Bravo Supermarket in Tampa
2540 E Bearss Ave, Tampa, FL 33613
Bravo Supermarket in Tampa has 11 inspections on record since January 2022, with 52 total violations documented. The facility issued 11 stop-sale and stop-use orders between September and October 2024. On September 17, 2024, nine stop-sale orders required the voluntary destruction of time/temperature control products that failed proper cold holding and cooling requirements, all witnessed by the inspector. Two additional stop-use orders issued on the same date and October 18, 2024 addressed unsanitary equipment in the Tyler Fruit and Vegetable open air cooler and the Tyler Cheese and Yogurt dairy section, which were measuring 59°F instead of the required 41°F or below. Both pieces of equipment were subsequently repaired and released after verification.
The facility's most significant violations centered on cross-contamination and temperature control. A September 17, 2024 inspection documented raw bacon stored over cheese, raw pork over ready-to-eat ham, raw shell eggs over milk, raw sea bass over cooked shrimp, and raw sausage over bologna and ready-to-eat cooked sausage in multiple areas. The same inspection found deli staff washing and rinsing dishes without sanitizing them before reuse, cutting boards and knives not sanitized every four hours, and a pork roast failing to cool properly from 135°F to 70°F within the required two-hour window. An October 18, 2024 inspection documented deli items—croquettes, fish fillets, meat empanadas, and chicharrones—held in a steam table between 95°F and 117°F, well below the required 135°F minimum. The facility also lacked written procedures for responding to vomiting and diarrheal events and failed to ensure employees were informed of their responsibility to report foodborne illness symptoms. Most recent inspections on December 9, 2025 and December 22, 2025 documented zero violations, with one corrected-on-site finding of raw shell eggs stored over vegetables in the walk-in cooler on December 9.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: December 22, 2025
Bravo Supermarket in Tampa: FDACS Inspection History (11)
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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 violation· Focused Inspection
Comments: The issues described in Foodborne Illness request# 5145241 were addressed with the person in charge during this inspection.
Risk-Based Violations
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
Back area: Raw shell eggs packages stored over vegetables packages in the walk-in cooler.
COS: Raw foods were relocated to proper storage.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5138908 were addressed with the person in charge during this inspection.
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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from
the food establishment. Ice analysis obtained and attached to visit.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements - Check Back Needed· 10 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.
Check-Back release issued for Stop Use Orders. TYLER FRUIT AND VEGETABLE OPEN AIR COOLER AND TYLER CHEESE
AND YOGURT 16 FOOT SECTION OF DAIRY RETAIL OPEN AIR COOLER CORRECTED TO HOLD FOODS AT 41 F OR
LESS. EQUIPMENT CHECKED AND RELEASED.
Failure to provide required documentation (microbiological satisfactory ice testing results) within 30 days will result in a stop-use
order issued for Ice maker. Please email the Inspector at [email protected] or call 850-728-9846 to report compliance
when results are available.
Establishment provided additional 30 days to obtain and submit satisfactory ice testing results due to closures and disruptions
caused by Hurricane Milton.
Risk-Based Violations
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
Deli walk-in cooler: Raw chicken stored over plantains, Raw pork ribs stored over cut
vegetables, Raw sausage stored over ready to eat foods. Retail area: Raw sausage stored over ready to
eat cooked sausage. COS: All instances of raw foods stored over ready to eat foods corrected by moving
products as needed to prevent cross contamination.
Y
x
Print Date: 10/18/2024
Page 1 of 3
14
P
Citation Description: Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 P
Observation: Deli kitchen area: Observed employee cleaning dishes without sanitizing them. Three
compartment sink set up with sanitizer solution in sanitizing sink basin. Dishes cleaned, sanitized and air
dried.
Y
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: Internal temperatures of various meat and cheese filled croquettes, fish fillets, meat
empanadas, and chicharrones held in steam table measures between 95 F and 117 F. COS: All out of
temperature foods placed in hot holding less than 2 hours prior reheated to measure 165 F for 15 seconds
or voluntarily discarded as instructed by person in charge. Deli retail: Whole chicken and cooked beef
cubes held in self service hot case measures 121 F - 130 F. COS: Chicken and beef placed in hot holding
less than one hour prior reheated to measure 165 for 15 seconds. Hot holding unit temperature adjusted
to hold foods at 135 or above.
Y
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Employees not informed in a verifiable manner of their responsibility to report to the person
in charge information about their health as it relates to foodborne illnesses. Employee reporting
agreement document provided to person in charge.
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 to follow when responding
to vomiting and diarrheal events. Required components for written procedures reviewed with person in
charge.
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
Deli Kitchen area: Employee's coffee cup and water bottle held on prep table. COS:
Employee drinks removed from processing area.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Meat dept and Deli dept: Signage notifying employees to wash their hands at handwashing
sinks not posted.
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.Repeat
Establishment does not have a certified food protection manager.
Good Retail Practice Violations
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
Receiving area: Open gap at bottom of roll-up receiving doors does not provide a protective
seal to prevent pest intrusion.
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)
Deli kitchen area: Wet wiping cloths held on prep table.
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.
6-501.12Repeat
Meat Dept: Cuttings and meat by- products pooling in water on processing floor. Back
storage areas: Grime and mold-like buildup on ceiling in food storage backroom.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Unable to
release cooler. Equipment still measuring 59 F.
The original Stop-Use Order/Stop-Sale Order 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. THE ORIGINAL STOP-USE ORDERS ISSUED ON 09/18/2024 FOR
TYLER FRUIT AND VEGETABLE OPEN AIR COOLER AND TYLER CHEESE AND YOGURT 16 FOOT SECTION OF DAIRY
RETAIL OPEN AIR COOLER REMAINS IN EFFECT. NO TCS (TEMPERATURE CONTROLLED FOR FOOD SAFETY) FOODS
MAY BE HELD IN THESE COOLERS UNTIL COOLERS ARE CORRECTED TO HOLD FOODS AT 41 F AND EQUIPMENT IS
CHECKED AND RELEASED BY THE FLORIDA DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICE.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 41 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.
Visit conducted per request # 5119279.
Norovirus Clean Up and Disinfection guide, Guidance for written procedures for the clean-up of vomiting and diarrheal events
document, Dish washing guide, CFPM Accredited Certification Programs, Employee reporting agreement provided.
Failure to provide required documentation (microbiological satisfactory ice testing results) within 30 days will result in a stop-use
order issued for Ice maker. Please email the Inspector at [email protected] or call 850-728-9846 to report compliance
when results are available.
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. STOP-USE ORDERS ISSUED FOR TYLER FRUIT AND VEGETABLE OPEN AIR COOLER AND TYLER
CHEESE AND YOGURT 16 FOOT SECTION OF DAIRY RETAIL OPEN AIR COOLER. NO TCS (TEMPERATURE
CONTROLLED FOR FOOD SAFETY) FOODS MAY BE HELD IN THESE COOLERS UNTIL COOLERS ARE CORRECTED TO
HOLD FOODS AT 41 F AND EQUIPMENT IS CHECKED AND RELEASED BY THE FLORIDA DEPARTMENT OF
AGRICULTURE AND CONSUMER SERVICE.
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
A pattern of non-compliance is demonstrated with regard to the duties of the person in
charge through cooling, cold and hot holding temperatures, date marking, sanitization, handwashing, and
food allergen awareness.
o
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
Deli walk-in cooler: Raw bacon stored over cheese. Meat dept retail: Raw pork stored over
ready to eat ham. Dairy walk-in cooler: Raw shell eggs stored over milk. Seafood: Raw sea bass stored
over cooked shrimp in display cooler. Retail area: Raw sausage stored over bologna, raw sausage stored
over ready to eat cooked sausage. COS: All instances of raw foods stored over ready to eat foods
corrected by moving products as needed to prevent cross contamination.
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)
Deli walk-in freezer: Case of pork stored uncovered. Backroom Freezer: Raw fish stored on
top of food case uncovered.
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Deli kitchen area: Observed employee washing and rinsing dishes and then handing them to
food handlers for reuse without first sanitizing. Sanitizing sink set up and sanitizer solution testing
demonstrated for employees and person in charge. Dishes cleaned, sanitized and air dried.
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
Deli kitchen area: Cutting boards and knives are not properly cleaned and sanitized every
four hours of continuous use. COS: Cutting boards and knives placed at three compartment sink for proper
cleaning. Four hour cleaning requirements reviewed with person in charge.
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
Deli walk-in cooler: Pork roast cooling form previous day measures 50 F. COS: Roast
voluntarily discarded by person in charge. Cooling methods and requirements reviewed with kitchen
management.
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
Deli retail: Cuban sandwiches prepared prior day and immediately placed in retail cooler
measures 45 F. COS: Sandwiches voluntarily discarded by person in charge.
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: Internal temperatures of hot fried sausage, cooked banana, fried eggs, yucca, ham
croquettes, crispy chicken, meat empanadas, chicharrones, and Yucca sticks held in steam table measures
between 95 F and 115 F. COS: All out of temperature foods placed in hot holding less than 2 hours prior
reheated to measure 165 F for 15 seconds or voluntarily discarded as instructed by person in charge. Deli
retail: Whole chicken held in self service hot case measures 84 F. COS: Chicken placed in hot holding less
than one hour prior reheated to measure 165 for 15 seconds. Hot holding unit temperature adjusted to hold
foods at 135 or above.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Employees not informed in a verifiable manner of their responsibility to report to the person in
charge information about their health as it relates to foodborne illnesses. Employee reporting agreement
document provided to person in charge.
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
Produce dept.: Internal temperatures of Tofu, Fresh Express Salad kits and coleslaw, Bean
sprouts, in house shredded cabbage, and cut melons held in fruit and vegetables open air cooler measures
50 F - 51 F. COS: All out of temperature cut greens, tofu, sprouts and cut melons voluntarily discarded by
person in charge. Stop-sale and release order issued. Dairy retail: Internal temperature of cheese
measures 53 F. COS: All temperature controlled for food safety foods quick chilled in freezer before moving
to proper refrigeration. Seafood Dept: Sea bass fillet held in seafood display cooler measures 51 F. COS:
Sea bass fillet quick chilled before placing in proper refrigeration.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Deli dept: All processed meat deli chubs opened at least 24 hours prior to inspection not
marked with date food was opened or 7 day discard date. COS: All opened deli processed meats properly
date marked during inspection. Seafood: Date marking not provided for Cooked shrimp opened at least 24
hours prior held in display cooler. COS: Cooked shrimp provide with proper date marking.
x
Print Date: 9/18/2024
Page 3 of 8
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 employees to follow when responding to
vomiting and diarrheal events. Required components for written procedures reviewed with person in
charge.
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 service area: Cleaning chemicals stored with single use containers under prep counter.
COS: Cleaning chemicals moved to proper chemical storage.
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 dept: Employee open drink held on shelf above in-use cutting table. COS: Employee
drink removed from processing area.
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Deli Kitchen area: Observed employee wash hands at dump/ prep sink. COS: Employee
washed hands at handwashing sink when asked to do so.
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
Produce processing area: Water not supplied to handwashing sink. COS: Handwashing Sink
corrected to supply Hot and cold water under pressure.
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 dept: Paper towels not supplied at handwashing sink. COS: Paper towels supplied at
handwashing sink.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Meat dept, Employee restroom, Deli dept: Signage notifying employees to wash their hands
at handwashing sinks not posted. Handwashing signage provided to person in charge.
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
Deli service area: Garbage bags piled in front of handwashing sink. COS: Handwashing sink
made accessible by removal of garbage bags.
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.
Establishment does not have a certified food protection manager.
Good Retail Practice Violations
211
Packaged ice and vended ice not properly labeled according to regulation.
5K-4.023(9)(d) F.A.C.
Store packaged ice not labeled with store name and address.
o
213
Microbial analysis of finished product by an approved laboratory not obtained within
the required time period. 5K-4.023(8)(a) F.A.C.
Ice Test results not available for ice bagged onsite. Establishment provided 30 days to obtain
and submit satisfactory ice analysis results.
o
A Supplemental Report was also issued during the visit which includes important information for management.
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
Meat dept: Meats are cut, packaged and immediately placed directly in retail cooler without
first cooling back to 41 F. Deli: Sandwiches are prepared and immediately placed in retail cooler without
first cooling to 41 F. Cooling methods and requirements reviewed with persons in charge.
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Meat dept.: Packages of chicken thawing in three compartment sink in 50 F room.
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
Probe thermometer not available on site. COS: Probe thermometers obtained during
inspection.
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed to
be easily readable. 4-204.112(A), (B) and (D)
Retail area: Air Temperature measuring device not provided in cake cooler, sausage cooler,
fish and pork cooler, Retail dessert cooler, and Deli meats retail coolers. COS: Air measuring thermometers
obtained and provided in all coolers.
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)
Deli retail: Potato salad, tuna salad, Deli sandwiches, rice milk, and Pico De Gallo prepared
and packaged on site not labeled with ingredients. COS: Aforementioned foods removed from retail sale
until properly labeled. Produce dept. retail: Store prepared and packaged Sofrito not labeled with
ingredients. COS: Sofrito removed from retail sale until properly labeled.
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 kitchen area: Containers and bins of seasonings not labeled with common name of food.
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
Receiving area: Open gap at bottom of roll-up receiving door and hole in back exit door does
not provide a protective seal to prevent pest intrusion.
6-404.11
Product held for credit, redemption, or return to the distributor not segregated and
held in designated area that is separated from food, equipment, utensils, linens, and single-service and
single-use articles. 6-404.11 Pf
Deli walk-in cooler: Product held for credit, redemption, or return to the distributor stored on
various shelves not segregated and held in designated area that is separated from wholesome foods. COS:
Products held for credit segregated from wholesome foods.
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)
Deli kitchen area: Wet wiping cloths held on prep table.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Meat dept.: Cutting knives stored wedged between processing table and wall.
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)
Deli kitchen area: Utensils without handles used for scooping rice and seasonings from
containers and bins.
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 kitchen area: Clean ladles stored over handwashing sink exposed to splash. COS:
Ladles moved to proper storage area. Knives and utensils stored as clean in unclean container on prep
table. COS: Utensils and container placed at three compartment sink for cleaning.
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
Produce retail: Fruit and vegetables open air cooler is not able to hold foods at 41 F or less.
Stop-use order issued for produce cooler. Dairy retail: Cheese and yogurt 16 foot sections of open air dairy
cooler unable to hold foods at 41 F or less. Stop-Use order issued for cheese and yogurt 16 foot section of
cooler.
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
Test kit to measure the concentration of sanitizer solution not available in establishment.
COS: Sanitizer test strips obtained during inspection.
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 warewashing area: Soiled towel wrapped around water faucet. COS: Towel removed
from water faucet.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Restroom: Door is not self-closing.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Restroom: Covered receptacle not provided in unisex restroom at back of store.
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 area: Trash dumpster uncovered.
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 Dept: Cuttings and meat by- products pooling in water on processing floor. Mold-like
buildup on air curtains. Backroom storage areas: Old food, grime and debris under food pallets and
shelving. Grime buildup on Walk-in cooler and freezer doors and handles. Back storage areas: Grime and
mold-like buildup on walls and ceiling in food storage backroom.
Seafood: Plastic display cooler doors cracked and broken.
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.
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.
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 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 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 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: 9/18/2024
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.
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: 9/18/2024
Page 6 of 7
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3, 4, 5 for destruction. The
Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Martin Nunez
I, _____________________________________________________
the person in charge of Bravo Supermarket hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II
MARTIN NUNEZ, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/18/2024
Page 7 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Request # 5084601
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.
No violations or enforcement actions recorded for this inspection.
Bravo Supermarket in Tampa: 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.
Bravo Supermarket in Tampa: Frequently Asked Questions
- When was Bravo Supermarket in Tampa last inspected?
- Bravo Supermarket in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 22, 2025. Inspection type: Focused Inspection.
- How many inspections has Bravo Supermarket in Tampa had?
- Bravo Supermarket in Tampa has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Bravo Supermarket in Tampa find?
- Bravo Supermarket in Tampa was most recently inspected by FDACS on December 22, 2025 (Focused Inspection).
- Has Bravo Supermarket in Tampa had any stop-sale or stop-use orders?
- Yes, Bravo Supermarket in Tampa 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 Bravo Supermarket in Tampa?
- The most frequently cited FDACS violations at Bravo Supermarket in Tampa are: 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) P; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.
- Does Bravo Supermarket in Tampa have any repeat violations?
- Yes, Bravo Supermarket in Tampa has had the following violations cited on multiple FDACS inspections: 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) P; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.
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.