La Fama No 2 in Miami
Last inspected:
2288 Nw 28th St, Miami, FL 33142La Fama No 2, a grocery store in Miami, had 2 inspections on record between April and May 2023. An April 17 inspection found 26 violations including priority-level issues: pork shoulders held at 93°F instead of the required 135°F minimum (voluntarily discarded), a Clorox bottle stored above raw chicken in a walk-in cooler (moved to appropriate location), an employee who did not wash hands before donning gloves (corrected on instruction), and a utensil sanitization violation in the meat area (corrected during inspection). The inspector also documented a pattern of non-compliance by the person in charge, citing improper hand washing, inadequate hot-holding temperatures, sanitization failures, missing written procedures for vomit and diarrhea cleanup, and lack of food allergen awareness. A May 18 check-back inspection found that compliance issues had been resolved. Deli ham opened past 24 hours with no date labels was relabeled during that inspection. The facility met inspection requirements on the follow-up visit.
Summary generated from Florida FDACS public inspection records.
La Fama No 2 in Miami: FDACS Inspection History (2)
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.
— 2 inspections
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Employee Health Guidelines, Reporting agreement and Guidance for the Written Procedures for Clean-Up of Vomiting and
Diarrheal Events documents provided.
Risk-Based Violations
3-302.11(A)(3)
Food not protected from cross contamination by cleaning and sanitizing equipment.
3-302.11(A)(3)
Meat Area: Deli ham stored unwrapped inside reach-in cooler next to slicer. COS: Ham was
wrapped during inspection.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
Person in charge did not answer questions related to foodborne illnesses and symptoms.
Employee health guide provided.
o
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours,
to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for
a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Meat Area: Deli ham opened past 24 hrs stored inside reach-in display cooler in front of slicer
found with no date labels. COS: Deli meats were properly labeled during inspection.
x
Print Date: 5/18/2023
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: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
o
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become contaminated.
2-401.11
Meat Area: Open employee beverages stored on prep table next to meat tenderizer.
o
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.
o
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Backroom Area: Visible gap along bottom of back door leading outside.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting
exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
Meat Area: Food employee not wearing effective hair restraint while working with open food items.
o
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
Meat Area: Drain boards not adequate to accommodate cleaned equipment and utensils.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail Area: Stained ceiling tiles above hot holding unit. Stained and missing ceiling tiles above
restroom.
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the
bulb so that only the face of the bulb is exposed. 6-202.11
Meat Area: Light in hot holding unit not shatter resistant.
o
— Met Inspection Requirements; Check-back Needed· 26 violations· Met Requirements
Comments: Employee Health Guidelines, Food Protection Manager Certificate, Dish washing procedures, Reporting Agreement and Guidance
for Written Procedures for The Clean-up of Vomiting and Diarrheal Events handouts sent via email.
Food establishment has 30 calendar days to provide hot water at hand sink in employee unisex restroom. Failure to comply may
result in a re-inspection required inspection summary being issued. Please e-maill [email protected] when hot water is
restored in restroom.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in
charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed as evidence by violations for improper hand washing,
hot holding temperatures, sanitization, lack of written procedures for vomit & diarrhea cleanup, and lack of food
allergen awareness.
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)
Meat Area: Food items including ham, mortadella and chicken stored unwrapped inside reach-in
cooler next to slicer. COS All items were wrapped during inspection.
o
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Meat Area: Observed employee washing and rinsing table saw skipping the sanitation step. COS:
Employee was told by person in charge to wash, rinsed and sanitized table saw properly.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat Area: Band saw, grinder and meat tenderizer found with old food debris. COS: All machines
were properly cleaned, rinsed and sanitizer during 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
Meat Area: Pork shoulders displayed in hot holding unit found with a temperature of 93 degrees F
when checked with an accurate probe thermometer. COS: Pork shoulders were voluntarily discarded during
inspection.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
Person in charge did not answer questions related to foodborne illnesses and symptoms.
Employee health guide provided.
o
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours,
to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for
a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Meat Area: Deli meats including ham, pork, turkey, and mortadella opened past 24 hrs stored
inside reach-in display cooler in front of slicer found with no date labels. COS: Deli meats were properly labeled
during inspection.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
o
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment,
utensils, linens, and single-service and single-use articles. 7-201.11 PP
Meat Area: Bottle of Clorox on shelf inside walk-in cooler stored above raw chicken. COS:
Chemical was moved to appropriate location during inspection.
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become contaminated.
2-401.11
Meat Area: Open employee beverages stored inside reach in cooler in front of grinder.
o
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP
Meat Area: Food employee did not wash hands before donning gloves. COS: Hands were washed
upon instruction.
x
Print Date: 4/17/2023
Page 1 of 5
8
Pf
Citation Description: 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
Observation: Meat Area: Hand wash sink blocked with tongs and pliers. COS: Tongs and pliers were removed
from hand sink during inspection.
x
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
Retail Area: No hot water available at hand sink in employee unisex restroom. See comments.
o
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Backroom Area: Paper towels or other hand drying device not available at hand wash sink inside
employee restroom.
o
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.
o
Print Date: 4/17/2023
Page 2 of 5
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices
or other means of pest control. 6-501.111 (A)-(C) Pf
Meat Area: Numerous small, flying insects observed around prep area.
o
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Backroom Area: Visible gap along bottom of back door leading outside.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting
exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
Meat Area: Food employee not wearing effective hair restraint while working with open food items.
o
3-304.12(C)(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of
the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the
drain when used with moist foods; in a clean, protected location when used only with food that is not
time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Meat Area: Knives stored between uses above prep table on magnetic strip found with old food
debris.
o
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
Meat Area: Drain boards not adequate to accommodate cleaned equipment and utensils.
o
6-501.19
Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19
Retail Area: Unisex employee restroom door not kept closed at time of inspection.
o
6-202.14
Toilet room located inside the food establishment not completely enclosed or not provided
with a tight-fitting self-closing door. 6-202.14
Retail Area: Unisex employee restroom door not self closing.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Retail Area: Trash receptacle inside unisex employee restroom not covered.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not
done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat Area: Soil and debris on floor around three compartment sink. Dust accumulation on ceiling
vent above three compartment sink.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail Area: Stained ceiling tiles above hot holding unit. Stained and missing ceiling tiles above
restroom.
o
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
Meat Area: Employee personal phone stored on prep table. Employees personal lunch bag stored
with retail food items inside walk-in cooler.
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the
bulb so that only the face of the bulb is exposed. 6-202.11
Meat Area: Light in hot holding unit not shatter resistant.
o
Print Date: 4/17/2023
Page 3 of 5
99
Citation Description: The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Observation: Valid 2023 Food Permit not available in establishment.
La Fama No 2 in Miami: Frequently Asked Questions
- When was La Fama No 2 in Miami last inspected?
- La Fama No 2 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 18, 2023. Inspection type: Met Inspection Requirements.
- How many inspections has La Fama No 2 in Miami had?
- La Fama No 2 in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Fama No 2 in Miami find?
- La Fama No 2 in Miami was most recently inspected by FDACS on May 18, 2023 (Met Inspection Requirements).
- Has La Fama No 2 in Miami had any stop-sale or stop-use orders?
- No, La Fama No 2 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at La Fama No 2 in Miami?
- The most frequently cited FDACS violations at La Fama No 2 in Miami are: 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) Pf; 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; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf.
- Does La Fama No 2 in Miami have any repeat violations?
- Yes, La Fama No 2 in Miami has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with La Fama No 2. How we collect and verify this data.