How many inspections has Presidente Supermarket No 55 INC in Orlando had?

Presidente Supermarket No 55 INC 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 55 INC in Orlando find?

Presidente Supermarket No 55 INC in Orlando was most recently inspected by FDACS on January 5, 2026 (Focused Inspection).

Has Presidente Supermarket No 55 INC in Orlando had any stop-sale or stop-use orders?

Yes, Presidente Supermarket No 55 INC in Orlando has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Presidente Supermarket No 55 INC in Orlando

Name: Presidente Supermarket No 55 INC in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7653 S Orange Blossom Trl, Orlando, FL 32809

St. Johns County · Supermarket · FDACS
FDACS Estab #: 396972

Overview

Presidente Supermarket No 55 INC in Orlando, FL has 5 FDACS food safety inspections on record with 44 violations and 7 stop-sale or stop-use enforcement actions.

5FDACS Insp.

44Violations

7Stop-Sale Orders

Last inspected FDACS: January 5, 2026

Presidente Supermarket No 55 INC 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.

2026 — 1 inspection

Jan 5, 2026 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

Comments: Focus inspection in response to request 5146600 and 5146612

No violations or enforcement actions recorded for this inspection.

2025 — 3 inspections

Aug 28, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: ALEXANDER CHAVARRIA

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Good Retail Practice Violations

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

Meat Service Area: There are broken floor tiles near the meat display case.

Aug 13, 2025 — Re-Inspection Required· 25 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: GISELA LARRACHE

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. Visit conducted per request #5136933.

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 hand washing, hot holding, cold holding and sanitization of equipment.

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Meat Department: Display case had raw pork and raw chicken stored in the same bin. Kitchen Area: Packages of frozen raw shrimp were stored in a box directly on top of packages of raw chicken. COS: Items were relocated and stored properly by employees. x

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

Deli Area: Employee was wearing single-use gloves and left processing area, went to retail area, came back to deli area, touched her hair and began to continue working. COS: Manager stopped employee discussed glove usage and employee took gloves off, washed hands and donned new gloves. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Meat Department: Walk-in freezer had frozen meat stored uncovered in damaged cardboard boxes. COS: Frozen meat was covered and stored properly.

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)

Back Area: The ice machine located next to the seafood department had black substance on the interior parts and the area where the ice is dispensed from. COS: Ice machine was emptied, 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

Retail Area: On-site cut watermelon was available for self-service with internal temperatures of 47-50 degrees F. It was undetermined if watermelon reached 41 degrees F or below after cutting and before being placed for self-service. COS: Cut watermelon was voluntarily discarded. x Print Date: 8/14/2025 Page 2 of 5 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Service Area: Alto-Sham had cooked food stored hot holding with internal temperatures below 135 degrees F (beef balls 122F, chicken pieces 107F, cooked onions 126F). Display hot case had fried items with internal temperatures below 135 degrees F (potato balls stuffed with beef 116-118F, yuca 121-122F, croquettes 108-110F, beef empanadas 111-119F, chicken empanadas 116-124F, cheese empanadas 110-116F and pizza empanadas 121F). Retail Service Area: A hot case had items stored for self-service with internal temperatures below 135 degrees F ( Roasted pork shoulder 98-116F, shredded pork sandwiches 85-88F, rotisserie chicken 108-111F and pork ribs 100- 127F). COS: All food items hot held with internal temperatures below 135 degrees F were voluntarily discarded by manager. 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 Dairy Cooler: Various sizes of milk had internal temperatures above 41 degrees F ( half gallon whole milk 44F, half gallon 2% milk 46F, pints of chocolate, 2% and whole milk 43-50F and heavy cream 49F). COS: All dairy items with internal temperatures above 41 degrees F were voluntarily discarded by manager. 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

Deli Area: Display case had an open package of Mortadella ham dated as opened 08-05 still available on 08-13 making it past the 7-day limit. COS: Mortadella ham was voluntarily discarded by manager. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen Area: There were various items cooked more than 24 hours prior to inspection that did not bare a date mark. COS: The day food was prepared was determined and properly labeled. 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

Service Area: Employee was touching handwashing sink and soap with disposable gloves on and then began to change to a new pair of gloves without washing hands. COS: When to wash hands was discussed and employee washed hands before donning new gloves.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPfRepeat

Service Area: Handwashing sink near 3 compartment sink did not have hot water provided. Produce Area: Handwashing sink did not have hot water provided. Employee turned hot water valve on underneath the sink. COS: Both sinks were properly repaired by a technician during visit and hot water was available during visit.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Produce, Meat, and Seafood Areas: Utensils and food debris were present in handwashing sink basin. COS: Utensils were relocated to warewashing sink to be washed, rinsed, and sanitized and food debris was removed.

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11

Retail Area: Various containers of ice cream were soft to the touch and no longer stored frozen. COS: Containers of ice cream not frozen were voluntarily discarded.

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)

Service Area: There was prepared pico de gallo and empanadas in the cooling process covered tightly. COS: Wrapping and containers were loosely covered to allow proper cooling to occur.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen Area: Frozen chicken livers and chicken pieces were thawing in containers of still standing water at ambient temperature. COS: Frozen chicken parts were removed from the water and placed to continue thawing in the walk-in cooler. Meat Department: Frozen chicken feet were placed in still standing water bath in the 3-compartment sink. COS: The water was drained and chicken feet were relocated to the walk-in cooler. Seafood Department: Frozen fish was placed in a still standing water bath to thaw. COS: Water was drained and frozen fish were relocated to the walk-in cooler to continue thawing process.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Deli Area: Employee was not wearing a hair restraint when working with exposed food. COS: Manager had employee put hair net on. Meat Department Service Area: Employees did not have a beard restraint on when working with exposed food.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Meat Department: Single-use foam trays used for packaging meats are not stored inverted exposing them to contamination. COS: Trays were rearranged and stored inverted.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Service Area: Single-use foil containers were being washed, rinsed, and sanitized for reuse. COS: Foil containers were voluntarily discarded.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail Area: Dairy reach-in cooler was unable to maintain time/temperature control for safety foods at 41 degrees F or below. Service Area: Alto-sham and hot case were unable to maintain time/temperature control for safety foods at 135 degrees F or above. Retail Service Area: Free standing hot case was unable to maintain time/temperature control for safety foods at 135 degrees F or above. COS: All equipment was repaired by a technician during visit and verified by inspector.

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

Produce Area: Several cutting boards had pits, scratching, and scoring making them no longer able to be effectively cleaned and sanitized. COS: Cutting boards were voluntarily discarded by manager.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Service Area: The drying rack at the warewashing sink has white an black mold-like substance on the edges and bottom shelf. Service Area: There is a wire shelf above the service area that has an accumulation of dust. COS: Drying rack and shelf were cleaned and sanitized during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Meat, deli, and service area display cases have old food debris in the tracks of the sliding doors.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen Area: Several large pots have carbon build-up on the outside.

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

Seafood Department: There are several missing wall tiles located near the hand sink. Meat Department: Behind display case there are several cracked floor tiles. Produce Area: The walk-in cooler is unable to maintain time/temperature control for safety foods at 41 degrees F or below. Meat Department: The walk-in cooler fans were in disrepair and not functioning. COS: The walk-in coolers in the produce and meat department were repaired by a technician during inspection and verified by inspector. Retail Area: Reach-in ice cream freezer is unable to maintain ice cream frozen. COS: The freezer was repaired by a technician during visit.

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

There are open water bottles belonging to employees stored in various places throughout establishment. The designated employee area is not being utilized properly.

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: