens to prevent
the entry of pests where gas burners, stove, oven, ware wash sink, and cold unit are located. Outside
grounds- Large warehouse, located in back part of the property near the livestock, housing pallets of
packaged dry goods / food and juices / water / beverages found with no doors installed, visible
gaps/openings between the roof / rafters / exterior walls present, and gaps between the exterior walls and
floor not effective at protecting against the entry of pests.
6-202.16
Perimeter walls and roofs not effective in protecting the establishment from the
weather or the entry of insects, rodents, or other animals. 6-202.16
Retail- Multiple reach-in cold units and reach-in freezer units housing store-made products
(desserts, fruit pulp, cut melons, juices) are installed in an area of the retail space lacking perimeter walls
and roof (currently a thatch roof) to protect against the entry of weather and pests. Food Service- Food
processing area with the coffee machine, orange juice machine, sugar cane juicer, and hot box was
installed in an area beneath the thatch roof, lacking perimeter walls and roof (thatch roof) to protect against
the entry of weather and pests. Kitchen #2- Multiple large ovens, single gas burners, band saw, and large
ware wash sink installed in an area lacking perimeter walls and whose metal roof is not completely sealed
to protect against the entry of weather and pests. Backroom- No perimeter walls or roof (thatch roof)
installed in the backroom, where the ice machine is located and foods are stored, to protect against the
entry of weather and pests. A Stop Use Order Remain in effect from previous inspection, for ALL this areas.
When corrections have been made, call 850-245-5520 to request an inspector visit for a written release.
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
Kitchen #1, Kitchen #2 and Juice room - No sanitizer test kit available during the inspection.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen #1, Kitchen #2, Juicing room- Drain boards at the ware wash sink are not large
enough to accommodate all soiled and cleaned items accumulated during hours of operation.
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or
not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of
mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water
and similar liquid waste. 5-203.13
No mop sink available in the food establishment. Food establishment has 30 calendar days
from the original inspection day (05/02/2025) to install a mop sink with running water and proper drainage.
Failure to comply may result in administrative action, including, but not limited to issuing a re-inspection
required inspection summary.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Kitchen #2 - No backflow device installed at the threaded faucet where a water hose is
connected.
5-402.13
Sewage not conveyed to the point of disposal through an approved sanitary sewage
system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes,
hoses, and connections that are constructed, maintained, and operated according to law. 5-402.13 P
Food establishment was unable to provide a permit from the required regulatory authority for
the septic disposal system. A Stop use order remains in effect for all food processing. Documentation
should be emailed to inspector for review. When corrections have been made, call 850-245-5520 to request
an inspector visit for a written release.
Y
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
Kitchen #1, Juicing room- Direct connection exists between the drain line of the ware wash
sink and the sewage system.
5-203.12
Toilet not provided or fewer than the number of toilets required by law provided.
5-203.12 Pf
Outside grounds- Food establishment has a portable restroom for employee use in lieu of a
fixed restroom connected to the water and sewage systems. A Stop Use Order Remains in effect for all
open food processing until a fixed restroom hard plumbed to the water and sewage systems is installed.
When corrections have been made, call 850-245-5520 to request an inspector visit for a written release.
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
Outdoor - Dumpster not covered with lid at time of visit.
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
Outdoor - Ice build up accumulated on the walk-in freeze floor. Storage area - Dirt, dust, and
old food residue accumulated on floors beneath storage shelving.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Storage shed - ceiling in disrepair with evident water damage intrusion. Retail area, Kitchen
#1 & #2, juicing room; floors and walls cracked, pieces missing not smooth and uneven throughout.
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
Outdoors - Observed cardboard used on the floor inside walk in freezer.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change
their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage
of employee’s clothing and other possessions. 6-305.11
Kitchen 1, dry storage - Food employee personal backpack and clothing stored on the
various preparation tables and hanging off shelving units.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted.
— Operating Without a Valid Food Permit; Re-Inspection Required· 54 violations· 41 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.
Stop Use Order issued for ALL open foods, processing, juicing, equipment and utensils. 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 equipment. Failure to comply
with the request for written release may or will result in Administrative Action.
Joint inspection with DBPR, AGlaw and Manufacturing Team.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center
at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned
and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food
establishment must develop and implement a pest management control program.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days consecutively
until approved sewage disposal provided and restroom installed, or removal of all food (prepackaged) items.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department
may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
No designated person in charge was present at the beginning of the inspection. COS, person
in charge arrived during inspection.
x
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) PfPf
Person in charge does not demonstrate knowledge of the Food Code and Public Health
principles as evidenced by: having at least one priority violation on the inspection report, having no certified
food protection manager for the establishment, and is unable to respond correctly to food safety questions
relevant to their food operation.
o
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 as evidenced by violations noted
on today's inspection report: hand washing; cooling; hot and cold holding temperatures; equipment
sanitization.
o
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 Service- Uncovered washed oranges placed in the holding basket of the orange juice
machine.
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 Service- Packages of raw quail eggs stored above ready-to-eat desserts in the cold
unit beneath the coffee machine. COS, eggs were moved to an appropriate location in the unit.
x
Retail - Unpackaged flats of raw shell eggs offered at customer self-service in retail cold unit
and near register. COS, Eggs were voluntarily discarded due to another violation (cold holding).
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
Kitchen #2- Tongs, and spatulas used with cooked foods in use since 6am not washed,
rinsed, and sanitized after more than 4 hours of use. COS, Utensils were brought to the three compartment
sink for cleaning.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen #2 - Observed utensils, pans, and pots stored as clean with visible build up of grease
and food residue.
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
Juicing room- Small flan made yesterday and placed in the cold unit overnight measured
45-50*F after more than 6 hours of cooling. COS, See supplements, a stop sale and release order was
issued for these products that were voluntarily discarded by management during the inspection.
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- Multiple food items measured out of temperature in the hot box: ham
croquettes 96*F; cheese tequenos (dough stick) 105*F; pork rinds 105*F. COS, See supplements, a stop
sale and release order was issued for these products that were voluntarily discarded by management
during the inspection.
x
Print Date: 5/7/2025
Page 3 of 11
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail- Multiple food items measured out of temperature on a table across from the register:
smoked bacon (tocino ahumado) 77*F; large smoked sausage 72*F; smoked chicken legs 75*F; Frank's
smoked chicken quarters 77*F; smoked pork ribs 77*F. COS, See supplements, a stop sale and release
order was issued for these products that were voluntarily discarded by management. Retail- Multiple food
items measured out of temperature in the juice retail cold unit: mayonnaise 50*F; flan 47*F; raisin bread
pudding 45*F; coconut flan 46*F; caramel chunks dessert (dulce de leche) 44*F; rice pudding 46*F;
watermelon juice 45*F. COS, See supplements, a stop sale and release order was issued for these
products that were voluntarily discarded by management. Retail- Multiple food items measured out of
temperature in the cut fruit cold unit and at the produce watermelon stand: watermelon chunks 52*F; mixed
melon chunks 57*F; watermelon halves 78*F. COS, See supplements, a stop sale and release order was
issued for these products that were voluntarily discarded by management. Food Service- Multiple food
items measured out of temperature on the counter next to the register and in the cold unit near the ice bin:
white cheese 44*F; rice pudding 42*F; mayonnaise 78*F (labeled as requires refrigeration and made with
eggs). COS, See supplements, a stop sale and release order was issued for these products that were
voluntarily discarded by management. Juicing room- Multiple food items measured out of temperature in
the cold unit and on a pallet near the mixer: smoked pork 70*F; smoked chicken quarters 72*F; large
smoked sausage 74*F; watermelon chunks 60*F; large coconut flan 50*F; watermelon juice 46*F; milk
gallons 48*F. COS, See supplements, a stop sale and release order was issued for these products that
were voluntarily discarded by management.
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
Retail- Raw shell eggs and quail eggs in flats, cartons, and small packages placed in the
retail juice cold unit were held at an ambient temperature of 50*F. COS, See supplements, a stop sale and
release order was issued for these products that were voluntarily discarded by management. Food ServiceMultiple flats of raw shell eggs placed on table next to the orange juice machine were held at an ambient
temperature of 78*F. COS, See supplements, a stop sale and release order was issued for these products
that were voluntarily discarded by management.
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
Juicing room- No date mark found on watermelon juice, large flan, and watermelon chunks
prepared and placed in the cold unit over 24 hours ago. COS, These products were voluntarily discarded
due to another violation (cold holding temperature).
x
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf
Retail, Juicing Room- Juices processed and packaged onsite and placed in the retail cold
unit were found without the pasteurization warning label. COS, See supplements, a stop sale and release
order was issued for these products that were voluntarily discarded due to another violation (cold holding,
sewage).
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- Food employee personal water bottles and food stored with wholesome foods
(desserts, juice) in the reach-in cold units and on the various preparation tables.
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
Kitchen #1- No hand soap or paper towels available at the hand sink installed in the corner
next to the ware wash sink.
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
Kitchen #1- Large pots and equipment placed in front of the hand sink making it difficult to
access.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Food Service, Juicing room, Kitchen #2, Backroom- No hand sinks available in all these
processing areas where food is cooked and served, and juices are prepared. See supplements, a stop use
order is in effect for all these areas, when corrections have been made and a hand sink with hot and cold
running water and proper drainage has been installed in each area, call 850-245-5520 to request an
inspector visit for a written release. No open food processing or preparation may take place until released
by an inspector. Storage Shed - No hand sink observed on the room were repackaging of various dry food
items, including sugar, pork rinds and other grains take place and the use of a heat transfer sealer machine
was evidence on site. Outside grounds- No hand sink available near the large oven located in an outside
area by the outdoor walk-in freezer. See supplements, a stop use order is in effect for this equipment.
When corrections have been made and a hand sink with hot and cold running water and proper drainage
has been installed, call 850-245-5520 to request an inspector visit for a written release.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail- Multiple food items were removed from the original master container and placed
unlabeled at customer reach in the retail frozen unit: bunuelos (french toast type bread); yuca; plantains.
COS, products were moved to the walk-in freezer and labeling requirements were explained to
management.
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is
offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not been
treated to destroy all viable Salmonellae not labeled to include safe handling instructions. 3-201.11(F) and
(G)
Retail, Food Service- No safe handling instructions available on the multiple flats of eggs
placed in the retail cold unit and on counter next to register at customer reach. COS, Eggs were voluntarily
discarded due to another violation (cold holding).
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 during inspection.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed to
be easily readable. 4-204.112(A), (B) and (D)
Food Service- No ambient thermometers available in the hot box, and the reach-in cold units.
Retail- No ambient thermometer available in the retail juice cold unit.
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- Multiple food items packaged on-site and placed at customer reach were found
unlabeled and missing all labeling requirements (common name of food; ingredients and sub-ingredients;
net weight; manufacturer information-name/city/state/zip code): Cuban torrejas (bread soaked in syrup);
candied oranges; guava bread pudding; coconut flan; rice pudding; crema; fruit pulp; various juices. COS,
Food items were voluntarily discarded due to another violation (cold holding).
x
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
Kitchen #1- No doors installed in kitchen #1 to prevent the entry of pests where gas burners,
stove, oven, ware wash sink, and cold unit are located. Outside grounds- Large warehouse, located in back
part of the property near the livestock, housing pallets of packaged dry goods/food and
juices/water/beverages found with no doors installed, visible gaps/openings between the
roof/rafters/exterior walls present, and gaps between the exterior walls and floor not effective at protecting
against the entry of pests.
6-202.16
Perimeter walls and roofs not effective in protecting the establishment from the
weather or the entry of insects, rodents, or other animals. 6-202.16
Retail- Multiple reach-in cold units and reach-in freezer units housing store-made products
(desserts, fruit pulp, cut melons, juices) are installed in an area of the retail space lacking perimeter walls
and roof (currently a thatch roof) to protect against the entry of weather and pests. COS, the establishment
removed all store-made products due to other violations and will use these units for commercially
processed food items only. Food Service- Food processing area with the coffee machine, orange juice
machine, sugar cane juicer, and hot box was installed in an area beneath the thatch roof, lacking perimeter
walls and roof (thatch roof) to protect against the entry of weather and pests. See supplements, a stop use
order is in effect for the food service area. Kitchen #2- Multiple large ovens, single gas burners, band saw,
and large ware wash sink installed in an area lacking perimeter walls and whose metal roof is not
completely sealed to protect against the entry of weather and pests. See supplements, a stop use order is
in effect for Kitchen #2. Backroom- No perimeter walls or roof (thatch roof) installed in the backroom, where
the ice machine is located and foods are stored, to protect against the entry of weather and pests. See
supplements, a stop use order is in effect for this area. When corrections have been made, call
850-245-5520 to request an inspector visit for a written release.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Kitchen #1, Kitchen #2- Live roach crawling beneath the hand sink in Kitchen #1 and live
roach walking on paddle to cook pork rinds placed at ware wash sink in Kitchen #2. See supplements, a
stop use order is in effect for Kitchen #1 and Kitchen #2. The affected storage areas shall be completely
cleared of all merchandise, cleaned and sanitized by the next inspection; no other merchandise may be
added to the storage area, or a Broken Stop-use will be issued. If evidence of pest infestation is observed
on the next inspection, a Stop-Use Order will be issued on all receiving areas of the establishment and the
establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing
equipment will be issued and a Stop-Sale Order of all exposed food items will be issued until the infestation
is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment via email.
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
Storage shed - Multiple cases of food stored directly on floor inside the room. Kitchen #2 pots with cooked cassava, tamales and fried pork stored directly on floor next to the convection oven.
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
Food Service, Kitchen #1- Food employees wearing rings and jewelry on arms while
engaged in open food handling and preparation.
2-302.11
Food employee fingernails not kept trimmed, filed, and maintained so the edges and
surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves
when working with exposed food. 2-302.11 Pf
Food Service- Food employees with painted nails did not don gloves when handling clean
equipment to serve food to customers.
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)
Kitchen #1 - wet wiping cloth used to wipe/clean cutting board not held in sanitizer solution
between use. COS, wet wiping cloth removed from use.
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)
Kitchen #2 - Knife and spatula stored next to convection oven between uses found inside
container with old food debris.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Food Service - Uncovered foam coffee cups stored in dispenser next to the coffee machine.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Kitchen #1 - Single use aluminum containers on top shelf were not stored inverted.
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
Retail- Reach-in cold unit housing watermelon juice, flan, rice pudding and raw shell eggs
was found in disrepair with an ambient temperature of 50*F and unable to maintain time/temperature
control for safety foods at an internal temperature of 41*F or less. COS, Unit was fixed during inspection.
Food Service- Cracked and broken cover where the oranges are cut and squeezed in the orange juice
machine. See supplement, a stop use order is in effect for this unit. When corrections have been made, call
850-245-5520 to request an inspector visit for a written release. Food Service- Hot box housing pork rinds
and empanadas was found in disrepair with an ambient temperature of 98*F and unable to maintain
time/temperature control for safety foods at an internal temperature of 135*F or higher. See supplement, a
stop use order is in effect for this unit. No temperature dependent products may be placed in this unit until
released by an inspector. When corrections have been made and the unit is able to maintain food items at
an internal temperature of 135*F or greater, call 850-245-5520 to request an inspector visit for a written
release. Juicing room- Cold unit housing store-made juices, milk gallons and flan was found in disrepair
with an ambient temperature of 48*F and unable to maintain time/temperature control for safety foods at an
internal temperature of 41*F or less. COS, unit was fixed during the inspection.
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment
allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use
conditions, are not safe. Materials used to make single-service or single-use articles allow migration of
deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
Outdoor - Multiple raw beef cubes were processed, pack and then stored in direct contact
with plastic shopping bags inside the walk-in freezer to cool down. COS, a stop sale and release order was
issued for these products that were voluntarily discarded by management during the inspection due to
another violation.
x
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen #1, Kitchen #2, Juicing room- Drain boards at the ware wash sink are not large
enough to accommodate all soiled and cleaned items accumulated during hours of operation.
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
Juicing room, Kitchen #1, Kitchen #2- No chemical sanitizer available to sanitize equipment
and utensils at the ware wash sink.
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
Kitchen #1, Kitchen #2- No sanitizer test kit available during the 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)
Kitchen #2 - observed multiple stove burners, rotisserie grill and large standing oven
encrusted in grease and carbon buildup, and double ovens encrusted in grease and carbon build up on
both the interior and the exterior.
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)
Kitchen #2 - Sheet pans stored next to the ovens were found with heavy carbon build-up.
Ware washing area - Sheet pans stored on rack next to gas burners found with heavy carbon build-up.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Juicing Room, Kitchen #1, Kitchen #2- No sink stoppers available to wash, rinse, and
sanitize at the ware wash sink. See supplements, a stop use order is in effect for all food processing areas.
When corrections have been made, call 850-245-5520 to request an inspector visit for a written release.
Kitchen #2 - Water was observed leaking from a hose reel, resulting in pooled water on the floor in front of
the ware wash sink. Water is leaking from the faucet at the ware wash sink.
5-202.13
Air gap between the water supply inlet and the flood rim level of the plumbing fixture
or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or
no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or
equipment. 5-202.13 P
Food Service - Spray hose faucet lying inside the sink basin below the flood rim level. COS,
hose was hung up properly.
x
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or
not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of
mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water
and similar liquid waste. 5-203.13
No mop sink available in the food establishment. Food establishment has 30 calendar days
to install a mop sink with running water and proper drainage. Failure to comply may result in administrative
action, including, but not limited to issuing a re-inspection required inspection summary.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Kitchen #2 - No backflow device installed at the threaded faucet where a water hose is
connected.
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
Kitchen #1, Juicing room- Direct connection exists between the drain line of the ware wash
sink and the sewage system.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Food Service- Coffee machine drains directly into the trash can. See supplements, a stop
use order is in effect for this equipment. When corrections have been made and the unit is properly
plumbed, call 850-245-5520 to request an inspector visit for a written release.
5-203.12
Toilet not provided or fewer than the number of toilets required by law provided.
5-203.12 Pf
Outside grounds- Food establishment has a portable restroom for employee use in lieu of a
fixed restroom connected to the water and sewage systems. See supplements, a stop use order is in effect
for all open food processing until a fixed restroom hard plumbed to the water and sewage systems is
installed. When corrections have been made, call 850-245-5520 to request an inspector visit for a written
release.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or commonly
discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent
lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Kitchen #1 - No trash can available at hand wash sink next to ware wash sink
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
Outdoor - Dumpster not covered with lid at time of visit.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Storage shed - ceiling in disrepair with evident water damage intrusion. Retail area, Kitchen
#1 & #2, juicing room; floors and walls cracked, pieces missing not smooth and uneven throughout.
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
Outdoors - Observed cardboard used on the floor inside walk in freezer.
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
Outdoor - Ice build up accumulated on the walk-in freeze floor. Storage area - Dirt, dust, and
old food residue accumulated on floors beneath storage shelving.
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
Kitchen 1, dry storage - Food employee personal backpack and clothing stored on the
various preparation tables and hanging off shelving units. Food Service, Juicing Room- Food employee
personal drinks stored in various cold units with wholesome food items.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public
health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen #1 - ceiling exhaust ventilation system covered in heavy black dust.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10
days. Contact the Business Center at 850-245-5520 for further assistance.
o
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
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.
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.
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 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 5/7/2025
Page 3 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 5/7/2025
Page 4 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 5/7/2025
Page 5 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 5/7/2025
Page 6 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 5/7/2025
Page 7 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 8 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 9 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 10 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 11 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 12 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 13 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 14 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 15 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 16 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 17 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Prevention of Food Contamination: Insects, rodents, and animals
not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 18 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Toilet facilities: properly constructed, supplied,
and cleaned.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 19 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Toilet facilities: properly constructed, supplied,
and cleaned.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation regarding approval of water and/or
sewerage has been obtained, contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 20 of 22
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Sewage and waste water properly disposed.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation regarding approval of water and/or
sewerage has been obtained, contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 21 of 22
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
SERGUEI PUERTAS MATA
I, _____________________________________________________
the person in charge of Frank's Fresh Fruits Mini Market hereby waive a
notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST
SERGUEI PUERTAS MATA, PERSON IN CHARGE
Wenddy Ayerdis, Quality Assurance & Training Specialist
FDACS-14325 Rev. 07/13
Magaly Cicero-Asqueri
Sanitation and Safety Supervisor
Laura Sanchez, Enviromental Manager.
Print Date: 5/7/2025
Page 22 of 22
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Frank's Fresh Fruits Mini Market in Miami: Stop-Sale & Stop-Use Orders (63)
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.
Frank's Fresh Fruits Mini Market in Miami: Frequently Asked Questions
- When was Frank's Fresh Fruits Mini Market in Miami last inspected?
- Frank's Fresh Fruits Mini Market in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 10, 2025. Inspection type: Focused Inspection.
- How many inspections has Frank's Fresh Fruits Mini Market in Miami had?
- Frank's Fresh Fruits Mini Market in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Frank's Fresh Fruits Mini Market in Miami find?
- Frank's Fresh Fruits Mini Market in Miami was most recently inspected by FDACS on September 10, 2025 (Focused Inspection).
- Has Frank's Fresh Fruits Mini Market in Miami had any stop-sale or stop-use orders?
- Yes, Frank's Fresh Fruits Mini Market in Miami has 63 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
- What are the most common violations at Frank's Fresh Fruits Mini Market in Miami?
- The most frequently cited FDACS violations at Frank's Fresh Fruits Mini Market in Miami are: 5-203.11: At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 Pf; 6-202.16: Perimeter walls and roofs not effective in protecting the establishment from the weather or the entry of insects, rodents, or other animals. 6-202.16; 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.
- Does Frank's Fresh Fruits Mini Market in Miami have any repeat violations?
- Yes, Frank's Fresh Fruits Mini Market in Miami has had the following violations cited on multiple FDACS inspections: 5-203.11: At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 Pf; 6-202.16: Perimeter walls and roofs not effective in protecting the establishment from the weather or the entry of insects, rodents, or other animals. 6-202.16; 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.
Nearby Establishments to Frank's Fresh Fruits Mini Market
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 Frank's Fresh Fruits Mini Market. How we collect and verify this data.