How many inspections has Bravo Supermarket in Newberry had?

Bravo Supermarket in Newberry has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bravo Supermarket in Newberry find?

Bravo Supermarket in Newberry was most recently inspected by FDACS on November 19, 2025 (Focused Inspection).

Has Bravo Supermarket in Newberry had any stop-sale or stop-use orders?

No, Bravo Supermarket in Newberry has no stop-sale or stop-use orders on record with Florida FDACS.

Bravo Supermarket in Newberry

Name: Bravo Supermarket in Newberry Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 19, 2025

24220 W Newberry Rd, Newberry, FL 32669

Alachua County · Supermarket · FDACS
Owner: Ate Newberry Group LLC
FDACS Estab #: 190598

Part of: Bravo Supermarket Florida health inspections, violations & closures

Overview

Bravo Supermarket in Newberry had 2 FDACS inspections on record between October 2025 and November 2025. The facility was operating without a valid food permit during an October 3, 2025 sanitation inspection that identified 14 violations, including a priority violation for protein buildup on a band saw in the meat area that was disassembled and sanitized during the inspection. Additional violations included improper employee health reporting procedures and an improperly date-marked package of spinach greens in the deli area, both corrected on site. The facility's most recent inspection on November 19, 2025 was a focused inspection with no violations documented; lab results were provided.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

14Violations

Last inspected FDACS: November 19, 2025

Bravo Supermarket in Newberry: FDACS Inspection History (2)

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.

2025 — 2 inspections

Nov 19, 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.

Oct 3, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 14 violations· Operating Without Permit

Inspector: KENNETH DAVIDSON, ENVIRONMENTAL SPECIALIST I

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. Initial inspection conducted per request # 5140155 and 5140156. Observed limited food operations and inventory during inspection due to company transition. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Informational handouts provide: Minimum Construction Standards, Cooking and Hot Holding Food, Deli Slicer Maintenance Tips, Cooling Foods, Food Temperature Guide, Dish Washing Guide, Certified Food Protection Manager handout, Thawing Foods and Employee Health Reporting Agreement.

Risk-Based Violations

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

Meat Area - Observed old protein buildup on band saw. COS - Band saw was disassembled and washed, rinsed and sanitized during the inspection. Inspector re-inspected equipment for proper sanitization for use. x

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

Food establishment could not provide employee health reporting responsibilities in a verifiable manner.

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Deli Area - Observed open package of spinach greens with an improper date mark. Inspector discussed with management. COS - Date of opening was verified by deli personnel and accurately date marked before completion of 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

Back Room Area - Observed employee water bottles stored on dry storage rack shelving. Deli Area - Observed employee drinks stored next to single use articles such as plastic containers.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Deli Area - No visible thermometer located inside cold case containing cheese and deli meats. Ambient air temperature is 38 degrees F. Retail Area - No visible thermometer located inside open air case containing bagged salad mixes and assorted produce. Ambient air temperature is 36 degrees F.

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

Meat Back Stock Area - Spray bottle containing mineral oil was not identified. COS - Bottle was properly labeled during the inspection.

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

Deli and Meat Areas - Observed employees and company personnel of the establishment not wearing a proper hair restraint in processing areas.

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)

Deli Area - Observed wet wiping cloths stored throughout processing area on counter tops and tables. COS - Discussed with personnel and all wiping cloths were adequately relocated to sanitizer solution buckets between times of use.

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Deli Area - Observed sanitizer solution buckets stored next to canned food items and single-service and single-use articles. COS - All wiping cloth buckets were adequately relocated.

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)

Meat Area - Observed clean meat scrapers stored on handles and turn knobs of band saw. COS - Meat scrapers were relocated to the ware wash sink.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Deli Area - Observed dirt and dust buildup on cold case sliding door glass. Discussed with area personnel.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat Area - Observed a leak at the faucet of the ware wash sink. Discussed with area management. Produce Area - Observed a slow drain at the hand wash station. Discussed with store representative.

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

Back Room and Shipping/Receiving Areas - Observed cobwebs located on ceiling, metal trusses and walls. Discussed with store representative.

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.

Food establishment is operating without a valid annual food permit with an application submitted. o

Bravo Supermarket in Newberry: Frequently Asked Questions

When was Bravo Supermarket in Newberry last inspected?: Bravo Supermarket in Newberry was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Focused Inspection.
How many inspections has Bravo Supermarket in Newberry had?: Bravo Supermarket in Newberry has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bravo Supermarket in Newberry find?: Bravo Supermarket in Newberry was most recently inspected by FDACS on November 19, 2025 (Focused Inspection).
Has Bravo Supermarket in Newberry had any stop-sale or stop-use orders?: No, Bravo Supermarket in Newberry has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Bravo Supermarket in Newberry?: The most frequently cited FDACS violations at Bravo Supermarket in Newberry 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; 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) P.