How many inspections has Mexican Supermarket 3 in Pompano Beach had?

Mexican Supermarket 3 in Pompano Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mexican Supermarket 3 in Pompano Beach find?

Mexican Supermarket 3 in Pompano Beach was most recently inspected by FDACS on March 3, 2023 (Operating Without a Valid Food Permit).

Has Mexican Supermarket 3 in Pompano Beach had any stop-sale or stop-use orders?

No, Mexican Supermarket 3 in Pompano Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Mexican Supermarket 3 in Pompano Beach

Name: Mexican Supermarket 3 in Pompano Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 3, 2023

203 Sw 2nd Ct, Pompano Beach, FL 33060

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: Charro Holdings LLC

Overview

Mexican Supermarket 3 in Pompano Beach operated without a valid food permit as of March 3, 2023, when an FDACS inspection documented nine violations during the permitting process. Inspector observations included cold-holding temperature failures across multiple departments: cut lettuce measured 47°F in the kitchen refrigerator, cut tomato measured 44°F in the walk-in cooler, and meat department display coolers held products between 45°F and 49°F, all above the required 41°F maximum. Hot-held fish registered 112°F and meat 119°F in the steam table, below the required 135°F minimum. Additional violations included a pot and pan sanitization failure in the backroom (employee was washing without sanitizing in the three-compartment sink) and an improper handwashing sink use (sanitizer bucket water being discarded into the handwashing sink rather than designated drain). The establishment lacked written procedures for responding to vomiting and diarrhea events. During the inspection, lettuce and tomatoes were voluntarily discarded, meats were moved to the walk-in freezer to reach safe temperature, hot-held items were reheated to 165°F for 15 seconds, and the three-compartment sink was set up and all equipment was properly washed, rinsed, and sanitized. The inspector reviewed employee policies regarding handwashing sink use.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

9Violations

Last inspected FDACS: March 3, 2023

Mexican Supermarket 3 in Pompano Beach: FDACS Inspection History (1)

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.

2023 — 1 inspection

Mar 3, 2023 — Operating Without a Valid Food Permit· 9 violations· Operating Without Permit

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

Comments: Request#5092641 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. 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. 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.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Backroom area- Employee washing and rinsing pots and pans without sanitizing. COS -policy was reviewed , 3-compartment sink set up and all Equipment , Was Washed ,Rinsed And Sanitized During Inspection 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

Kitchen area- probed temperature of cut lettuce was 47*F inside fridge. Backroom area- probed temperature of cut tomato was about 44*F inside walk in cooler. Meat department- probed temperature of meats cut today, was between 45*F-49*F inside display cooler. COS- lettuce and tomatoes were voluntarily discarded and meats placed in walk in freezer to reach 41*F during inspection x

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

Kitchen area- probed temperature of fish was 112*F inside steam table, and meat was about 119*F. COS- food items were reheat at 165*F for 15 seconds during inspection x Print Date: 3/3/2023 Page 1 of 4 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: Kitchen area- Probed temperature of deli sausages was 47*F inside fridge. COS- sausages were voluntarily discarded during inspection x

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

Written procedure for vomiting and diarrhea events o

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- food employee discarding sanitized water from sanitizer bucket in hand wash sink.cos- policy was reviewed during inspection and remaining water was discarded in mop sink x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Meat department- Hand washing sink missing hot water. COS- Hot water was provided during inspection x

Good Retail Practice Violations

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)

Backroom area- plastic container used as scoop in pan with cooked beans inside walk in cooler. COS- container was removed during inspection x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen area- Clean pots and pans stored not inverted on lower shelf of steam table. Meat department- meat trays not stored inverted on lower shelf of prep table. COS- All equipment was inverted and properly stored during inspection x

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Operating without a 2023 food permit o

Mexican Supermarket 3 in Pompano Beach: Frequently Asked Questions

When was Mexican Supermarket 3 in Pompano Beach last inspected?: Mexican Supermarket 3 in Pompano Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 3, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Mexican Supermarket 3 in Pompano Beach had?: Mexican Supermarket 3 in Pompano Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mexican Supermarket 3 in Pompano Beach find?: Mexican Supermarket 3 in Pompano Beach was most recently inspected by FDACS on March 3, 2023 (Operating Without a Valid Food Permit).
Has Mexican Supermarket 3 in Pompano Beach had any stop-sale or stop-use orders?: No, Mexican Supermarket 3 in Pompano Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Mexican Supermarket 3 in Pompano Beach?: The most frequently cited FDACS violations at Mexican Supermarket 3 in Pompano Beach are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P.