How many inspections has A & J Seabra Supermarket in Pompano Beach had?

A & J Seabra Supermarket in Pompano Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of A & J Seabra Supermarket in Pompano Beach find?

A & J Seabra Supermarket in Pompano Beach was most recently inspected by FDACS on March 26, 2025 (Focused Inspection).

Has A & J Seabra Supermarket in Pompano Beach had any stop-sale or stop-use orders?

Yes, A & J Seabra Supermarket in Pompano Beach has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: OPEN/EXPOSED FOOD PROCESSING IN BAKERY. Most affected products were released after correction.

A & J Seabra Supermarket in Pompano Beach

Name: A & J Seabra Supermarket in Pompano Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 26, 2025

839 W Sample Rd, Pompano Beach, FL 33064

Palm Beach County · Food Establishment · FDACS
FDACS Estab #: 292641

Overview

A & J Seabra Supermarket in Pompano Beach has experienced significant enforcement activity focused on temperature control and handwashing infrastructure. Between September 2024 and March 2025, the facility received five stop-sale and stop-use orders addressing adulterated products held at improper temperatures, open food processing in the bakery lacking proper handwashing access, and unsanitary equipment. A stop-sale order issued September 18, 2024 required the voluntary destruction of time/temperature control for safety foods held in cold storage below 41°F and hot-held foods below 135°F, both witnessed by the inspector. A separate stop-use order the same date addressed handwashing sinks that were not properly supplied and accessible in the bakery, and equipment deficiencies; these were later released October 3, 2024 after repairs and replacement. A subsequent stop-use order issued October 2, 2024 for open/exposed food processing in the bakery was also released after equipment was obtained and repaired. The September 18, 2024 re-inspection identified 24 violations including hot-held items ranging from 105–130°F (minimum required 135°F), cold-held dairy products at 44–46°F (maximum allowed 41°F), and chemicals stored above food prep surfaces. The person in charge demonstrated a pattern of non-compliance with active managerial control across temperature maintenance, handwashing, and sanitization. An April 2023 inspection documented 23 violations including similar hot and cold holding temperature failures and absence of written procedures for responding to vomiting and diarrheal events. A focused inspection on October 2, 2024 verified that compliance issues had been resolved. The most recent focused inspection on March 26, 2025 found zero violations, with the inspector noting that issues from a prior request had been addressed.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

51Violations

5Stop-Sale Orders

Last inspected FDACS: March 26, 2025

A & J Seabra Supermarket in Pompano Beach: FDACS Inspection History (5)

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.

2025 — 1 inspection

Mar 26, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: ADRIANE FERREIRA

Comments: The issues described in request 5128937 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2024 — 3 inspections

Oct 3, 2024 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: TASHEKA EDMOND

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.

Risk-Based Violations

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

Employees are not informed in a verifiable manner to report to the person in charge information about food borne illness.

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 plan in place for proper response to vomit and diarrheal events.

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

Food processing: bottle of goo gone stored on shelf above prep table. o

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

Food processing: employee personal beverages stored on and above of prep table.

Oct 2, 2024 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: Address: 839 W Sample RD Pompano Beach, FL 33064-2002

Comments: This check-back inspection conducted to verify compliance of food safety citations and stop use order issued on 9/18/2024. The compliance issues that required a Check-Back have been resolved and stop use order on equipment has been released. Amended Inspection Report 10/08/24 Inspection summary was corrected and comments were added. A copy of the amended inspection report was served to the Food Establishment

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER OPEN/EXPOSED FOOD PROCESSING IN BAKERY — Brand: NIA

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible.

Lot: NIA

Quantity: 1 · BULK

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Sep 18, 2024 — Re-Inspection Required· 24 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: 292641

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. 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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

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, consumer advisory sanitization.

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood: missing shellfish tags, last date sold not documented on tags that are available, tags not kept in chronological and maintained for 90 days.

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Seafood: Salted fish displayed for customer self service in separate room next to seafood department. COS: costumer access to room was removed during visit. x

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

Bakery: Open face bread case with no protection to cross contamination offered to costumer self service. COS: Bread was packaged for costumers in bags during visit.

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 processing: Various items from steam table such as cheese balls, fried eggs and meat empanadas had an internal temperature of 105- 130 degrees F when checked with a accurate probe thermometer. COS: items were reheated to 165 or above during inspection. Food processing: Items in the hold holding case by the hand sink found to have internal temperatures of 97- to 126 degrees F. COS: items were reheated to 165 and above during inspection. Retail: Rotisserie chickens cooked at 10AM and placed in hot holding case across from retail area found at 2PM with internal temperature of 116 F. COSrotisserie chickens were voluntarily discarded during inspection. Y x

Employees are not informed in a verifiable manner to report to the person in charge information about food borne illness.

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. Employee health guide and reporting agreement was provided to establishment during inspection. Y o

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

Back room: Dairy cooler located behind the food processing area found to have an internal temperature of 46 degrees F. COS: all TCS items moved to proper location during visit. Retail: Milk, lunch meat, and cheeses found to have internal temperatures of 44-46 degrees F in dairy milk case. COS Items were relocated to proper refrigeration during visit. Retail: Block cheese on shelf in ice cream isle had internal temperature of 44-46 degrees F. Items were moved to proper refrigeration during visit. Retail: Watermelon cut the day before on retail shelf found to have internal temperature of 48 degree F. COS: items were discarded by manager during visit. Meat Dept: various cases of lunch meat, hot dogs and cooked sausages stored on rack in meat cutting room had internal temperatures of 46-48 degrees F. Stop Sale and Release Order issued. See supplements. Y x

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

Seafood: Consumer advisory not available for shellstock at seafood department.

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.

Food processing: Bottle of goo gone stored on shelf over prep table. COS: bottle was removed during visit. Food processing: Bottle of hand sanitizer out for costumer use stored next to open foods at the steam table. COS: item was removed during visit. 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

Food processing: Spray bottle on shelf under deli slicer not labeled as sanitizer. COS: Bottle was labeled during visit.

Food Processing: Open bottled water stored on storage shelf in processing area. Meat Dept: employee beverages in various areas of cutting room. Produce: Open bottle of water on counter of prep table. COS: beverage containers and drinks were moved to proper location during visit.

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 processing: Hand sanitizer was used instead of soap at dispenser at hand sink in the kitchen. Meat Dept: Soap was missing from hand wash sink. COS: Soap was filled at both locations during visit

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

Bakery: No hand sink available in bakery service area. All exposed/ unpackaged food items were moved to different location. Stop use issued for area until handsink has been installed.

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

Seafood: Hose used in seafood department was blocking hand sink in corner by three compartment sink. COS: hose was moved during inspection. Food processing: Spits used for rotisserie were blocking hand sink next to prep sink in the bakery. COS: Spits were moved to proper location during visit.

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)

Retail: Salted fish, salted pigs feet, smoked fish not labeled with proper ingredient labels. COS: Items were properly labeled during visit.

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

Food processing: Employee in kitchen area not wearing beard guard. COS: Employee put on beard guard during visit.

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)

Food processing: Sanitizer cloths not held in bucket of sanitizer. Meat Dept: Sanitizer cloths not held in bucket of sanitizer. Seafood: Sanitizer cloths not held in bucket of sanitizer.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Retail: Tongs used to dispense bread not stored in a way to prevent contamination. COS: tongs were removed during visit.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Food processing: Food utensils located under steam table not stored inverted with handles up. COS: Utensils were properly organized during visit.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Hold holding case not maintaining temperatures hot enough to hot hold temperature control for safety food items at 135 degrees F. Equipment was

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

Back room: Paper, plastic and other debris on floors of back room area and inside walk in coolers.

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

Food processing: Wet mop on floor next to bakery ovens not stored in a manner to correctly dry. COS: mops was moved to proper location during 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 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; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied and accessible. Comments: To request a Food Safety Inspector visit for written release when hand sink has been installed for request release of area, contact 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 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

2023 — 1 inspection

Apr 19, 2023 — Met Inspection Requirements· 23 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5095880 were addressed with the person in charge during this inspection. Employee Health Guidelines and reporting agreement and Norovirus clean up and disinfection handouts provided.

Risk-Based Violations

Food service area: Internal temperature of cr¿me potatoes & chicken, yellow rice, white rice, fish fillets were 109*-122* fahrenheit in hot holding case. COS: Out of temperature foods were reheated at 165*f for at least 15 seconds. x Print Date: 4/19/2023 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail area: Internal temperature of self serve bulk potato, shrimp and egg salads were 44*-45* fahrenheit in salad bar. COS: Out of temperature salads were placed under proper refrigeration during inspection. x

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Seafood department: Cooked shrimp held in seafood case for over 24 hours not date marked. o

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. o

7-202.12(A)(2)-(3) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A)(2)-(3) and (B) P o Print Date: 4/19/2023 Page 2 of 5P

Meat department: Open employee water bottles stored on top of prep tables. COS: Open employee drinks discarded by pic. x

Meat department: No hand wash soap provided at hand wash sink. COS: Hand wash soap provided by pic. Bakery department: No paper towels provided at hand wash sink. COS: Paper towels provided by pic. x

Good Retail Practice Violations

Bakery department: Store made self serve packaged breads, rolls and baguette displayed on bread racks lacking ingredients labels. COS: All misbranded bakery products were relabeled during the inspection. x

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

Processing area: Bulk sugar and salt bins not labeled. COS: Pic labeled bulk bins. Bakery department: Bulk coconut powder bin not labeled. COS: Bulk bin labeled by pic. 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

Backroom area: Several flies observed in the area. o

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

Backroom area: Gap under produce receiving door and emergency exit. o

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 b read rolls stored on walk in freezer floor. o

3-304.14(B)(1) 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)

Deli area: In use wet wiping cloth stored on top of prep table between uses. Meat department: In use wet wiping cloth stored on top of prep table between uses. o

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)

Processing area: Clean knives, spoons, tongs stored in ambient temperature water containers. o

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

Seafood department: Single serve foam trays stored on top of prep table not inverted. COS: Pic inverted single serve articles. x

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom area: Soda crates using as shelves. o

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

Meat department: Several deep scored and stained cutting boards. COS: Pic voluntarily removed scored and stained cutting boards from service. x Print Date: 4/19/2023 Page 3 of 5 45 Citation Description: 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 Observation: Backroom area: Numerous raw wood storage shelves. 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

No chemical concentration strength measuring test kits available throughout the store during inspection. COS: Test kits obtained during the inspection. x

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

Produce department: Dried food particles build up underside of prep tables. Meat department: Dried food particles build up underside of prep tables.Bakery department: Dried food particles build up underside of prep tables. o

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

Produce department: Hot water knob at hand wash sink adjacent to 3 compartment sink was in disrepair. COS: Hot water plumbed in hand wash sink during inspection. x

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 area: Cobweb on ceiling in backroom area. o

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Backroom area: Cracked and uneven floor in several backroom areas. Pooling water in crevices. o

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

Backroom area: Lacking general cleaning and organization. o

A & J Seabra Supermarket in Pompano Beach: Stop-Sale & Stop-Use Orders (5)

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 A & J Seabra Supermarket in Pompano Beach
Date	Order Type	Product	Brand/Lot	Reason
Oct 2, 2024	STOP USE ORDER	OPEN/EXPOSED FOOD PROCESSING IN BAKERY	NIA / NIA	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …
Sep 18, 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.
Sep 18, 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.
Sep 18, 2024	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied …
Sep 18, 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…

A & J Seabra Supermarket in Pompano Beach: Frequently Asked Questions

When was A & J Seabra Supermarket in Pompano Beach last inspected?: A & J Seabra Supermarket in Pompano Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2025. Inspection type: Focused Inspection.
How many inspections has A & J Seabra Supermarket in Pompano Beach had?: A & J Seabra Supermarket in Pompano Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of A & J Seabra Supermarket in Pompano Beach find?: A & J Seabra Supermarket in Pompano Beach was most recently inspected by FDACS on March 26, 2025 (Focused Inspection).
Has A & J Seabra Supermarket in Pompano Beach had any stop-sale or stop-use orders?: Yes, A & J Seabra Supermarket in Pompano Beach has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: OPEN/EXPOSED FOOD PROCESSING IN BAKERY. Most affected products were released after correction.
What are the most common violations at A & J Seabra Supermarket in Pompano Beach?: The most frequently cited FDACS violations at A & J Seabra Supermarket in Pompano Beach are: 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) 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; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
Does A & J Seabra Supermarket in Pompano Beach have any repeat violations?: Yes, A & J Seabra Supermarket in Pompano Beach has had the following violations cited on multiple FDACS inspections: 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) 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; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.