Vw Krome Stop Exxon in Miami
19900 Sw 177th Ave, Miami, FL 33187
Vw Krome Stop Exxon in Miami, FL has 5 FDACS food safety inspections on record with 40 violations.
Last inspected FDACS: September 16, 2025
Vw Krome Stop Exxon in Miami: FDACS Inspection History (5)
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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request# 5135700.
The issue described regarding Request# 5135700 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 8 violations· 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.
Visit conducted to verify compliance with food safety citations observed during the previous inspection.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Food Service- Uncovered washed oranges were found in the holding basket of the orange
juice machine.
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Person in charge does not ensure that food employees are informed in a verifiable manner
of their reporting responsibility regarding diseases transmissible through food
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 were drinking coffee where open foods were being handled. COS,
discussed with employee where to drink the beverage, away the processing area, employee left the
processing area with the drink.
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- Food employees did not wash their hands between entering and exiting the
food preparation area, re stocking trays with food from the kitchen and handling soiled trays back to the
kitchen. COS, after proper hand washing procedures were discussed with food employees, employees
washed their hands during inspection.
Y
x
Good Retail Practice Violations
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)
Processing, Kitchen, Food Service- White wet wiping cloths were not held in sanitizer
between uses on all preparation tables / areas in the food establishment.
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)
Food Service - Clean spatulas were found wedged between the wall and the preparation
sink.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Food Service - Wet mop stored directly on the floor, not in a position that allows air-drying to
be achieved.
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 - Employee personal bag was found stored with bottles of white/red vinegar next to
the hot holding unit.
— Re-Inspection Required· 32 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.
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 via e-mail.
Employee Health Guidelines and reporting agreement provided.
Visited the establishment to follow up on Request# 5131052.
The issue described regarding Request# 5131052 was addressed with the person in charge during the visit.
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 the violations
noted on today's inspection report: hand washing; hot and cold holding 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
Food Service- Food employees wear single-use gloves between entering and exiting the
food preparation area, handle unclean wiping clothes, then handle food items to customers without
changing their gloves. COS, employee washed their hands and donned a new pair of gloves to continue
working.
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)
Food Service- Uncovered washed oranges were found in the holding basket of the orange
juice machine.
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
Food Service- Espresso machine steam wand was found not washed/rinsed/sanitized after
more than 4 hours of use. COS, Steam wands were washed, rinsed, and sanitized during the inspection.
x
Print Date: 5/20/2025
Page 2 of 6
14
Citation Description: 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)
Observation: Processing- A can opener was found encrusted with old food residue. COS, can opener,
was washed, rinsed and sanitized.
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- Plantains placed in the hot holding unit next to the fryer were probed with an
accurate thermometer and found at 130*F. COS, plantains were reheated over 165*F during inspection.
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
No employee health policy available in food establishment. Copy of employee health
guidelines and employee reporting agreement provided to management via e-mail.
Y
o
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Person in charge does not ensure that food employees are informed in a verifiable manner
of their reporting responsibility regarding diseases transmissible through food.
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
Food Service- Cartons of raw shell eggs were found next to the grill at an ambient
temperature of 75*F. COS, eggs were placed under proper refrigeration during inspection. Retail- Cartons
of raw shell eggs were found next to the register at an ambient temperature of 70*F. COS, eggs were
placed under proper refrigeration during inspection.
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
Food service- No consumer advisory reminder and disclosure of eggs and beef cooked to
order posted in the establishment.
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 of vomiting and diarrheal events document provided via e-mail.
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 were drinking coffee where open foods were being handled. COS,
discussed with employee where to drink the beverage, away the processing area, employee left the
processing area with the drink.
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- Food employees did not wash their hands between entering and exiting the
food preparation area, working at the register station and preparing coffee for the customers. COS, after
proper hand washing procedures were discussed with food employees, employees washed their hands
during inspection.
Y
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
Kitchen- A large trash can was found blocking access to the hand sink located next to the
ware wash sink. COS, the trash can was moved, and the hand sink was accessible.
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
Processing- No hand soap available at the hand sink located next to the exit door. COS,
soap was provided.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)Repeat
Kitchen- A case of pork croquettes was found thawing at ambient temperature next to the
hot holding unit. COS, box of croquettes was placed inside the walk-in cooler to continue thawing under
proper conditions.
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
Kitchen- Unlabeled containers of salt and oil were found on shelves on preparation tables.
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
Storage Room- A visible gap was found at the bottom of the back exit door without
protection to prevent entry of pests. Processing- Visible gaps were observed on both sides of the rear exit
door next to the hand sink without protection to prevent entry of pests.
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
Retail- Multiple cases of tortillas chips and crackers were found displayed directly on the
floor next to the retail lottery play stand.
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
Processing, Kitchen, Food Service- Food employees were not wearing hair restraints 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)
Processing, Kitchen, Food Service- White wet wiping cloths were not held in sanitizer
between uses on all preparation tables/areas in the food establishment.
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- Cup without handle found stored in direct contact with rice in container next to the
hot holding unit.
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 spatulas were found wedged between the wall and the ware
wash sink. Food Service- Clean spatulas were found wedged between the wall and the preparation sink.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks
or spoons not presented so that only the handles are touched by employees or consumers; or
single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer
self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11
Food Service- Uncovered single-use cups were found in the plastic dispenser above the
espresso machine. COS, food employee cover with a lid on the top of uncovered cup in the plastic
dispenser.
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
Kitchen- A hot holding unit located next the fryer was found with an ambient temperature of
125*F. COS, the temperature of the unit was adjusted and achieved 135*F. Kitchen- A hot holding unit
located in front of the ware wash sink was found with an ambient temperature of 120*F. COS, the
temperature of the unit was adjusted and achieved 135*F.
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, Food Service, Processing- Burned on grease deposits and carbon build up
accumulated on the exterior of baking trays and pots/pans found throughout the processing areas.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen- Grease deposits, liquid food residue, and debris accumulated on the sides of the
fryer units, stove, and preparation tables.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Kitchen- The ware wash sink is directly connected to the sewage system (has no air gap/air
break).
5-501.16(A)
Inside or outside storage room, area, enclosure or receptacles not of sufficient
capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.16(A)
Outdoors- Dumpster is overloaded with bags of garbage.
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
Outdoors- Dumpster lids found open.
5-501.11
Refuse receptacles that are not durable, cleanable, insect- and rodent- resistant,
leakproof, and nonabsorbent are stored outside. 5-501.112
Outdoors- Observed accumulation of garbage around dumpster.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Food Service- A wet mop was placed directly on the floor, not in a position that allows
air-drying to be achieved.
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- Employee personal bag was found stored with bottles of white/red vinegar next to
the hot holding unit. Food Service- Employee personal bag was found with bottles of coffee cream.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab result provided.
No violations or enforcement actions recorded for this inspection.
Vw Krome Stop Exxon in Miami: Frequently Asked Questions
- When was Vw Krome Stop Exxon in Miami last inspected?
- Vw Krome Stop Exxon in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 16, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Krome Stop Exxon in Miami had?
- Vw Krome Stop Exxon in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Krome Stop Exxon in Miami find?
- Vw Krome Stop Exxon in Miami was most recently inspected by FDACS on September 16, 2025 (Focused Inspection).
- Has Vw Krome Stop Exxon in Miami had any stop-sale or stop-use orders?
- No, Vw Krome Stop Exxon in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Krome Stop Exxon in Miami?
- The most frequently cited FDACS violations at Vw Krome Stop Exxon in Miami are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).
- Does Vw Krome Stop Exxon in Miami have any repeat violations?
- Yes, Vw Krome Stop Exxon in Miami has had the following violations cited on multiple FDACS inspections: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).
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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 Vw Krome Stop Exxon. How we collect and verify this data.