Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando
2935 W Oak Ridge Rd, Orlando, FL 32809
Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando, FL has 5 FDACS food safety inspections on record with 23 violations and 21 stop-sale or stop-use enforcement actions.
Last inspected FDACS: July 11, 2025
Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando: FDACS Inspection History (5)
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
— Met Sanitation Inspection Requirements· 10 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.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE Shell Eggs — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 15
Quantity: 15 · Dozen
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Cooked salami — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 50
Quantity: 50 · various
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Milk — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 15
Quantity: 15 · Total Weight: 25 gallons
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Soft cheese — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 76
Quantity: 76 · 80z
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Raw Chicken — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: all
Quantity: all · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE raw beef — Brand: cut in house
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 55
Quantity: 55 · Total Weight: 140 Ibs
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Salted fish — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages: 66
Quantity: 66 · 1 |b
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 Cooked chicken — Brand: made in house
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.” Time/Temperature Control for Safety Food: Proper cooling time
and temperatures.
Lot: Number of Packages: 1 bus tub
Quantity: 1 bus tub · Total Weight: 20 LBS
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER Meat display cooler — Brand: American
Reason: FS 500.04; FS 500,172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages: The entire cold meat department
Quantity: The entire cold meat department · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection - Check-back Needed· 7 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.
Inspection conducted in response to request 5133952
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
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; Observed employee touch tongs that have touched raw meats, then touch tongs
that ware used for cooked meat without changing gloves and washing hands. COS: The employee washed
hands, and got new tongs.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen- observed employee wash and rinse dirty knife, no sanitizer step. COS: The
sanitizer was set up, tested, and the food contact surfaces were re sanitized.
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
Walk in cooler: Cooked chicken 51 degrees F, cooked pork 47-50 degrees F, probed
internally with a calibrated thermometer. COS: The items 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
Hot buffet: Cooked cheese rolls, 102 degrees F, cooked bananas 99-103 degrees F. COS:
The items were reheated to 165
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
Buffet: Flan 51-55 degrees F. COS: The item was placed in the walk in cooler to rapidly
chill and more ice was placed on the holding table.
Y
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
Walk in cooler: Cooked beef dated 6/10 - 18 days old, Ready to eat krab salad dated 6/12
16 days old. COS: The products were discarded.
Print Date: 6/27/2025
Page 1 of 2
x
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 PfRepeat
Kitchen: Observed cooked foods held at room temperature. There are not enough hot
holding units for all of the pre pared food at the time of inspection.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* 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; FAC 5K-4 Violation of Florida Food Law.* 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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
— 3 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted in response to request #5124198 to release Stop-Use Order previously issued. Stop-Use Order of the
Retail Fish/Red Meat Cooler issued on 11/5/24 has been released.
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· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
Inspector called the Food Establishment to conduct a 30 Day Check Back for ice test results and the Stop Use Order of the
Fish/Red Meat Cooler. Employee hung up on the inspector.
The original Stop Use Order issued on 11/5/2024 for the Retail Fish/ Red Meat Cooler remains in effect.
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.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 16 violations· 6 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.
Handouts Provided: Guideline for Written Procedure for the Clean-up of Vomiting and Diarrheal Events, Food Allergy Awareness,
Cooling Foods, Cooking and Hot Holding and Ice Packaging Requirements.
Stop Use Order issued for Retail Fish/Red Meat Cooler on 11/5/2024.
Establishment has 30 days to provide ice testing results to Inspector Kilsy Dominguez at [email protected]. If test
results are not provided within 30 days, a Stop Use Order will be placed on the ice machine, bags, and scoop used to package ice.
A Stop Sale will be placed on all packaged ice from the ice machine.
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.
Trainee present during inspection. All violations verified by primary inspector.
Employee Health Guidelines and reporting agreement provided.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: There is a build up of old food debris located on a clean knife used to
package and cut meat. COS: Knife was moved to the ware wash sink to be washed, rinsed, and sanitized.
The band saw has a buildup of old food debris located inside of the lid and lip of the saw blade. COS: The
band saw was washed, rinsed, and sanitized during the inspection.
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 the Kitchen Walk In Cooler outer portion of large container of black beans
prepared on 11/4/2024 left to cool overnight indicates a internal temperature of 45 degrees F. The center
portion the beans indicates 50 degrees F. COS: Black beans were voluntarily discarded.
Print Date: 11/7/2024
Page 1 of 4
Y
x
x
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: Food Service Area: Inside of steam table internal temperature of chicken teriyaki wings
indicates 129 degrees F, internal temperature of plain fried chicken wings indicates 120 degrees F, internal
temperature of ribs indicates 129 degrees F, internal temperature of pork indicates 102 degrees F, internal
temperature of fried fish indicates 111 degrees F, internal temperature of plantains indicates 98 degrees F.
COS: All foods found out of temperature were reheated to 165 degrees F or above.Insulated Heated
Holding Cabinet: Internal temperature of baked chicken indicates 107 degrees F, internal temperature of
fried fish indicates 103 degrees F, internal temperature of fried chicken indicates 99 degrees F, internal
temperature of baked wings indicates 102 degrees F. COS: All Time Temperature Control for Safety Foods
found out of temperature were voluntarily discarded. Kitchen: On top of prep table container of cooked ribs
had an internal temperature of 129 degrees F, container of chicken stew had internal temperature of 129
degrees F. COS: Ribs and chicken stew were reheated to 165 degrees F or above.
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease. Food Employee Reporting Agreement handout 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
Food Service Area: Inside of cold food bar internal temperature of shrimp ceviche indicates
55-59 degrees F, internal temperature of octopus salad indicates 52 degrees F. COS: Ceviche and octopus
salad were voluntarily discarded. Retail Dairy Cooler: Packages of cheese, arepas, cream cheese, milk,
flan and dairy spread were found with a internal temperature between 45-51 degrees F. COS: Time
Temperature Control For Safety Foods found out of temperature were voluntarily discarded. Retail Fish/Red
Meat Cooler: Several packages of steak, pork, and fish were found with a internal temperature between
43-46 degrees F. COS: Fish found out of temperature was voluntarily discarded. Pork and steak were
moved to the Walk In Freezer to be rapidly cooled to 41 degrees F or below. Retail Poultry/ Salami Cooler:
Several packages of chicken thighs, chicken drumsticks, chicken legs/breast, salami, and chicken gizzards
were found with a internal temperature between 46-53 degrees F. Time Temperature Control For Safety
Foods found out of temperature were voluntarily discarded.
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 provided written procedures for vomit and diarrhea clean-up.
Industry guidance was provided.
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PP
Retail: Next to cash register lighters are stored over ready to eat candy. COS: Lighters were
rearranged and stored properly.
x
Y
x
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Foil pouches of Kool-Aid beverages bearing the statement not labeled for individual
sale are displayed at self-service cooler shelf. No source or labeling information on package. COS: Kool Aid
beverages were removed from self-service coolers.
Good Retail Practice Violations
213
Microbial analysis of finished product by an approved laboratory not obtained within
the required time period. 5K-4.023(8)(a) F.A.C.Repeat
The establishment does not have any recent ice testing available. Please see comments.
A Supplemental Report was also issued during the visit which includes important information for management.
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)Repeat
Walk In Cooler: Containers of black beans, cut tomatoes, and tomato sauce in the cooling
process kept covered. COS: Proper cooling methods were discussed with the food establishment's
management and containers were uncovered.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Kitchen/Food Service Area: In use utensils stored in buckets of standing water. COS:
Utensils were washed, rinsed, and sanitized during inspection.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen: Cleaned blender not air dried or drained allowing wet nesting.
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)
Food Service Area: Sanitizer bucket stored directly on the floor. COS: Sanitizer bucket was
moved off the floor. Inspector notified person in charge to store equipment or utensils 6 inches above 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
Retail Dairy Cooler/Retail Poultry and Salami Cooler/ Fish and Red Meat Cooler: Several
open air coolers not maintaining 41 degrees F or below for Time Temperature Control for Safety Foods.
COS: Retail Dairy Cooler and Retail Poultry and Salami Coolers were repaired by technician during visit.
Stop-Use Order issued . Please see comments section of the report. Food Service Area: Insulated heated
holding cabinet not maintaining 135 degrees F or below for Time Temperature Control for Safety Foods.
COS: Equipment was removed from service.
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to
allow access for cleaning along the sides, behind or above the equipment; with no more than one
thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or
walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily
moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by
being sealed. 4-402.11
Ware Wash Area: Ware wash sink not properly sealed to adjoining wall.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Kitchen Walk In Cooler: Inverted soda crates used for shelving to store raw eggs.
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 boards on prep table are heavily scratched and scored
and could no longer be washed, rinsed, and sanitized. COS: Cutting boards were voluntarily discarded.
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 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; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; 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.
Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando: Stop-Sale & Stop-Use Orders (21)
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.
Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando: Frequently Asked Questions
- When was Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando last inspected?
- Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 11, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando had?
- Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando find?
- Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando was most recently inspected by FDACS on July 11, 2025 (Met Sanitation Inspection Requirements).
- Has Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando had any stop-sale or stop-use orders?
- Yes, Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando has 21 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: Shell Eggs, Cooked salami, Milk, Soft cheese, Raw Chicken. Most affected products were voluntarily destroyed.
- What are the most common violations at Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando?
- The most frequently cited FDACS violations at Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando are: 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) P; 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; 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) P.
- Does Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando have any repeat violations?
- Yes, Mi Bandera Sazon Dominican Establishment #: 317071 in Orlando has had the following violations cited on multiple FDACS inspections: 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) P; 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.
Nearby Establishments to Mi Bandera Sazon Dominican Establishment #: 317071
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 Mi Bandera Sazon Dominican Establishment #: 317071. How we collect and verify this data.