MIAMI, FL. Back in February 2026, a state inspector walked into Los Primos Supermarket on a Miami street and found ham and cheese sandwiches sitting beside the register with internal temperatures between 62 and 64 degrees Fahrenheit. The sandwiches were voluntarily discarded on the spot. A stop sale order was issued.
That was one of 20 violations documented during the February 24 inspection of the convenience store, conducted by the Florida Department of Agriculture and Consumer Services. The store was found to be operating without a valid food permit, and inspectors issued five separate stop-use orders before leaving the building.
What Inspectors Found
The deli slicer was shut down after the inspector observed "old debris and soil build-up behind the blade." A stop-use order was placed on the equipment. The store was also ordered to stop using the hot water heater, which was found to be in disrepair.
The sewage finding was among the most serious. The inspector noted the "food establishment did not provide proof of acceptable sewage disposal," triggering two separate stop-use orders tied to sewage and waste water disposal. The store's operating-without-a-permit citation listed failure to provide "approved documentation for sewage disposal and providing hot water to establishment" as the reasons it had not met permitting requirements.
The person in charge was unable to correctly answer questions about foodborne illnesses, symptoms, or employee reporting responsibilities during the visit. The inspector documented that the person in charge "did not correctly respond to food safety questions relevant to processes." An employee health guide and reporting agreement were provided by email during the inspection.
Numerous small flying insects were observed around the mop sink in the food service area. A visible gap ran along the bottom of the entrance door.
The Stop Sale and Stop Use Orders
Five stop-use or stop-sale orders were issued during the single inspection. The ham and cheese sandwiches were pulled under a stop sale order for being adulterated, specifically for failure to maintain proper cold holding temperatures. The sandwiches had also been packaged on-site without required labeling, missing ingredients with sub-ingredients, net weight, and manufacturer information.
The deli slicer received a stop-use order for unsanitary equipment. The hot water heater received two separate stop-use orders tied to plumbing and physical facilities requirements. The sewage situation generated two additional stop-use orders for failure to demonstrate acceptable waste water disposal.
None of the stop-use or stop-sale conditions were corrected on site.
What These Violations Mean
Ham and cheese sandwiches held at 62 to 64 degrees Fahrenheit are a direct bacterial growth risk. Cold food is required to stay at or below 41 degrees. At temperatures between 40 and 140 degrees, bacteria including Salmonella, Listeria, and Staphylococcus aureus can multiply rapidly. These sandwiches were sitting beside the register, in reach of customers, when the inspector measured them.
The deli slicer finding compounds that risk. Debris and soil build-up behind a slicer blade means any meat or cheese cut on that surface after cleaning was potentially contaminated by what accumulated before. The stop-use order prevented further use until the equipment was properly sanitized.
The sewage documentation failure is a foundational permitting issue, not a paperwork technicality. Without verified sewage disposal, there is no confirmed pathway for waste water generated during food prep, dishwashing, or handwashing to be safely removed from the building. That is why it triggered both a stop-use order and the operating-without-a-permit citation.
The person in charge's inability to answer basic food safety questions about illness symptoms and employee reporting is a systemic concern. When the manager of a food establishment cannot identify when a sick employee should stay home, every customer who buys food there carries that gap home with them.
The Longer Record
The February 24 inspection was classified as an operating-without-a-valid-food-permit visit requiring a re-inspection, meaning the store could not simply address violations and continue. It had to demonstrate compliance before resuming full operation.
None of the 20 violations were marked as repeats from prior inspections, which means the inspection record does not show these exact citations appearing in previous visits. However, the breadth of what inspectors found, covering permitting, equipment sanitation, temperature control, pest presence, sewage documentation, and management knowledge, points to conditions that do not develop overnight.
The store had not corrected any of the stop-use or stop-sale conditions during the inspection itself. A re-inspection was required before the facility could be cleared to operate with a valid permit. As of the inspection date, the deli slicer, the hot water heater, and the sewage disposal question all remained unresolved.