Unlike the Florida Department of Business & Professional Regulation inspections of restaurants, FDACS inspections of grocers, bakeries, food processors and storage facilities don\u2019t cause closures after failed inspections. Parts of the place, however, can be put under Stop Use Orders and Inspector Chantez had to use that power as well as Stop Sale Orders.<\/p>\n
For example, \u201cblack, mold-like grime encrusted on the ice-making portion and chute of the ice machine\u201d earned a Stop Use Order on the ice machine.<\/p>\n
Ham pastelitos on a food-prep table were left uncovered and unattended as people delivering food products passed the table. About 90 ham pastelitos got hit with Stop Sales.<\/p>\n
\u201cMultiple baking trays had encrusted, burnt food residue.\u201d<\/p>\n
There weren\u2019t enough \u201cdrain boards available at the ware wash sink to accommodate all the soiled and cleaned utensils\/equipment accumulated during operating hours.\u201d<\/p>\n
At the hot counter, where foods needed to be kept at 135 degrees or above to prevent bad bacteria growth, \u201cFried chicken, pork chops and pork measured between 97-115 degrees.\u201d Stop Sales came down on all of that.<\/p>\n
In cold storage, where things need to be kept at or under 41 degrees, \u201ccheesecake and flan made early this morning had an internal temperature of 55 degrees.\u201d Stop Sale on the cheesecake, Stop Sale on the flan.<\/p>\n
Part of the problem was the walk-in cooler, with the sole task of keeping its contents at or under 41 degrees, couldn\u2019t get an ambient temperature below 47 degrees. So, the walk-in cooler got sidelined with a Stop Use Order.<\/p>\n
\u201cNo probe thermometer was available at the food establishment to measure food temperatures and ensure safe foods.\u201d<\/p>\n
Employees in the food-service and food-preparation areas worked \u201cwith no effective hair restraint while working with open foods.\u201d<\/p>\n
Also, those same employees were \u201centering and exiting areas and not washing hands prior to handling open foods.\u201c Also, when using single use gloves, they were \u201cchanging tasks and not washing their hands before replacing gloves.\u201d<\/p>\n
Then again, the food-service area handwash sink was blocked by a \u201ctall trash container\u201d and a rolling baking cart did the same with a handwash sink in the back area.<\/p>\n
This story was originally published April 4, 2026 at 12:56 PM.<\/p>\n