El Famoso Borinquen Meat Market INC in Tampa
3324 W Columbus Dr, Tampa, FL 33607
El Famoso Borinquen Meat Market INC in Tampa, FL has 6 FDACS food safety inspections on record with 48 violations and 8 stop-sale or stop-use enforcement actions.
Last inspected FDACS: February 4, 2026
El Famoso Borinquen Meat Market INC in Tampa: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issues described in Request #5150058 were addressed with the person in charge during this inspection.
This Focused Inspection is being conducted offsite to document a verbal conversation with establishment regarding recent food
safety request.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued 10/29/2025 for Stop Use Order originally issued 10/21/2025.
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.
— Met Sanitation Inspection Requirements· 13 violations· 2 stop-sale orders· Met Requirements
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
Retail Area: Packages of raw pork and raw chorizo held in glass door cooler directly over
ready to eat cheese and meats. COS: Raw animal foods relocated to bottom shelf.
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 Area: Internal temperature of flan, rice pudding, sliced tomatoes, pasta salad,
and potato salad recently placed on cold table measure between 56 F and 60 F. COS: Out of temperature
products relocated to freezer to quick chill to 41 F or less before placed in proper refrigeration.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Meat Department Area: Observed employee enter area from other department and begin to
work with food without first washing hands before donning gloves. COS: Employee washed hands when
instructed to do so.
Y
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Food Service Area: Handwashing sinks blocked by rags. COS: Handwashing sinks made
accessible.
Good Retail Practice Violations
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: No ambient air thermometer inside glass door flan cooler or open air meat
cooler. COS: Ambient air thermometer placed in cooler.
6-501.11
Live animal allowed on the premises and exception conditions specified in the
Food Code not met. 6-501.115 Pf
Outside Storage Area: Pet cat coming in and out of enclosure.
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
Kitchen Area: Back door open throughout inspection.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Food Service Area: Container of white sugar not covered. COS: Container covered.
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 Area: Cold table not maintaining foods at 41 F or below. Stop Use Order
issued 10/21/25.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Walk In Cooler: Soiled handles of walk in cooler and freezer doors.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Outside Area: Dumpster missing drain plug.
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
Outside Storage Area: Heavily soiled concrete ground on outside storage area.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a
public health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen Area: Heavy grease buildup on hood vent over cooking area.
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 AND/OR product was removed from service or sale.
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: 10/21/2025
Page 2 of 3
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.
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
LORENZO TORANZO, MANAGER
I, _____________________________________________________
the person in charge of EL FAMOSO BORINQUEN MEAT MARKET INC
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)
SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST
LORENZO TORANZO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 10/21/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use Order for Cold Table originally issued 10/07/2025.
The original Stop-Use Order issued 10/07/2025 for Retail Open Air Meat Cooler 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.
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.
— Re-Inspection Required· 35 violations· 4 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 #5139141.
Employee Health Guidelines and reporting agreement (English and Spanish) provided.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Orders issued 10/07/2025. 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 Sale Order and Releases issued 10/07/2025. All products released during inspection.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Establishment does not have a certified food protection manager, has more than one
priority violation, and has cold holding, sanitization, handwashing, approved source, and separation
violations observed during this inspection.
o
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
Walk In Cooler: Box of prepackaged raw chicken wings held directly on top of packaged
raw pork. COS: Chicken relocated away from other raw animal foods.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Meat Department, Kitchen Area, and Food Service Area: Observed food employees not
changing single use gloves between working with foods, completing cleaning tasks, and other tasks. COS:
Employees washed hands and changed gloves when instructed to do so and proper changing of gloves
when going between tasks discussed with person in charge.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen Area: Observed food employee wash and rinse utensils in two bay sink. COS:
3-compartment sink set up with quaternary ammonium sanitizer and employee demonstrated how to
properly sanitize utensils.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat Department: Old protein buildup on internal surface of band saw. COS: Band saw
disassembled and cleaned and sanitized by butcher.
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 Area: Internal temperature of cooked meats, chicken, crochets, and rice
recently placed on hot table measure between 100 F and 130 F. Hot table verified to be in working
condition. Kitchen Area: Cooked beans and rice recently removed from temperature control held on table
measure between 125 F and 130 F. COS: Out of temperature products rapidly reheated to measure 165 F
for 15 seconds before placed in proper temperature control or discarded as needed.
x
Print Date: 10/7/2025
Page 2 of 6
Y
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
Kitchen Area: Internal temperature of raw fish recently thawed held in pan on shelf
measures 81 F. COS: Raw fish relocated to freezer to quick chill to 41 F or below before placed in proper
refrigeration. Meat Department: Internal temperature of opened and unopened deli meats recently placed
in left side of display cooler measure between 42 F and 45 F. COS: Deli meats relocated to freezer to
quick chill to 41 F or below before placed in proper refrigeration. Display cooler verified to be in working
condition. Food Service Area: Internal temperature of flan, rice pudding, sliced tomatoes, pasta salad, and
potato salad recently placed on cold table measure between 56 F and 70 F. Internal temperature of sliced
tomatoes, ham, salami, and cheese recently placed on top part of deli cooler measure between 50 F and
55 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or less before placed in
proper refrigeration or discarded as needed. Retail Area: Internal temperature of raw meats and ready to
eat ham and other products held in open air meat cooler measure between 50 F and 55 F. Internal
temperature of prepackaged sofritos and garlic spreads held in open air produce cooler measure between
56 F and 59 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or less before
placed in proper refrigeration or discarded as needed.
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
Meat Department: Opened chubs of deli meats held in display cooler over 24 hours not
date marked. COS: Chubs properly date marked and 7 day date marking requirements discussed with
management and employees.
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
Produce Walk In Cooler: Container of nail polish remover on shelf over whole produce and
utensils. COS: Chemical relocated to proper storage away from foods, utensils, equipment, and
single-service items.
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Kitchen Area: Observed employee enter area from outside and begin to work with food
without first washing hands before donning gloves. COS: Employee washed hands when instructed to do
so.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Meat Department and Food Service Area: Handwashing sinks blocked by sponges. COS:
Handwashing sinks made accessible.
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 Area and Meat Department: No sign informing employees to wash hands at
handwashing sink. Industry handwash sign provided.
Retail Area: Jars of pickled vegetables not from an approved source. COS: Stop Sale and
Release Order issued 10/07/2025. Products voluntarily discarded by management.
x
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
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 Area: Pan of raw fish thawed at room temperature. Proper thawing under
refrigeration or under cold running water discussed with management and employee.
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)
Food Service Area: No ambient air thermometer inside deli cooler. Retail Area: No ambient
air thermometer inside glass door flan cooler or open air meat cooler.
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
Retail Area: Establishment does not have a probe thermometer to measure cold
temperatures. Establishment has a cook out temperature probe thermometer. COS: Cold temperature
probe thermometer obtained during inspection.
6-501.11
Live animal allowed on the premises and exception conditions specified in the
Food Code not met. 6-501.115 Pf
Outside Storage Area: Pet cat coming in and out of enclosure.
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
Kitchen Area: Back door open throughout inspection.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen Area: Bulk bins of flour and other powders not covered by lids. COS: Products
covered. Food Service Area: Container of white sugar not covered. COS: Container covered. Walk In
Freezer: Frozen sliced raw pork not covered. COS: Product covered.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Kitchen Area: Food employee with bracelet on wrists.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Kitchen Area: Food employee without beard restraint.
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)
Kitchen Area: Containers without handles used as scoops for bulk flour and other powders.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Kitchen Area: Metal pans wetnesting of drying racks.
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 Area: Cold table not maintaining foods at 41 F or below. Stop Use Order
issued 10/07/2025. Deli cooler not maintaining foods at 41 F or below. COS: Deli cooler properly adjusted.
Retail Area: Open air meat cooler not maintaining foods at 41 F or below. Stop Use Order issued
10/07/2025. Open air produce cooler not maintaining foods at 41 F or below. COS: Stop Use Order and
Release issued 10/07/2025. Produce Open Air Cooler removed from service to no longer hold
temperature controlled for safety foods.
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
Meat Department: Deep score marks on cutting board with black buildup. COS: Cutting
board flipped over to clean side to be used.
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
Warewashing Area: Establishment does not have sanitizer test strips for quaternary
ammonium. Firm has chlorine sanitizer test strips but uses both types of sanitizer. COS: Quaternary
ammonium sanitizer test strips obtained during inspection.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Kitchen Area: Soiled surface of light switch and walls near cooking area. Soiled metal
shelving over prep table. Meat Department: Green and pink mold-like buildup on outside of display cooler.
Soiled drawers at bottom of display cooler. Walk In Cooler: Soiled handles of walk in cooler and freezer
doors.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen Area: Uncovered floor drain under 3-compartment sink.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Outside Area: Dumpster missing drain plug.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Food Service Area, Meat Department, and Kitchen Area: Wet mops not hung to dry.
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
Kitchen Area: Soiled floors under cooking equipment. Meat Department: Standing soiled
water on floors. Outside Storage Area: Heavily soiled concrete ground on outside storage area. Produce
Walk In Cooler: Mold-like buildup on fan guards of condenser units.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Kitchen Area and Meat Department: Unsealed and damaged flooring though out areas.
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 Area: Employee cell phone held on prep table.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a
public health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen Area: Heavy grease buildup on hood vent over cooking area.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* 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 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: 10/7/2025
Page 1 of 3
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].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Reviewed the progress of pest control for previous inspection rodent droppings and priority violations.
No violations or enforcement actions recorded for this inspection.
El Famoso Borinquen Meat Market INC in Tampa: Stop-Sale & Stop-Use Orders (8)
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.
El Famoso Borinquen Meat Market INC in Tampa: Frequently Asked Questions
- When was El Famoso Borinquen Meat Market INC in Tampa last inspected?
- El Famoso Borinquen Meat Market INC in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Focused Inspection.
- How many inspections has El Famoso Borinquen Meat Market INC in Tampa had?
- El Famoso Borinquen Meat Market INC in Tampa has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of El Famoso Borinquen Meat Market INC in Tampa find?
- El Famoso Borinquen Meat Market INC in Tampa was most recently inspected by FDACS on February 4, 2026 (Focused Inspection).
- Has El Famoso Borinquen Meat Market INC in Tampa had any stop-sale or stop-use orders?
- Yes, El Famoso Borinquen Meat Market INC in Tampa has 8 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 El Famoso Borinquen Meat Market INC in Tampa?
- The most frequently cited FDACS violations at El Famoso Borinquen Meat Market INC in Tampa are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 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 Pf; 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 El Famoso Borinquen Meat Market INC in Tampa have any repeat violations?
- Yes, El Famoso Borinquen Meat Market INC in Tampa has had the following violations cited on multiple FDACS inspections: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 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 Pf; 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with El Famoso Borinquen Meat Market INC. How we collect and verify this data.