Other problems caught the eyes of Florida Department of Agriculture and Consumer Services inspectors Guisella Uribe and Wenndy Ayerdis on their March 2 visit, and they made liberal use of their Stop Use Order and Stop Sale powers.<\/p>\n
\u201cAdvertisement for store-made juices packaged and displayed in the retail area stated that their coconut water prevents cancer.\u201d<\/p>\n
The store took the advertising board down.<\/p>\n
The processing area\u2019s coconut cutting machine blades were \u201cencrusted\u201d with \u201cold food residue.\u201d<\/p>\n
Similarly, in the seafood area, \u201cold food residue was encrusted on the conch meat tenderizer blades.\u201d<\/p>\n
The meat department\u2019s band saw sat \u201cbeneath a heavily-leaking\u201d air conditioning drain line.<\/p>\n
The food service, processing, meat, produce areas had \u201cGrease deposits, old food residue, and debris were found accumulated on the fan guards, sides of the fryer units, stove, and preparation tables.\u201d<\/p>\n
A box of raw chicken was \u201cstored directly on the floor in the walk-in cooler.\u201d<\/p>\n
Food service employees \u201cdid not wash hands before donning gloves to handle food items for customers after handling money at the register.\u201d<\/p>\n
One food service employee \u201cwas observed dispensing soap into their hands and rapidly passing their hands under running water without rubbing the soap over their hands for at least 20 seconds.\u201d<\/p>\n
The processing area food employees \u201cdid not wash their hands between entering and exiting the food processing area, handling unclean wiping cloths and unclean utensils before returning to handle food items for customers.\u201d<\/p>\n
Had the processing area food employee done some handwashing, they would\u2019ve been left with wet hands if doing it at the handwash sink without paper towels or a mechanical blower.<\/p>\n
Food service and processing area food workers had trouble with the \u201csingle-use gloves\u201d concept as they \u201cdid not change gloves as required between entering and exiting the processing area to handle food and unclean utensils, and then returning to continue serving food to customers.\u201d<\/p>\n
There was \u201cno splash guard installed between the handwash sink and a rolling rack of bread\u201d in the food service area.<\/p>\n
Instead of being in buckets of sanitizer when not in use, wet wiping cloths sat on prep tables in the meat, food service and processing areas.<\/p>\n
Instead of thawing in a walk-in cooler, \u201cBags of frozen vegetables were found thawing at ambient temperature in front of the stove\u201d in the processing area.<\/p>\n
\u201cReduced-oxygen packaged frozen fish were found thawing without first opening the packages inside the seafood cold-display unit,\u201d despite labeling that states you remove the fish from the reduced-oxygen packaging before thawing (there\u2019s an increased risk of bad bacteria breeding).<\/p>\n
At the hot counter, a small hot holding case with pastelitos, empanadas and croquetas \u201cwas found in disrepair with an ambient temperature of 107 to 124 degrees.\u201d That\u2019s a problem when the case\u2019s sole job is to keep food at or above 135 degrees for safe hot holding. A Stop Use Order took the case out of action.<\/p>\n
In the same vein, where the shoppers roam, the cold unit that\u2019s supposed to keep deli meat, hot dogs and bacon at or under 41 degrees measured 42 to 49 degrees. A Stop Use Order was put on the unit, which was lifted three days later after the unit was repaired.<\/p>\n
The hot dogs, sausage, ham, bacon, pepperoni, bologna and Lunchables in that cold unit also weren\u2019t cool enough and got smothered with Stop Sales.<\/p>\n
Cooked mojo and mang\u00fa in the steam table measured 123 degrees and 125 degrees, respectively, and got hit with Stop Sales for being under 135 degrees. For the same reason, beef empanadas, cheese breads, ham and cheese breads, cheese pastelitos and guava and cheese pastelitos in the hot unit next to the cash register also got hit with Stop Sales. Basura.<\/p>\n
In the seafood area, 181 boxes of Sea Star, Pelican Bay and Tropical salted pollock fillets needed to be at or under 41 degrees but were a balmy 59 to 69 degrees. A hat trick of Stop Sales sent all to the trash.<\/p>\n
Speaking of trash, outside, there was an \u201caccumulation of garbage around the dumpster.\u201d<\/p>\n
![\"Bravo](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/03\/IMG_307_fitted.jpeg "\\"IMG_307_fitted.jpeg")
Bravo Supermarket, 11247 SW 152nd St. DAVID J. NEAL dneal@miamiherald.com <\/p>\n