How many inspections has The Fresh Market # 0055 in Miami had?

The Fresh Market # 0055 in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Fresh Market # 0055 in Miami find?

The Fresh Market # 0055 in Miami was most recently inspected by FDACS on January 15, 2026 (Focused Inspection).

Has The Fresh Market # 0055 in Miami had any stop-sale or stop-use orders?

Yes, The Fresh Market # 0055 in Miami has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

The Fresh Market # 0055 in Miami

Name: The Fresh Market # 0055 in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2640 S Bayshore Dr, Miami, FL 33133

Miami-Dade County · Supermarket · FDACS
Owner: The Fresh Market INC (tfm)
FDACS Estab #: 302751

Overview

The Fresh Market # 0055 in Miami, FL has 3 FDACS food safety inspections on record with 20 violations and 5 stop-sale or stop-use enforcement actions.

3FDACS Insp.

20Violations

5Stop-Sale Orders

Last inspected FDACS: January 15, 2026

The Fresh Market # 0055 in Miami: FDACS Inspection History (3)

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 15, 2026 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: LUIS SIGUENAS

Comments: The issue described regarding Request #5148355 was addressed with the person in charge during the visit.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Nov 3, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: MAYLIN RODRIGUEZ

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 issues described regarding Request #5141526 were addressed with the person in charge during the inspection.

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Bakery area- baking trays on the baking racks have a buildup of grease residue.

Oct 14, 2025 — Re-Inspection Required· 19 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Person in charge: LUIS SIGUENAS

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. Provided establishment with cooling handout.

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: Cooling temperatures, cold holding temperatures, written procedures, sanitation, handwashing.

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail area- package of blackberries and raspberries in the reach in produce stand near the flower section has mold-like matter. Cos- package of blackberries and raspberries 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 area- boxes of raw chicken sausage are stored over box of raw pork sausage on the storage rack in the walk in cooler. Boxes of raw organic chicken breast are stored over boxes of raw ground beef on the rolling storage cart in the walk in cooler. Cos- all boxes of raw ground beef and raw pork sausage were moved to new storage locations by management. x

Bakery area- baking trays on the baking racks used for baking bread has a buildup of grease residue.

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

Deli - Tongs to be used with foods, were washed, rinsed but not sanitized and were going to be used wet without air dry. COS, employee properly washed, rinsed, sanitized and air dried tongs. 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

CMS - Dirty equipment used prior day for food preparation, not cleaned at least every 4 hours. COS, cleaning frequency for food contact equipment was discussed with management. 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

CMS - Multiple cold meat sandwiches, salads, and wraps made in house around 10am are stored on the prep table at room temperature measured 43-52*F at 11:20am taken with an accurate calibrated thermometer. COS, all foods were transferred to the walk in freezer to reach a temperature of 41*F or lower. Print Date: 10/16/2025 Page 2 of 4 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: Retail - Breakfast sandwiches made in house more than 2 hours, measured 97-99*F with a calibrated accurate themometer. COS, sandwiches were voluntarily discarded by management during inspection. Stop sale order and release issued. See supplement. 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

Deli - Multiple foods: Chicken, tuna salad, pasta salad, meatloaf, meatballs, apple salad containing cut kale, kale cabbage salad, etc held for more than 24 hours in the reach in salad case measured 42-46*F taken with an accurate and calibrated thermometer. COS, all food items were voluntarily discarded by management during inspection. Stop sale and release issued, see supplement. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Deli area- package of deli ham in the reach in deli case does not have date mark from the day it was opened along with the expiration date. Cos- a date marking label was provided on the package of ham during the visit.Meat area- hotdogs on a tray in the reach in meat case does not have a label with a date mark from the day the were opened along with the expiration date. Cos- tray with the hotdogs were date marked during the visit. 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) PfPf

Seafood area- N consumer advisory is provided for raw clams displayed in the display seafood case. Cos- consumer advisory posted on the display seafood case during the visit. Deli area - No consumer advisory provided for undercooked flank steak.

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

Seafood area- no disclosure identifying the clams in the display seafood case are raw, undercooked, or live. Cos- a disclosure was posted on the sign for clams stating that they are raw during the visit. Deli area - No disclosure identifying that seasoned flank steak at the deli case is undercooked or raw.

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 Meals Prep Room area- Sanitizer in the warewash sink near the handwash sink had a concentration of above 500ppm quaternary. Cos- sanitizer at the warewash sink was emptied, remixed, checked, and verified during the visit. 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 PPRepeat

Deli - Food employee washed hands, dried hands with apron and did not wash hands between entering and exiting the various processing areas to handle clean utensils/equipment/food items and prior to donning gloves to work with open foods. COS, employee washed hands and proper hand washing procedures were discussed with management. Meat - Food employee did not wash hands prior to donning gloves to work with open foods. COS, employee washed hands and proper hand washing procedures were discussed with management. Print Date: 10/16/2025 Page 1 of 4 Repeat COS o Y x 8 Pf Citation Description: 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 Pf Observation: Deli area- no disposable paper towels or other hand drying device is provided at the handwash sink near the reach in salad case. Cos- disposable paper towels were provided by management.Produce area- no disposable paper towels or other hand drying device is provided at the handwash sink near the warewash sink. Cos- disposable paper towels were provided by management.

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

Bakery area- handwash sink near the warewash sink is blocked by establishments baking racks. Cos- establishment's baking racks were moved allowing access to the handwash sink during the visit.

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 area- plastic containers of reduced oxygen packaged tuna are thawed with the package uncut or removed prior to thawing. Cos- plastic containers of thawed reduced oxygen packaged tuna were voluntarily discarded during the visit.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Meat area- plastic spoon handle is stored directly touching raw chicken on tray in reach in meat case.

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)

Bakery area- box of single use cups are stored directly on the floor near the coffee station.

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

Deli area- handle is missing on the sliding door on the hot holding case.

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

Backroom area- the floor, around the door frame and around the fan condensers in the walk in bakery freezer and walk in deli meal prep freezer has a heavy buildup of ice/snow.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages: