Deerfield-News.com-Deerfield Beach, FL-A recent inspection of Euroland in Deerfield Beach by the Florida Department of Agriculture showed the business had many citations on its recent inspection.
THE INSPECTION FORCES A REINSPECTION WITHIN FOURTEEN DAYS.
*Deerfield-News adds that if this inspection were done by the other Florida agency, the DBPR, which inspects restaurants, it would have led to a temporary closure, for some reason the Florida Department of Agriculture inspection does not close supermarkets or convenience stores for the same dirty results.
INSPECTION SUMMARY – Re-Inspection Required
The following violations observed during the inspection must be corrected to be in compliance with Chapter 500, 581, and 583,
Florida Statutes, and Rule 5K-4, Florida Administrative Code. A Department inspector will return for a reinspection on or about May
07, 2026. The failure to correct the violations by this date may result in the imposition of the maximum penalties provide in Chapter
500 Florida Statutes, including an administrative fine and the suspension or revocation of your food permit. The reinspection visit is
due to documented citations that pose a risk of foodborne illness.
NOTICE OF FEES
To review your account balance or to renew your permit, please visit our Food Permit Center at https://FoodPermit.FDACS.gov.
COS = Corrected on Site
OBSERVATIONS AND CORRECTIVE ACTIONS
P = Priority Citation
(Directly Associated with Foodborne Illnesses)
Pf = Priority Foundation Citation
(Supports or Leads to a Priority)
INSPECTION: RISK BASED
Violation No. Citation Description and Observation Repeat COS
Citation Description: A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(O) and (Q) Pf
Observation: The duties of the Person in charge are not in compliance due to Sanitization, ware washing,
temperatures, bare hand contact with ready to eat foods, and consumer advisory.
1
Pf
o
Citation Description: 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) Pf
Observation: Demonstration of knowledge not in compliance as evidenced by unavailable certified food
protection manager certificate, priority violations observed, and person in charge not answering relevant
food safety questions correctly.
1
Pf
o
Citation Description: 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(P) Pf
Observation: Person in charge was unable to ensure that food employees were informed in a verifiable
manner to report their illness and or symptoms relate to diseases that are transmissible through food.
Initial if all stated observations have been corrected: __________
2
Pf
o
Citation Description: Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Observation: Processing area: Several open employee water bottles were stored on top of prep tables.
COS: Open employee drinks were discarded by person in charge.
Initial if all stated observations have been corrected: COS Citation Description: 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 products, 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
Observation: Processing area: Observed food employee donning gloves without first washing hands prior
to engaging in food processing. COS: Food employee washed hands after hand washing procedure was
explained.
6
P
x
Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 Pf
Observation: Processing area: Employee washed hand in prep sink next to meat grinder. COS: Food
employee washed hands properly at hand sink.
Initial if all stated observations have been corrected: COS
6
Pf
x
Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat
food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P
Observation: Food prep: Employee using bare hands to carry ready to eat rolls to bakery room before
decorating. Stop sale order and release issued. See order. COS: employee voluntarily discarded rolls
during visit.
7
P
x
Citation Description: 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 Pf
Observation: Processing area: No hand wash soap provided at hand wash sink adjacent to deli and
bakery department. COS: Hand wash soap provided by person in charge.
Initial if all stated observations have been corrected: COS
8
Pf
x
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: Processing area: No hand wash sign provided at hand wash sink adjacent to bakery
department.
Initial if all stated observations have been corrected: __________
8 o
Citation Description: 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) P
Observation: Retail: Packages raw chicken stored on shelf over raw seafood, beef, lamb. Retail:
Packages of raw rabbit stored on shelf of retail over packages of raw beef and fish. COS: Items were
moved to proper location during visit.
13
P
x
Citation Description: Food is not protected from cross contamination by separating raw animal foods
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: Processing area: Raw shell eggs on shelf under prep table over ready to eat marinades.
COS: Raw shell eggs moved to proper location during visit.
13
P
x
Citation Description: 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) P
Observation: Food service: Hot pies with meats and cheeses, cheese pastry, mini pizzas, sausage rolls
that were made at 6AM found at 12PM with internal temperatures of 68-74 degrees F when checked with
an accurate probe thermometer. Stop sale order and release issued. See order.
18
P
o
Page 2 of 6
Print Date: 4/23/2026
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: Coffee station: Milk that was used to make coffees on counter next to coffee machine with
internal temperature of 89 degree F. Stop sale order and release issued. See order.
19
P
o
Citation Description: 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) Pf
Observation: Deli area: Deli meats on display in deli case did not have any date marking. COS: deli meats
were dated during visit. Shawarma area: Gallon of whole milk was opened four days prior not properly date
marked.: COS: Milk was properly date marked during visit.
21
Pf
x
Citation Description: Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) Pf
Observation: Buffet area: No written procedures were available onsite for the use of time as a public
health control for holding without temperature control.
Initial if all stated observations have been corrected: __________
22
Pf
o
Citation Description: Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) Pf
Observation: Retail: Fried eggs in hot case next to shawarma station missing discloser on sign. COS:
disclosure was added during visit.
Initial if all stated observations have been corrected: COS
23
Pf
x
Citation Description: 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) Pf
Observation: Shawarma station: Reminder and disclosure missing from menu and point of sale.
Initial if all stated observations have been corrected: __________
23
Pf
o
Citation Description: 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 Pf
Observation: Food establishment did not have written proper procedures for the clean up of vomit and
diarrhea at time of visit.
Initial if all stated observations have been corrected: __________
24
Pf
Y o
Citation Description: First aid supplies for employees’ use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) P
Observation: Processing area: First aid burn creams on shelf over food processing area near ovens. COS:
Burn creams were moved to proper location during visit.
26
P
Y x
Citation Description: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P
Observation: Processing area: Buckets of chlorine sanitizer in kitchen area had over 200PPM when tested
by inspector. COS: Sanitizer buckets were redrawn and re-tested and the chlorine sanitizer had 50PPM.
Citation Description: 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 P
Observation: Food service area and Shwarma station: Containers of sanitizer wipes stored on prep tables
through out the departments. COS: Sanitizer bottles were moved to proper location during visit. Processing
area: Bottles of bleach and hand sanitizer stored over prep table next to hand wash sink. COS: Bleach and
hand sanitizer were moved to proper location during visit.
26
P
Y x
Citation Description: 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.
Observation: No certified food protection manager certificate was available during the inspection.
Initial if all stated observations have been corrected: __________
95 o
INSPECTION: GRP
Violation No. Citation Description and Observation Repeat COS
Citation Description: Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Observation: Processing area: Chicken soup placed in large stock pot in walk in cooler for cooling.
Initial if all stated observations have been corrected: __________
31
Pf
o
Citation Description: 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)
Observation: Processing area: Foods cooked and placed walk in cooler with tight fitting lids.
Initial if all stated observations have been corrected: __________
31 o
Citation Description: 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
Observation: Processing area: Bulk plastic flour container was not labeled. COS: Bulk flour container was
labeled during the inspection.
Initial if all stated observations have been corrected: COS
35 x
Citation Description: 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
Observation: Backroom area: Receiving door kept open while not in use. Processing area: Gap under
back door leading outside from processing area.
Initial if all stated observations have been corrected: __________
36 Y o
Citation Description: Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Observation: Bakery department: Insect control device installed on wall over prep table and a portable
insect control device stored on prep table. COS: Portable insect control device was removed by person in
charge.
Initial if all stated observations have been corrected: __________
36 Y o
Citation Description: Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Observation: Processing area: Several flies observed in processing area
Citation Description: Premises not maintained free of roaches and rodents; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) P
Observation: Processing area: Live roaches were observed crawling on the prep table, walls and floor.
Several dead roaches were also observed on the floor under and around the fryer, as well as on metal
trays.
36
P
Y o
Citation Description: 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
Observation: Shawarma station: Food employee not wearing beard guard. COS: Employee donned beard
guard during visit.
Initial if all stated observations have been corrected: COS
38 x
Citation Description: Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Observation: Processing area: Several in use wet wiping cloths stored on prep tables between uses.
Initial if all stated observations have been corrected: __
Citation Description: 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
Observation: Processing area: Wet nesting in metal pans, pots and bowl in dry rack.
Initial if all stated observations have been corrected: __________
42 o
Citation Description: Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Observation: Processing area: No chemical sanitizer solution concentration strength measuring test kit
available on premises during the inspection.
Initial if all stated observations have been corrected: __________
46
Pf
o
Citation Description: Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Observation: Processing area: An accumulation of heavy grease and dried food particles was observed on
the underside of the prep tables, ovens, fryers and air vented metal shelves adjacent to 3 compartment
sink.
Initial if all stated observations have been corrected: __________
47 o
Citation Description: 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
Observation: Processing area: Heavy grease and dirt buildup observed on the floor under fryers and
ovens.
Initial if all stated observations have been corrected: __________
53 o
Citation Description: 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
Observation: Processing area: Employee cell phone on prep tables through out department.
Initial if all stated observations have been corrected: _______
Please note each observation that has been corrected.
Page 5 of 6
Print Date: 4/23/2026
Trainee present during inspection. All violations verified by primary inspector.
The issues described in request 5156624 were addressed with the person in charge during this inspection.
No recent pest control service invoice was available upon request.
The affected storage areas must be completely clear of all merchandise, cleaned and sanitized by the next inspection; no other
merchandise may be added to the storage area, or a Broken Stop-use will be issued.
If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the
establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing
equipment will be issued and a Stop-Sale Order of all exposed food items will be issued until the infestation is eradicated. A copy
of the Pest Control Plan Checklist has been provided to the establishment.
Employee Health reporting agreement, Certified food protection manager, Food allergy awareness, Norovirus clean up, and
disinfection and Time as a Public Health control requirement provided.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center
at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned
and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food
establishment must develop and implement a pest management control program.
Stop Use Order issued. 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
