Presidente Supermarket No 49 in Orlando
Last inspected:
4686 E Michigan St, Orlando, FL 32812Presidente Supermarket No. 49 in Orlando has had five inspections on record since May 2023, with a pattern of temperature control failures and equipment sanitation issues requiring immediate corrective action. Between June and August 2025, the facility issued 12 stop-use orders for unsanitary equipment (FS 500.172) and 5 stop-sale orders for adulterated food due to temperature violations (FS 500.10). All stop-use orders were resolved through equipment repair or replacement and released by inspectors; all stop-sale orders involved products voluntarily destroyed by management and witnessed by inspectors. The most recent inspection on August 27, 2025 documented 12 violations including priority-level failures: watermelon held at 49–52°F instead of required cold-holding temperatures (corrected by rapid cooling to 41°F), chicken wings in a frying basket at 98–123°F (corrected by placement in walk-in cooler), and an employee touching face and hair before handling food utensils (corrected through handwashing instruction). A June 6, 2025 inspection found 14 violations including raw fish stored directly above ready-to-eat butter in a walk-in cooler, a meat band saw not sanitized after four hours, hot-held empanadas at 120–122°F, cut vegetables held at room temperature (cabbage at 75°F, tomatoes at 77°F), and untreated eggs stored at room temperature. Multiple violations were corrected on site. The facility demonstrates responsiveness to inspector direction but shows recurring temperature management and cross-contamination issues across multiple inspections.
Summary generated from Florida FDACS public inspection records.
Presidente Supermarket No 49 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.
— 4 inspections
— Met Preoperational Inspection Requirements· 12 violations· 1 stop-sale order· 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.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
Thank you for submitting your food establishment permit application. To complete the application process, you must meet all
permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application,
electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must
be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit
application.
Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if
you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be
in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to
suspend food activities.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Seafood Area: Exposed seafood was stored in foam trays uncovered in shopping cart. COS:
Seafood was relocated to cooling racks and wrapped.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for
safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced
tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or
utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the
manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of
soil or mold. 4-602.11(E)
Seafood Area: There was black mold-like substance present on the interior panels of the ice
maker. COS: Ice maker was dissembled, cleaned, and sanitized during inspection.
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
Retail Area: Watermelon cut at 8a.m. the morning of inspection, was placed for self-service in
the retail area with internal temperatures of 49-52 degrees F at 11a.m. COS: Watermelon was placed in
walk-in freezer and rapidly cooled to 41 degrees F or below as verified by inspector.
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 Area: Cooked chicken wings were sitting in frying basket with internal temperatures of
98-123 degrees F. COS: Chicken wings were placed into the walk-in cooler and rapidly cooled to the correct
cooling parameters as verified by inspector.
x
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: Employee touched face and hair and then touched food utensils. COS:
Employee was instructed to wash hands by management and utensils were placed at the warewashing sink
to be washed, rinsed, and sanitized.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Seafood Area: Hand soap was not available at the handwashing sink. COS: Hand soap was
restocked.
Good Retail Practice Violations
3-501.11
Stored frozen food not maintained frozen. 3-501.11
Retail Area: Various ice creams and frozen plantains were soft to the touch and no longer
frozen. COS: All thawed food was voluntarily discarded by management.
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of
a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not
equipped with at least one integral or permanently affixed temperature measuring device that is located to
allow easy viewing of the temperature display; or temperature measuring device not designed to be easily
readable. 4-204.112(A), (B) and (D)
Produce Area: The walk-in cooler does not have an ambient thermometer available.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) Pf
Kitchen and Produce Areas: Small flying inspects were observed.
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 Area: The retail ice cream freezer is unable to maintain ice cream frozen. COS: Retail
freezer was repaired by technicians during this visit.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail Area: The ceiling tiles near the entrance are stained brown and some are in disrepair.
Produce Area: The walk-in door to the produce cooler is in disrepair making it difficult to close.
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
There is black mold-like substance on the walls in the meat walk-in cooler and the back area
exterior walls of the walk-in freezers.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature control.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Met Sanitation Inspection Requirements· 1 violation· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection
Requirements.
Provided Time as a public health control plan for the management.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Hot food case: Cooked beef empanadas 106 degrees F, chicken 105 degrees F probed
internally with a calibrated thermometer. COS: The items were discarded. New food was cooked and
Placed On Time As a public health control.
— Focused Inspection· 3 stop-sale orders· Focused Inspection
Comments: Stop Use Order issued on open air deli coolers on 06-06-25 have been released 06-30-25.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 14 violations· 8 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.
Provided proper hand wash hand out, three compartment sink usage, and proper raw meat storage
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.
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 by a law enforcement agency may be required before the Department may release the product for destruction. Failure
to obtain a written release from the Department prior to moving the stopped product or failure to comply with the terms of the
Department's written release will result in Administrative Action.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk in cooler in Kitchen area: Raw fish stored over ready to eat butter. COS: The raw fish
was moved away from the ready to eat foods. Industry guidance provided
Print Date: 6/9/2025
Page 1 of 4
Y
x
14
P
Citation Description: Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 P
Observation: Kitchen: Observed employee wash and rinse equipment only. The sanitizer sink was not set
up. COS: The sanitizer was set up, tested, and the items washed, rinsed and sanitized. Industry guidance
reviewed; the establishment has poster with this process on displayed.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat Department: Meat band saw not washed, rinsed and sanitized after 4 hours. The band
saw is not located within the cold meat preparation room. COS: The saw was washed, rinsed and
sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat room: Butcher knives not clean to sight and touch; observed old food debris on knife
handles.
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
Cafe- Cooked beef empanadas 120-122 degrees F, located in hot display case, probed
internally with a calibrated thermometer. Cooked chicken 120 Degrees F at steam table. COS: The items
were reheated to 165 degrees F. The hot display case was turned to a hotter setting, and more water was
added to the steam table to maintain hot holding.
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
Cafe - house made Cole Slaw cut cabbage 75 degrees F, cut tomatoes 77 degrees F, held
at room temperature on food display area. COS: The items were placed in the cooler to rapid chill to 41
degrees F or lower, and the cooler was turn on to maintain cold holding.Retail - Cut Melons 50 degrees F,
Cut lettuce 48-50 degrees F, Cooked hot dogs 50 degrees F, Cooked sausages 50, deli meats 50 degrees
F see comments
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Kitchen: Observed 4 dozen eggs held at room temperature. The cook advised they hold
them there for eggs cooked to order. COS: The eggs were returned to the cooler to chill to 45 degrees F or
lower. Advised the manager that eggs need to be time/temperature control for safety.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Kitchen: Blue spray cleaner bottle stored above single service items. COS: The chemicals
were removed from the food service area.
x
Y
x
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: Observed employee with glove hand discard raw meat cardboard, then changed
gloves without washing hands. COS: The employee changed gloves and washed hands properly.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Produce Department- Hand wash sink missing paper towels COS: The paper towels were
replaced
Good Retail Practice Violations
4-302.12
Food temperature measuring device not provided or not readily accessible for use
in ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the
temperature in thin foods. 4-302.12 PfRepeat
Kitchen: The establishment does not have a food thermometer. COS: A thermometer was
acquired prior to the completion of the inspection. It was calibrated with the manager, and the manager
was encouraged to have thermometers readily available.
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: Fryer cabinets, cook line floor, and sides of oven encrusted in old grease and food
debris.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Kitchen ware washing area: Tiles on walls missing and in disrepair.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail: Built in display coolers in produce, pre packaged deli meats, Retail dairy coolers
(back left of the store) are unable to maintain temperature control for safety foods at 41 degrees F or
lower. See comments.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Kitchen: Employee cell phones on food prep table. COS: The phone was removed.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
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
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
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
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
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 6/9/2025
Page 3 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 6/9/2025
Page 4 of 5
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, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________ the person in charge of Presidente Supermarket no 49 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)
COLIN YOUNG, ENVIRONMENTAL SPECIALIST II
JAVIER PARRA, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 6/9/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: This check-back inspection was conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) PP
Retail: Packages of raw sausage in open air retail cooler were stored on shelf above packages of
fully cooked sausage. COS: These items were rearranged and stored properly by the person in charge.
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/Service Area: Containers with chicken, pork, beef, tostones, fried plantains, white rice,
cassava root, french fries, and mangu were found with an internal temperature between 88 and 130 degrees f.
COS: White rice, french fries, and pork were voluntarily discarded as they could not be reheated between two
hours. Chicken, beef, tostones, fried plantains, cassava root, and mangu were reheated to a minimum internal
temperature of 165 degrees f by employees. Cooking and hot holding handout was provided.
x
Print Date: 5/5/2023
Page 1 of 3
Good Retail Practice Violations
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: Daylight was observed on bottom of exit door located near walk-in cooler used
for dairy products and raw shell eggs.
o
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: Large cutting board found was heavily scratched and scored and could no longer be
cleaned and sanitized effectively. COS: Cutting board was voluntarily discarded by an employee. Produce
Department: Large cutting board found was heavily scratched and scored and could no longer be cleaned and
sanitized effectively. COS: Cutting board was voluntarily discarded by an employee.
x
Presidente Supermarket No 49 in Orlando: Stop-Sale & Stop-Use Orders (12)
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 SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature cont… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. … | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. … | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. … |
Presidente Supermarket No 49 in Orlando: Frequently Asked Questions
- When was Presidente Supermarket No 49 in Orlando last inspected?
- Presidente Supermarket No 49 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 27, 2025. Inspection type: Met Preoperational Inspection Requirements.
- How many inspections has Presidente Supermarket No 49 in Orlando had?
- Presidente Supermarket No 49 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Presidente Supermarket No 49 in Orlando find?
- Presidente Supermarket No 49 in Orlando was most recently inspected by FDACS on August 27, 2025 (Met Preoperational Inspection Requirements).
- Has Presidente Supermarket No 49 in Orlando had any stop-sale or stop-use orders?
- Yes, Presidente Supermarket No 49 in Orlando has 12 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 Presidente Supermarket No 49 in Orlando?
- The most frequently cited FDACS violations at Presidente Supermarket No 49 in Orlando are: 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; 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
- Does Presidente Supermarket No 49 in Orlando have any repeat violations?
- Yes, Presidente Supermarket No 49 in Orlando has had the following violations cited on multiple FDACS inspections: 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; 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
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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 Presidente Supermarket No 49. How we collect and verify this data.