Bravo Supermarket in Orlando
Last inspected:
Address: 4065 W Oak Ridge Rd, Orlando, FL 32809Part of: Bravo Supermarket Florida health inspections, violations & closures
Bravo Supermarket in Orlando was subject to eight stop-sale and stop-use orders issued on November 5 and 18, 2024, addressing multiple food safety and equipment failures. Three stop-sale orders required the voluntary destruction of temperature-controlled food products that failed proper cooling and cold-holding standards; the destroyed products were witnessed by the inspector. Five stop-use orders addressed unsanitary equipment conditions and evidence of pest contamination in the seafood retail area, prep kitchen, and on a white cutting board. The November 5 inspection documented 36 violations including raw poultry stored directly above ready-to-eat foods and cooked items, raw proteins co-mingled across storage shelves, utensils not sanitized after washing, and food-contact equipment used continuously for 5 hours without sanitization. All corrected-on-site violations showed immediate staff response. Follow-up inspections on November 8 and 18 found zero new violations but confirmed that stop-use orders on the retail fish open-air cooler and prep area equipment remained in effect pending repairs and written release approval. The facility's six inspections between November 2023 and November 2024 recorded 37 total violations, all documented in the single November 5 enforcement inspection; prior inspections in 2023 and 2024 were compliance-verified with zero violations.
Summary generated from Florida FDACS public inspection records.
Bravo Supermarket in Orlando: FDACS Inspection History (6)
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.
— 5 inspections
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
This Focused Inspection is being conducted in conjunction to request #5122283 to release Stop Use Order issued on 11/05/24 on
open air cooler located in the seafood retail area and the Stop Use Order issued on the prep area located in the kitchen on
11/07/24. The original Stop Use Order issued on the white cutting board on 11/07/24 remains still in effect.
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 obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
— Focused Inspection· 1 violation· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
This Focused Inspection is being conducted offsite to document the Broken Stop User Orders.
The Original Stop-Use Order for prep area issued on 11/05/24 remains in effect.
The Original Stop-Use Order for Retail Fish open-air cooler issued on 11/07/24 remains in effect. Cooler is not maintaining time
and temperature controlled for food safety items at 41 degrees F or below.
Good Retail Practice Violations
96
Stop Use Order was broken. 500.172(1), F.S.Repeat
Retail: Found varieties of packaged fish displayed in Retail Fish open air cooler on 11/08/24.
Internal temperature of the products were found at 45 degrees F or above. Original Stop Use Order was
issued on 11/07/24 ( 3 days inspection- 11/05/24, 11/07/24 and 11/08/24). Retail Fish open air cooler was
originally placed under Stop Use Order due to disrepair (Cooler is not maintaining time and temperature
controlled for safety food items at 41 degrees F or below).Prep Area: Found cart containing bread and
containers of sauces stored on the shelf in prep area. Original Stop Use Order was issued on 11/05/24.
Prep area was originally placed under Stop Use Order due to pest infestation.
— Re-Inspection Required· 36 violations· 6 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.
Stop Use Order issued on white cutting board. 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Trainee present during inspection. All violations verified by primary inspector.
Stop Use Order issued on retail open-air cooler in seafood department on 11/07/24. 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. Stop Use Order applies to time/temperature
controlled for safety food items only.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center
at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned
and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food
establishment must develop and implement a pest management control program.
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 shown through hand washing, hot holding, cold holding, cooling
and general sanitization.
o
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 Area: Food employee washed dishes then engaged in taking temperatures of food
with out washing hands and donning new gloves. COS: Employee washed hands and donned new gloves
before engaging in a new activity.
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Meat Department: Raw chicken stored on shelf above raw pork in walk-in cooler. Kitchen
Area: Raw chicken stored on shelf above raw fish and raw beef stored next to raw chicken on shelf in
walk-in cooler. COS: All raw products were removed and properly stored.
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
Retail Meat Area: Fully cooked sausage stored in contact with raw sausage. Retail Dairy
Area: Quail eggs stored above ready to eat foods. Kitchen Area: Raw beef and raw chicken stored above
cooked pork and raw chicken stored in contact with yucca, sliced cheese and salami on shelving in walk-in
cooler. COS: All raw products were removed and properly stored.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Meat band saw in meat processing room had build up of dust and food
debris. COS: Meat band saw was washed, rinsed, and sanitized.
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Warewash Area: Utensils, pots and pans were not sanitized after being washed and rinsed.
COS: Utensils, pots and pans were properly sanitized.
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
Deli Area: Knife in sandwich prep area placed in use at 7:30 am still in use at 12 pm. Knife,
cutting boards and slicers placed in use at 7 am still in use at 12 pm. COS: All equipment and utensils were
washed, rinsed, and sanitized.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Produce Department: Sprouts packaged onsite at 12 pm made available in retail cooler for
consumer service had internal temperatures of 44-52 degrees F at 2:30 pm. Watermelon cut at 11 am
stored in walk-in cooler had internal temperatures of 45-50 degrees F at 2:30 pm. COS: Sprouts and
watermelon were moved to freezer to cool and the internal temperature of products were found to be 41
degrees F or below. Food Service Area: Flan, bread pudding and salad placed in display cold bar at 11 am
had internal temperatures of 48-62 degrees F at 2:30 pm. COS: Products were moved to freezer to rapidly
cool and products were found at 41 degrees F or below during the inspection. Issued Stop sale order and
release. COS: Salad was voluntarily discarded during the inspection.
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
Kitchen Area: Fully cooked chicken quarter pieces and pork ribs stored on sheet trays on
speed rack at room temperature at 9:30 am had internal temperatures of 80-90 degrees F at 1:15 pm. A
Stop-Sale Order and release was issued. Kitchen Area: Black beans placed in walk-in cooler at 8 am had
an internal temperature of 44 degrees F at 2 pm. Rotisserie chicken placed in walk-in cooler at 7 am had
internal temperatures between 46-47 degrees F at 2 pm. Pork belly placed in walk-in cooler at 12 pm had
internal temperatures between 80-100 degrees at 3 pm. Roast pork placed in walk-in cooler at 8 am had an
internal temperature of 110 degrees F at 1:30 pm. A Stop-Sale Order and Release was issued. COS: All
products were voluntarily discarded by management.
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 Area: Pizza empanadas, cheese empanadas and potato balls placed in steam table at
12 am had internal temperatures between 122-130 degrees F. A Stop-Sale Order and Release was issued.
COS: Products were voluntarily discarded. Fried fish, fried yuca, pork ribs, shredded pork and chicken
wings placed in steam table at 2 pm had internal temperatures between 104-125 degrees F at 3 pm. Beef
soup made at 11 am had internal temperatures of 120-130 degrees F at 12:30 pm. COS: All products were
reheated to 165 degrees F within 2 hours.
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
Establishment could not provide documentation to prove that employees have been informed
of their reporting responsibilities related to foodborne illness. Industry guidance 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 area: Varieties of packaged salted fish, smoked fish and packages of pork displayed in
Fish open air-cooler had internal temperature between 45 degrees F and 48 degrees F. Issued Stop Sale
Order and Release. COS: Products were voluntarily discarded during inspection by manager. Varieties of
pork and beef displayed in Meat open air-cooler had internal temperature between 43 degrees F and 45
degrees F. COS: Products were moved to freezer and found the internal temperature of the products at 41
degrees F or below during the inspection.
Print Date: 11/8/2024
Page 3 of 7
Y
x
x
26
Pf
Citation Description: Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 Pf
Observation: Seafood Department: Spray bottle containing air freshener missing label. COS: Bottle was
labeled during inspection.
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
Deli Sandwich Prep Area: Deodorant stored in contact with bottle of honey on the shelf below
prep table. Seafood Department: Various cleaning chemicals stored above hand wash sink. COS:
Chemicals were removed and properly stored.
x
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Deli Sandwich Prep Area: Bottle of isopropyl alcohol stored in contact with ready to eat foods
on prep table shelving under sandwich press. COS: Chemical was removed and properly stored.
x
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
Kitchen Area: Bottles of employee medicine stored on prep shelf above food processing
area. COS: Medication was removed and properly stored.
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
Food employees chewing gum in deli sandwich prep area and kitchen area. COS:
Employees discarded their gum.
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 Area: Food employee washed dishes, then engaged in prepping food. COS:
Employee washed hands before engaging in food preparation.
x
Print Date: 11/8/2024
Page 1 of 7
6
P
Citation Description: Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap,
rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand
drying device. 2-301.12 P
Observation: Kitchen Area: Food employee did not use soap while washing hands. COS: Food employee
washed hands properly, using soap.
x
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 Area: Food employee rinsed hands in prep sink located near prep table. COS: Food
employee properly washed hands in handwash sink.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Seafood Department: Hand wash sink located next to 3- compartment sink not supplied with
hot water. COS: Hot water was provided during inspection.
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 Area: Various chemicals and hose stored in front of hand wash sink located next to
3- compartment sink. Various utensils stored in basin of hand sink, blocking access. COS: Utensils and
chemicals were removed allowing access.
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 Area: Frozen fish thawing in cold water in prep sink had internal temperatures
between 46-55 degrees F. COS: Fish was taken out of water and properly cooked.
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: Containers of sugar and flour not labeled.
3-602.11(A)
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9
CFR 317. 3-602.11(A)
Retail Seafood Area: Catfish packaged onsite missing English name on label. COS: Catfish
was labeled properly with English name.
x
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Back Storage Area: Emergency exit door near produce prep room has gap along bottom of
door leading outside allowing possible entry of pests and insects. Back Storage Area: Receiving door left
open exposing outside allowing possible entry of pests and insects.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Kitchen Area: Food employees wearing watches while working with exposed foods.
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 Area: Togo boxes not inverted to prevent contamination.
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 Area: Clean metal pans stacked together with signs of wet nesting on 3compartment sink drying board. Pots stored under prep table near prep sink had signs of wet nesting. COS:
Pots and pans were washed, rinsed, and sanitized.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Kitchen Area: Cutting board heavily scored. A Stop-Use Order was issued. COS: Cutting
board was voluntarily discarded.
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 Seafood Area: Open air cooler is not maintaining time/ temperature controlled for
safety food items at 41 degrees F or below. Issued Stop-Use Order. Retail Meat area: Open air cooler is not
maintaining time/ temperature controlled for safety food items at 41 degrees F or below. COS: Meat retail
cooler was repaired during the inspection.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Quaternary Sanitizer test kit not provided. COS: Test kit was provided during the inspection.
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 Area: Bread oven has a build up of carbon and food debris.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Kitchen Area: Plastic containers containing dry beans under prep table near walk-in cooler
has an accumulation of grease, dust and other food debris.
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 Area: Build-up of food debris on door guides of deli display case.
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
Kitchen Area: Yellowish build up on ceiling tiles throughout the kitchen. Kitchen Area:
Standing water observed throughout entire kitchen.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen Area: Ceiling tiles missing. Floor tile broken and missing in front of pizza oven.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change
their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage
of employee’s clothing and other possessions. 6-305.11
Kitchen Area: Employee purses, bags and jackets stored on dry rack above pots and pans
near walk-in freezer.
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 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 USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
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: 11/8/2024
Page 2 of 4
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.
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 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Print Date: 11/8/2024
Page 3 of 4
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, 2 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
Ruben Batista
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)
RACHANA TAUJALE, ENVIRONMENTAL SPECIALIST II
RUBEN BATISTA, ASSISTANT MANAGER
Jessica Maffucci Food Safety and Sanitation Specialst
FDACS-14325 Rev. 07/13
Print Date: 11/8/2024
Page 4 of 4
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5111771 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection on
11/03/23. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection
Requirements.
No violations or enforcement actions recorded for this inspection.
Bravo Supermarket in Orlando: Stop-Sale & Stop-Use Orders (8)
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 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 November 18, 2024. Inspection type: Focused Inspection.
- How many inspections has Bravo Supermarket in Orlando had?
- Bravo Supermarket in Orlando has 6 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 November 18, 2024 (Focused Inspection).
- Has Bravo Supermarket in Orlando had any stop-sale or stop-use orders?
- Yes, Bravo Supermarket in Orlando has 8 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(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) Pf; 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; 2-401.11: 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Bravo Supermarket. How we collect and verify this data.