Presidente Supermarket No. 56 in Orlando
Last inspected:
1350 W Gore St, Orlando, FL 32805Presidente Supermarket No. 56 in Orlando issued 12 stop-sale and stop-use orders between December 2024 and January 2025. Stop-sale orders required the voluntary destruction of multiple adulterated products (FS 500.04) including items with improper hot holding temperatures (below 135°F), improper cold holding temperatures (above 41°F), improper cooling procedures, contamination from bare hand contact with ready-to-eat foods, and products not stored in approved sources. Stop-use orders issued for unsanitary food-contact surfaces and equipment; all equipment was cleaned, sanitized, and released following inspector verification. The facility had 8 inspections on record between November 2024 and January 2026 with zero reported violations outside of stop-order citations. However, focused inspections in December 2024 and January 2025 identified multiple high-priority violations including raw animal foods stored directly above ready-to-eat foods, single-use gloves reused across tasks, food-contact equipment not sanitized between uses, hot-held foods out of safe temperature range, and improper hand washing procedures. All cited violations were corrected on site during inspections. A focused inspection on January 13, 2026 with zero violations confirmed that issues identified in prior requests had been addressed with management.
Summary generated from Florida FDACS public inspection records.
Presidente Supermarket No. 56 in Orlando: FDACS Inspection History (8)
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issues described in request #5148162 were addressed with management during this inspection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· 1 violation· Focused Inspection
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 visit is associated with Request #5130861. Details of the request were discussed with the establishment's management
Risk-Based Violations
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 PfPfRepeat
Meat Department: No paper towels or hand drying device provided at the hand wash sink.
COS: Paper towels were provided during the inspection.
— Focused Inspection· 1 violation· Focused Inspection
Comments: This Focused Inspection is being conducted in conjunction with request #5128938. Consumer complaint was discussed with
management.
Risk-Based Violations
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) PPRepeat
Seafood Department: Raw salted fish stored in seafood display case at 11:00 am had
internal temperatures between 46-50 degrees F at 11:30 am. COS: Fish was brought to the freezer to cool
down. Ice was also added to cold holding well to keep the fish cold. Salted fish was found to be at 41
degrees F or below.
— Met Sanitation Inspection Requirements· 2 violations· 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.
Trainee present during inspection. All violations verified by primary inspector.
A Risk Control plan was discussed with 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) PPRepeat
Food Service Area: Sausage, empanadas, fried fish and fried chicken placed in hot holding
unit at 8 am had internal temperatures between 98-124 degrees F at 9:30 am. COS: All food was reheated
properly.
Repeat
COS
Y
x
Repeat
COS
Y
x
Good Retail Practice Violations
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen Area: Metal pans stacked together on dry rack show signs of wet nesting. COS: The
pans were re-washed, rinsed, sanitized and properly air dried.
— 4 inspections
— Re-Inspection Required· 10 violations· 1 stop-sale order· 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 also provided: Cooling Food and Sanitizer Testing Procedures.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non compliance shown through hot holding, sanitizing of equipment of utensils
and handwashing.
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
Warewash Area: Food employee grabbed soiled dishes, placed them in 3-compartment sink,
and then put clean dishes away wearing same gloves. COS: Employee washed hands before donning new
gloves.
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
Kitchen Area: Raw fish stored over ready to eat black beans in walk-in cooler. Retail: Raw
smoked sausage stored above ready to eat country sausage. COS: All raw products were removed and
properly stored.
Y
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
Seafood Department: Metal trays used to weigh raw fish placed in use at 8:00 am still in use
at 1:00 pm. COS: Trays were washed, rinsed, and sanitized.
Y
x
Print Date: 12/20/2024
Page 1 of 3
x
14
P
Citation Description: Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 P
Observation: Kitchen Warewash Area: Dishes were washed and rinsed, observed 0 PPM sanitizer
concentration. COS: Dishes were re-washed, rinsed, properly sanitized.
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) PPRepeat
Food Service Area: French fries and fried plantains placed in hot holding unit at 8 am had
internal temperatures between 89-100 degrees F at 12:45 pm. A Stop-Sale Order and Release was issued.
COS: Products found out of temperature were voluntarily discarded by management.
Y
x
Repeat
COS
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap,
rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand
drying device. 2-301.12 PP
Kitchen Area: Food employee rinsed hands with out using soap in handwash sink located
next to 3 compartment sink. COS: Employee properly washed hands.
Good Retail Practice Violations
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
Retail: Various foods stored on the floor throughout the entire establishment.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen Area: Trays stacked together on dry rack show signs of wet nesting. Utensils stored
in container under prep shelf has signs of wet nesting. COS: Trays and utensils were re-washed, rinsed,
sanitized and properly air dried.
4-303.11
Cleaning agent used to clean equipment and utensils or chemical sanitizer used to
sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11
Kitchen Area: No sanitizer provided at 3-compartment sink. COS: Sanitizer was provided
during inspection.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen Area: Grease and debris build up along walls behind fryer and stove tops.
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 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.
— Re-Inspection Required· 34 violations· 12 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.
This inspection is being conducted in conjunction to request #5122963. Consumer complaint was disscussed with management.
Dishwashing Procedures, Food Allergy Awareness, and Food Employee Reporting Agreement handouts were provided.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non compliance shown through hot holding, cold holding, handwashing and
sanitization of clean equipment and utensils.
o
Kitchen Area: Package of shredded cheddar cheese has a mold like substance throughout
entire package. A Stop-Sale Order and Release was issued. COS: Cheese was voluntarily discarded by
management.
Y
x
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
Retail: Packages of bologna are damage and swollen with air. Office Area: Cans of beans
and sweetened condensed milk are dented near seams. A Stop-Sale Order and Release was issued. COS:
Packages of bologna and dented canned goods were voluntarily discarded by management.
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 Department: Whole raw fish stored exposed to elements in walk-in freezer.
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
Seafood Department: Food employee was washing dishes, grabbed inside of trash can to
move the trash can, then proceeded to was dishes while wearing the same gloves. COS: Food employee
discarded gloves and properly washed hands.
x
Print Date: 12/6/2024
Page 2 of 7
13
P
Citation Description: 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) P
Observation: Meat Department: Raw pork stored in contact with raw turkey in display case. A Stop-Sale
Order and Release was issued. COS: Meats were 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: Fully cooked smoked sausage stored in contact with raw chorizo sausage on open air
retail cooler shelf. Kitchen Area: Raw bacon and sausage stored above various ready to eat foods in walk-in
cooler. Raw shell eggs stored above and in contact with various ready to eat foods on shelf of walk-in
cooler. COS: All raw products were removed and properly stored.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Meat grinder has an accumulation of food debris. A Stop-Use Order and
Release was issued. COS: Equipment was washed, rinsed, and sanitized during inspection.
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 placed in use at 7:00 am was in use at 1:30 pm. Seafood
Department: Metal trays used to weigh raw fish placed in use at 8:00 am still in use at 12:45 pm. COS: All
equipment was washed, rinsed, and sanitized.
Y
x
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 Department: Ice machine has a build up of a mold like substance throughout entire
interior of machine. A Stop-Use Order and Release was issued. COS: Machine was washed, rinsed, and
sanitized during 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 Area: Pots of beans, turkey, and goat placed in cooler to cool overnight had internal
temperatures between 53 - 89 degrees F at 1 pm. A Stop-Sale Order and Release was issued. COS: All
items out of temperature were voluntarily discarded by management.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail: Shredded slaw packaged onsite at 1:30 pm made available for self-service in retail
produce cooler had internal temperatures between 47-48 degrees F at 2:45 pm. Food Service area: COS:
Products were taken to walk-in cooler to cool and internal temperature of products were found to 41
degrees F or below.
x
Print Date: 12/6/2024
Page 3 of 7
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: Fried plantains, sweet plantains, fries, beef empanadas, pork tamales,
pizza empanadas, sasuage, fried whole fish, and pork ribs placed in hot holding table between 6:30 am and
8 am had internal temperatures between 82 - 125 degrees F. Retail: Chicken legs and ribs placed in hot
holding unit at 9 am had internal temperatures between 117- 130 degrees F at 2:15 pm. A Stop-Sale Order
and Release was issued. COS: All products out of temperature were voluntarily discarded by management.
Kitchen Area: Ribs made at 10:30 am placed on prep table had internal temperatures between 99-105
degrees F at 11 am. COS: Ribs were properly re-heated to 165 degrees F within 2 hours.
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Establishment could not provide documentation to prove that employees have been informed
of their reporting responsibilities related to foodborne illness. Industry guidance provided.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Salted fish, hot dogs and deli meats in open-air cooler located near the meat
department have internal temperatures between 43 - 47 degrees F. A Stop-Sale Order and Release was
issued. COS: All products out of temperature were voluntarily discarded by management.
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: Pork belly made the day prior missing label. COS: Pork belly was labeled
during inspection.
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 is missing segregation of the area and the discard of any exposed single use
items steps in the written producers of the clean up of vomit and diarrhea. Industry guidance provided.
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
Back Storage Area: Can of ant and roach spray bottle, soap bottles, and windex stored
above ready to eat goods that are return for credit. Walk-in Cooler: Windex spray bottle stored in contact
with various beverages. Kitchen Area: Windex spray bottle stored directly on top of sheet tray lined with
parchment paper. COS: All chemicals were removed and stored properly.
x
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 Area: Food employee placed soiled dishes in 3 compartment sink and did not wash
hands before engaging in frying fish. Seafood Department: Food employee did not wash hands after
leaving and re-entering seafood department area. COS: Food employees properly washed hands before
switching activities.
x
Je
Print Date: 12/6/2024
Page 1 of 7
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 Area: Food employee rinsed hands in 3 compartment sink. COS: Food employee
properly washed hands in handwash sink.
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat
food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Kitchen Area: Employee touched cooked, ready to eat goat meat with bare hands in the
walk-in cooler. A Stop- Sale Order and Release was issued. COS: Goat meat was voluntarily discarded by
management.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen Area: Handwash sink blocked by trash can not allowing full access. Meat
Department: Food employee washed knives in handwashing sink. Seafood Department: Food employee
washed metal pans in handwashing sink. COS: Trash can was moved allowing full access. Utensils and
metal pans were properly washed, rinsed, and sanitized in 3 compartment sink.
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
Kitchen Area: Soap not provided at handwashing sink located next to 3 compartment sink.
Food Service Area: Paper towels and or hand drying device not provided at handwashing sink. COS: Soap
and paper towels were provided during inspection.
Good Retail Practice Violations
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 Area: Flying insect observed flying throughout kitchen.
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: Receiving door has a gap along bottom of door allowing potential entry
of pests and insects.
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)
Meat Department: Knife stored in between wall and ceiling near meat band saw. COS: Knife
was removed, washed, rinsed, and sanitized.
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)
Kitchen Area: Utensils stored in container containing food debris under prep table. COS:
Utensils were washed, rinsed, and sanitized.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen Area: Metal tray was dried with a paper towel after being washed. Trays stacked
together on dry rack show signs of wet nesting. Utensils stored in container under prep shelf has signs of
wet nesting. COS: Trays and Utensils were re-washed, rinsed, sanitized and properly air dried.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Retail: Various spices stored in milk crates near office.
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: Open air cooler located next to meat department is not maintaining time temperature
controlled for safety food items at 41 degrees F or below. A Stop-Use Order and Release was issued. COS:
Open air cooler was fixed during inspection. Food Service Area: Hot holding unit is not maintaining time
temperature controlled for safety food items at 135 degrees F or above. A Stop-Use Order and Release
was issued. COS: Equipment was removed from service area and no longer is in use. Seafood
Department: Ice machine is leaking water directly onto floor.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Kitchen Area: Oven doors have a build up of food residue on the outside.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Warewash Area: No drain plugs provided. A Stop-Use Order and Release was issued. COS:
Drain plugs were provided. Kitchen Area: Handwashing sink located next to 3 compartment sink does not
drain at an appropriate rate. Employee Restroom: Handwash sink water supply has to be manually turned
on from pipe located under sink before use.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or commonly
discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent
lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Meat Department: Trash receptacle not provided at handwashing sink.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and returnables
do not have drain plugs in place. 5-501.114
Outside dumpster is missing drain plug.
5-501.15
Receptacles or waste handling units for refuse, recyclables, and returnables used
with materials containing food residue and used outside not designed and constructed to have tight-fitting
lids, doors, or covers; or not installed so that accumulation of debris, and insect and rodent attraction and
harborage are minimized and effective cleaning is facilitated around and under the unit. 5-501.15
Outside dumpster cover left open in between uses.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen Area: Grease and debris build up along walls behind fryer and stove tops.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen Area: Floor tiles are cracked, broken and missing throughout kitchen. Retail: Ceiling
tiles missing throughout retail area.
Stop-Sale Orders & Supplemental Actions
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.* 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.* Protection From Contamination: Food separated and protected.
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 500.04; 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.* Preventing Contamination By Hands: No bare hand contact with
ready-to-eat foods or approved alternative method properly followed.
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.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned
and sanitized.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
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: Focused Inspection - COOL AUDIT
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - In response to request 5121870
No violations or enforcement actions recorded for this inspection.
Presidente Supermarket No. 56 in Orlando: Stop-Sale & Stop-Use Orders (13)
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.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| 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.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Protection From Contamination: Food separated and protected. | |
| 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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with ready-to-e… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized… | |
| 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 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices. |
Presidente Supermarket No. 56 in Orlando: Frequently Asked Questions
- When was Presidente Supermarket No. 56 in Orlando last inspected?
- Presidente Supermarket No. 56 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 13, 2026. Inspection type: Focused Inspection.
- How many inspections has Presidente Supermarket No. 56 in Orlando had?
- Presidente Supermarket No. 56 in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Presidente Supermarket No. 56 in Orlando find?
- Presidente Supermarket No. 56 in Orlando was most recently inspected by FDACS on January 13, 2026 (Focused Inspection).
- Has Presidente Supermarket No. 56 in Orlando had any stop-sale or stop-use orders?
- Yes, Presidente Supermarket No. 56 in Orlando has 13 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. 56 in Orlando?
- The most frequently cited FDACS violations at Presidente Supermarket No. 56 in Orlando are: 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; 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)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
- Does Presidente Supermarket No. 56 in Orlando have any repeat violations?
- Yes, Presidente Supermarket No. 56 in Orlando has had the following violations cited on multiple FDACS inspections: 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; 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)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) 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 Presidente Supermarket No. 56. How we collect and verify this data.