How many inspections has Medina Market Establishment #: in Pembroke Pines had?

Medina Market Establishment #: 412102 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 Medina Market Establishment #: in Pembroke Pines find?

Medina Market Establishment #: 412102 in Pembroke Pines was most recently inspected by FDACS on January 9, 2026 (Met Sanitation Inspection Requirements).

Has Medina Market Establishment #: in Pembroke Pines had any stop-sale or stop-use orders?

Yes, Medina Market Establishment #: 412102 in Pembroke Pines has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Medina Market Establishment #: in Pembroke Pines

Name: Medina Market Establishment #: 412102 in Pembroke Pines Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 9, 2026

12512 Pines Blvd, Pembroke Pines, FL 33027

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: Medina Pines INC. Date of Visit: January 11, 2024
FDACS Estab #: 412102

Overview

Medina Market in Pembroke Pines has a single inspection on record dated January 9, 2026, which resulted in 21 violations. A stop-sale order issued that same day required the immediate removal of adulterated time-temperature control foods—raw meats, cut tomatoes, stuffed grape leaves, cut lettuce, parsley mix, baba ganoush, and hummus—all held at temperatures between 43 and 48 degrees Fahrenheit, exceeding the 41-degree maximum. The products were voluntarily destroyed by establishment management and witnessed by the inspector. The inspection also documented raw animal foods stored above ready-to-eat items in the walk-in cooler, which were corrected on site; WD-40 stored on a shelf above a food prep table in the bakery area, which was removed during inspection; and a heavily dented can of tomato sauce removed from retail sale. The establishment lacked written procedures for time-as-a-public-health-control foods, an employee health policy, procedures for vomit and diarrhea cleanup events, accessible probe thermometers, and sanitizer test strips. Two focused inspection visits in 2023 and 2024 documented no violations and were conducted for training and consultation purposes.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

28Violations

1Stop-Sale Orders

Last inspected FDACS: January 9, 2026

Medina Market Establishment #: 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

Jan 9, 2026 — Met Sanitation Inspection Requirements· 21 violations· 1 stop-sale order· Met Requirements

Inspector: CARIDAD DELGADO, 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. TPHC Guidance handout Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, were provided via Email. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail Area: Heavily dented can of Tomato sauce on shelf. COS: can was removed from retail sale during inspection.

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

Walk-In Cooler: Raw meats stored above ready to eat food items. COS: Raw meats were removed and properly stored during inspection. 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

Backroom and Kitchen Area: Internal temperatures of cut tomatoes, stuffed grape leaves, cut lettuce, cut tomatoes and parsley mix, baba ganoush and hummus ranged between 43-48 degrees F , when checked with an accurate probe thermometer. COS: All food items were voluntarily discarded during inspection. Stop sale order and release issued. See order. Y x Print Date: 1/9/2026 Page 1 of 4 x Y x x 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf Observation: Backroom Area: Containers of food including cooked rice, stuffed grape leaves missing date marking. Items were discarded based on cold holding issue with same food items. See Violation 20. o

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

Kitchen Area: No written procedures available for food items that are held using Time as a Public Health Control.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

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

Bakery Area: container of WD-40 Stored on shelf above food prep table. COS: Chemical was removed during inspection. Y o x

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

Bakery Area: Employee personal water bottle stored on shelf with food items. COS: Water bottle was removed and properly stored during inspection.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen Area: Bowl with water stored inside handwashing sink. COS: Bowl was removed during inspection.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen Area: several plastic squeeze bottles and other containers with food items not labeled with common name of food. COS- All containers were labeled 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

Backroom Area: Observed several boxes of food items stored directly on the floor. Retail Area: several boxes of food items stored directly on floor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Backroom Area: Employee working in area with exposed foods, without hairnet.

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)

Backroom Area: Scoop with handle in contact with salt. COS: Scoop was placed correctly during inspection.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Meat Area: Single use styrofoam trays not kept in a protective packaging before use.

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)

Backroom Area: Box of single use items stored directly on floor.

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

Bakery Area: Untreated wood used as food storage shelving.

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

Backroom Area: Reach in cooler not maintaining a temperature cold enough to hold TCS (Time control for safety foods) at 41 F or below. COS: Repair Technician arrived at establishment during inspection.

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: Test strips not available during inspection. COS: Test strips were provided during inspection.

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

Backroom Area: Restroom door not self closing.

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

Backroom Area: Access to mop sink blocked with boxes and other items stored inside sink.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Walk-In Cooler: Stagnant water on floor inside cooler.

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: employee personal bag and other items stored on shelf with food items and single use items. COS: Employee personal items were removed and properly stored during inspection.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Jan 11, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE

Comments: Consultation visit with food establishment management. Request#5108694 The issues described in request # 5108694 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Jun 12, 2023 — Focused Inspection· Focused Inspection

Inspector: GUISELLA URIBE

Comments: Focused Inspection. Visit conducted for training purposes only. Employee Health Guidelines and reporting agreement, Time as a Public Health Control Requirements, Certified Food Protection Manager and Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events document provided. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

Jan 11, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Consultation visit with food establishment management. Request#5091043 Employee Health Guidelines and reporting agreement provided. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. 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. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Norovirus Clean Up and Disinfection business resource provided

Risk-Based Violations

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

Establishment does not have an employee health policy. o

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

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. o Print Date: 1/11/2023 Page 1 of 4

Good Retail Practice Violations

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

Food Service Area: Observed probe thermometer not available at time of inspection. o

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: Observed sanitizer test strips not available at time of inspection. o

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

Backroom Area: Observed customer restroom missing self closer on door. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom Area: Observed covered trash can missing in employee and customer unisex restrooms. o

Medina Market Establishment #: in Pembroke Pines: Stop-Sale & Stop-Use Orders (1)

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 Medina Market Establishment #: 412102 in Pembroke Pines
Date	Order Type	Product	Brand/Lot	Reason
Jan 9, 2026	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.

Medina Market Establishment #: in Pembroke Pines: Frequently Asked Questions

When was Medina Market Establishment #: in Pembroke Pines last inspected?: Medina Market Establishment #: 412102 in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 9, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Medina Market Establishment #: in Pembroke Pines had?: Medina Market Establishment #: 412102 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 Medina Market Establishment #: in Pembroke Pines find?: Medina Market Establishment #: 412102 in Pembroke Pines was most recently inspected by FDACS on January 9, 2026 (Met Sanitation Inspection Requirements).
Has Medina Market Establishment #: in Pembroke Pines had any stop-sale or stop-use orders?: Yes, Medina Market Establishment #: 412102 in Pembroke Pines has 1 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 Medina Market Establishment #: in Pembroke Pines?: The most frequently cited FDACS violations at Medina Market Establishment #: 412102 in Pembroke Pines are: 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; 3-202.15: Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 Pf.