HomeMy Public PortalAbout2024 Final Concessionaire Agreement - Aguamiel - SignedKEY BISCAYNE COMMUNITY CENTER
CONCESSION AGREEMENT
THIS COMMUNITY CENTER CONCESSION AGREEMENT (hereinafter the
"Agreement") is made as of this _____ day of __________, 2023 by and between the VILLAGE
OF KEY BISCAYNE, FLORIDA, a Florida municipal corporation (hereinafter the "Village")
and AGUAMIEL LLC (hereinafter the "Concessionaire").
WHEREAS, the Village is the owner of that certain real property located at 95 West
McIntyre Street, Key Biscayne, Miami-Dade County, Florida and commonly known as the Key
Biscayne Community Center (the "Community Center"); and
WHEREAS, the Village desires to grant Concessionaire revocable license to operate a
food and beverage concession (the "Concession") in accordance with Village Request for Proposal
No. 2023-14 (the “RFP”), which RFP is incorporated by this reference as though fully set forth
herein, the Scope of Services attached hereto as Exhibit “A,” and the Concessionaire’s Proposal
attached hereto as Exhibit “B”; and
WHEREAS, Concessionaire shall operate the Concession on the first floor of the
Community Center in the approximate location shown on Exhibit "C" attached hereto (the
"Concession Location"); and
WHEREAS, the Village desires to engage the Concessionaire to perform the concession
services at the Community Center and provide the deliverables as specified below.
NOW, THEREFORE, in consideration of the mutual promises set forth herein, and other
good and valuable consideration, the receipt and sufficiency of which are hereby acknowledged,
the parties agree as follows:
1. Recitals. The foregoing recitals are true and correct and are hereby incorporated
into this Agreement by reference.
2. Concession Grant. The Village grants to Concessionaire and Concessionaire
accepts from the Village the exclusive, revocable license to operate and maintain the food and
beverage Concession in the Concession Location, subject to and in accordance with the terms of
this Agreement, the Village’s RFP, the Scope of Services attached hereto as Exhibit “A,” the
Concessionaire’s Proposal attached hereto as Exhibit “B.” The Concession granted shall constitute
a license to use that portion of the Community Center designated as the Concession Location, as
identified in Exhibit “C” attached hereto. This Agreement does not constitute a lease, and no
landlord/tenant relationship shall be created. This Agreement shall not impair or affect the
Village's authority to provide for vending machines containing snacks and beverages at the
Community Center or to host or allow special events at which foods and beverages are served by
Village or other persons at the Community Center.
3. Condition of Concession Location. Taking possession of the Concession
Location by Concessionaire shall constitute acknowledgment that the Community Center and the
Concession Location are in good condition. Concessionaire shall accept the Concession Location
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in its presently existing condition, and the Village shall not be required to make any alterations to
the Concession Location or to the Community Center. The parties hereto understand and agree
that all of the existing improvements to the Concession Location less and except the Removable
Items as provided in Article 6 are and shall remain the property of the Village.
4. Concession Fee. Concessionaire shall pay to the Village during the initial term of
this Agreement $2,000.00 per month (the "Monthly Fee") together with all applicable sales taxes
due thereon, for the exclusive, revocable license to operate the Concession at the Concession
Location in accordance with the Concessionaire’s Proposal attached hereto as Exhibit “B.” The
payments shall be paid to the Village on the first (1st) day of each month in advance, and payments
shall be made to the order of the Village of Key Biscayne and mailed to Village of Key Biscayne,
88 West McIntyre Street, Key Biscayne, Florida 33149, to the attention of Finance Director.
5. Use of Premises. The Concession Location shall be used by Concessionaire solely
to operate and maintain the food and beverage Concession. Concessionaire shall not use or permit
the Concession Location to be used for any other purpose. Concessionaire shall not sell, serve,
provide or allow the consumption or use of any alcoholic beverages or tobacco products at the
Concession Location.
6. Equipment Required of Concessionaire. All equipment provided by
Concessionaire that is removable from the Concession Location without any damage (the
"Removable Items") to the Concession Location shall remain the property of Concessionaire and
may be removed by Concessionaire at the termination of this Agreement. If such Removable
Items are not removed within thirty (30) days after termination of this Agreement, the
Removable Items shall become the property of the Village, at the Village Manager's discretion.
7. Quality of Service. All items sold by Concessionaire shall be of first class quality,
commensurate with the Community Center, and the services provided by Concessionaire shall be
rendered courteously and efficiently. The Village reserves the right to prohibit the sale of any item
that it deems objectionable, and the Village shall have the right to order the improvement of the
quality of either the foods, items, or the services rendered.
8. Menu and Charges. Maximum rates and charges for foods and beverages to be
sold and services to be rendered are as set forth in the Concessionaire-proposed and Village-
approved menu, which menu may be amended by agreement of the parties hereto. Concessionaire
shall post the prices for all foods and beverages in such places as the Village Manager may
designate.
9. [OMITTED]
10. Hours of Operation. Concessionaire shall operate the Concession seven (7) days
each week during the term of this Agreement from 7:30 a.m. to 7:00 p.m. on Monday to and
including Thursday, and from 9:00 a.m. to 6:00 p.m. on Friday, Saturday, and Sunday. The Village
Manager reserves the right to establish different hours of operation at any time that the Village
Manager deems the same to be necessary, but shall not reduce hours to less than a total of sixty
(60) hours per week. The Village shall determine those holidays for which the Community Center
shall be closed to the public and to Concessionaire. The Concessionaire may request approval
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from the Village Manager to reduce the total hours of operation or alter the hours of operation,
which approval shall not be unreasonably withheld.
11. Employees of Concessionaire. Concessionaire shall at all times employ only those
persons of good moral character and Concessionaire shall not retain any employee that the Village
considers to be unfit for employment or otherwise objectionable. All employees of Concessionaire
shall be well groomed and neatly dressed at all times. Employees shall conduct themselves
courteously in their relations with the public.
12. Utilities. The Village shall provide routine water, telephone, sewer and electric
service. Concessionaire shall pay all applicable connection fees of utilities and any impact fees
imposed by government entity concerning the Concession Location. Concessionaire shall pay for
any long distance or toll telephone service. The failure or the interruption or termination of any
utility services, in whole or in part, shall not render the Village liable in any respect to
Concessionaire, nor work an abatement of the Monthly Fee, nor relieve Concessionaire from the
obligation to fulfill any covenant or agreement hereof.
13. Term. The initial term of this Agreement shall be for two (2) years, and shall
commence on the date indicated in a Notice to Proceed issued by the Village and end twenty-four
(24) months thereafter. The term of this Agreement is subject to the option to renew as provided
in Article 14, and to sooner termination as provided in Article 29 below.
14. Option to Renew. The Village shall have the option to renew this Agreement for
up to three (3) successive additional one (1) year terms after the expiration of the initial term,
provided that at a time not later than ninety (90) days prior to the expiration of the initial or then
current renewal term of this Agreement, Concessionaire serves a written notice on the Village
Manager of Concessionaire’s desire to extend the term of the Agreement, and provided further,
that no Concessionaire uncured event of default has occurred and is continuing at the time the said
option is exercised and at the time of expiration of the initial term or a renewal term, as the case
may be. All of the provisions of this Agreement shall remain the same during any renewal term
unless both parties mutually agree to revise any of the provisions. The option to renew is, and shall
remain, subject to the provisions of Article 29 of this Agreement, concerning termination by the
Village.
15. Repair and Maintenance of Concession Location. Except as provided in Article
16, Concessionaire shall maintain the Concession Location in good order and repair at
Concessionaire’s own expense during the entire term of this Agreement and any extensions and
renewals thereof. Concessionaire shall perform any required maintenance and repairs at
Concessionaire’s own expense. If Concessionaire neglects or refuses to do so, the Village shall
have the right to perform necessary maintenance or repairs for the account of Concessionaire, and
Concessionaire shall promptly reimburse the Village for the cost of such necessary maintenance
or repairs, provided that the Village shall first give Concessionaire ten (10) days written notice of
its intention to perform necessary maintenance or repairs to enable Concessionaire to perform
necessary maintenance or repairs at Concessionaire’s own expense.
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16. Structural Maintenance. Structural maintenance to the Concession Location and
painting and decoration, whether interior or exterior, shall be done by the Village, except that the
Concessionaire must repair any damages which it has caused.
17. Alterations. No alterations or additions of any character shall be made on or to the
Concession Location by Concessionaire without obtaining the prior written consent of the Village
Manager. If alterations or additions are made, they shall be made at the sole cost and expense of
Concessionaire.
18. Improvements as Property of the Village. All new alterations and additions to
the Concession Location (the “Improvements”), except as provided in Article 6 as to Removable
Items, shall remain on the Concession Location and become the property of the Village on the
termination of this Agreement.
19. Maintenance of Equipment. Concessionaire shall maintain all equipment used
for the Concession in good working condition at all times, at Concessionaire’s sole cost and
expense, for the operation of the Concession. Concessionaire shall be responsible for replacing,
with the exception of reasonable wear and tear, any equipment of the Village that becomes missing,
damaged beyond repair, or too unsanitary for use; Concessionaire shall replace all equipment that
Concessionaire has acquired or will acquire from the previous Concessionaire if it becomes unfit
for use.
20. Premises to be Kept Clean. Concessionaire shall keep the Concession Location
in a clean and sanitary condition at all times. Concessionaire shall store all trash and garbage in
the containers provided by Concessionaire for that purpose. Concessionaire shall provide and pay
for the removal of all trash and garbage from the Concession Location, if Village's solid waste
collection service provider imposes any charge for such service.
21. Right of Access. The Village shall have access to the Concession Location, and to
each part of the Concession Location, during the regular business hours of Concessionaire for the
purpose of inspecting the same and making repairs to the Concession Location.
22. Damage to Concession Location. If at any time during the term of this Agreement
the Concession Location is damaged by fire, act of nature, or other cause beyond the control of
Concessionaire, to the extent that continued use of the Concession Location is not practical,
Concessionaire may, on written notice to the Village delivered within ten (10) days after the
damage has occurred, terminate this Agreement without any liability of Concessionaire to the
Village except for the payment of concession fees accrued to the date of termination. If
Concessionaire does not elect to terminate this Agreement, the Village shall, with due diligence,
restore the Concession Location to operative condition, but the Village shall not be obligated under
this provision to expend on such restoration more than the proceeds of any insurance received by
it on account of the damage. The Village shall not be responsible for any profits lost by
Concessionaire due to the partial or complete damage or destruction of the Concession Location.
If the use of the Concession Location is not practical due to such damage, then Concessionaire
shall not be responsible for the Monthly Fee from the date of the damage until the date that the
repair is complete.
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23. Signs, Advertising, Name. Concessionaire shall not erect any sign on the
Concession Location or in the vicinity of the premises without obtaining the advance written
approval of the Village Manager. The Concession Location shall be known by the name proposed
by the Concessionaire and approved by the Village and this name may not be changed without
obtaining the advance written approval of the Village Manager.
24. Licenses and Permits. Concessionaire shall obtain and pay for all Village, County,
State and Federal permits and all licenses that may be required for the operation of the Concession
and for all Improvements and alterations made by the Concessionaire to the Concession Location
as permitted by the terms of this Agreement.
25. Compliance with Laws. Concessionaire shall comply with all applicable federal,
state, local, and Village laws governing the operation of the Concession and with Village's
operating procedures for the Community Center. Violation of state laws or the ordinances of
Miami-Dade County, Florida or the Village or Village's operating procedures shall be considered
as cause for termination of this Agreement by Village. Village shall be responsible for the
Community Center's compliance with the Americans with Disabilities Act (the "ADA").
However, Concessionaire shall be responsible for accommodating all special ADA-related
requests arising out of Concessionaire's use of the Concession Location.
26. Payment of Bills. Concessionaire shall promptly pay all debts incurred by
Concessionaire for the purchase of goods or services used by Concessionaire in the operation of
the Concession. Concessionaire shall not allow any lien or purported lien to be placed on the
Concession Location or equipment or upon the Community Center. The Community Center shall
fully retain its immunity from all encumbrances or liens as municipal property.
27. Taxes. Concessionaire shall pay all taxes on personal property belonging to
Concessionaire located on the Concession Location, and Concessionaire shall pay all sales and
other taxes levied against the use and operation of the Concession business, the Monthly F ee and
real property taxes, if any, assessed against the Concession Location.
28. Indemnification.
28.1 Concessionaire shall indemnify and hold harmless the Village, its officers,
agents and employees, from and against any and all demands, claims, losses, suits, liabilities,
causes of action, judgment or damages, arising from Concessionaire’s performance or non-
performance of any provision of this Agreement, including, but not limited to, liabilities arising
from contracts between the Concessionaire and third parties made pursuant to this Agreement.
Concessionaire shall reimburse the Village for all its expenses including reasonable attorneys’ fees
and costs incurred in and about the defense of any such claim or investigation and for any judgment
or damages arising from Concessionaire’s performance or non-performance of this Agreement.
28.2 Nothing herein is intended to serve as a waiver of sovereign immunity by the
Village nor shall anything included herein be construed as consent to be sued by third parties in
any matter arising out of this Agreement or any other contract. The Village is subject to section
768.28, Florida Statutes, as may be amended from time to time.
28.3 The provisions of this section shall survive termination of this Agreement.
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29. Termination.
29.1 Termination for Convenience. The Village may terminate this Agreement
for convenience at any time, with or without cause, by providing thirty (30) days written notice to
the Concessionaire of Village’s election to terminate.
29.2 Discontinuance. If the Village Council decides to discontinue food and
beverage Concession service at the Community Center, the Village may terminate this Agreement
or any renewal thereof upon 30 days advance written notice to Concessionaire.
29.3 Concessionaire's Default. If Concessionaire is in default of any of the
terms of this Agreement, the Village shall give Concessionaire a written notice specifying the
particulars of such default. If Concessionaire fails to cure the default within twenty (20) days after
receipt by Concessionaire of the notice, the Village may terminate this Agreement immediately
for cause.
29.4 Termination by the Village. In the event that the Village terminates this
Agreement during the initial term or during any renewal term, the Concessionaire shall have the
option to remove the Removable Items pursuant to the terms and conditions set forth in Article 6
hereof or offer to sell to the Village such Removable Items at a price and terms then to be mutually
agreed upon by the Village and Concessionaire. The Village may accept or reject such offer of sale
by Concessionaire at its sole and absolute discretion.
29.5 Concession Location on Termination. On the termination of this
Agreement for any reason, the Village shall have full authority to take full and exclusive possession
and use of the Concession Location without the necessity of obtaining any legal process.
Concessionaire stipulates that the Village shall not be liable to prosecution or for damages for
resuming exclusive possession and use of the Concession Location.
30. Assignment Prohibited. Concessionaire shall operate the Concession directly
through its employees and shall not assign any right, privilege, or license conferred by this
Agreement; nor may Concessionaire sublicense the whole or any part of the Concession Location.
31. Nondiscrimination. Concessionaire shall not discriminate against any employee
or applicant for employment because of race, color, creed, sex, age, or national origin or sexual
orientation. Concessionaire and Concessionaire’s employees shall not discriminate against any
person because of race, color, age, creed, sex, sexual orientation or national origin by refusing to
furnish such person any service or privilege offered to or enjoyed by the general public.
32. Independent Contractor. The Contractor and its employees, volunteers and
agents shall be and remain an independent contractor and not an agent or employee of the Village
with respect to all of the acts and services performed by and under the terms of this Agreement.
This Agreement shall not in any way be construed to create a partnership, association or any other
kind of joint undertaking, enterprise or venture between the parties.
33. Waiver of Breach. The waiver by the parties of any breach of any term contained
in this Agreement shall not be deemed to be a waiver of such term for any subsequent breach of
the same or any other term. The subsequent acceptance of a concession fee payment by the Village
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shall not be deemed to be a waiver of any prior occurring breach by Concessionaire of any term
contained in this Agreement regardless of the knowledge of the Village of the prior existing breach
at the time of the acceptance of the concession fee payment.
34. Material Terms. Each term of this Agreement is material. A breach by
Concessionaire of any one of the terms of this Agreement shall be considered to be a material
breach of the entire Agreement and shall be grounds for the termination of the entire Agreement
by the Village, after expiration of any applicable notice and cure period.
35. Headings for Convenience Only. The article/paragraph headings contained in this
Agreement are for convenience of reference only and are not intended to define or limit the scope
of any provision of this Agreement.
36. Governing Law. This Agreement shall be construed in accordance with the laws
of the State of Florida and any proceeding arising between the parties in any manner pertaining or
related to this Agreement shall, to the extent permitted by law, be held in Miami -Dade County,
Florida.
37. Attorneys Fees and Waiver of Jury Trial.
37.1 In the event of any litigation arising out of this Agreement, the prevailing party
shall be entitled to recover its attorneys’ fees and costs, including the fees and expenses of any
paralegals, law clerks and legal assistants, and including fees and expenses charged for
representation at both the trial and appellate levels.
37.2 IN THE EVENT OF ANY LITIGATION ARISING OUT OF THIS
AGREEMENT, EACH PARTY HEREBY KNOWINGLY, IRREVOCABLY, VOLUNTARILY
AND INTENTIONALLY WAIVES ITS RIGHT TO TRIAL BY JURY.
38. Entire Agreement/Modification/Amendment.
38.1 This writing contains the entire Agreement of the parties and supersedes any
prior oral or written representations. No representations were made or relied upon by either party,
other than those that are expressly set forth herein.
38.2 No agent, employee, or other representative of either party is empowered to
modify or amend the terms of this Agreement, unless executed with the same formality as this
document.
39. Notices. Any notices required by this Agreement shall be in writing and shall be
deemed to have been properly given if transmitted by hand-delivery, by registered or certified mail
with postage prepaid return receipt requested, or by a private postal service, addressed to the parties
(or their successors) at the addresses listed on the signature page of this Agreement or such other
address as the party may have designated by proper notice.
40. Conflicts; Order of Priority. This document without exhibits is referred to as the
“Base Agreement.” In the event of a conflict between the terms of this Base Agreement and
any exhibits or attachments hereto, or any documents incorporated herein by reference, the
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conflict shall be resolved in the following order of priorities and the more stringent criteria
for performance of the Concession shall apply:
40.1 First Priority: amendments to this Base Agreement that are in writing and
executed by both parties, with later amendments taking precedence;
40.2 Second Priority: this Base Agreement;
40.3 Third Priority: Exhibit “A,” the Scope of Services;
40.4 Fourth Priority: Village Request for Proposal No. 2023-14;
40.5 Fifth Priority: Exhibit “C,” the Concession Location; and
40.6 Sixth Priority: Exhibit “B,” the Concessionaire’s Proposal.
41. Reservation; Authority.
41.1 Rights Reserved. Any rights not expressly granted herein by Village to
Concessionaire are reserved by Village.
41.2 Regulatory Approval. Village cannot, and hereby specifically does not,
waive or relinquish any of its regulatory approval or enforcement rights and obligations as it may
relate to regulations of general applicability which may govern the Concession or any operations
at the Concession. Nothing herein shall be deemed to create an affirmative duty of Village to
abrogate its sovereign right to exercise its police powers and governmental powers by approving
or disapproving or taking any other action in accordance with its ordinances, rules and regulations,
federal laws and regulations and state laws and regulations.
42. Counterparts This Agreement and any amendments may be executed in one or
more counterparts, each of which shall be deemed an original but all of which together shall
constitute one and the same instrument.
43. Insurance. Concessionaire shall secure and maintain throughout the duration of
this Agreement insurance of such types and in such amounts not less than those specified below
as satisfactory to Village, naming the Village as an Additional Insured, underwritten by a firm
rated A-X or better by A.M. Best and qualified to do business in the State of Florida. The insurance
coverage shall be primary insurance with respect to the Village, its officials, employees, agents
and volunteers naming the Village as additional insured. Any insurance maintained by the Village
shall be in excess of the Concessionaire’s insurance and shall not contribute to the
Concessionaire’s insurance. The insurance coverages shall include at a minimum the amounts set
forth in this Article and may be increased by the Village as it deems necessary or prudent.
43.1 Commercial General Liability coverage with limits of liability of not less
than a $1,000,000 per Occurrence combined single limit for Bodily Injury and Property Damage.
This Liability Insurance shall also include Completed Operations and Product Liabili ty coverages
and eliminate the exclusion with respect to property under the care, custody and control of
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Concessionaire. The General Aggregate Liability limit and the Products/Completed Operations
Liability Aggregate limit shall be in the amount of $2,000,000 each.
43.2 Workers Compensation and Employer’s Liability insurance, to apply for all
employees for statutory limits as required by applicable State and Federal laws. The policy(ies)
must include Employer’s Liability with minimum limits of $1,000,000.00 each accident. No
employee, subcontractor or agent of the Concessionaire shall be allowed to provide Services
pursuant to this Agreement who is not covered by Worker’s Compensation insurance.
43.3 Business Automobile Liability with minimum limits of $1,000,000 per
Occurrence, combined single limit for Bodily Injury and Property Damage. Coverage must be
afforded on a form no more restrictive than the latest edition of the Business Automobile Liability
policy, without restrictive endorsements, as filed by the Insurance Service Office, and must include
Owned, Hired, and Non-Owned Vehicles.
43.4 Commercial All Risk Property Insurance covering all items included in
Concessionaire’s operations and at the Concessionaire Location, including fixtures, equipment,
merchandise and personal property located at the Concession Location, and all alteration s,
additions or changes made by Concessionaire, pursuant to Article 17, in an amount not less than
100% of their full replacement value.
43.5 Certificate of Insurance. Certificates of Insurance shall be provided to the
Village, reflecting the Village as an Additional Insured (except with respect to Professional
Liability Insurance), no later than ten (10) days after award of this Agreement and prior to the
execution of this Agreement by Village and prior to commencing any Concession services. Each
certificate shall include no less than (30) thirty-day advance written notice to Village prior to
cancellation, termination, or material alteration of said policies or insurance. The Concessionaire
shall be responsible for assuring that the insurance certificates required by this Article remain in
full force and effect for the duration of this Agreement, including any extensions or renewals that
may be granted by the Village. The Certificates of Insurance shall not only name the types of
policy(ies) provided, but also shall refer specifically to this Agreement and shall state that such
insurance is as required by this Agreement. The Village reser ves the right to inspect and return a
certified copy of such policies, upon written request by the Village. If a policy is due to expire
prior to the completion of the Concession services, renewal Certificates of Insurance shall be
furnished thirty (30) calendar days prior to the date of their policy expiration. Each policy
certificate shall be endorsed with a provision that not less than thirty (30) calendar days’ written
notice shall be provided to the Village before any policy or coverage is cancelled or restricted.
Acceptance of the Certificate(s) is subject to approval of the Village.
43.6 Additional Insured. The Village is to be specifically included as an
Additional Insured for the liability of the Village resulting from the Concession services performed
by or on behalf of the Concessionaire in performance of this Agreement. The Concessionaire’s
insurance, including that applicable to the Village as an Additional Insured, shall apply on a
primary basis and any other insurance maintained by the Village shall be in excess of and shall not
contribute to the Concessionaire’s insurance. The Concessionaire’s insurance shall contain a
severability of interest provision providing that, except with respect to the total limits of liability,
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the insurance shall apply to each Insured or Additional Insured (for applicable policies) in the same
manner as if separate policies had been issued to each.
43.7 Deductibles. All deductibles or self-insured retentions must be declared
to and be reasonably approved by the Village. The Concessionaire shall be responsible for the
payment of any deductible or self-insured retentions on Concessionaire’s insurance in the event of
any claim.
43.8 The provisions of this Article shall survive termination of this Agreement.
44. Severability. If any term or provision of this Agreement shall to any extent be held
invalid or unenforceable, the remainder of this Agreement shall not be affected thereby, and each
remaining term and provision of this Agreement shall be valid and be enforceable to th e fullest
extent permitted by law.
45. Survival of Provisions. Any terms or conditions of either this Agreement that
require acts beyond the date of the term of the Agreement, shall survive termination of the
Agreement, shall remain in full force and effect unless and until the terms or conditions are
completed and shall be fully enforceable by either party.
46. Prohibition of Contingency Fees. The Concessionaire warrants that it has not
employed or retained any company or person, other than a bona fide employee working solely for
the Concessionaire, to solicit or secure this Agreement, and that it has not paid or agreed to pay
any person(s), company, corporation, individual or firm, other than a bona fide employee working
solely for the Concessionaire, any fee, commission, percentage, gift, or any other consideration,
contingent upon or resulting from the award or making of this Agreement.
49. Public Entity Crimes Affidavit. Concessionaire shall comply with Section
287.133, Florida Statutes (Public Entity Crimes Statute), notification of which is hereby
incorporated herein by reference, including execution of any required affidavit.
50. Public Records Act Compliance
50.1 Concessionaire acknowledges that all inventions, innovations,
improvements, developments, methods, designs, analyses, drawings, reports, compiled
information, and all similar or related information (whether patentable or not) which relate to
Services to the Village which are conceived, developed or made by Concessionaire during the term
of this Agreement (“Work Product”) belong to the Village. Concessionaire shall promptly disclose
such Work Product to the Village and perform all actions reasonably requested by the Village
(whether during or after the term of this Agreement) to establish and confirm such ownership
(including, without limitation, assignments, powers of attorney and other instruments).
50.2 Concessionaire agrees to keep and maintain public records in
Concessionaire’s possession or control in connection with Concessionaire’s performance under
this Agreement. The Village Manager or her designee shall, during the term of this Agreement and
for a period of three (3) years from the date of termination of this Agreement, have access to and
the right to examine and audit any records of the Concessionaire involving transactions related to
this Agreement. Concessionaire additionally agrees to comply specifically with the provisions of
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Section 119.0701, Florida Statutes. Concessionaire shall ensure that public records that are exempt
or confidential and exempt from public records disclosure requirements are not disclosed, except
as authorized by law, for the duration of the Agreement, and following completion of the
Agreement until the records are transferred to the Village.
50.3 Upon request from the Village custodian of public records, Concessionaire
shall provide the Village with a copy of the requested records or allow the records to be inspected
or copied within a reasonable time at a cost that does not exceed the cost provided by Chapter 119,
Florida Statutes, or as otherwise provided by law.
50.4 Unless otherwise provided by law, any and all records, including but not
limited to reports, surveys, and other data and documents provided or created in connection with
this Agreement are and shall remain the property of the Village.
50.5 Upon completion of this Agreement or in the event of termination by either
party, any and all public records relating to the Agreement in the possession of the Concessionaire
shall be delivered by the Concessionaire to the Village Manager, at no cost to t he Village, within
seven (7) days. All such records stored electronically by Concessionaire shall be delivered to the
Village in a format that is compatible with the Village’s information technology systems. Once
the public records have been delivered upon completion or termination of this Agreement, the
Concessionaire shall destroy any and all duplicate public records that are exempt or confidential
and exempt from public records disclosure requirements.
50.6 Any compensation due to Concessionaire shall be withheld until all records
are received as provided herein.
50.7 Concessionaire’s failure or refusal to comply with the provisions of this
section shall result in the immediate termination of this Agreement by the Village.
50.8 Notice Pursuant to Section 119.0701(2)(a), Florida Statutes. IF THE
CONCESSIONAIRE HAS QUESTIONS REGARDING THE APPLICATION OF
CHAPTER 119, FLORIDA STATUTES, TO THE CONCESSIONAIRE’S DUTY
TO PROVIDE PUBLIC RECORDS RELATING TO THIS AGREEMENT,
CONTACT THE CUSTODIAN OF PUBLIC RECORDS.
Custodian of Records: Jocelyn B. Koch
Mailing address: 88 West McIntyre Street
Key Biscayne, FL 33149
Telephone number: 305-365-5506
Email: jkoch@keybiscayne.fl.gov
51. E-Verify Affidavit. In accordance with Section 448.095, Florida Statutes, the
Village requires all contractors doing business with the Village to register with and use the E -
Verify system to verify the work authorization status of all newly hired employees. The Village
will not enter into a contract unless each party to the contract registers with and uses the E -Verify
system. The contracting entity must provide of its proof of enrollment in E -Verify. For instructions
on how to provide proof of the contracting entity’s participation/enrollment in E-Verify, please
visit: https://www.e-verify.gov/faq/how-do-i-provide-proof-of-my-participationenrollment-in-e-
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Village of Key Biscayne, FL Contract No.: 2023-14 Page 12 of 13
verif. By entering into this Agreement, the Contractor acknowledges that it has read Section
448.095, Florida Statutes; will comply with the E-Verify requirements imposed by Section
448.095, Florida Statutes, including but not limited to obtaining E -Verify affidavits from
subcontractors; and has executed the required affidavit attached hereto and incorporated herein.
[Remainder of page intentionally left blank. Signature pages follow.]
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Village of Key Biscayne, FL Contract No.: 2023-14 Page 1 of 13
IN WITNESS WHEREOF, the parties hereto have caused this Agreement to be executed the day
and year as first stated above.
VILLAGE OF KEY BISCAYNE
By:
Steven C. Williamson
Village Manager
Attest:
By:
Jocelyn B. Koch
Village Clerk
Approved as to form and legal sufficiency:
By:
Weiss Serota Helfman Cole & Bierman, P.L.
Village Attorney
Addresses for Notice:
Village of Key Biscayne
Attn: Village Manager
88 West McIntyre Street
Key Biscayne, FL 33149
305-365-5514 (telephone)
305-365-8936 (facsimile)
swilliamson@keybiscayne.fl.gov (email)
With a copy to:
Weiss Serota Helfman Cole & Bierman, P.L.
Attn: Chad Friedman, Esq.
Village of Key Biscayne Attorney
2800 Ponce de Leon Boulevard, Suite 1200
Coral Gables, FL 33134
cfriedman@wsh-law.com (email)
CONCESSIONAIRE
By:
Name:
Title:
Entity:
Addresses for Notice:
With a copy to:
(telephone)
(facsimile)
(email)
agua__miel@outlook.com
786-650-4076
Aguamiel LLC
1900 SW 8th ST APT W205, Miami FL 33135
jmearheardt@gmail.com
412-266-3005
Earnheardt 1000 Brickel plz APT
2506 Miami Fl 33131
AGUAMIEL LLC
President
David Suarez
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
8
SECTION 2. PROJECT DESCRIPTION
2.1 DESCRIPTION:
The purpose of this RFP is to establish a contract for to operate the Community Center Food and Beverage
Services Concession consisting of approximately 180 square feet of existing Concession Space (see Exhibit
“A”) in the existing Village of Key Biscayne Community Center building located at 10 Village Green Way,
Key Biscayne, Florida. The Village intends to license a qualified Food and Beverage Service provider
(“Concessionaire”) to operate and maintain the Concession Space and provide Food and Beverage
Services in a manner that conforms to the requirements of this RFP and is most advantageous to the
Village.
All proposals submitted in response to this RFP and any Concession Agreement awarded to the Successful
Proposer must conform to the following terms and conditions.
2.2 SCOPE OF WORK
2.2.1 Health and Safety Standards:
As the Concessionaire, the Successful Proposer shall comply with all applicable local, state and
federal laws and health and safety requirements, with all latest revisions or amendments, including
but not limited to, the Occupational and Safety and Health Administration (OSHA) standards, State
of Florida Department of Agriculture and Consumer Services, or the Division of Hotels and
Restaurants of the State of Florida Department of Business and Professional Regulation, as
applicable, and Rule E64-11, Florida Administrative Code.
2.2.2 Menu:
The Proposer shall construct and submit a Menu of proposed food and beverage products, with
prices, to be offered at the Concession Space, along with a copy of each item’s US Food & Drug
Administration mandated Nutritional Facts Label and proposed pricing. The proposed Menu should
highlight all food and beverage items having high nutritional qualities, such as “sugar-free”, “low
sugar”, “low calorie”, “organic”, “fat-free”, “low fat”, “non-GMO”, “cholesterol-free”, “low
cholesterol”, “no transfat”, etc.
At least thirty percent (30%) of foods offered for sale shall meet the following nutritional
requirements:
1. Not more than 35 percent of its total calories shall be from fat.
2. Not more than 10 percent of its total calories shall be from saturated fat.
3. Not more than 35 percent of its total weight shall be composed of sugar, including
naturally occurring and added sugar.
4. Not more than 175 calories per individual food item.
At least fifty percent (50%) of beverages offered for sale shall meet the following nutritional
requirements:
1. Fruit-based drinks that are composed of no less than 50 percent fruit juice and that have
no added sweeteners.
2. Drinking water.
3. Milk, including, but not limited to, chocolate milk, soy milk, rice milk, and other similar
dairy or nondairy milk.
4. Electrolyte replacement beverages that do not contain more than 42 grams of added
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
9
sweetener per 20 ounce serving.
The higher the overall nutritional value of the proposed Menu, the more points will be awarded in
the evaluation. Prices for food and beverage items having high nutritional qualities or satisfying the
nutritional requirements shall not be more than ten percent (10%) greater than the prices of
comparable products without such high nutritional quality or requirements.
2.2.3 Concession Requirements and Conditions:
It is the responsibility of each Proposer, before submitting a proposal in response to this RFP, to
obtain and carefully review the Concession Requirements and Conditions and the Contract
Documents for the Concession License.
2.2.4 Concessionaire’s Relation to the Village:
It is expressly agreed and understood that the Concessionaire is in all respects an independent
contractor as to all Services hereunder, and that the Concessionaire is in no respect an agent,
servant or employee of the Village.
2.2.5 Assignment:
The Concessionaire shall not transfer or assign the performance of the Services required by this RFP
and the Contract without the Village’s prior written consent.
2.2.6 Hours of Operation:
The concessionaire shall operate the Concession seven (7) days each week during the term of this
Agreement from 7:30 a.m. to 7:00 p.m. on Monday to and including Thursday, and from 9:00 a.m.
to 6:00 p.m. on Friday, Saturday, and Sunday. The Village Manager reserves the right to establish
different hours of operation at any time that the Village Manager deems the same to be necessary
but shall not reduce hours to less than a total of sixty (60) hours per week. The Village shall
determine those holidays for which the Community Center shall be closed to the public and to
Concessionaire. The Concessionaire may request approval from the Village Manager to adjust the
total hours of operation or alter the hours of operation, which approval shall not be unreasonably
withheld.
2.2.7 Employees of Concessionaire:
The Concessionaire shall at all times employ only those persons of good moral character and
Concessionaire shall not retain any employee that the Village considers to be unfit for employment
or otherwise objectionable. All employees of Concessionaire should be well groomed and neatly
dressed at all times. Employees shall conduct themselves courteously in their relations with the
public.
2.2.8 Signs, Advertising, Name:
The concessionaire shall not erect any sign on the Concession Location or in the vicinity of the
premises without obtaining the advance written approval of the Village Manager. The Concession
Location shall be known by the name proposed by the Concessionaire and approved by the Village
and this name may not be changed without obtaining the advance written approval of the Village
Manager.
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
10
2.3 MAINTENANCE AND REPAIRS
2.3.1 Concession Space Maintenance:
The Concessionaire shall always maintain a sanitary, safe, and courteous environment and provide
high quality service while operating the Concession.
The Concession Location shall be used by Concessionaire solely to conduct a food and beverage
business. Concessionaire shall not use or permit the Concession Location to be used for any other
purpose. Concessionaire shall not sell, serve, provide or allow the consumption or use of any
alcoholic beverages or tobacco products at the Concession Location.
2.3.2 Repairs and Maintenance of Location:
The Concessionaire shall maintain the Concession Location in good order and repair at the
Concessionaire’s own expense during the entire term of this Agreement and any extensions and
renewals thereof. The Concessionaire shall perform any required maintenance and repairs at
Concessionaire’s own expense. If Concessionaire neglects or refuses to do so, the Village shall have
the right to perform necessary maintenance or repairs for the account of Concessionaire, and
Concessionaire shall promptly reimburse the Village for the cost of such necessary maintenance or
repairs, provided that the Village shall first give Concessionaire ten (10) days written notice of its
intention to perform necessary maintenance or repairs to enable Concessionaire to perform
necessary maintenance or repairs at Concessionaire’s own expense.
2.3.3 Structural Maintenance:
Structural maintenance to the Concession Location and painting and decoration, whether interior
or exterior, shall be done by the Village, except that the Concessionaire must repair any damages
which it has caused.
2.3.4 Alterations:
No alterations or additions of any character shall be made on or to the Concession Location by
Concessionaire without obtaining the prior written consent of the Village. If alterations or additions
are made, they shall be made at the sole cost and expense of Concessionaire.
2.3.5 Improvements as Property of the Village:
All new alterations and additions to the Improvements in the Concession Location, except as
provided in Article 6 as to Removable Items, shall remain on the Concession Location and become
the property of the Village on the termination of this Agreement.
2.3.6 Maintenance of Equipment:
Concessionaire shall maintain all equipment used for the Concession in good working condition at
all times, at Concessionaire’s sole cost and expense, for the operation of the Concession.
Concessionaire shall be responsible for replacing, with the exception of reasonable wear and tear,
any equipment of the Village that becomes missing, damaged beyond repair, or too unsanitary for
use; Concessionaire shall replace all equipment that Concessionaire has acquired or will acquire
from the previous Concessionaire if it becomes unfit for use.
2.3.7 Premises to be Kept Clean:
Concessionaire shall keep the Concession Location in a clean and sanitary condition at all times.
Concessionaire shall store all trash and garbage in the containers provided by Concessionaire for
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
11
that purpose. Concessionaire shall provide and pay for the removal of all trash and garbage from
the Concession Location, if Village's solid waste collection service provider imposes any charge for
such service.
2.3.8 Damage to Concession Location:
If at any time during the term of this Agreement the Concession Location is damaged by fire, act of
nature, or other cause beyond the control of Concessionaire, to the extent that continued use of
the Concession Location is not practical, Concessionaire may, on written notice to the Village
delivered within ten (10) days after the damage has occurred, terminate this Agreement without
any liability of Concessionaire to the Village except for the payment of concession fees accrued to
the date of termination. If Concessionaire does not elect to terminate this Agreement, the Village
shall, with due diligence, restore the Concession Location to operative condition, but the Village
shall not be obligated under this provision to expend on such restoration more than the proceeds
of any insurance received by it on account of the damage. The Village shall not be responsible for
any profits lost by Concessionaire due to the partial or complete damage or destruction of the
Concession Location. If the use of the Concession Location is not practical due to such damage,
then the Concessionaire shall not be responsible for the Monthly Fee from the date of the damage
until the date that the repair is complete.
2.3.8 Utilities:
The Village shall provide routine water, telephone, sewer, and electric service. Concessionaire shall
pay all applicable connection fees of utilities and any impact fees imposed by government entity
concerning the Concession Location. Concessionaire shall pay for any long distance or toll
telephone service. The failure or the interruption or termination of any utility services, in whole or
in part, shall not render the Village liable in any respect to Concessionaire, nor work an abatement
of the Monthly Fee, nor relieve Concessionaire from the obligation to fulfill any covenant or
agreement hereof.
2.4 EQUIPMENT
2.4.1 Equipment Installation:
Where the Concessionaire will be installing Equipment and/or fixtures and/or furnishings in the
Concession Space, the Concessionaire shall do so with licensed and insured contractors employed
by the Concessionaire who shall obtain any necessary permits for such work.
A detailed list of all equipment and/or non-structural improvements proposed to be provided
and/or installed by the Proposer at the Concession Space.
NOTE THAT, EXCEPT FOR THE CENTER CABINETRY, ALL EQUIPMENT, FIXTURES AND FURNISHINGS
IN THE EXISTING CONCESSION SPACE, AS SHOWN ON EXHIBIT “C” AND AS LISTED ON EXHIBIT “D”,
INCLUDING DISPLAY CASES, REFRIGERATORS, MICROWAVE, COFFEE MACHINE, ETC. BELONG TO
THE CURRENT CONCESSIONAIRE. IF THE CURRENT CONCESSIONAIRE DOES NOT PROPOSE TO THIS
RFP OR IS NOT AWARDED THE NEW CONCESSION AGREEMENT, THE CURRENT CONCESSIONAIRE
HAS THE RIGHT TO REMOVE ITS EQUIPMENT, FIXTURES AND FURNISHINGS OR SELL THEM. OTHER
PROPOSERS TO THIS RFP SHOULD NOT EXPECT THE EXISTING EQUIPMENT, FIXTURES AND
FURNISHINGS TO REMAIN IN PLACE OR BE AVAILABLE.
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
12
All equipment provided by Concessionaire that is removable from the Concession Location without
any damage (the "Removable Items") to the Concession Location shall remain the property of
Concessionaire and may be removed by Concessionaire at the termination of this Agreement. If
such Removable Items are not removed within thirty (30) days after termination of this Agreement,
it shall become the property of the Village, at the Village Manager's discretion.
2.5 LICENSES, PERMITS, FEES AND INSURANCE
2.5.1 Licenses and Permits:
The Successful Proposer shall secure and pay for any and all necessary and required licenses,
certifications, permits and inspections to perform the Services, including, but not limited to Miami-
Dade County, the State of Florida Department of Agriculture and Consumer Services, or the Division
of Hotels and Restaurants of the State of Florida Department of Business and Professional
Regulation, as applicable, and Miami-Dade County. All required municipal, county and state
certifications, licenses and/or permits must be completed within thirty (30) days of being awarded
the Concession and prior to receipt of a Notice to Proceed.
By submitting a Proposal in response to this RFP, Proposer represents and warrants to the Village
that it holds or will acquire and hold all licenses, certifications and permits (“Licenses”) required by
applicable law and by any other governmental authority or agency to perform the Services.
Proposer represents and warrants to the Village that any required licenses, certifications or permits
shall be in full force and effect on the date of commencement of the Services and further represents
that it holds and will hold all required licenses, certifications and permits throughout the term of
the Concession Agreement. Proposer shall provide the Village with copies of all licenses,
certifications and permits it presently has with its Proposal and during the term of the Agreement
upon request.
2.5.2 Payment of Bills:
Concessionaire shall promptly pay all debts incurred by Concessionaire for the purchase of goods
or services used by Concessionaire in the operation of the Concession. Concessionaire shall not
allow any lien or purported lien to be placed on the Concession Location or equipment or upon the
Community Center. The Community Center shall fully retain its immunity from all encumbrances or
liens as municipal property.
2.5.3 Taxes:
Concessionaire shall pay all taxes on personal property belonging to Concessionaire located on the
Concession Location, and Concessionaire shall pay all sales and other taxes levied against the use
and operation of the Concession business, the Monthly Fee and real property taxes, if any, assessed
against the Concession Location.
2.5.4 Insurance:
The Concessionaire shall not commence Work under the Agreement until it has obtained all
insurance required and such insurance has been approved by the Village. The Concessionaire shall
purchase and maintain, in full force and effect for the term of the Agreement, at the
Concessionaire’s sole expense.
2.5.5 Compliance with Law and Other Requirements:
The concessionaire shall conduct its operations in compliance with all applicable federal, State,
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
13
County and local laws in providing the Work required by this RFP, including specifically, Chapter 17
(Noise), of the Village’s Code of Ordinances regulating, inter alia, noise, power tools, etc.
The concessionaire shall comply with applicable state and local laws governing the operation of the
Concession and with Village's operating procedures for the Community Center. Violation of state
laws or the ordinances of Miami-Dade County, Florida or the Village or Village's operating
procedures shall be considered as cause for termination of this Agreement by Village. Village shall
be responsible for the Community Center's compliance with the Americans with Disabilities Act (the
"ADA"). However, Concessionaire shall be responsible for accommodating all special ADA-related
requests arising out of Concessionaire's use of the Concession Location.
2.6 SERVICE, INSPECTIONS AND RATES
2.6.1 Quality of Service:
All items sold by Concessionaire shall be of first-class quality, commensurate with the Community
Center, and the services provided by Concessionaire shall be rendered courteously and efficiently.
The Village reserves the right to prohibit the sale of any item that it deems objectionable, and the
Village shall have the right to order the improvement of the quality of either the foods or the
services rendered.
2.6.2 Inspections:
The Contractor may also be subject to periodic compliance inspections of the concession facility by
the Village or its designee. The inspections may include a comprehensive review of the following:
A. Service quality, attentiveness, courteousness, etc.;
B. Food quality, presentation, and merchandising:
C. Sanitation practices and conditions;
D. Personal appearance;
E. Training program techniques, schedules, and records;
F. Safety conditions;
G. Operational performance from a financial perspective; and
H. Other related operational conditions and/or practices.
2.6.3 Rates and Charges:
Maximum rates and charges for foods and beverages to be sold and services to be rendered are as
set forth in the Concessionaire-proposed and Village-approved menu included in Exhibit "B"
attached hereto, which menu may be amended by agreement of the parties hereto. Concessionaire
shall post the prices for all foods and beverages in such places as the Village Manager may designate.
Concessionaire shall not change any approved rates and charges or curtail or diminish any food or
beverage services provided for in this Agreement without first requesting and receiving permission
from the Village Manager.
2.6.4 Payment to the Village:
Monthly payment of a Concession License Fee shall be made by the Concessionaire to the Village
during the term of the Concession Agreement. Such payment shall be due on the first of each month
in advance and if not received by the tenth of the same month, the Concessionaire shall be deemed
in default and shall be subject to actions by the Village at law and as described herein.
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
14
Payments shall be made to the order of the Village of Key Biscayne and paid at the Village of Key
Biscayne, Community Center.
Concessionaire is to submit their proposed monthly rent rate and menu with pricing in EXHIBIT B of
the RFP.
2.6.5 Attorney’s Fees:
If the Village incurs any expense in enforcing the terms of the Agreement, whether suit be brought
or not, Concessionaire agrees to pay all such costs and expenses including, but not limited to, court
costs, interest and reasonable attorney’s fees.
END OF SECTION
Exhibit A
Exhibit A
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
BUSINESSPROPOSAL
Aguamiel Miami
@aguamiel.us
agua__miel@outlook.com
1
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
TAB A
Representations and Certifications
Aguamiel LLC RFP Response to RFP 2023-14
COMMUNITY CENTER FOOD AND BEVERAGE CONCESSION
Submitted by:
David Suarez
Roxaby Gomez
Submission Date:
August 15, 2023
2
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession - RFP ft 2023-14
SECTION 6. FORMS, AFFIDAVITS, AND ATTACHMENTS
� rn"
�
� '
Form 1: Response Checklist
FORM 1
RESPONSE CHECKLIST
Form 2: Addendum Acknowledgment
Form 3: Certificate of Authority (Complete one of the two forms as applicable)
• Form 3A: Certificate of Authority (for Corporations or Partnerships)
• Form 3B: Certificate of Authority (for Individuals)
Form 4: Proposer's Statement of Organization
Form 5: References
Form 6: Affidavits•Form 6A:Single Execution Affidavits •Form 6B:Independence Affidavit •Form 6C:Non-Collusion Affidavit
Form 7: Drug Free Workplace
Form 8: Certification to Accuracy of Proposal
Form 9: Scrutinized Companies
Form 10: Public Entity Crimes
Form 11: Dispute Disclosure
Form 16: Certificate of Insurance
ATTACHMENTS
A: Draft Contract
' EXHIBITS
M / A: Scope of Services
� B: Fee Schedule/Price Proposal
[II] C: Concession Location
E: Florida Department of Health 64E-11
D: Key Biscayne Community Center Concession Equipment Inventory
F: Plans
3
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession - RFP # 2023�14
FORM 2
ADDENDUM ACKNOWLEDGEMENT
Solicitation Title:
COMMUNITY CENTER FOOD AND BEVERAGE CONCESSION
Solicitation No.:
RFP # 2023-14
Listed below are the dates of issue for each Addendum received in connection with this Solicitation:
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
Addendum No. Dated
□No Addendum issued for thisSolicitation
Firm's Name: __ f,_G-_U_A_!Yl_li:i_L __ L_L-_C., ________________ _
Authorized Represen tative's Name: __ 0_1r_11�1�D-�A�·-s�·1.,�fr�l.t�1-___________ _
Title: f R.e Stf>£Nt----���-------------------------
Email: __ ,4_&_/J_,4'-"_=-=-�r,1_/=f,_l���()'-V�T,_l_OO_t:.----=,C'-d_rh'---------------
Phone Number: 1&-lg -6�
Authorized Signature: .. n=
x
4
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession -RFP # 2023�14
FORM 3A
CERTIFICATE OF AUTHORITY
(If Corporation)
I HEREBY CERTIFY that a meeting of the [circle one] Board of Directors/�f ______ _
l/r!u1u11 e L L le
________ a business existing under the laws of the State of _,__{,_,.Z..,.o<---'--'v,'---'·d"'---'�_,_ _ _, (the
"Entity") held on -��.._,,.,,'---'IJ.y_-'l"'-0:::....:'f...:.h_:_ ____ _,. 20--22, the following resolution was duly
passed and adopted:
"RESOLVED, that, _ _,,J)'--'�---'-V-=--,,__,· Oc....____.:S::..u-=-tl,'-'-V'--=<e-=-�--==----�· as
_,__'Pt,.!..Ll<?.w,!5_._i .,Q'-";;.'-'N-"-'\�-of the Entity, be and is hereby authorized to
execute this Proposal dated Av&us-r \S'l'I-\ • 20.23., on
behalf of the Entity and submit this Proposal to the Village of Key
Biscayne, and this Entity and the execution of this Certificate of Authority,
attested to by the Secretary of the Corporation, and with the Entity's Seal
affixed, will be the official act and deed of this Entity."
I FURTHER CERTIFY that said resolution is now in full force and effect.
IN WITNESS WHEREOF, I have hereunto set my hand and affixed the official seal of the Entity
this __ 2._0_�---day of __ ---=Jc!..'c:-e'.J...:1:---------' 20n.
-Secretary:--\(Q �-President: -ft;;:�
Print Name: J<Nc"lo "\ Gc�M § ,'.2-Print Name: VA-vid 5vi'.\. 11.€�
(Seal)
5
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession -RFP tf 2023-14 NOT
cERr1F1cA;;�/�urHoR1rv A-f'PLI cA-f3Ll::
(if Individual)
1, ________________ ("Affiant") being first duly sworn, deposes and says:
1. I am the ------------------------------
[Se I e ct and print as applicable: Owner/Partner/Officer/Representative/Agent] of: ____ _
_______________________________ doing
business as --------------------------� the
Contractor that has submitted the attached Proposal.
2.I am fully informed respecting the preparation and contents of the attached Proposal and all of
the pertinent circumstances respecting such Proposal.
3.I am authorized to execute the Proposal dated-----------� and submit
this Proposal to the Village of Key Biscayne, and the execution of this Certificate of Authority,
attested to by a Notary Public,, will be the official act and deed of this attestation.
In the presence of: Signed, sealed and delivered by:
Witness #1 Print Name: _______ _ Print Name: ___________ _
Title: ______________ _
Witness #2 Print Name: _______ _
ACKNOWLEDGMENT
State of Florida
County of _______ _
On this ___ day of _____________ � 20__, before me the undersigned,
personally appeared-----------------� whose name(s) is/are
subscribed to the within instrument, and he/she/they acknowledge that he/she/they executed it.
Witness my hand and official seal:
Notary Public {Print, Stamp, or Type as Co mmissioned)
___ Personally known to me; or
___ Produced identification (Type of Identification: ______________ __,
---Did take an oath; or
Did not take an oath ---
6
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession -RFP # 2023-14
1.
2.
3.
4.
5.
6.
7.
FORM4
PROPOSER'S STATEMENT OF ORGANIZATION
llC:
Principal Business Address, Phone and Email Address: L'frJo Sw 8-fb sr. Afr IAJ Zo,c
Fo of Proposer (Corporation, Partnership, Joint Venture, Other):
AfllNE:fl. (ov1,·d ...
A.If a corporation, in what state incorporated: _N'-"-'/�Pr __________ _
B.Date Incorporated: -�3�/�2-'1_._./�W�-Z�I _____________ _
C.Federal ID Number (EIN)_'B�C.�-�Z�--S�1_9�'-1�(;;�Lf�---------
D.If a joint Venture or Partnership, date of Agreement: 2 / / 9 / 'Z OZ I
E.
F.
Name and address of all partners (state whether general or limited J. partnership): Wvid Sucwe"".t /f2o;,<:,;.By ½<>«� -/qoo Sw 8/-i.. s7; /'ifl \;)(Db
If other than a corporation or partnership describe, organization and name of /1,:;\��
principals. l '3
Provide names of principals or officers as appropriate and provide proof of the ability of the
individuals so named to legally bind proposer.
Name Title
fl -G ·d €'..,V\ -r
Indicate the number of years' proposer has had current continual successful ex erien,�e
performing work of a similar scope relevant to this RFP Agreement. 2.5 l'An> as fK J"1 ,-l,'G-1,)
List all entities participating in this Agreement (including subcontractors if applicable):
N�{lle
/
Address . Title
A.fl4UAt1i'el lte /"loO Sw Bili 5t /lt;f. 1,jj?ac H,.,,,1,._ ti 3313sN � , ,
8.
C.
7
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession - RFP # 2023-14
8.
9.
10.
11.
12.
13.
14.
15.
16,
17.
18.
D.N A-
Outline specific areas of responsibility for each entity listed in Question 7. A.A&1111-11ttl!L ,5 a,,e:;111Ns,1$Le @fL ml <JBl1<r1tnotvs
B.IV A-
C.N /If
D.fJ(A
County or municipal business tax receipt number (attach copies):
County: 01tfr(Y// -D[t()f, COUA11Y -7b/ '7'120
Municipal: UN!N DA-08" cou;J,Y
Have you ever failed to complete any work awarded to you?
Yes No ...L...If yes, attach a separate sheet of explanation.
Within the last five years, has any officer or partner of your organization ever been an officer
or partner of another or:ganization that failed to complete an Agreement? Yes__ No _V_ If yes, attach a separate sheet of explanation.
Within the last five yea/ have you ever had a performance, payment or bid bond called?Yes__ No __ If yes, attach a separate sheet of explanation.
Have you, any officer or partner of your organization, or the organization been involved in any litigation or arbitray.en against the Village? Yes__ No ..'L__ If yes, attach a separate sheet of explanation.
Within the last five years, have you, any officer or partner of your organization, or the
organization or parent company or its subsidiaries been involved in any litigation or arbitration against any o\:her Florida public entity?
Yes__ No_✓_ If yes, attach a separate sheet of explanation.
Within the last five years, have you, any officer or partner of your organization, or the
organization or parent company or its subsidiaries been involved in any litigation or
arbitration against any private entity for an amount greater than $100,000? Yes__ No L If yes, attach a separate sheet of explanation.
Has your organization or any of its partners, officers, or key personnel, or its subsidiaries or
parent company been c,barged or indicted for any criminal activity within the last five years? Yes__ No_✓_ If yes, attach a separate sheet of explanation.
Has your organization or any of its partners, officers, or key personnel, or its subsidiaries or
parent company been convicted and/or fined for any criminal activity within the last five years?Yes No ✓ If yes, attach a separate sheet of explanation.
Within the last five years, have you, any officer or partner of your organization, or the
8
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Exhibit B
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Revised 09/26/2023
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EXHIBIT C
CONCESSION LOCATION
The Concession is located with the Key Biscayne Community Center located at 95 West McIntyre St. Key
Biscayne, Florida on the first floor of the Community Center adjacent to the front desk.
45
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EXHIBIT E
FLORIDA DEPARTMENT OF HEALTH 64E-11
FOOD HYGIENE
64E-11.001 Food Hygiene ‒ General (Repealed)
64E-11.002 Definitions
64E-11.003 Food Hygiene Standards Supplies
64E-11.004 Food Protection (Repealed)
64E-11.005 Personnel (Repealed)
64E-11.006 Food Equipment and Utensils (Repealed)
64E-11.007 Sanitary Facilities and Controls (Repealed)
64E-11.008 Other Facilities and Operations (Repealed)
64E-11.009 Temporary Food Service Events (Repealed)
64E-11.010 Vending Machines (Repealed)
64E-11.011 Procedure When Infection Is Suspected
64E-11.012 Manager Certification
64E-11.013 Sanitation Certificates and Fees
64E-11.014 Mobile Food Units
64E-11.015 Afterschool Meal Program
64E-11.001 Food Hygiene ‒ General.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Formerly 10D-13.21, Amended 2-21-
91, Retained here and Transferred to 7C-4.008, Amended 6-1-93, 8-28-96, Formerly 10D-13.021, Repealed 12-29-16.
64E-11.002 Definitions.
Unless defined below, terms and phrases have the same definition provided in paragraph 1 -201.10(B), Food Code,
2013 Recommendations of the United States Public Health Service, Food and Drug Administration, NTISP PB2013 -
110462 (“Food Code”). The Food Code is incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09894.
(1) “Adulterated” – Food shall be considered to be adulterated:
(a) If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in
case the substance is not an added substance such food shall not be considered adulterated under this clause if the
quantity of such substance in such food does not ordinarily render it injurious to health, or
(b)If it bears or contains any added poisonous or added deleterious substance, other than one which is a pesticide
chemical in or on a raw agricultural commodity, which in or on the raw agricultural commodity has been removed to
the extent possible in good manufacturing practice, and the concentration of such residue in the processed food when
ready to eat, is not greater than the tolerance prescribed for the raw a gricultural commodity, or
(c) If it consists in whole or in part of a diseased, contaminated, filthy, putrid, or decomposed substance, which
renders it unfit for consumption, or
(d) If it has been produced, prepared, packed or held under insanitary condi tions whereby it may become
contaminated with filth, or whereby it may have been rendered diseased, unwholesome, or injurious to health, or
(e) If it is the product of a diseased animal, an animal which has died otherwise than by slaughter, or an animal
that has been fed the uncooked offal from a slaughter house, or from other food establishments, or
(f) If its container is composed, in whole or in part, of any poisonous or deleterious substance which may render
the contents injurious to health.
(2) “Air gap” – The unobstructed vertical distance, through the free atmosphere, between the lowest opening from
any pipe or faucet supplying water to a tank, plumbing fixture, or other device and the flood -level rim of the receptacle,
46
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or the lowest opening from any waste outlet pipe and the flood-level rim of the receptacle.
(3) “Air Curtain” – A mechanical device which produces a controlled plane of moving air at a minimum velocity
of 500 feet per minute across the opening protected and directed so as to prevent the entrance of flying insects and
other airborne contaminants.
(4) Approved Source – Food originated from an establishment that is under the regulatory authority of a state or
federal agency.
(5) Bars and Lounges – A facility which possesses a consumption on premises alcoholic beverage license from
the Division of Alcoholic Beverages & Tobacco; where food service is limited to:
(a) The preparation of drinks; or
(b) The service of snack foods (such as, chips, popcorn and pretzels); or
(c) The service of time/temperature control for safety foods and no preparation of time/temperature control for
safety food occurs.
(6)Catering Operation – A food service establishment operation that prepares food at one location for delivery to
and individual portion service at another location.
(7) Civic – Any organization, excluding Division of Blind Services, who offers food service to the public; and,
(a) Possesses tax exempt status under 26 U.S.C. section 501(c)(4), or
(b) Is incorporated and operates primarily to further the common good and general welfare of the people of the
community, whether for profit or not.
(8) “Commissary” – A food service establishment or any other commercial establishment where food, containers,
or supplies are stored, prepared, or packaged, or where utensils are sanitized for transit to, and sale or service at, other
locations.
(9)Community Based Residential Facility – A facility as defined in rule 64E-12.002, of the Florida Adminstrative
Code.
(10)Extensively Remodeled – Structural changes to an existing establishment which costs in excess of 50 percent
of the establishment’s assessed value, as indicated by the county property appraiser.
(11) “Fixed food establishment” – A food service establishment which operates at a specific location and is
connected to electrical, water, and sewage disposal systems.
(12) “Food preparation” – The manipulation of foods intended for human consumption by such means as washing,
slicing, peeling, chipping, shucking, scooping, an d/or portioning. The term also includes those activities involving
temperature changes, combining ingredients, opening ready-to-eat food packages, or any other activity causing
physical or chemical alterations in the food.
(13) Fraternal – An organization primarily operating for social, intellectual, educational, charitable, benevolent,
moral, patriotic, or religious purposes for the benefit of its members, that offers food service to its members or the
public at their facility and possesses a charter.
(14) Frankfurter – As defined in 9 C.F.R. §319.180 (01-01-2018) herein incorporated by reference and available
at https://www.flrules.org/Gateway/reference.asp?No=Ref-09895.
(15) “Garbage” – Food waste generated on premises that is not disposed of through the sewage disposal system.
The term also includes solid waste such as discarded containers or wrappers that are contaminated with food waste.
(16)Highly Susceptible Population – A group of persons who are more likely than other populations to experience
foodborne disease because they are immunocompromised, institutionalized older adults, preschool age children in
custodial care, or elementary school age children.
(17) Hot Water – A minimum water temperature of 100 degrees Fahrenheit or above.
(18) “Indirect waste connection” – An indirect waste connection is a liquid waste pipe that is connected with the
sewerage system through an air gap or air break.
(19) Limited Food Service Operation – Any establishment with a food service operation, so limited by the type
and quantity of foods prepared and the equipment utilized, that it poses a lesser degree of risk to the public’s health,
and, for the purpose of fees, requires less time to monitor. The term includes small seasonally operated concessions
stands at schools, regardless of the level of food preparation, provided the concession stand is only operated in
conjunction with sporting events, festivals, or similar activites, as well as satellite kitchens that dispense catered meals
47
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and similar facilities.
(20) “Manager” – An individual who has direct authority, control or supervision over employees engaged in the
storage, preparation, display and serving of food to the public.
(21) “Misbranded” – Food shall be considered to be misbranded:
(a) If in packaged form it lacks a label containing the name and place of business of the manufacturer, packer, or
distributor; or an accurate statement of the contents, or
(b) If it is offered for sale under the name of another food, or
(c) If it purports to be or is represented as a food for which a definition and standard of identity has been prescribed
and it is not.
(22) “Mobile food unit” – Any food service unit which is self-propelled or otherwise moveable from place to
place and is self-sufficient for utilities, such as gas, water, electricity and liquid waste disposal, whose commissary is
a DOH regulated food service establishment.
(23) Perishable Food – Any food of such type or in such condition as may spoil. Food contained in hermetically
sealed containers processed by heat or other means to prevent spoilage and properly packaged, dehydrated, dried or
powdered foods so low in moisture content as to retard development of microorganisms are not considered readily
perishable.
(24) “Plumbing authority” – The local governing body, such as a county or city building inspection department
which has adopted a plumbing code and has authority to interpret, inspect, and provide enforcement of plumbing
standards.
(25) Premises – The physical food service establishment and the contiguous land or property under the control of
the manager, operator or owner of the establishment.
(26) “Product thermometer” – A thermometer, thermocouple, thermistor or other device that when inserted into
food indicates the temperature of the food. This term does not include non -product ambient temperature sensing
devices.
(27) “Reconstitute” – The recombination of dehydrated food products with potable water or other suitable liquids.
(28) “Sanitation Certificate” – A license issued by the department to operate a food service establishment.
(29) Safe Temperature – 135 degrees Fahrenheit or above or 41 degrees Fahrenheit or below.
(30) Snack – A commercially pre-packaged, non-time/temperature control for safety ready-to-eat-food item that
is wrapped for individual consumption.
(31) “Temporary food service event” – Any event offering food service on the premises of a fo od service
establishment approved by the department. These events are at a fixed location for a temporary period of time not to
exceed any combination of 18 days within a calendar year and in conjunction with a single event or celebration.
(32) Theater – A facility that shows motion pictures and offers food, such as popcorn, hot dogs, soft drinks, nachos
and cheese, and pre-packaged snack items, for consumption by the admittees of such theaters.
(33) “Wholesome” – Food which is in sound condition, clean, free from adulteration and otherwise suitable for
human consumption.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.22,
Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.009, Amended 6-1-93, 11-30-93, 8-28-96, Formerly 10D-
13.022, Amended 3-15-98, 7-14-03, 4-1-09, 9-26-18.
64E-11.003 Food Hygiene Standards.
(1) Food Supplies – Except as specifically provided in this subsection, the standards for food supplies are
governed by Part 3-2 of the Food Code, as incorporated by reference in rule 64E -11.002, F.A.C.
(a) Food received or used in food service establishments must be from sources approved or considered satisfactory
by the department and must be clean, wholesome, f ree from spoilage, adulteration and misbranding, and safe for
human consumption. Food must have been prepared, processed, handled, packaged, transported and stored in a
sanitary manner so as to be protected from contamination and spoilage.
(b) Meat and meat products received or used in a food service establishment shall be identified as having been
officially inspected for wholesomeness and sanitation by a federal or state regulatory program.
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(c) Food prepared in a private home shall not be used, sold, or offered to the public by a food service establishment
or theater.
(2) Food Protection – Except as specifically provided in this subsection, the standards for food protection are
governed by Parts 3-3 through 3-8 of the Food Code, as incorporated by reference in rule 64E-11.002, F.A.C.
(a) Food while being transported, stored, prepared, displayed, served or sold at a food service establishment must
be protected from dust, flies, rodents or other vermin, toxic materials, unclean equipment and utensils, unnecessary
handling, coughs and sneezes, flooding by sewage, overhead leakage and all other sources of contamination.
(b) In the event of an emergency occurrence such as a fire, flood, power outage or similar event that might resu lt
in the contamination of food, or that might prevent potentially hazardous food from being held at a safe temperature,
the person in charge must immediately notify the department.
(3) Personnel – Except as specifically provided in this subsection, the standards for personnel are governed by
Parts 2-2 through 2-5 of the Food Code, as incorporated by reference in rule 64E-11.002, F.A.C.
(a) No person while affected with any disease in a communicable form or while a carrier of such disease or while
afflicted with boils, infected wounds, sores, or an acute respiratory infection, can work in any area of a food service
establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces
with pathogenic organisms, or transmitting disease to other individuals, and no person known or suspected of being
affected with any such disease or condition can be employed in such an area or capacity. If the management of the
food service establishment has reason to suspect that an employee has contracted any disease in a communicable form
or has become a carrier of such disease that can be transmitted by normal food service operation, the department must
be notified immediately. Both management and employee are responsible fo r compliance with the requirements of
this section.
(b) Infants and children under 14 years of age are not permitted in food preparation areas. Only authorized
individuals, necessary for the operation of the food service establishment, or as part of an or ganized educational event,
are allowed in the food preparation or utensil washing areas.
(4) Food Equipment and Utensils – Except as specifically provided in this subsection, the standards for food
equipment and utensils are governed by Chapter 4 of the Food Code, as incorporated by reference in rule 64E-11.002,
F.A.C. Every food service establishment must have equipment and utensils so designed, constructed, located, installed,
maintained and operated as to permit full compliance with the provisions of th is chapter. Only equipment necessary
for the proper operation of the activities of the food service establishment is required. Sinks used for the preparation
of food shall not be used for any other purpose.
(5) Sanitary Facilities and Controls – except as specifically provided in this subsection, the standards for sanitary
facilities and controls are governed by Chapter 5 of the Food Code, as incorporated by reference in rule 64E -11.002,
F.A.C.
(a) Water Supply – The water supply must be adequate, of safe sanitary quality and from an approved source in
accordance with provisions of chapters 62-550 and 62-555, F.A.C., or chapter 64E-8, F.A.C. Chapters 62-550 and 62-
555, F.A.C. (07/2018) are incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09896 and at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09897. Hot and cold running water under pressure must be
provided in all areas where food is prepared and where equipment and multi -use utensils are washed.
(b) Sewage Disposal – Sewage must be disposed of in a public sewerage system or other approved sewerage
system in accordance with provisions of chapter 64E-6 or chapter 62-600, F.A.C., whichever is applicable. Chapter
62-600, F.A.C. (07/2018) is incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09898. Grease interceptors must be readily accessible for
cleaning. Grease interceptors must be designed and installed in accordance with provisions of chapter 64E -6, F.A.C.,
or the applicable plumbing authority.
(c) Plumbing – Plumbing must be sized, installed, and maintained in accordance with provisions of the ap plicable
plumbing authority. The plumbing must provide adequate quantities of potable water to required locations throughout
the establishment; prevent contamination of the water supply; properly convey sewage and liquid wastes from the
establishment to the sewerage system; and must not constitute a source of contamination of food, equipment or utensils
49
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or create an unsanitary condition or nuisance. An indirect waste connection is required between the sewerage system
and any drains originating from equipment in which food, portable equipment, or utensils are placed.
(d) Handwashing Facilities – Lavoratories must be located in or immediately adjacent to all toilet rooms. At least
one employee handwashing facility must be located within each food preparation area, within 20 feet of the duty
station, visible and accessible through an unobstructed area.
1. For school concession stands existing and operating prior to January 2010, an employee handwashing facility
is not required in an outdoor cooking area, pro vided that the outdoor cooking area is adjacent to a concession stand
building that meets the employee handwashing facility requirements.
2. Where only prepackaged food items are served and workers do not open prepackaged items or otherwise come
into contact with exposed food, a handwashing sink must be within 100 feet and on the same floor where food items
are distributed.
(e) Garbage and Rubbish Disposal – All garbage and rubbish must be removed from the food establishment
premises with sufficient frequency to prevent nuisance conditions and must be disposed of in accordance with
provisions of chapter 62-701, F.A.C. (07/2018), which is incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09899.
(f) Vermin Control – Insecticides or pesticides, when used, must be used in full compliance with chapter 5E -14,
F.A.C. (07/2018), which is incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09900.
(6) Other Facilities and Operations – Except as specifically provided in this subsection, the standards for other
facilities and operations are governed by Chapters 6-7 of the Food Code, as incorporated by reference in rule 64E-
11.002, F.A.C.
(a) Ventilation – All rooms in which food is stored, prepared or served, utensils are washed, toilet, dressing and
locker rooms and garbage storage areas must be well ventilated. Filters, where used, must be readily removable for
cleaning unless designed to be cleaned in place. Ventilation systems must comply with applicable fire prevention
requirements and must discharge in such a manner as not to create a nuisance. Intake and exhaust air ducts must be
maintained to prevent the entrance of dust, dirt, and other contaminating materials.
(b) At least one utility sink or curbed cleaning facility with a floor drain must be provided a nd used for the cleaning
of mops or similar wet floor cleaning tools and for the disposal of mop water or similar liquid wastes. The use of
lavatories, utensil washing or equipment washing, or food preparation sinks for this purpose is prohibited.
1. Each utility sink or curbed cleaning facility must be supplied with hot and cold water under pressure.
2. School concession stands that operate only in conjunction with sporting events, festivals, or similar actvities
are exempt from this requirement when a self-contained mopping apparatus is used in accordance with the
manufacturer’s instructions and is available for use at all times and
a. The school concession stand was existing and operating prior to January 1, 2010, or
b. The school concession stand was constructed and operating on or after January 1, 2010, and the food operation
is restricted to the service of prepackaged food items.
(c) Live Birds and Animals – No live birds or animals, excluding crustacea, shellfish, and fish in aquariums, are
allowed in a food service establishment, in vehicles used for transporting food, or in any other area or facility used to
conduct food service operations, except as provided under section 413.08, F.S.
(7) Temporary Food Service Events – Food service operations at temporary food service events must comply
with all applicable sanitary requirements of this rule, unless otherwise exempted in this subsection.
(a) Notification – Temporary food service event sponsors or vendors must complete form DH8004 -DCHP-
02/2018, Temporary Food Service Event Application, 02/18, which is incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09901.
(b) Facilitites – Specific requirements for the physical facility where the food service operation is to be conducted
are based on the type food that is to be prepared or served, the length of the event, and the amount of food preparat ion
that is to be conducted at the temporary facility.
1. If the food service operation is intended for the sale of only packaged, non -time/temperature control for safety
(non-TCS) food or drink, the food packages must be protected from dust, dirt, and other sources of contamination
50
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
77
during storage and serving.
2. Overhead protection must be provided at all food service operations when food is prepared or portioned on
premises.
3. When time/temperature control for safety (TCS) food is prepared at temporary food service events of more
than 3 days, the physical structure where the food preparation occurs must be protected from the entrance of flying
insects and other vermin.
(c) All food and beverages served at temporary food service events must be from approved sources in accordance
with provisions of this chapter or prepared on premises.
(d) All food served at temporary food service events must be protected in accordance with provisions of this
chapter.
(e) Food and food-contact surfaces must be protected from contamination by customers and dust. Where
necessary, effective shields or covers must be provided.
(f) Ice which will be consumed or which will come into contact with food must be obtained from an approved
source. The ice must be held in a way that protects it from contamination until dispensed.
(g) Storage of packaged food in contact with water or undrained ice is prohibited. Beverage containers may be
stored in direct contact with ice when:
a. The storage facility is equipped with adequate drains which preclude the accumulation of water during use;
b. The melt water is disposed of so as not to create a nuisance; and
c. The storage facility is kept clean.
(h) When all necessary washing and sanitizing of utensils and equipment are conducted at an approved
commissary or food service establishment, a utensil washing sink is not required, provided that an adequate supply of
spare preparation and serving utensils are maintained in the establishment and used to replace those that become
soiled. A sanitizer solution in a bucket or spray bottle to adequately sanitize the food preparation surfaces must be
available at all times.
(i) All food service operations which prepare food on premises must provide an adequate supply of potable water
for cleaning and employee handwashing. An adequate supply may be provided in clean, portable containers equipped
with on/off valves. Soap and single-service towels must be available for handwashing and hand drying.
(j) Equipment must be installed in such a manner that the establishment can be kept clean and the food w ill not
become contaminated.
(k) Liquid waste which is not discharged into a sewerage system must be disposed of in a manner that will not
create a public health hazard or a sanitary nuisance.
(l) Floor construction in establishments which prepare food on premises must be of durable material. Dirt or
gravel subflooring can be used when graded to drain, and covered with platforms, duckboards, plastic film, wood
chips, shavings, or similar suitable material such as a sufficient cover of grass or turf to con trol dust.
(m) Walls and ceilings, when required, must be constructed to minimize the entrance of flies and dust. Ceilings
may be of wood, canvas, or other materials which protect the interior of the establishment from the elements and walls
may be of such materials or of 16 mesh screening or equivalent. Doors to food preparation areas, when required, must
be solid or screened and shall be self-closing. Counter service openings, for facilities with wall enclosures, must not
be larger than necessary for the particular operation conducted and must be kept closed at all times, except when food
is actually being served.
(n) All food service operations at temporary food service events without effective facilities for cleaning and
sanitizing tableware must provide only single-service articles for use by the consumer.
(8) Vending Machines – Except as specifically provided in this subsection, the standards for vending machines
are governed by Section 4-204.12 – Section 4-204.111 of the Food Code, as incorporated by reference in rule 64E-
11.002, F.A.C.
(a) Food Supplies – All foods, beverages, and ingredients offered for sale through vending machines offering
time/temperature control for safety foods, which are located at food service establishments regulated under this
chapter, must be from approved sources in accordance with provisions of subsection (1); must be manufactured,
processed, and prepared in an approved food service establishment or food processing plant; and must be delivered to
51
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
78
the vending machine from an approved commissary or other approved food establishment.
(b) Food Protection – All food must be protected in accordance with provisions of subsection (2). A thermometer
accurate to plus or minus 3 degrees Fahrenheit must be provided to indicate the air temperature of food storage
compartments used for time/temperature control for safety foods.
(c) Cleaning – All food-contact surfaces of vending machines must be thoroughly cleaned and subjected to
effective bactericidal treatment at scheduled intervals, based upon the type of product being dispensed, as approved
by the department in accordance with provisions of subsection (4). A record of such cleaning and sanitizing operations
must be maintained in each machine and must be current for at least the p ast 30 days. The cavities and door edges of
microwave ovens and similar equipment, used in conjunction with the beverages or food from a vending machine,
must be cleaned at least once a day and must be kept free of encrusted grease deposits and other accum ulated soil.
Food-contact surfaces of all equipment and utensils must be protected from contamination at all times, including while
being transported from the commissary to the vending location.
(d) Single-Service Containers – All single-service containers which receive food or beverage from machines
dispensing products in bulk must be purchased in sanitary cartons or packages, which protect the containers from
contamination; must be stored in a clean dry place in the original carton or package until intro duced into the container
magazine or dispenser of the vending machine; and must be handled in a sanitary manner. Single -service containers
stored within the vending machine must be protected from manual contact, leakage, dust, insects, rodents and other
contamination.
(e) Equipment Location – Vending machines, ovens, and other equipment associated with the use of beverages
or food from a vending machine, must be located in a room, area or space which can be maintained in a clean condition
and which is protected from overhead leakage from drains, piping and other sources.
1. Each machine must be so located that the space around and under the machine can be readily cleaned and so
that insect and rodent harborage is not created. The immediate area must be wel l lighted and ventilated. The floor area
upon which vending machines are placed must be of such construction as to be easily cleaned and must be kept clean
and in good repair.
2. Adequate handwashing facilities, including hot and cold running water, soap and individual, single-service
towels must be located within 50 feet of machine locations where employees service bulk food machines.
Handwashing facilities must be within 20 feet of machine locations where employees handle unpackaged or exposed
foods.
(f) Interior Construction and Maintenance – All interior surfaces and component parts of vending machines must
be so designed and constructed as to permit easy cleaning and shall be kept clean.
1. All food-contact surfaces of vending machines must be smooth, in good repair, and free of breaks, corrosion,
open seams, cracks, and chipped places. The design of such surfaces must be such as to preclude routine contact
between food and V-type threaded surfaces, except that in equipment where such contact is unavoidable, such as ice
makers, such threads must be minimized. All joints and welds in food-contact surfaces must be smooth; and all internal
angles and corners of such surfaces must be rounded to facilitate cleaning. If solder is used, it must be compo sed of
safe materials and be corrosion resistant. All food-contact surfaces of vending machines, including containers, pipes,
valves and fittings, must be constructed of non-toxic, corrosion resistant, and nonabsorbent materials and must be kept
clean. All containers, valves, fittings, chutes and faucets which are in contact with food must be easily disassembled
and when disassembled, all surfaces must be visible for inspection and cleaning. In machines of such a design that
pipes or tubing are in contact with food but are not readily removable, in-place cleaning of such pipes and pipe fittings
may be permitted; provided:
a. They are so arranged that cleaning and bactericidal solutions can be circulated throughout the fixed system;
b. Such solutions will contact all interior surfaces;
c. The system is self-draining or otherwise capable of being completely evacuated; and
d. The cleaning procedures result in thorough cleaning of the equipment.
2. The openings into all nonpressurized containers used for th e storage of vendable foods and ingredients
including water must be provided with covers which prevent contamination from reaching the interior of the
containers. Such covers must be designed to provide a flange which overlaps the opening and must be slope d to
52
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
79
provide drainage from the cover surface wherever the collection of condensation, moisture or splash is possible.
Concave covers or cover areas are prohibited. Any port opening through the cover must be flanged upward at least
three sixteenth inch and must be provided with an overlapping cover flanged downward. Condensation or drip
deflecting aprons must be provided on all piping, thermometers, equipment, rotary shafts and other functional parts
extending into the container, unless a watertight joint is provided. Such aprons must be considered as satisfactory
covers for those openings which are in continuous use. Gaskets, if used, must be of a material which is nontoxic,
stable, and nonabsorbent and must have a smooth surface. All gasket retaining groove s must be easily cleanable.
3. The delivery tube or chute and orifice of all bulk food vending machines must be protected from normal manual
contact, dust, insects, rodents and other contamination. Design must be such as to divert condensation or other mo isture
from the normal filling position of the container receiving the food or beverage. The vending stage of such machines
must be provided with a tight fitting, self-closing door or cover which is kept closed, except when food is being
removed.
4. The food storage compartment and other compartments in refrigerated vending machines which are subject to
condensation or cooling water retention must be so constructed as to be self -draining or must be provided with a drain
outlet which permits complete draining of the compartment. In vending machines designed to store cartoned
beverages, diversion devices and retention pans or drains for leakage must be provided. All such drains, devices and
retention pans must be easily cleanable.
5. Opening devices which come into contact with the food or the food -contact surface of the containers must be
constructed of smooth, nontoxic, corrosion resistant and nonabsorbent materials. Unless the opening device is of a
single-service type, it must be readily removable for cle aning and must be kept clean. Parts of multi-use opening
devices which come into contact with the food or food-contact surface of containers must be protected from manual
contact, dust, insects, rodents and other contamination and such parts must be readily removable for cleaning and must
be kept clean.
(g) Delivery of Foods, Equipment, and Supplies – Food, single-service containers, and food-contact surfaces of
equipment, containers, and devices must be protected from the elements, dirt, dust, insects, ro dents, and other
contaminants while in transit to vending machine locations. Time/temperature control for safety foods must be
maintained at safe temperatures while in transit.
(h) Personnel – Individuals servicing or replenshing these machines must comp ly with all applicable provisions
of subsection (3), rule 64E-11.012, and rule 64E-11.013, F.A.C.
Rulemaking Authority 381.006, 381.0072 FS. Law Implemented 381.006, 381.0072 FS. History–New 1-1-77, Amended 1-6-81,
Formerly 10D-13.23, Amended 2-21-91, Retained here and Transferred to 7C-4.010, Amended 6-1-93, 8-28-96, Formerly 10D-
13.023, Amended 3-15-98, 7-14-03, 9-26-18.
64E-11.004 Food Protection.
Rulemaking Authority 381.0072 FS. Law Implemented 120.542, 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly
10D-13.24, Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.011, Amended 6-1-93, 8-28-96, Formerly 10D-
13.024, Amended 3-15-98, 7-14-03, Repealed 9-26-18.
64E-11.005 Personnel.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.25,
Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.012, Amended 6-1-93, Formerly 10D-13.025, Amended 3-15-
98, 7-14-03, Repealed 9-26-18.
64E-11.006 Food Equipment and Utensils.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.26,
Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.013, Amended 6-1-93, 8-28-96, Formerly 10D-13.026,
Amended 3-15-98, 7-14-03, Repealed 9-26-18.
53
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
80
64E-11.007 Sanitary Facilities and Controls.
Rulemaking Authority 381.006, 381.0072 FS. Law Implemented 381.006, 381.0072 FS. History–New 1-1-77, Amended 1-6-81,
Formerly 10D-13.27, Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.014, Formerly 10D-13.027, Amended 3-
15-98, 7-14-03, Repealed 9-26-18.
64E-11.008 Other Facilities and Operations.
Rulemaking Authority 381.006, 381.0072 FS. Law Implemented 381.006, 381.0072 FS. History–New 1-1-77, Amended 1-6-81,
Formerly 10D-13.28, Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.015, Amended 8-28-96, Formerly 10D-
13.028, Amended 3-15-98, Repealed 9-26-18.
64E-11.009 Temporary Food Service Events.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 6-1-93, Formerly 10D-13.0292, Amended 3-15-
98, Repealed 9-26-18.
64E-11.010 Vending Machines.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 6-1-93, Formerly 10D-13.0331, Amended 3-15-
98, Repealed 9-26-18.
64E-11.011 Procedure When Infection Is Suspected.
When the department has reasonable cause to suspect possibility of disease transmission from any food service
establishment employee, the department shall secure a morbidity history of the suspected employee, or make other
such investigation as may be indicated and take appropriate action. The department may require any or all of the
following measures:
(1) Immediate exclusion of the employee from all food service establishments.
(2) Immediate closure of the food service establishment concerned until, in the opinion of the department, no
further danger of disease outbreak exists.
(3) Restriction of the employee’s service to some area of the establishment where there would be no danger of
transmitting the disease.
(4) Adequate medical and laboratory examination of the employee or other employees.
Rulemaking Authority 381.006, 381.0072(2) FS. Law Implemented 381.006, 381.0072(2) FS. History –New 1-1-77, Amended 1-6-
81, Formerly 10D-13.36, Amended 2-21-91, Retained here and Transferred to 7C-4.022, Formerly 10D-13.036.
64E-11.012 Manager Certification.
(1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public must
have passed a written certification test which complies with section 509.039, Florida Statutes, within 30 days after the
effective date of employment. Those managers who successfully pass the certification examination will be issued a
certificate which is valid for a period of five years from the date of issuance.
(2) All establishments must designate in writing the food service manager or managers for each location.
Establishments that serve highly susceptible populations, or have three or more employees at one time engaged in the
storage, preparation, display, or serving of food must have at least one certified manager present at all times when said
activities are taking place. All other establishments must have a certified manager or managers responsible for all
periods of operation, but said manager or managers need not be present at all times.
(3) It is the responsibility of the certified manager or person in charge to train or ensure the training of all
employees under their supervision and control who engage in the storage, preparation, or serving of food, or cleaning
of equipment, utensils, or food contact and non-food contact surfaces, and to do so in accordance with acceptable
sanitary practices as described in this chapter. The trainings must be annual and provided to employees by March 31
of each year. Employees hired after the annual training has been provided for that calendar year must receive training
54
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
81
within 30 days of being hired. The certified manager or person in charge must also maintain a copy of the
establishment’s most recent regular food service inspection form provided by the d epartment. Employees shall present
this inspection form to guests or patrons for their review upon request.
(4) If a food service establishment, which possesses a santitation certificate and initially met the requirements of
this section, becomes noncompliant with subsection (2), above, the food service establishment will have a period of
30 days to become compliant with subsection (2), above.
(5) The food service employee training must inform the employee regarding basic public health food protection
practices, as specified in this chapter and which relates to their assigned duties. Employees who prepare foods must
be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding, and storing foods. Service
personnel must be knowledgeable about safe methods of food service. Employees who clean equipment and facilities
must be knowledgeable about proper cleaning and sanitization methods. Employees responsible for maintaining the
premises must be knowledgeable about proper insect and vermin control methods. Managers must obtain and maintain
an attendance roster of all employees present during training. Both the training curriculum and attendance roster must
be maintained for three years and available upon request by the department. Establis hments that are not compliant
with the employee training requirements and record retention of this section must schedule a training and testing with
the department and pay any applicable fees. In lieu of the department providing training and testing, the establishment
may schedule training and testing with an outside course provider, who in addition to providing employee -level
training, is also an approved manager certification test provider. The training and testing for employees must be
completed within 60 days of the violation, or prior to the renewal of the sanitation certificate, whichever comes first.
(6) Persons are considered certified under these rules when a written examination is a requirement for licensure
by the Department of Health, Division of Medical Quality Assurance in a dietary field and when these persons have
acquired and maintained an active license, provided that they comply with subsection (2), above. The following
establishments are exempt from the manager certification requirements of this section, however, the establishment
must have a person in charge:
(a) Any theater, if the primary use is as a theater and patron service is limited to food items customarily served to
admittees of theaters such as popcorn, hot dogs, soft drinks, nachos and cheese, and pre-packaged snack foods;
(b) Establishments listed in section 381.0072, F.S., as being exempt from this certification;
(c) Food service establishments that limit their food service operation to non-time/temperature control for safety
prepackaged food items;
(d) Culinary arts and similar food programs, which do not offer, sale, or serve food beyond the program’s
instructors and participants.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 2-21-91, Amended 5-12-92, Retained here and
Transferred to 7C-4.023, Amended 6-1-93, 8-28-96, Formerly 10D-13.037, Amended 3-15-98, 7-14-03, 9-26-18.
64E-11.013 Sanitation Certificates and Fees.
(1) Sanitation Certificate Required.
(a) All food service establishment sanitation certificates expire on September 30. Initial sanitation certificates
issued for a period less than a calendar year will be prorated on a quarterly basis, in accordance with section
381.0072(4), F.S.
(b) Food service establishments containing multiple food operations housed in the same building, at the same
location, under the same ownership and operation or concession stands operating on the premise of K -12 schools,
must function according to either one of the f ollowing:
1. Each food operation must operate under the umbrella of the sanitation certificate issued to the main food service
operation, in which case the sanitation certificate must be posted in a conspicuous location at the main food service
establishment, or
2. Each food operation must be issued its own individual sanitation certificate, in which case each food service
establishment must post their own sanitation certificate in a conspicuous location in their establishment. The owner
or operator of the food service establishment must decide which of the sanitation certificate processes listed above,
will be followed.
55
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
82
(c) Food service establishments where multiple food operations are located in different buildings at the same
location regardless of ownership must each be issued their own individual sanitation certificate, in which case each
such food operation must post their own sanitation certificate in a conspicuous location in their food service operation.
School concession stands under the same ownership, may elect to comply with the provisions of subparagraph (b)1.
Regardless of location, provided that the school concession stands are located on the same premises and there are no
more than four concession stand operations.
(2) Application and Renewal of Sanitation Certificates.
(a) Each person who plans to construct, purchase, reopen, or operate a food service establishment or an
establishment subject to the requirements of this chapter, must apply for and receive a sanitation certificate from the
department prior to the commencement of operation. Applications for certificates must be made to the department on
DH 4086, Application for Sanitation Certificate, 02/18, incorporated herein by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09902.
(b) Applications for sanitation certificates must be submitted with the facility plans as described in paragraph (c),
below, the annual fee and any other applicable fee that is required in subsection (3).
(c) Prior to the renovation of a food service establishment, notification must be provided to the department. This
notification must include construction schedules and details of the work to be completed. Prior to the construction or
extensive remodeling of a food service establishment, or the conversion of a structure for use as a food service
establishment, or remodeling which includes the addition or relocation of maj or equipment, plans of the facility and
its operation must be submitted to and approved by the department. Plans may be submitted by the owner, prospective
operator or their designated representative. All plans must comply with the requirements of this cha pter. Plans must
be drawn to scale, describe the layout, construction, and general operation of the facility, equipment design and
installation, the intended menu, and similar aspects of the facility’s operation that relate to the requirements of this
chapter, and be accompanied by DH8003-DCHP-02/2018, Food Service Establishment Plan Review Application,
02/18, incorporated by reference and available at https://www.flrules.org/Gateway/reference.asp?No=Ref-09903.
(d) Before a sanitation certificate is issued to a newly constructed or extensively remodeled food service
establishment, an inspection must be made by a representative of the department for the determination of compliance
with the requirements of this chapter, and section 381.0072, F.S.
(3) Fees.
(a) Fees must be submitted to the department for sanitation certificates, as well as the provision of other required
public health services at food service establishments. Sanitation certificates must be renewed annually and the fee will
not be prorated. Fees for all other sanitation certificates, such as change of ownership, reinstatement after revocation
of a sanitation certificate, or new establishments, after the first quarter will be prorated on a quarterly basis. Proration
will be based on the quarter the department receives an application for a Sanitation Certificate to operate a food service
establishment. Upon request of the applicant, the initial fee for school concession stands may be prorated on a quarterly
basis regardless of the date of application, provided that it does not operate for more than one quarter, the conditions
of subparagraph (1)(b)1., do not apply, and the annual fee used to determine the prorated amount is prescribed by sub-
subparagraph (b)5.b., below
(b) Except for establishments specifically exempted from fees in subsection (4), all food service establishments
must pay an annual or prorated fee to the department accordi ng to the following schedule:
ANNUAL SANITATION CERTIFICATE FEE OR INSPECTION FEE SCHEDULE
Total
1. Detention Facility $250.00
2. Bar/Lounge $190.00
3. Fraternal/Civic Organization $190.00
4. Movie Theater Inspection $190.00
5. School Cafeteria
a. Cafeteria requiring 3 routine inspections per year $170.00
b. Cafeteria requiring 4 routine inspections per year $200.00
c. Concession Stand $100.00
56
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
83
6. Community Based Residential Facility $135.00
7. Afterschool Meal Program $170.00
8. Prescribed Pediatric Extended Care Center $110.00
9. Limited Food Service Operation $110.00
10. Caterering Operation $180.00
11. Mobile Food Unit $180.00
12.Vending Machine Dispensing Time/Temperature Control for Safety Food $ 85.00
(c) Food service establishments with multiple food operations, as described in subparagraph (1)(b)1., above, will
be assessed a single annual fee of $300. That fee will be assessed on the main food service establishment, and it will
cover the other food service facilities operating in that same building under the umbrella of the main food service
establishment. This fee provision also applies to school concession stands that elect to comply with the provisions of
paragraph (1)(b).
(d) Food service establishments with multiple food operations, as described in paragraph (1)(c), above, will be
assessed separate annual fees for each food operation based on the category of establishments listed in paragraph
(3)(b), above.
(e) Except for school concession stands that elect to comply with the provisions of subparagraph (1)(b)1. above,
food service establishments as described in paragraph (1)(c), will be assessed separate annual fees for each food
operation based on the category of establishments listed in paragraph (3)(b), above.
(f) Vending machines dispensing time/temperature control for safety food, catering operations and mobile food
units that are located at or operated from an establishment listed in section 381.0072, F.S., will be charged the fees
listed in paragraph (3)(b), above, when they are not operating under an existing Sanitation Certificate that has already
been issued for the main food service establishment where they are located.
(g) The following schedule of fees is established for plan reviews, f ood service worker training and testing,
alcoholic beverage establishment sanitation inspections, reinspections, late renewals:
1. Plan review per hour.
Public schools, colleges, and vocational teaching facilities are exempt from this fee.
$40.00
2. Food establishment worker training course (per person). $10.00
3. Sanitation inspection.
a. Alcoholic beverage inspection approval. $30.00
b. Requests for inspection. $40.00
4. Reinspection
(for each reinspection after the first).
$75.00
5. Late renewal of certificate. $25.00
6. Temporary event food service establishment.
a. Sponsor without an existing sanitation certificate. $100.00
b. Vendor or booth at an establishment or location without an existing sanitation certificate. $50.00
(h) All fees submitted to the department are nonrefundable, once review has started on the application.
(4) Exemptions. The following limited food service establishments are exempt from the fee requirements of this
section:
(a) Food service establishments that only serve catered meals which have been prepared in an approved food
establishment and where no warewashing, and no storage, reheating, or re -service of the catered food takes place on-
site; such as satellite kitchens at schools and other institutions, and similar operations.
(b) Food service establishments that serve only snacks which are not kept overnight, or that require individuals
in attendance to bring their own meals to the facility, which do not require any food preparation.
Rulemaking Authority 381.0072, 154.06 FS. Law Implemented 381.0072(2), 154.06 FS. History–New 2-21-91, Amended 5-12-92,
Retained here and Transferred to 7C-4.024, Amended 6-1-93, 11-30-93, 8-28-96, Formerly 10D-13.038, Amended 3-15-98, 7-14-
03, 4-1-09, 9-26-18.
64E-11.014 Mobile Food Units.
57
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
84
All mobile food units required to have vehicle identification numbers must submit their vehicle identification number
to the department on the application for licensure. The license decal must be affixed to the mobile food unit. Mobile
food units must comply with rules 64E-11.001 through 64E-11.003, and 64E-11.011 through 64E-11.013, F.A.C.,
except that such mobile food units are not required to have employee/patron toilet facilities or mop sinks. No license
will be granted to a mobile food unit until the following additional requirements have been met:
(1) A potable water supply system of sufficient capacity (minimum 5 gallons) to furnish an adequate quantity of
hot and cold water for food preparation, cleaning, and handwashing purposes must be provided during all periods of
operation. The water inlet must be located so that it will not be contaminated by waste discharge, road dust, oil or
grease, and it must be kept capped unless being filled. It must be provide d with a transition connection of a size or
type that will prevent its use for any other service.
(2) A suitable liquid waste system, including a waste tank having a capacity at least 15 percent greater than the
water supply system, shall be provided. All connections on the unit for servicing mobile food unit waste disposal
facilities shall be of a different size or type than those used for supplying potable water to the mobile food units. The
waste tank shall be capable of being completely drained and flushed.
(3) Serving openings shall not be larger than necessary for the particular operation conducted and shall be kept
closed at all times except when food is actually being served. Mobile food units shall provide only single -service
articles for use by the consumer.
(4) Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and discarded
single-service articles.
(5) Mobile food units must operate from an approved commissary that meets all applicable requirements of this
rule. The commissary must be provided with potable water and adequate facilities for disposal of liquid and solid
waste. The mobile food unit must report to the commissary to store or replenish supplies, clean utensils, and equipment
or dispose of liquid and solid waste. Mobile food units which are self -sufficient for equipment, storage, and utilities
must report to the commissary at least once weekly or as often as needed to replenish supplies, clean the interior of
the unit, or dispose of liquid or solid wastes. A letter from the commissary must be submitted as part of the application
confirming the arrangements above. A mobile food unit which is self-sufficient includes a three compartment sink for
washing, rinsing, and sanitizing of equipment an d utensils, a separate handwash sink, adequate refrigeration and
storage capacity, full provision of power utilities including electrical, LP gas, or a portable power generation unit, and
a liquid waste disposal system, and potable water holding tank in accordance with subsections (1) and (2). Mobile
food units which are not self-sufficient must report to their commissary at least once daily. The exterior of the unit
may be washed in any location, provided the waste water does not create a sanitary nuisance .
(6) When a service area is provided at the commissary for cleaning and servicing mobile food units, the service
area must include at least overhead protection for any supplying, cleaning or servicing operation. Such area must be
physically separated from other food operations; must be equipped to furnish approved potable water in accordance
with applicable provisions of chapters 62-550 and 62-555 or chapter 64E-8, F.A.C.; and must provide facilities for the
drainage and disposal of liquid wastes in accordance with applicable provisions of chapter 64E-6 or 62-600, F.A.C.,
and the plumbing authority. The surface of the servicing area must be constructed of a smooth, nonabsorbent material
such as concrete or machine laid asphalt and must be maintained in good repair, kept clean and be graded to drain.
Chapters 62-550, 62-555, and 62-600, F.A.C. (07/2018) are incorporated by reference and available at
https://www.flrules.org/Gateway/reference.asp?No=Ref-09929,
https://www.flrules.org/Gateway/reference.asp?No=Ref-09930, and
https://www.flrules.org/Gateway/reference.asp?No=Ref-09931.
(7) Mobile food units which are limited to the sale of non-time/temperature control for safety food only are exempt
from:
(a) The requirements of employee hand washing sink, provided that only pre-packaged items are offered; and,
(b) The requirements of a utensil washing sink when all necessary washing and sanitizing of utensils and
equipment are conducted at a designated approved commissary or fixed food establishment. An adequate supply of
spare preparation or serving utensils must be maintained in the unit and used to replace any utensils that be come
contaminated.
58
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
85
(8) Mobile food units may temporarily connect to an approved utility system for a time period not to exceed one
day’s operation, provided the utility system is adequate to meet the needs of the unit, sanitary facilities are made
available for employees and patrons in accordance with the applicable plumbing authority, and the unit returns to its
base commissary in accordance with subsection (5).
(9) Mobile food units which limit the preparation of food to frankfurters only, must comply w ith all applicable
requirements of this section, except that subsection (3) does not apply when adequate precautions are utilized to
prevent contamination of the frankfurters during cooking operations. Potentially hazardous time/temperature control
for safety foods such as chili, cooked onions and peppers, cheese, and cheese sauce may only be served in individually
portioned and packaged or pre-packaged containers which are maintained at proper temperatures on the unit. Non -
time/temperature control for safety foods such as relish, raw onions and peppers, and other such condiments may be
served directly from the unit. Bulk beverages from approved sources may be dispensed from covered urns or other
protected containers.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 3-15-98, Amended 7-14-03, 9-26-18.
64E-11.015 Afterschool Meal Program.
(1) Facilities participating in the United States Department of Agriculture (USDA) Afterschool Meal Program,
which are not used for any other food service operation or for multiple USDA Afterschool Meal Programs, shall
comply with all applicable sanitary requirements of this chapter when minimum standards are not specified in this
section.
(2) Food preparation sink – The sanitizing compartment of a two or three compartment sink may be used as a
food preparation sink provided that the Afterschool Meal Program entity has a written procedure of use, which has
been approved by the Department prior to the implementation of the procedure. At minimum, t he written procedures
shall:
(a) Ensure the third compartment is clean to the sight and touch and sanitized, prior to and after use as a food
preparation sink;
(b) Ensure no other sink compartment(s) is used for any other purpose while the sink is in use a s a food preparation
sink;
(c) Ensure only workers, who have been trained on the procedure, use the sink for food preparation; and,
(d) Ensure the approved procedure is posted at the sink.
(3) Hot and Cold Holding Equipment – In order to comply with holding temperature requirements, electronic hot
and cold holding equipment shall be used for food storage; however, controls for the adjustment of temperature are
not required.
(4) Cleaning facilities – Food operations restricted to the receipt of pre-portioned catered meals or service of
prepackaged food items may use a self-contained mopping apparatus, provided it is used in accordance with the
manufacturer’s instructions and always available for use.
(5) Manual washing, rinsing and sanitizing – Sinks, drainboards and dishtables must be cleaned prior to use. A
two-compartment sink may be used when warewashing is limited to a batch operation in which cleaning of
kitchenware and tableware is suspended until the end of the service period. For batch cleaning, the f ollowing process
applies:
(a) Prior to using this process, Department approval shall be obtained;
(b) Prior to washing, multi-use tableware and kitchenware must be pre-flushed or pre-scraped and, when
necessary, pre-soaked to remove gross food particles and soil;
(c) Immediately before use, prepare the cleaning and sanitizing solutions in sinks, which are free of debris and
residue and clean to the sight and touch;
(d) In the first compartment use a detergent -sanitizer product, which is a detergent that contains a sanitizer, and
apply the detergent-sanitizer in accordance with the manufacturer’s instructions;
(e) In the second compartment use a sanitization method in accordance with rule 64E -11.006, F.A.C. If using a
chemical sanitizer, the sanitizing agent must be the same chemical agent contained in the detergent-sanitizer; and,
(f) Immediately after use, drain sinks.
59
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
86
(6) Drains – For an existing building with an existing food service operation, all drainage connections are
considered acceptable if in good working order and capable of being maintained in a sanitary condition. Replacement
materials and repairs must meet the requirements specified in rule 64E-11.007, F.A.C.
(7) Handwashing Facilities – For sites that receive pre-portioned catered meals or only serve prepackaged food
items and employees do not open prepackaged items or otherwise come into contact with exposed food, a designated
lavatory, equipped with hand cleansing soap or detergent and individual single use sanitary towels or a heated -air hand
drying device is required but need not be in the same room. However, where food is served, dispensed, or otherwise
unpackaged, a designated handwashing lavatory, equipped with hand cleansing soap or detergent and individual single
use sanitary towels or a heated-air hand drying device, shall be located in the same room and within 20 feet of the area
where food is served or dispensed.
(8)Hot Water – Food operations restricted to the receipt of proportioned catered meals or service of prepackaged
food items and do not require ware washing are not required to have hot water.
(9) Manager Certification – manager certification standards in accordance with Rule 64E-11.012, F.A.C., shall
be required for the following Afterschool Meal Program sites:
(a)Those sites routinely inspected three times or four times per year and which result in three consecutive routine
inspections each containing violations involving three of the four foodborne illness risk factors listed in paragraph (c),
below.
(b)Those sites routinely inspected one time or two times per year and which result in two out of three consecutive
routine inspections each containing violations involving three of the four foodborne illness risk factors listed in
paragraph (c), below.
(c) Risk Factors are significant contributors to foodborne illness and are identified as:
1. Employee health and hygiene, such as improper handwashing and the presence of ill food workers in
accordance with rule 64E-11.005, F.A.C.,
2. Holding temperatures (Hot and cold holding and cooling),
3. Inadequate cooking or reheating; and,
4. Food from unapproved sources.
(10) Time as a public health control – Time may be used in lieu of the holding temperature requirements of
subsection 64E-11.003(2), F.A.C., provided that time/temperature control for safety foods are cooked or reheated in
accordance with subsection 64E-11.003(2), F.A.C.; the Department is notified at least 14 days prior to the
implementation of time as a public health control; and the Afterschool Meal Program:
(a) Provides the Department a copy of the written procedures, which at a minimum indicates the meal service
times and the following:
1. The specific location where the time/temperature control for safety foods proposed for use under time as a
public health control are prepared;
2. The proposed delivery schedule, if time/temperature control for safety foods are received from an outside
approved source; and,
3. The names of the food workers who have been trained regarding these written procedures.
(b)Maintains a daily log for time/temperature control for safety foods cooked or reheated on-site, which indicates
the date, name of the time/temperature control for safety foods, final cooking temperature, and the time that the final
cooking temperature was reached. In addition, each time/temperature control for safety food product or the container
holding the product must be labeled with an expiration time, which must not exceed 4 hours from the time that the
product reached the final cooking temperature. Time/temperature control for safety food products must be discarded
upon reaching the expiration time or if no expiration time is indicated.
(c) Maintains a valid copy of the caterer’s license, if a catering operation is used, and documents the name of food
suppliers, for ready-to-eat time/temperature control for safety food products that are not cooked or reheated on-site.
In addition, a daily product log must be maintained that documents the following: the date, name, and quantity of the
time/temperature control for safety food products that are obtained or received; the time and temperature of
time/temperature control for safety food products received or obtained by the Afterschool Meal Program; the
expiration time, which must not exceed 4 hours from the time that the Afterschool Meal Program takes possession of
60
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
87
the time/temperature control for safety food product; and the name and quantity of time/temperature control for safety
food products discarded.
(d)Provides and documents training for food workers regarding the Afterschool Meal Program site’s use of time
as a public health control, including written procedures and this section. Only trained employees shall complete the
daily logs and document expiration times.
(e)Maintains all documentation, including logs and licenses, for one year on site and makes them available to the
Department upon request.
(11)During transport between food service establishments or while being transported from a food service
establishment to another location, all food must be in covered containers or otherwise wrapped or packaged to ensure
protection from contamination. Time/temperature control for safety food products must be kept at safe temperatures
during all periods of transportation and delivery. Food u tensils must be completely wrapped or packaged to protect
them from contamination. Any time/temperature control for safety food product that does not meet these requirements
must not be accepted or served by the Afterschool Meal Program Site.
Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History‒New 2-18-14, Amended 9-26-18.
EXHIBIT F
PLANS
61
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Community Center Food and Beverage Concession – RFP # 2023-14
71
EXHIBIT D
KEY BISCAYNE COMMUNITY CENTER CONCESSION EQUIPMENT INVENTORY
The equipment and furnishings listed below were provided by the current Concessionaire and
constitute Removable Equipment that the current Concessionaire may elect to remove or sell if
the current Concessionaire does not propose for or is not awarded the new concession.
1. Two stainless steel hand wash sinks with dispenser - NSF component N015367
2. 3.3 bin stainless steel sink - Aero manufacturing
3. One Hotpoint microwave
4. One stainless steel display refrigerator w/glass door and lighting - Avantco
5. Avantco AWT-48F-HC 48" Worktop Freezer with 3 1/2" Backsplash
6. 2 Two Door Worktop Refrigerator
7. One stainless steel 6° prep table w/ 3 steel mesh bins refrigerators
8.Ice Maker Electactic 100lb/cube ice
9. Dishwasher machine
10.One blender - Vitamix
11.One stainless steel juice maker - Breville
12.One stainless steel ice cream/refrigerator display - Sancher # C83FS - 150SC
13.One stainless steel ice cream/refrigerator display - Royal # PDOSLSC-T
14.One stainless steel ice cream scoop holder
15.One black rubber blender tops
16.One clear, plastic blender pitcher
17.Two grey plastic garbage bins
18. Four stainless steel cylinder holders/presenters
19.One espresso machine - Mr. Coffee
20. Food Heater 3 tier Yescom
Proposer plans to engage in discussions with the existing Concessionaire regarding the
purchase of Removable Equipment, but is able to provide its own equipment if needed.
62
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
63
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
TAB B
Executive Summary
Aguamiel LLC RFP Response to RFP 2023-14
COMMUNITY CENTER FOOD AND BEVERAGE CONCESSION
Submitted by:
David Suarez
Roxaby Gomez
Submission Date:
August 15, 2023
67
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
TABLE OF CONTENTS
Tab B
Tab B Cover Page Page 67
Table of Contents Page 68
Executive Summary Page 69-70
Deliverables, Tasks, Activities Page 71
Deliverable: Menu Page 71-74
Deliverable: Reference Letters & Community Anecdotes Page 74-82
Deliverable: Resumes & Certifications Page 83-85
Deliverable: Corporate Documents (Articles of Organization, etc.) Page 86-89
Deliverable: Food Permits Page 90-91
Deliverable: Insurance Certificate (current) Page 92
Deliverable: Tax Documents (2021-2022 Returns, Local Business Tax Receipt) Page 93-131
Deliverable: E-Verify Proof Page 132-134
List of Exceptions Page 135
Tab C
Tab C Cover Page Page 136
1. Qualifications
Qualifications of Firm Page 137
Qualifications of Staff Page 137-138
Industry Knowledge and Expertise Page 138
Project Management and Special Services / Past Performance Page 139
2. Service Team & Resume
Anticipated Organizational Chart Page 140
Detailed Descriptions of Role & Responsibilities Page 141-142
Relevant Experience of Each Team Member Page 142
Approach to Providing Services to the Village Page 142
3. Personnel Plan
Operating Plan and Organizational Chart Page 142-144
Data to Support Staffing Levels Page 144
Managerial Positions Assigned to Village Members Page 144-145
Detailed Description of Roles & Responsibilities Page 145-148
Employee Policies & Procedures Page 148-151
Capacity for Hiring and Developing Personnel Page 151-152
Methods to Maintain Satisfactory Performance Levels Page 152-153
68
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Executive Summary
Aguamiel LLC (“Aguamiel”, “we”, “us”) is a family-owned and operated, minority and woman-
owned small business. founded in mid-2021 by husband-and-wife David Suarez, Roxaby “Aby”
Gomez, and their son Juan David. (Note: Aguamiel is in the process of registering as a Disadvantaged
Business Enterprise with Miami-Dade County.)
Aguamiel has been serving coffee, refreshing drinks, as well as various sweet and savory treats through its
“pop-up” coffee shop at the Key Biscayne Community Church Farmer’s Market since 2021, as well as
providing coffee and pastry service to private events around the Village. Aguamiel’s mission is to offer an
experience that makes customers feel at home in a warm and welcoming environment that encourages
connection and family enjoyment.
Aguamiel has quickly become a staple for families within the Key Biscayne community after serving it loyally
for the past two years. Aguamiel views the broader Key Biscayne community as part of its family and is
committed to serving Key Biscayne for many years to come. Aguamiel believes that its reputation within
Key Biscayne and connection to families within the Key Biscayne community makes it the clear top choice
to manage the Key Biscayne Community Center Food & Beverage Concession Stand (the “Concession
Space”, as defined in the RFP #2023-14).
Aguamiel has been seeking a suitable permanent location within Key Biscayne for over a year as it has
developed a loyal customer base and a sense of family with the local community. We believe we are
uniquely positioned to take over the Concession Space operations shortly after a potential award as we
already consistently operate our pop-up coffee operation within a few blocks of the Community Center and
have all the necessary equipment to begin operations immediately. We have all documentation and
information needed to obtain any insurance, certification, license, or other permit needed to operate a
permanent location in the Community Center and can move swiftly to obtain anything additional needed
that we do not currently have. Additionally, in the event that Aguamiel needs additional capital to invest in
setting up operations within the Community Center, it has support of local investors who will be willing to
provide any start-up capital needed on short notice.
Unlike many other proposers who may respond to this RFP, David and Aby dedicate 100% of their time and
efforts to Aguamiel as it is their full-time and only job, and view Aguamiel as their calling in life. Should
Aguamiel be awarded the contract to manage the Concession Space, David and Aby will personally
manage the operation on a day-to-day basis and dedicate their lives to serving Key Biscayne, as they
already have been for the past two years.
Aguamiel is not a “hobby” or “passion project”, or just something for David and Aby to do in their spare time.
Aguamiel is their life’s work, their family legacy, and sole priority. Unlike other businesses who may be
proposing on this RFP, this is not just another way for Aguamiel to make a few extra dollars or conveniently
add an additional location to a large footprint of locations. Aguamiel would operate the Concession Space
with the same passion that they operate with at the Farmer’s Market, and the Concession Space would be
their sole location with 100% of the family’s focus and dedication.
Should we have the privilege to oversee the Concession Space, it would mark a transformative
milestone for our family business. As first-generation immigrants, Aguamiel is a testament to the
enduring "American dream."
David Suarez is not an average barista. After beginning his career as an odontologist, David
discovered his passion for coffee and decided to make it his full-time career. Today, David is
a certified barista and coffee roaster. David is a true coffee lover with a passion for excellence
and an unwavering commitment to providing his customers with the best possible coffee
experience. David takes pride in his art and constantly seeks ways to innovate and create
new coffee blends and flavors to ensure Aguamiel always offers the best homemade
specialty drinks for Aguamiel’s customers.
69
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Aby Gomez is a multidisciplinary artist and passionate culinary magician who loves creating
new flavors and recipes, with an incredible talent for bringing beauty and innovation to
everything she does. Cooking and baking has always been an essential part of her life.
Thanks to the influence of her maternal grandmother, she learned to bake with love and
today honors her family’s legacy by bringing her kitchen as a gathering place in her home
and sharing her passion with the community. Aby is also the visionary and loves to be
involved in all aspects of Aguamiel’s visual identity, branding, and marketing, and takes great
care for every single detail.
Juan David, the couple’s son, is the official taste-tester of Aguamiel. The family involves
Juan David in every step they take, which helps them stay connected and united in their
family business and ensures that the Aguamiel legacy will always be one of family.
Aguamiel is committed to sustainability and always seeks to partner with local small
businesses to offer the best products to their customers and reduce Aguamiel’s
environmental impact. Aguamiel believes that reducing single-use products is crucial for a
sustainable future, and by embracing reusable cups and bags, Aguamiel has significantly cut down on
plastic waste, conserving natural resources and protecting our environment. We think sustainability is not
just a trend but a necessary way of life. We are fully committed to incorporating sustainable practices into
every aspect of our business and spreading awareness about the importance of taking care of our planet.
Aguamiel prioritizes quality, health, community, and sustainability. As a family-operated small business, we
hold true to our values and aim to create a warm and inviting space for all who visit.
The name Aguamiel has a special meaning for the family, as it is Aby’s middle name and affectionate
nickname that David gave her. It is a constant reminder of the love that unites them and their commitment
to the family project that is Aguamiel.
In our small coffee shop operated by our family, we hope to provide an exceptional experience that goes
beyond a simple cup of coffee or a delicious pastry. We aim to create a haven where people can connect,
learn, and appreciate the artistry and sustainability behind our products.
Thank you for your time and consideration given to our proposal.
-The Aguamiel Family
70
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
Deliverables, Tasks, and Activities
Aguamiel is highly qualified and prepared to operate and maintain the 180 square foot Concession Space
and will comply with all requirements as listed within Section 2 of the RFP and conform with all terms and
conditions listed therein.
Aguamiel has carefully reviewed all requirements, understands, and agree to comply with all conditions
within the RFP.
Please refer to the Addenda within Tab A for all documentation provided.
AGUAMIEL LLC MENU
Aguamiel represents that the proposed menu complies with the Villages requests regarding nutritional facts and can provide
additional information if needed.
DRINK MENU
SPECIALTY COFFEE Small Medium Large
SINGLE ESPRESSO $3.5 5 Cal
DOUBLE ESPRESSO $4 6 Cal
AMERICANO $3.75 $4.15 $4.75 5 Cal / 6 Cal
CORTADITO $3.75 42 Cal
CORTADO $4.15 88 Cal
LATTE $4.15 $4.75 $5.15 118 Cal / 220 Cal
CAPPUCCINO $4.75 $5.15 $5.75 90 Cal / 190 Cal
MOCHA $4.75 $5.15 $5.75 115 Cal / 180 Cal
MACCHIATO $4.15 $4.75 8 Cal
FLAT WHITE $4.75 118 Cal
COLD BREW $5.75 15 Cal
DRIP COFFEE $4.50 $5 2 Cal / 5 Cal
AFFOGATO
Double Espresso shots + Oat Milk
Ice Cream
$5.5 218 Cal
SIGNATURE REFRESH DRINKS 16 Oz
ICED AMERICANO
2 Espresso Shots + Alkaline Water
$5 6 Cal
COLD BREW + COLD FOAM
16 hours Cold brew coffee + Oat Cold Foam
$7.25 30 Cal
WHITE CHOCO OAT CAPPUCCINO
2 Organic Espresso Shots + Oat milk +
Housemade White Chocolate Syrup
ICED OR HOT $7.50 147 Cal
OAT MOCHA
2 Espresso Shots + Venezuelan Cacao + Oat
Milk
ICED OR HOT $6.75 171 Cal
CHAGACCINO
Wild Chaga + Organic Peruvian Cacao +
Organic Cinnamon + Monk Fruit + Oat or
Almond Milk
ICED OR HOT CAFFEINE
FREE
VEGAN
$7.75 118 Cal
I LOVE YOU SO MATCHA
Ceremonial Grade Green Tea Matcha + Your
milk choice
ICED OR HOT $6.25
/ $7.25
157 Cal
BLUE MOON LATTE
Blue Butterfly pea Tea + Agave + Oat or
Almond milk
ICED OR HOT CAFFEINE
FREE
VEGAN
$7.25 164 Cal
GOLDEN MILK
Turmeric + Cinnamon + Black Pepper +
Ginger + Cardamon + Ashwagandha + your
choice of milk
ICED OR HOT CAFFEINE
FREE
$6.25 /
$7.25
159 Cal
DRAGON FRUIT
Loose leaf specialty Iced tea (Rose hips,
hibiscus, Apple pieces, orange, lemon
verbena, dragonfruit pieces, pineapple pieces,
rose petals, marigold flowers, strawberries) +
organic lemon juice + Organic Agave
ICED CAFFEINE
FREE
$6.25 17 Cal
71
Exhibit B
Exhibit B
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260
MOJITO REFRESH
Loose Leaf specialty Iced Tea (Green Tea,
Spearmint Leaves, Lemon Grass, Lemon
Verbena, Orange, Marigold Flowers) +
Organic Lemon Juice + Organic Agave
ICED $6.25 17 Cal
LAVENDER LEMONADE
Loose Leaf specialty iced tea (Apple Pieces,
Lemongrass, Rose hips, Orange, Lavender,
Blue Cornflower) + Organic Lemon Juice +
Organic Agave
ICED CAFFEINE FREE $6.25 17 Cal
MATCHA TONIC
Ceremonial Grade Green Tea Matcha +
Organic Lemon Juice + Organic Agave +
Sparkling Water
ICED $6.25 25 Cal
LEMONADE
Organic Lemon Juice + Organic Agave + Still
or Sparkling Water
ICED CAFFEINE FREE $4.75 17 Cal
*SEASONAL COLD DRINK
In every season, we have special Drinks.
$6.25
/
$7.25
SIGNATURE COZY DRINKS 12 Oz
CINNAMON HONEY LATTE
2 espresso Shots + Housemade Honey
Cinnamon Syrup (KB Honey + Organic
Cinnamon) + Your choice of milk
$5.25 177 Cal
CHOCO CHAGA
Venezuelan Cacao + Chagacchino Blend
(Wild Chaga + Organic Peruvian Cacao +
Organic Cinnamon + Monk Fruit) + Your
Choice of milk
CAFFEINE FREE $6.75
/
$7.75
186 Cal
MOCHA CARAMEL
2 Espresso Shots + Venezuelan Cacao +
Housemade Caramel Sauce + Your Choice of
milk
ICED OR HOT $5.65
/
$6.65
262 Cal
PINK LATTE
Beet Powder + Cacao + housemade brown
sugar Syrup + Oat or Almond Milk
ICED OR HOT CAFFEINE FREE
VEGAN
$6.75 189 Cal
VEGAN HOT COCOA
Venezuelan Cacao + Your Choice of milk
ICED OR HOT CAFFEINE FREE
VEGAN
$5.25 187 Cal
CHAI LATTE
Organic Black tea + Organic cinnamon +
Organic Ginger + Organic black Pepper +
Organic Lemon Juice + Organic Clove +
Organic Molasses + Organic Cane Sugar +
Organic Clove + Your Choice of milk
ICED OR HOT
$5.25
/
$6.25
149 Cal
SEASONAL COZY DRINK
Every Season we have special drinks.
HOT $5.25
/
6.25
MILK / NON-DAIRY OPTIONS
WHOLE MILK
2% LOW FAT MILK
HALF AND HALF
OAT +$1
ALMOND +$1
COCONUT +$1
HOUSEMADE SYRUPS
BROWN SUGAR +$0.50 15 Cal
BROWN SUGAR VANILLA BEAN +$0.50 16 Cal
WHITE CHOCOLATE +$0.75 23 Cal
CARAMEL +$0.75 70 Cal
CINNAMON HONEY +$0.75 22 Cal
COCONUT SUGAR SYRUP +$0.75 16 Cal
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AGUAMIEL FOOD MENU
HOUSEMADE BAKED GOODS
VEGAN BANANA BREAD LACTOSE FREE VEGAN $5.5 194 Cal
LEMON OLIVE OIL LOAF $5.5 550 Cal
MARBLE LOAF $5.5 605 Cal
ALMOND FINANCIERS $5.5 385 Cal
VEGAN CHOCO CHIPS COOKIE $2.95 150 Cal
HEALTHY COOKIE
Almond Flour + Coconut Sugar + Coconut Oil
+ Sugar free Choco chips + Eggs + Baking
Soda + Baking Powder + Sea Salt
REFINED SUGAR
FREE/LACTOSE FREE
GLUTEN
FREE
$2.95 167 Cal
BROOKIE COOKIE
Half Choco chips + Half Dark Choco Chips
$2.95 152 Cal
SEASONAL COOKIE
Every Season we have a special flavor
$2.95
OAT CINNAMON COOKIE $2.95 143 Cal
ORANGE RASPBERRY CAKE GLUTEN FREE/LACTOSE
FREE
$5.5 500 Cal
HEALTHY CARROT MUFFIN
Almond flour + Tapioca + Eggs + Almond Milk
+ Maple + Coconut Oil + Cinnamon + Monk
Fruit + Coconut Sugar + Baking soda + Baking
Powder + Organic Carrots + Walnuts
REFINED SUGAR
FREE/LACTOSE FREE
$5.5 168 Cal
BLUEBERRIES MUFFIN
Almond flour + Tapioca + Eggs + Almond Milk
+ Maple + Coconut Oil + Cinnamon + Monk
Fruit + Coconut Sugar + Baking soda + Baking
Powder + Fresh Blueberries + Monk Fruit
Powder
REFINED SUGAR
FREE/LACTOSE FREE
$5.5
158 Cal
SEASONAL CAKE Every season we have a special cake
GRAB AND GO DRINKS
JUST WATER $4 0 Cal
JUST BUBBLES (SPARKLING WATER) $4 0 Cal
GATORADE ZERO (GLACIER FREEZE) $4 0-15 Cal
GATORADE ZERO (GLACIER CHERRY) $4 0-15 Cal
GATORADE ZERO (LEMON LIME) $4 0-15 Cal
GATORADE ZERO (BERRY) $4 0-15 Cal
GATORADE ZERO (ORANGE) $4 0-15 Cal
GATORADE ZERO (STRAWBERRY KIWI) $4 0-15 Cal
GATORADE ZERO (FRUIT PUNCH) $4 0-15 Cal
MUSCLE MILK ZERO (CHOCOLATE) $5 100 Cal
MUSCLE MILK ZERO (VANILLA) $5 100 Cal
COCONUT WATER $4.65 45 Cal
O1
Orange juice 100%
$6.50 119 Cal
KOMBUCHA RADIATE
‐ GREEN APPLE (apple, lime, spirulina, chlorophyll)
‐ PIÑA CALIENTE (pineapple, turmeric, cayenne)
‐ MERMAID MAJIK (ginger, blue majik algae)
$5 23 Cal
GINGER SHOT
Ginger, lemon, agave
$5 10 Cal
TURMERIC SHOT
Turmeric, orange, lemon
$5 10 Cal
A3
Apple, Carrot, Lemon, Ginger
$8.50 60-90 Cal
D3
Dragon fruit, pineapple, coconut water
$8.50 60 to 90 Cal
P3
Pineapple, mango, apple, mint, lime
$8.50 60 to 90 Cal
K8
Kale, Spinach, Swiss chard, apple, parsley, celery, bok choy, lime
$8.50 60 to 90 Cal
LA CROIX SPARKLING WATER $3.5 0 Cal
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BREAKFAST / LUNCH
HEALTHY CHIA SEEDS TEQUEÑOS (3 units)
Whole Wheat Flour + Chia Seeds + Low Fat White Cheese
$5.25 120 Cal (Per Serving)
MINI PAN DE BONO (3 units) $4.75 40 Cal (Per Serving)
HEALTHY WHOLE WEAT CACHITO
Whole Wheat bread filled with Turkey Ham
$5.50 240 Cal
BREAKFAST SANDWICH
Whole Wheat English Muffin + Eggs + Cheddar Cheese + Turkey Bacon or Sausage
$6.00 350 Cal
EGG WHITE BITES (2 units)
Egg whites, vegetables, cheese
$6.00 90 Cal (Per Serving)
AVOCADO TOAST
Local Sourdough Bread (GF Option Available) + Avocado + Sea Salt
Additional:
‐ Feta Cheese +$1
‐ Hot Honey +$0.50
‐ Red Pepper Flakes +$0
‐ Organic Eggs +$1
$12
180 Cal
ACAI BOWL
Acai Blend + Peanut Butter + Housemade Vegan Granola + Seasonal Fruits + Hemp
Seeds + Sheered Coconut + KB Honey
$10 200 Cal to 500 Cal
CROISSANT (ASSORTED FLAVORS) $5.15 231 Cal
WHOLE WHEAT BAKED EMPANADAS
‐ Vegan Tropical
‐ Ham and cheese
‐ Chicken Cilantro
$5.75 150 to 200 Cal
GRAB AND GO FOODS
YOGURT PARFAIT
Greek yogurt + Organic Seasonal Fruits + Housemade Vegan Granola (optional) + KB honey (optional)
$7.65 320 Cal
FRUIT CUP
Organic Seasonal fruits
$6.50 130 Cal
HUMMUS AND PITA
Hummus + *Siete Brand Chips
$4.75 270 Cal
GUACAMOLE AND CHIPS
Guacamole + *Siete Brand Chips
$4.75 220 Cal
COFFEE BEANS BAG
Organic Freshly Roasted Single Origin Coffee Beans
$18
HOUSEMADE GRANOLA BAG $10
MINI FINANCIERS BAG $6 154 Cal per
Serving
MINI COOKIES BAG $6 152 Cal per
Serving
HEALTHY MARQUESA BITES SUGAR FREE / LACTOSE FREE
Sugar free chocolate + sugar free maria cookies + coconut milk
$6 170 Cal
SIETE CHIPS SEA SALT (PALEO/VEGAN/GRAIN FREE/GLUTEN FREE) $3.95 130 Cal
ANNIES BUNNY FRUIT GOMMIES (ORGANIC) $3 80 Cal
HU HUNKS (CHOCOLATE COVERED ALMONDS) VEGAN/ORGANIC/PALEO/GLUTEN
FREE/REFINED SUGAR FREE
$8 170 Cal per
Serving
SMOOTHIES
CHOCO PB
Organic cacao + Organic Peanut Butter + Oat Milk + Chocolate protein + Bananas
$9.45 160 Cal / 300 Cal
GOOD VIBES ONLY
Passion fruit + Mango + Banana + Kb Honey + Coconut unsweetened condensed
milk
$9.45 160 Cal / 300 Cal
GOOD MORNING KB
Banana + Vanilla Whey Protein + Coconut milk + Blue Spirulina + Organic Peanut
Butter
$9.45 160 Cal / 300 Cal
74
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KEY BISCAYNE COMMUNITY SUPPORT
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786-650-4076
Davidsuarez29@hotmail.com
Contact
David Suarez
Aguamiel Co Founder
Skills
Education
Experience
Supervisor to
receive, unpack, and
order the
merchandise
Cashier
Spanish
English
Language
CERTIFICATE BARISTA SKILLS
FOUNDATION BY SPECIALTY
COFFEE ASSOCIATION
CERTIFICATE BARISTA 1
CERTIFICATE LATTE ARTE
CERTIFICATE ROASTER
CERTIFICATE BREWING
(2017)
(2017)
HEAD BARISTA
Eggs and bakery
(2018)
MANAGER AND HEAD BARISTA
XO espresso bar
(2019 -2021)
COFFEE ROASTER
La vela Coffee roaster
(2020 - 2022)
Coffee Roaster
High level
Customer service
Professional Barista
Teamwork
Barista school “Guayoyo”
Barista school “Guayoyo”
Barista school “Guayoyo”
Barista school “Guayoyo”
Gustavo Paparoni
BARISTA
Coffee Hub
(2020 - 2023)
CO FOUNDER MOBILE UNIT
COFFEE BUSINESS
Aguamiel
(2021 - 2023)
83
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786-572-9756
Aby_gomez@msn.com
Contact
RoxabyGomez
Aguamiel Co Founder
Skills
Education
Experience
Spanish
English
Language
BAKE LIKE A BOSS
VEGETARIAN/GLUTEN FREE FOOD
COURSE
HEAD BAKER
CO FOUNDER AGUAMIEL
Alicia Correia
Altur Apostol
XO espresso bar
Aguamiel
Baker
Branding
Graphic Design
Organization
Customer service
MEDITERRANEAN FOOD COURSE
ITALIAN FOOD COURSE
La new cuisine
GRAPHIC DESIGN
IDV
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List of Exceptions
Aguamiel appreciates the opportunity presented by this RFP and, in the spirit of transparency, wishes to
outline certain exceptions and clarifications related to its current licensing status and compliance:
Within Tab A, page 31 of this Proposal, Aguamiel notes that it does not currently have a Certificate of
Competency Number or an Occupational License Number under the Aguamiel LLC entity.
Aguamiel believes in good faith that it is unable to obtain these without a permanent physical location, and
as such, believes it will not be able to apply for these until it can list the Concession Space as its permanent
location.
However, Aguamiel currently utilizes a commercial kitchen for all food preparation. This kitchen is called
Eatsy Miami, and Eatsy Miami operates under license number NOS2325065 at the address of 1082 NW
54th Street Miami, FL 33127.
Furthermore, Aguamiel LLC maintains Annual Food Permits with the Florida Department of Agriculture and
Consumer Services Division of Food Safety, which are both attached to this RFP and are in effect until
December 31, 2023, at which time they will be renewed.
Aguamiel’s permitted location address per their food permits are 1082 NW 54th Street Miami, FL 33127,
which is Eatsy Miami’s commercial kitchen address. Aguamiel believes in good faith that it is eligible to bid
on this proposal and be compliant with the requirements for this reason and was unsure of whether to list
Eatsy Miami’s license number in this section of the RFP. In order to avoid any potential misrepresentation,
Aguamiel erred on the side of caution and simply wrote “To be applied for post-award” as a response where
asked for these license numbers.
In the event Aguamiel itself specifically needs to apply for any Certificates or Occupational Licenses, it will
immediately do so and sees no reason why they would be unable to obtain one in a timely manner.
Aguamiel LLC - Permit Number 2023-R-1999564, Permit Type 448, Food Entity Number 402621
Aguamiel LLC – Permit Type 166, Food Entity Number 402622
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TAB C
Qualifications and Experience
Aguamiel LLC RFP Response to RFP 2023-14
COMMUNITY CENTER FOOD AND BEVERAGE CONCESSION
Submitted by:
David Suarez
Roxaby Gomez
Submission Date:
August 15, 2023
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1. Qualifications
a. Qualifications of Firm
Aguamiel possesses a distinct and robust set of qualifications that uniquely position us to
manage the Concession Space. Our expertise is anchored in a proven track record of
community service, particularly evident through our operations at the Key Biscayne
Community Church every Saturday and our successful pop-up events in collaboration with
esteemed local institutions like the Key Biscayne Presbyterian School, the Key Biscayne
Community Church Day School, and the It Takes a Village Foundation. These interactions
have not only established Aguamiel as a recognized presence within the Village but have
also garnered us letters of recommendation and exceedingly positive reviews from the
Village's residents.
Our qualifications extend beyond recognition, reflecting our unwavering commitment to
providing unparalleled customer service and a culinary experience that stands as a
testament to quality. At Aguamiel, our dedication to excellence is tangible, as exemplified
by our artisanal approach. We proudly craft our menu offerings, which encompass a
diverse array of over 70 beverages (both hot and iced) and more than 35 food options. This
expansive menu is a testament to our consistent innovation, perpetually introducing novel
and enticing selections to satisfy a broad spectrum of tastes and dietary preferences.
Our commitment to quality is resoundingly evident. We maintain a perfect 5.0 star rating
on Google Reviews, with our patrons consistently lauding our impeccable coffee,
delectable food offerings, and stellar customer service. Feedback such as "the best coffee
in Miami – no competition" and "hands down, the best coffee on the Key" underscores our
unwavering dedication to exceeding expectations.
Integral to our identity is an unyielding customer-centric approach. This is evidenced by
our emphasis on health-conscious offerings, ranging from our meticulous coffee bean
roasting practices to the creation of our flavored syrups from scratch. Our expansive menu
caters to diverse dietary requirements, including gluten-free, sugar-free, and vegan
options, reflecting our commitment to inclusivity and culinary excellence.
In essence, Aguamiel's qualifications rest not only on our remarkable reputation but also
on our deep-rooted passion for delivering exceptional experiences and serving the Key
Biscayne community. Our status as a respected community partner, combined with our
reputation and commitment to superior quality, renders us the natural choice to steward
the Concession Space, fostering a thriving and welcoming environment for all who visit.
b. Qualifications of Staff
The Aguamiel team is not only exceptionally qualified but also meticulously dedicated to
the fulfillment of the services outlined within the RFP. Since the inception of Aguamiel in
2021, our focus has been unwaveringly dedicated to this endeavor. What sets us apart is
not just our qualifications, but the passion and expertise we infuse into every aspect of our
operations. Our track record in successfully managing a thriving coffee shop within the
same community reinforces our prowess and underscores our preparedness to excel in
managing the Concession Space.
David's Qualifications:
David stands as a testament to our expertise. With a coveted Barista Skills certificate
accredited by the Specialty Coffee Association, he is armed with refined knowledge and
skills. His pursuit of excellence has seen him graduating from barista school with
certifications in latte art, coffee roasting, and brewing. The years 2019 to 2021 witnessed
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his astute leadership as the Manager and Head Barista of XO espresso bar, further
amplifying his aptitude. Notably, his tenure as a coffee roaster for La Vela Coffee Roasters
from 2020 to 2022 was a pivotal stepping stone that eventually led to the establishment of
Aguamiel. His fervor for coffee and dedication to impeccable customer service have
positioned Aguamiel as a cornerstone of the Key Biscayne community.
Aby's Culinary Prowess:
Aby's qualifications are equally compelling. The culmination of a lifelong passion for
cooking and baking is evidenced by her participation in numerous culinary courses. Her
unwavering dedication led her to excel as the former Head Baker of XO espresso bar. This
role enabled her to finesse her culinary skills while honing her expertise in food preparation
and management. Today, Aby dedicates her boundless energy and expertise to crafting
exceptional food experiences for Aguamiel's patrons.
Both David and Aby bring years of experience in delivering precisely the services outlined
in the Scope of Work. Their expertise not only ensures the successful management of the
Concession Space but propels it to become a dynamic and thriving hub within the Village.
Furthermore, their bilingual proficiency in English and Spanish is a dynamic asset that
ensures seamless communication with the diverse tapestry of citizens in the Village. This
commitment to inclusivity guarantees that every individual feels valued, understood, and
part of the Aguamiel experience.
c. Industry Knowledge and Expertise
Our team at Aguamiel brings a wealth of industry knowledge and expertise to the operation
of the Concession Space. With a proven track record in managing a popular coffee shop
within the same community, our experience sets us apart.
David's Expertise:
David boasts a comprehensive skill set in the coffee industry. With certifications in barista
skills, coffee roasting, and latte art, his expertise is backed by hands-on experience in
managing coffee shops and roasting coffee beans. This deep knowledge equips him to
deliver nothing short of top-quality service within the Concession Space. His dedication to
the craft and commitment to excellence will undoubtedly elevate the experience for our
patrons at the Community Center.
Aby's Culinary Mastery:
Aby's culinary journey is marked by extensive experience in cooking, baking, and diverse
food preparation methods. She has further honed her skills through various specialized
courses, enriching her culinary prowess. Aby's prior role as the Head Baker at XO espresso
bar exemplifies her proficiency in both food preparation and management. Her adeptness
extends beyond the kitchen, as she possesses strong customer service acumen and a
keen eye for branding. Aby's warm and engaging personality, coupled with her knack for
organization, make her the perfect fit to curate a visually appealing Concession Space that
offers delectable food offerings. Her unique blend of skills ensures that the Village can
anticipate a delightful culinary experience that's as memorable as it is satisfying.
In essence, our team's collective experience and expertise, coupled with our local
community insight, position us to not only meet but exceed expectations as we embark on
this exciting journey with the Concession Space.
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d. Project Management and Special Services pertinent to this Solicitation; and Past
Performance
While Aguamiel's history does not encompass prior engagements in operating concession
stands for government entities, our substantial experience in managing a thriving pop-up
coffee shop within Key Biscayne is indicative of our capabilities and alignment with the
tasks outlined in the Scope of Work. Although not directly executed for government entities,
our track record is compelling evidence of our expertise in delivering services of a similar
nature.
Project Management Expertise:
Our successful operation of a pop-up coffee shop underscores our adept project
management capabilities. The effective coordination of staffing, supply management,
customer service, and quality control showcases our capacity to handle multifaceted tasks,
a core element of project management.
Special Services and Community Impact:
Aguamiel's special services extend beyond conventional measures. We've earned a
reputation as a community cornerstone, fostering an inviting environment where individuals
gather, interact, and experience the essence of community life. Our commitment to
community engagement, coupled with our culinary excellence, stands as a testament to
our special services that go beyond just managing the Concession Space and fulfilling
orders.
Past Performance and Community References:
While our engagements haven't been with government entities, our references within the
community substantiate our ability to deliver exceptional services. The accolades and
loyalty of our patrons, businesses, and individuals alike, stand as a testament to our
commitment to excellence and our positive impact on the Key Biscayne community. These
references, while not tied to government contracts, reflect our dedication to service quality
and community integration.
In conclusion, while our past performance may not directly align with government entities,
our robust experience in operating a successful pop-up coffee shop within the Village
underscores our ability to manage complex tasks and deliver services that resonate with
the community. We firmly believe that our track record, though not in the context of
government contracts, attests to our qualifications and readiness to exceed expectations
within the parameters of the solicitation.
[CONTINUED ON FOLLOWING PAGE]
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2. Service Team & Resume
a. Anticipated Organizational Chart
Strategic Advisor:
In addition to our core team, Aguamiel benefits from the guidance of an unpaid advisor who
provides valuable insights on a non-employee, non-owner basis, as of the date of this
Proposal's submission. This advisor offers general support and advisory services
pertaining to various aspects of our business operations, financial matters, and corporate
considerations, whenever required.
Advisor's Background:
With a background in accounting, investment banking, and private equity investing, our
advisor brings a wealth of practical knowledge to our family-run small business. Notably,
this individual was previously a licensed Certified Public Accountant in the state of
Pennsylvania. They also hold positions as a Board Director for a private company serving
federal government agencies, and serves as a Board Observer for multiple other private
entities.
Strategic Insight and Risk Management:
Our advisor's strategic insights empower us to make informed decisions. Their broad
industry experience is a valuable resource, helping us navigate uncertainties and
effectively manage risks that may arise in our business journey. In critical situations, our
advisor's involvement underscores our dedication to prudent decision-making. Their
contributions instill confidence in our ability to navigate dynamic business landscapes,
ultimately making us more reliable partners to the Village and the broader Key Biscayne
community.
Should you require additional details about this individual, we are prepared to provide
further information.
David Suarez
Co-Founder (Full-Time)
Manager, Head Barista
& Village Liason
Aby Gomez
Co-Founder (Full-Time)
Manager & Head Baker
Barista / Cashier
Part-Time
~20 hours per week
Barista / Cashier
Part-Time
~20 hours per week
Barista / Cashier
Part-Time
~20 hours per week
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b. Detailed Descriptions of Role & Responsibilities
David Suarez, serving as Manager & Head Barista on a full-time basis for Aguamiel, will
continue to lead with excellence. David's primary role involves overseeing staff, managing
inventory, and crafting exceptional food and beverages for customers. As Head Barista and
Manager, David's responsibilities include:
• Supervising day-to-day Concession Space operations.
• Ensuring seamless shift management and staff training.
• Delivering top-tier customer service and maintaining strong relationships with
stakeholders.
• Coordinating orders, managing inventory, and maintaining equipment.
• Setting standards, training junior staff, and upholding hygiene standards.
• Facilitating efficient operations and positive customer experiences.
• Engaging in cash and card transactions, holding the team accountable.
Aby Gomez, as Head Baker and Manager, will collaboratively manage Aguamiel's
operations with David. Her focus includes on-site food preparation, menu updates, cashier
services, and bulk food preparation. As Head Baker and Manager, Aby’s responsibilities
include:
• Collaborate with David in the management of Aguamiel's day-to-day operations.
• Oversee on-site food preparation and ensure adherence to quality standards.
• Play a key role in updating and refining the menu offerings.
• Manage cashier services and transactions efficiently.
• Supervise bulk food preparation to meet demand and maintain inventory.
• Uphold impeccable hygiene and safety standards in food preparation.
• Lead and guide junior staff in the baking process and cashier roles.
• Ensure a clean and organized environment for customers.
• Coordinate with suppliers to ensure timely and quality ingredient deliveries.
• Support event services and contribute to their successful execution.
• Maintain open communication with the team and provide regular updates to David.
• Implement strategies for efficient bakery operations and customer satisfaction.
• Assist in creating a welcoming atmosphere and exceptional customer experiences.
Aby's expertise as Head Baker and Manager will contribute to the seamless operation of
the Concession Space, ensuring that both the culinary offerings and overall customer
experience are of the highest quality. As Barista / Cashiers, these employee’s
responsibilities will include:
• Crafting and serving coffee, teas, and food items.
• Collaborating with fellow Baristas to fulfill orders promptly.
• Ensuring a clean and satisfactory customer experience.
• Engaging with customers in a personable and service-oriented manner.
• Handling transactions and mastering diverse recipes.
• Upholding company values and following safety guidelines.
• Providing exceptional coffee expertise and customer service.
• Supporting event services and execution.
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It's important to note that while Aguamiel's operational history primarily involves the co-
founders, David and Aby, they've identified potential candidates for the Barista / Cashier
roles. This ensures a smooth transition to a more structured operational model. In the
absence of staff, David and Aby will shoulder responsibilities, ensuring seamless service
delivery.
Moreover, as Aguamiel transitions from its pop-up format, offering consistent schedules will
attract skilled candidates from the industry. David and Aby are well-prepared to oversee
operations and fill any gaps to guarantee service continuity.
In summary, the family duo of David and Aby will ensure the Concession Space's success,
delivering excellence to the Village and Aguamiel’s valued customers.
c. Relevant Experience of Each Team Member
Please refer to Section 1a, 1b, and 1c for information regarding the relevant experience of
David and Aby, and Aguamiel generally.
d. Approach to Providing Services to the Village
Aguamiel's ownership, led by David and Aby, will wholeheartedly dedicate themselves to
the seamless management of the Concession Space on a full-time basis. Their unwavering
commitment is underscored by the Concession Space being their exclusive business
location and source of employment.
Flexibility is a cornerstone of Aguamiel's approach. The team is wholeheartedly open to
aligning with the Village's preferences, understanding that the Village's best interest is
paramount. Aguamiel is entirely adaptable regarding the format, frequency, and type of
communication and meetings.
To ensure comprehensive accessibility, Aguamiel will make itself available for meetings
with the Village or Community Center staff during all business hours. Formally, Aguamiel
proposes the option of structured interactions through weekly, monthly, and quarterly
meetings. However, the ultimate frequency will be dictated by the Village's requirements
and preferences.
The management of the Concession Space is more than a business venture to Aguamiel;
it's a cherished relationship with the Key Biscayne community. With a sense of familial
devotion, David and Aby approach their responsibilities with utmost seriousness. This
resonates in their willingness to engage with the Village as often as necessary to ensure
complete satisfaction and a harmonious partnership.
In essence, Aguamiel's approach is rooted in commitment, flexibility, and a profound
dedication to the well-being of the Key Biscayne community. This pledge to service
excellence ensures that the Village's expectations are not just met but exceeded.
3. Personnel Plan
a. Operating Plan & Organizational Chart
Please see section 2a for the anticipated organizational chart.
Aguamiel's operational hours for the Concession Space are thoughtfully designed to
accommodate the community's needs and are expected to be as follows:
Monday through Thursday: 7:30am to 7:00pm
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Friday through Sunday: 9:00am to 6:00pm
Our commitment to ensuring a seamless experience starts before the doors open and
extends after they close. Our dedicated staff will be on-site 30 minutes before the official
opening time, diligently preparing the Concession Space to provide exceptional service.
Similarly, we recognize the importance of maintaining a pristine environment, which is why
we allocate an additional 30 minutes after closing each day for thorough cleaning.
Moreover, our dedication to hygiene and presentation is unwavering. We anticipate
occasional instances where we'll invest extra time outside of regular operational hours for
a comprehensive "deep clean." This reflects our commitment to providing a space that's
not only welcoming but consistently pristine for our valued customers.
Our anticipated staffing levels and the weekly schedule for the Concession Space is as
follows:
ROLE MON TUES WED THURS FRI SAT SUN
DAVID
SUAREZ
MANAGER, HEAD
BARISTA,
COMMUNITY
LIASION
7AM –
3PM
7AM –
3PM
7AM –
3PM
7AM –
3PM
8:30AM
–
6:30PM
8:30AM
–
6:30PM
OFF
ROXABY
GOMEZ
MANAGER, HEAD
BAKER,
BARISTA/CASHIER
9AM –
1PM &
3PM –
7:30
9AM –
1PM /
3PM –
7:30
9AM –
1PM /
3PM –
7:30
9AM –
1PM /
3PM –
7:30
9AM –
1PM /
3PM –
6:30PM
8:30AM
–
6:30PM
OFF
EMPLOYEE
#3
BARISTA/CASHIER 1PM –
7:30PM
OFF 1PM –
7:30
OFF OFF 10AM –
3PM
OFF
EMPLOYEE
#4
BARISTA/CASHIER OFF 1PM –
7:30PM
OFF OFF OFF 10AM –
3 PM
8:30AM
–
6:30PM
EMPLOYEE
#5
BARISTA/CASHIER OFF OFF OFF 1PM –
7:30PM
1PM –
6:30PM
OFF 8:30AM
–
6:30PM
Aguamiel’s intention is to always have at least two employees on site to manage the
Concession Space, and may adjust staffing levels depending on levels of foot traffic based
upon sales data and seasonal trends. Other factors that Aguamiel will use to monitor and
/ or adjust staffing levels is included below:
• Monitor Foot Traffic: Continuously track foot traffic during both peak (i.e. winter months)
and slow seasons, identifying season-specific patterns and trends.
• Sales Projections: Use historical data and seasonality insights to project staffing needs
for upcoming seasons, adjusting accordingly.
• Feedback and Complaints: Pay attention to customer and Village feedback and
address any disparities in service quality during peak and slow seasons.
• Special Events: Anticipate special events or local festivals that may impact foot traffic
and adjust staffing levels accordingly.
• Flexibility: Design adaptable schedules that can accommodate staffing variations
during different seasons.
• Regular Review: Conduct frequent staffing reviews on a no less than monthly basis,
especially during transitions between peak and slow seasons, making necessary
adjustments in real time.
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Aguamiel believes that accounting for the seasonality of foot traffic is crucial in ensuring
that the Concession Space remains adequately staffed to meet customer demands while
managing operational costs. By monitoring trends and consistently adjusting staffing levels,
the Concession Space will be able to provide excellent service regardless of the season.
Aguamiel anticipates that they may need to add additional part-time staff during peak
seasons or at peak times during the week and will adjust the above schedule accordingly
once the data supports additional staff needs.
b. Data to Support Staffing Levels
Aguamiel has constructed the aforementioned schedule based on a comparable daily
activity level to what we presently experience while operating at the Key Biscayne Farmer’s
Market. To date, our pop-up shop has successfully managed foot traffic using solely David
and Aby's management. During heightened seasons, such as winter, we have occasionally
enlisted one or two part-time staff members. Given our increased operational frequency
and more consistent hours, we anticipate a requirement for two to three additional part-
time resources to effectively run the Concession Space.
For managerial roles, specifically Managers, Head Baristas, and Head Bakers, we do not
foresee an immediate need for additional hires. These positions are deemed as full-time
roles, with David and Aby poised to continue fulfilling these responsibilities. We remain
open to reassessment should foot traffic indications warrant a reevaluation of our
managerial needs. For prospective candidates in these roles, we seek individuals with prior
managerial experience in coffee shops or similar settings, complemented by at least two
years of barista or baking experience, respectively.
As the emphasis of this response is on the Cashier / Barista positions, our criteria for
candidates include:
• Strong customer service skills and a friendly demeanor.
• Proficiency in both Spanish and English languages (preferred but not mandatory).
• Enthusiasm for coffee and willingness to learn about different brewing methods.
• Ability to handle cash transactions accurately and efficiently.
• Collaborative and adaptable attitude for effective teamwork.
• Quick learning ability to grasp menu items and coffee preparation.
• Attention to detail in recipe execution and order accuracy.
• Understanding of hygiene and food safety guidelines.
• Flexibility to work weekends, evenings, and adapt to changing schedules.
• Problem-solving skills to address minor customer concerns.
• Positive attitude and the ability to maintain composure under pressure.
We will actively encourage applications from individuals within the Key Biscayne
community, further fostering community bonds. We also extend our welcome to college
students and high school seniors, valuing the enriching perspectives and skills they bring.
Proficiency in both Spanish and English is a plus, enhancing our ability to effectively cater
to our diverse customer base.
c. Managerial Positions Assigned to Village Members
Aguamiel is currently not anticipating the presence of any managerial positions held by
Village members. However, we are entirely open to considering any collaborative
arrangements that align with the preferences and requirements of the Village. Should the
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Village express interest in maintaining roles and responsibilities within the Concession
Space operations, Aguamiel is fully prepared to accommodate such an arrangement.
David Suarez, in his role as Village Liaison, will serve as the primary contact person for the
Village. He will be readily available to address any matters pertinent to the Village, ensuring
seamless communication and cooperation. The extent and nature of this liaison role can
be tailored to the Village's needs, and we are committed to maintaining a productive
partnership that contributes to the overall success of the Concession Space.
d. Detailed Description of Role & Responsibilities
Manager Role and Responsibilities:
• Strategic Planning: Collaborate with fellow owners and managers to develop long-term
business strategies, goals, and growth plans.
• Operational Oversight: Oversee Aguamiel's day-to-day operations, ensuring efficient
service, adherence to policies, and exceptional customer experiences.
• Staff Coordination: Coordinate scheduling, shifts, and staffing levels to optimize
customer service and manage employee workload.
• Financial Management: Assist in budget development, monitor expenses, and
contribute to financial decisions aimed at profitability and sustainability.
• Customer Relations: Interact with customers, address concerns, and gather feedback
to continuously improve services and offerings.
• Vendor Relationships: Maintain relationships with suppliers, negotiate contracts, and
ensure timely deliveries of goods.
• Training and Development: Facilitate training programs for staff, focusing on customer
service, product knowledge, and maintaining a positive work environment.
Head Barista Role and Responsibilities:
• Leadership and Team Management: Lead by example, setting high standards for
professionalism, customer service, and coffee preparation techniques. Motivate and
guide the barista team to achieve exceptional performance.
• Quality Control: Ensure the consistent quality of all beverages by closely monitoring
preparation methods and flavor profiles.
• Menu Expertise: Have an in-depth understanding of Aguamiel's menu offerings,
including coffee beans, brewing methods, flavor profiles, and seasonal specials.
• Training and Development: Train new baristas on coffee brewing techniques, drink
preparation, customer service, and adherence to health and safety standards.
• Workflow Optimization: Create efficient workflows for the barista team, ensuring
smooth operations during busy hours and minimizing customer wait times.
• Equipment Maintenance: Oversee the maintenance and cleanliness of coffee
machines, grinders, and other equipment, ensuring optimal functionality.
• Customer Interaction: Engage with customers, offering recommendations, sharing
coffee knowledge, and ensuring each customer receives a memorable experience.
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• Inventory Management: Collaborate with Managers to track coffee bean inventory,
restock supplies as needed, and communicate with suppliers.
• Menu Development: Collaborate with the Head Baker and management to create
coffee-based drinks that complement the bakery offerings and reflect seasonal trends.
• Creative Initiatives: Introduce creative and innovative coffee-related initiatives, such as
specialty drink menus, tasting events, and educational workshops.
• Quality Improvement: Continuously seek ways to improve quality, presentation, and
customer satisfaction, incorporating feedback from customers and staff.
• Quality Assurance: Conduct periodic taste tests and quality checks on beverages,
ensuring they consistently meet Aguamiel's standards.
Head Baker Role and Responsibilities:
• Menu Development: Create and update the bakery menu, incorporating a variety of
baked goods that align with Aguamiel's theme and customer preferences.
• Baking Operations: Oversee all aspects of the bakery operations, including recipe
development, ingredient sourcing, and production scheduling.
• Quality Control: Ensure the consistent quality, taste, and presentation of baked goods
through meticulous attention to detail and adherence to recipes.
• Inventory Management: Monitor ingredient inventory levels, place orders, and maintain
a well-organized stock to support production needs.
• Staff Management: Supervise and train other staff, providing guidance on baking
techniques, safety protocols, and maintaining a positive work environment.
• Hygiene and Safety: Implement and enforce hygiene and food safety standards in
accordance with local regulations, ensuring a clean and safe bakery environment.
• Creativity and Innovation: Continuously innovate by experimenting with new recipes,
seasonal specialties, and unique offerings to keep customers engaged.
Community Liaison Role and Responsibilities:
• Community Engagement: Foster strong connections between Aguamiel and the local
community by actively engaging with residents, community groups, and businesses.
• Relationship Building: Build and maintain positive relationships with Village leaders,
organizations, and influencers to strengthen Aguamiel's presence and reputation.
• Event Coordination: Plan and participate in community events, workshops, and
gatherings hosted by or involving Aguamiel, encouraging community members to
participate and connect.
• Community Partnerships: Identify collaboration opportunities with other businesses,
artisans, or organizations in the village to create mutually beneficial partnerships.
• Feedback Gathering: Act as a bridge between Aguamiel and the Village and
community, collecting feedback, suggestions, and insights to continuously improve
offerings and services.
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• Local Sourcing: Work with local suppliers and artisans to incorporate locally sourced
products, ingredients, and goods into Aguamiel's menu and retail offerings.
• Charitable Initiatives: Identify and support local charitable or community projects that
align with Aguamiel's values and contribute positively to the village.
• Cultural Awareness: Stay attuned to the village's cultural events, traditions, and
customs, ensuring Aguamiel's activities are respectful and inclusive.
• Marketing Collaborations: Collaborate with the marketing team to develop campaigns,
promotions, and messaging that resonate with the community's values and interests.
• Information Hub: Be a source of information for community members, providing
updates on coffee shop events, special promotions, and local news.
• Storytelling: Share stories and anecdotes about Aguamiel's connection to the
community through various communication channels, fostering a sense of belonging.
• Social Responsibility: Promote Aguamiel's commitment to social responsibility and
sustainability efforts, such as waste reduction and environmental initiatives, within the
community.
Cashier / Barista Role and Responsibilities:
• Customer Service: Greet customers warmly, take orders accurately, and provide
exceptional service while maintaining a friendly and welcoming atmosphere.
• Cash Handling: Operate the cash register accurately, process payments, provide
change, and ensure all transactions are handled securely.
• Order Preparation: Prepare and serve coffee, tea, and other beverages according to
Aguamiel's standards, ensuring consistency in taste and presentation.
• Menu Knowledge: Familiarize yourself with Aguamiel's menu items, including
ingredients, flavors, and options, to assist customers effectively.
• Food Handling: Handle bakery items, pastries, and snacks safely and hygienically,
packaging and presenting them attractively to customers.
• Cleanliness and Organization: Keep the cashier and barista stations clean, organized,
and stocked with supplies to maintain smooth operations.
• Order Enhancement: Suggest additional items or ways to improve orders to customers,
enhancing their experience and contributing to sales growth and the financial stability
of Aguamiel.
Advisor’s Role:
The Advisor will provide, from time to time, on an as needed basis, the following:
• Strategic Guidance: Provide expert insights and strategic direction to Aguamiel's
owners and management, leveraging business acumen and experience.
• Financial Guidance: Review financial statements, budgets, and performance metrics
to offer recommendations to Aguamiel owners to improve financial efficiency and
sustainability.
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• Business Planning: Assist in developing and refining Aguamiel's business plan,
including growth strategies, financial projections, and risk assessment.
• Investment Guidance: Offer advice on capital allocation and financial decisions to help
Aguamiel maximize its resources.
• Operational Efficiency: Analyze operational processes, identifying areas for
optimization and cost reduction while maintaining quality.
• Performance Metrics: Help to define key performance indicators (KPIs) to monitor
Aguamiel's progress, providing regular assessments and suggesting corrective
actions.
• Risk Management: Identify potential risks and vulnerabilities in Aguamiel's operations,
offering recommendations to mitigate and manage them.
• Networking Opportunities: Leverage professional network to connect Aguamiel with
potential partners, suppliers, investors, or industry experts.
• Financial Forecasting: Assist in creating accurate financial forecasts and scenarios to
guide decision-making and planning.
• Market Insights: Share business trends, customer preferences, and competitive
analysis to help Aguamiel stay relevant and responsive to changing market dynamics.
• Governance and Compliance: Help Aguamiel adhere to legal and regulatory
requirements, offering guidance on various matters and identifying any red flags.
• Succession Planning: Advise on succession planning and the development of
leadership capabilities within Aguamiel.
• Conflict Resolution: Act as a neutral third-party advisor in resolving conflicts or
disagreements that may arise within Aguamiel.
• Education and Mentorship: Offer educational sessions and mentorship to Aguamiel's
owners and team members, enhancing their understanding of business principles and
financial management.
• Long-Term Vision: Collaborate with Aguamiel's leadership to define a long-term vision
and goals, guiding the organization towards sustained growth and success.
• Note that the Advisor is not an employee, owner, or receiving any form of consideration
from Aguamiel, but is a long-time customer that wants to see Aguamiel succeed.
Advisor may consider future investment in Aguamiel should any needs arise, but is not
obligated to do so and has not committed any funding to the organization.
e. Employee Policies & Procedures
1. Equal Employment Opportunity (EEO) Policy:
Our Concession Space is committed to providing equal employment opportunities to all
individuals, regardless of race, color, religion, gender, sexual orientation, national origin,
age, or disability. We strictly prohibit discrimination in all aspects of employment, including
hiring, promotion, and termination.
2. Recruitment and Hiring Process:
When hiring for open positions, we will advertise jobs through word of mouth and post job
listings on relevant job boards. Candidates will be evaluated based on their skills,
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experience, and alignment with our Concession Space's values. Interviews will be
conducted with David Suarez and Aby Gomez.
3. Promotion and Career Advancement:
Promotions will be considered based on an employee's skills, performance, attitude, and
length of service. Those interested in a promotion should express their interest to David
Suarez and provide evidence of their suitability for the new role.
4. Performance Evaluation and Feedback:
Performance evaluations will be conducted quarterly. David and Aby will provide feedback
on job performance, discuss strengths and areas for improvement, and set goals for the
upcoming year.
5. Compensation and Payroll:
Employees will be paid on a bi-weekly basis and raises may be given based on job
performance and length of service. Any changes in compensation will be communicated in
writing.
6. Termination and Resignation:
In case of resignation, employees should provide at least two weeks' notice. Termination
may occur due to performance issues, policy violations, or economic reasons. Final pay
and any accrued benefits will be processed according to local labor laws.
7. Code of Conduct:
Employees are expected to treat customers and fellow team members with respect and
professionalism. Honesty, punctuality, and a positive attitude are fundamental to
maintaining a positive work environment.
8. Anti-Harassment and Anti-Discrimination Policy:
We are committed to providing a workplace free from harassment and discrimination. Any
instances of harassment or discrimination should be reported immediately to a supervisor
or the owner. Investigations will be conducted promptly and discreetly.
9. Work Hours, Attendance, and Punctuality:
Employees are expected to arrive punctually for scheduled shifts. Any lateness or absence
should be communicated to a supervisor at least one hour before the start of the shift.
10. Dress Code and Appearance:
A neat and tidy appearance is essential. Employees should wear clean and appropriate
clothing, closed-toe shoes, and minimal accessories that don't interfere with hygiene or
safety. Aguamiel uniforms will be provided and are expected to be worn to each shift
11. Employee Benefits and Leaves:
Paid time off (PTO) is available for full-time employees and can be used for vacation, sick
days, and personal reasons.
12. Health and Safety:
Employees should follow health and safety guidelines to maintain a clean and safe
environment. If an accident occurs, employees should report it immediately to a supervisor.
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13. Confidentiality and Data Security:
Employees must maintain the confidentiality of customer information, recipes, and
business processes. Personal devices should not be used for work-related tasks to ensure
data security.
14. Social Media and Online Conduct:
Employees should avoid posting negative or confidential information about the Concession
Space on social media. Positive interactions online that reflect well on our business are
encouraged.
15. Communication Guidelines:
Effective communication ensures smooth operations. Email should be used for official
communication, and in-person meetings or the designated communication app for day-to-
day interactions.
16. Use of Company Equipment and Resources:
Company equipment should be used only for work-related tasks. Any Wi-Fi passwords and
point-of-sale access should not be shared with non-employees.
17. Conflict of Interest:
Employees should avoid situations where personal interests conflict with the interests of
the Concession Space. Any potential conflicts should be disclosed to David Suarez.
18. Whistleblower and Reporting Misconduct:
If an employee observes unethical behavior, they should report it to David Suarez or Aby
Gomez. Retaliation against whistleblowers will not be tolerated.
19. Training and Development:
Opportunities for barista training and professional development will be offered. Interested
employees can discuss their training needs with David Suarez.
Sexual Harassment Policy Statement:
Our Concession Space is committed to maintaining a workplace that is free from all forms
of sexual harassment. We adhere to a strict zero-tolerance policy towards any behavior
that constitutes sexual harassment. All employees, customers, vendors, and anyone
associated with our Concession Space are expected to treat each other with respect and
dignity.
Definition of Sexual Harassment:
Sexual harassment is defined as unwelcome sexual advances, requests for sexual favors,
or any other verbal, non-verbal, or physical conduct of a sexual nature that interferes with
an individual's work performance, creates a hostile or intimidating work environment, or
affects an individual's employment opportunities.
Reporting Procedure:
Any employee who believes they have experienced or witnessed sexual harassment is
encouraged to report the incident promptly. Reports can be made to a supervisor, manager,
or directly to David Suarez or Aby Gomez. If the accused is a supervisor or manager,
reports can be made to the next level of management or the Village.
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Investigation Process:
Upon receipt of a report, the Concession Space will initiate a thorough and impartial
investigation. The investigation will be conducted discreetly and with respect to the privacy
of all parties involved. The Concession Space will take appropriate action to address the
situation and prevent further instances of harassment.
No Retaliation:
The Concession Space strictly prohibits retaliation against anyone who reports or
participates in an investigation of sexual harassment. Retaliation is a violation of this policy
and will result in disciplinary action, up to and including termination.
Consequences of Violation:
Any individual found to have engaged in sexual harassment will be subject to disciplinary
action, which may include verbal counseling, written warnings, suspension, or termination,
based on the severity and frequency of the conduct.
Prevention and Training:
Our Concession Space is committed to preventing sexual harassment through ongoing
education and awareness. All employees will receive training on recognizing, preventing,
and addressing sexual harassment during their orientation and periodically thereafter.
Confidentiality:
The Concession Space will make every effort to keep all information regarding sexual
harassment complaints confidential to the extent permitted by law. However, complete
confidentiality cannot be guaranteed during an investigation, as the Concession Space has
a duty to address and resolve the matter.
Conclusion:
Our Concession Space is dedicated to fostering a safe and respectful work environment
for all employees. We encourage open communication and collaboration in maintaining a
workplace free from sexual harassment. This policy applies to all individuals associated
with our Concession Space and will be enforced consistently and fairly.
f. Capacity for Hiring and Developing Personnel
As Aguamiel grows and has a full-time, permanent location at the Concession Space, it will
have ample capacity to add additional employees to support the overall operations of our
small business. We look forward to adding to our family business and better serving the
Key Biscayne community.
Hiring Philosophy:
At Aguamiel, we believe that our team members are at the heart of our success. We are
committed to hiring individuals who share our passion for coffee, customer service, and
creating a welcoming atmosphere for our patrons within Key Biscayne.
Recruitment Process:
When recruiting new team members, we focus on identifying candidates who align with our
values of family and community, exhibit a strong work ethic, show enthusiasm, and a
willingness to learn. We will advertise open positions within our network, on our social
media pages, and local job boards, and we may also consider referrals from existing
employees.
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Initial Training Programs:
For every new team member, we offer comprehensive initial training to ensure a smooth
integration into the Aguamiel family. This training covers various aspects, including:
• Beverage preparation techniques
• Menu familiarity
• Customer service best practices
• Point-of-sale system operation
• Health and safety guidelines
• Company policies and values
Ongoing Training and Development:
We believe in fostering continuous growth among our team members. As part of this
commitment, we offer ongoing training programs designed to enhance skills and provide
opportunities for advancement. These programs include:
• Barista workshops to refine coffee-making skills
• Customer service seminars to improve guest interactions
• Leadership development for those aspiring to management roles
• Specialty coffee education to expand knowledge of different beans and brewing
methods
Cross-Training Opportunities:
We encourage cross-training among our team members to provide a well-rounded
experience. Team members have the chance to learn and work in various roles within the
coffee shop, such as front-of-house, kitchen, and inventory management. This approach
not only broadens skill sets but also promotes a sense of camaraderie among the team.
David Suarez and Aby Gomez want Aguamiel to be a top destination for talent and will go
the extra mile to provide opportunities for their employees.
Performance Reviews:
To support personal and professional growth, we conduct quarterly performance reviews.
These reviews provide an opportunity for open dialogue about strengths, areas for
improvement, and career aspirations. We use the feedback gathered to tailor training plans
and offer guidance on career development.
Supporting Advancement:
We are proud to promote from within whenever possible. Team members who demonstrate
exceptional skills, commitment, and leadership qualities have the opportunity to advance
to higher roles within the Aguamiel organization as we grow.
Investment in Employee Success:
At Aguamiel, we view our investment in employee training and development as an
investment in the overall success of our family-owned business. We provide a nurturing
environment where team members can learn, grow, and contribute to the exceptional
experience we offer to Key Biscayne.
g. Methods to Maintain Satisfactory Performance Levels
Aguamiel uses the following philosophy to maintain strong customer service levels:
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Methods for Assuring Satisfactory Performance
•We communicate job responsibilities and performance expectations clearly to all
employees, ensuring everyone understands their roles.
•Aguamiel strives to provide consistent and constructive feedback through regular
performance evaluations and one-on-one meetings.
•Aguamiel collaboratively sets performance goals for employees that are specific,
measurable, achievable, relevant, and time-bound (SMART).
•We intend to offer ongoing training opportunities to enhance skills and keep up with
industry trends, improving overall performance.
•We are quick to recognize and appreciate employees for their achievements and hard
work through verbal praise, certificates, or public acknowledgments.
•Our intention is to rotate tasks for our employees periodically to prevent monotony,
increase engagement, and develop well-rounded skills.
•We maintain open communication channels so employees can voice concerns, seek
clarification, and contribute ideas.
•We look forward to hosting organized team-building events to foster camaraderie,
boost morale, and strengthen teamwork. We would also intend to have these open to
the Village and members of the Community Center so they can be a part of the
Aguamiel family!
•We will pair our newer employees with either David and / or Aby to provide guidance
and encouragement.
•If performance falls below expectations, we intend to offer support through structured
improvement plans to help employees get back on track.
Incentive and Reward Programs:
•We will recognize outstanding performance by naming an "Employee of the Month.”
•We will look to provide top-performing employees with the opportunity to choose
preferred shifts.
•We may, from time to time, reward employees with vouchers they can use to enjoy
coffee, food, or merchandise at our shop.
•We plan to host team lunches, dinners, or outings to celebrate achievements
collectively.
•We plan to organize special events, such as an annual appreciation party, where
employees are recognized for their contributions.
•We may, from time to time, provide gift cards to other Key Biscayne small business
restaurants or stores as a token of appreciation.
•We will seek to outline potential career paths within Aguamiel to show employees how
their hard work can lead to advancement as the company grows.
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EXHIBIT “C”
CONCESSION LOCATION
The Concession is located with the Key Biscayne Community Center located at 95 West McIntyre
St. Key Biscayne, Florida on the first floor of the Community Center adjacent to the front desk.
Exhibit C
Exhibit C
DocuSign Envelope ID: 0F109D59-764E-4BAF-A0EF-CCC6FA667260