How many inspections has Vw Tropical Meat & Fish Supermarket in Miami had?

Vw Tropical Meat & Fish Supermarket in Miami has 8 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Tropical Meat & Fish Supermarket in Miami find?

Vw Tropical Meat & Fish Supermarket in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection - Check-back Needed).

Has Vw Tropical Meat & Fish Supermarket in Miami had any stop-sale or stop-use orders?

Yes, Vw Tropical Meat & Fish Supermarket 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 Vw Tropical Meat & Fish Supermarket in Miami?

The most frequently cited FDACS violations at Vw Tropical Meat & Fish Supermarket in Miami are: 6-301.14: 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; 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) P; 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 Pf.

Does Vw Tropical Meat & Fish Supermarket in Miami have any repeat violations?

Yes, Vw Tropical Meat & Fish Supermarket in Miami has had the following violations cited on multiple FDACS inspections: 6-301.14: 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; 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) P; 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 Pf.

Vw Tropical Meat & Fish Supermarket in Miami

Name: Vw Tropical Meat & Fish Supermarket in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

11800 Nw 10th Ave, Miami, FL 33168

Miami-Dade County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 191566

Overview

Vw Tropical Meat & Fish Supermarket in Miami, FL has 8 FDACS food safety inspections on record with 36 violations and 1 stop-sale or stop-use enforcement action.

8FDACS Insp.

36Violations

1Stop-Sale Orders

Last inspected FDACS: March 10, 2026

Vw Tropical Meat & Fish Supermarket in Miami: FDACS Inspection History (8)

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 — 3 inspections

Mar 10, 2026 — Focused Inspection - Check-back Needed· Re-Inspection Required

Inspector: KAITLYN LOEB

Comments: Consultation visit with food establishment management. The establishment has 30 days from the original inspection conducted on 3/5/2026 to provide direct plumbing to the hand wash sinks at the following departments (Meat, Seafood, Kitchen and Produce Department).Failure to provide within the 30 days may result in Administrative Action. The Food Establishment shall remit payment of the appropriate food permit fee within 10 days of the original inspection conducted on 3/5/2026. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

No violations or enforcement actions recorded for this inspection.

Mar 5, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 15 violations· 1 stop-sale order· Operating Without Permit

Inspector: CARIDAD DELGADO, 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]. Please note each observation that has been corrected. Visit conducted in response to request # 5152524. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your

Risk-Based Violations

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 Area: Raw food items displayed inside the reach in cooler next to the meat department including, pork stew boneless, chicken thigh and chicken drums found with internal temperature between 45-47 degrees F when checked with an accurate probe thermometer. COS: All food items were voluntarily discarded by management during the visit. Stop sale order and release issued. See Order. x Print Date: 3/5/2026 Page 1 of 4 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) Pf Observation: Backroom: A container of Liver cooked on 3/3/26 and stored inside the walk-in cooler was found without date marking. COS: Proper date marking procedures were discussed with management and food item was date marked during the visit. 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

The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail Area: Multiple containers of alcohol swabs, arnica gel, crazy glue and anti-itch cream were stored on shelves directly above infant formula. COS: The chemicals were relocated to their appropriate sections during the inspection 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

Seafood Area: Employees don gloves before washing their hands to engage in food processing. COS: Discussed with employees and management when to wash their hands; employees washed their hands and donned new gloves. x

6-301.14 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

Backroom: Hand wash sign not available at hand wash sink inside employee restroom. COS: Sign was provided during the inspection.

Good Retail Practice Violations

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

Backroom Area: Visible gap along bottom of back door leading outside.

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 Department: Flying insects observed around food processing area.

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)

Seafood Department: No splash guard between the hand wash sink and prep table to prevent cross-contamination from hand hygiene activities.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Kitchen Area: Observed cleaned utensils handles not inverted stored in container on shelf. COS: Utensils were washed, rinsed and sanitized during inspection.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom: Cover not available for trash receptacle inside employee restroom.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outdoor: Dumpster Missing drain plug.

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: Heavy ice build-up on floor inside walk-in freezer. Meat Department: Heavy ice build-up on fan guards inside walk in freezer.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Observed unnecessary equipment throughout back room area and food service 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

Backroom Area: Food employee personal purse and water bottle stored directly above cases of canned milk. COS: Employee personal items were moved during inspection.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. See comments. o A Supplemental Report was also issued during the visit which includes important information for management.

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.

Mar 3, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab result provided.

No violations or enforcement actions recorded for this inspection.

2025 — 1 inspection

Aug 12, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Jul 19, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Consultation visit with food establishment management. Request# 5116107 Confirmed establishment open and operating, permit fee up to date no change in ownership.

No violations or enforcement actions recorded for this inspection.

Jun 5, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Oct 26, 2023 — Re-Inspection Required· 21 violations· Re-Inspection Required

Inspector: SIMEON CARRERO, 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]. Please note each observation that has been corrected. Visit conducted per request # 5103806 Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based 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 Area Observed Employees Using The Same Gloves To Perform Different Task. Cos person in charge talk to employees about watching hands and donning gloves properly. x Print Date: 10/26/2023 Page 1 of 5 13 P Citation Description: 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 Observation: Back room walk in kitchen cooler observed raw shell eggs above ready to eat celery and raw shell eggs above ready to it Yogurt inside grocery walk in cooler.cos all raw shell eggs were moved to proper storage during the inspection. x

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

Back room area observed ice machine with soil build up inside walls. Cos ice machine was wash, rinsed and sanitized during the inspection.

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 area found chicken wings at internal temperatures of 107f to 111f when proved with a calibrated thermometer inside a hot holding case. Cos chicken wings were re-heated to 165f for 15 sec during the inspection. 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

Food service area found shrimp ceviche, coleslaw salad, Pico de gallo and rice pudding at internal temperatures of 44f to 51 when proved with a calibrated thermometer inside a cold holding case. Cos all products were put in a freezer during the inspection. x

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.

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

Back room area observed several toxic material ( glass cleaner, Clorox tillex and degrease above bottle water. Cos all toxic material were moved to proper storage during the inspection. x

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

Meat department cutting room observed a cup of coffee on top of processing table. Cos coffee was moved to proper area during the inspection.

Back room and meat department area observed no hand wash sign at employees hand sink.cos hand wash sign was provided during the inspection.

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 observed no hand soap or paper towels at employees hand sink.cos soap and paper towels was provided during the 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)

Seafood department observed 2 bags of frozen tilapia thawing with out cutting the reduce oxygen bag prior to thawing under refrigeration.cos reduce oxygen bag was open before thawing . x

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Meat department area does not have a food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained. Cos food temperature measuring device not provided during the inspection.

Back room area observed receiving door open during the inspection and a gap under second receiving door were Box bailer is located.

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 area observed several cases of rice, malta and soft drink directly on floors.

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 area observed employee wearing jewelry on arms.

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)

Meat department processing area observed several cloth in used not stored in sanitizer in between uses.

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

Food service area observed several cutting boards surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized.

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 area observed 3 compartment sink missing drain boards.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back room area observed female employees rest room missing a cover trash.

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

Out side grounds observed 2 large trash can open during the inspection.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail, Backroom, produce and meat observed broken floor tiles, missing ceiling tiles and holes on walls and ceiling throughout establishment.

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

Retail, Backroom, produce and meat observed soil, mold and debris on all doors and walls and ceiling tiles throughout establishment.

Oct 23, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Offsite visit to conduct routing inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Vw Tropical Meat & Fish Supermarket 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.

FDACS stop-sale and stop-use orders for Vw Tropical Meat & Fish Supermarket in Miami
Date	Order Type	Product	Brand/Lot	Reason
Mar 5, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Vw Tropical Meat & Fish Supermarket in Miami: Frequently Asked Questions

When was Vw Tropical Meat & Fish Supermarket in Miami last inspected?: Vw Tropical Meat & Fish Supermarket in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 10, 2026. Inspection type: Focused Inspection - Check-back Needed.
How many inspections has Vw Tropical Meat & Fish Supermarket in Miami had?: Vw Tropical Meat & Fish Supermarket in Miami has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Tropical Meat & Fish Supermarket in Miami find?: Vw Tropical Meat & Fish Supermarket in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection - Check-back Needed).
Has Vw Tropical Meat & Fish Supermarket in Miami had any stop-sale or stop-use orders?: Yes, Vw Tropical Meat & Fish Supermarket 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 Vw Tropical Meat & Fish Supermarket in Miami?: The most frequently cited FDACS violations at Vw Tropical Meat & Fish Supermarket in Miami are: 6-301.14: 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; 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) P; 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 Pf.
Does Vw Tropical Meat & Fish Supermarket in Miami have any repeat violations?: Yes, Vw Tropical Meat & Fish Supermarket in Miami has had the following violations cited on multiple FDACS inspections: 6-301.14: 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; 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) P; 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 Pf.