How many inspections has Nuevo Siglo Supermarket in Miami had?

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

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

Nuevo Siglo Supermarket in Miami was most recently inspected by FDACS on October 23, 2025 (Met Sanitation Inspection Requirements).

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

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

Nuevo Siglo Supermarket in Miami

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

Last inspected: October 23, 2025

1305 Sw 8th St, Miami, FL 33135

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: Jayga Enterprise INC
FDACS Estab #: 54792

Overview

Nuevo Siglo Supermarket in Miami has been inspected 5 times since March 2023, with a combined 95 violations on record. The most recent inspection on October 23, 2025 documented 18 violations, primarily involving time and temperature control failures in the bakery and deli sections, missing date marks on ready-to-eat foods, employee health policy gaps, and a direct connection between a ware wash sink drain and the sewage system. Multiple hot-held empanadas in the bakery were measured between 120–130°F when the minimum required temperature is 135°F; all were corrected on site by reheating to 165°F or higher. Cooked ground beef prepared the previous day lacked a date mark, and multiple dessert items and deli hams were missing date marks — all were date-marked during the inspection. The person in charge was unable to correctly answer questions about foodborne illness prevention and reporting responsibilities, and the establishment lacks written procedures for responding to vomiting or diarrheal events; guidance was provided via email in both cases.

Prior inspections revealed a pattern of serious temperature control and cross-contamination violations. On March 29 and April 12, 2023, inspectors documented raw chicken stored directly over raw ground beef and cooked beef in the walk-in cooler, employees using the same knife to cut raw chicken and ready-to-eat tomatoes without changing blades, and raw shell eggs stored above cream cheese. Multiple high-priority violations involving hot-held and cold-held foods were corrected on site or voluntarily discarded, including ham and cheese empanadas held at 127–129°F and rice pudding held at 56–59°F. An April 27, 2023 inspection found chicken breast at 43.5°F in a retail cooler, corrected by placement in the freezer for rapid cooling. Fire-related sanitation issues have persisted: direct connections between ware wash sink drains and the sewage system with no required air gap were documented in both April 2023 and October 2025 inspections. The August 3, 2023 focused re-inspection resulted in zero violations following a final notice.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

93Violations

Last inspected FDACS: October 23, 2025

Nuevo Siglo Supermarket in Miami: FDACS Inspection History (5)

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

2025 — 1 inspection

Oct 23, 2025 — Met Sanitation Inspection Requirements· 18 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

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. Copy of employee health guidance provided via email.

Risk-Based Violations

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

Processing - Uncovered rolling rack of dough stored in walk in cooler. COS, rolling rack was covered during inspection.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Back room - Black and mold-like grime encrusted on the interior of the ice machine. COS, equipment was washed, rinsed and sanitized during the inspection.

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

Bakery - Multiple empanadas measured out of temperature in hot holding unit: beef 120-125*F; chicken 123-130*F; ham and cheese 120-130*F. COS, all empanadas were reheating to a minimum of 165*F. 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 was unable to respond to questions that relate to food borne illnesses and reporting responsibilities. Copy of employee health guidance provided via email. o

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

Processing - Cooked ground beef made previous day missing date mark. COS, beef was date marked during inspection. Bakery - Multiple dessert items placed in the dessert cold unit did not have any date marks. COS, date mark was added during inspection. Deli - Multiple hams missing date mark of when packages were opened. COS, date marks were added 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

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

Food Service - No soap or paper towel/drying device provided at hand wash sink. COS, soap and paper towels were provided 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

Processing - Rolling rack blocking access to hand wash sink. COS, rolling rack moved to appropriate location. Bakery - Sanitation bucket stored in hand wash sink. COS, sanitation bucket moved to appropriate location.

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 at food establishment.

Good Retail Practice Violations

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. 3-302.12Repeat

Processing - Multiple containers and bins missing label of common name of ingredient.

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

Deli - Food employee not wearing a hair restraint while engaged in open food handling.

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)

Processing, Food Service, Bakery - Wet wiping cloths were found on various preparation tables not held in sanitizer between uses.

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

Processing - Old food residue on multiple food prep table legs and shelving throughout area. Processing - Old food residue found on shelving in walk in cooler.

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)

Processing - Burned on grease deposits and carbon encrusted on pots.

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

Processing - Direct connection exists between the ware wash sink drain line and the sewage system in the establishment.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom - Employees unisex restroom door not self-closing.

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

Processing - Damaged and cracked floors throughout processing areas.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2025-2026 annual food permit not displayed.

2023 — 4 inspections

Aug 3, 2023 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: FINAL NOTICE AND RE-INSPECTION INVOICE HAND DELIVERED TO FOOD ESTABLISHMENT. Request #5099948

No violations or enforcement actions recorded for this inspection.

Apr 27, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: JAMES ZHENG

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Retail - Chicken breast measured at 43.5*F using a calibrated thermometer in retail cooler and found not cooled to 41*F or below before being placed into retail sale. COS, chicken breast was placed in freezer to rapid cool. 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

Back Processing - Food employee personal cup stored on shelf with sugar and spices. COS, Employee cup was moved to appropriate location. x

Good Retail Practice Violations

Back processing area- Multiple clear spray bottles not labeled with common food name. COS, spray bottles were labeled during inspection. x

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

Food service, Back Processing area- Direct connection exists at ware wash sink, with no 2" air gap installed according to law. o Print Date: 4/27/2023 Page 1 of 3

Apr 12, 2023 — Re-Inspection Required· 28 violations· Re-Inspection Required

Inspector: CATALINA ORDONEZ, SANITATION AND SAFETY SPECIALIST

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines and reporting agreement provided. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided. A risk control plan was offered to food establishment management.

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 the violations noted on the inspection report: unsanitary equipment, cold and hot holding temperatures and written procedures. o

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 processing area- Raw chicken stored over raw ground beef inside the walk in cooler. COS, raw chicken was stored properly during inspection. x

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 processing area- Container with raw beef stored over cooked ground beef, box with raw oxtail stored over cook beef, boxes with raw sausages stored over butter inside the walk in cooler. COS, all raw items were properly stored during the inspection. 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)

Food service- Cleaned oranges used for fresh juice stored uncovered. Back processing areabucket of peeled potatoes and big pieces of bread stored uncovered on food storage shelf inside walk in cooler. COS, breads were voluntarily discarded during inspection. o

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Processing area- Old food residue encrusted on interior of upper blade guide and between blade and wheel of band saw. Food residue observed on food tray ramp and behind slicer blade of recently cleaned deli slicer. COS, All equipment was properly washed, rinsed and sanitized during inspection. Old food residue observed between blades of meat tenderizer. COS, meat tenderizer was voluntarily removed from service during inspection. x

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

Back processing area- Food employee was observed washing and rinsing utensils without sanitizing them before use. COS, sanitizer compartment was set up during inspection and all utensils were sanitized. x

Bakery- Ham and cheese empanadas, beef empanadas, mushroom empanadas, onion and cheese empanadas, caprese empanadas, corn empanadas, eggplant empanadas and spinach empanadas, found between 111*F to 131*F, inside hot holding display case when probed with a calibrated thermometer, COS, All food items were voluntary discarded during inspection. x

Person in charge does not correctly respond questions that relate to preventing transmission of food borne disease by a food employee who has a disease or medical condition that may cause a food borne disease. Copy of Employee Health Guidelines and employee reporting, signing agreement provided. o

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

Food service- Rice pudding found between 42-43*F inside cold display unit. COS, food item was voluntarily discarded during inspection. x

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided. o Print Date: 4/12/2023 Page 2 of 6 26 P Citation Description: Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) P Observation: Back processing area- Employee medicine bottle stored over raisins on shelf located next to walk in cooler. COS, Bottle with medicine was removed and place in proper storage during inspection. x

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

Food service- Alcohol bottle stored next to chips under front counter. COS, alcohol was moved to proper location during inspection. Back processing area- Sanitizer spray bottle stored next to a bakery container with glaze on shelf located by walk in cooler. COS, sanitizer was moved to proper location during inspection. x Print Date: 4/12/2023 Page 3 of 6

Back Processing, Kitchen and Bakery processing areas- Multiple food employee's bottles of water and drink bottles, found on top of the various preparation tables throughout the establishment departments, while working with open foods. o

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Food Service- Food employees washed hands in the rinse compartment of the ware wash sink. o Print Date: 4/12/2023 Page 1 of 6 8 Citation Description: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14 Observation: Back processing, Bakery, Deli- No hand wash sign posted at hand sink throughout processing areas. Backroom- No hand wash sign posted at hand sink in employee restroom. COS, hand wash sign was posted during inspection inside employee restroom. o

Back processing area- Large trash can was blocking access to hand sink. Back processing areaplastic container filled with water stored inside hand sink next to preparation table. COS, plastic container was removed from hand sink during inspection. o

Good Retail Practice Violations

Back processing area- Multiple clear squirt bottles and containers, containing sugar, salt, backing powder and flour not labeled with common food name that have been removed from original packaging. o

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)

Meat area- Packaged containers of Chimichurri made in food establishment and placed on the front counter at customer reach were found missing all ingredient information. COS, all food items were placed behind counter. x

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Back processing area- Container with salted bacon stored on shelf underneath food products held for credit inside walk in cooler. COS, container with salted bacon was moved to proper location during inspection. x

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

Back processing area- Several boxes of meat stored directly on floor inside walk in freezer. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food Service- Wet wiping cloths were found on various preparation tables not held in sanitizer between uses. COS, wet wiping cloths were placed inside sanitizer bucket. x

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

Back processing area- Cardboard boxes were being used as liners on food storage shelves, inside walkin coolers. o

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

Back processing area- Old food residue on multiple food prep table legs and shelves. o

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

Back processing area- Heavy ice buildup from water leak in condensing unit inside walk in freezer. 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

Food service, Back Processing area- Direct connection exists at ware wash sink, with no 2" air gapinstalled according to law. o

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area- Employee unisex 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

Backroom area- No covered trash can provided inside employee unisex restroom. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside grounds- Large green dumpster missing drain plug. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside grounds- Large amount of trash and old food debris spillage around floor of large green dumpster. o Print Date: 4/12/2023 Page 4 of 6 53 Citation Description: Physical facilities not maintained in good repair. 6-501.11 Observation: Food service, Back Processing, Meat and Bakery areas- Broken floor tiles through all food preparation areas. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food Permit not conspicuously displayed in food establishment. COS, 2023 food permit was printed and posted during inspection. x

Mar 29, 2023 — Re-Inspection Required· 43 violations· Re-Inspection Required

Inspector: MAGALY CICERO-ASQUERI, ENVIRONMENTAL SPECIALIST II

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. The issue described regarding Request # 5094900 was addressed with the person in charge during the inspection. Employee Health Guidelines and reporting agreement provided. Food Establishment has decided to discontinue bagging of ice for retail sale. If Food Establishment decide to re-start the bagging of Ice for Retail Sale they must conduct the Microbiological test as required by law.

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 ensure active managerial control in the establishment as evidenced by the violations noted on the inspection report: hand washing; unsanitary equipment, unsanitary conditions, food cross contamination, hot and cold holding temperatures. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen, Front Food Service area- Food employees wearing single-use gloves to wash and handle unclean equipment / utensils then handled clean utensils and between entering and exiting the preparation areas prior to engaging in food preparation without changing gloves between tasks. Proper glove usage was discussed with management. 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)

Backroom area - buckets of peeled potatoes stored uncovered on food storage shelf inside walk in cooler. o

Backroom area, bags of raw chicken breast stored in metal container along with bags of ground sausage, on food storage shelf inside walk in cooler. COS, all food were moved to proper storage during inspection. x

Front Food Service area, employee was observed cutting a raw chicken breast and with the same knife cutting tomatoes to proceed in the perpetration of a sandwich. COS, employee was asked to stop perpetration and cross contamination practices were discussed. Management voluntarily discarded all tomatoes. Backroom area, raw shell eggs stored on shelf above ready to eat containers of cream cheese, inside walk in cooler. COS, eggs were moved to proper storage during inspection. x Print Date: 3/30/2023 Page 2 of 7 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Backroom area, Interior of Blueair ice machine, ice bin and ice shoot, with mold like residue throughout unit. COS, Ice machine was properly washed rinsed and sanitized during inspection. Cake processing area, icing piping tips, icing sleeves, utensils, baking pans and molds found encrusted with old food residue not cleaned as required. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Processing area- Old food residue encrusted on interior of the blade and wheel of band saw, on the meat tenderizer. COS, All equipment was properly washed, rinsed and sanitized during inspection. x

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

Back Processing area, underside of large mixers, found with encrusted old food residue. COS, All equipment was properly washed, rinsed and sanitized during inspection. x

Front Bakery area, Ham and cheese and spinach empanadas, found between 127*F to 129*F, inside hot holding display case when probed with a calibrated thermometer, COS, All product was voluntary discarded during inspection. x

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

Front Food Service area, found rice pudding and bread pudding between 56*F to 59*F, inside cold holding display case when probed with a calibrated thermometer. COS, All product was voluntarily discarded during inspection. x

Backroom area, found several metal trays with left over cooked meat from previous day, with no date marking inside walk in cooler. COS, all foods were dated during inspection. x

Establishment does not have written procedures for employees to follow when responding to a vomitor diarrhea event in the establishment. o

Front Food Service, Back Processing area, several toxic cleaners and alcohol bottle, found on multiple food prep tables while employee working with open foods and stored along single service items and food storage shelves. COS, all toxic cleaners were removed and placed in proper storage during inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Back processing area, found employee medicine bottle stored above food prep table while working with open foods. COS, all medicines were removed and place in proper storage during inspection. x Print Date: 3/30/2023 Page 3 of 7

Back Processing, Food Service, Kitchen, Meat, Deli and Bakery processing areas- Multiple food employees' water and coffee open cups and drink bottles, found on the various preparation tables throughout the establishment departments, while working with open foods. o Print Date: 3/30/2023 Page 1 of 7 6 Pf Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf Observation: Back Processing, Food Service, Kitchen areas - Food employees washed hands in the rinse compartment of the ware wash sink. 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

Back Processing, Food Service, Kitchen, Meat, Deli processing areas - Food employees did not wash hands after exiting the processing area and returning to continue to work with clean utensils and open foods, then serving food to customers, and prior to donning gloves to continue working with open foods. COS, employees were ask to stop and wash hands and don new gloves during inspection. Proper hand washing procedures were discussed with management. x

Back processing area - Large trash can was blocking access to hand sink as well as wet wiping cloths and reusable gloves stored inside hand sink next to large ware wash sink. Bakery area, plastic container filled with water stored inside hand sink in front of hot case. Front Food Service area, pot stored inside hand sink next to ware wash sink. COS, All hand sink were made accessible during inspection. x

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

Backroom area, no hand wash sign provided at hand sink inside employees unisex restroom. o

Good Retail Practice Violations

213 Weekly samples not submitted to an approved lab after quarterly results exceeded standards. 5K-4.023(8)(c) F.A.C.

Retail area, No Microbiological testing for bagged ice. COS, all bagged ice were removed form retail sale and voluntarily discarded during inspection. Food Establishment has decided to discontinue bagging of ice for retail sale. x

Front Food Service area, Back processing area, Kitchen, Bakery and Meat department, multiple clear squirt bottles and container, containing oils, sauces, sugar, salt, water, backing powder and flour not labeled with common food name that have been removed from original packaging. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail area, no labels provided on bagged ice inside reach in cooler. COS, all bagged ice was removed from retail sale and voluntarily discarded. x

Retail area, packaged containers of Chimichurri made in food establishment were found missing all ingredient information. COS, product was removed from retail sale and place behind counter in display case. x

Backroom area, found milk crates with food product been held for credit and stored along with wholesome food for retail sale, inside of walk in cooler. 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

Backroom area, found several boxes of meat and produce stored on floor inside walk in cooler. o

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

Front Food service and Kitchen area, employee engaged in open food preparation wearing several bracelets and rings with stones. COS, management made employees remove all jewelry during inspection. x

Front Food Service, Kitchen, Meat and Back Processing areas, Wet wiping cloths were found on various preparation tables not held in sanitizer between uses. o

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Front Food Service area, clean utensils stored not inverted so only handles area touched. o

4-903.12 Cleaned and sanitized equipment, utensils, or laundered linens 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

Front Food Service area, found clean cutting knife been stored between unclean wood stud and counter. o

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

Front Food Service, Back Processing, Kitchen, Meat areas, several scratched and scored cutting surface with deep cuts that can no longer be effectively cleaned and sanitized, nor resurfaced. o

Backroom area, cardboard boxes were being used as liners on food storage shelves, inside walk in cooler and walk in freezers. o Print Date: 3/30/2023 Page 4 of 7 45 Citation Description: Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11 Observation: Back processing area, observed employee cutting washed tomatoes on an unclean piece of a cardboard box. COS, all tomatoes that had been cut along with the cardboard box were voluntarily discarded. x

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom area, observed heavy ice buildup on condensing unit inside walk in freezer. o

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

Front Food Service, Back processing, kitchen, Meat and Bakery areas, old food residue on multiple food prep table legs and shelves, outside of cooler doors and handles. o

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 area, Burned on grease deposits and carbon residue encrusted on the exterior of numerous baking trays and pots/pans throughout the processing area. o

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

Backroom area, observed heavy ice buildup from water leak in condensing unit inside walk in freezer. 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

Front/Back Processing areas, direct connection exists at ware wash sink, with no 2" air gap installed according to law. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area, no covered trash can provided inside employees unisex restroom. o

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area, employees unsex restroom door not self-closing. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside grounds, large amount of trash and old food debris spillage around floor of large green dumpster. o

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

Outside grounds, large green dumpster not kept covered, after they are filled. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside grounds, large green dumpster missing drain plug. o

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

Front/Back Processing, Kitchen, Meat and Bakery areas, observed broken floor tiles through all food preparation areas. Back processing area, broke and missing ceiling tiles above hand sink. 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

Front/Back Food service, Kitchen and Backroom areas- Old food residue and grease deposits, encrusted on the floor, walls, and ceiling tiles near the stove, ware wash sink and under food storage shelves of walk in cooler/ freezer. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food Permit not conspicuously displayed in food establishment. o Print Date: 3/30/2023 Page 5 of 7 INSPECTION: VENDED WATER/VENDED ICE Violation Number

Nuevo Siglo Supermarket in Miami: Frequently Asked Questions

When was Nuevo Siglo Supermarket in Miami last inspected?: Nuevo Siglo Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 23, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Nuevo Siglo Supermarket in Miami had?: Nuevo Siglo Supermarket in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Nuevo Siglo Supermarket in Miami find?: Nuevo Siglo Supermarket in Miami was most recently inspected by FDACS on October 23, 2025 (Met Sanitation Inspection Requirements).
Has Nuevo Siglo Supermarket in Miami had any stop-sale or stop-use orders?: No, Nuevo Siglo Supermarket in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Nuevo Siglo Supermarket in Miami?: The most frequently cited FDACS violations at Nuevo Siglo Supermarket in Miami are: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf; 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; 3-302.12: 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.
Does Nuevo Siglo Supermarket in Miami have any repeat violations?: Yes, Nuevo Siglo Supermarket in Miami has had the following violations cited on multiple FDACS inspections: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf; 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; 3-302.12: 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.