New York Mart Establishment #: in Sunset Strip Sunrise
Last inspected:
10065, Sunset Strip Sunrise, FL 33322New York Mart in Sunrise has been issued two stop-sale orders on November 4, 2025, for temperature control violations and contamination issues. The first order cited adulterated food under FS 500.04 and 500.10 involving improper cooling of time/temperature control foods; the second cited protection from contamination violations under FS 500 and FAC 5K-4. Both products were voluntarily destroyed by management and witnessed by the inspector. The facility's most recent inspection on November 4, 2025 documented 25 violations, including high-priority findings in the seafood and meat departments: a food employee placing a trash can lid on raw fish about to be processed, soil buildup in meat grinders and cutting boards, bean sprouts and seafood held at 43–45°F when the minimum required temperature is 41°F, employees not washing hands when changing tasks, and improper handling of shellstock tags. All corrected-on-site violations were addressed during the inspection. The facility has 6 total inspections on record since January 2023, including a January 9, 2023 inspection that resulted in 23 violations when operating without a valid food permit—violations included receiving rice noodles at 67–71°F, multiple pieces of uncleaned and unsanitized food contact equipment in meat and seafood areas, cold-held items stored between 43–53°F, and toxic cleaning materials stored above a sink and on a prep table.
Summary generated from Florida FDACS public inspection records.
New York Mart Establishment #: in Sunset Strip Sunrise: FDACS Inspection History (6)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· 25 violations· 2 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.
The issues described in request 5139054,5139911,5141239 were addressed with the person in charge during this inspection.
Employee Health Guidelines, Reporting agreement, Guidance for written procedures for the clean-up of vomiting and diarrheal
events and Manual dishwashing procedures provided
Risk-Based Violations
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 Area: Observed shell stock tags not held in chronological order and tags not
marked with last sold or discarded date.
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Seafood department: Raw seafood stored on ice in seafood display case found stored
uncovered Backroom area- Containers with raw meant and container with raw fish uncovered inside the
walk in coolers. .COS- Seafood was covered with a plastic film during inspection.
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned
and sanitized, linens that have not been laundered, or articles that are not single-service or single-use.
3-304.11 PP
Seafood department- Observed food employee placing trash can lid on top of raw fish that
was about to process. COS- Fish was voluntarily discarded during inspection. COS- Stop sale and release.
Y
x
Print Date: 11/4/2025
Page 2 of 5
14
Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Observation: Seafood Area: Soil build up on inside walls of ice machine. COS: Ice machine was washed,
rinsed and sanitized during inspection.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat department- Soil build up in meat grinder, meat saw and utensils. Seafood
department: soil build up on utensil and cutting boards. COS: All equipment was properly washed, rinsed
and sanitized and witnessed by 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
Retail area- Bean sprouts displayed in produce reach-in cooler found with internal
temperatures of 43 - 45 degrees F when checked with an accurate probe thermometer. Seafood
department- cut onsite founder, snapper, salmon and carp found at 43*F.COS- Bean sprouts were
voluntarily discarded and seafood placed in proper refrigeration during inspection.Stop sale order and
release
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
Person in charge does not ensure that employees are informed in a verifiable manner of
their reporting responsibilities related to foodborne illness and symptoms. Copy of employee 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
Person in charge did not respond correctly to questions about foodborne diseases and their
symptoms. Employee Health policy provided
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
Food establishment does not have written procedures for employees to follow when
responding to an event involving the discharge of vomitus/diarrhea events. Guidance for written
procedures for the clean-up of vomiting and diarrheal events and Norovirus Clean Up and Disinfection
provided.
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
Meat department - Open employee beverages stored on counter next to wrapper, tea kettle
stored on prep table where meat grinder is stored and employee drinking beverage . COS- Beverages and
kettle were removed during inspection.
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
Meat - Seafood department- Observed food employees re-entering and changing tasks and
not washing hands before don gloves. COS- Policy was reviewed during inspection and proper hand
washing was conducted.
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
Seafood-Meat- Produce department- Hot water not available in hand washing sinks. COSHot water was provided during inspection.
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
No hand sink available in backroom were employees wrap produce. COS: Wrap and
processing was moved to the back area where there is a hand washing sink 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
Seafood Area: Steel wool ,scoop and plastic container found stored in hand washing sinks
basin. Meat department- Steel wool found stored in basin. COS: Steel wool were removed from hand sink
during 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.
No certified food protection manager certification onsite.
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 area- bean sprouts, seafood items missing common name labeling. COS- label were
provided for the seafood and bean sprouts were voluntarily discarded due to a cooling violation.
x
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
Seafood -Meat department- Insect control devices stored above hand washing sink, weight
scales ,and single use bags. COS- insect control devices were removed and properly stored during
inspection.
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
Retail area- Seafood display box- Splash guard not tall enough to provide a proper
separation.
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
Meat department-Seafood department-Produce area- Food employees were not wearing
hair restraints while engaged in food processing
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)
Meat Area - Seafood department- Produce area - Wet wiping cloths not stored on sanitation
solution.
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- Meat walk-in cooler door in disrepair. Seafood walk-in cooler door in
disrepair. Grocery walk-in Freezer door in disrepair. Seafood walk-in freezer door in disrepair. Meat
walk-in freezer door in disrepair. Vegetable walk-in cooler door in disrepair
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
Seafood department- Heavy scored cutting boards. COS- Cutting board were removed form
service 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
Meat department, Seafood department - Chlorine test strips available for chlorine sanitizer
was not available. COS- Sanitizer test kit was provided by inspector and then by the establishment during
inspection
48
Water at a suitable temperature for cleaning not provided to a warewashing sink or
mop sink. 5K-4.004(3)(a)
Hot water not available at beginning of inspection. COS- Hot water was provided during
inspection.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood department- 3-compartment sink missing plumbing system. COS- All l processing
was stop and plumbing was installed during inspection and checked by inspector. Met department3-compartment sink linking onto floor.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom area-Chipped and missing floor tiles.
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 cooling time and
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.* Protection From Contamination: Food separated and protected.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Focused Inspection· 2 violations· Focused Inspection
Comments: The issues described in request# 5114544 were addressed with the person in charge during this inspection.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
No Manager or person in charge available during inspection.
o
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 area- Several frozen meats (pig ,beef and poultry products) are missing the common
name in English . COS- Food items were properly labeled during inspection.
x
— Focused Inspection· Focused Inspection
Comments: Visit in response to request 5107621
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5102264
The issues described in request # 5102264 were addressed with the person in charge during this inspection.
Sent email to Business Center to correct name of food entity From: Sunrise Management Inc. To: New York Mart
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 2 violations· Focused Inspection
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 issues described in request #5098610 were addressed with the person in charge during this inspection.
Good Retail Practice Violations
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
Retail area- Several flies flying in the retail area
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
Retail area- Entrance automatic doors keep open too long after detect people or carts
passing thru. Backroom area- delivery door keep open as well as door that access to retail area. Cosbackdoor was closed during inspection
— Operating Without a Valid Food Permit· 23 violations· Operating Without Permit
Comments: Trainee present during inspection. All violations verified by primary inspector.
Request#5088110.
Request#5090021. Issues discussed with management.
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.
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 food establishment is operating without a valid food permit. An application for a food permit has been submitted. 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.
Copy of Employee health guide, Employee reporting agreement, Cleanup of vomit and diarrheal events, Dish washing procedures,
and Allergy awareness documents provided.
Food establishment management has voluntarily decided to discontinue wrapping of vegetables and fruits in backroom area. If food
establishment wishes to continue wrapping vegetables and fruits in backroom area, food establishment must install a hand sink with
hot and cold water and proper plumbing inside the backroom area. Failure to comply may result in a stop-use being issued for all
open food processing in backroom area.
Risk-Based Violations
3-202.11(A)
Refrigerated time/temperature control for safety food not received at a temperature of 41°F or
below. 3-202.11(A) PP
Retail - multiple packages of folded plain rice noodle and folded rice noodle with dried shrimp received
and accepted by food establishment was probed with a calibrated thermometer and found at 67-71*F. COS, folded
rice noodles were voluntarily discarded by management during inspection.
x
Print Date: 1/9/2023
Page 1 of 6
12
Pf
Citation Description: 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 Pf
Observation: Seafood Area: Observed shell stock tags not held in chronological order and tags not marked with last
sold or discarded date.
o
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers or
wrappings. 3-302.11(A)(4)
Seafood Area: Multiple types of raw fish stored on ice in seafood display case found stored uncovered.
COS, fish was covered with a plastic film during inspection.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for safety food
not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not
met. 4-602.11(C) PP
Meat Area: Meat grinder, meat shaver, meat saw, utensils, cutting boards and knives not properly
cleaned and sanitized. Seafood Area: Prep tables, utensils, cutting boards and knives not properly cleaned and
sanitized. COS: All machines, prep tables, utensils, cutting boards and knives were properly washed, rinsed, and
sanitized during inspection.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Seafood Area: Interior portion of ice machine in seafood found with accumulation of brown residue.
Backroom Receiving Area: Interior portion of ice machine in backroom found with accumulation of white/yellow
residue. COS: Ice machine was cleaned during inspection.
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
Retail Area: Bean sprout displayed produce reach-in cooler found with internal temperatures between
43 - 44 degrees F when checked with an accurate probe thermometer. Retail Area: Food items stored inside reach-in
cooler including soft tofu, eggs dofu and extra firm tofu found with temperatures between 47 - 53 degrees F. COS: All
items were placed under proper refrigeration during inspection.
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
No consumer advisory disclosure and reminder posted for oysters, mussels and clams.
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
Written procedures for vomit and diarrhea clean up not available during inspection.
o
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
Seafood Area: Bottle of lavender cleaner stored above three compartment sink. Bottle of hand
sanitizer stored on prep table next to wrapper. COS: All items were moved to appropriate location during inspection.
x
Print Date: 1/9/2023
Page 2 of 6
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
Seafood Service Area: Open employee beverages stored on counter next to wrapper and above three
compartment sink.
o
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 Area: No hand sink available in backroom were employees wrap produce. COS:
Management stopped food processing in backroom.
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
Seafood Area: Steel wool found stored in basin. COS: Steel wool was removed from hand sink during
inspection.
x
Good Retail Practice Violations
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, Meat area - food employees found not wearing hair restraint while working with open foods
in food processing area.
o
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
Backroom - food employee observed wearing a bracelet while working with open foods.
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)
Meat Area - wet wiping cloths stored on top of preparation table located next to hand sink found not
held in sanitizer in between uses.
o
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 - plastic case where live frogs are held found with a visible crack on the top right corner.
Backroom Receiving Area: Meat walk-in cooler door in disrepair. Seafood walk-in cooler door in disrepair. Grocery
walk-in Freezer door in disrepair. Seafood walk-in freezer door in disrepair. Meat walk-in freezer door in disrepair.
Vegetable walk-in cooler door in disrepair.
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
Meat area, Seafood area - no chlorine test strips available for chlorine sanitizer used in food
establishment.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Backroom Receiving Area: Excessive rust buildup observed on shelving in meat walk-in cooler.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat area - drain pipe under hand sink found with a small leak when water is turned on. Drain pipe
under right hand compartment of three compartment sink found with a small leak when water is turned on.
o
5-501.11
Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115
Outside - empty boxes and other refuse observed on floor around dumpster in enclosure located
behind building.
o
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not
have drain plugs in place. 5-501.114
Outside - no drain plugs available at dumpster located behind building.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered
when not in continuous use or after they are filled. 5-501.113
Outside - lids to dumpster kept uncovered while not in use.
o
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 Receiving Area: Observed excessive water on floor in the meat cooler, seafood cooler, and
vegetable cooler.
o
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.
Food establishment found to be operating without a food permit. An application for a food permit has
been submitted.
o
Print Date: 1/9/2023
Page 3 of 6
New York Mart Establishment #: in Sunset Strip Sunrise: Stop-Sale & Stop-Use Orders (2)
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 SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected. |
New York Mart Establishment #: in Sunset Strip Sunrise: Frequently Asked Questions
- When was New York Mart Establishment #: in Sunset Strip Sunrise last inspected?
- New York Mart Establishment #: 412068 in Sunset Strip Sunrise was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has New York Mart Establishment #: in Sunset Strip Sunrise had?
- New York Mart Establishment #: 412068 in Sunset Strip Sunrise has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of New York Mart Establishment #: in Sunset Strip Sunrise find?
- New York Mart Establishment #: 412068 in Sunset Strip Sunrise was most recently inspected by FDACS on November 4, 2025 (Met Sanitation Inspection Requirements).
- Has New York Mart Establishment #: in Sunset Strip Sunrise had any stop-sale or stop-use orders?
- Yes, New York Mart Establishment #: 412068 in Sunset Strip Sunrise has 2 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 New York Mart Establishment #: in Sunset Strip Sunrise?
- The most frequently cited FDACS violations at New York Mart Establishment #: 412068 in Sunset Strip Sunrise are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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; 5-203.11: 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 Pf.
- Does New York Mart Establishment #: in Sunset Strip Sunrise have any repeat violations?
- Yes, New York Mart Establishment #: 412068 in Sunset Strip Sunrise has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).
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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 New York Mart Establishment #: 412068. How we collect and verify this data.