Vw Bravo Supermarket in Sunset Strip Sunrise
8251, Sunset Strip Sunrise, FL 33322
VW Bravo Supermarket operates a vended water facility in Sunrise and has been issued 12 stop-sale and stop-use orders across 6 inspections since August 2023, reflecting serious and recurring temperature control failures. Between August 6 and August 22, 2025, the facility received nine separate stop-sale orders for adulterated food items due to improper cooling and hot-holding temperatures, with all products voluntarily destroyed by management under inspector supervision. A stop-use order issued August 6, 2025 remains in effect for the retail rotisserie hot unit pending corrective action and written release from FDACS.
The facility's violations have centered on time and temperature control failures documented across multiple inspections. On August 6, 2025, inspectors found raw chicken and beef stored with ready-to-eat sausages and hot dogs in the same cooler bin; multiple pork shoulders measured between 102–111°F after more than six hours of cooling when proper cooling requires reaching 70°F within two hours; and deli hot-table items measured critically out of temperature—scrambled eggs at 104–127°F, fried pork rinds at 120°F, cod in sauce at 120–125°F, beef empanadas at 94°F, and guava and cheese pastries at 96°F, all requiring a minimum of 135°F. Single-use glove violations were cited in both August 2025 inspections, with employees failing to change gloves between tasks, after touching their faces, and when entering and exiting different food preparation areas. The August 22, 2025 inspection documented continued glove use violations, improper hand washing before food handling, and a repeat hot-holding violation measuring boiled plantain at 45°F. The facility's most recent inspection on October 3, 2025 resulted in no violations and lab results were provided.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: October 3, 2025
Vw Bravo Supermarket 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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 6 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.
Guidance for written procedures for the clean-up of vomiting and diarrheal events provided.
The original Stop-Use Order placed on 08/06/2025 for the retail rotisserie hot unit remains in effect. 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 product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
COOL assessment FL25N0720
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Deli, Seafood, Food employees did not change their single-use gloves between leaving and
returning to continue handling food items in the processing areas and between changing tasks,. COS,
employees washed hands and changed gloves, and proper glove use was discussed with management
Y
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Backroom- Multiple pork shoulders cooked overnight and placed in the dairy walk-in cooler
to cool down measured between 45-50*F after more than 6 hours of cooling. COS- Stop sale and release
order was issued for these pork shoulders that were voluntarily discarded by management. See orders
Y
o
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) PPRepeat
Deli- Hot table- Boiled plantain measured 45*F when checked with accurate probe
thermometer. COS- Stop sale order and release. Food item was voluntarily discarded during inspection.
See orders
Y
x
Print Date: 8/22/2025
Page 1 of 3
24
Pf
Y
o
Repeat
COS
Citation Description: 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
Observation: The food establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea. A copy of the document,
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, was provided
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
Deli, Kitchen, Meat, Seafood room- Food employees did not wash hands between entering
and exiting the various processing areas to handle clean equipment and handle/prepare food, and prior to
donning gloves to engage in open food service. COS, Employees washed hands prior to continuing
working and proper hand washing procedures were discussed with management.
Y
x
Good Retail Practice Violations
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-West nesting in multiple metal pans used for the steam table food stored stacked
on top of warewahing sink.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen, Produce, Meat cold room- Drainboards at all ware wash sinks are not large enough
to accommodate all soiled and cleaned items accumulated during operating hours.
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 500.04; 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.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 23 violations· 11 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.
Employee Health Guidelines and reporting agreement in English and Spanish provided via email.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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.
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 as evidenced by violations noted
on the inspection report: hand washing; cooling temperatures; cold holding; hot holding; sanitization.
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
Backroom- Raw chicken and beef stored with ready-to-eat sausages and hot dogs in bin
inside the dairy walk-in cooler. COS, Ready-to-eat foods were moved to an appropriate location.
Y
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)
Meat cold room- Unpackaged raw cow foot stored in direct contact with unclean shelves
inside the walk-in freezer. COS, see supplements, a stop sale and release order was issued for this item
that was voluntarily discarded by management.
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Deli, Kitchen, Meat, Seafood, Meat Cold room- Food employees did not change their
single-use gloves between leaving and returning to continue handling food items in the processing areas,
between changing tasks, and after touching their face and then handling clean utensils to serve food to
customers. COS, employees washed hands and changed gloves, and proper glove use was discussed with
management.
Y
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Backroom- Packages of raw chicken stored directly on top of packages of raw beef and pork
inside a bin in the dairy walk-in cooler. COS, All raw items were separated by species.
Y
x
Print Date: 8/7/2025
Page 2 of 6
x
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- Black mold-like grime encrusted on the ice making portion and inside housing of
the ice machine. COS, ice machine was washed, rinsed, and sanitized during the inspection.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Backroom- Multiple pork shoulders cooked overnight and placed in the dairy walk-in cooler to
cool down measured between 102-111*F after more than 6 hours of cooling. COS, See supplements, a
stop sale and release order was issued for these pork shoulders that were voluntarily discarded by
management. Deli- Multiple large containers of boiled pork rinds cooked and stored yesterday inside the
reach-in cooler to cool down measured between 42-55*F after more than 6 hours of cooling. COS, see
supplements, a stop sale and release order was issued for these products that were voluntarily discarded
by management.
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
Deli- Multiple food items measured out of temperature at the hot table and the baked goods
hot box: scrambled eggs 104-127*F; fried pork rinds 120*F; cod in sauce 120-125*F; beef empanadas
94*F; cachitos (ham and cheese filled bread) 120-122*F; tequenos (cheese filled dough sticks) 122*F;
guava and cheese pastries 96*F. COS, See supplements, a stop sale and release order was issued for
these food items that were voluntarily discarded by management. Retail- Multiple packaged rotisserie
chickens placed at the retail self-serve hot unit measured between 122-127*F. COS, See supplements, a
stop sale and release order was issued for these items that were voluntarily discarded.
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 correctly respond to questions that relate to foodborne illnesses,
symptoms, and reporting responsibilities. Copy of the employee health guidelines and employee reporting
agreement provided in English and Spanish via email.
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
Seafood- Multiple food items measured out of temperature at the seafood ice display unit:
snapper steaks 47-49*F; tilapia 42-55*F. COS, fish was placed under proper refrigeration and tilapia was
voluntarily discarded due to another violation (thawing). Backroom- Rolling rack with 100 packages of
salted cod stored in the hallway by the dairy cooler door measured 55-58*F. COS, see supplements, a stop
sale and release order was issued for these products that were voluntarily discarded by management.
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 food establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea. A copy of the document,
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, was provided in
English and Spanish via email.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Backroom- Bottle of degreaser stored on top of wholesome packaged food items (cans,
pasta) on a shelf across from the dairy walk-in cooler. COS, degreaser was stored in an appropriate
location.
Y
x
Print Date: 8/7/2025
Page 3 of 6
Y
x
x
26
P
Citation Description: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P
Observation: Seafood- Sanitizer bucket housing fish scaling utensils had quaternary ammonium sanitizer
at a concentration above 500ppm. COS, Sanitizer was remade to the proper concentration and utensils
were washed, rinsed, and sanitized.
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf
Retail- No warning label present on store-made bottled coconut water placed at retail cold
unit near the store entrance.
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. 2-401.11Repeat
Deli- Employee eating a sandwich near the sandwich preparation unit. Deli, Kitchen,
Produce, Meat Cold room, Seafood- Food employee's personal water bottles placed on various preparation
tables in all the processing areas.
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
Meat cold room- No hand soap or paper towels available at the hand sink located next to the
ware wash sink. COS, both items were provided at the sink.
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- Unclean pots stored inside the hand sink across from the oven. COS, pots were
removed from the hand sink.
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or
prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Seafood- Multiple unopened packages of ROP tilapia found thawing in a bucket of standing
water near the seafood display case and on trays placed on ice in the seafood display case. COS, see
supplements, a stop sale and release order were issued for these products that were voluntarily discarded
by management.
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food.
3-601.12
Retail- Multiple dead blue crabs mixed with live crabs in self-service container in retail. COS,
see supplements, a stop sale and release order was issued for the crabs that were voluntarily discarded.
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- Condensate liquid leaking on boxes of packaged breads in the dairy walk-in
cooler. COS, boxes of breads were moved to an appropriate location in cooler.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Seafood- Ice scoop handle stored in direct contact with the ice inside the ice machine. COS,
scoop was placed in another location.
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- Multiple metal pans used for the steam table food were stored stacked on top of
each other on the shelf above the ware wash sink, and not placed in a position that allows self-draining and
air drying to be accomplished.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen, Produce, Meat cold room- Drainboards at all ware wash sinks are not large enough
to accommodate all soiled and cleaned items accumulated during operating hours.
5-103.12
Water under pressure not provided to all fixtures, equipment, and nonfood
equipment that are required to use water. 5-103.12 Pf
Seafood- Hot water valve turned off at hand sink located between the seafood and meat
display cases. COS, hot water was turned on and verified during the inspection.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Cold room- Condensate liquid leaking from overhead condensing unit near the meat
grinder and processing tables. The food establishment has 14 calendar days to make necessary changes
so that the condensing unit in the meat cold room is no longer leaking and posing as a potential source of
contamination in this area. Failure to comply may result in administrative action, including but not limited to
placing all food related equipment beneath/near this condensing unit on a stop use order until compliance is
achieved. Backroom- Condensate liquid leaking from drain pipe of condensing unit inside the dairy walk-in
cooler. Produce- Water leaks from the wash compartment basin at the ware wash sink.
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 500.04; 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 500.04; 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.* 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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* 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.* 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.* Food Temperature Control: Approved thawing methods used.
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.* Food Identification: Food properly labeled; original container.
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.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 8/7/2025
Page 5 of 7
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 AND/OR product was removed from service or sale.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Visit made for Training Purposes Only.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 18 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 # 5098724 The issues described were address with the person in charge.
Guidance Document for written procedures for Vomit and/or Diarrhea Events Provided.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Meat - multiple foods stored uncovered inside walk in freezer.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Seafood - food debris on band saw not being used through out blade area. Cos - band saw
was cleaned and sanitized during inspection.
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
Retail - multiple packages of in house cooked rotisserie chicken's with internal temperatures
between 120 f - 128 f when probed located inside hot deli display case. Cos - rotisserie chicken's were
re-heated to 165 f during inspection.
x
Print Date: 8/1/2023
Page 1 of 4
24
Pf
Citation Description: 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
Observation: Establishment does not have written procedures for vomiting or diarrheal events.
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
Food employee does not respond correctly to questions relating to food Bourne illnesses or
symptoms associated with diseases transmissible through food.
o
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Deli - concentration of sanitizer solution inside bucket over 400 ppm when tested. Cos sanitizer solution was re-mixed and tested during inspection to proper concentration.
x
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
Deli - plastic bottle of chemical cleaning agent stored next to and commingled with food
packages under prep counter. Cos - cleaning agent moved to proper storage during inspection.
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
Produce - ready cart in front of hand sink next to 3 bay sink. Cos - ready cart moved during
inspection.
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 - multiple in house packaged cheeses missing ingredients and source labeling located
inside deli reach in display cooler. Cos - packages of cheeses removed from retail area.
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
Deli - container of sugar next to coffee machine not labeled with common name of food.
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 - multiple flies in front of seafood area.
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
Meat - plastic container with raw meats stored directly on the floor under prep table.
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 - multiple in use cloths not held in sanitizer solution located on prep counters.
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)
Deli - multiple clean equipment not inverted to self - drain causing wet nesting located above
3 bay sink.
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
Produce - multiple white cutting boards scored and scratched located on prep tables.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Meat - missing drain boards for 3 bay sink.
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or
rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards
not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of
equipment and utensils and ensure the equipment performs its intended function, and at least every 24
hours when used. 4-501.14
Deli - soil build up through out 3 bay sink compartments.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat - cracked floors inside walk in cooler , hole on wall under 3 bay sink.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat - soil build up throughout walk in freezer floor. Produce - dust build up throughout fan
guards.
Vw Bravo Supermarket in Sunset Strip Sunrise: Stop-Sale & Stop-Use Orders (13)
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.
Vw Bravo Supermarket in Sunset Strip Sunrise: Frequently Asked Questions
- When was Vw Bravo Supermarket in Sunset Strip Sunrise last inspected?
- Vw Bravo Supermarket in Sunset Strip Sunrise was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 3, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Bravo Supermarket in Sunset Strip Sunrise had?
- Vw Bravo Supermarket 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 Vw Bravo Supermarket in Sunset Strip Sunrise find?
- Vw Bravo Supermarket in Sunset Strip Sunrise was most recently inspected by FDACS on October 3, 2025 (Focused Inspection).
- Has Vw Bravo Supermarket in Sunset Strip Sunrise had any stop-sale or stop-use orders?
- Yes, Vw Bravo Supermarket in Sunset Strip Sunrise has 13 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 Vw Bravo Supermarket in Sunset Strip Sunrise?
- The most frequently cited FDACS violations at Vw Bravo Supermarket in Sunset Strip Sunrise are: 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); 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13; 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.
- Does Vw Bravo Supermarket in Sunset Strip Sunrise have any repeat violations?
- Yes, Vw Bravo Supermarket in Sunset Strip Sunrise has had the following violations cited on multiple FDACS inspections: 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); 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13; 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.
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 Vw Bravo Supermarket. How we collect and verify this data.