Sedanos # 0037 in Miami
14524 Sw 8th St, Miami, FL 33184
Sedanos # 0037 in Miami, FL has 4 FDACS food safety inspections on record with 37 violations and 1 stop-sale or stop-use enforcement action.
Last inspected FDACS: August 8, 2025
Sedanos # 0037 in Miami: FDACS Inspection History (4)
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
— Met Sanitation Inspection Requirements· 1 violation· 1 stop-sale order· Met Requirements
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.
Trainee present during inspection. All violations verified by primary inspector.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Visit conducted to verify compliance of food safety citations observed during previous inspection.
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)Repeat
Seafood - Unopened reduced oxygen packaged tuna thawed overnight and placed on
display in ice seafood case without removing from packaging. COS, see supplements, a stop sale and
release order was issued for this product that was voluntarily discarded by management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 12 violations· 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.
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.
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 breaded fish stored above box of oranges in walk in cooler. COS, fish was
moved to appropriate location.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Meat, Seafood - Quaternary ammonium sanitizer was found at 0ppm at warewash sink.
COS, quaternary ammonium sanitizer was remade to 200ppm.
Print Date: 6/2/2025
Page 1 of 3
Y
x
19
P
Citation Description: 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
Observation: Food service - Multiple food items measured out of temperature at steam table: plantains
123*F; ribs 130*F. COS, all foods were reheated to 165*F in oven.
3-603.11(B)
Disclosure 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 a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Cafe - No disclosure provided for eggs cooked to order.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Deli - Quaternary ammonium sanitizer spray bottle used for deli slicers measured above
400ppm. COS, Sanitizer solution was remade to 200ppm
x
Y
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
Kitchen, Meat, Produce - 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. Proper hand washing procedures were discussed with management.
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
Produce - Hand wash sink was blocked by rolling cart. COS, rolling cart was moved to
appropriate location.
Good Retail Practice Violations
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
Deli - Observed fly on top of meat tenderizer. COS, meat tenderizer was wash, rinsed and
sanitized. Cafe- Multiple flies observed flying throughout 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
Produce - Bag of potatoes was found stored directly on the floor in preparation area. COS,
bag of potatoes 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
Cafe - Food employees observed wearing watch while engaged in open food handling.
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)
Kitchen - Scoop without handles used for seasoning bins. COS, scoops were removed from
bins. Cafe - Scoop handle found touching sugar in bin.
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)
Cafe - Uncovered foam coffee cups stored in dispenser above the coffee machine.
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
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
FoodSafety@FDACS. gov.
Please note each observation that has been corrected.
Visited the establishment to follow up on Request# 5106964.
The issue described regarding Request# 5106964 was addressed with the person in charge during the visit.
Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Re-Inspection Required· 24 violations· Re-Inspection Required
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.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events document provided.
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 as evidenced by violations noted on
today's inspection report: cooling; cold holding temperatures; hot holding temperatures; equipment sanitization.
o
Retail- White mold-like growth encrusted on numerous golden berries packaged in clam shell
containers in the produce retail cold unit. COS, food items were voluntarily discarded by management.
x
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
Meat Processing- Packages of chicken breasts placed on rack above packages of pork chops cooling
in the meat walk-in cooler. COS, all food items were moved to appropriate locations in the retail cold unit.
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 tray of breads placed on top of rolling rack in front of the bakery oven. KitchenUncovered tray of empanadas, croquettes, and other cafe items placed in the kitchen walk-in freezer. CafeUncovered box of washed oranges placed next to the orange juice machine.
o
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 cordon bleu chicken was stored over water bottles inside the kitchen walk-in cooler.
COS, raw chicken was moved to the bottom shelf. Backroom- Raw shell eggs stored over milk and yogurt drinks in
the dairy walk-in cooler. COS, eggs were moved to the bottom shelf.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat- Old food residue encrusted on interior of the meat grinder and wheel of band saw. COS, the
equipment were washed, rinsed and sanitized during inspection.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for safety food
not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not
met. 4-602.11(C) PP
Meat- Table meat grinder, meat tenderizer and meat slicer were found not washed, rinsed and
sanitized after more than 4 hours of use. COS, all equipment were washed, rinsed and sanitized during the
inspection.
x
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)
Cafe- Black mold-like grime encrusted on the interior of the ice machine. COS, equipment was
washed, rinsed and sanitized during 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- Watermelon and cantaloupe cocktail containers placed in the produce retail cold unit measured
between 48-49*F after more than 4 hours of cooling. COS, food items were voluntarily discarded by management.
x
Print Date: 10/31/2022
Page 2 of 6
19
P
Citation Description: 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
Observation: Food Service- Multiple food items measured out of temperature at the steam table: pork tamales
130*F; boiled yuca (cassava) 124.5*F. COS, food items were reheated to a minimum of 165*F. Kitchen- Multiple food
items measured out of temperature in the Warmer unit next to the walk-in cooler door: boiled yuca 127*F; pork
tamales 131*F. COS, food items were reheated to a minimum of 165*F. Retail- Multiple packaged hot food
containers placed in the retail hot hold unit measured out of temperature: plantains 124.8*F; shredded pork 134.2*F;
rotisserie chicken 102-117*F. COS, food items were voluntarily discarded by management during inspection.
x
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 did not respond correctly to questions regarding food borne illnesses and their
symptoms.
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
Meat- Multiple food items measured out of temperature in the meat cold display unit: cooked sausage
42.2*F; salted cod 42.8-46*F. COS, products were placed under proper refrigeration. Produce- Container of bean
sprouts placed next to the door inside the produce walk-in cooler measured 41.5*F. COS, product was placed under
proper refrigeration. Retail- Multiple Del Monte brand cut melon packages measured out of temperature in the
produce retail cold unit: watermelon chunks 49*F; cantaloupe chunks 46*F. COS, products were placed under proper
refrigeration. Kitchen- Multiple food items measured out of temperature in the Kitchen walk-in cooler: rice pudding
42.2*F; vanilla custard 42.9*F. COS, food items were placed under proper refrigeration. Kitchen- Multiple food items
found on a rolling rack next to the walk-in cooler door measured out of temperature: beef empanadas 70*F; chicken
empanadas 68*F; ham and cheese empanadas 69*F; spinach pastry 70*F. COS, products were voluntarily discarded
by management. Kitchen- Sliced tomato placed on preparation table across from the stove measured 71.7*F. COS,
tomato was voluntarily discarded by management.
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. Guidance for written procedures for the clean-up vomiting and
diarrheal events document provided.
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
Seafood- Degreaser found stored over sanitize compartment of ware wash sink. COS, food employee
moved the toxic item to an appropriate location during inspection. Deli- wall hand sanitizer dispenser found installed
over open air sliced deli meat cold unit. COS, cold unit was moved away from the wall.
x
Print Date: 10/31/2022
Page 3 of 6
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
Cafe- Food employees were drinking coffee in the cafe where open foods were being handled.
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
Meat- Food employees did not wash hands between entering and exiting food preparation area and
then handling food items for retail. Proper hand washing procedures were discussed with management.
o
Print Date: 10/31/2022
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: Retail- No hand wash sign posted in the customer/employee women's 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
Cafe- Small espresso jugs found in hand sink located next to ware wash sink. COS, food employee
removed all items during inspection.
x
Good Retail Practice Violations
3-307.11
Food not protected from contamination that may result from a factor or source not specified in
Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Seafood- Food employee's personal bottle of water was found stored in direct contact with the ice
inside the ice machine basin. COS, personal bottle of water was removed from the ice, the ice was voluntarily
discarded by management and the machine was washed, rinsed and sanitized during inspection.
x
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
Kitchen, Cafe, Food Service- Food employees observed wearing bracelets, rings and watch while
engaged in open food handling.
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
Kitchen- Scored cutting boards found on various preparation tables in the kitchen.
o
4-101.11(B)-(E)
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
Cafe- Cardboard box used to store washed, ready-to-eat oranges next to the orange juice machine.
o
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, Kitchen, cafe, meat processing, seafood- Drain boards are not large enough to
accommodate all soiled and cleaned items that are accumulated during hours of operation.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood- Condensing unit drain pipe found leaking with icicles in the seafood walk-in freezer. Meat
processing- Sprinkler unit inside meat walk-in cooler found leaking. Produce- Condensing unit drain pipe found
leaking in the produce walk-in cooler.
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
Seafood- Large amounts of ice encrusted on the floor and walls in the seafood walk-in freezer.
Backroom- Ice accumulated on floor inside the ice cream walk-in freezer. Kitchen- Ice accumulated on door, shelves,
and floor in the kitchen walk-in freezer. Backroom- Ice accumulated on floor in the bakery backroom walk-in freezer.
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
Backroom- Food employee's personal lunch boxes found stored on shelf with wholesome yogurt and
other dairy food items in the dairy walk-in cooler.
o
Sedanos # 0037 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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used. |
Sedanos # 0037 in Miami: Frequently Asked Questions
- When was Sedanos # 0037 in Miami last inspected?
- Sedanos # 0037 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 8, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Sedanos # 0037 in Miami had?
- Sedanos # 0037 in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sedanos # 0037 in Miami find?
- Sedanos # 0037 in Miami was most recently inspected by FDACS on August 8, 2025 (Met Sanitation Inspection Requirements).
- Has Sedanos # 0037 in Miami had any stop-sale or stop-use orders?
- Yes, Sedanos # 0037 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 Sedanos # 0037 in Miami?
- The most frequently cited FDACS violations at Sedanos # 0037 in Miami are: 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; 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 Pf; 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) P.
Nearby Establishments to Sedanos # 0037
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 Sedanos # 0037. How we collect and verify this data.