Bravo Supermarket in Riverview
9822 Us Highway 301 S, Riverview, FL 33578
Bravo Supermarket in Riverview has been the subject of nine stop-sale orders between September and October 2024, all involving adulterated products due to temperature control failures or unapproved sources. Five orders on September 12, 2024 documented cold-held foods measured between 44°F and 62°F (well above the 41°F maximum), hot-held chicken at 117°F (below the 135°F minimum), and foods obtained from unapproved sources; three additional orders on October 31, 2024 again cited cold-holding temperature violations. All products were voluntarily destroyed under inspector supervision.
The facility recorded 28 violations across 5 inspections between June 2024 and September 2025. A September 12, 2024 re-inspection identified 20 violations, including raw shell eggs stored directly above milk and raw sausage stored above fully cooked sausage in open-air coolers, a sanitizer concentration failure in the warewashing sink, a container of nail polish stored above a meat wrap machine, and multiple temperature excursions across departments (beef measured at 62°F in a walk-in cooler, opened ham at 62°F, cooked chili at 46°F). A follow-up inspection on October 31, 2024 found cold-held ceviche, cut tomatoes, and cooked pork belly measured at 44°F to 50°F in the walk-in cooler and protein buildup on meat grinding equipment; violations were corrected on site. The two most recent focused inspections on May 12, 2025 and September 18, 2025, both conducted for sample collection, resulted in zero violations.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: September 18, 2025
Bravo Supermarket in Riverview: 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.
— 2 inspections
— 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.
— 3 inspections
— Met Sanitation Inspection Requirements· 4 violations· 3 stop-sale orders· 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat department: Protein build-up on meat grinder and on band saw in meat cooler. COS:
Equipment were cleaned and sanitized.
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) PPRepeat
Food service: Internal temperature of cooked ceviche, cut tomatoes, and cooked pork belly
made 1 day prior in walk-in cooler, measured 44 F- 50 F. COS: All mentioned food were voluntarily
discarded.
Y
x
Repeat
COS
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Food service: Foods that are cooling are tightly covered and wrapped in walk-in cooler.
Cooling methods discussed with person in charge.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Food service: An employee handling food wearing bracelets.
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 cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 20 violations· 6 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].
Please note each observation that has been corrected.
The firm will establish Time as a Public Health Control for its cold foods in the food service area.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Visit conducted per request# 5117914 and routine inspection.
Norovirus Cleaning Procedures handout, Employee Health and Foodborne Illnesses handout, Dishwashing procedures guide
handout, Time as a Public Health Control guide handout, and Guidance for Written Procedures for the Clean-up of Vomiting and
Diarrheal Events handout provided.
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: : Canned tomato sauce dented at the seams. COS: Canned tomato sauce was
voluntarily discarded.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Retail area: Raw shell eggs stored over gallons milk in open air cooler. Raw sausage
packages stored over sausage fully cooked in open air cooler. COS: Raw foods were relocated to proper
storage.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat department: Protein build-up on meat grinder in meat cooler. COS: Meat grinder was
cleaned and sanitized.
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation
does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered
manufacturer's label use instructions; or quaternary ammonium compound solution does not have a
minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included
in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no
greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP
Warewashing sink: Chemical quaternary ammonium sanitizer used in a sanitizing sink was
not at the correct concentration in the three compartment sink. COS: The firm changed chlorine sanitizer to
use for all departments.
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: Internal temperature of chicken stored over oven, measured 117 F. COS: Food was
voluntarily discarded.
x
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
Establishment: Person in charge did not respond correctly to questions that relate to
preventing transmission of food borne illness.
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
Food service: Internal temperature of beef in walk-in cooler, measured 62 F. Opened ham
measured, 62 F. Cooked chili on the bucket, measured 46 F. COS: Beef was voluntarily discarded. Chili
and ham were quick chilled to 41 F or below after determined that they were out of temperature less than 4
hours.
x
Print Date: 9/12/2024
Page 2 of 5
21
Pf
Citation Description: 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) Pf
Observation: Deli: No date marking on opened ham, turkey, and bologna in deli cooler. Walk-in cooler: No
date marking on opened ham. COS: Deli meats were opened 3 and 2 days ago. Deli meats were properly
marked.
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
Establishment does not have written procedures for employees responding to an event that
involves vomiting or diarrhea. Information was provided.
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
Meat department: A container of nail polish stored over meat wrap machine. COS: Chemical
was relocated to proper storage.
x
7-202.11
Poisonous or toxic materials that are not required for the operation or maintenance
of the food establishment or intended for retail sale is present in the establishment. 7-202.11 PfPf
Produce area: Spray can of raid flying insect killer used by establishment is labeled "for
indoor household use" only. COS: The spray was relocated to outside.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Food service: Food employee observed not washing hands before donning gloves. When
employee was washing the wipes cloth them touched the spoon to serve food to the consumer. COS: The
employee was informed and washed their hands.
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
Food service and kitchen: No hot water available at hand washing sink. The heater was
turned off. COS: Hot water was enabled.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail area: Sweet cake of pineapple and guava packaged are not labeled with the address
in desserts cooler. COS: Food packages were voluntarily discarded.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Food service: Pasta salad, potatoes with eggs, and cooked seafood ceviche were placed in
the food service cooler set out for sale prior to cooling to 41 F or below. Employee not take a temperature
of the items prior to placing them out for sale. COS: Food items were placed in freezer to finish the cooling
process to reach 41F or below. The firm in the future will use Time as a Public Health Control for their cold
food.
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
Kitchen, meat department, and produce: No probe thermometer available. COS: Probe
thermometer was obtained.
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Produce area: Flying insects observed by prep table and fruits.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Food service and Kitchen: Employees handling food wearing watch and bracelets.
4-501.19
Temperature of the wash solution in manual warewashing equipment maintained at
less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
4-501.19 Pf
Warewashing area: No hot water at three compartment sink. COS: Hot water was provided.
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
Kitchen: The business is using chlorine as a sanitizer but has quaternary ammonia test
strips. COS. The proper strips were obtained during the inspection.
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: Employees are storing their purse and water bottles in the food shelving with
condiments and single services items.
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 SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
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; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
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; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and
unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Proper Use of Utensils: Single-use/single-service articles: properly
stored and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Met Preoperational Inspection Requirements· 4 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.
Request#5114967.
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 Cleaning Procedures handout, Employee Health and Foodborne Illnesses handout, and Guidance for Written
Procedures for the Clean-up of Vomiting and Diarrheal Events handout provided.
Risk-Based Violations
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
Establishment: Person in charge did not respond correctly to questions that relate to
preventing transmission of food borne 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
Establishment does not have written procedures for employees responding to an event that
involves vomiting or diarrhea. Information was provided.
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
Establishment: No probe thermometer available. No temperature violation observed during
inspection.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back storage: Holes in the wall near the back exit door.
Bravo Supermarket in Riverview: Stop-Sale & Stop-Use Orders (9)
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.
Bravo Supermarket in Riverview: Frequently Asked Questions
- When was Bravo Supermarket in Riverview last inspected?
- Bravo Supermarket in Riverview was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 18, 2025. Inspection type: Focused Inspection.
- How many inspections has Bravo Supermarket in Riverview had?
- Bravo Supermarket in Riverview has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Bravo Supermarket in Riverview find?
- Bravo Supermarket in Riverview was most recently inspected by FDACS on September 18, 2025 (Focused Inspection).
- Has Bravo Supermarket in Riverview had any stop-sale or stop-use orders?
- Yes, Bravo Supermarket in Riverview has 9 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 Bravo Supermarket in Riverview?
- The most frequently cited FDACS violations at Bravo Supermarket in Riverview 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; 2-501.11: 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; 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.
- Does Bravo Supermarket in Riverview have any repeat violations?
- Yes, Bravo Supermarket in Riverview 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; 2-501.11: 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; 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.
Nearby Establishments to Bravo Supermarket
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 Bravo Supermarket. How we collect and verify this data.