When was Bravo Supermarkets in Ocala last inspected?

Bravo Supermarkets #045500 in Ocala was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 22, 2026. Inspection type: Failure to Renew Food Permit; Focused Inspection.

How many inspections has Bravo Supermarkets in Ocala had?

Bravo Supermarkets #045500 in Ocala has 9 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bravo Supermarkets in Ocala find?

Bravo Supermarkets #045500 in Ocala was most recently inspected by FDACS on January 22, 2026 (Failure to Renew Food Permit; Focused Inspection).

Has Bravo Supermarkets in Ocala had any stop-sale or stop-use orders?

Yes, Bravo Supermarkets #045500 in Ocala has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: CULANTRO-. Most affected products were voluntarily destroyed.

Bravo Supermarkets in Ocala

Name: Bravo Supermarkets #045500 in Ocala Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 22, 2026

8585 Sw Highway 200 Unit 15a, Ocala, FL 34481

Marion County · Food Establishment · FDACS
FDACS Estab #: 412024

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

Overview

Bravo Supermarkets #045500 in Ocala has experienced multiple enforcement actions centered on temperature control failures and equipment sanitation issues across nine inspections since 2023. A stop-sale order issued December 9, 2024 required the destruction of culantro (Fresh Coyote brand) after the product tested positive for a poisonous or deleterious substance. A May 14, 2025 inspection documented 34 violations including critical cross-contamination in the deli walk-in cooler, where cooked ground beef measured 47°F internally and cooked pork measured 47°F at center—both well below the safe cooling range of 70°F or lower within two hours of cooking. Inspector observations also documented raw sausage stored above ready-to-eat hot dogs, raw eggs stored above prepared plantains, raw whole fish offered for customer self-service, employees reusing single-use gloves across multiple tasks and handling raw and ready-to-eat foods without changing gloves, and dishes cleaned with soap and water but placed directly into storage without sanitization. Three separate stop-use orders were issued in May and June 2025 for unsanitary equipment and handwashing sink deficiencies; all equipment was cleaned, sanitized, and released following inspector verification. A June 2, 2025 re-inspection found 8 violations including raw chicken stored above fully cooked ham and ribs in the meat case (corrected on site), repeat violations for lack of written vomit and diarrheal event cleanup procedures, and small flying insects in the produce area. The facility was also cited January 22, 2026 for failure to timely renew its food permit. An August 15, 2025 focused inspection verified compliance of prior citations, including a satisfactory ice test.

Summary generated from Florida FDACS public inspection records.

9FDACS Insp.

47Violations

9Stop-Sale Orders

Last inspected FDACS: January 22, 2026

Bravo Supermarkets in Ocala: FDACS Inspection History (9)

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.

2026 — 1 inspection

Jan 22, 2026 — Failure to Renew Food Permit; Focused Inspection· 2 violations· Focused Inspection

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

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. This focused inspection is being conducted in response to Request # 5148004. The issues described in the consumer complaint were addressed with the person in charge during the focused inspection. The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes. 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.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.

The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes. See comments. o

5-501.11 Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables not maintained in good repair. 5-501.111

Outside - One of two dumpsters was observed to have its lid damaged and cannot fully enclose the dumpster.

2025 — 4 inspections

Aug 15, 2025 — Focused Inspection· Focused Inspection

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Check back for ice test. Satisfactory ice test provided.

No violations or enforcement actions recorded for this inspection.

Jul 30, 2025 — Focused Inspection - Check-back Needed· Re-Inspection Required

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This focused inspection is being conducted in response to Request # 5136099. The issues described in the consumer compliant were addressed with the person in charge during the focused inspection. The original Stop-Use Order/Stop-Sale Order issued on 12/9/2024 remains in effect.

No violations or enforcement actions recorded for this inspection.

Jun 2, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 8 violations· 1 stop-sale order· Met Requirements

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

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. This Re-inspection 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.

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

Retail: Raw chicken stored above ham and ribs labeled as fully cooked in meat case. COS: item moved during inspection. Y 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 PfPfRepeat

Documentation provided for the cleanup of vomit and diarrheal events does not meet requirements.

Good Retail Practice Violations

213 Records of sampling and analyses of source water and finished product not maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.

Establishment unable to provided ice testing.

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

Produce area: Small flying insects in area.

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

Kitchen: Large pans stored on clean dish storage rack have moisture between pans.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Produce area: Buildup of debris on spray nozzle above sink.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Kitchen area: unsealed drywall in ware washing area. Produce area: porous acoustical tiles above prep area.

6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13Repeat

Kitchen area: No cove molding in ware washing area

Stop-Sale Orders & Supplemental Actions

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: Equipment was cleaned, sanitized, checked, and released.

May 14, 2025 — Re-Inspection Required· 34 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

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 demonstrated by issues with sanitation, hand washing and holding time/temperature controlled for safety foods at proper temperature. o

Retail: Raw sausage stored on shelf above ready to eat hot dogs. Raw pork bacon stored above ready to eat turkey bacon. Kitchen: Raw eggs stored on shelf above prepared plantains in reach in cooler close to three compartment sink. Bakery walk in cooler: Raw eggs stored on shelf above prepared plantains. COS: items moved to correct location during inspection. x

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Retail: Raw whole fish on ice offered for customer self service in front of seafood area. COS: all items removed from customer self service 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

Kitchen: Multiple employees entering and leaving area without changing gloves and returning to handle food products . Employee handling soiled dishes then moving to work with exposed food without changing gloves. Meat room: Employees leaving and entering area without changing gloves and retuning to hand food products. COS: Manager coached all employees during inspection. Proper glove change and hand washing observed. x Print Date: 5/15/2025 Page 2 of 7 14 P Citation Description: 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 Observation: Kitchen: Cutting boards on cook line in use for over 4 hours without washing rinsing and sanitizing.Serving line: Tongs for fried items hanging on display cooler in use for over 4 hours without washing rinsing and sanitizing. COS: three compartment sink setup correctly then items were wash, rinsed and sanitized. 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)

Back storage room: Buildup of mold like substance inside interior of ice machine and bin. See supplement. COS: item cleaned during inspection.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Bakery area: Buildup of debris on mixer and mixer head. Meat room: buildup of debris in band saw. Buildup of debris on edges of knives on clean dish storage rack. COS items cleaned during inspection.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen: Employee cleaning dishes with soap, rinsing with water, placing item in clean dish storage area without a sanitization step. COS: sink setup during inspections and dishes properly wash, rinse and sanitized during inspection. Meat room: Employee cleaned cuber parts with soap and water in prep sink and put equipment back together for use. COS Cuber taken apart and item was wash, rinse and sanitized in three compartment sink. 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

Deli Walk in Cooler: Large plastic container of cooked ground beef found with an internal temperature of 47 degrees F at center and 42 degrees F at edges. Large plastic container of cooked pork found with and internal temperature of 47 degrees F at center and 44 degrees F at edge. Item was cooked yesterday, placed into container, covered and placed into walk in cooler. No final cooling temperature was taken. Ambient reading of walk in cooler 38 degrees F. See Supplement COS items 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

Kitchen: Black beans found with an internal temperature of 110 degrees F on stove top. Item cooked and placed in location 30 minutes prior per employee. COS Item placed back onto heat and reheated to 165 degrees F. Chicken found with an internal temperature of 128 degrees F and lasagna found with and internal temperature of 120 degrees F hot holding inside of oven. COS items reheated to 165 degrees F with in time frame. Serving line: Various Pastries found with internal temperature range of 110-130 degrees F . Chicharrones found with internal temperature of 128 degrees F. Per manager, items are placed in display case, kept for a short time and discarded. COS: Items switched to Time as Public health control. Time as a public health control paperwork provided during inspection, completed and items properly marked during inspection. Items discarded at end of time frame. x Print Date: 5/15/2025 Page 3 of 7 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Serving line: Various items ( shrimp salad, ham salad, coleslaw, octopus salad ) found with an internal temperature range of 50-51 degrees F in refrigerated display case at end of serving line. Items held in unit overnight See supplements COS: items voluntarily discarded during inspection. Bakery: Flan found with an internal temperature range of 68-70 degrees F sitting on top of deli case. See supplements COS: items voluntarily discarded during inspection. 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

No documentation provided to prove that employees have been informed of their reporting responsibilities.

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

Deli walk in cooler: Cooked plant foods and various cooked meats prepared and held over 24 hours not properly date marked. COS: items labeled during inspection x

No documentation provided for the cleanup of vomit or diarrheal events.

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 PP

Produce walk in cooler: spray bottle of cleaner stored in bucket on shelf above produce.Back storage rooms: spray bottle of cleaner stored on shelf with seasonings. COS item moved during 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

Kitchen: Multiple employee bottled drink stored on prep table next to in use equipment. COS: items moved from location during inspection.

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

Kitchen: no soap or paper towels proved at the single hand washing sink. COS. Items Placed At Sink.

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 washing sink partially blocked by table in front of sink. Multiple instances of hand washing sink used to fill bucket. COS: items moved during inspection, manager spoke with employee about use of hand washing sink. Produce area: large amount of food debris and some equipment stored in sink. COS: items moved during inspection.

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

Electrical room: Employee portioning loaves of bread in room without a least one hand washing sink. See supplement. COS: Employee discontinued using area and items removed during inspection.Meat room: Employee preparing, cutting and portioning meat in a room without at least one hand washing sink. Hand washing sink removed from area. COS: Employee removed all food and equipment from prep sink, added soap and paper towels. Sink turned into hand washing sink during inspection. All employees re washed hands during inspection

Good Retail Practice Violations

213 Records of sampling and analyses of source water and finished product not maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.

No documentation provided for the bacteriological testing of ice that is bagged on site.

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

Deli walk in cooler: Cooked pork and ground beef stored with large amount of product covered with tight fitting lids.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat room: Raw shrimp thawing at room temperature. COS item moved to cooler during inspection.

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; 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: Bulk pasta offered for customer self service does not have required labeling. COS: item removed from retail during inspection x Print Date: 5/15/2025 Page 4 of 7 35 Citation Description: 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) Observation: Retail: Raw sausage packaged on site and offered for consumer self service does not contain all required information. One item missing seasoning ingredients, one item missing the raw animal (pork) from ingredients list.Packaged candies and dried fruits offered for customer self service do not have ingredients labels. COS: items were removed and re-labeled during the inspection. x

Produce area: Small flying insects observed in area.

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Retail: Bulk pasta offered for customer self service does not have sufficient protection. Item stored in plastic crate with no protection from contamination. COS item removed from retail during inspection x

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)

Kitchen: Multiple wet wiping cloth on counters not stored in solution. COS item moved into wiping cloth bucket during inspection. Meat room: Wet wiping cloths on counter not stored in solution. COS. Item moved during inspection.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Kitchen: spoons and utensils stored in 73 degree F water on end of prep table.Meat room: Knives and utensils stored between wall and three compartment sink. COS items moved during inspection

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

Kitchen: Large number of pans stored stacked on clean dish storage rack have moisture in between pans.

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

Serving line: refrigerated display case containing deli salads made on site not maintaining time/temperature controlled for safety food at 41 degrees F or below. Ambient reading of 51 degrees. See supplementGlass on display case broken/ has a crack on sliding door.Meat room: Glass on display case broken/ has a crack in sliding door.Retail: Door to reach in freezer for customer self service products is damaged and tape is used around door to hold together.

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

Kitchen: Three compartment sink does not sufficient drain board/drain board substitute for soiled dishes and the air drying of equipment.

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: Large amount of carbon buildup on pans stored on clean dish storage area

5-202.13 Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or equipment. 5-202.13 P

Kitchen: spray nozzle hanging below flood rim on three compartment sink. COS: item was adjusted and repaired during inspection. Item hanging above flood rim by end of inspections. x

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

Exterior: dumpster lid left open.

Kitchen: No cove molding at base of wall in ware washing area. Gap at bottom of drywall.

Produce area: ceiling directly above area has porous acoustical tiles. Kitchen: Unsealed drywall used in ware washing area.

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

Meat room: Buildup of debris on sides of walk in cooler door and on wall around door frame. Buildup of debris on fan guard.Walk in freezer: Buildup of debris on floor of both walk in freezers. Kitchen: Buildup of food debris on floor under equipment.Bakery: Buildup of food debris on floor under shelving and equipment.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was cleaned, sanitized, checked, and released.

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 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. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected].

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

2024 — 2 inspections

Dec 9, 2024 — Operating Without a Valid Food Permit; Focused Inspection· 1 violation· 1 stop-sale order· Operating Without Permit

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST N

Person in charge: AD LUIS FERRARA

Comments: This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520. 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. CULANTRO WAS FOUND TO BE IN VIOLATION OF 500.10(1)(A), F.S. NO PRODUCT WITH THAT LOT NUMBER WAS OBSERVED ON SITE; HOWEVER TO THE EXTENT SUCH PRODUCT EXISTS IT IS SUBJECT TO THIS STOP SALE ORDER.

Good Retail Practice Violations

97 Expired Permit - The food establishment is operating without a valid food permit. Oo 500.12(1)(a), F.S., 5K-4.020(5), F.A.C. ___Repeat

CULANTRO SAMPLED ON 11/4/2023 WERE ANALYZED AND IDENTIFIED TO BE: 1.) ABOVE TOLERANCE FOR CYPERMETHRIN (0.05 PPM) - FOUND 0.68 PPM, 2.) NO TOLERANCE FOR TEBUCONAZOLE (NONE) - FOUND 1.8 PPM 3.) NO TOLERANCE FOR TRIADIMEFON (NONE) - FOUND .15 PPM 4.) NO TOLERANCE FOR TRIADIMEFON TOTAL (BASED ON TRIADIMENOL) (NONE) ___- FOUND .31 PPM 5.) NO TOLERANCE FOR TRIADIMENOL (NONE) - FOUND 1.6 PPM. 99 Citation Description: Expired Permit - The food establishment is operating without a valid food permit. Oo 500.12(1)(a), F.S., 5K-4.020(5), F.A.C. ___ Observation: The food establishment is operating without a valid food permit. See comments. A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER CULANTRO- — Brand: Fresh Coyote

Reason: FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated. Comments: ADULTERATED FOOD: POISONOUS OR DELETERIOUS SUBSTANCE RESULT OF SAMPLE COLLECTION. Print Date: 12/9/2024 Page 1 of 2 (8 CamScanner When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS |,___ (REFUSED TO SIGN) the person in charge of BRAVO SUPERMARKETS #045500 hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. (REFUSED TO SIGN) (Signature) ACKNOWLEDGEMENT | acknowledge receipt of a copy of this document. Sot AD een (Signature of FDACS Representative) (Signature of Representative) SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST LUIS FERRARA, STORE MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 12/9/2024 Page 2 of 2 (8 CamScanner

Lot: 2024/CR-27759 11/25/24 10:46:49AM DHL STICKER 99257566165 ACP/VE MIA 12/

Nov 4, 2024 — Focused Inspection· Focused Inspection

Inspector: KIMBERLY JUILIANO, ENVIRONMENTAL SPECIALIST III

Person in charge: LUIS FERRARA

Comments: Sample Collection Only

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Jun 2, 2023 — Focused Inspection· Focused Inspection

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: AWILDA ROSARIO

Comments: This focused inspection is in response to Consumer Complaint Request # 5098217. The issues described in the consumer complaint were addressed with the person in charge.

No violations or enforcement actions recorded for this inspection.

Jan 6, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Provided: Certified Food Protection Manager, Norovirus Clean-up, Employee Health Guidelines and Reporting Agreement industry handouts. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in

Good Retail Practice Violations

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Deli - Handwashing sink basin was observed installed immediately adjacent to warewash sink basin with no splash guard in between basins. o

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Back Room - Hose bibb with attached hose was observed to not have a backflow prevention device. o

Bravo Supermarkets in Ocala: Stop-Sale & Stop-Use Orders (9)

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.

FDACS stop-sale and stop-use orders for Bravo Supermarkets #045500 in Ocala
Date	Order Type	Product	Brand/Lot	Reason
Jun 2, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
May 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized…
May 14, 2025	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.
May 14, 2025	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.
May 14, 2025	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.
May 14, 2025	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.
May 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
May 14, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …
Dec 9, 2024	STOP SALE ORDER	CULANTRO-	Fresh Coyote / 2024/CR-27759 11/25/24 10:46:49AM DHL STICKER 99257566165 ACP/VE MIA 12	FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated. Comments: ADULTERATED FOOD: POISONOUS OR DELE…

Bravo Supermarkets in Ocala: Frequently Asked Questions

When was Bravo Supermarkets in Ocala last inspected?: Bravo Supermarkets #045500 in Ocala was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 22, 2026. Inspection type: Failure to Renew Food Permit; Focused Inspection.
How many inspections has Bravo Supermarkets in Ocala had?: Bravo Supermarkets #045500 in Ocala has 9 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bravo Supermarkets in Ocala find?: Bravo Supermarkets #045500 in Ocala was most recently inspected by FDACS on January 22, 2026 (Failure to Renew Food Permit; Focused Inspection).
Has Bravo Supermarkets in Ocala had any stop-sale or stop-use orders?: Yes, Bravo Supermarkets #045500 in Ocala has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: CULANTRO-. Most affected products were voluntarily destroyed.
What are the most common violations at Bravo Supermarkets in Ocala?: The most frequently cited FDACS violations at Bravo Supermarkets #045500 in Ocala are: 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; 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 Pf; 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.
Does Bravo Supermarkets in Ocala have any repeat violations?: Yes, Bravo Supermarkets #045500 in Ocala has had the following violations cited on multiple FDACS inspections: 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; 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 Pf; 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.