Price Choice Foodmarket / Jmn Deli in Miami
1851 Ne 2nd Ave, Miami, FL 33132
Price Choice Foodmarket / Jmn Deli in Miami, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures, and $560.00 in fines across 3 disciplinary actions (plus 6 FDACS inspections).
Last inspected FDACS: March 10, 2026
Price Choice Foodmarket / Jmn Deli in Miami: Comparison to Miami-Dade County Averages
This Facility
0
violations / inspection
0 violations per inspection
Miami-Dade County Avg
6.69
violations / inspection
6.69 county average
This Facility
0
emergency closures
0 closures
Miami-Dade County Avg
0.13
closures / facility
0.13 county average
Price Choice Foodmarket / Jmn Deli in Miami: Fines & Disciplinary Actions (3)
Total fines on record: $560.00
| Action Date | Case Number | Fine | Violation Date | Enforcement Office |
|---|---|---|---|---|
| 1--2023047033 | $400.00 | Aug 10, 2023 | Miami (Doral) | |
| 1--2023045137 | — | Aug 10, 2023 | Miami (Doral) | |
| 1--2019003735 | $160.00 | Dec 21, 2018 | Miami (Doral) |
Price Choice Foodmarket / Jmn Deli in Miami: FDACS Inspection History (6)
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 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.
— Met Inspection Requirements· 22 violations· Met Requirements
Comments: Consultation visit with food establishment management. Request#5092772
Consumer Advisory business resource provided.
The issues described in request # 5092772 were addressed with the person in charge during this inspection.
Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided.
Risk-Based Violations
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
Retail Area: Raw ground pork sausage stored directly above raw beef steak in retail display cooler.
COS: Properly stored at time of inspection.
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
Retail Area: Probed 8 packages of cut watermelon in retail display coolers and found
temperatures between 45 F and 51 F. Person in charge stated it was cut two hours prior and placed into retail
display cooler. COS: All watermelon removed from retail sale and placed into walk in cooler to properly cool to 41
F at time of inspection.
x
Print Date: 2/10/2023
Page 1 of 6
23
Pf
Citation Description: Reminder 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 asterisking the animal-derived food requiring disclosure to a footnote that contains one of the
three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) Pf
Observation: Retail Area: Consumer advisory reminder missing for raw fish sushi in retail display cooler. COS:
Provided at time of inspection and placed at point of sale.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Establishment does not have written employee procedures for cleanup of a vomit and diarrhea
event.
o
Print Date: 2/10/2023
Page 2 of 6
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: Hand washing sign missing in only restroom.
o
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
Meat Area: Hand sink in meat cutting room blocked by scoop in basin. COS: Scoop removed and
basin cleaned at time of inspection.
x
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until
time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or
immediately upon completion of thawing under cold running water. 3-501.13(E)
Retail Area: Five packages of fish found in retail display cooler thawing in packaging the reads
remove from packaging prior to thawing. COS: Fish removed from packaging at time of inspection.
x
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a
hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not
equipped with at least one integral or permanently affixed temperature measuring device that is located to allow
easy viewing of the temperature display; or temperature measuring device not designed to be easily readable.
4-204.112(A), (B) and (D)
Meat Area: Ambient air thermometer missing in walk in packaged meat cooler.
o
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Backroom Area: Receiving door open throughout inspection without protection from insects and
rodents.
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
Seafood Area: Multiple cases of packaged foods stored on floor in walk in freezer.
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
Produce Area: Employee with bracelet on wrist at time of processing. Meat Area: Employee with
bracelet on wrist at time of processing.
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)
Meat Area: Multiple in use wet wiping cloths stored on cutting tables in meat cutting room at time
of processing. COS: Properly stored at time of inspection.
x
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Backroom Area: Multiple packages of Styrofoam meat cutting tray stored on floor at receiving
door.
o
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water
pressure, or water temperature measuring device not maintained in good repair or not accurate within the
intended range of use. 4-502.11(A) and (C)
Backroom Area: Wall mounted ambient air thermometer not recording temperature in dairy walk in
cooler.
o
6-501.18
Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not
cleaned as often as necessary to keep them clean. 6-501.18
Meat Area: Hand sink in meat cutting room with soil build-up on faucets and basin. COS: Cleaned
at time of inspection.
x
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Backroom Area: Only restroom missing covered trash can.
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: Only restroom missing self closer on door.
o
Print Date: 2/10/2023
Page 3 of 6
52
Citation Description: 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
Observation: Outside Area: Dumpster uncovered and full.
o
5-501.11
Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables not
maintained in good repair. 5-501.111
Outside Area: Dumpster fence enclosure with damaged side and front gate.
o
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
Backroom Area: Maintenance ladder stored touching single service storage rack at receiving.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not
done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat Area: Soil build-up on wall at ware wash sink and pork processing table in cutting room.
COS: Areas cleaned at time of inspection.
x
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat Area: Damaged and cracked floor in meat cutting room at ware wash sink. Backroom Area:
Damaged and cracked floor in dairy walk in cooler at entrance.
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the
bulb so that only the face of the bulb is exposed. 6-202.11
Meat Area: Ceiling light in cutting room with crack in cover with lights that appear to not be shatter
proof.
o
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
Meat Area: Two Employee personal hats stored on wire rack directly above meat cutting table in
cutting room.
o
— 1 inspection
— Met Inspection Requirements· 25 violations· Met Requirements
Comments: Consultation visit with food establishment management. Request#5079919
The issues described in request # 5079919 were addressed with the person in charge during this inspection
Risk-Based Violations
2-102.11(C)
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 at time of inspection could not answer questions that relate to foodborne illness
o
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 PP
Meat observed nail polish remover and rubbing alcohol on shelf directly above prep table at entrance
of cutting room cos properly stored at time of inspection
x
Print Date: 5/27/2022
Page 2 of 5
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils,
and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Meat observed open employee foods and beverages on prep table at entrance of cutting room cos
food and beverage removed at time of inspection
x
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least 100°F
through a mixing valve or combination faucet. 5-202.12(A) PfPf
Meat observed hot water at only hand sink turned off at start of inspection cos hot water turned on at
time of inspection
x
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
Meat observed only hand sink blocked by items in basin cos items removed at time of inspection
x
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
Meat observed hand towels missing at only hand sink in cutting room cos towels provided a time of
inspection
x
Print Date: 5/27/2022
Page 1 of 5
13
P
Citation Description: 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) P
Observation: Retail observed packaged raw chicken on shelf directly above ready to eat foods cos properly stored
at time of inspection
x
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of
use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately
upon completion of thawing under cold running water. 3-501.13(E)
Retail observed ROP fish thawing in retail display cooler cos fish removed from sale removed from
vacuum and repackaged at time of inspection
x
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot
food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with
at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the
temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)
Retail observed yogurt cooler missing ambient air thermometer
o
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
Backroom observed probe thermometer not available at start of inspection cos provided at time of
inspection
x
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 observed 17 in house packaged puddings missing labeling cos voluntarily removed from sale at
time of inspection
x
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain the insect
within the device; or insect control device located over a food preparation area or not installed to prevent dead
insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or
unwrapped single-service or single-use articles. 6-202.13
Meat observed wall mounted bug attraction device directly above prep table at entrance of cutting
room
o
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate their
presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the
premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of
pest control. 6-501.111 (A)-(C) Pf
Backroom observed multiple fruit flies at mop sink drain
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 observed multiple cases of frozen foods on soiled floor in walk in freezer
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Meat observed multiple employees not effectively restraining hair in cutting room at time of processing
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
Meat observed multiple cutting boards in cutting room scored and pitted
o
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
Backroom observed sanitizer test kit not available at start of inspection cos provided during of
inspection
x
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
Produce observed rain boards missing at ware wash sink meat observed drain boards missing at ware
wash sink
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat observed leak at drain line of only hand sink in cutting room
o
Print Date: 5/27/2022
Page 3 of 5
49
Pf
Citation Description: Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into
the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an
approved backflow prevention device. 5-203.14 Pf
Observation: Mat observed wall mounted threaded faucet at ware wash sink missing backflow
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 observed dumpster uncovered and full
o
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
Produce observed broom stored touching only hand sink cos broom properly stored a time of
inspection
x
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done
during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat observed soil build-up on walls, floor and ceiling
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat observed damaged floor in cutting room produce observed damaged floor in cutting room
o
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not
smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas
subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily
cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they
are smooth and easily cleanable. 6-101.11 and 6-201.11
Backroom observed unfinished wood floor and walls of walk in freezer
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or
other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only
the face of the bulb is exposed. 6-202.11
Retail observed lights in produce herb reach in cooler not shielded produce observed light over ware
wash sink not shielded backroom observed ceiling light in walk in cooler not shielded
o
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
Meat observed personal backpack on shelf directly above prep table at entrance of cutting room
o
Price Choice Foodmarket / Jmn Deli in Miami: Frequently Asked Questions
- How many health inspections has Price Choice Foodmarket / Jmn Deli in Miami had?
- Price Choice Foodmarket / Jmn Deli in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Price Choice Foodmarket / Jmn Deli in Miami ever been shut down?
- No, Price Choice Foodmarket / Jmn Deli in Miami has no emergency closures on record with Florida DBPR.
- Has Price Choice Foodmarket / Jmn Deli in Miami faced any disciplinary actions?
- Yes, Price Choice Foodmarket / Jmn Deli in Miami has 3 disciplinary action(s) on record with Florida DBPR totaling $560.00 in fines.
- How much has Price Choice Foodmarket / Jmn Deli in Miami been fined?
- Price Choice Foodmarket / Jmn Deli in Miami has been fined a total of $560.00 across 3 disciplinary action(s) on record with Florida DBPR.
- When was Price Choice Foodmarket / Jmn Deli in Miami last inspected?
- Price Choice Foodmarket / Jmn Deli 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 Price Choice Foodmarket / Jmn Deli in Miami had?
- Price Choice Foodmarket / Jmn Deli in Miami has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Price Choice Foodmarket / Jmn Deli in Miami find?
- Price Choice Foodmarket / Jmn Deli in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection).
- Has Price Choice Foodmarket / Jmn Deli in Miami had any stop-sale or stop-use orders?
- No, Price Choice Foodmarket / Jmn Deli in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Price Choice Foodmarket / Jmn Deli in Miami?
- The most frequently cited FDACS violations at Price Choice Foodmarket / Jmn Deli in Miami are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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; 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.
- Does Price Choice Foodmarket / Jmn Deli in Miami have any repeat violations?
- Yes, Price Choice Foodmarket / Jmn Deli in Miami has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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.
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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 Price Choice Foodmarket / Jmn Deli. How we collect and verify this data.