Exprezo in North Lauderdale
Last inspected:
1833 S State Road 7, North Lauderdale, FL 33068Exprezo #109 in North Lauderdale had 4 inspections on record between June 2022 and January 2026. The facility experienced significant compliance issues in June 2022, when an initial inspection on June 7 identified 34 violations including multiple high-priority cross-contamination findings—raw chicken stored directly above raw beef and above unwashed limes in the walk-in cooler, raw swai for ceviche without proof of parasite destruction, and black beans reheating at 117°F instead of the required 135°F minimum. All high-priority violations were corrected on site during the inspection, including voluntary destruction of ceviche and beans. A required re-inspection on June 22 verified compliance with 11 remaining violations, all of which were corrected on site, including voluntary discarding of empanadas held at 124–131°F and cleaning of the orange chute debris. A focused training inspection on September 16, 2025 found no violations. The most recent inspection on January 7, 2026 noted the facility was operating without a valid food permit pending application approval and payment, with an amended report issued January 9, 2026 directing payment within 10 days.
Summary generated from Florida FDACS public inspection records.
Exprezo in North Lauderdale: FDACS Inspection History (4)
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
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 1 violation· Operating Without Permit
Comments: Request#5142448
Inspection Report was amended on 01/09/2026
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.
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.
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. 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
Good Retail Practice Violations
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.Repeat
Operating without a valid food permit. Application submitted.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Visit made for training purposes.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 11 violations· Met Requirements
Comments: This Re-Inspection was conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Re-Inspection have been resolved and this food establishment has Met Inspection Requirements.
Food establishment created appropriate written procedures during this visit in order to utilize Time As A Public Health Control going
forward.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Food Processing Area: Orange chute at orange juice machine found with old food debris. COS:
Orange chute was cleaned 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 Processing Area: Food items displayed inside hot holding unit including Colombian empanadas,
Venezuelan empanadas, Argentinian empanadas, and Jamaican beef patties found with temperatures between 124 131 degrees F when checked with an accurate probe thermometer. COS: All items were voluntarily discarded during
inspection. See comments.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include
a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that
states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
3-603.11(B) PfPf
Retail Area: Consumer advisory disclosure not available for food items offered raw or undercooked
including hamburgers and eggs made to-order.
o
Print Date: 6/22/2022
Page 1 of 3
Good Retail Practice Violations
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)
Food Processing Area: Wet wiping cloths stored on prep table next to orange juice machine and on
cutting board at sandwich prep station not held in sanitizer solution between uses.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers or
equipment that can be closed. 3-304.12(B)
Food Processing Area: Dispensing scoop used in sugar bin in cabinet under espresso machine stored
with handle touching sugar. COS: Scoop was removed from sugar bin during inspection.
x
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
Backroom Area: Torn air curtain at walk-in cooler entrance.
o
5-501.11
Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115
Outdoor Area: Accumulation of litter and debris in dumpster enclosure.
o
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 Area: Drain plug missing from cardboard dumpster.
o
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
Backroom Area: Unused items including ice machine and deli slicer stored near dry storage shelves.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom Area: Missing ceiling tiles above three compartment sink area.
o
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 Area: Soil and debris on floor under dry storage shelves and ice machine.
o
— Re-Inspection Required· 34 violations· Re-Inspection Required
Comments: Guidance documents provided via email: Cooking and Hot Holding Food Guide, Dish Wash Manual, Food Allergy Awareness,
Employee Health Guidelines, and Reporting Agreement.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
This food establishment was found to be operating beyond the scope of their food permit and has decided to voluntarily discontinue
the unpermitted operations.
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
A pattern of non-compliance was observed as evidenced by violations for hot & cold holding,
sanitization, consumer advisory, and hand washing.
o
3-402.11
Before service or sale in ready-to-eat form, raw or undercooked fish not frozen and stored at
the temperature and for the time specified in the Food Code for parasite destruction . 3-402.11 PP
Retail Area: Proof of parasite destruction not available for raw swai used to make ceviche displayed on
counter next to register. COS: Packages of ceviche were voluntarily discarded during inspection.
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage, preparation,
holding or display by using separate equipment, arranging food in equipment so that cross contamination is
prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP
Food Processing Area: Pan of raw chicken stored directly above tray of raw beef hamburgers in
refrigerated drawer under flat top grill. COS: Chicken was moved to appropriate location during inspection.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers or
wrappings. 3-302.11(A)(4)
Backroom Area: Pan of raw chicken stored in walk-in cooler not covered.
o
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
Backroom Area: Pans of raw chicken stored on shelf directly above case of unwashed limes inside
walk-in cooler. COS: Chicken was moved to appropriate location during inspection.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Retail Area: Buildup of black and green mold-like substance inside ice chute for soda machine. COS:
Ice chute was cleaned during inspection.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Backroom Area: Equipment and utensils not sanitized after cleaning in three-compartment sink. COS:
Items were sanitized during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Food Processing Area: Orange chute at orange juice machine found with old food debris. COS:
Orange chute was cleaned during inspection.
x
3-403.11(C)-(D)
Ready-to-eat time/temperature control for safety food that has been commercially processed
and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot
holding. 3-403.11(C)-(D) PP
Food Processing Area: Black beans reheating for over two hours found at 117 degrees F when
checked with an accurate probe thermometer. COS: Beans were voluntarily discarded 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 processing Area: Food items displayed inside hot holding unit including Colombian empanadas,
empanadas, beef patties, ham and cheese pastries, and chicken wings found with temperatures between 116 - 125
when checked with an accurate probe thermometer. COS: Food items were voluntarily discarded during the
inspection.
x
2-102.11(C)
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 not respond correctly to questions relating to food borne illnesses and symptoms.
o
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 Processing Area: Individual cups of green salsa stored on counter next to sandwich prep area
found with internal temperatures between 68 - 71 degrees F when checked with an accurate probe thermometer.
COS: Salsa was properly cooled during inspection.
x
Print Date: 6/7/2022
Page 2 of 6
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 Area: Individual cups of green salsa containing fresh tomatoes made on-site stored inside
walk-in cooler not labeled with date. COS: Salsa was labeled with date during inspection.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include
a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that
states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
3-603.11(B) PfPf
Retail Area: Consumer advisory disclosure not available for food items offered raw or undercooked
including ceviche, hamburgers, and eggs.
o
Print Date: 6/7/2022
Page 3 of 6
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at
least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together
for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP
Food Processing Area: Food employee washed hands for less than 10 seconds. COS: Employee
washed hands properly upon instruction.
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
Backroom Area: Hand sink near dry storage shelf used to drain canned food item. Food Processing
Area: Hand wash sink next to espresso machine used to rinse milk pitchers. Proper use of hand wash sink was
discussed with management.
o
Print Date: 6/7/2022
Page 1 of 6
8
Citation Description: 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
Observation: Retail Area: Hand wash sign not available at hand sink in restroom used by employees. COS: Hand
wash signs were provided during inspection.
x
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
Food processing Area: Squeeze bottles containing condiments stored on sandwich prep area not
labeled with common names. Retail Area: Sugar shakers displayed near self-service coffee station not labeled with
common name.
o
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: Containers of ceviche, tamarindo juice, orange juice, horchata, and guava juice packaged
on site not labeled with ingredients, weight, or manufacturer's information. COS: Ceviche was voluntarily discarded
due to violation #12. Juice was removed from consumer reach during inspection.
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
Backroom Area: Flying insects observed near dry storage shelves and walk-in cooler entrance.
o
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
Backroom Area: Tubs of pickles stored directly on floor inside walk-in cooler.
o
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
Food Processing Area: Employee not wearing effective hair restraint in area with open food items.
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)
Food Processing Area: Wet wiping cloths stored on prep table not stored in sanitizer solution between
uses.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers or
equipment that can be closed. 3-304.12(B)
Food Processing Area: Dispensing cup without handle stored inside sugar bin in cabinet under
espresso machine.
o
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored with their
handles above the top of the food and the container. 3-304.12(A)
Food Processing Area: Dispensing scoops for cooked beef and cooked chicken stored inside
refrigerated drawer under flat top grill with handles touching food items.
o
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained
before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Backroom Area: Container lids stored on dry storage shelf found with wet nesting. Food Processing
Area: Pan and milk pitcher dried with paper towel after cleaning. COS: Items were re-washed and air dried.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Backroom Area: Milk crates used as shelves near walk-in cooler entrance.
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
Backroom Area: Torn air curtain at walk-in cooler entrance.
o
Print Date: 6/7/2022
Page 4 of 6
46
Pf
Citation Description: Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Observation: Backroom Area: Sanitizer test strips not available for quaternary ammonium sanitizer solution. COS:
Test strips provided during inspection.
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Backroom Area: Soil and old food debris on food storage shelves in walk-in cooler.
o
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 Area: Drain plug missing from dumpster.
o
5-501.11
Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115
Outdoor Area: Accumulation of debris and litter in dumpster enclosure.
o
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
Outdoor Area: Dumpster not covered with lids at time of inspection.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom Area: Missing ceiling tiles above three compartment sink area.
o
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 Area: Soil and debris on floor under dry storage shelves and ice machine.
o
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
Backroom Area: Unused items including ice machine, deli slicer, and barbecue grill stored near dry
storage shelves.
o
94
Food establishment manufactures, processes, packs, holds, prepares or sells products
consisting of or containing hemp extract intended for human consumption and is not designated as a Hemp Food
Establishment. Food establishment shall remit payment of appropriate fee within 10 days. 5K-4.034(3), F.A.C.
This food establishment was found to be operating beyond the scope of their food permit and has
decided to voluntarily discontinue the un-permitted operations.
x
Exprezo in North Lauderdale: Frequently Asked Questions
- When was Exprezo in North Lauderdale last inspected?
- Exprezo #109 in North Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 7, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
- How many inspections has Exprezo in North Lauderdale had?
- Exprezo #109 in North Lauderdale has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Exprezo in North Lauderdale find?
- Exprezo #109 in North Lauderdale was most recently inspected by FDACS on January 7, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
- Has Exprezo in North Lauderdale had any stop-sale or stop-use orders?
- No, Exprezo #109 in North Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Exprezo in North Lauderdale?
- The most frequently cited FDACS violations at Exprezo #109 in North Lauderdale are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) P; 3-603.11(B): Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) Pf.
- Does Exprezo in North Lauderdale have any repeat violations?
- Yes, Exprezo #109 in North Lauderdale has had the following violations cited on multiple FDACS inspections: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) P; 3-603.11(B): Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) 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 Exprezo #109. How we collect and verify this data.