Vw Diaz Supermarket 1 in Naranja
13501 Sw 268th St, Naranja, FL 33032
Vw Diaz Supermarket 1 in Naranja, FL has 5 FDACS food safety inspections on record with 44 violations.
Last inspected FDACS: September 15, 2025
Vw Diaz Supermarket 1 in Naranja: 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.
— 2 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: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request# 5102829.
The issue described regarding Request# 5102829 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 13 violations· Met Requirements
Comments: Visit conducted to verify compliance of food safety citation observed during previous inspection.
Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided.
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 beef and raw chicken found stored above lettuce inside the cold holding unit next to
ware wash sink. COS, raw beef and raw chicken were moved to an appropriate location during inspection.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to
70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen- Cooked shredded beef placed to cool overnight inside the reach-in cold holding unit next
to ware wash sink were probe with a calibrated thermometer and found at 44*F and not cooled down to 41*F or
below after more than 6 hours of cooling. COS, food item was voluntarily discarded by management during
inspection.
x
Print Date: 4/12/2023
Page 1 of 4
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- Food items placed in the hot holding unit were probed with a calibrated
thermometer and found out of temperature: french fries 111*F; pork tamales 122*F, rice and beans 99-109*F.
COS, all food items were reheated to at least 165*F during inspection. Kitchen- Mojo (cooked onions and garlic)
was probed with a calibrated thermometer and found at 90*F. COS, mojo was reheated to at least 165*F during
inspection.
x
3-501.17(A)
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) PfPf
Kitchen- No date mark available on cooked oxtail placed in the cold holding unit located next to
ware wash sink and made over 24 hours ago. COS, date marking was added by food employee 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 cooked to order posted in
the food establishment.
o
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.
o
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not
labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not
been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the
elderly, and persons with weakened immune systems." 3-404.11 PfPf
Retail- Various fruit juices made on-site, bottle, sold by the half gallon and displayed in the retail
cold holding unit at customer reach were found without pasteurization warning label on all bottles. Copy of
warning label was provided.
o
Print Date: 4/12/2023
Page 2 of 4
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- No employee hand wash sign available at hand sink inside the employee unisex
restroom in front of weighing station next to walk-in cooler. Produce- No employee hand wash sign available at
hand sink next to preparation table. Meat- No employee hand wash sign available at hand sink next to ware wash
sink.
o
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- No paper towels nor soap available at the hand sink next to ware wash sink. Produce- No
paper towels nor soap available at the hand sink next to the preparation table. COS, soap and paper towels were
provided.
x
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Kitchen- Cooked shredded beef stored in deep covered container inside the reach-in cooler next
to ware wash sink did not achieve 41*F within 6 hours of cooling. COS, food item was voluntarily discarded by
food employee due to another violation (cooling temperatures).
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
Food service- Food employee observed wearing bracelet while engaged in open food handling.
o
3-304.14(B)(1)
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)
Kitchen- Yellow wet wiping cloths placed on preparation table in front of the stove were not held in
sanitizer between uses.
o
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- Burned on grease deposits and carbon build up accumulated on the exterior of pots and
pans found throughout the processing areas.
o
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change their
clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of
employee’s clothing and other possessions. 6-305.11
Kitchen- Food employee's personal keys and phone found placed next to the microwave located in
front of the stove.
o
— Re-Inspection Required· 31 violations· Re-Inspection Required
Comments: Visited the establishment to follow up on Request# 5095107.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Employee Health Guidelines and reporting agreement provided.
Copy of warning label from the Food Code was provided to owner.
The issue described regarding Request # 5095107 was addressed with the person in charge during the visit/inspection.
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: consumer advisory; hand washing; cooling temperatures, cold and hot
holding temperatures.
o
Retail- White and black mold-like growth found on multiple empanadas displayed in retail reach-in
freezer unit at customer reach. COS, food items were voluntarily discarded by management during inspection.
x
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 pooled eggs found stored above onions inside the cold holding unit next to ware
wash sink. COS, raw eggs were moved to an appropriate location during inspection. Backroom- Cases of raw
pork found stored above multiple flans inside the meat walk-in cooler. COS, flans were moved to an appropriate
location during inspection. Retail- Raw pork sausages found displayed over ready-to-eat sausages in reach-in
cold unit. COS, raw sausages were moved to an appropriate location during inspection.
x
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 employee wearing single-use gloves entering and exiting the food preparation
area, handle unclean equipment then handle clean utensils to serve food to customer without changing gloves.
COS, proper glove usage was discussed with management and food employee discarded her gloves, washed
her hands, and donned new gloves.
x
Print Date: 3/29/2023
Page 2 of 7
18
P
Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to
70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P
Observation: Kitchen- Cooked rice and beans placed to cool overnight in the reach-in cooler next to ware wash
sink were probe with a calibrated thermometer and found at 44*F and not cooled down to 41*F or below after
more than 6 hours of cooling. COS, food item was voluntarily discarded by management during inspection.
x
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- Multiple food items placed in the hot holding unit were probed with a calibrated
thermometer and found out of temperature: chicken empanadas 107*F; ham and cheese empanadas 106*F;
chicken croquettes 110*F; beef-stuffed potatoes 107*F; beef- stuffed cassava 109*. COS, all food items were
voluntarily discarded by management during inspection. Food Service- Multiple food items placed in the steam
table unit were probed with a calibrated thermometer and found out of temperature: potatoes 113*F; pork ribs
110*F; black beans 112*F; rice and beans 107*F; pork 105*F. COS, all food items were reheated to at least
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
Person in charge did respond correctly to questions regarding food borne illnesses, their
symptoms and reporting responsibilities. A copy of employee health guide and reporting agreement provided.
o
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
Kitchen- Raw eggs placed on preparation table in front of the stove were probe with a calibrated
thermometer and found at 68*F. COS, eggs were placed under proper refrigeration during 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
Kitchen- Food items placed on preparation table in front of the stove were probed with a calibrated
thermometer and found out of temperature: mozzarella cheese 50*F; ham 51*F; cooked onions 70*F. COS, all
food items were placed under proper refrigeration during inspection.
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
Kitchen- Multiple packages of ham opened and placed in the reach-in cold unit next to ware wash
sink on 03/20/23 was found on 03/29/23 exceeding the 7-day limit. COS, ham was voluntarily discarded by food
employee during inspection.
x
3-501.17(A)
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) PfPf
Food Service- No date mark available on multiple food items placed in the cold holding display unit
located in front of the coffee machine and made over 24 hours ago: ham spread, pasta salad, rice pudding. COS,
date marking was added by food employee during inspection.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark
and the correct date mark cannot be determined. 3-501.18 PP
Kitchen- Multiple packages of ham opened and placed in the reach-in cold unit next to ware wash
sink on 03/20/23 was found on 03/29/23 exceeding the 7-day limit. COS, ham was voluntarily discarded by food
employee 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 steak cooked to order
posted in the food establishment.
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.
o
Print Date: 3/29/2023
Page 3 of 7
26
P
Citation Description: 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 P
Observation: Food Service- Glass cleaner found placed with single-service spoon and knifes next to coffee
machine. COS, toxic item was moved to an appropriate location during inspection.
x
3-404.11(A)
Juice packaged onsite not treated under a HACCP plan to attain a 5-log reduction of the
most resistant microorganisms of public health significance. 3-404.11(A) PP
Retail- Various fruit juices made on-site, bottled, sold by the half gallon and displayed in the retail
cold unit at customer reach were found without the pasteurization warning label on all bottles. Copy of warning
label from the Food Code was provided to owner.
o
Print Date: 3/29/2023
Page 4 of 7
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 personal drink was found on preparation table next to small pizza oven.
o
Print Date: 3/29/2023
Page 1 of 7
6
P
Citation Description: 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
Observation: Kitchen, Food Service- Food employees did not wash hands between entering and exiting the food
preparation area, prior to donning gloves to handle food and returning to prepare food for customers. COS, after
proper hand washing procedures were discussed with management, employees washed their hands.
x
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a
toilet room. 5-203.11 PfPf
Meat- Hand sink not provided inside the walk-in cooler or immediately adjacent to the cooler for
the processing of different types of meat. COS, hand sink with hot and cold running water and proper drainage
was installed during the inspection. Produce- No hand sink available in the produce department for employees to
wash their hands before handling food items for customers. COS, hand sink with hot and cold running water and
proper drainage was installed during the inspection.
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- No employee hand wash sign available at hand sink inside the employee unisex
restroom in front of weighing station next to walk-in cooler# 1.
o
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
Food Service- No paper towels available at the hand sink near the coffee machine. COS, paper
towels were provided.
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
Food Service- Tong found in hand sink located next to coffee station. COS, food employee
removed the tong.
x
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9
CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail- Multiple packages of frozen fries removed from original packaging displayed in the retail
reach-in freezer with no labeling requirements (nutrition facts, manufacturer/distribuitor information, weight, etc).
COS, all products were removed from retail sale and labeling requirements were discussed with management.
x
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Kitchen- Cooked rice and beans stored in deep covered container inside the reach-in cooler next
to ware wash sink did not achieve 41*F within 6 hours of cooling. COS, food items were voluntarily discarded by
food employee due to another violation (cooling temperatures).
x
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)
Food Service- Multiple packaged of juices placed at customer reach on the open cold holding unit
were found completely unlabeled missing all labeling requirements. COS, all items were placed inside the cold
display unit to be handed directly to customers when requested.
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
Food service- Food employee observed wearing bracelet while engaged in open food handling.
o
3-304.14(B)(1)
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)
Kitchen- Yellow wet wiping cloths placed on preparation table in front of the stove were not held in
sanitizer between uses.
o
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)
Produce- Multiple clean knives and spatulas found wedge between the wall and the preparation
table.
o
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)
Food Service- Multiple single-use cups stored inside cabinet underneath pipes of hand sink. COS,
single service items were moved to an appropriate location by food employee during inspection.
x
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- White cutting board preparation table found to have excessive scoring with deep groves.
o
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
Food service- Hot holding unit was found in disrepair with an ambient temperature 110*F. COS,
hot holding unit was adjusted during inspection and verified to have an ambient temperature of 135*F and higher.
x
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- Burned on grease deposits and carbon build up accumulated on the exterior of pots and
pans found throughout the processing areas.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen, Food Service, Meat, Produce- Water heater was found in disrepair and no hot water was
available. COS, water heater was fixed during inspection and hot water was verified.
x
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change their
clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of
employee’s clothing and other possessions. 6-305.11
Kitchen- Food employee's personal keys and phone found placed next to the microwave located in
front of the stove.
o
Print Date: 3/29/2023
Page 5 of 7
Vw Diaz Supermarket 1 in Naranja: Frequently Asked Questions
- When was Vw Diaz Supermarket 1 in Naranja last inspected?
- Vw Diaz Supermarket 1 in Naranja was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 15, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Diaz Supermarket 1 in Naranja had?
- Vw Diaz Supermarket 1 in Naranja has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Diaz Supermarket 1 in Naranja find?
- Vw Diaz Supermarket 1 in Naranja was most recently inspected by FDACS on September 15, 2025 (Focused Inspection).
- Has Vw Diaz Supermarket 1 in Naranja had any stop-sale or stop-use orders?
- No, Vw Diaz Supermarket 1 in Naranja has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Diaz Supermarket 1 in Naranja?
- The most frequently cited FDACS violations at Vw Diaz Supermarket 1 in Naranja 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; 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; 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.
- Does Vw Diaz Supermarket 1 in Naranja have any repeat violations?
- Yes, Vw Diaz Supermarket 1 in Naranja 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; 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; 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.
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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 Diaz Supermarket 1. How we collect and verify this data.