Vw Top Value 2 in Miami
1490 Nw 3rd Ave, Miami, FL 33136
Vw Top Value 2 in Miami, FL has 7 FDACS food safety inspections on record with 21 violations.
Last inspected FDACS: March 16, 2026
Vw Top Value 2 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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 21 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.
The issues described regarding Request #5120090 were addressed with the person in charge during the inspection.
Copy of guidance for written procedures for cleaning up vomiting and diarrheal events provided.
Food establishment has 30 calendar days to provide proof of water from an approved source. When the establishment has
obtained the required documentation, please email [email protected]. Failure to comply may result in administrative
action.
Risk-Based Violations
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 procedures for employees to follow when responding to
a vomit or diarrhea event in the establishment.
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Meat department area - bottle of isopropyl rubbing alcohol was stored on top of first aid
cabinet installed above the preparation table where meats are packaged. COS, bottle was moved to an
appropriate location.
x
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
Meat department - Ammonium quaternary sanitizing solution in spray bottle measured over
500 ppm. COS, Sanitizer was discarded and remade to the proper concentration.
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
Food Service, Meat area - food employees did not wash hands between entering and exiting
food preparation area and handling food items, after touching face/body, touching unclean equipment, and
returning to prepare/serve food items for customer orders. COS, Proper hand washing procedures were
discussed with management and employees washed hands.
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
Seafood area - The hand sink is blocked by a trash can and has to-go containers above it. It
is located across from the fish display cold unit. In the kitchen area, the hand wash sink is located next to
the ware wash sink and blocked by a trash container. COS, all hand wash sinks are cleared for employees
use.
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 department area - no paper towels provided at hand sink located next to packaging
area. COS, paper towels was provided during inspection.
Good Retail Practice Violations
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 area- Unlabeled bottles of sauces, oils and food ingredients not labeled on
preparation table next to preparation table.
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 area- Store made and prepackaged various meals, placed in retail open cooler at
customer reach, were found missing labeling requirements: ingredients and sub-ingredients; net weight;
manufacturer name and address (city, state, zip code). COS, all food items were relocated behind counter.
x
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
Retail area - Multiple live flies flying around produce retail 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
Meat department - boxes of meat bones stored direct on walk in freezer floor.
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
Food service and meat department area - food employees wearing bracelets and/or personal
wrist watches while engaging in food preparation.
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 and kitchen area- wet in use wiping cloths stored on food preparation tables,
not held in sanitizer solution between use.
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 department - plastic meat trays stored on shelf over preparation table not kept in the
original protective package.
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
Produce area - black, deep grooves scored into cutting board in the produce department.
COS, cutting board was voluntary discarded by management.
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, produce, seafood and meat department - no drain boards available at all ware wash
sinks to accommodate all soiled and cleaned items accumulated during hours of operation.
4-501.18
Wash, rinse, and sanitizer solutions not maintained clean. 4-501.18
Kitchen area - sanitizer solution not maintained clean. Cos, solution was discarded and a
new one was prepared correctly.
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 area - burned on grease and carbon deposits encrusted on the exterior of multiple
cooking pots,
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 area - black mold-like grime encrusted on the interior of the sanitizer dispensing tube
placed in the ware wash sink compartment. Meat department area - green mold-like growth encrusted
between the glass panes of seafood cold display unit.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen and meat department area - no sink stoppers available to wash, rinse, and sanitize
equipment and utensils at the ware wash sink. COS, sink stoppers were obtained during the inspection.
Seafood area - heavy leak coming from the condensing unit located in the ceiling. Meat department - water
leaking from condensing unit inside walk in cooler.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat department area - multiple cracked (wall and floor) tiles found throughout the area.
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
Produce area - food employee personal back pack stored on top of food inside walk in
cooler. Food employee personal drink stored with wholesome food items in the kitchen walk in cooler.
Kitchen - food employee personal sweater and purse stored on preparation table middle shelf. COS, all
personal items were removed to proper location and the water bottle voluntary discarded.
— Met Inspection Requirements· Met Requirements
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: Offsite routine inspection conducted. Lab results provided.
No violations or enforcement actions recorded for this inspection.
Vw Top Value 2 in Miami: Frequently Asked Questions
- When was Vw Top Value 2 in Miami last inspected?
- Vw Top Value 2 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 16, 2026. Inspection type: Focused Inspection.
- How many inspections has Vw Top Value 2 in Miami had?
- Vw Top Value 2 in Miami has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Top Value 2 in Miami find?
- Vw Top Value 2 in Miami was most recently inspected by FDACS on March 16, 2026 (Focused Inspection).
- Has Vw Top Value 2 in Miami had any stop-sale or stop-use orders?
- No, Vw Top Value 2 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Top Value 2 in Miami?
- The most frequently cited FDACS violations at Vw Top Value 2 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; 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 Pf.
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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 Top Value 2. How we collect and verify this data.