When was Sdr1 Food Corp in Miami last inspected?

Sdr1 Food Corp in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 9, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sdr1 Food Corp in Miami had?

Sdr1 Food Corp in Miami has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sdr1 Food Corp in Miami find?

Sdr1 Food Corp in Miami was most recently inspected by FDACS on October 9, 2025 (Met Sanitation Inspection Requirements).

Has Sdr1 Food Corp in Miami had any stop-sale or stop-use orders?

Yes, Sdr1 Food Corp in Miami has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Sdr1 Food Corp in Miami

Name: Sdr1 Food Corp in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

8700 Sw 137th Ct, Miami, FL 33183

Miami-Dade County · Supermarket · FDACS
Owner: Sdr I Food Corp
FDACS Estab #: 349183

Overview

Sdr1 Food Corp in Miami, FL has 7 FDACS food safety inspections on record with 28 violations and 4 stop-sale or stop-use enforcement actions.

7FDACS Insp.

28Violations

4Stop-Sale Orders

Last inspected FDACS: October 9, 2025

Sdr1 Food Corp in Miami: FDACS Inspection History (7)

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

2025 — 2 inspections

Oct 9, 2025 — Met Sanitation Inspection Requirements· 4 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].

Good Retail Practice Violations

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Kitchen - Tongs stored on oven handle. COS, tongs were moved to appropriate location.

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 - Clean Knives and flat spatulas wedged between the wall and ware wash sink.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Kitchen, Meat- Drain boards are not large enough to accommodate all soiled and cleaned items accumulated during operating hours.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen- Burned on grease deposits and carbon build up encrusted on the exterior of multiple pots and pans

Sep 22, 2025 — Re-Inspection Required· 24 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: 349183

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. No Hemp products were present during the inspection.

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 violations noted on the inspection report: hand washing; cooling temperatures; consumer advisory; equipment sanitization; hot and cold holding temperatures. Y 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

Food Service, Kitchen - Food employees wearing single-use gloves to handle food items, then changing tasks, entering and exiting the preparation areas without changing their gloves. COS, employees washed hands and donned new gloves. 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

Kitchen - Raw chicken stored above cut vegetables in cold unit. COS, raw chicken was 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

Meat- Old yellow meat residue encrusted on the interior housing corners of the band saw. COS, equipment was washed, rinsed, and sanitized.

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 orange mold-like grime encrusted on the interior of the ice macine. COS, equipment was washed, rinsed and sanitized during the inspection.

3-401.11(B)(1) Whole meat roast not cooked to heat all parts to a temperature and for the holding time that corresponds to that temperature as specified in the Food Code for roasts. 3-401.11(B)(1) PP

Kitchen - Kitchen employee stated that pork roasts were done cooking and was going to package for retail with an internal temperature of 115*F. COS, pork shoulder was placed back in oven and cooked to a minimum of 145*F. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Food service - Store-made Peruvian bell pepper sauce prepared, packaged and stored in the sauce reach-in cold unit the prior day measured out of temperature after more than 4 hours of cooling: 47-49*F. COS, sauce was voluntarily discarded during inspection. See orders, a stop sale and release order was issued for this food that was voluntarily discarded by management during the inspection. x

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

Food Service - Multiple food items measured out of temperature at steam table: pork belly 106-112*F; tostones 109-115*F; fries 85-93*F; salmon 90-125*F; yuca 11-120*F. COS, all food items were reheated to a minimum of 165*F. Retail - Packaged pork shoulders placed in the retail hot unit measured 103-115*F. COS, pork shoulders were voluntarily discarded during inspection. Stop and release issued, see supplement. Y 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. Y 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

Retail - Multiple commercially packaged sushi rolls measured out of temperature at cold unit: salmon rolls 45-47*F; tempura shrimp rolls 46-47*F; California rolls 44-45*F. COS, sushi rolls voluntarily discarded during inspection. Retail - Cheese breads on retail shelf measured 76-77*F. COS, cheese breads were voluntarily discarded during inspection. See orders, a stop sale and release order was issued for this food that was voluntarily discarded by management during the inspection. Y x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPfRepeat

Retail - No consumer advisory or disclosure present on commercially packaged sushi rolls and store-made raw swai ceviche placed in retail cold unit near the steam table. COS, Store-made items were placed behind the food service counter to be sold from there, while sushi rolls were voluntarily discarded by management due to another violation (cold holding).

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 bottle was stored on dry storage shelf above preparation table. COS, water bottle was moved to an appropriate location.

8 Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf

Food Service, Kitchen - Food employees used white common towels to dry hands.

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, Produce - No paper towels provided at hand wash sink. COS, paper towels 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

Kitchen - Tray of cooked chicken stored on hand wash sink. COS, tray was moved to appropriate location. Produce - Handwash sink blocked by multiple stacked gallon containers. Cos, containers moved to appropriate location.

Good Retail Practice Violations

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)

Retail- Multiple store-made food items placed in the cold unit across from the steam table were found missing ingredient and sub-ingredient information on the labels: rice pudding; Causa (potato casserole with chicken or tuna stuffing), and ceviche. COS, products were removed from retail sale and labeling requirements were discussed with management Print Date: 9/23/2025 Page 3 of 5 x 36 Pf Citation Description: 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 Observation: Meat - Multiple small flying insects found around processing area.

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

Kitchen - Pot of pork skin stored on floor next to ware wash sink. COS, pot was moved to appropriate location.

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

Meat - Food employee observed wearing watch 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)

Food Service - Wet wiping cloths placed on the various preparation tables, not held in sanitizer solution between uses. COS, wiping cloths placed in sanitizer solution. Food Service - Wet wiping cloth sanitizer solution measuring 0ppm in a bucket beneath the hand wash sink. COS, sanitizer was remade to proper concentration.

Kitchen - Tongs stored on oven handle. COS, tongs were moved to appropriate location.

Kitchen - Clean Knives and flat spatulas wedged between the wall and ware wash sink.

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.

Kitchen, Meat- Drain boards are not large enough to accommodate all soiled and cleaned items accumulated during operating hours.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen- Burned on grease deposits and carbon build up encrusted on the exterior of multiple pots and pans

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 cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* 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.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2023 — 4 inspections

Oct 4, 2023 — Focused Inspection· Focused Inspection

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: Visited the establishment to follow up on Request# 5102978. The issue described regarding Request# 5102978 was addressed with the person in charge during the visit.