Meat Emporium in Orlando
Last inspected:
12720 S Orange Blossom Trl Ste 5, Orlando, FL 32837Meat Emporium in Orlando experienced multiple critical food safety failures in late October and November 2024 requiring emergency enforcement action. Between October 31 and November 15, 2024, the facility received 13 stop-sale and stop-use orders targeting temperature control failures, unsanitary equipment, missing HACCP procedures, and adulterated products. On October 31, inspectors documented raw bacon stored over ready-to-eat foods, raw chicken positioned above ready-to-eat sausage, cooked pork cooling overnight to 62–65°F, hot-held empanadas measuring 123–127°F (minimum required 135°F), and sanitizer solutions measuring zero parts per million in both meat and food service areas. Multiple products were voluntarily destroyed by management and witnessed by inspectors, including arepas, cream cheese, and queso blanco found at improper temperatures. A vacuum-reduced oxygen packaging machine and multiple coolers were issued stop-use orders due to unsanitary conditions and temperature failures. On November 15, inspectors returned and documented continued violations: raw chicken stored over raw beef in reach-in coolers, raw sausage positioned above ready-to-eat sausage, cooked potatoes at 74°F and cheese-stuffed bread at 72°F requiring discard, cold-held tuna salad at 53°F and arepas at 44–45°F, and sanitizer solution again measuring zero parts per million. All cited violations were corrected on site during the November 15 inspection. Subsequent focused inspections on November 6, November 4, March 21, 2025, and September 23, 2025 documented zero violations as equipment was released and the facility demonstrated sustained compliance.
Summary generated from Florida FDACS public inspection records.
Meat Emporium 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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focus visit in response to request 5139264
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - In response to request 5128793
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Re-Inspection Required· 12 violations· 4 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.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Handouts Provided: Guideline for Written Procedure for the Clean-up of Vomiting and Diarrheal Events, Cooling Foods, and
Cooking and Hot Holding.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Stop- Sale Order previously issued for Beef (Raw) on 10/31/2024 has been released.
Stop- Use Order previously issued for the Vaccum Reduced Oxygen Packaging Machine on 10/31/2024 has been released.
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
The food establishment does not have active managerial control, violations were cited for
cold holding, hot holding, and sanitization
Y
o
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
Retail: Inside of the reach in cooler raw chicken was stored over raw beef. COS: Chicken
was moved and stored properly.
Y
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: Inside of the retail reach in cooler raw sausage was stored over ready to eat sausage.
COS: Ready to eat sausage was moved and stored properly
Y
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
Meat Department: Inside of sanitizer bucket the quaternary sanitizer solution measured 0
parts per million. COS: Employee replaced sanitizer to proper concentration.
Print Date: 11/15/2024
Page 1 of 3
x
18
P
Citation Description: 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) P
Observation: Retail: Inside of the reach in coolers packages of raw beef were not cooled down to 41
degrees F or below before placed in retail shelves. COS: Packages of beef were moved to the walk-in
freezer be rapidly cooled to 41 degrees F or below.
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: On top of the shelf next the stove the internal temperature of cooked potatoes
indicates 74 degrees F. COS: Potatoes were reheated to 165 degrees F or above. Food Service Area: On
top of steam table the internal temperature of bread stuffed with cheese indicates 72 degrees F. COS:
Bread was voluntarily discarded.
Y
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Inside of reach in coolers internal temperature of arepas indicates 43 degrees F,
internal temperature of cream cheese indicates 45 degrees F, internal temperature of queso blanco
indicates 44 degrees F. Food Service Area: Inside of cold holding case internal temperature of tuna salad
indicates 53 degrees F, internal temperature of arepas with cheese indicates 44 degrees F, internal
temperature of a variety of empanadas indicates 44-46 degrees F. COS: All food items found of
temperature were moved to the walk in freezer to be rapidly cooled to 41 degrees F or below.
Y
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry
guidance was provided.
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.Repeat
Food Entity: No Certified Food Protection Manager Certificate made available during
inspection.
Good Retail Practice Violations
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
Food Service Area/Retail: Reach in coolers do not maintain 41 degrees F for time
temperature control for safety foods. COS: Coolers were adjusted to maintain 41 degrees F or below.
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
Meat Department: White cutting board on prep table was heavily scratched and scored and
could no longer be washed, rinsed and sanitized effectively. COS: Cutting board was voluntarily discarded.
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
Meat Department: Establishment does not have sanitizer test strips or test kit to determine
appropriate sanitizer concentration not available. COS: Test kit was provided during the inspection.
96
Stop Sale Order was broken. 500.172(1), F.S, 500.174(1), F.S.
Meat Department: The Person In Charge stated the package of beef (Raw) was discarded,
prior to being released. The Original Stop Sale Order was issued on 10/31/2024. The package of beef
(Raw) was placed under Stop-Sale Order due the Establishment not having a Special Process Approval
Letter to use a Reduced Oxygen Packaging Machine.
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product or equipment was released due to a broken Stop Sale or Stop Use Order.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted in response to request #5122050 to release Stop-Use Order previously issued. Stop-Use Order of the
Food Service Cooler issued on 10/31/24 has been released.
The Stop-Use Order of the Vacuum (Reduced Oxygen Packaging Machine) issued on 10/31/24 remains in effect.
The Stop-Sale Order of the Beef (raw) issued on 10/31/24 remains 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.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted to release Stop-Use Order previously issued. Stop-Use Order of the retail cheese/fish cooler issued on
10/31/24 has been released.
Stop-Use Order of the Vacuum (Reduced Oxygen Packaging Machine) issued on 10/31/24 remains in effect.
Stop-Use Order of the Food Service Cooler issued on 10/31/24 remains in effect.
Stop-Sale Order of Beef (raw) issued on 10/31/24 remains 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.
— Re-Inspection Required· 23 violations· 10 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.
Handouts Provided: Guideline for Written Procedure for the Clean-up of vomiting and Diarrheal Events, Food Protection Manager
Certificate, Food Allergy Awareness, Cooling Foods, Cooking and Hot Holding, and Ware Washing Procedures Handout.
Employee Health Guidelines and reporting agreement provided.
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 visit is associated with Request #5120488. Details of the consumer complaint were discussed with the establishment's
management.
Stop Use Order issued on Vacuum (Reduced Oxygen Packaging Machine) on 10/31/2024.
Stop Use Order issued on Retail Cheese/Fish Cooler on 10/31/2024.
Stop Use Order issued on Food Service Cooler on 10/31/2024.
Stop Sale Order issued on Beef (Raw) on 10/31/2024.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Sale Order issued. Food establishment may visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 to request a written release of the Stop Sale Order. If the product contains a controlled substance, a court order obtained
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
The food establishment does not have active manager control, violations were cited for cold
holding , hot holding, hand washing, and sanitization. The person in charge was unable to answer questions
regarding Food Allergy Awareness.
o
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
Food Establishment: No current certified food manager, multiple priority violations were
observed, and person in charge could not correctly respond to relevant questions.
o
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Kitchen: Dented can of tomato paste found on shelf. See Stop Sale and Release. COS:
Dented can was voluntarily discarded.
Produce Walk In Cooler: Unwashed produce and milk crate in direct contact with cut peppers
and cilantro. COS: Washed produce was voluntarily discarded.
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: Inside of reach in coolers raw bacon is stored over packaged juice. Raw bacon stored
over fully cooked chorizo. Raw bacon stored over ready to eat flat bread. Raw Chicken stored over ready to
eat sausage. COS: Raw bacon and raw chicken sausages were stored on the bottom shelf of the cooler.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Produce Department: Build up of old food debris located on food processor machine. Build
up of old food debris located inside lid and lip of the saw blade. Build up of food debris located on deli slicer.
COS: Food processor, band saw, and deli slicer were washed, rinsed, and sanitized during inspection.
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 chlorine solution does not have a minimum temperature based on
the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum
water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F
or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and
minimum water temperature 55°F. 4-501.114(A) PP
Meat Department: Inside of sanitizer bucket the Chlorine sanitizer solution measured 0 parts
per million. COS: Employee replaced sanitizer to proper concentration.
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: Inside of reach in cooler internal temperature of pork that was cooked the day prior
left to cool overnight indicates a internal temperature between 62-65 degrees F. COS: Pork was voluntarily
discarded.
Print Date: 11/1/2024
Page 2 of 6
Y
Y
x
x
18
P
Citation Description: 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) P
Observation: Retail: Inside of reach in cooler several packages of sprouts were not cooled to 41 degrees F
or below before placed in self service reach in coolers. Several packages of cantaloupe not cooled to 41
degrees F or below before being placed in self service reach in cooler. COS: These items were moved to
the Walk-In Freezer to be rapidly cooled to 41 degrees F or below. Food Service Area: Inside of cold
holding case tomatoes that were cut at 8:30am had a internal temperature of 46 degrees F at 1:30pm.
COS: Cut tomatoes were voluntarily discarded.
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
Food Service Area: Inside of hot case several beef, chicken and cheese empanadas had a
internal temperature between 123 and 127 degrees F. COS: Empanadas were reheated to 165 F or above.
Kitchen: On top of prep table container internal temperature of cassava indicates 114 degrees F. Internal
temperature of potatoes indicates 97 degrees F. COS: Cassava and potatoes were reheated to 165
degrees F or above.
Y
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
Employees are not informed of their responsibility to report information regarding foodborne
disease and symptoms. Food Employee Reporting Agreement handout was provided.
2-102.11(C)(2)-(3)
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
The person in charge could not respond to questions regarding foodborne disease.
Employee Health Guide and Foodborne Illnesses and Employee Health Guide handouts were provided.
o
Print Date: 11/1/2024
Page 1 of 6
6
Pf
Citation Description: 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 Pf
Observation: Kitchen: Employee used ware wash sink to wash hands. COS: Inspector stopped employee
from washing hands at ware wash sink and instructed employee to use hand washing sink to wash hands.
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
Kitchen: Inside of reach in cooler internal temperature of milk indicates 43 degrees F.
Internal temperature of tomato paste indicates 42 degrees F. COS: Milk and tomato paste were moved to
the freezer to be rapidly cooled to 41 degrees F or below. Retail: Inside of reach in coolers a variety of red
meats indicate an internal temperature between 43-47 degrees F. COS: Raw meat were moved to the
Walk-In Freezer to be rapidly cooled to 41 degrees F or below. Retail: Inside of reach in coolers internal
temperature of cod fish indicates 54 degrees, internal temperature of butter indicates 51 degrees F, internal
temperature of cream cheese indicates 50 degrees F, internal temperature of arepa with cheese indicates
44 degrees F, internal temperature of dairy spread indicates 45 degrees F. COS: All food found out of
temperature were voluntarily discarded. Food Service Area: Inside of reach in coolers internal temperature
cheese indicates 51 degrees F. Internal temperature of deli meats indicates 46 degrees F. Internal
temperature of a variety of empanadas indicates temperatures between 44-46 degrees F. Produce Retail
Coolers: Inside of reach in cooler internal temperature of Caesar Salad Kit indicates 53 degrees F. Internal
temperature of coleslaw indicates 47 degrees F. COS: Salad kits that were sticking out the cooler and out
of temperature were voluntarily discarded.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Kitchen: No date marking provided on open container of milk. Employee stated milk was
open the day prior. COS: Proper date marking was applied.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry
guidance was provided.
3-502.12
Properly prepared HACCP plan not submitted to the Florida Department of
Agriculture and Consumer Services before engaging in reduced oxygen packaging as specified in 3-502.12.
8-201.13(B)
Meat Department: Establishment is currently engaged in reduced oxygen packaging of raw
meats. Stop-Use Order was issued on reduced oxygen packaging machine and Stop-Sale Order was
issued on meats that are reduced oxygen packaged in the establishment. Please see comments section of
the report.
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 returned from outside and started working with exposed foods. COS:
Inspector stopped employee from working with exposed foods and instructed to wash hands.
x
Good Retail Practice Violations
30
Special process approval not obtained from the Florida Department of Agriculture
and Consumer Services before smoking food as a method of preservation, curing food, using food
additives or adding components as a method of preservation or to render a food non-time/temperature
control for safety, packaging time/temperature control for safety food using a reduced oxygen method,
operating a molluscan shellfish life-support system, custom processing animals, or sprouting seeds or
beans. 5K-4.0050(1)
Meat Department: Establishment is currently engaged in reduced oxygen packaging of raw
meats. Stop-Use Order was issued on reduced oxygen packaging machine and Stop-Sale Order was
issued on meat that are reduced oxygen packaged in the establishment. Please see comments section of
the report
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Bread that is prepared and packaged on site is missing labeling requirements. COS:
Proper labels were added to the bread.
x
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
Produce Walk-In Cooler: Containers of produce stored on the floor.
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
Food Service Area: Reach in cooler does not maintain 41 degrees F for time temperature
control for safety foods. Hot holding case does not maintain 135 degrees F for time temperature control for
safety foods. COS: Hot holding case was adjusted to maintained 135 degrees F or above. Retail: Reach in
cooler does not maintain 41 degrees F for time temperature control for safety foods. See Stop-Use Order.
See comments.
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
Meat Department: Large white cutting board prep table was heavily scratched and scored
and could no longer be washed, rinsed and sanitized effectively. COS: Cutting board was voluntarily
discarded. Stop-Use Order was issued. Please see comments section of the report.
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
Meat Department: Establishment does not have sanitizer test strips or test kit to determine
appropriate sanitizer concentration not available. COS: Test kit was provided during the inspection.
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
Kitchen/Meat Department: Employee beverages stored over prep tables. COS: Beverages
were relocated and stored properly.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
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: 11/1/2024
Page 1 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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 cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* 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 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] Order applies to Time/Temperature Control for Safety
Food items only.
Print Date: 11/1/2024
Page 4 of 7
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] Order applies to Time/Temperature Control for Safety
Food items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
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: 11/1/2024
Page 5 of 7
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.
Meat Emporium in Orlando: Stop-Sale & Stop-Use Orders (16)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Meat Emporium in Orlando: Frequently Asked Questions
- When was Meat Emporium in Orlando last inspected?
- Meat Emporium in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 23, 2025. Inspection type: Focused Inspection.
- How many inspections has Meat Emporium in Orlando had?
- Meat Emporium in Orlando has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Meat Emporium in Orlando find?
- Meat Emporium in Orlando was most recently inspected by FDACS on September 23, 2025 (Focused Inspection).
- Has Meat Emporium in Orlando had any stop-sale or stop-use orders?
- Yes, Meat Emporium in Orlando has 16 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 Meat Emporium in Orlando?
- The most frequently cited FDACS violations at Meat Emporium 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; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 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) P.
- Does Meat Emporium in Orlando have any repeat violations?
- Yes, Meat Emporium in Orlando has had the following violations cited on multiple FDACS inspections: 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; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 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) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Meat Emporium. How we collect and verify this data.