Delicias of Portugal Bakery II in Palm Coast
Last inspected:
10 Cypress Point Pkwy Ste 101, Palm Coast, FL 32164Delicias Of Portugal Bakery II in Palm Coast has faced significant food safety enforcement in recent months, with eight stop-sale and stop-use orders issued between October 20 and November 7, 2025. A stop-sale order on November 7 required voluntary destruction of products after time-temperature control violations. Three earlier stop-sale orders on October 20 mandated destruction of products due to improper cold-holding temperatures (walk-in cooler at 47°F and 53°F instead of required 41°F or below), unapproved sources, and handwashing violations. Two stop-use orders on October 20 addressed unsanitary equipment including a non-food-grade gray tub used for bread proofing and missing handwashing sinks with hot and cold running water in the food preparation area. A second stop-use order on October 24 was released after the establishment installed proper handwashing sinks. The most recent inspection on November 21, 2025 documented 4 violations including incomplete time-as-a-public-health-control documentation and missing written procedures for responding to vomiting and diarrheal events; both were corrected on site. An earlier inspection on November 7 cited 10 violations including raw eggs stored over ready-to-eat products in a household refrigerator, knives not sanitized after four hours of use, and fried croquettes held at room temperature beyond the four-hour safety window.
Summary generated from Florida FDACS public inspection records.
Delicias of Portugal Bakery II in Palm Coast: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 4 inspections
— Met Sanitation Inspection Requirements· 4 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.
The original Stop-Use Order issued on 10/20/25 for Walk in Cooler for Disrepair and Stop use Order placed on Painted plywood
Wood Box as a food contact surface, 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.
Risk-Based Violations
3-501.19(A)
Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) PfPf
Time as a Public Health Control documents incorrectly filled out. Start Time of food not
logged on form for 10:30 am new batch of products for today. COS: employee properly filled in all Time as
a Public Health Control forms
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 PfPfRepeat
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided
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)
Warewash area: Clean pans not stored inverted above warewashing sink
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Food residue build up on baking pans.
— Re-Inspection Required· 10 violations· 1 stop-sale order· Re-Inspection Required
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
Kitchen: Household refrigerator: Eggs stored over Ready to eat products. COS: Eggs
moved to bottom shelf
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
Front Counter: Knives Put into use at 7 am, not washed rinsed and sanitized after four
hours. COS: Knives taken to warewash area to be washed, rinsed and sanitized
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
Walk in cooler: internal temperature of house made orange liquid containing raw shelled
eggs indicates 47 degrees F and house made almond liquid containing raw shelled eggs indicates 53
degrees F stored inside of walk in cooler placed on stop use order on 10/20/25. COS: both products were
removed and rapidly cooled to 41 degrees F.
Y
x
Print Date: 11/7/2025
Page 1 of 3
22
Pf
Citation Description: Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) Pf
Observation: Time as a Public Health Control documents incorrectly filled out. Start Time of food not
logged on form for today. COS: employee properly filled in all Time as a Public Health Control forms.
3-501.19(B)(3)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in
time when the food is removed from temperature control. 3-501.19(B)(3) PP
Food service: Fried croquet's kept as time as a public health control not discarded after 4
hours. Employee filled in log in front of inspector stating that croquet's were initially out of temperature
control at 7 am and still in the case for retail sale at 11:45 am. COS: Employee voluntarily discarded
croquet's. See stop sale and release order.
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 PfPfRepeat
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided
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
Food service: Employee changed tasks from clearing dirty dishes, to donning gloves to
work with open foods without first washing hands. COS: Inspector instructed employee to first wash hands,
then don gloves to work with open foods.
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)
Warewash area: Clean pans not stored inverted above warewashing sink.
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
Food service: Plastic wrap used to cover coffee grounds knocker placed over coffee grinds
receptacle.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Food residue build up on baking pans.
96
Stop Use Order was broken. 500.172(1), F.S.
Kitchen: Walk in cooler placed under stop use during inspection on 10/20/25 found to be in
use for cold holding of time temperature control for safety foods. And red stop use tag is missing from
walk in cooler. Original stop use order placed on 10/20/25. Walk in cooler was originally placed under
Stop-use Order due to the storage of time temperature control for safety foods found to be over 41
degrees F.
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public
health control: procedures and records.
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· 1 stop-sale order· Focused Inspection
Comments: The original Stop-Use Order issued on Walk in Cooler for Disrepair and Stop use Order placed on Painted plywood Wood Box
as a food contact surface, 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.
This visit associated with request # 5142017
Check-Back release issued for Stop Use on All food service operations, All Food, and All food service equipment for no hand
washing sink in Food preparation area. Inspector verified hand washing sinks with hot and cold running water has been added to
the kitchen and food service area.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks
properly supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 19 violations· 6 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.
Food establishment has 30 calendar days from the date of this visit to get hand wash sink installed with hot and cold running
water. Contact 850-245-5520 or email: [email protected] to request a compliance visit by the inspector.
Stop Use Order issued on food service operations and food service equipment. 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
A pattern of non compliance demonstrated by hand washing, food from approved source,
and cold holding.
o
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: Household refrigerator: Eggs stored over Ready to eat products. COS: Eggs
moved to bottom shelf
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
Front Counter; Knives Put into use at 7 am, not washed rinsed and sanitized after four
hours. COS: Knives taken to warewash area to be washed, rinsed and sanitized.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge unable to answer questions related to foodborne illnesses.
o
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
Walk in cooler: Case of fully cooked sausage internally probed and found to register 46
degrees F. Product was received on 10-17-2025. COS: Sausage voluntarily discarded by management.
SEE STOP SALE AND RELEASE ORDER.
3-501.19(A)
Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) PfPf
Time as a Public Health documents incorrectly filled out. Discard time of food not logged in
correct space on form. Food not correctly labeled on procedure requirement.
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
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document 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
Front Counter: Bottle of glass cleaner stored over food meant for consumer consumption.
COS: Bottle moved to chemical storage.
Y
x
o
Y
o
x
2-301.15
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 PfPf
No handwash sink provided in food preparation area. Employee states she washes hands in
handwash sink in employee restroom. Employee frequently washed hands in warewash sink. Food service
placed under a stop use under Citation 8.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Retail: Male/Female Restrooms used by employees do not have handwash signs. COS:
Signs posted during inspection.
3-201.11(B)
Food prepared in a private home used or offered for human consumption in the
establishment. 3-201.11(B) PP
Various croquettes found to be prepared in private home. COS: Croquettes voluntarily
discarded by management. SEE STOP SALE AND RELEASE ORDER.
x
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)
Warewash area: Pans not stored inverted had pooled water on interior. COS: Pans washed,
rinsed, sanitized.
4-101.17
Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood
wicker used as a food-contact surface for food that does not require the removal of rinds, peels, husks or
shells before consumption. 4-101.17
Front Counter: Box used for storing bread not constructed of maple or a wood that is a
equivalently hard grained wood. Wood being used is painted plywood that is a food contact surface. SEE
STOP USE ORDER.
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment
allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal
use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of
deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
KItchen: Gray tub used for proofing bread dough not made of food grade material. COS:
Manager voluntarily discarded gray tub. SEE STOP USE AND RELEASE ORDER.
Y
x
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
Food service: Plastic wrap used to cover coffee grounds knocker placed over coffee grinds
receptacle.
4-501.11
Concentration of sanitizing solution not accurately determined by using a test kit or
other device. 4-501.116 Pf
Warewash area: Chemical test kit does not register a PPM. Test kit instructions were not
able to be read. Inspector provided test kit correctly registered PPM of sanitizer solution.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Ovens and shelving have residue buildup.
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: Baking pans have a build up of residue.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Employee restroom: Door not self closing and tight fitting.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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: Handwashing sinks
properly supplied and accessible.
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:
Print Date: 10/20/2025
Page 2 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks
properly supplied and accessible.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The concerns listed in the complaint were discussed with the manager.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Training visit.
No violations or enforcement actions recorded for this inspection.
Delicias of Portugal Bakery II in Palm Coast: Stop-Sale & Stop-Use Orders (8)
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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| 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.* Approved Source: Food obtained from approved source. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| 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.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Delicias of Portugal Bakery II in Palm Coast: Frequently Asked Questions
- When was Delicias of Portugal Bakery II in Palm Coast last inspected?
- Delicias of Portugal Bakery II in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 21, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Delicias of Portugal Bakery II in Palm Coast had?
- Delicias of Portugal Bakery II in Palm Coast has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Delicias of Portugal Bakery II in Palm Coast find?
- Delicias of Portugal Bakery II in Palm Coast was most recently inspected by FDACS on November 21, 2025 (Met Sanitation Inspection Requirements).
- Has Delicias of Portugal Bakery II in Palm Coast had any stop-sale or stop-use orders?
- Yes, Delicias of Portugal Bakery II in Palm Coast has 8 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 Delicias of Portugal Bakery II in Palm Coast?
- The most frequently cited FDACS violations at Delicias of Portugal Bakery II in Palm Coast are: 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 Pf; 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); 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).
- Does Delicias of Portugal Bakery II in Palm Coast have any repeat violations?
- Yes, Delicias of Portugal Bakery II in Palm Coast has had the following violations cited on multiple FDACS inspections: 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 Pf; 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); 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).
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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 Delicias of Portugal Bakery II. How we collect and verify this data.