When was Key Food in Pembroke Pines last inspected?

Key Food in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Key Food in Pembroke Pines had?

Key Food in Pembroke Pines has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food in Pembroke Pines find?

Key Food in Pembroke Pines was most recently inspected by FDACS on February 25, 2026 (Met Sanitation Inspection Requirements).

Has Key Food in Pembroke Pines had any stop-sale or stop-use orders?

Yes, Key Food in Pembroke Pines has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Key Food in Pembroke Pines

Name: Key Food in Pembroke Pines Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

701 Nw 99th Ave, Pembroke Pines, FL 33024

Palm Beach County · Supermarket · FDACS
Owner: Food Fair Pembroke Corp.
FDACS Estab #: 387848

Overview

Key Food in Pembroke Pines has accumulated 50 violations across 4 inspections dating to October 2024, with multiple stop-sale and stop-use orders documenting serious temperature control failures. Between October 31 and November 15, 2024, eight enforcement orders required the destruction or removal of time/temperature control foods that had cooled or held improperly and unsanitary equipment that posed contamination risk. On October 31, 2024 alone, six separate stop-sale orders mandated the voluntary destruction of foods held at unsafe temperatures—cold-held items measured between 42–52°F when the required standard is 41°F or below, and hot-held items ranged from 90–102°F instead of the required minimum 135°F. A seventh order that same day addressed raw pork sausages displayed directly above fully cooked Polish sausages in a deli cooler, creating cross-contamination risk. An eighth stop-use order documented unsanitary equipment requiring removal from service.

The most recent inspection on February 25, 2026 identified 28 violations, including additional hot-holding failures—pork belly, empanadas, and fried chicken wings probed at 89–114°F were reheated to 165°F and repositioned after steam table water level adjustment. The inspection documented maintenance oil (WD-40) stored with single-service items and employee medicine stored directly above bakery prep surfaces; both were corrected on site. A can opener with soil buildup on handle and gears, a juice machine hopper with food spillage, and in-house prepared juices missing required warning labels were all corrected during the inspection. A pattern of non-compliance regarding the person in charge's managerial control was documented in the October 2024 inspection, citing failures in cold and hot holding temperatures, hand washing, and cooling procedures.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

50Violations

8Stop-Sale Orders

Last inspected FDACS: February 25, 2026

Key Food in Pembroke Pines: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Feb 25, 2026 — Met Sanitation Inspection Requirements· 28 violations· Met Requirements

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

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. Consultation visit with food establishment management. Request#5150506 The issues described in request # 5150506 were addressed with the person in charge during this inspection. Cooking and Hot Holding Food and Time as a Control for Public Health business resources provided.

Risk-Based Violations

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

Backroom Area: Whole frozen fish stored uncovered in walk in seafood freezer. Fish voluntarily wrapped by seafood employee at time of inspection.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Processing Area: Counter mounted can opener with soil build-up on handle, gears and blade. COS: Voluntarily cleaned by person in charge at time of inspection. Juice Area: Hopper of juice machine with soil build up and food spillage. COS: Washed rinsed and sanitized at time of inspection.

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

Food Service Area: One pan of pork belly, five trays of empanadas and one pan of fried chicken wings with probed temperatures between 89*F and 114*F. In hot holding for less than 1 hour as per person in charge. COS: Products Were Reheated To 165*F checked and placed in steam table after water level was adjusted to ensure water reaches bottom of pan. 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

Processing Area: Maintenance Oil (WD_40) stored with open single service items on shelf under cutting table. COS: Properly stored at time of inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Bakery Area: Employee medicine stored in open container directly above bakery prep table at entrance of department. COS: properly stored at time of inspection. x

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Retail Area: Multiple container in of in house prepared juices including orange, coconut and cantaloupe missing warning label. COS: Warning label voluntarily added at time of inspection by person in charge.

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

Processing Area: Employee beverages on prep tables at time of processing. COS: Beverages voluntarily properly stored at time of inspection by person in charge.

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

Juice Area: Hand sink at service counter blocked by items in basin. COS: Items removed at time of inspection. Produce Area: Hand sink in cutting room blocked by sugar cane stalks. COS: Sugar cane stalks properly stored at time of inspection.

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

Food Service Area: Soap not provided at hand sink at service counter. COS: Soap dispenser refilled at time of inspection.

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

Juice Area: Hand washing sign not present at hand sink at juice bar. Seafood Area: Hand washing sign not present at hand sink located at service counter.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)Repeat

Deli Area: Ambient air thermometer not present in deli sandwich prep cooler at service counter. Juice Area: Ambient air thermometer not present in juice prep cooler at service counter.

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

Produce Area: Produce delivery door with gaps on all sides and bottom.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Processing Area: Wall mounted bug attraction device located above hand sink at ware wash sink.

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

Backroom Area: Cases of packaged foods stored on floor in walk in freezer.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Processing Area: In use wet wiping cloths stored on prep tables at time of processing. Meat Area: In use wet wiping cloths stored on cutting tables at time of processing.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Processing Area: Handles of scoops in ingredient bins at stove top touching product. Bakery Area: Handles of scoops in ingredient bins at prep table touching product.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Processing Area: Soiled oven mitts stored directly on top of packaged foods at oven. COS: Oven mitts properly stored at time of 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)

Meat Area: Package of Styrofoam trays on the floor in front of prep table at band saw. COS: Properly stored at time of inspection.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Meat Area: Digital ambient air thermometer no recording temperature on meat display case. Backroom Area: Wall mounted dial thermometer on walk in cooler not recording temperature.

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

Processing Area: Blender with multiple cracks.

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

Processing Area: Packaged food shelving at oven with dried food spillage and build-up. COS: Shelving voluntarily cleaned at time of inspection.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Processing Area: Faucet at ware wash sink with leak when water is turned on. Backroom Area: Faucet at mop sink with leak when water is turned on.

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

Food Service Area: Threaded faucet at service counter missing backflow prevention device.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Produce Area: Direct connection at ware wash sink in cutting room.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Food Service Area: Idle unused and broken salad / sandwich prep station at service counter stored dirty.

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

Processing Area: Soil build-up and food spillage under prep tables, equipment and walls. Backroom Area: Soil build-up under shelving and along walls and at walk in coolers and freezers. Ice build-up on walls and floor of walk in freezers.

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

Processing Area: Wall behind ware wash sink with chipping and peeling paint and damaged floor resulting in pooling water. Meat Area: Damaged floor in cutting room and at service counter resulting in pooling water. Produce Area: Damaged door jam at walk in cooler, damaged floor at ware wash sink and receiving door.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Juice Area: Ceiling light over prep area not shielded and appearing to not be shatter proof.

2024 — 3 inspections

Nov 18, 2024 — Focused Inspection· Focused Inspection

Inspector: NOVELETTE WILLIAMS, ENVIRONMENTAL SPECIALIST II

Person in charge: JORGE MAGI

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Nov 15, 2024 — Met Sanitation Inspection Requirements· 1 violation· 1 stop-sale order· Met Requirements

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Check-Back release issued for Stop Use Order.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Bakery Area: Dominican arepa made on-site displayed by bakery area and for consumer self-service not labeled with ingredients. COS: Food items were removed from consumer reach during the inspection. A Supplemental Report was also issued during the visit which includes important information for management.

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 AND/OR product was removed from service or sale.

Oct 31, 2024 — Re-Inspection Required· 21 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

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. 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.

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

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: cold holding temperatures, hot holding temperatures, hand washing and cooling. 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

Retail Area: Packages of raw pork sausages displayed directly above packages of fully cooked Polish sausages stored inside Lunch meats open-air cooler. COS: Raw food items were moved to appropriate location during the inspection. x

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: Containers of cooked black beans and shredded beef made the previous day stored inside the walk-in cooler was found with an internal temperatures between 44 - 46 degrees F when checked with an accurate probe thermometer. Food Service Area: Garbanzo salad and Pasta salad made the previous day displayed inside salad bar next to steamed table, was found with an internal temperatures between 50 - 53 degrees F. COS: Food items were voluntarily discarded by management. Stop sale order and release issued. See supplement. x

Food Service Area: Multiple food items displayed inside the steamed table and made at 9 am, including Beef empanadas, Cheese empanadas, Fried King Fish, breaded fried Fish, fried Plantains, and Guineos (boiled plantains), were found with internal temperatures between 90 - 102 degrees F at 10:30 am. COS: Food items were properly reheated during the inspection. Multiple food items displayed inside the steamed table, including Fufu (mashed plantains with garlic), naked Chicken wings, boiled Yuca (cassava), Oatmeal, Scrambled eggs, and Lechon (roasted shredded Pork), were found with internal temperatures between 82 - 121 degrees F. Retail Area: Multiple containers of roasted Pork and displayed inside the open-air hot unit across from the deli area were found with internal temperatures between 115 - 121 degrees F. COS: All food items were voluntarily discarded by management during the inspection. Stop sale order and release issued. See supplement. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail Area: Multiple packages of sliced Ham, Turkey, and Cheese displayed at a self-service Deli grab & go open-air cooler were found with an internal temperatures between 42 - 52 degrees F. Containers of Watermelon chunks, sliced Watermelons, and Cantaloupe chunks displayed inside the produce open-air cooler were found with an internal temperatures between 43 - 46 degrees F. COS: All food items were voluntarily discarded by management during the inspection. Stop sale order and release issued. See supplement. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Deli Area: Spray bottle containing sanitizer solution stored on top of prep table next to Deli slicer was not labeled with common name.

Retail Area: Fruit juices and coconut water packaged on-site displayed inside the farm-fresh open-air cooler, and not pasteurized, were missing warning labels. COS: Warning signage was posted for all juices.

Food Service Area: Hand wash sign not available at hand wash sink inside next to juicer machine. COS: Sign was provided and posted during the inspection.

Bakery Area: Paper towels or other hand-drying device not available at the hand wash sink by bakery entrance. Backroom: Paper towels or other hand-drying device not available at the hand wash sink by produce processing area. COS: Paper towel was provided during the inspection.

Seafood Area: Hand wash sink blocked with cleaning brush. Retail Area: Hand wash sink by juice station was blocked with a bowl and a plastic pitcher. COS: Items were removed from hand wash sinks during the inspection.

Good Retail Practice Violations

Deli Area: Ambient air thermometer not available for reach-in cooler storing milk under espresso machine.

Bakery Area: Bread made on-site displayed by bakery area and for consumer self-service not labeled with ingredients. COS: Food items were removed from consumer reach during the inspection. x

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

Deli Area and Produce Area: Flying insects observed around food processing areas.

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Meat Area: Open cases of fully cooked dry meat displayed inside walk-in freezer with ice build-up on packages. Bakery Area: Piece of wood placed inside a trash can, used to knock the espresso out of handle filter.

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

Backroom: Multiple cases of food stored directly on floor inside all walk-in coolers and freezers throughout the establishment. COS: All food items were removed from the floor during the inspection.

Backroom: Boxes of single-use cups, plastic to-go containers, and disposable pans stored directly on the floor on the second story by employee break room. COS: All items were moved to the appropriate location during the inspection.

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

Retail Area: Ice build up inside chest freezer displaying fruits at juice station area.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat Area: Leak present from hand wash sink pipes by meat cold room. Backroom: Leak present from hand wash sink pipes by produce area. COS: Equipment were repaired during the inspection.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Backroom Area: Wet mop head stored inside mop sink, and unable to air dry. COS: Mops heads were hanged upside down during the 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

Backroom: Soil buildup and standing water on floor inside produce walk-in cooler. Heavy soil buildup on floor inside frozen walk-in freezer. Heavy dust buildup on fan guards inside all walk-in coolers throughout the establishment. Meat Area: Heavy ice build-up on floor inside walk-in freezer.

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

Kitchen Area: Walk-in cooler found with ambient air temperature of 54 degrees F and unable to maintain TCS (Time/temperature control for safety) foods at 41 degrees F or below. COS: Equipment was repaired and verified 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 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 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 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 500.04; 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 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: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected]. Print Date: 10/31/2024 Page 4 of 5 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS MARIELA CEVALLOS I, _____________________________________________________ the person in charge of Key Food 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. x ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. x (Signature of FDACS Representative) (Signature of Representative) FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST MARIELA CEVALLOS, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 10/31/2024 Page 5 of 5

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Key Food in Pembroke Pines: 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.

FDACS stop-sale and stop-use orders for Key Food in Pembroke Pines
Date	Order Type	Product	Brand/Lot	Reason
Nov 15, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 31, 2024	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.
Oct 31, 2024	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.
Oct 31, 2024	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.
Oct 31, 2024	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.
Oct 31, 2024	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.
Oct 31, 2024	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.
Oct 31, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Key Food in Pembroke Pines: Frequently Asked Questions

When was Key Food in Pembroke Pines last inspected?: Key Food in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Key Food in Pembroke Pines had?: Key Food in Pembroke Pines has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food in Pembroke Pines find?: Key Food in Pembroke Pines was most recently inspected by FDACS on February 25, 2026 (Met Sanitation Inspection Requirements).
Has Key Food in Pembroke Pines had any stop-sale or stop-use orders?: Yes, Key Food in Pembroke Pines 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 Key Food in Pembroke Pines?: The most frequently cited FDACS violations at Key Food in Pembroke Pines are: 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 Pf; 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 Pf; 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.
Does Key Food in Pembroke Pines have any repeat violations?: Yes, Key Food in Pembroke Pines has had the following violations cited on multiple FDACS inspections: 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 Pf; 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 Pf; 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.