Kimichi Mart in Pembroke Pines
Last inspected:
11230 Pines Blvd Ste 106-111, Pembroke Pines, FL 33026Kimichi Mart has been subject to multiple stop-use and stop-sale orders since May 2025, with enforcement actions focused on handwashing sink compliance, temperature control failures, and missing HACCP documentation. A stop-sale order issued February 17, 2026 required the voluntary destruction of multiple ready-to-eat kimbab and bibimbap products after internal temperatures were measured between 66–70°F (minimum required 41°F or below). Four additional stop-use orders issued the same date targeted three-compartment sinks and food processing equipment in the backroom area for inadequate handwashing facilities. Prior stop-use orders issued May 7, 2025 addressed missing HACCP plans and bare hand contact with ready-to-eat foods; a stop-sale order the same date required destruction of products due to incomplete HACCP procedures. The facility has operated intermittently without valid food permits, with inspections in June 2025 and March 2026 documenting expired permit status. The most recent inspection on March 18, 2026 was conducted in response to a handwashing sink correction request; a check-back release was issued after the sink was installed and verified, though the facility remains noted as operating without a current valid food permit.
Summary generated from Florida FDACS public inspection records.
Kimichi Mart in Pembroke Pines: FDACS Inspection History (11)
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.
— 5 inspections
— Failure to Renew Food Permit; Focused Inspection· 1 violation· 3 stop-sale orders· Focused Inspection
Comments: A visit was conducted in response to request #5153599
Check-Back release issued for Stop Use due to hand wash sink installed and verified.
The food establishment is operating without a valid food permit. The Food Establishment shall remit payment of the appropriate
fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by
check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture
and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may
delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by
calling 850-245-5520 for further assistance.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
Good Retail Practice Violations
100
The Food Establishment failed to timely submit its permit renewal application and/or
fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.Repeat
Establishment is operating without a valid 2026 food permit. See comments.
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; 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.
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.
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.
— Focused Inspection· Focused Inspection
Comments: Stop Use Order issued on 2/17/2026 for "The three-compartment sink in backroom area", "All open food
processing/dispensing/packaging in backroom area", and "All open food equipment & utensils in backroom area", 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 equipment. Failure to comply with the request for written release may or will result in Administrative Action.
In order to release the Stop Use Order in the backroom area on "The three-compartment sink", “All Open Food
Processing/Dispensing/Packaging", and “All Food Equipment and Kitchen Utensils”, a hand wash sink with hot and cold running
water must be installed.
A visit was conducted in response to request #5152037
Consultation visit with food establishment management.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· 3 violations· 4 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].
Risk-Based Violations
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail Area: Multiple packages displayed in retail shelves including: 4 Tuna mayo kimbab, 11
Tuna Spicy kimbab, 3 Vegetable kimbab, 4 Triangle Tuna Mayo Kimbob, 17 Triangle Tuna Spicy Kimbob, 6
Triangle Beef Bulgogi Kimbob, 1 Sweet Red bean, and 3 Bibimbap Beef Bulgogi; were found with internal
temperatures between 66 - 70 degrees F when checked with an accurate probe thermometer. COS: All
food items were voluntarily discarded and verified during the visit. Stop sale order and release issued.
x
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Backroom: Hand wash sink(s) not provided in the warewash area where produce is
processed and repacked. Stop use order issued. See comments.
Good Retail Practice Violations
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Backroom and Meat Area: Sanitizer test strip not provided during the visit.
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 USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
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: 2/17/2026
Page 1 of 3
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: 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].
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: 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: 2/17/2026
Page 2 of 3
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 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
x
___________________________________
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
DARLENY PARRA
I, _____________________________________________________
the person in charge of KIMICHI MART 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
DARLENY PARRA, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 2/17/2026
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection· 4 violations· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food
by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Processing Area: Disclosure not provided for raw fish sushi products on label.
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
Processing Area: Employee personal medicine stored with open single service items on
shelf at sushi prep. COS: Properly stored at time of inspection.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Food Processing: Hand sink at sushi prep station blocked by items in basin. COS: Items
removed 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
Processing Area: Hand towels not present at hand sink located at sushi prep station. COS:
Hand towels provided at time of inspection.
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5134452
Check-Back release issued for Stop Use Order.
Check-Back release issued for Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
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; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
— Operating Without a Valid Food Permit; Focused Inspection· 1 violation· Operating Without Permit
Comments: The original Stop-Use Order and Stop-Sale Order issued on 05/07/2025 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 equipment. Failure
to comply with the request for written release may or will result in Administrative Action.
This food establishment was found to be operating with an expired food permit. To renew a food permit, visit
https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.
Trainee present during inspection. All violations verified by primary inspector.
Good Retail Practice Violations
99
Expired Permit - The food establishment is operating without a valid food permit.
500.12(1)(a), F.S., 5K-4.020(5), F.A.C.Repeat
Operating without a valid 2025 food permit.
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 22 violations· 3 stop-sale orders· Operating Without Permit
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 to provide proof of water from an approved source. When the establishment has
obtained the required documentation, please email [email protected]. Failure to comply may result in administrative
action.
Employee Health Guidelines, Reporting agreement and Guidance for the Written Procedures for Clean- Up of Vomiting and
Diarrheal Events documents provided.
Trainee present during inspection. All violations verified by primary inspector.
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.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
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- Raw shell eggs stored above ready to eat food items inside upright refrigerator.
Produce department- Raw shell eggs stored above ready to eat foods inside walk in cooler. Retail area- raw
pork bulgogi stored above ready to eat food items. COS: All Eggs were removed and properly stored during
inspection.
Y
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
Sushi area: Internal temperatures of packaged sushi items were between 56 and 58
degrees. Sushi items were placed inside retail cooler approximately 30 minutes prior to obtaining
temperature. COS- items were removed and placed inside walk in cooler to cool down to 41 or below.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Unable to verify that food employees are aware of their responsibility to report diagnosis and
symptoms related to foodborne illnesses. Reporting Agreement provided.
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
The person in charge did not correctly answer questions related to food-borne illnesses and
symptoms. Employee health guide and reporting agreement provided via Email.
Y
o
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Food Service Area: Cooked shrimp stored inside the reach-in cooler was not date marked.
o
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) PfPf
Consumer advisory and disclosure not available for raw sushi items.
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
Food establishment does not have written procedures for employees to follow when
responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written
procedures for the clean-up of vomiting and diarrheal events provided.
8-201.13(A)
Properly prepared HACCP plan not submitted to the Florida Department of
Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP plan.
8-201.13(A)
Kitchen Area: Establishment engaging in reduced oxygen packaging of raw meat without
prior approval. Stop use issued.
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
Kitchen- employee personal water bottle stored on prep table. COS- water bottle was
removed during inspection.
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat
food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Sushi area- Observed employee touching Tuna for sushi rolls with bare hands. COS- Tuna
was voluntarily discarded by person in charge during inspection.
Print Date: 5/7/2025
Page 1 of 5
x
8
Pf
Citation Description: 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
Observation: Produce Department- handwashing sink in back room area blocked by boxes stacked in
front sink. COS- Boxes were removed during inspection.
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)Repeat
Retail Area: Marinated pork belly and containers of sauces go missing ingredient information.
Repeat
COS
Y
o
35
Citation Description: 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
Observation: Sushi Area: Unlabeled plastic bottles with sauces.
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
Sushi Area: Observed several flies.
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: Gap at lower and middle section of receiving door.
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
Kitchen Area: Cucumbers stored under drain line of hand sink. COS: Cucumbers were
moved to appropriate place during inspection.
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
Kitchen Area: Several boxes of food directly stored on floor.Walk-in- freezer: Several boxes
of food directly stored on floor inside freezer.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Sushi Area: Rice paddle stored in container with ambient temperature water. COS: Rice
paddle was removed from container of water and stored correctly during 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)
Sushi Area: Single use items stored directly on floor. COS: Single use items were moved to
appropriate location during 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 Area: Heavily scored cutting board on prep table. COS: Cutting board was voluntarily
discarded during inspection.
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 Area: Soil buildup on under side of back panel of deli slicer. COS: Slicer was
washed, rinse and sanitized.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen Area: Soil buildup and standing water on floors through out kitchen area.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Kitchen Area: Personal jacket stored on top of boxes with food. COS: Jacket was moved to
appropriate location during inspection.
99
Expired Permit - The food establishment is operating without a valid food permit.
500.12(1)(a), F.S., 5K-4.020(5), F.A.C.
Establishment is operating without a valid 2025 food permit.
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 1 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with
ready-to-eat foods or approved alternative method properly followed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Print Date: 5/7/2025
Page 2 of 3
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) 2 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
Steve Hong
I, _____________________________________________________ the person in charge of KIMICHI MART 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)
TASHEKA EDMOND, QUALITY ASSURANCE & TRAINING SPECIALIST
STEVE HONG, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Caridad Delgado, Safety and Sanitation Specialist
Print Date: 5/7/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 22 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.
Employee Health Guidelines and reporting agreement provided.
Dish washing procedures business resource provided.
Time as a public health control requirements business resource provided.
Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided.
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
Backroom Area: Raw marinating chicken wings on shelf directly above ready to eat tofu in
walk in produce cooler. COS: Chicken properly stored at time of inspection.
x
Print Date: 4/11/2024
Page 1 of 5
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: Boba Tea Area: Establishment using Time without Temperature control for public health for
food safety not available for eight in house prepared and packaged Vegetable Sushi and ten Vegetable
Dumplings at Boba Tea counter.
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 at time of inspection could not answer questions that relate to foodborne
illness.
o
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
Person in charge at time of inspection could not show written employee procedures for
cleanup of a vomit and diarrhea event.
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
Backroom Area: Spray bottle of chemical cleaner on shelf with packaged foods. COS:
properly stored at time of inspection.
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
Backroom Area: Spray bottle of chemical cleaner on shelf with packaged foods not labeled
as to contents.
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 open beverage on processing table across from fryer.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Produce Area: only hand sink in cutting room blocked by a stack of buckets. COS: Buckets
properly stored at time of inspection.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
Establishment does not have a certified food protection manager.
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)
Boba Tea Area: Ambient air thermometer not present in under counter reach in dairy prep
cooler at service counter.
4-302.12
Food temperature measuring device not provided or not readily accessible for use in
ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature
in thin foods. 4-302.12 Pf
Processing Area: Probe thermometer not available at time of inspection.
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
Produce Area: Spray bottle of water on produce cutting table not labeled as to contents.
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: Gap between receiving doors.
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
Processing Area: Multiple fruit flies at air gap of drain ware wash sink and at drain of mop
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
Meat Area: Packaged foods stored on floor in walk in meat freezer. Processing Area:
Packaged foods stored on floor at dry storage rack.
4-502.13(A)
Single-service or single-use articles reused. 4-502.13(A)
Processing Area: Single service aluminum trays being washed and reused.
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: Multiple packages of meat Styrofoam trays on floor at wrap station.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Produce Area: Multiple single use plastic containers at produce cutting table on shelf
removed from original packaging and not inverted or protected.
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food
soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and
smooth material. 4-101.19
Processing Area: Unfinished wood shelving used to store packaged foods under processing
tables.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Backroom Area: Chlorine Sanitizer test strips not available at start of inspection. COS:
Provided at time of inspection.
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: Food spillage and soil build-up on food storage shelving and cooking
equipment.
6-501.11
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not
stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use
articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the
maintenance tools. 6-501.113
Meat Area: Broom and dust pan stored touching wrap station processing table.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Processing Area: Employee back pack hung on hook directly above processing table across
from fryer.
Kimichi Mart in Pembroke Pines: Stop-Sale & Stop-Use Orders (12)
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 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; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| 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 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; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| 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 | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with ready-to-e… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc… |
Kimichi Mart in Pembroke Pines: Frequently Asked Questions
- When was Kimichi Mart in Pembroke Pines last inspected?
- Kimichi Mart in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 18, 2026. Inspection type: Failure to Renew Food Permit; Focused Inspection.
- How many inspections has Kimichi Mart in Pembroke Pines had?
- Kimichi Mart in Pembroke Pines has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Kimichi Mart in Pembroke Pines find?
- Kimichi Mart in Pembroke Pines was most recently inspected by FDACS on March 18, 2026 (Failure to Renew Food Permit; Focused Inspection).
- Has Kimichi Mart in Pembroke Pines had any stop-sale or stop-use orders?
- Yes, Kimichi Mart in Pembroke Pines has 12 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Kimichi Mart in Pembroke Pines?
- The most frequently cited FDACS violations at Kimichi Mart in Pembroke Pines are: 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) Pf; 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; 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.
- Does Kimichi Mart in Pembroke Pines have any repeat violations?
- Yes, Kimichi Mart in Pembroke Pines has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 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.
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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 Kimichi Mart. How we collect and verify this data.