Presidente Supermarket # in Miami
Last inspected:
3001 Nw 17th Ave, Miami, FL 33142Presidente Supermarket #0031 in Miami had 11 inspections on record between September 2023 and March 2026, with 26 total violations documented. A stop-sale order issued December 15, 2025 required the destruction of hot-held foods including croquettes, fried chicken, and roasted chicken after multiple items measured below the required 135°F holding temperature. The most serious inspection occurred December 15, 2025, when inspectors documented five priority violations including raw pork stored directly above ready-to-eat foods, untreated raw eggs stored at ambient temperature on a preparation table, employee medicines stored above a food preparation surface, and cardboard with heavy grease accumulation used to line a preparation table. During that same inspection, multiple hot-held items in the kitchen measured critically low: tamales at 85°F, chicken at 94–100°F, pork at 94–98°F, and beef at 100–102°F. All corrected-on-site items were reheated to 165°F or above by facility management during the inspection. A follow-up inspection January 8, 2026 found four violations including a repeat hot-temperature violation with croquettes measured at 109–115°F and handwashing sinks blocked by squeeze bottles; all items were corrected on site. The most recent inspection on March 10, 2026 was a focused inspection with no violations.
Summary generated from Florida FDACS public inspection records.
Presidente Supermarket # in Miami: FDACS Inspection History (11)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 4 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
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) PPRepeat
Cafe - Multiple variety of croquettes(ham, chicken, cheese) measured between 109-115*F.
COS, croquettes were reheated to 165*F and above. Food Service - Multiple food items measured out of
temperature at steam table: fried chicken 120-125*F; roasted chicken 125-130*F. COS, all food items were
reheated to 165*F and above.
Y
x
Repeat
COS
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
Food Service - Squeeze bottles stored in hand wash sink.
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 deposits and carbon encrusted on baking sheets.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen - Condensation line for condenser unit in kitchen walk-in cooler found leaking onto
floor.
— 2 inspections
— Re-Inspection Required· 22 violations· 1 stop-sale order· Re-Inspection Required
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.
The issue described regarding Request #5146178 was addressed with the person in charge during the inspection.
Copy of guidance for written procedures for the clean-up and disinfection guidance document provided via email.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Kitchen - Raw pork belly stored above french fries and mayonnaise tub in cold unit. COS,
pork belly was moved to appropriate location.
Y
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Kitchen - Uncovered pork belly stored on storage shelf of walk in freezer. Cafe - Uncovered
washed oranges found in the holding basket of the orange juice machine.
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
Kitchen - Multiple food items stored on top of ovens measured out of temperature: tamales
85*F; chicken 94-100*F; pork 94-98*F, beef 100-102*F. COS, all food items were reheated to 165*F and
above. Food Service - Multiple food items measured out of temperature at steam table: pork chunks
108-110*F; mortadella 113-117*F; chicharrones(fried pork belly) 110-120*F; chicken 110-125*F. COS, all
food items were reheated to 165*F and above. Cafe - Multiple variety of croquettes(ham, chicken, cheese)
measured between 115-120*F. COS, croquettes were voluntarily discarded. See order, stop sale and
release issued.
Y
x
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 stored on preparation table at an ambient temperature of 70*F.
COS, eggs were moved to cold unit.
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
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 and disinfection guidance document provided via email.
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
Kitchen - Employee medicines stored on shelf above preparation table. COS, medicines
were moved to appropriate location.
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 - Food employee personal water bottles were stored on the preparation tables and
dry storage rack. COS, the 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
Food Service - Food employee washed hands at ware wash.
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
Food Service, Kitchen - Food employees did not wash hands between entering and exiting
food preparation area and prior to donning gloves to handle food items. COS, employees washed hands
and donned new gloves.
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
Retail - No hand wash sign posted at hand wash sink in employee restrooms.
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. 3-302.12
Cafe - Unlabeled container of sugar found stored next to coffee machine.
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.
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)
Cafe - Spoons used for coffee and coffee with milk were stored in a container with standing
water measuring 74*F. COS, water was discarded
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Food Service - Scoop handle stored in direct contact with ice in ice bin. COS, Scoop handle
was placed above ice. Kitchen - Plastic containers without handles were found stored inside rice and
seasoning bins. COS, containers were removed.
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 - Pans on storage drying rack found not inverted. Kitchen - Strainer wedged between
the wall and the preparation table, COS, strainer was removed and washed, rinsed and sanitized.
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 and
preparation tables.
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment
allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use
conditions, are not safe. Materials used to make single-service or single-use articles allow migration of
deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
Kitchen - Cardboard with heavy accumulation of grease used to line preparation table next to
ovens.
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 - Burned on grease deposits and carbon encrusted on baking sheets.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Retail - No covered trash can provided inside employee womens restroom.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce - Paint peeling off of the ceiling of produce walk-in cooler.
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 - Personal cell phone stored on preparation table where open food processing was
occurring. COS, cell phone was moved to appropriate location.
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 hot 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.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request# 5115802.
The issue described regarding Request# 5115802 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: Offsite visit to conduct routing inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described regarding Request #5102296 were addressed with the person in charge during the visit.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 2 violations· Focused Inspection
Comments: The issue(s) described regarding Request #5093307 was/were addressed with the person in charge during the visit/inspection.
Risk-Based Violations
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
Deli/meat area, observed food employees working on various different tasks while wearing the
same gloves, including working with raw foods. COS, manager was advised and employee washed hands and
changed gloves.
x
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
Deli/Meat area, food employee touching face and hair and continue to don new gloves without
washing hands first. COS, manager was advised of proper handwashing procedures and employee removed
gloves washed hands and donned new gloves.
x
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 violation· Focused Inspection
Comments: Request#5082626. Discussed issues with management.
Risk-Based Violations
Retail - observed white, mold-like growth on red potato in bin of bagged potatoes in produce area.
Observed russet potato with soft, mushy texture in bin of bagged potatoes in produce area. COS, potatoes were
voluntarily discarded by management during inspection.
x
Presidente Supermarket # in Miami: Stop-Sale & Stop-Use Orders (1)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Presidente Supermarket # in Miami: Frequently Asked Questions
- When was Presidente Supermarket # in Miami last inspected?
- Presidente Supermarket # 0031 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 10, 2026. Inspection type: Focused Inspection.
- How many inspections has Presidente Supermarket # in Miami had?
- Presidente Supermarket # 0031 in Miami has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Presidente Supermarket # in Miami find?
- Presidente Supermarket # 0031 in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection).
- Has Presidente Supermarket # in Miami had any stop-sale or stop-use orders?
- Yes, Presidente Supermarket # 0031 in Miami has 1 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 Presidente Supermarket # in Miami?
- The most frequently cited FDACS violations at Presidente Supermarket # 0031 in Miami are: 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) P; 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); 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 P.
- Does Presidente Supermarket # in Miami have any repeat violations?
- Yes, Presidente Supermarket # 0031 in Miami has had the following violations cited on multiple FDACS inspections: 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) P; 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).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Presidente Supermarket # 0031. How we collect and verify this data.