Bravo Supermarket in Orange City
2413 Enterprise Rd, Orange City, FL 32763
Bravo Supermarket in Orange City has experienced persistent food safety and equipment violations across 13 inspections on record from 2024 to present, with 77 total violations documented. The facility has issued multiple stop-sale and stop-use orders, particularly in October and December 2025. On October 29, 2025, inspectors issued five stop-sale orders for adulterated products due to temperature control failures — commercially processed pastries held at 111–127°F (minimum required 135°F), deli meats at 48–50°F (maximum allowed 41°F), and raw meats at 42–43°F — all voluntarily destroyed by management and witnessed by the inspector. Three additional stop-use orders on the same date addressed unsanitary equipment; all were released after repairs and replacement. On December 15, 2025, a sixth stop-sale order was issued for adulterated deli meats found at 48–50°F, again voluntarily destroyed. A stop-use order for unsanitary deli slicer equipment remained in effect as of December 17, 2025.
Temperature control violations are the dominant pattern throughout the facility's record. Hot-holding failures appear in 6 inspections, with food consistently found between 100–127°F when 135°F minimum is required; cold-holding violations appear in at least 4 inspections, with deli products and produce regularly exceeding the 41°F maximum. Cross-contamination violations — raw animal foods stored over ready-to-eat items — were documented in at least 3 inspections. On July 17, 2024, a 19-violation re-inspection found raw eggs over ready-to-eat foods, meat grinder and band saws not cleaned every four hours, lighter fluid stored with clean cookware, and multiple temperature failures; all violations were corrected on site. A focused inspection on July 15, 2025 followed a small kitchen fire; both stoves and ovens were replaced, hood and food contact surfaces washed, and the facility was released to resume service. The most recent inspection on December 17, 2025 was a check-back for stop-use and stop-sale order release with zero new violations, though the deli slicer remained under stop
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: December 17, 2025
Bravo Supermarket in Orange City: FDACS Inspection History (13)
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.
— 6 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order.
The original Stop-Use Order/Stop-Sale Order remains in effect for deli slicer. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements - Check Back Needed· 5 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
[email protected].
Please note each observation that has been corrected.
Previous stop use or slicer remains under stop use
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back 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
Back Room : Flat of raw eggs stored on rolling cart over uncooked cut vegetables. Cosvegetables were moved to an appropriate location
Y
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: Internal temperatures of multiple rice, pork, tamalas, and baked chicken and
chicken soup at 11 AM were between 115 and 134 degrees F. Deli Hot Bar: degrees F. COS: All food
items were reheated to 165 verified and released.
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) PPRepeat
Deli: Multiple chubs of deli meats internally probed and found to register between 48 and 50
degrees F. COS: Manager voluntarily discarded all chubs of meat and cheese. SEE STOP SALE AND
RELEASE ORDER.
Y
o
Repeat
COS
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 : Large pan left in handwash sink in warewash sink area. Cos- pan was removed
from sink
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli: Deli meat cheese cooler does not maintain time/temperature for food safety at 41
degrees F. Internal ambient temperatureof deli meat cheese cooler registered 50 degrees F. Stop use
issued for cooler SEE Supplement Order.
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 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.* Physical Facilities: Physical facilities installed, maintained, and
clean.
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].
Print Date: 12/15/2025
Page 1 of 2
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.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
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
I, _____________________________________________________ the person in charge of BRAVO SUPERMARKET 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.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
DOUGLAS HULSER, QUALITY ASSURANCE & TRAINING SPECIALIST
KRYSTAL MARTINEZ, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 12/15/2025
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 19 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)-(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
Non-compliance evidenced by hot holding, cold holding, consumer advisory, and
handwashing.
o
Retail: Package of raw dry black beans had a green foreign substance inside packaging.
COS: Manager voluntarily discarded package of black beans. SEE STOP SALE AND RELEASE ORDER
x
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
Kitchen walk in cooler: Raw ground beef stored over ready to eat foods. COS: Manager
moved raw ground beef from over ready to eat foods. Retail: Raw fish stored over ready to eat smoked
pork. COS: Fish removed from over ready to eat smoked pork
x
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical
operation does not meet the criteria specified for sanitizers; is not used in accordance with the
EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does
not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use
directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water
having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP
Back Room: Quaternary Ammonium sanitizer in bucket or warewash sink is too low reading
0 parts per million COS: Sanitizer solution remade and concentration criteria met 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
Deli: Commercially processed pastries placed in hot holding case at 7 am case internally
probed at 10:30 am and found to register between 111 and 127 degrees F: Ham and Cheese (111), Guava
and Cheese (127), Cheese Dogs (127), Chicken (120), Pork (127), Cheese Taqueno (127). COS: Manager
voluntarily discarded all pastries. SEE STOP SALE AND RELEASE ORDER. Kitchen: Pork roasts that
began cooking at 5 AM stored in oven were stated by employee to be in a state of hot holding. Internal
temperatures of pork roasts at 10 AM were between 90 and 100 degrees F. Internal temperatures were
taken at 11 AM and found to register 110 degrees F. COS: Manager voluntarily discarded pork roasts. Deli
Hot Bar: Several time/temperature for safety foods in hot bar at 7 am internally probed at 10:30 am and
found to register between 92 and 130 degrees F. Pulled pork(130), Baked Chicken: (94), Pork ribs (92),
Tilapia (120), Pork chops (130). COS: Pulled pork, Baked Chicken, Tilapia, and pork ribs voluntarily
discarded by management. Pork Chops and Pulled pork reheated to 165. SEE STOP SALE AND
RELEASE ORDER
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
Deli: Multiple chubs of deli meats and cheese internally probed and found to register
between 48 and 50 degrees F. COS: Manager voluntarily discarded all chubs of meat and cheese. SEE
STOP SALE AND RELEASE ORDER. Meat walk in cooler: Raw meats in walk in cooler internally probed
and found to register 42 to 43 degrees F. COS: All raw meats moved to dairy walk in cooler. Retail:
Various cheeses found in open air cooler internally probed and found to register 43 degrees F. COS: All
cheeses moved to walk in cooler to rapidly cool. Produce open air cooler: Containers of honeydew (6),
watermelon (6), and cantaloupe (3) internally probed and found to register 50 degrees F. Containers of
melons voluntarily discarded by management.SEE STOP SALE AND RELEASE ORDER.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPf
Sandwich Station: Container of sandwich ingredients date marked 10-31-25 on outside
container. Internal date marking on individual sandwich ingredients inside container date marked 11-3-25.
COS: Manager stated the internal date marking was correct and outer label removed.
x
Print Date: 10/30/2025
Page 2 of 4
Y
x
23
Pf
Citation Description: 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
Observation: No disclosure posted on menu items for potential undercooked foods.
3-603.11(C)
Reminder 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 asterisking the animal-derived food requiring disclosure to a footnote that contains
one of the three acceptable messages informing consumers of the increased risk of foodborne illness.
3-603.11(C) PfPf
Deli point of sale: No reminder posted for offering raw or undercooked foods.
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, 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
Deli: Employee dropped a notepad and picked it up, then opened a package of single use
napkins, placed them into service, then removed gloves and washed hands. COS: Napkins voluntarily
discarded by management and manager spoke to employee about proper handwashing procedures. SEE
STOP USE AND RELEASE ORDER.
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
Kitchen: Can of peas and carrots stored in handwash sink. COS: Can of peas and carrots
removed from handwash sink. Meatroom: Trash can blocking handwash sink. COS: Trash can moved
from in front of handwash sink. Deli: Spoon stored in handwash sink. COS: Spoon moved to warewash
area.
Good Retail Practice Violations
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)
Kitchen: Two bags of plantains were thawing at ambient temperature. COS: Bags of
plantains moved to walk in cooler to continue thawing.
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: Bundle of whole sugarcane stored directly on the floor. COS: Manager removed
bundle of sugarcane from floor.
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
Kitchen: Employee working with exposed food observed not using a hair restraint/beard
guard.
4-903.12
Cleaned and sanitized equipment, utensils, or laundered linens stored in a locker
room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to
intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open
stairwells or other sources of contamination. 4-903.12
Deli: Cleaned utensils not stored inverted. COS: Utensils inverted during inspection.
4-101.17
Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood
wicker used as a food-contact surface for food that does not require the removal of rinds, peels, husks or
shells before consumption. 4-101.17
Coffee Station: Coffee ground knock board pan has a piece of raw untreated wood and
cannot be cleaned and sanitized effectively. COS: Wood voluntarily discarded during inspection. SEE
STOP USE AND RELEASE ORDER.
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 hangs below the flood rim level of the sink. COS: Hook installed in
wall to allow for spray nozzle to hang above flood rim level. SEE STOP USE AND RELEASE ORDER.
x
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Mop stored in the mop bucket not allowing for proper air drying.
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 walk in: Floor of meat walk in has residue build up throughout area. COS: Floor
cleaned during inspection.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat room: Meat walk in cooler does not maintain time/temperature for food safety at 41
degrees F. Internal ambient temperature of walk in cooler registered 46 degrees F. Deli: Deli meat cheese
cooler does not maintain time/temperature for food safety at 41 degrees F. Internal ambient temperature
of deli meat cheese cooler registered 50 degrees F. Retail: Cheese open air cooler section does not
maintain time/temperature for food safety at 41 degrees F. Internal ambient temperature of cheese open
air cooler registered 48 degrees F. SEE STOP USE ORDERS
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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 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 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.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Hands clean and properly
washed.
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 conducted at the request of the owner and the fire department. Small kitchen fire on stoves. Both stoves and ovens have
been replaced. The hood and all food contact surfaces have been washed. Walls and floors have been washed as well. Food
entity may resume all food service.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The concerns listed in the complaints were discussed with the manager.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Sanitation Inspection Requirements· 1 violation· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
KRYSTAL MARTINEZ, GENERAL MANAGER
ROBERT SMITH, ENVIRONMENTAL SPECIALIST II
Risk-Based Violations
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 service: Baked chicken and roasted pork were found to be at between 110 degrees f.
and 120 degrees f, Cos- Manager had the items reheated to 165 degrees f.
— Re-Inspection Required· 19 violations· 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)-(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
Food entity: Hot and cold holding, chemical storage, hand washing, where to wash, raw food
storage citation were observed during visit.
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: Raw in the shell eggs stored over ready to eat food items in the walk in cooler.
Cos- Manager ha d the eggs relocated.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat: Meat grinder and band saws not cleaned every 4 hours. Cos- Manager had the
employees stop and wash the equipment.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli: Deli slicers have dried food debris on them. Cos- Manager had the slicers washed.
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 service: White rice, yellow rice, shredded pork roast, oxtail, pork chops, beef stew,
shrimp and baked chicken were found to be at between 100 degrees f. and 125 degrees f. Cos- Manager
had all the items reheated to 165 degrees f.
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
Produce: Cut melons were found to be at 45 degrees f. Cos- Manager had the melons
moved to the cooler to be chilled back to 41 degrees f or below.
x
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
Kitchen: Bottle of lighter fluid stored on rack with clean pots and pans. Cos- Manger had the
lighter fluid moved.
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: Employee personal drinks stored on rack with food utensils. Cos- Manager had the
drinks relocated.
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Kitchen: Employee observed washing hands in the three compartment sink. Cos- Manager
stopped the employee and had them use the correct sink.
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, 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
Kitchen: Employee observed using cell phone and not removing gloves after and washing
hands then donning new gloves.Cos: Manager had the employee stop and wash hands.
x
Print Date: 7/17/2024
Page 1 of 5
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: Kitchen: no hand washing signage at the hand washing 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: Both hand wash sinks blocked with equipment. Cos- Manager had the equipment
moved from hand wash sinks.
Good Retail Practice Violations
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)
Backroom: Pots and pans not stored inverted.
4-402.12
Floor-mounted equipment that is not easily movable not sealed to the floor or
elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or
counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch
clearance between the table and the equipment. 4-402.12
Meat and Deli: Hand wash sinks and three compartment sinks not sealed to the wall.
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
Deli/Produce/meat: Cutting boards are scored and stained.
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
Deli/meat/produce: Dried food debris on the underside of spray wands at the three
compartment sinks.
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 and skillets are encrusted with grease buildup.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Deli-- Spray wand retaining spring is in disrepair at the warwash sink.
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
Deli/meat/produce: Dried food debris on walk in cooler floors.Meat: dried food debris along
walls in the meat cutting room.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom: The floor leading in to the walk in cooler is in disrepair.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· 4 violations· Focused Inspection
Comments: Issues in the associated request were conveyed to management.
Risk-Based Violations
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
Meat-- Various utensils and equipment are stored in the processing room handwash sink basin.
COS-- Basin cleared.
x
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)
Meat- Core temperature of poultry parts indicate 43 degrees F after being water thawed, packaged
and wrapped in a processing room near a propped open door, then placed on a rack near an open walk-in cooler
door 3 hours and 30 minutes ago. COS-- Affected products relocated to rapidly cool to 41 degrees F or less in
the walk-in freezer. Doors in refrigerated areas were closed.
x
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
Meat-- Employee without a hat or hairnet handled exposed food and equipment.
o
4-502.13(A)
Single-service or single-use articles reused. 4-502.13(A)
Meat-- A hollow handled plastic vinegar jug is being reused as a raw meat scoop. COS-- Jug
discarded.
o
Print Date: 3/30/2023
Page 1 of 3
53
Citation Description: 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
Observation: Meat-- Moist black residue on fan guards and upper surfaces inside the processing room and
walk-in cooler.
— Focused Inspection· 7 violations· Focused Inspection
Comments: Issues in the associated request were provided to management during this visit.
Risk-Based Violations
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a different
type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw
foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature
control for safety food; before using or storing a food temperature measuring device; or at any time during the
operation when contamination may have occurred. 4-602.11(A) and (B) PP
Meat-- Raw chicken and raw pork are being processed simultaneously at ends of the same table.
COS-- Table cleaned and sanitized. Chicken was processed at a separate table.
x
7-203.11
Container previously used to store poisonous or toxic materials used to store, transport, or
dispense food. 7-203.11 PP
Meat-- An empty bleach bottle at the prep table has been altered to scoop diced raw pork. COS-Bottle discarded.
o
Print Date: 2/7/2023
Page 1 of 3
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
Meat--- Bottle containing partially consumed personal beverage is stored on an in-use processing
table. COS-- Beverage relocated.
x
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)
Meat-- Between use wiping cloths are stored on processing room tabletops and equipment.
o
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)
Meat-- Between use knives, scrapers, and various utensils are stored wedged between the wall
and prep table back splash. COS-- Articles relocated.
x
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from point of
discharge to disposal according to law. 5-403.12
Meat-- Drip from the condensate drain line of the overhead cooling unit is pooling on the
processing room floor.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat-- Multiple floor tiles are chipped and damaged in the processing room.
o
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 22 violations· Met Requirements
Comments: 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
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
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.
Employee illness reporting guidance material provided.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation observed during
the inspection, the establishment does not have a certified food protection manager who has passed a test through a
recognized accredited program, and the person in charge is unable to respond correctly to food safety questions
relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
No current certified food manager, priority violations observed, and person in charge could not
correctly respond to relevant questions.
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
Meat-- Packaged raw pork links are over packaged hotdogs at the display case. COS-- Links
relocated to lower shelf.
x
Print Date: 9/8/2022
Page 1 of 5
14
Citation Description: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or
cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure. 4-602.12
Observation: Deli-- Encrusted residue inside the compartments of the baking and rack ovens.
o
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
Deli-- Internal temperature of cooked pork ribs in the hot case for 30 minutes indicates 111 degrees F.
COS-- Ribs reheated to greater than 165 degrees F then returned to display.
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 could not correctly respond to relevant questions and explain reporting compliance.
Guidance material provided.
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
Deli-- Internal temperature indicates sausage and ham at the cook line for 30 minutes as 60 degrees
F. COS-- Containers were embedded deeper into the ice bath to rapidly chill and hold. Leafy green salad at the make
table for 90 minutes indicates 50 degrees F. COS-- Product rapidly chilled in freezer then displayed in an ice bathed
container. Meat-- Internal temperature of salted fish products labeled keep refrigerated indicate 50 degrees F at a
display case called in for maintenance 3 hours ago. COS-- Affected products rapidly cooled in walk-in freezer then
held under proper refrigeration.
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
Deli-- Eggs offered cooked to order are not identified.
o
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 PfPf
Vomit and diarrhea response plan does not address isolation of the ill person or disposal of exposed
food.
o
7-207.11(B)
Medicine necessary for the health of an employee not located to prevent the contamination of
food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP
Deli-- Bottle of prescription medicine is stored on a shelf over a prep table. COS-- medicine relocated.
x
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
Deli- No soap at the warewash area handwash sink. COS-- dispenser provided.
x
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
No current certified food manager.
o
Print Date: 9/8/2022
Page 2 of 5
Good Retail Practice Violations
4-301.11
Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and
capacity to provide required food temperatures. 4-301.11 Pf
Meat--Displayed product exceeds the load capacity at sections of the salted fish case. COS-- Excess
product removed from display.
x
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)
Deli-- Between use cream stirrers are stored in a cup of water at the coffee prep table. COS-- Stirrers
replaced and stored dry.
x
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Deli-- Cleaned utensils are on the warewash sink drainboard in close proximity to an unshielded
handwash sink. Spoons and ladles are stored with the serving end facing upward inside a container at the service
area.
o
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above
the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Deli-- Tong handle is in contact with the dispensing sheets at an opened box near the hot case. COS-Tongs removed and affected sheets discarded.
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
Deli-- Chilled salad display cabinet fails to maintain temperature controlled food at or below 41
degrees F. COS-- Affected products rapidly cooled. Case adjusted to maintain products at required temperature.
x
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment, under
normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to
withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting,
chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed
to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11
Deli-- Wooden rice paddle is cracked and splintered. COS-- Paddle discarded.
x
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
Deli/ Meat-- Residue buildup inside the spray wand heads at the warewash sinks.
o
4-501.19
Temperature of the wash solution in manual warewashing equipment maintained at less than
110°F or the temperature specified on the cleaning agent manufacturer's label instructions. 4-501.19 Pf
Meat-- Solution indicated 83 degrees F inside the wash compartment of an in-use warewash sink.
COS- Solution emptied,hot water supply repaired, and available hot water exceeded 110 degrees F.
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)
Deli-- Encrusted residue and grease buildup on the outer surfaces of pans, cabinets, ovens, and
cooking equipment.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Deli-- Spray wand retaining spring is in disrepair at the warwash sink. Meat-- Hot water supply line to
the warewash sink is in disrepair. COS-- Repaired during visit.
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
Meat-- Black residue on walls in processing room and ceiling of walk-in cooler. Soil and debris buildup
on the walk-in freezer floor. Water pools on the prep room floor. Deli-- Water pools on the prep room floor.
o
Print Date: 9/8/2022
Page 3 of 5
53
Citation Description: Physical facilities not maintained in good repair. 6-501.11
Observation: Backroom areas-- Floors are pitted and chipped at several areas.
o
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Deli-- Grease residue and droplets on the suppression lines and edges inside the ventilation hood.
o
Bravo Supermarket in Orange City: Stop-Sale & Stop-Use Orders (15)
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.
Bravo Supermarket in Orange City: Frequently Asked Questions
- When was Bravo Supermarket in Orange City last inspected?
- Bravo Supermarket in Orange City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 17, 2025. Inspection type: Focused Inspection.
- How many inspections has Bravo Supermarket in Orange City had?
- Bravo Supermarket in Orange City has 13 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Bravo Supermarket in Orange City find?
- Bravo Supermarket in Orange City was most recently inspected by FDACS on December 17, 2025 (Focused Inspection).
- Has Bravo Supermarket in Orange City had any stop-sale or stop-use orders?
- Yes, Bravo Supermarket in Orange City has 15 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 Bravo Supermarket in Orange City?
- The most frequently cited FDACS violations at Bravo Supermarket in Orange City are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) P; 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.
- Does Bravo Supermarket in Orange City have any repeat violations?
- Yes, Bravo Supermarket in Orange City has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) P; 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.
Nearby Establishments to Bravo Supermarket
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 Bravo Supermarket. How we collect and verify this data.