When was Bravo Supermarket in Orlando last inspected?

Bravo Supermarket in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 22, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Bravo Supermarket in Orlando had?

Bravo Supermarket in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bravo Supermarket in Orlando find?

Bravo Supermarket in Orlando was most recently inspected by FDACS on October 22, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Bravo Supermarket in Orlando had any stop-sale or stop-use orders?

Yes, Bravo Supermarket in Orlando has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Bravo Supermarket in Orlando

Name: Bravo Supermarket in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 22, 2025

4520 Curry Ford Rd, Orlando, FL 32812

St. Johns County · Grocery Store < 15,000 sq ft · FDACS
Owner: 4520 C & D Food LLC

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

Overview

Bravo Supermarket in Orlando received a stop-sale order on October 22, 2025 for adulterated food due to improper cold holding temperatures. The product was voluntarily destroyed by the establishment management and witnessed by an inspector. The same inspection date documented 17 violations, including high-priority findings: raw chorizo and sausages stored directly above ready-to-eat hot dogs and sausages in the retail meat area; fully cooked ham steaks measured at 50–55 degrees Fahrenheit in a reach-in cooler (minimum required 41°F); an employee beginning to don gloves to serve food without first washing hands; and an opened deli ham without a date mark. All violations were corrected on site during the inspection. The inspection was conducted as an operating without a valid food permit sanitation inspection on October 22, 2025.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

17Violations

1Stop-Sale Orders

Last inspected FDACS: October 22, 2025

Bravo Supermarket in Orlando: FDACS Inspection History (1)

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.

2025 — 1 inspection

Oct 22, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 17 violations· 1 stop-sale order· Operating Without Permit

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

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 Meat Area: Raw chorizo and raw sausages were stored above ready-to-eat hot dogs and sausages. COS: Items were rearranged and stored properly. x Print Date: 10/22/2025 Page 1 of 4 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Service Area: Various empanadas cooked 1 hour prior had internal temperatures of 105-107 degrees F. COS: Time as a public health control was discussed and handout provided. The person in charge implemented time as a public health control and completed written log during the 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

The person in charge was unable to provide in a verifiable manner that employees are informed of reporting foodborne illnesses and symptoms. Industry guidance was provided.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail Meat Cooler: Fully cooked ham steaks on the top shelf of the reach-in cooler had internal temperatures of 50-55 degrees F. Raw pork on the bottom shelf had internal temperatures of 42-44 degrees F. COS: Cooked ham steaks were voluntarily discarded. Raw pork was placed in freezer to rapidly cool to 41 degrees F or below. Retail Produce Cooler: Commercially processed sofrito and garlic paste had an internal temperatures of 43-45 degrees. COS: Items were placed into freezer to rapidly cool to 41 degrees F. 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

Service Area: Opened chub of deli ham did not bare a date mark. COS: Opening date was determined and product was properly dated by employee. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Service Area: Establishment did not have a consumer advisory for eggs that may be cooked to order. COS: Consumer advisory was provided and posted.

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

The establishment did not have written procedures for the clean-up of vomit and diarrhea. Industry guidance was provided.

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

Service Area: Employee was washing dishes and began to don gloves to serve food to customer without washing hands. COS: Employee was stopped, handwashing was discussed and employee properly washed hands before donning gloves. x

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Produce Processing Area: The hand sink is not conveniently located for use at the produce area due to clear plastic curtains hung up separating area. COS: Plastic curtains were removed allowing convenient access to handwashing sink by produce department.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Service Area: Salad cooler did not have an ambient thermometer available.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen Area: Various seasonings were removed from original container and placed in other containers with old labeling attached and common name of actual product not labeled. COS: Containers were labeled with proper seasoning name.

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)

Service Area: Utensils were not stored inverted. COS: Utensil were inverted.

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

Retail Freezer: The gaskets around one of the doors is in disrepair. Retail Area: Produce cooler was unable to maintain time/temperature control for safety foods at 41 degrees F or below. COS: Produce cooler was repaired by a technician during the inspection. Retail Meat cooler in front of meat department is unable to maintain time/temperature control for safety foods at 41 degrees F or below. COS: Meat cooler was repaired by a technician during the inspection.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Walk-in Freezer: Paint is chipped and peeling on the walls and ceiling. The concrete floor is cracked and crumbled near the door. The gaskets around the freezer door are damaged.

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

Produce Processing Area: The area above the produce table does not have a smooth and easily cleanable ceiling installed.

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

Walk-in Freezer: There is an accumulation of ice in multiple areas of the freezer.

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Service Area: Employee's cell phone was charging on the sandwich prep table. COS: Cell phone was removed from food contact surface and surface was sanitized.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is open and operating without a valid permit. The permit application has been submitted. o A Supplemental Report was also issued during the visit which includes important information for management.

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.

Bravo Supermarket in Orlando: Stop-Sale & Stop-Use Orders (1)

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 Supermarket in Orlando
Date	Order Type	Product	Brand/Lot	Reason
Oct 22, 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.

Bravo Supermarket in Orlando: Frequently Asked Questions

When was Bravo Supermarket in Orlando last inspected?: Bravo Supermarket in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 22, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Bravo Supermarket in Orlando had?: Bravo Supermarket in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bravo Supermarket in Orlando find?: Bravo Supermarket in Orlando was most recently inspected by FDACS on October 22, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Bravo Supermarket in Orlando had any stop-sale or stop-use orders?: Yes, Bravo Supermarket in Orlando has 1 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 Orlando?: The most frequently cited FDACS violations at Bravo Supermarket in Orlando are: 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) Pf; 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 P; 5-204.11: Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 Pf.