Chef Rasta Rayon Authentic Island Food Cuisine in Tampa
7611 Causeway Blvd, Tampa, FL 33619
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures, and $160.00 in fines across 1 disciplinary action (plus 12 FDACS inspections).
Last inspected FDACS: February 2, 2026
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa: Comparison to Hillsborough County Averages
This Facility
0
violations / inspection
0 violations per inspection
Hillsborough County Avg
5.76
violations / inspection
5.76 county average
This Facility
0
emergency closures
0 closures
Hillsborough County Avg
0.25
closures / facility
0.25 county average
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa: Fines & Disciplinary Actions (1)
Total fines on record: $160.00
| Action Date | Case Number | Fine | Violation Date | Enforcement Office |
|---|---|---|---|---|
| 3--2022045649 | $160.00 | Jun 24, 2022 | Miami (Doral) |
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa: FDACS Inspection History (12)
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
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 6 inspections
— Focused Inspection - Check-back Needed· 3 stop-sale orders· Re-Inspection Required
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order. THE AISLE 6, AISLE 8, RECEIVING AREA HAS BEEN
CLEANED, SANITIZE, AND RELEASED.
ORIGINAL RE-INSPECTION REQUIRED ISSUED ON 09/02/25 REMAINS IN EFFECT.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
— Re-Inspection Required· 16 violations· 5 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.
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 ORDER ISSUED FOR AISLE 6,AND AISLE 8 UNTIL THE AREA HAS BEEN CLEAN, AND
SANITIZE, AND RECEIVING NEW FOOD PRODUCTS, AND REQUEST INSPECTOR VISIT FOR STOP -USE RELEASE.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business
Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately
cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In
addition, food establishment must develop and implement a pest management control program.
Risk-Based Violations
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
Retail area: Ground beef packages stored over beef chuck packages in the meat open
display cooler. COS: Ground beef packages were relocated to proper storage.
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
Food service: Internal temperature of French fries, stuffed yucca, stuffed potatoes, and
chicken in the steam table, measured 120 F. COS: All mentioned food were reheated after determined
that they were out of temperature less than 2 hours.
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
Food service: Internal temperature of chili sauce small packages made onsite in the salad
cooler, measured 50 F. COS: Food items were quick chilled to 41 F or below after determined that they
were out of temperature less than 4 hours. Retail area: Internal temperature of cut cantaloupe package in
open display cooler, measured 44 F. COS: Stop-sale release. Food was voluntarily discarded.
x
Print Date: 9/2/2025
Page 1 of 4
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked 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 of preparation
not counted as day 1. 3-501.17(A) Pf
Observation: Kitchen: No date marking in chili sauce small containers made onsite. COS: They were
made 6 days ago and were correctly marked.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment does not have written procedures for employees responding to an event that
involves vomiting or diarrhea.
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
Kitchen: Chlorine sanitizer in the wipe cloth bucket had a concentration of above 100 ppm.
Wipes cloth used for clean prep table. COS: The sanitizer concentrations were corrected during the
inspection.
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
Kitchen: Spray bottles of degreaser and cleaners stored over reach-in cooler. Produce area:
Spray bottles of bleach and cleaners stored over prep table. Meat department: Spray bottles of degreaser
stored in the wash rinse sink. COS: Chemicals were relocated to proper storage.
x
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail area: Cereal plastic bags not labeled for individual sale. Packages missing
ingredients, net weight, common name, and address. COS: Packages of foods were removed from retail
area to be sold behind the counter.
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)
Meat department: Fish "Tilapia" labeled to "remove from the vacuum packaging before
thawing" not removed from packaging before thawing in fish display cooler. COS: Stop-sale release. Fish
packages were voluntarily discarded.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Retail area: Rodent droppings on food shelves (Aisle 6: Right side and left side from
Nesquik packages to condiments shelves, and Aisle 8: Right side and left side shelves). Stop-Use order
issued for aisle 6, aisle 8, and receiving new food products.
o
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
Produce area: : Flying insects observed in the all produce area.
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
Deli area: Damage in the hot water faucet in the hand washing 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
Kitchen: Old food build-up inside of spray nozzle at three compartment sink.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Kitchen: No chlorine sanitizer test kits available to measure the concentration of chlorine
sanitizer. COS: Sanitizer test kits were obtained.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Produce area: No air gap beneath the 3 compartment sink.
5-501.15
Receptacles or waste handling units for refuse, recyclables, and returnables used
with materials containing food residue and used outside not designed and constructed to have tight-fitting
lids, doors, or covers; or not installed so that accumulation of debris, and insect and rodent attraction and
harborage are minimized and effective cleaning is facilitated around and under the unit. 5-501.15
Outside: Garbage and debris accumulated around the garbage container.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Meat department: Employee bottle of water stored in the processing table.
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; 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 USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 9/2/2025
Page 2 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 9/2/2025
Page 3 of 4
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 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
Diago Garrido
I, _____________________________________________________
the person in charge of IDEAL 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)
LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST
DIAGO GARRIDO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/2/2025
Page 4 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection - Check-back Needed· 6 stop-sale orders· Re-Inspection Required
Comments: Request# 5137676.
Check-Back release issued for Stop Use and/or Stop Sale Order. THE AISLE (4,5,6,8, AND ALL PROCESSING FOOD
SERVICE "DELI MEAT AREA") WERE CLEANED, SANITIZED AND RELEASED. ESTABLISHMENT WILL BE USE THE
SALAD COOLER FOR THE STORAGE OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS FOR THE SALAD
FOODS IN THE SALAD COOLER. SALAD COOLER WAS RELEASED.
ORIGINAL RE-INSPECTION ISSUED ON 08/19/25 REMAINS IN EFFECT.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
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: Adequate documentation was provided.
— Re-Inspection Required· 33 violations· 12 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
The affected storage areas must be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no
other merchandise may be added to the storage area or a Broken Stop-use will be issued.
If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the
establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all
processing equipment (if applicable) will be issued and a Stop-Sale Order of all exposed food items (if applicable) will be issued
until the infestation is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment.
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
Kitchen: Raw shell eggs stored over cooked black beans container. COS: Eggs were
relocate to proper storage.
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
Retail area: Ground beef packages stored over beef chuck packages in the meat open
display cooler. COS: Ground beef packages were relocated to proper storage.
x
Retail area: Raw pork unpackaged offered for consumer self-service storage in the meat
department next to the meat display cooler. COS: Stop-sale release. Food items were voluntarily
discarded.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen: Brown and black build-up table mounted can opener. Food service: Old protein
build-up on deli slicer. Fruit residues build-up on the sugar cane machine. Meat department: Old protein
build-up on the meat slicer and meat grinder. COS: Equipment were cleaned and sanitized.
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
Food service: Internal temperature of chicken tenders, yucca, French fries, plantain, stuffed
potato, stuffed yucca, and empanadas (beef, chicken, and cheese) in the steamer table, measured
between 90 F-110 F. COS: Empanadas were voluntarily discarded. All of the rest food items were
reheated after determined that they were out of temperature less than 2 hours.
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
Food service: Internal temperature of pasta salad, ceviche, lettuce and tomatoes, potatoes
salad, and gizzard salad in the salad cooler, measured 60 F. Retail area: Internal temperature of cut
watermelon, cantaloupe, and honey dew in the open display cooler, measured 45 F. COS: All mentioned
food were quick chilled to 41 F or below after determined that they were out of temperature less than 4
hours.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked 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 of preparation
not counted as day 1. 3-501.17(A) PfPf
Kitchen: No date marking in chili sauce containers made onsite. COS: Chili sauce made 2
weeks ago. Food items were voluntarily discarder. Meat department: No date marking in opened cooked
shrimp displayed in meat cooler. COS: Shrimp were correctly marked.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment does not have written procedures for employees responding to an event that
involves vomiting or diarrhea. Information was provided.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Deli area: A can of WD-40 lubricant stored with deli plastic bags in a box. COS: Plastic
bags were voluntarily discarded because the box had dropping mouse and chemical were relocated to
proper storage.
x
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPf
Produce: A spray plastic container of cleaner is not labeled as to its content.
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
Kitchen: A cup with straw in the prep table. COS: The cup was relocate to proper storage.
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: Hand washing sink blocked with a raw turkey in a pot . COS: Hand washing sink
made accessible.
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
Kitchen: No soap and paper towels available in the hand washing sink. Food service: No
paper towels in the hand washing sink. COS: Soap and paper towels were provided.
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
Kitchen and men restroom: No signage notifying employee to wash hands in the hand
washing sinks.
Good Retail Practice Violations
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)
Kitchen: Raw turkey thawing in 3 compartment sink at ambient temperature. COS: Effective
cooling methods were discussed with the person in charge and meat was moved to the cooler.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Retail area: Rodent droppings on food shelves ( Aisle 4: Pasta shelves. Aisle 5: Rice and
international foods shelves. Aisle 6: Coffee shelves. Aisle 8: Baby food, sodas, drinks, juices, jams
shelves). Deli area: Rodent dropping beneath deli slicer table. Stop-Use order issued for all mentioned
areas.
o
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
Produce area: : Flying insects observed in the all produce 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
Back area: Open gap at bottom juncture of back receiving door does not provide a
protective seal to prevent intrusion from pests.
3-302.15(A)
Raw fruits or vegetables not thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat
form. 3-302.15(A)
Deli area: Unwashed orange stored beneath orange machine and ready to use. COS:
Orange were washed and orange machine was cleaned and sanitized.
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food
soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and
smooth material. 4-101.19
Food service: Cardboard is used as a shelf liner beneath drinks in the cooler.
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 area: Cutting boards heavily scored. COS: Cutting board was voluntarily
discarded.
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
Food service: Salad cooler not working properly and unable to hold food at 41 F or below.
Stop-Use order issued for salad cooler. Deli area: Damage in the hot water faucet in the hand washing
sink.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Kitchen and meat department: No sanitizer test kits available to measure the concentration
of chlorine sanitizer solution and quaternary ammonia sanitizer solution. COS: Sanitizer test kits were
obtained.
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
Kitchen: Old food build-up inside of spray nozzle at three compartment sink.
4-303.11
Cleaning agent used to clean equipment and utensils or chemical sanitizer used to
sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11
Kitchen: No sanitizer solution available at 3 compartment sink. COS: Sanitizer solution
chlorine was obtained.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Retail area: Dead flies under dessert (flan and tres leches) racks.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Back area: Heavy grease and old food build-up on food shelving in the deli walk-in- cooler.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen: Plastic wrapped around spray hose in the three compartment sink. Kitchen: No
drain stoppers available for three compartment sink. COS: Drain stopper was obtained. Meat department:
Water accumulated when the tap is opened in the hand washing sink. COS: Water was drained.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Produce area: No air gap beneath the 3 compartment sink.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Women restroom: No covered receptacle in ladies restroom.
5-501.15
Receptacles or waste handling units for refuse, recyclables, and returnables used
with materials containing food residue and used outside not designed and constructed to have tight-fitting
lids, doors, or covers; or not installed so that accumulation of debris, and insect and rodent attraction and
harborage are minimized and effective cleaning is facilitated around and under the unit. 5-501.15
Outside: Garbage and debris accumulated around the garbage container.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat department: Broken tiles floor in the entrance door of the meat walk-in cooler. Wall
damage in the meat walk-in cooler.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Kitchen: Employee cell phones, keys, and bottles of water stored in the prep table. Produce
area: Employee bottle of water stored in the prep table. Back area: Employees shoes and backpacks
stored in the Single- services containers room.
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 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.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* 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 date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 8/19/2025
Page 4 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 8/19/2025
Page 5 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
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: 8/19/2025
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 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
Diago Garrido
I, _____________________________________________________
the person in charge of IDEAL 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)
LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST
DIAGO GARRIDO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 8/19/2025
Page 7 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results added.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Operating Without a Valid Food Permit· 1 violation· Operating Without Permit
Comments: 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.
Good Retail Practice Violations
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Establishment was operating without of a valid permit. The permit was applied for.
o
— Focused Inspection· Focused Inspection
Comments: Offsite focused visit to conduct emergency response assessment for Hurricane Idalia.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order. VERIFIED HOT WATER AT HANDWASHING SINKS IN DELI.
HANDWASHING SINK WITH HOT AND COLD RUNNING WATER HAS BEEN INSTALLED IN THE PRODUCE DEPARTMENT.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 11 violations· Met Requirements
Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
FDACS 14205 Rev. 07/13
Page 4 of 5
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
NICOLE "NIKKI" FRIED
COMMISSIONER
*99997182189863*
Visit # 9999-7182-1898-63
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
Risk-Based Violations
2
8
95
Good Retail Practice Violations
34
46
46
51
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa: Stop-Sale & Stop-Use Orders (26)
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.
Chef Rasta Rayon Authentic Island Food Cuisine in Tampa: Frequently Asked Questions
- How many health inspections has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa had?
- Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa ever been shut down?
- No, Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has no emergency closures on record with Florida DBPR.
- Has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa faced any disciplinary actions?
- Yes, Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has 1 disciplinary action(s) on record with Florida DBPR totaling $160.00 in fines.
- How much has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa been fined?
- Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has been fined a total of $160.00 across 1 disciplinary action(s) on record with Florida DBPR.
- When was Chef Rasta Rayon Authentic Island Food Cuisine in Tampa last inspected?
- Chef Rasta Rayon Authentic Island Food Cuisine in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 2, 2026. Inspection type: Focused Inspection.
- How many inspections has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa had?
- Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has 12 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Chef Rasta Rayon Authentic Island Food Cuisine in Tampa find?
- Chef Rasta Rayon Authentic Island Food Cuisine in Tampa was most recently inspected by FDACS on February 2, 2026 (Focused Inspection).
- Has Chef Rasta Rayon Authentic Island Food Cuisine in Tampa had any stop-sale or stop-use orders?
- Yes, Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has 26 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Chef Rasta Rayon Authentic Island Food Cuisine in Tampa?
- The most frequently cited FDACS violations at Chef Rasta Rayon Authentic Island Food Cuisine in Tampa are: 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) P; 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) P; 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) P.
- Does Chef Rasta Rayon Authentic Island Food Cuisine in Tampa have any repeat violations?
- Yes, Chef Rasta Rayon Authentic Island Food Cuisine in Tampa has had the following violations cited on multiple FDACS inspections: 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) P; 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) P; 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) P.
Nearby Establishments to Chef Rasta Rayon Authentic Island Food Cuisine
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 Chef Rasta Rayon Authentic Island Food Cuisine. How we collect and verify this data.