How many inspections has La Hacienda Meat Market in Winter Park had?

La Hacienda Meat Market in Winter Park has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Hacienda Meat Market in Winter Park find?

La Hacienda Meat Market in Winter Park was most recently inspected by FDACS on May 21, 2025 (Met Sanitation Inspection Requirements).

Has La Hacienda Meat Market in Winter Park had any stop-sale or stop-use orders?

Yes, La Hacienda Meat Market in Winter Park has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

La Hacienda Meat Market in Winter Park

Name: La Hacienda Meat Market in Winter Park Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3090 Aloma Ave Ste 145, Winter Park, FL 32792

Seminole County · Grocery Store < 15,000 sq ft · FDACS
Owner: La Hacienda Meat Market INC
FDACS Estab #: 317107

Overview

La Hacienda Meat Market in Winter Park, FL has 4 FDACS food safety inspections on record with 57 violations and 5 stop-sale or stop-use enforcement actions.

4FDACS Insp.

57Violations

5Stop-Sale Orders

Last inspected FDACS: May 21, 2025

La Hacienda Meat Market in Winter Park: FDACS Inspection History (4)

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.

2025 — 2 inspections

May 21, 2025 — Met Sanitation Inspection Requirements· 11 violations· 1 stop-sale order· Met Requirements

Inspector: 317107

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. 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.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of noncompliance has been demonstrated in regards to handwashing and sanitization of clean equipment. Y o

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

Kitchen: Employee wearing the same gloves to serve meats at the retail counter and then moved to begin cleaning without changing gloves. COS: Employee was directed to wash hands before changing gloves. Print Date: 5/21/2025 Page 1 of 3 x Y x 13 P Citation Description: Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P Observation: Walk In Cooler: Raw store made sausage stored over crates filled with ready to eat cheeses. COS: Sausage was relocated for proper separation. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Band saw, small meat grinder, large meat grinder, and meat tenderizer has a build up of old food debris. COS: All equipment was properly washed, rinsed, and sanitized and small meat grinder was voluntarily discarded. Meat tenderizer has a build up of a rust like substance on its teeth. COS: Meat tenderizer has been properly washed, rinsed, and sanitized. See Supplement.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Kitchen: Interior of the ice machine has a build up of a mold like substance near the top the sides. COS: Ice machine has been washed, rinsed, and sanitized.

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

The person in charge could not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout provided during last inspection was reviewed. Y o

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

Walk In Cooler: Pork belly (Chicharron) prepared on site two days ago did not contain date marking. COS: Manager provided proper date marking. Y 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 unable to provide written procedures in regards to clean up of vomitus or diarrheal event in food establishment. Handout provided during previous discussion was discussed.

7-207.11(A) Medicine that is not necessary for the health of employees or intended for retail sale is present. 7-207.11(A) PfPf

Dry Storage: Employee medicines stored over retail foods on shelf in back storage area. COS: All employee items were relocated.

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: Instances of employees not washing hands before donning gloves. Instances of employees passing through a door and continuing processing without first washing hands. COS: A discussion was had with management and employees properly washed their hands.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)Repeat

Retail: Packages of homemade breads and cakes in the display cases near the front entrance have labeling information, but are missing the name and place of business. COS: All items were removed from retail shelf to be properly labeled. Print Date: 5/21/2025 Page 2 of 3 Repeat COS Y x 37 Citation Description: 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 Observation: Kitchen: Buckets of condensed milk stored directly on floor in hallway near the restrooms.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Food establishment could not provide copy of current food permit before the end of inspection.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

May 6, 2025 — Re-Inspection Required· 24 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: 317107

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee health guideline, guidance for written procedures for the clean-up of vomiting or diarrheal events, dish washing procedures, cooking and hot holding foods, cooling foods, food allergy awareness, and reporting agreement provided. Trainee present during inspection. All violations verified by primary inspector. Food Establishment provided updated documentation during this visit demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance has been observed in regards to cold holding, hot holding, cooling, sanitization of clean equipment and utensils, and food allergen awareness. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Kitchen: Unpackaged raw sausage hung on metal racks used as shelving touching visible mold like substance and grime in the walk in meat cooler. Retail: Packaged on site cut assorted vegetables has a visible mold like substance in the walk in beverage cooler. COS: Manager voluntarily discarded sausage and vegetables. See supplement.

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 eggs stored over cooked donuts on rack and raw chicken stored over milk in the walk in meat cooler. Raw chicken and raw fish in direct contact with ready to eat deli meats in the reach in deli display case. Retail: Commercially processed prepackaged raw bacon located on shelf over ready to eat Queso Blanca and Queso Cotija cheeses, and commercially processed prepackaged raw Capistrano ground pork located on shelf over ready to eat Queso Frijolero cheese in the retail dairy display cooler. COS: Employee relocated all items for proper separation. Y x

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Kitchen: Boxes of raw chicken stored over boxes of raw sausage casings in the walk in meat cooler. COS: Items relocated for proper separation. Y x

Kitchen: Ice maker has a build up of black mold like substance in several areas inside of the machine. COS: Inspector verified all areas of ice maker has been washed, rinsed, and sanitized before the end of inspection.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen: Employee washed cutting board in warewashing sink and placed it to dry without sanitizing item. COS: Item was placed to be properly washed, rinsed, and sanitized. Y x

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Warewashing Area: Employee placed washed and rinsed utensils in sanitizer solution for shorter than the needed two minute contact time according to manufacturer's instructions. COS: Employee was instructed to sanitize the utensils properly. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Band saw, can opener, deli slicer, and meat grinder has a build up of old food debris. COS: Inspector verified all areas of equipment were washed, rinsed, and sanitized before end of inspection.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen: Pork belly that was cooked the evening before and left in the double door reach in oven had an internal temperature of 73 - 77 degrees F. COS: All pork belly was voluntarily discarded. See supplement. Print Date: 5/7/2025 Page 2 of 5 x 19 P Citation Description: 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 Observation: Kitchen: Prepared on site meat filled tamales were found with an internal temperature of 130 degrees F on the flat top grill. COS: Inspector verified tamales were reheated to 165 degrees F within two hours. x

The person in charge could not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided. o

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

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

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

Retail: Commercially processed desserts were found with an internal temperature above 41 degrees F inside the pastry display cooler. (Strawberry Cheesecake 44 degrees F. Tiramisu 43 degrees F. Oreo Cheesecake 43 degrees F.) All items were on the same shelf with a tray and all other items in cooler were at 41 degrees F or below. COS: All items were voluntarily discarded. Multiple items were found with an internal temperature above 41 degrees F inside the retail display dairy cooler. (White Queso 44 degrees F. Milk 44 degrees F. Raw Ground Sausage 46 degrees F.) All other items in the cooler were at 41 degrees F or below. COS: All out of temperature milk and cheese was voluntarily discarded and raw ground sausage was moved to freezer to be rapidly cooled. See Supplement. Kitchen: Several items were found with an internal temperature above 41 degrees F inside the meat display cooler. (Tripe 45 degrees F. White Cheese 46 degrees F.) All out of temperature items were on the top shelf. COS: All out of temperature items were voluntarily discarded and all other items were relocated to walk in cooler to complete maintenance on meat display cooler. See supplement. x

Kitchen: Flan that was prepared two days prior and shredded chicken that was cooked three days prior contained no date marking in the walk in meat cooler. Dulce de leche cake that was prepared two days prior contained no date marking in the reach in cooler near the warewashing area. COS: Proper date marking was added to all items. x

Establishment unable to provide written procedures in regards to clean up of vomitus or diarrheal event in food establishment. Industry handout 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

Dry Storage: Spray bottle containing chemical cleaner hanging from shelf on wall above case of canned foods. COS: Manager relocated spray bottle for proper separation. 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

Restroom: Hot water turned off at the valve in the women's employee restroom. COS: Manager turned on the hot water.

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)Repeat

Kitchen: Boxes of raw meats left on prep counter to thaw. COS: Meats were relocated to be properly cooled.

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)

Establishment: No ambient thermometer provided in multiple refrigerators throughout the establishment.

Retail: Prepared and packaged on site tortilla chips not labeled with the list of ingredients and name and place of business. Prepared and packaged on site breads does not contain any labeling information. COS: Items were moved to behind the counter to be properly labeled. Y x

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

Open boxes of food and drinks stored directly on the floor in multiple areas throughout the establishment.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Kitchen: Hand mixer stored in container of standing water with a temperature of 78 degrees F. when verified with inspector provided thermometer. COS: Mixer was relocated to be properly washed, rinsed, and sanitized.

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

Kitchen: The meat display cooler fails to maintain food at or below 41 degrees F. COS: Cooler was serviced during inspection and inspector verified it maintains 41 degrees F or below.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewashing Area: No drain plugs provided at warewashing sink. COS: Drain plug provided before the end of inspection.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Food establishment could not provide copy of current food permit before the end of inspection.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

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.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper 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.

2023 — 2 inspections

Feb 9, 2023 — Focused Inspection· Focused Inspection

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Conducted a Focused Inspection to verify the food establishment has obtained a satisfactory ice test analysis that is absent of fecal matter / coliform for ice packaged on-stie. The inspector has received required documentation via email and attached to the visit.

No violations or enforcement actions recorded for this inspection.

Jan 20, 2023 — Operating Without a Valid Food Permit; Check Back Needed· 22 violations· Operating Without Permit

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

Retail: Commercially processed prepackaged raw bacon located on shelf in open face retail cooler stored over ready to eat Queso Frijolero hard cheese and oaxaca Mexican style cheese. Commercially processed prepackaged raw Charipaisa Brand Colombian brand sausages located on shelf in open face retail cooler over ready to eat Fresco Mexican crumbling cheese and gallon containers of milk. COS: Manager rearranged shelving and relocated raw food items to bottom shelf away from ready to eat food items. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Heavy soil and grime build up on can opener blade of can opener attached to prep table in kitchen. COS: Manager removed can opener to wash, rinse and sanitize. x Print Date: 1/20/2023 Page 1 of 5

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: Paper towels to dry hands not provided at hand wash sink located next to warewash sink in food prep area. COS: Manager provided paper towels to hand wash sink during visit. Back Room: Paper towels to dry hands not provided in women's restroom. COS: Manager provided paper towels to women's restroom during visit. 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: Plastic container of ice cream scoop utensils stored in basin of hand wash sink impeding access to wash hands. COS: Manager removed plastic container of utensils from hand wash sink during visit. x

Good Retail Practice Violations

213

Retail: Multiple packages of fresh corn, peanuts, pasta and spices packaged on-site not properly labeled with name and place of business. COS: Manager provided name and place of business on all on-site packaged food items. x

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: Reach in self-service case containing various baked goods including sweet bread, cookies and donuts not properly labeled with common name of food or list of ingredients. o

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 between double front entrance doors of food establishment. 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

Kitchen: Cases of raw pork stored on floor in kitchen next to oven. Back Room: Large plastic containers of made on-site Tamarind water and Hibiscus water stored directly on floor in walk in cooler. COS: Manager relocated food items to a shelf at least 6" inches off the floor. x

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: Observed employee working in food prep area with exposed food items and not wearing proper hair restraint. o

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: Observed employee working in food prep area with exposed food items while wearing a wrist watch. o

Food Service: Scoop utensils stored in plastic cup filled with ambient temperature water and not under running water to flush particles away to drain. COS: Manager relocated scoop utensils to warewash sink to wash, rinse and sanitize. 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)

Kitchen: Large plastic containers stored on shelf over warewash sink not stored inverted to drain excess water after washing. COS: Manager inverted plastic containers to properly air-dry. x

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

Kitchen / Back Room: Old milk and soda crates inverted and used as shelving for various packaged food items in the kitchen and in walk-in cooler. Retail: Gasket attached to walk-in beverage cooler door ripped and torn and not easily clean-able. o Print Date: 1/20/2023 Page 2 of 5 45 Citation Description: Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11 Observation: Back Room: Hand wash sinks in men's and women's restrooms not fully sealed to adjoining wall. o

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

Kitchen: Heavy scoring on cutting board located on prep table in food prep area. COS: Manager voluntarily discarded scored cutting board and replaced with a new cutting board. x

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen: Old food debris and grime in slide tracks for glass door to cold hold meat display case. Old food debris and grime in slide tracks of reach in cooler slide door located next to oven. Food debris particles from pastries on metal wheeled baking rack in kitchen. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Outside: Plumbing pipes for mop sink located behind the building not connected to the mop sink and in disrepair. Waste water drained from mops sink on to pavement behind the building. COS: Manager repaired plumbing for mops sink during visit. x

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Lid to dumpsters not closed in between use when trash and debris is not being discarded. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen: Water stained ceiling tiles in kitchen over retail cold hold display case. 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

Kitchen: Missing floor tiles in various places throughout the kitchen making the floor not easily clean-able. o

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

Back Room: Employee's personal clothing stored on shelf containing consumer food items. COS: Manager relocated employee's personal clothing items from consumer food items. x

99 Expired Permit- The food establishment is operating without a valid food permit. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Food Entity: This food establishment was found to be operating with an expired food permit. To obtain a food permit, contact the business center at 850-245-5520. o INSPECTION: VENDED WATER/VENDED ICE Violation Number

La Hacienda Meat Market in Winter Park: Stop-Sale & Stop-Use Orders (5)

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.

FDACS stop-sale and stop-use orders for La Hacienda Meat Market in Winter Park
Date	Order Type	Product	Brand/Lot	Reason
May 21, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized…
May 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
May 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
May 6, 2025	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.
May 6, 2025	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.

La Hacienda Meat Market in Winter Park: Frequently Asked Questions

When was La Hacienda Meat Market in Winter Park last inspected?: La Hacienda Meat Market in Winter Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 21, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has La Hacienda Meat Market in Winter Park had?: La Hacienda Meat Market in Winter Park has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Hacienda Meat Market in Winter Park find?: La Hacienda Meat Market in Winter Park was most recently inspected by FDACS on May 21, 2025 (Met Sanitation Inspection Requirements).
Has La Hacienda Meat Market in Winter Park had any stop-sale or stop-use orders?: Yes, La Hacienda Meat Market in Winter Park has 5 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 La Hacienda Meat Market in Winter Park?: The most frequently cited FDACS violations at La Hacienda Meat Market in Winter Park are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.
Does La Hacienda Meat Market in Winter Park have any repeat violations?: Yes, La Hacienda Meat Market in Winter Park has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 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.