Sedanos Supermarket # 0040 in Orlando
12981 S Orange Blossom Trl, Orlando, FL 32837
Sedanos Supermarket # 0040 in Orlando, FL has 12 FDACS food safety inspections on record with 45 violations and 22 stop-sale or stop-use enforcement actions.
Last inspected FDACS: January 5, 2026
Sedanos Supermarket # 0040 in Orlando: FDACS Inspection History (12)
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: Focus inspection in response to request 5146635
No violations or enforcement actions recorded for this inspection.
— 6 inspections
— Met Sanitation Inspection Requirements· 6 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.
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 Coolers: Packages of cooked sausage in retail open air cooler were stored in direct
contact with packages of raw chorizo. Packages of raw bacon were stored on shelf above packages of hot
dogs and bologna. Packages of raw smoked pork loin were stored on shelf above packages of ham. COS:
Food items were rearranged during the inspection and stored properly. Meat Department: Boxes found
inside walk-in cooler had a variety of raw and fully cooked products commingled (Cooked salami, raw
sausage, raw smoked pork loin, and hot dogs). COS: Raw food products were separated from the
ready-to-eat products and stored properly.
Y
x
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: Case of raw chicken in walk-in cooler was stored on shelf above case of
raw fish. COS: Fish was relocated and stored properly.
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
Kitchen: Container with beef found inside hot holding case had an internal temperature
between 110 and 117 degrees F. COS: Beef was reheated to a minimum internal temperature of 165
degrees F.
Y
x
Print Date: 11/7/2025
Page 1 of 2
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Service Area: Upper portions of deli sliced pork and sliced Swiss cheese in overfilled
containers, stored in sandwich preparation cooler had internal temperatures between 42 and 43 degrees F.
COS: Pork and cheese were relocated to a walk-in cooler to bring the temperature down to 41 degrees F
or below. Retail: Packages of flan and chocolate mousse in retail open air desserts cooler were found with
internal temperatures between 43 and 44 degrees F. COS: Flan and mousse were voluntarily discarded.
Y
x
Repeat
COS
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Meat Department: An employee was observed eating in a processing area. Proper eating
procedures were discussed with the food establishment's management.
Good Retail Practice Violations
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)
Warewashing Area/Storage Room: Metal pans on storage racks were not stored in a
self-draining position to allow air drying and observed with accumulation of water. COS: Metal pans were
properly stored during the inspection.
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: Retail open air desserts cooler was not maintaining time/temperature control for
safety food items at an internal temperature of 41 degrees F or below. COS: Cooler was repaired/adjusted
by technician during the inspection.
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 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.
— Focused Inspection· 6 stop-sale orders· Focused Inspection
Comments: This visit was conducted in response to request #5142751 to release Stop-Use Orders issued on October 22, 2025. The Stop-Use
Orders for the equipment listed below have been released:
Hot Holding Case #1.
Hot Holding Case #2.
Hot Holding Case #3.
Retail Open Air Cooler (For milk, eggs, hot dogs, bacon and desserts).
Retail Open Cheese Cooler.
Retail Open Air Produce Cooler.
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.
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 500.04; 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 500.04; 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 500.04; 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 500.04; 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: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 26 violations· 14 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
A Stop-Use Order was issued on three hot holding cases, the retail open air cheese cooler, retail open air produce cooler, and
retail open air cooler (used for milk, raw eggs, hot dogs, bacon and desserts). Raw shell eggs can remain in the retail open air
cooler as ambient temperature was approximately 45 degrees F.
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.
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 was observed in the establishment with regard to cold and hot
holding, and sanitization.
o
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail: Reduced oxygen packaged salmon was loose to the touch, discoloration and buildup
of fluid was observed on product. COS: Salmon was voluntarily discarded during the inspection.
Retail: Package of cheesecake had greenish mold-like substance on product. COS:
Cheesecake was voluntarily discarded during the inspection.
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's Walk-in Cooler: Case of raw beef on storage rack was stored above a container
with tamales. Container with raw beef was stored above hot dogs. COS: Beef was relocated and stored
properly. Retail: Packages of raw bacon in retail open air cooler were stored on shelf above containers of
margarine. Packages of raw shell eggs were stored on shelf above containers of almond and oat milk.
COS: Bacon and eggs were relocated and stored properly. Back Storage Area: Package of raw shell eggs
in walk-in cooler was stored on shelf above packages of cream cheese. COS: Eggs were relocated and
stored properly. Service Area: Packages of raw bacon in reach-in cooler were stored in direct contact with
deli meats. COS: Bacon was relocated and stored properly.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen/Warewashing Area: Deli slicer had buildup of old food debris on cutting blade.
COS: Deli slicer was washed, rinsed and sanitized during the inspection. Meat Department: There was
build up of old food debris on deli slicer, in band saw, and meat grinder. COS: Equipment was washed
rinsed and sanitized during the inspection. Kitchen: There was buildup of old food debris on blade of can
opener. COS: Can opener was relocated to the warewashing area to be washed, rinsed and sanitized.
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
Service Area: Containers used to reheat milk not sanitized within 4 hours. COS:
Sanitization procedures were discussed with the food establishment's management and containers were
washed, rinsed and sanitized during the inspection. Dishwashing Procedures handout was provided.
x
4-703.11
After being cleaned, equipment food-contact surfaces or utensils not sanitized in:
hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil
surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved.
4-703.11 PP
Service Area/Warewashing Area: During the sanitizing step, utensils were immersed in
sanitizer solution for approximately five seconds by employee. Container of quaternary sanitizer instructed
for the utensils to be immersed for one minute. COS: Proper washing, rinsing and sanitizing procedures
were discussed with the food establishment's management. Utensils were properly sanitized. Dishwashing
Procedures handout was provided.
x
Print Date: 10/23/2025
Page 2 of 6
Y
x
14
Citation Description: 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)
Observation: Service Area and Meat Department: There was buildup of mold-like substance inside the
ice machines. COS: Ice machines were washed, rinsed and sanitized during the inspection. Service Area:
There was buildup of dust and old food debris on guide rail of orange juicer machine. COS: Juicer was
washed, rinsed and sanitized during the inspection.
3-403.11(A)
Remaining unsliced portion of meat roast that is cooked using roast cooking
parameters, cooled, and then reheated for hot holding not reheated so that all parts reach at least 165°F
for 15 seconds or not reheated to 165°F within 2 hours, and not reheated for hot holding using the oven
parameters and minimum time and temperature conditions specified for cooking roasts in the Food Code.
3-403.11(A), (D) and (E) PP
Kitchen: Whole Pork Shoulders that started being reheated two hours prior to temperature
verification probed internally between 115 to 122 degrees F. COS: Roasts were voluntarily discarded.
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: Packages of raw pork belly and raw spare ribs in retail open air meat cooler were
found with internal temperatures of 51 and 55 degrees F (Pork belly 51 F, ribs, 55 F). Meats were not
cooled to 41 degrees F or below prior to being placed in the retail cooler. COS: Pork belly and ribs were
relocated to a walk-in cooler to bring the temperature down to 41 degrees F or below.
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: Pot with cooked onions kept on prep table was found with an internal temperature
between 80 and 82 degrees F. COS: Onions were reheated to a minimum internal temperature of 165
degrees F. Container with cassava root (yuca) in hot holding case had an internal temperature between
128 and 131 degrees F. COS: Cassava was reheated to a minimum internal temperature of 165 degrees
F. Service Area: Containers with rice, cassava root and beef were found with internal temperatures
between 122 and 124 degrees F. COS: Rice, cassava and beef were reheated to a minimum internal
temperature of 165 degrees F. Retail: Containers with rotisserie chicken, tamales and rice had internal
temperatures between 123 and 133 degrees F. COS: Chicken was relocated to freezer to cool down,
tamales were reheated to a minimum internal temperature of 165 degrees F, and rice was voluntarily
discarded. Cooking and Hot Holding Food handout was provided.
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
Service Area: Upper portion deli sliced pork in overfilled container was found with an
internal temperature of 46 degrees F. COS: Pork was relocated to walk-in cooler to bring the temperature
down to 41 degrees F or below. Meat Department: Packages of deli meats (ham and turkey) were found
with internal temperatures between 43 and 44 degrees F. COS: Ham and turkey stored in cooler overnight
were voluntarily discarded. Ham and turkey received approximately two hours prior to temperature
verification were relocated to walk-in freezer to be rapidly cool. Retail: A variety of packaged white
cheeses (Frying cheese, queso fresco, Venezuelan style hard cheese), packages of mortadella, egg
beaters, butter, oat milk, a variety of shredded and sliced cheeses (Mild cheddar, monterey jack, colby
jack, mozzarella, italian blend, mexican blend, sharp cheddar, and gouda), hummus, cut napa cabbage,
cut kale, ceasar salad blend, cole slaw, shredded lettuce, hot dogs, tres leches cakes, cuatro leches cakes
in retail coolers were found with internal temperatures between 44 and 50 degrees F. COS: Tres leches
cakes and cuatro leches cakes were relocated to a walk-in freezer to bring the temperature down to 41
degrees F or below. All other food products found out of temperature were voluntarily discarded during the
inspection. Cooling Food handout was provided.
Y
x
Print Date: 10/23/2025
Page 3 of 6
21
P
Citation Description: 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 P
Observation: Meat Department: Packages of deli ham and turkey were date marked but exact opening
date could not be determined by the person in charge. COS: Ham and turkey were voluntarily discarded.
Proper date marking procedures were discussed with the food establishment's management.
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
The establishment does have written procedures for the clean-up of vomit and diarrhea but
is missing the following step: Cleaning/sanitizing exposed food equipment, utensils, and linens. Guidance
for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout 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: Lighters were stored on shelf above packages of gum and chocolate. COS: Lighters
were relocated and stored properly.
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: Lighter was stored on storage unit next to and above a variety of food items. COS:
Lighter was relocated and stored properly. Service Area: A sanitizer bucket was stored on prep table next
to clean equipment. COS: Sanitizer bucker was relocated and stored properly.
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: An employee was observed picking up a single-use cup off the floor and
continued processing foods without washing hands. COS: Employee was instructed to change gloves and
wash hands before continuing food preparation. Proper handwashing procedures were discussed with the
food establishment's management.
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
Meat Department/Warewashing Area: Paper towels unable to be dispensed due to paper
dispenser located next to the three compartment sink being in disrepair. COS: New paper towel dispenser
was provided during the inspection.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Service Area: Containers with sugar and cinnamon were not labeled. Bakery: Container
with honey was not labeled. COS: Sugar, cinnamon and honey were properly labeled during the
inspection.
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 and Retail Area: Daylight was observed around exterior doors.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or
water, or unpackaged food stored in direct contact with undrained ice. 3-303.12
Meat Department: Package of raw beef was observed in container with accumulated water.
Beef was relocated and stored properly. Back Storage Area: Various packaged items inside the walk-in
freezer were in direct contact with ice.
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)
Warewashing/Storage Room: Metal pans on storage rack were not stored in a self-draining
position to allow air drying and observed with accumulation of water. Various pots and pans were not
stored inverted. COS: Containers, pots and pans were properly stored during the inspection.
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)
Service Area: Various single-use items on shelves were not stored inverted. COS:
Single-use items were properly stored during the inspection.
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/Service Area/Meat Department: Various cutting boards were observed heavily
scratched and scored, and not able to be washed, rinsed and sanitized effectively. COS: Cutting boards
were voluntarily discarded during the inspection.
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
Kitchen: Manual can opener had buildup of rust on cutting blade. COS: Can opener was
voluntarily discarded. Retail: The retail open air cheese cooler used to stored a variety of white cheeses,
retail open air cooler (for eggs and butter), retail open air desserts cooler, retail open air produce cooler,
and the retail open air cooler used for milk, raw shell eggs, hot dogs, bacon and desserts were not
maintaining time/temperature control for safety food items at an internal temperature of 41 degrees F or
below. COS: The retail open air cheese cooler used to stored a variety of white cheeses, retail open air
cooler (for eggs and butter), and retail open air desserts cooler were repaired/adjusted by technician
during the inspection. Three hot holding cases used to store rotisserie chicken, tamales, soups and rice
were not maintaining time/temperature control for safety food items at an internal temperature of 135
degrees F or above. Stop-Use Order was issued. Please see comments section of the report.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Mop Sink: There is no backflow prevention device attached to splitter.
6-501.18
Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals
not cleaned as often as necessary to keep them clean. 6-501.18
Kitchen/Warewashing Area: Buildup of dark mold-like substance was observed on spraying
nozzle of the three compartment sink.
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
Bakery: Several ceiling tiles observed heavily stained. Service Area: Buildup of food debris
and dirt observed on floor beneath preparation table, located next to the ice machine. Seafood
Department: Heavy buildup of old food debris observed on the walk-in freezer's floor.
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.* 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 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.* 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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper reheating
procedures for hot holding.
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.* Prevention of Food Contamination: Contamination prevented
during food preparation, storage and display.
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]. Stop-Use Order applies to time/temperature control for safety food
items only.
Print Date: 10/23/2025
Page 4 of 8
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. Stop-Use Order applies to time/temperature control for safety food
items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; 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]. Stop-Use Order applies to time/temperature control for safety food
items only.
Print Date: 10/23/2025
Page 5 of 8
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. Stop-Use Order applies to time/temperature control for safety food
items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; 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]. Stop-Use Order applies to time/temperature control for safety food
items only.
Print Date: 10/23/2025
Page 6 of 8
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. Stop-Use Order applies to time/temperature control for safety food
items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; 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 AND/OR product was removed from service or sale.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - In response to request 5127186. The cooler is still unable to maintain time/temperature control foods for
safety at 41 degrees or lower.
The original Stop-Use Order/Stop-Sale Order remains in effect. 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 product and/or 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.
— Focused Inspection· 1 violation· 1 stop-sale order· 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.
Visit for training purposes only.
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.
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen: walk-in cooler has an ambient temperature of 45 degrees F and is unable to
maintain temperature controlled for safety (TCS) foods under 41 degrees F. Stop use order issued.
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.
Comments:
Print Date: 2/25/2025
Page 1 of 2
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.
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
Igor Perez
I, _____________________________________________________
the person in charge of SEDANOS SUPERMARKET # 0040 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)
MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II
IGOR PEREZ, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Carolyn Dragone
Quality Assurance & Training Spec
Print Date: 2/25/2025
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - In response to request 5105245
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— 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
Service Area: Package of raw shell eggs inside sandwich prep cooler was stored on shelf above
container with sandwiches. COS: Eggs were moved and stored properly by employee.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Bakery: Can opener had build up of old food debris on cutting blade. COS: Can opener was moved to
the ware washing sink by employee to be cleaned and sanitized.
x
3-403.11(A)
Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding
not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP
Kitchen: Container with beef cooked the day prior inside Alto-Shaam was not reheated to 165 degrees
f within two hours, internal temperature of food was 104 degrees f when temperature was taken with a calibrated
thermometer. COS: Beef was voluntarily discarded by employee.
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: Container with pulled pork inside Alto-Shaam probed internally to 120 degrees f when
temperature was taken with a calibrated thermometer. COS: Pork was reheated to a minimum internal temperature
of 165 degrees f by employee.
x
— Re-Inspection Required· 8 violations· Re-Inspection Required
Comments: This visit was conducted on conjunction with request #5084132. Details of the consumer complaint were discussed with food
establishment management.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
The Food Establishment intends to carry products containing hemp extract for human consumption this permit year and has been
designated as a Hemp Food Establishment.
Risk-Based Violations
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: Packages of raw chicken gizzards in walk-in cooler were stored on shelf above
packages of raw pork loin and beef. COS: Chicken was moved to the bottom shelf by an employee.
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: Container with raw pork ribs in walk-in cooler was stored on shelf above containers with
cooked pork belly. COS: These items were rearranged and stored properly by an employee. Retail: Packages of raw
smoked pork chops in retail open air cooler were stored above packages of fully cooked smoked pork ribs and
chorizo. COS: These items were rearranged and stored properly by an employee. Packages of raw cured salted pork
in retail open air cooler were stored on shelf above packages cheese. COS: Pork was moved and stored properly by
an employee.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat Department: There was build up of old food debris on two deli slicers. COS: Slicers were cleaned
and sanitized by an employee during visit. Bakery: Can opener had build up of old food debris on cutting blade. COS:
Can opener was moved to the ware washing area to be cleaned and sanitized.
x
Print Date: 9/12/2022
Page 1 of 4
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: Kitchen: Containers with pork shoulder inside hot holding case probed internally between 107 and
111degrees f when temperature was taken with a calibrated thermometer. COS: Pork shoulder was reheated to a
minimum internal temperature of 165 degrees f by an employee. Service Area: Containers with fried plantains and
pork chops on steam table probed internally between 107 and 115 degrees f. COS: Fried plantains and pork chops
were reheated to a minimum internal temperature of 165 degrees f by employees.
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
Meat Department: Packages of raw beef and pork inside meat display case probed internally between
44 and 45 degrees f when temperature was taken with a calibrated thermometer. COS: Beef and pork were moved
to a walk-in freezer by an employee to bring the temperature down to 41 degrees f or below. Retail: Packages of cut
cabbage in retail open air cooler probed internally between 44 and 46 degrees f. COS: Cabbage was taken to a
walk-in cooler by an employee to bring the temperature down to 41 degrees f or below.
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
Ware Wash/ Storage Area: First Aid Kit was stored on shelf above clean utensils. COS: First Aid Kit
was moved and stored properly by an employee. Service Area: Can of mosquito repellent was kept on top of case of
dry wax paper on prep table. COS: Repellent was voluntarily discarded by the person in charge. Kitchen: Lighter on
storage rack was kept on shelf next to and above a variety of food items. COS: Lighter was moved and stored
properly by an employee.
x
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
Customer Service Area: Bottles of rubbing alcohol were stored on shelf above a variety of
prepackaged food items. COS: Rubbing alcohol was moved and stored properly by the person in charge.
x
Good Retail Practice Violations
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept intact,
tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept
sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11
Meat Department: Ambient temperature inside meat display cooler was approximately 49 degrees f
when temperature was measured with a calibrated thermometer. Cooler was not maintaining time/temperature
controlled for safety food items at a temperature of 41 degrees f or below. Retail: Ambient temperature inside retail
open air produce cooler was approximately 48 degrees f. Cooler was not maintaining time/temperature controlled for
safety food items at a temperature of 41 degrees f or below. COS: Coolers were repaired/adjusted by technician
during visit.
x
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 Department: Cutting boards heavily scratched and scored and could no longer be cleaned
and sanitized effectively. COS: Cutting boards were voluntarily discarded by an employee.
x
Sedanos Supermarket # 0040 in Orlando: Stop-Sale & Stop-Use Orders (22)
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.
Sedanos Supermarket # 0040 in Orlando: Frequently Asked Questions
- When was Sedanos Supermarket # 0040 in Orlando last inspected?
- Sedanos Supermarket # 0040 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 5, 2026. Inspection type: Focused Inspection.
- How many inspections has Sedanos Supermarket # 0040 in Orlando had?
- Sedanos Supermarket # 0040 in Orlando has 12 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sedanos Supermarket # 0040 in Orlando find?
- Sedanos Supermarket # 0040 in Orlando was most recently inspected by FDACS on January 5, 2026 (Focused Inspection).
- Has Sedanos Supermarket # 0040 in Orlando had any stop-sale or stop-use orders?
- Yes, Sedanos Supermarket # 0040 in Orlando has 22 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 Sedanos Supermarket # 0040 in Orlando?
- The most frequently cited FDACS violations at Sedanos Supermarket # 0040 in Orlando are: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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 Sedanos Supermarket # 0040 in Orlando have any repeat violations?
- Yes, Sedanos Supermarket # 0040 in Orlando has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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 Sedanos Supermarket # 0040
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 Sedanos Supermarket # 0040. How we collect and verify this data.