How many inspections has Pardo Supermarket in Miami had?

Pardo 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 Pardo Supermarket in Miami find?

Pardo Supermarket in Miami was most recently inspected by FDACS on January 22, 2026 (Focused Inspection).

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

Yes, Pardo Supermarket in Miami has 13 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

Pardo Supermarket in Miami

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

1385 Nw 27th Ave, Miami, FL 33125

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Joy Bangla Food LLC
FDACS Estab #: 426770

Overview

Pardo Supermarket in Miami, FL has 2 FDACS food safety inspections on record with 39 violations and 13 stop-sale or stop-use enforcement actions.

2FDACS Insp.

39Violations

13Stop-Sale Orders

Last inspected FDACS: January 22, 2026

Pardo 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.

2026 — 1 inspection

Jan 22, 2026 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issues described regarding Request #5149008 were addressed with the person in charge during the visit.

No violations or enforcement actions recorded for this inspection.

2025 — 1 inspection

Mar 7, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 39 violations· 13 stop-sale orders· Re-Inspection Required

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

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 evidenced by violations for sanitization, cold holding, hand washing and unapproved food source. 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)

Retail - Multiple containers with cooked rice and beans, bones and raw meats not covered inside walk in cooler. COS, all food items were covered during inspection.

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

Retail - Raw beef stored on shelf above cooked rice and beans. COS, rice and beans were moved to appropriate location x

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

Kitchen - Slicer located on preparation table found with old food residue on plate, blade guard and handle. COS, Slicer was cleaned, rinsed, and sanitized during inspection. Meat - Old yellow food residue encrusted on the blades of the meat tenderizer. COS, equipment was washed, rinsed, and sanitized. Meat- band saw found with meat residue on the bottom under the rim. Cos, band saw was washed, rinsed, and sanitized by food employee during the inspection.

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

Kitchen, Meat - Utensils, equipment parts, tongs, bowl, pots and pans were washed and rinsed then used without a sanitizing step. COS, equipment were washed, rinsed, and sanitized. 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

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen - Raw shell eggs placed on a preparation table next to the stove were held at an ambient temperature of 75*F. COS, raw shell eggs were placed under proper refrigeration. 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

Kitchen - food items stored in counter top reach in cooler found at temperatures above 41*F when internally probed with an accurate thermometer: milk cream 51, cheese 52*F. COS, products were voluntarily discarded by management during inspection. A stop-sale and release were issued. 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

Retail - No date marking available for shredded cooked beef held for more than 24 hours, stored inside walk in cooler unit. COS, cooked beef was date marked properly. 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

The establishment does not have written procedures for employees to follow when responding to a vomiting or diarrhea event. Copy of guidance for written procedures for cleaning up vomiting and diarrheal events provided.

7-202.12(A) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A) (2)-(3) and (B) PP

Backroom Can - Raid Ant & Roach Killer labeled "for indoor household use" stored below ware wash sink. Cos, chemical was removed from establishment 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

Kitchen, Meat - Food employee personal water bottles were stored on the preparation tables where food processing was occurring. COS, water bottles were moved to an appropriate location.

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

Kitchen - Food employee washing hands at the three-compartment sink.

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

Meat - Hand wash sign not available at hand wash sink. Backroom: Hand wash sign not available at hand wash sink inside employee restroom. Signs were provided during inspection

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

Kitchen, Meat, Backroom - No paper towels provided at hand wash sinks. COS, paper towels were provided at all hand wash sinks.

5-203.11 At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 PfPf

Meat processing - No hand wash sink available in the meat food service area for employees to wash hands prior to handling exposed meats for customer orders. Kitchen - No hand wash sink available in the area. See supplement, a stop use order is in effect for all food related equipment, ware washing, and open food processing/handling in this area. Stop use order was released on the second day of inspection. Hand wash sinks with hot and cold running water and proper drainage were installed.

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

Kitchen - Nacatamales, tequenos and empanadas found, were unable to be determined to come from an approved source, with no valid permit or manufacturer information provided by establishment. COS, all food items voluntarily discarded by management. Stop sale and release order issued. See supplement. x

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail - Multiple packages of sugar breads displayed on the shelf next to register missing the manufacturer label. No manufacturer/distributor information available on packages of Arepas de La Casa placed at retail sale in reach-in freezer. COS, products were removed from retail sale until vendor can provide additional labeling information.

Good Retail Practice Violations

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 is available for assessing, receiving, and holding temperature control for safety (TCS) foods. COS, A probe thermometer was provided 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

Retail - Observed multiple containers with (beans, sugar, salt, rice, species, flour, lentils) inside storage room located next to the office, not labeled with the common name of food. Kitchen Unlabeled container of sugar found on counter.

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Kitchen, cabinets - Dead roaches attached beneath equipment throughout areas. Cos, All areas were cleared and checked by the second day of inspection.

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Kitchen - Live roaches crawling behind and beneath the large counter top, near the ware wash sink.See supplement, a stop use order is in effect for all open food processing/handling, all food related equipment and utensils in the bakery, including but not limited to the ovens/proofer/bread slicer located in this area. When corrections have been made, call 850-245-5520 to request an inspector visit for a written release. Stop use order was released of second day of 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

Retail - Multiple boxes of food stored directly on the floor inside the walk-in cooler.

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

Meat - Food items for return stored with the retail food items inside the display reach in cooler. COS, food items where separated, identify and held apart for vendors returns credits.

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

Kitchen - Wet wiping cloths placed on the various preparation tables, not held in sanitizer solution between uses.

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)

Meat - No splash guard present between the ware wash sink sanitize compartment and the hand wash sink.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Meat - foam trays not stored in original packaging on shelves above equipment. Kitchen observed milk gallons, water gallons and butter containers being re used to store house made juices from pulp concentrate.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Meat - foam trays not stored in original packaging on shelves above equipment. COS, foam trays were recovered during inspection.

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

Meat - Display reach in cooler housing desserts and cheese found with an ambient temperature 45-52*F. Kitchen - Counter Reach-in cold unit housing cream and cheese was found in disrepair with an ambient temperature between 42-51*F. Both equipments Unable To Maintain Time/temperature Control For Safety Foods At An Internal Temperature Of 41*F or less. See supplement, a stop use and release order issued. COS, both equipment were repaired during the inspection. Stop use was released on second day of report.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail - Multiple Sodas crates used as shelf storing boxes of food inside walk in freezer.

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

Meat - Deep, black grooves scored into multiple cutting boards in the kitchen. COS, see supplement, a stop use and release order was issued for these products that were voluntarily discarded during the inspection.

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, Meat - No test kit available in the establishment to measure the sanitizer at the ware wash sink. Test kit provided during inspection.

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 - Grease deposits and burned on carbon encrusted on the exterior of multiple cooking pans and pots. Soil and old food debris between equipments. Old food debris on bottom shelves of cabinets.

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

Kitchen, Meat - No sink stoppers available to wash, rinse, and sanitize at the ware wash sink. COS, Sink stoppers were obtained during the inspection. Meat - Water is leaking from the drainpipe at the hand sink located next to the ware wash sink. Faucet at the ware wash sink does not reach all three compartments when water is turned on. COS, faucet that reaches all compartments was installed during the inspection.

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

Backroom area - Employees unisex restroom door is not self-closing.

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 provide inside employees unisex restroom.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen - Employees personal phones stored above preparation table. Cos, phones were removed.

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 - employee personal purses stored on shelf with paper and other items used in the meat department. COS, purses were removed and properly stored during inspection.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid 2025 food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within ten days. Contact the Business Center at 850-245-5520 for further assistance. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages: