Festival Supermarket in North Lauderdale
Last inspected:
7208 Southgate Blvd, North Lauderdale, FL 33068Festival Supermarket #5 in North Lauderdale received a re-inspection on September 1, 2026, that identified 32 violations and resulted in multiple stop-sale and stop-use orders.
Temperature control failures were widespread. Foods prepared on-site were stored in coolers with tight-fitting lids rather than loosely covered to facilitate cooling, and cold-held products were not maintained at proper temperatures. Time/temperature control for safety foods requiring proper cooling procedures, reheating for hot holding, and cold holding temperatures were all implicated in separate stop-sale orders; products were voluntarily destroyed. A stop-use order was issued for a deeply scored and chipping cutting board used to cut coconuts.
Additional violations included missing common name and ingredient labels on bulk breads and rolls in a retail reach-in case and on working containers of spices, flour, sugar, and salt in the kitchen. Single-use cups and trays were not stored in original containers. Utensils and scoops were not stored with handles inverted or above food surfaces. A gap at the bottom of a fire door in the back room created a pest entry risk. A walk-in seafood freezer had ice buildup on the floor, and walk-in cooler shelves held accumulations of old food and soil. Kitchen pans had carbon buildup, and containers under prep tables held old food residue. Hand-washing stations lacked nearby trash receptacles, and employee belongings were stored under prep tables with single-use food service items. Inspector Carolyn Dragone noted a pattern of non-compliance with cold holding, hot holding, cooling, sanitization, and hand washing duties. The facility requires correction of citations before reinspection.
Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.
Festival Supermarket in North Lauderdale: FDACS Inspection History (3)
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.
— 3 inspections
— Met Sanitation Inspection Requirements· 12 violations· 2 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
Risk-Based Violations
3-302.11(A)(1)
Food is not protected from cross contamination by separating raw animal foods
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 shell eggs and raw pooled eggs stored over ready to eat items in the walk-in
cooler. COS raw eggs moved to appropriate location.
Y
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
Retail: various milk and milk products in the display reach-in cooler had an internal
temperature of 48-50 degrees F. COS all items were properly cooled and verified. Various salted fish in
the display cooler had an internal temperature of 42-50 degrees F. COS all items were removed to proper
refrigeration and verified. Seafood: various fish displayed over ice had an internal temperature of 42-50
degrees F. COS ice was added to cool fish down.
Y
x
Print Date: 9/21/2026
Page 1 of 3
Y
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
Food service: 2 open packages of deli ham had a date of 9/8 in the reach-in cooler.
Kitchen: picklies containing cut cabbage had date of 9/14 in the walk-in cooler. COS all items were
discarded. See order.
3-501.19(A)
Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) PfPf
No written procedures provided for items on the steam table utilizing time as a public health
control.
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
Retail: no consumer advisory provided for eggs undercooked.
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 PPRepeat
Food service: windex stored with food products under prep table. COS chemical moved to
appropriate location.
Y
x
Repeat
COS
o
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: employee beverage was on the prep table next to ovens. COS beverage moved to
appropriate location.
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
Kitchen: hand sink located next to three compartment sink blocked by cart. COS cart
moved.
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: fire door next to bailer has gap at bottom of door.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or
not stored by using other means that afford protection from contamination until used. 4-903.11(C)
Food service: single use cups and containers not stored in original containers.
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
Food Service: three compartment sink next to hand washing sink is missing drain boards.
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
Food service: employee coats stored under prep tables with single use items.
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 date marking and
disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and
disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
— Re-Inspection Required· 32 violations· 12 stop-sale orders· Re-Inspection Required
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.
Risk-Based Violations
2-103.11(A)-(O)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(O) and (Q) PfPf
A pattern of non compliance was observed with cold holding, hot holding, cooling,
sanitization, and hand washing.
Food service: El Toro deli ham that was opened 07/03/26 found on 09/01/26 where the meat
had build up of white slime and excess liquid. Stop sale order and release order issued do to other violation.
See order. COS: items was voluntarily discarded during visit.
3-302.11(A)(1)
Food is not protected from cross contamination by separating raw animal foods
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, pork and chicken stored on shelf of walk in cooler over ready to eat
beans, cooked pork belly and unwashed vegetables in walk in cooler. Raw shell eggs stored on rack of
walk in cooler over cooked sausage, diced hams and cheeses. COS: items were moved to proper location
during visit.
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
Kitchen: Raw chicken was stored on shelf of walk in cooler over raw beef. COS: Items were
moved to proper location during visit.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Food service: bakery mixer on floor next to deli slicer had build up of old food debris. COS:
mixer was removed from service do to disrepair.
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)
Back room: Ice machine next to produce back room had black mold like substance on shield
and chute. COS: ice machine was cleaned and sanitized during visit.
3-403.11(A)
Time/temperature control for safety food that is cooked, cooled, and reheated for hot
holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours.
3-403.11(A) and (D) PP
Kitchen: Cooked Yellow and black bean rice (56*-58*), cooked sliced beef liver (53*),cooked
Pork belly (54*-58*) removed from cooler at 6AM found at 9AM not reheated to 165 within 2 hours. Stop
sale order and release issued. See order. COS: items were voluntarily discarded during visit.
x
3-501.14(C)
Time/temperature control for safety food received in compliance with law allowing a
temperature above 41°F during shipment from the supplier not cooled within 4 hours to 41°F or less.
3-501.14(C) PP
Back room: gallons of milk received at 7:30AM were found at 11:45PM with internal
temperatures of 43*-45*. Stop sale order and release issued. See order. COS: milk was voluntarily
discarded during visit.
x
Print Date: 9/2/2026
Page 2 of 6
x
Y
x
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: Pork Shoulders cooked the day before found with internal temperatures of 64*-66*
F. Stop sale order and release issued. See order. COS: pork shoulders were voluntarily discarded during
visit.
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
Kitchen: pork shoulders that were cooked the day before found in aulto sham with internal
temperatures of 80* F. Scrambled eggs, fried eggs, plantains, fried plantains, french fries on steam table
that were prepared at 6AM found at 9AM with internal temperatures of 94*-116* F. Stop sale orders and
release issued. See orders. Items were voluntarily discarded during visit. Kitchen: yuka (116*) onions (80*)
and rice in aulto sham that were cooked at 9AM found at 10AM. COS: items were reheated to proper
temperature during visit.
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
Retail: various block cheeses, sliced cheeses, shredded cheeses on retail shelf next to food
service had internal temperatures of 44*-68* F. Gallons of milk, half gallons of milk, half gallons of yogurt
drinks on shelf in dairy section had internal temperatures of 43*-50* F. Stop sale order and release issued.
See orders. Retail: sliced cheeses in reach in cooler next to bakery case had internal temperatures of 43*
-45* F. COS: items were voluntarily discarded during visit.
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
Food service: Jenno-O turkey breast dated 8/5, argentine ham dated 8/20, butterball honey
turkey dated 8/8, el toro ham dated 7/3 on shelf of reach in deli case found on 9/1. Stop sale order and
release issued, see order. COS: items were voluntarily discard during visit.
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: cooked beans, cooked pork belly and store made salads on shelf of walk in cooler
missing date marking. COS: items were properly dated during visit.
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
Kitchen: Fried eggs on steam table missing reminder and disclosure.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Produce: Quaternary sanitizer in three compartment sink of produce back room had a PPM
of over 400. COS: Quaternary sanitizer was remade to be between 100-200PPM.
x
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
Back room: bags of charcoal on tonnage rack over ready to eat canes and soups. COS:
charcoal was moved to proper location during visit.
x
Print Date: 9/2/2026
Page 3 of 6
Y
Y
x
o
26
P
x
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: cans of WD-40 under shelf with single use items next to three compartment
sink. Bottle of hand soap on prep table next to hand wash sink. Produce: bottle of spray sanitizer under
prep table with utensils. COS: items were moved to proper location during visit.
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: employee beverage was on prep table next to ovens. Food service: employee water
bottle on counter neat sandwich station. COS: items were moved to proper locations during visit.
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 products, 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
Food service: employee donned new gloves without washing hand to work with open food
after wiping down prep tables with rag. COS: employee wash hands before donning new gloves.
o
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
Kitchen: Hand wash sink next to three compartment sink blocked by cart and empty boxes.
COS: items were moved to proper locations during visit.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Foods made from ambient and food prepared on site placed in cooler with tight fitting lids or
tightly wrapped.
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or 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;
the name of the food source for each major food allergen contained in the food unless the food source is
already part of the common or usual name of the respective ingredient; or the information does not include
nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)
Retail: reach in case with various breads and rolls next to food service missing common
name and ingredients. COS: items were removed from customer reach during visit.
Y
x
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
Kitchen: containers of spices, flour, sugar, salt on shelf of prep table next to sstoves missing
common name. COS: containers were properly labeled during visit.
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
Back room: fire door next to bailer has gap at bottom of door.
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)
Kitchen: scoops in various spices handles not stored inverted.
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: cleaned and sanitized utensil in container near three compartment sink not stored
inverted.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Food service: Single use cups and trays not stored in original containers.
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
Back room: cutting board used to cut coconuts deeply scored and chipping. Stop use order
and release issued. See order. COS: board was voluntarily discarded during visit.
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
Food service: three compartment sink next to hand was sink missing drain boards or drying
rack.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Back room: ice build up on floor of walk in seafood freezer. Seafood: shelves in walk in
cooler have build up of old food and soil. Kitchen: shelves in walk in cooler have build up of old food.
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: pans on wall next to freezer have build up of carbon.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: containers under prep table that hold bags of rice and beans near three
compartment sink have old food at bottom of containers.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or commonly
discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent
lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Kitchen: trash can missing from hand sash sink next to stoves.
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
Food service: Employee hand bags and coats stored under prep tables next to coffee maker
with single use items.
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 date marking and
disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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.
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.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot
holding.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot
holding.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot
holding.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Visit made for training purposes only.
No violations or enforcement actions recorded for this inspection.
Festival Supermarket in North Lauderdale: Stop-Sale & Stop-Use Orders (14)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| 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. | |
| 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. | |
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Festival Supermarket in North Lauderdale: Frequently Asked Questions
- When was Festival Supermarket in North Lauderdale last inspected?
- Festival Supermarket #5 in North Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 21, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Festival Supermarket in North Lauderdale had?
- Festival Supermarket #5 in North Lauderdale has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Festival Supermarket in North Lauderdale find?
- Festival Supermarket #5 in North Lauderdale was most recently inspected by FDACS on September 21, 2026 (Met Sanitation Inspection Requirements).
- Has Festival Supermarket in North Lauderdale had any stop-sale or stop-use orders?
- Yes, Festival Supermarket #5 in North Lauderdale has 14 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 Festival Supermarket in North Lauderdale?
- The most frequently cited FDACS violations at Festival Supermarket #5 in North Lauderdale are: 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; 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 Pf; 3-302.11(A)(1): Food is not protected from cross contamination by separating raw animal foods 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 Festival Supermarket in North Lauderdale have any repeat violations?
- Yes, Festival Supermarket #5 in North Lauderdale has had the following violations cited on multiple FDACS inspections: 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; 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 Pf; 3-302.11(A)(1): Food is not protected from cross contamination by separating raw animal foods 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 Festival Supermarket #5. How we collect and verify this data.