When was Lili's Supermarket in Miami last inspected?

Lili's Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 5, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Lili's Supermarket in Miami had?

Lili's Supermarket in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Lili's Supermarket in Miami find?

Lili's Supermarket in Miami was most recently inspected by FDACS on December 5, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Lili's Supermarket in Miami had any stop-sale or stop-use orders?

Yes, Lili's Supermarket in Miami has 4 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 Lili's Supermarket in Miami?

The most frequently cited FDACS violations at Lili's Supermarket in Miami are: 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 Pf; 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) Pf; 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) Pf.

Lili's Supermarket in Miami

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

140 Sw 57th Ave, Miami, FL 33144

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: L&h90 Corp.
FDACS Estab #: 432271

Overview

Lili's Supermarket in Miami, FL has 2 FDACS food safety inspections on record with 43 violations and 4 stop-sale or stop-use enforcement actions.

2FDACS Insp.

43Violations

4Stop-Sale Orders

Last inspected FDACS: December 5, 2025

Lili's Supermarket 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.

2025 — 2 inspections

Dec 5, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 4 violations· Operating Without Permit

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

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. Trainee present during inspection. All violations verified by primary inspector. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements 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 suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. 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. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Food service - No consumer advisory disclosure posted at the point of sale for foods items cooked to order (eggs, steaks).

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 PfPfRepeat

Food establishment's written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea does not address the following component: the discharge of exposed food and single-service/single-use items.

Good Retail Practice Violations

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 - Burned on grease and carbon residue encrusted on the exterior of all cooking pans.

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.

Food Establishment was operating without a valid 2025 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.

Nov 14, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 39 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: WENNDY AYERDIS

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. The food establishment has a kitchen area where Peruvian food is made and sold. The owner states that this area is not rented out and that the employees are her workers, working under her food permit. If in the future, the kitchen area is rented out to a separate corporation/business, a separate food permit from the applicable regulatory authority will be required for that area. 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. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events, copy of certified food manager documentation, and employee reporting agreement provided via email. The food establishment has 30 calendar days to make necessary changes so that the mop sink is properly plumbed and no longer draining directly to the floor. Failure to comply may result in administrative action. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

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

3-402.12 Freezing temperature and time to which raw or undercooked fish that are served or sold in a ready-to-eat form are subjected not recorded; records not retained for parasite destruction or aquacultured fish for 90 days beyond the time of service or sale of the fish; or aquacultured fish records not obtained by the person in charge. 3-402.12 PfPf

Food service - No parasite destruction or aquaculture records available for Swai fish served raw in ceviche. No ceviche can be made using this raw fish without obtaining the necessary documentation indicating proof of parasite destruction. At the time of the inspection, there was no ceviche available.

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

Back area - Raw chicken stored above cooked pasta and unwashed vegetables inside the white refrigerator. COS, raw chicken was moved to the bottom. Retail- Multiple packages of raw shell eggs stored above milk gallons/half gallons in the reach-in cold unit. COS, Milk was voluntarily discarded due to another violation (cold holding). x

3-302.11(A)(3) Food not protected from cross contamination by cleaning and sanitizing equipment. 3-302.11(A)(3)

Food Service - Coffee portafilter (Metal filter) was knocked on a wooden board stored in the trash can and then filled with new coffee grounds. COS, portafilter and coffee grinder were washed, rinsed and sanitized.

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Back area - Raw chicken stored above raw cow heart and shell eggs inside the white refrigerator. COS, all raw items were stored appropriately. 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

Food Service - Metal cup used to steam milk for customer coffees placed next to the coffee machine was not washed, rinsed and sanitized after more than 4 hours of use. COS, metal cup was washed, rinsed and sanitized. x Print Date: 11/19/2025 Page 2 of 7 14 P Citation Description: Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) P Observation: Food Service - Wooden coffee knock board stored inside the trash can filled with trash. COS, see supplement. A stop use and release order was issued for the wooden knock board that was voluntarily discarded during the inspection. x

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 setup in a bucket inside the ware wash sink for sanitizing cleaned items. COS, establishment provided correct chlorine sanitizer. 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

Food Service- Mint tiramisu made the prior day and placed directly into the cold unit near the window measured between 44-47*F, after more than 4 hours of cooling. COS, See orders, a stop sale and release order was issued for these items that were voluntarily discarded by management. x

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. Copy of employee reporting agreement provided via email.

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 - Flans measured 42-44*F in the cold unit across from the window. RetailMultiple food items measured out of temperature inside the retail dairy unit: milk 48*F; hot dogs 47-50*F; cream cheese 46*F; butter blend 44-45*F; sweet cream butter 48*F. COS, See orders, a stop sale and release order was issued for these food items 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

Food Service- Multiple food items made onsite over 24 hours ago and stored in the various cold units were not date marked: flan, tres leches, cooked chicken, cooked beef. COS, Date mark was added. x

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 and disclosure) posted at the point of sale for food items served raw (Fish Ceviche), or undercooked (Eggs).

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 in English and Spanish via email.

7-209.11 Employee personal care item not stored in designated dressing room or area, locker, or other suitable facility. 7-209.11

Food employee personal supplements stored with single-service food containers on preparation table across from window. COS, personal items were moved to an appropriate location.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Retail - No hand wash sign provided at hand sink inside employees unisex restroom.

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

Food Service - Multiple cheese and guava pastries held in the hot box were unable to be determined to come from an approved source, with no valid permit or manufacturer information provided by the establishment. COS, See order, a stop sale and release order was issued for these products that were voluntarily discarded by management. x

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.

No certified food protection manager available at the food establishment that sells milk and eggs, and cooks from raw (chicken, fish, beef, pork).

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen- Store-made tiramisu was placed in closed containers to cool down in the small cold display unit, not allowing effective cooling to take place.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen - Various frozen meats placed on the preparation table across from the stove to thaw at ambient temperature until ready to cook.

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 - No probe thermometer available to assess cooking, reheating, and cooling of foods in the establishment. COS, probe thermometer was obtained during the inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen - Multiple unlabeled sauce bottles stored on all preparation tables and counter.

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

Food Service - Cafe window for customers to order remained open during the entire inspection with no effective means to protect against the entry of pests.

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 - Food employees not wearing hair restraints while engaged in open food handling and preparation for customer orders.

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- Tongs used to handle items prepared at the stove, found hanging off the oven door, not protected from contamination.

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 splash guard present between the ware wash sink wash compartment and the milkshake preparation area, as well as between the hand sink and the sanitize compartment of the ware wash sink.

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- Cold holding unit housing milk gallons, eggs, and hot dogs was found in disrepair with an ambient temperature between 44-46*F and unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or below. COS, Owner was able to fix the unit during the inspection and verified between 40-41*F.

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 - No test kit available to measure the chlorine sanitizer concentration at the ware wash sink and sanitizer buckets.

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

Kitchen - No chemical sanitizer available to sanitize dishware/utensils/equipment at the ware wash sink. COS, chlorine sanitizer was obtained 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 - No drain boards available at the ware wash sink to accommodate all soiled and cleaned utensils/equipment accumulated during operating hours.

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 - Burned on grease and carbon residue encrusted on the exterior of all cooking pans.

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

Outside grounds - Mop sink is not connected to the sewer system and drains directly to the floor. The food establishment has 30 calendar days to make necessary changes so that the mop sink is properly plumbed according to law. Failure to comply may result in administrative action.

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

Kitchen- Coffee machine draining into the wash compartment of the ware wash sink and not drained according to law. COS, Coffee machine drain line placed back into plumbing system.

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

Back area - Employee unisex restroom door not self-closing.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Kitchen- Mop, broom, and dustpan stored between the hand sink and stove.

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

Retail- Wet mop stored directly on the floor, and not placed in a position that allows air-drying.

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

Kitchen - Dirt, dust, and old food debris accumulated beneath all equipment and tables. Kitchen- Old liquid food residue encrusted on the wall behind the hand sink and the stove.

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 - Grease residue encrusted on vent hood filters.

99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C.

The food establishment is operating without a valid food permit and did not meet all permitting requirements. 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. Print Date: 11/19/2025 Page 6 of 7

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 USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Lili's Supermarket in Miami: Stop-Sale & Stop-Use Orders (4)

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 Lili's Supermarket in Miami
Date	Order Type	Product	Brand/Lot	Reason
Nov 14, 2025	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.
Nov 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Nov 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized…

Lili's Supermarket in Miami: Frequently Asked Questions

When was Lili's Supermarket in Miami last inspected?: Lili's Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 5, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Lili's Supermarket in Miami had?: Lili's Supermarket in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Lili's Supermarket in Miami find?: Lili's Supermarket in Miami was most recently inspected by FDACS on December 5, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Lili's Supermarket in Miami had any stop-sale or stop-use orders?: Yes, Lili's Supermarket in Miami has 4 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 Lili's Supermarket in Miami?: The most frequently cited FDACS violations at Lili's Supermarket in Miami are: 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 Pf; 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) Pf; 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) Pf.
Does Lili's Supermarket in Miami have any repeat violations?: Yes, Lili's Supermarket in Miami has had the following violations cited on multiple FDACS inspections: 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 Pf.