Astatula Mexican Market LLC in Unit A Astatula
25924 County Road 561, Unit A Astatula, FL 34705
Astatula Mexican Market LLC in Unit A Astatula, FL has 3 FDACS food safety inspections on record with 46 violations and 4 stop-sale or stop-use enforcement actions.
Last inspected FDACS: May 5, 2025
Astatula Mexican Market LLC in Unit A Astatula: FDACS Inspection History (3)
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.
— 2 inspections
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection
Requirements.
This visit was conducted to verify a installation of a mop sink. A mop sink has been installed.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements - Check Back Needed· 21 violations· 4 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
The inspection report was amended to add citation #20- Cold Holding and its Stop Sale and Release Order. Enhancementes
were updated for the following citation numbers: 2,14,16,20,21,35, 42,45, and 54. Citation #31 was placed under #13 and #34
was placed under# 45. The 30 days check-back statement to provide septic documentation has been removed from the
comments section.The inspection report was amended on 03/19/25. A copy of the inspection report has been served to the Food
Establishment in person.
Employee Health Guidelines and reporting agreement, Allergens, Cooling, Food Temperatures handouts provided.
Establishment has 30 days to install a mop sink with running water under pressure.
Non-Continuous Cooking Handout provided.
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
Multiple priority violations, No Certified Food Protection Manager available and
person-in-charge unable to respond to food safety questions.
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Walk-in cooler- In house prepared time/ temperature controlled for safety foods containers
not properly covered.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department- Residue buildup on cleaned food contact of surface deli slicer. Residue
buildup on utensils. COS. Equipment was washed, rinsed and sanitized during inspection.
3-401.14(F)
Raw animal food cooked using a non-continuous cooking process not prepared and
stored according to written procedures that have obtained prior approval from the Florida Department of
Agriculture and Consumer services, are maintained on site and available upon request, describe how the
time/temperature requirements are to be monitored and documented and the corrective actions to be
taken if the requirements are not met, and describe how the initially heated food is to be separated from
ready-to-eat food and marked or identified as food that must be cooked prior to being offered for sale or
service. 3-401.14(F) PfPf
Outside cooking- There was no written procedure available for Non-Continuous Cooking
Beef partially cooked to an internal temperature of 114 degrees F. The person in charge indicated their
process was to partially cook beef on the grill and take it to EL Paso Restaurant (owned by the same FE
owner), Sorrento, to complete the cooking process. . COS- Establishment continued cooking beef to a
min. of 145 degrees F.
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
Walk-in-cooler- In-house prepared watermelon beverage with internal temperature of 43
degrees F and strawberry/milk beverage with internal temperature of 44 F. Beverages prepared on
03/17/25. COS. Products were voluntarily discarded.
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
Unable to verify that food workers are informed about their responsibility to report to the
person in charge information about foodborne illnesses.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge unable to answer questions related to illnesses that can be transmissible
through food. No Employee health policy available. Industry handout provided.
Y
o
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
Meat Department- Commercially processed Pork products "Cueritos en vinagre" (chopped
pork skin in vinegar), "Orejitas en vinagre" (chopped pig ear in vinegar), "Patitas en vinagre" (pig feet in
vinegar), found with an internal temperature of 70 Degrees F. Food products were stored at room
temperature. Manufacturer's labeling states "Keep refrigerated". COS: Products were voluntarily discarded
during inspection.
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
No written procedures for the clean-up of vomiting and diarrheal events. Industry handout
provided.
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 department- No soap provided at hand washing sink. COS. Hand soap provided
during inspection.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
No Certified Food Protection Manager available.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)Repeat
Walk-in Cooler- Watermelon and Strawberry/Milk containers were completed sealed. A
discussion was held with the Person in charge on proper cooling methods.
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
Meat department- Container of salt container not identified with common name. COS:
Container was properly identified.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- In house packaged produce not labeled with the common name. Retail/FreezerFrozen meat products not labeled with common name. Packaged bread not labeled with all labeling
requirements. COS: All labeling issues were properly corrected during inspection.
Y
x
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)
Back Room and meat department- Food contact pans stored as clean not protected or
inverted on metal shelves.
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature,
water pressure, or water temperature measuring device not maintained in good repair or not accurate
within the intended range of use. 4-502.11(A) and (C)
Dial thermometer in disrepair. COS: A thin probe thermometer was provided during the
inspection. Meat Department- Utensil handle in disrepair. COS- Utensil was voluntarily discarded during
inspection.
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- Heavily scored cutting boards. COS: Cutting boards removed from
service.
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or
not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of
mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water
and similar liquid waste. 5-203.13
No mop sink available. See comments.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Outside-No backflow prevention device on hose bib.
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other
suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use
articles are protected from contamination. 6-403.11
Walk-in cooler- Employee food container stored on shelf with other store food products.
COS: Food container was located to new assigned area.
54
Adequate lighting not provided in a handwashing area, food processing or storage
area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Walk-in cooler- No light provided in beverage/Produce section. The use of flash light was
necessary to see food products.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper 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 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: 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.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Met Inspection Requirements· 25 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
KEYLA LAINES, MANAGER
NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers
or wrappings. 3-302.11(A)(4)
Back Room: Large plastic bins containing made on-site salsas and cooked white beans not
covered to protect from contamination. COS: Manager provided lids during visit.
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
Meat Counter: Raw chicken stored on shelf in reach in display cooler over raw cuts of beef. COS:
Manager relocated raw chicken to bottom shelf below raw beef.
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
Back Room: Inspector provided probe thermometer indicated an internal temperature of cooked
on-site shredded pork, cooked yellow rice date marked as 02/20/2023, cooked beef date marked as 02/19/2023
and cooked shredded chicken date marked as 2/18/2023 located on shelves in walk-in cooler at an internal
temperature of 44F - 55F. The made on-site food items did not cool down within the required cooling parameters.
No thermometer was available to verify the time the food items were in the cooling process. COS: Manager
voluntarily discarded all food items that did not cool within the required time.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
Food Entity: Person in charge is unable to correctly respond to questions relating to foodborne
diseases, symptoms and reporting responsibilities. Provided employee health industry handout.
o
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark
and the correct date mark cannot be determined. 3-501.18 PP
Meat Counter: Opened chubs of ready to eat Fud brand cooked ham and turkey and pork head
cheese deli meats stored on shelf in reach-in display cooler not properly date marked to indicate 7 day date
marking. Manager was unable to determine when chubs of deli meat were opened. COS: Manager voluntarily
discarded deli meats during visit.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens
is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing
consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using
effective written means. 3-603.11(A) PfPf
Food Trailer: No disclosure or reminder located at point of sale or on menu for cold held uncooked
ceviche sold from food trailer informing consumers of the risk of consuming raw uncooked fish. Inspector
provided information required for a proper consumer advisor during visit.
o
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food Entity: No written procedures provided or available for episodes of vomit or diarrhea within
the food establishment.
o
Print Date: 2/21/2023
Page 2 of 5
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 Trailer: Dishes and utensils stored in basin of hand wash sink located next to warewash sink
in food trailer impeding access to wash hands. COS: Manager removed dishes and utensils from hand wash sink
during visit.
x
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
Food Trailer: No hot water provided to hand wash sink inside of food trailer located in parking lot of
food establishment. COS: Manager was able to restore hot water to hand wash sink during visit.
x
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 Counter / Food Trailer: No soap to cleanse hands at hand wash sink in meat cutting area
located next to warewash sink. No paper towels to dry hands at hand wash sink located in food trailer located in
parking lot of food establishment. COS: Manager provided soap and paper towels to hand wash sinks during
visit.
x
Print Date: 2/21/2023
Page 1 of 5
8
Citation Description: 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
Observation: Meat Counter / Back Room: No hand wash sign notifying employees to wash hands at hand wash
sink located next to warewash sink in meat cutting / service area and at hand wash sink in unisex restroom.
Inspector provided hand wash signs during visit.
o
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is
offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not been
treated to destroy all viable Salmonellae not labeled to include safe handling instructions. 3-201.11(F) and (G)
Retail: Raw packaged beef stored in retail freezer not labeled with safe handling instructions.
o
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Back Room: Large plastic bins and metal hotel pans containing cooked on-site white beans.
yellow rice, pulled pork, pulled beef and chicken not stored uncovered or arranged in equipment to provide
maximum heat transfer through the container walls.
o
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
Food Trailer / Meat Counter: No thin tipped stem thermometer available to accurately measure
and ensure proper food temperatures are attained and maintained. COS: Manager provided a thin tipped stem
thermometer during visit.
x
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Packaged on-site plastic containers of cut carrots, onions, peppers and spices located on
display case not properly labeled with common name of food, net weight and list of ingredients. COS: Manager
voluntarily discarded containers of carrots, onions and peppers during visit.
x
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Retail: Visible daylight from the outside through gap at bottom of rear exit door allowing for
possible pest intrusion.
o
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
Retail / Back Room: Various snack chips and cookies located on bottom shelf of display rack not
at least 6" inches off the floor. Container of raw shell eggs stored directly on the floor in walk-in cooler.
o
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
Food Trailer: Observed employees working with exposed food items and not wearing proper hair
restraints.
o
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)
Meat Counter: Meat blade utensil stored between the wall and the knife holder display unit in meat
cutting area and not protected from contamination. COS: Meat blade utensils was relocated to warewash sink to
wash, rinse and sanitize.
x
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Retail: Box containing large foam cups stored directly on the floor in retail area near front door.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail / Back Room: Inverted soda crates and produce crates used as shelving for food items
throughout the establishment.
o
Print Date: 2/21/2023
Page 3 of 5
45
Citation Description: 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
Observation: Food Trailer: Card board used as shelving liner for food items located inside food trailer.
o
5-501.11
Outdoor storage surface for refuse, recyclables, and returnables not constructed of
nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11
Outside: Dumpster is stored directly on unpaved surface next to parking lot.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not
done during periods when the least amount of food is exposed such as after closing. 6-501.12
Back Room: Old food debris and liquid splashed on walls in walk-in cooler.
o
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
Meat Counter: Acoustic ceiling tiles that are not smooth and easily clean-able over meat
processing area.
o
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
Back Room: Dust build up on air-intake exhaust vent cover located on ceiling in unisex restroom.
o
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Food Entity: 2023 annual food permit not conspicuously displayed.
o
Astatula Mexican Market LLC in Unit A Astatula: Stop-Sale & Stop-Use Orders (4)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Astatula Mexican Market LLC in Unit A Astatula: Frequently Asked Questions
- When was Astatula Mexican Market LLC in Unit A Astatula last inspected?
- Astatula Mexican Market LLC in Unit A Astatula was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 5, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Astatula Mexican Market LLC in Unit A Astatula had?
- Astatula Mexican Market LLC in Unit A Astatula has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Astatula Mexican Market LLC in Unit A Astatula find?
- Astatula Mexican Market LLC in Unit A Astatula was most recently inspected by FDACS on May 5, 2025 (Met Sanitation Inspection Requirements).
- Has Astatula Mexican Market LLC in Unit A Astatula had any stop-sale or stop-use orders?
- Yes, Astatula Mexican Market LLC in Unit A Astatula has 4 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 Astatula Mexican Market LLC in Unit A Astatula?
- The most frequently cited FDACS violations at Astatula Mexican Market LLC in Unit A Astatula are: 3-501.15(B): Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B); 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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.
- Does Astatula Mexican Market LLC in Unit A Astatula have any repeat violations?
- Yes, Astatula Mexican Market LLC in Unit A Astatula has had the following violations cited on multiple FDACS inspections: 3-501.15(B): Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B).
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 Astatula Mexican Market LLC. How we collect and verify this data.