How many inspections has Fresh Florida Fisheries LLC in Miami had?

Fresh Florida Fisheries LLC in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fresh Florida Fisheries LLC in Miami find?

Fresh Florida Fisheries LLC in Miami was most recently inspected by FDACS on January 27, 2026 (Met Sanitation Inspection Requirements).

Has Fresh Florida Fisheries LLC in Miami had any stop-sale or stop-use orders?

Yes, Fresh Florida Fisheries LLC in Miami has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Fresh Florida Fisheries LLC in Miami

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

Last inspected: January 27, 2026

2238 Sw 57th Ave, Miami, FL 33155

Miami-Dade County · Seafood Market Retail · FDACS
FDACS Estab #: 375458

Overview

Fresh Florida Fisheries operates a seafood market in Miami. The facility has had 4 inspections on record between June 2023 and January 2026, with zero documented violations in the current database but multiple critical enforcement actions related to equipment and temperature control. On January 9, 2026, a focused inspection found 37 violations including improper cooling of time/temperature control for safety foods (white rice at 45–47°F, fish broth at 51°F, black beans at 62°F after more than 6 hours), raw fish stored directly over cooked rice in a reach-in cooler, cold-held items measured above 41°F (raw tuna at display unit measured 43°F, tomato sauce at 48°F, store-made garlic aioli at 46°F), and unsanitary equipment. Four stop-sale orders issued on January 9 required voluntary destruction of adulterated time/temperature control for safety foods and products obtained from unapproved source, all destroyed by management and witnessed by inspector. Two stop-use orders were issued the same date for unsanitary equipment; the reach-in preparation cooler was released on January 12 after corrective repairs. A third stop-use order for unsanitary equipment at an ice collection area was released after a physical barrier was installed to separate ice deposition from employee work zones. A follow-up inspection on January 27, 2026 documented corrected compliance with one repeat violation for hand washing violations in the kitchen area, immediately corrected on site with employee hand washing and donning fresh gloves. The most recent inspection on January 27, 2026 met sanitation requirements.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

49Violations

7Stop-Sale Orders

Last inspected FDACS: January 27, 2026

Fresh Florida Fisheries LLC in Miami: FDACS Inspection History (4)

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

2026 — 3 inspections

Jan 27, 2026 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Physical barrier was built on the floor to separate where the ice is deposited from the chute and where employees stand with equipment to collect the ice for use. Visited establishment to follow up on Request #5149454

Risk-Based Violations

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 PPRepeat

Kitchen - Food employee did not wash hands between entering and exiting food preparation area and prior to donning gloves to handle food items. COS, employee washed hands and donned new gloves.

Jan 12, 2026 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: Fresh Florida Fisheries Llc

Comments: Check-Back release issued for Stop Use and/or Stop Sale Order. Cold unit was verified at 40*F ambient and released. Food establishment corrected the plumbing at the mop sink and it is now properly plumbed. Trainee present during inspection. All violations verified by primary inspector.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Jan 9, 2026 — Re-Inspection Required· 37 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: 375458

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 reach-in preparation cooler. 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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Establishment has 30 calendar days to make necessary changes so that the mop sink is properly plumbed. Failure to comply will result in a re-inspection inspection summary being issued. The food establishment has 14 calendar days to make all necessary corrections (rusted panel, missing stainless steel panel, floor separation) so that the ice is no longer exposed to potential contamination. Failure to comply may result in administrative action, including but not limited to, placing the ice box room on a stop use order until compliance is achieved. Employee Health Guidelines/reporting agreement, copy of guidance for written procedures for the clean-up of vomiting and diarrheal events, copy of certified food manager documentation, and copy of guidance for cooling foods in English and Spanish provided via email. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: Cold holding temperatures, cooling, consumer advisory, hand washing, sanitization. o

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 1 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

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

Kitchen - Raw fish stored over cooked rice in reach in cooler. COS, raw fish was moved to the bottom of cooler. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen- Uncovered container of raw fish placed in the reach-in cooler.

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen - Old food residue encrusted on the interior cavity of the microwave.

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Kitchen - Scented chlorine sanitizer, not indicated to be used for glassware/dishes/utensils was set up for sanitizing cleaned items. COS, establishment provided correct chlorine sanitizer. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen - Multiple foods made yesterday and placed in the reach in cooler, measured over 41*F after more than 6 hours of cooling: White rice 45-47*F, fish broth 51*F, black beans 62*F. COS, a stop sale and release order was issued for this foods that were voluntarily discarded by management. 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

Kitchen- Multiple food items prepared yesterday and placed in the cold top of the preparation station measured over 41*F after more than 4 hours of cooling: sliced tomatoes 44*F; chopped lettuce 45*F. COS, see orders, a stop sale and release was issued for these items that were voluntarily discarded by management during the inspection. o

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 had some knowledge of employee health information that relates to food borne illnesses and their symptoms, and reporting responsibilities, exclusions and restrictions of food employees. o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No documentation available to verify that food employees have been informed in a verifiable manner of their responsibility to report related to food borne illness.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food service - Raw tuna measured out of temperature at the display unit, 43*F. COS, tuna was placed under proper refrigeration. Kitchen - Multiple food items measured out of temperature in the reach in cooler preparation cold unit: tomato sauce 48*F, store-made garlic aioli 46*F. COS, see orders, a stop sale and release order was issued for all items that were voluntarily discarded by management. Print Date: 1/12/2026 Page 3 of 7 Y Y o x 21 Pf Citation Description: 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) Pf Observation: Kitchen - White rice, yellow rice and black beans made the previous day and stored in the reach in cooler, were not date marked after more than 24 hours since made and stored. Kitchen - Soup containers made the previous day and stored in the reach in freezer near the counter area, were not date marked to reflect the day made and the day frozen as days 1 and 2 prior to freezing. o

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food Service- No consumer advisory reminder posted at point of sale, nor was there a disclosure posted at the shellstock station (oysters, mussels, clams) indicating these items were live.

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

The food establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea. A copy of the document, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, was provided via email.

Kitchen - Food employee did not wash hands between washing utensils at the ware wash sink, then handling clean utensils/equipment/food items, and leaving the area to return to work with open foods. COS, employee washed hands and proper hand washing procedures were discussed with management. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen - No soap provided at hand sink. COS, soap was provided at hand sink during inspection.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen - Bucket with detergent placed inside the hand sink. COS, container was removed from basin. Food service - Hand wash sink basin blocked with large container. COS, container was removed from hand sink.

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

Food service - No hot water available at hand sink by front fish display area. Until correction has been made, employees must wash their hands at the hand sink near the band saw. The food establishment has until the inspection report is delivered to make corrections so that hot water is available. Failure to comply may result in administrative action, including but not limited to placing this area on a stop use order until compliance is achieved. Hot water was verified on the day the report was delivered.

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 - Sourdough by The Dough Lab did not have manufacturer information (name, city, state, zip code) on the package label. COS, products were moved behind the counter until corrected by the manufacturer.

3-201.11(B) Food prepared in a private home used or offered for human consumption in the establishment. 3-201.11(B) PP

Retail - Multiple bottles of Don Falcon's home-made 100% Organic Vinagre found in the retail shelves was made by a cottage food vendor under cottage food restrictions and not an approved source, with no valid food permit. COS, See orders, a stop sale and release was issued for these items that were voluntarily discarded by management. x Print Date: 1/12/2026 Page 2 of 7 12 Pf Citation Description: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf Observation: Food Service- Shellstock tags for clams, oysters, and mussels sold by the establishment not maintained in chronological order and the date last shellstock was sold was not written on any of the tags.

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.Repeat

No certified food protection manager available at the food establishment that cooks raw fish.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen- Boiled black beans were stored in an oversized, deep pot and the white rice was overfilled in a container that was covered with aluminum, not allowing heat transfer to take place and cool the products in the required time frame.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen- The food establishment does not have a thin stem probe thermometer to accurately measure the internal temperature of the thin fish fillets cooked for customers. A thin stem probe thermometer needs to be available by the next routine inspection.

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 - Wet in use wiping cloth stored on food prep table, not held in sanitizer solution between use.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen- No splashguard available between the hand sink and the preparation table near the ware wash sink.

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 - Single-use aluminum trays not inverted on shelf above the preparation table.

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

Kitchen- Black grime encrusted in a heavily scored cutting board used by the kitchen staff to prepare food items. COS, See orders, a stop use and release order was issued for this cutting board that was voluntarily discarded by management during the inspection.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen - Cold holding preparation unit housing cut tomatoes, cut lettuce, tomato sauce, and store-made garlic aioli, was found in disrepair with an ambient temperature of 44*F and unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or below. See orders, A stop use was issued for this unit. No temperature dependent food items may be placed in this unit until released by an inspector.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Kitchen- Old food residue encrusted on the interior sides of all the compartments at the ware wash sink where food utensils were being washed. COS, The ware wash sink was washed, set-up and all utensils washed/rinsed/sanitized prior to use.

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, Food Service- No drain boards available to accommodate all soiled and cleaned items accumulated during operating hours at both ware wash sinks.

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- Heavy accumulation of old food residue and grease deposits on the exterior sides of the fryer, stove, and the walls near this equipment.

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

Outside grounds- Mop sink drains directly to the floor and has no drain line connected for the waste water. The food establishment has 30 calendar days to make necessary corrections so that the mop sink is properly plumbed. Failure to comply will result in a re-inspection required inspection summary being issued. Food service - Heavy leak present at the drain line of the preparation sink when water is turned on. Kitchen- No sink stoppers available to use at the ware wash sink to wash, rinse, and sanitize food equipment and utensils. COS, sink stoppers were obtained during the 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

Retail - Employee unisex restroom door not self-closing.

5-501.15 Receptacles or waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside not designed and constructed to have tight-fitting lids, doors, or covers; or not installed so that accumulation of debris, and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and under the unit. 5-501.15

Outside grounds - Dumpster lids open. COS, lids were closed by management.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Food Service- Mop stored directly on the floor, not allowing it to air dry.

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

Backroom - Heavily rusted panel where ice is made and pushed out from in the ice machine box room. Missing stainless steel panel in the interior ceiling of the ice machine box room. No physical barrier present on the floor to separate where the ice is deposited from the chute and where employees stand with equipment to collect the ice for use. The food establishment has 14 calendar days to make all above mentioned necessary corrections so that the ice is no longer exposed to potential contamination. Failure to comply may result in administrative action, including but not limited to, placing the ice box room on a stop use order until compliance is achieved.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom - Green mold-like grime encrusted on interior walls and ceiling of ice machine box room where shaved ice is made. COS, ice machine was cleaned during the second day of inspection.

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

Food Service- Food employee personal food/bottles placed on preparation table near the tenderizer where seafood is processed for customers.

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 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 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.* 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 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: Print Date: 1/12/2026 Page 3 of 5

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.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

2023 — 1 inspection

Jun 22, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: RICHARD BRASHER, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood Dept: The shellstock tags are not kept in Chronological order and do not have the date that the product was sold on the tag.

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

Kitchen: Cream is measuring 44 degrees in the kitchen prep cooler. COS. The cream had just recently been placed in the cooler and was relocated to a better working unit. x Print Date: 6/22/2023 Page 1 of 4 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: There are no written procedures for a vomiting or diarrheal event. Information was emailed.

Seafood Area: No soap at the seafood area hand sink. COS. Soap Was Provided.

Kitchen/Seafood areas: the hand sinks are used as storage. COS. The sinks were cleared.

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.

There is not a certified food manager

Good Retail Practice Violations

Kitchen: No probe thermometer. COS. A thermometer was obtained during the inspection.

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

Kitchen: No hair restraint on the cook. COS. The cook put on a hat.

Kitchen: no sanitizer is measuring on the wet wiping cloth. COS. The cook was shown how to properly set up the sanitizer bucket and the cloth was refreshed.

Kitchen: The deli prep cooler is reading an ambient temperature of 44F degrees. COS. The temperature of the unit was adjusted to 38 F.

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: Old food accumulation at the bottom of the kitchen area freezer.

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

Retail: The bathroom doors are not self-closing.

Fresh Florida Fisheries LLC in Miami: Stop-Sale & Stop-Use Orders (7)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Fresh Florida Fisheries LLC in Miami
Date	Order Type	Product	Brand/Lot	Reason
Jan 12, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jan 9, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jan 9, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jan 9, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Jan 9, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and tempe…
Jan 9, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jan 9, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Fresh Florida Fisheries LLC in Miami: Frequently Asked Questions

When was Fresh Florida Fisheries LLC in Miami last inspected?: Fresh Florida Fisheries LLC in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 27, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Fresh Florida Fisheries LLC in Miami had?: Fresh Florida Fisheries LLC in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fresh Florida Fisheries LLC in Miami find?: Fresh Florida Fisheries LLC in Miami was most recently inspected by FDACS on January 27, 2026 (Met Sanitation Inspection Requirements).
Has Fresh Florida Fisheries LLC in Miami had any stop-sale or stop-use orders?: Yes, Fresh Florida Fisheries LLC in Miami has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Fresh Florida Fisheries LLC in Miami?: The most frequently cited FDACS violations at Fresh Florida Fisheries LLC in Miami are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 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) P.
Does Fresh Florida Fisheries LLC in Miami have any repeat violations?: Yes, Fresh Florida Fisheries LLC in Miami has had the following violations cited on multiple FDACS inspections: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 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) P.