Villa Verde Farmer's Market

26390 SW 147 Ave, Homestead, FL 33032 · Mobile Food Dispensing Vehicle · License 2358620

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 5 basic (2 repeats)
-21
Complaint after follow-up on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep162026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at the time of callback raw beef (48°F - Cold Holding); shredded mozzarella (46°F - Cold Holding) bacon (47°F - Cold Holding); ham (48°F - Cold Holding). Inside reach in cooler.
  Administrative complaint
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Still not provided.
  More time given
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed hood filters soiled.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed ceiling soiled with food debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef (48°F - Cold Holding); shredded mozzarella (56°F - Cold Holding) bacon (53°F - Cold Holding); ham (49°F - Cold Holding). As per operator door was constantly opened during rush time for less than 4 hrs.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored over ham I side reach in cooler. Operator rearranged.
  Fixed on the spotRepeat violation
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no test kit for chlorine provided.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken (frozen) thawing at room temperature. Operator placed inside reach in cooler for proper thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed pork not covered inside freezer.
  Repeat violation
  Food stored on floor.
  Observed corn flour and black beans stored on floor at dry storage.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling soiled with food debris.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.