When was Key Food Supermarket in Apopka last inspected?

Key Food Supermarket in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 24, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Key Food Supermarket in Apopka had?

Key Food Supermarket in Apopka has 9 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Supermarket in Apopka find?

Key Food Supermarket in Apopka was most recently inspected by FDACS on February 24, 2026 (Met Sanitation Inspection Requirements).

Has Key Food Supermarket in Apopka had any stop-sale or stop-use orders?

Yes, Key Food Supermarket in Apopka has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Key Food Supermarket in Apopka

Name: Key Food Supermarket in Apopka Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

519 S Orange Blossom Trl, Apopka, FL 32703

Seminole County · Supermarket · FDACS
Owner: Pjb Food Corporation
FDACS Estab #: 191302

Overview

Key Food Supermarket in Apopka has received four stop-sale and stop-use orders since April 2025, all addressing temperature control failures and unsanitary equipment conditions. A stop-use order issued April 8, 2025 required repair or replacement of equipment with unsanitary food-contact surfaces under FS 500.172; the equipment was subsequently repaired and released. Three stop-sale orders issued April 2, 2025 documented adulterated time/temperature control foods: cooked items cooled outside the required 2-hour window from 135°F to 70°F, hot-held foods maintained below the 135°F minimum (chicken legs, stewed beef, and vegetables measured between 106–128°F; plantains measured 98–101°F), and packaged sliced beef prepared at ambient temperature that reached only 44°F by noon. All products were voluntarily destroyed by management and witnessed by the inspector.

Across 9 inspections between April 2023 and February 2026, the facility accumulated 56 violations, averaging 6.2 per inspection — above the Florida statewide average of 5.2. High-priority violations dominate the record: temperature control failures (improper cooling and hot-holding) appeared in 5 of the 9 inspections; cross-contamination violations (raw foods stored above or alongside ready-to-eat items) appeared in at least 3 inspections; handwashing and glove-handling violations appeared in at least 4 inspections; and sanitizer concentration violations appeared in at least 2 inspections. The most recent inspection on February 24, 2026 identified 11 violations, all corrected on site, including raw sausages stored on top of cooked ham (moved to bottom shelf), cut lettuce held at 44°F instead of 41°F or below (cooled during inspection), an employee putting on gloves without washing hands (employee removed gloves and washed hands during inspection), a potato masher with encrusted food debris (washed and sanitized), and a deli hand-wash sink blocked by equipment (access restored). The facility met sanitation inspection requirements on that date.

Summary generated from Florida FDACS public inspection records.

9FDACS Insp.

56Violations

5Stop-Sale Orders

Last inspected FDACS: February 24, 2026

Key Food Supermarket in Apopka: FDACS Inspection History (9)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Feb 24, 2026 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Deli - Raw sausages stored on top of cooked ham. COS: The raw was moved to the bottom shelf. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen - Potato masher encrusted with old food debris. COS: The masher was washed rinsed and sanitized.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail - Cut lettuce 44 degrees F. COS: The lettuce was cooled to 41. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen - Observed food employee enter the service area, put on gloves without washing hands. COS: The employee removed gloves, washed hands and put on new gloves.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Deli - Hand wash sink blocked with equipment. COS: Access to the sink was provided.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

There is a gap to the outside at both back entrances.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Deli area - Wiping cloth held in sanitizer measured on 100 PPM, Quaternary . COS: The sanitizer bucket was re filled and re tested at the proper concentration.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen - Rice scoop stored with handle imbedded in the rice. COS: The scoop was removed from the rice.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Meat room - Cutting board heavily scored.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Meat room - Unsealed concrete and cracked floor tiles.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen - Observed employee jacket stored on equipment, employee drink cup on pre table behind food service counter. COS: The items were relocated.

2025 — 5 inspections

Dec 8, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab Results Provided.

No violations or enforcement actions recorded for this inspection.

Nov 6, 2025 — Focused Inspection· Focused Inspection

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: Visit for training purposes only. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

Apr 17, 2025 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen Warewash Area: Sanitizer solution was observed to have a concentration of 0 parts per million. COS: Concentration level was adjusted and was found to be between 50-100 parts per million. Utensils observed in sanitizer solution were re-washed, rinsed and properly sanitized. Y x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Food Service Area: Empanadas and cheese filled pastries stored in hot holding unit located near coffee machine is missing written procedures for the use of Time as a Public Heath Control. Industry guidance provided.

Kitchen Area: Food employee left kitchen area through back exit door, re-entered and donned new gloves without washing hands. Proper handwashing procedures were discussed. COS: Food employee washed hands before donning new gloves and engaging in new activities.

Apr 8, 2025 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted in conjunction with request #5130012. The original Stop-Use Order issued on 04/02/25 on open- air cooler has been released 04/08/25.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Apr 2, 2025 — Re-Inspection Required· 17 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Person in charge: EDWIN MANCILLA

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

There is a pattern of non compliance shown through hot holding, cold holing, handwashing and sanitization of equipment and utensils.

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen Area: Food employee wearing gloves processing food then brought knife to sink, put knife away, and then began to process food again. Proper handwashing procedures were discussed. COS: Food employee removed gloves and properly washed hands before donning new gloves and engaging in new activities. x

Dairy Cooler: Cartons of raw shell eggs stored on ready to eat foods in walk-in cooler. Kitchen Area: Package of raw chicken stored above cooked potatoes in walk-in cooler. COS Raw items were relocated and properly stored. x Print Date: 4/2/2025 Page 1 of 4 Y o 14 P Citation Description: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P Observation: Warewash Area: Large pot was washed and rinsed by food employee, then was attempted to be used for cooking. COS: Food employee re-washed pot rinsed and then sanitized properly. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food Service Area: Deli slicer has an accumulation of food debris. COS: Slicer was washed, rinsed and sanitized during inspection.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen Area: Containers of black beans, pinto beans, ground beef and boiled pork left in walk-in cooler to cool overnight all have internal temperatures between 52- 68 degrees F. A Stop-Sale Order and Release was issued. COS: Items found out of temperature were voluntarily discarded by management. Y x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail: Thinly sliced beef packaged onsite at 10:15 am was made available for consumer self service had internal temperatures of 44 degrees F at 12:45 pm. COS: Meat was brought to freezer to rapidly cool before being placed out for consumer self service and were found to have internal temperatures at 41 degrees F or below. Y x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food Service Area: Trays of chicken legs, stewed beef and vegetables, fish and vegetables stored in hot holding table at 11:00 am had internal temps between 106-128 degrees F at 11:30 am. Plantains placed in hot holding unit at 7:00 am had internal temperatures of 98- 101 degrees F at 11:30 am. A Stop-Sale Order and Release was issued. Kitchen Area: Trays of shredded pork, chicken legs, stewed beef and vegetables, and white rice stored in Cambro holding cases at 12:15 pm have internal temperatures between 100-133 degrees F at 12:45 pm. COS: Plantains found out of temperature were voluntarily discarded by management. Trays stored in hot holding table and Cambro holding unit were properly reheated in the required time frame. Y x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail: Chorizo, raw sausages and hot dogs stored in open air cooler have internal temperatures between 42-48 degrees F. COS: Products were relocated to a freezer to rapidly cool and were found to be 41 degrees F or below. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen Area: Salsa prepared onsite stored on shelving of walk-in cooler is missing label. COS: Correct label was provided during inspection. x

Kitchen Area: Employee rinsed knife off in handwashing sink. Produce Department: Handwashing sink located in the corner of the processing room has two preparation tables stored in front of sink making it difficult for employees to wash their hands. Meat Department: Water hose is stored directly on handwashing sink. COS: Proper utensils washing was discussed and water hose was removed and properly stored.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen Area: Beans are stored in deep, large containers to cool down in walk-in cooler.

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Produce Department: Sliced watermelon is in a container with a tightly covered lid while cooling. Kitchen Area: Containers of beans have a tightly fitting lid while cooling. COS: Beans were voluntarily discarded by management due to temperature violation. See supplements.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Service Area: Knives are stored across pans in sandwich preparation cooler. COS: Knives were removed and brought to warewash sink to be washed, rinsed, and sanitized.

Retail open air cooler located near deli department is not able to maintain time/ temperature control for safety foods at 41 degrees F or below. A Stop-Use Order was issued. See supplements.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen Area: Floors are soiled with food debris in between handwashing sink and warewashing sink. Meat Department: Walk-in cooler fans have a build up of a mold like substance.

Kitchen Area: Employee beverages are stored on walk-in cooler shelving above food intended to be sold.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health control: procedures and records.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 4/2/2025 Page 2 of 3 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Edwin Mancilla I, _____________________________________________________ the person in charge of KEY FOOD SUPERMARKET hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST EDWIN MANCILLA, STORE MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 4/2/2025 Page 3 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2024 — 1 inspection

Mar 8, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conduced routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Apr 26, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: DOUGLAS HULSER

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen : Boiled potatoes and ground meat that was produced on 4/25/23 observed at an internal temperature of 49 and 50 degrees F in walk- in cooler. COS - Product was voluntarily discarded x

Kitchen Hot Display : Beef and Chicken empanadas observed at an internal temperature of 120 to 132 degrees F in hot case. COS- product was made within the last hour and was permitted to be reheated to 165 degrees F and released to be sold. x

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Kitchen : Sanitizer level in sanitizer bucket was observed at over 500 ppm. COS - Sanitizer was reworked to the proper level x Print Date: 4/26/2023 Page 1 of 3

Kitchen : Observed employee dumping sanitizer from sanitizer bucket into hand wash sink then fill up the bucket at that sink. o

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen : Boiled potatoes and cooked ground meat cooling at a level of more than 4 inches in depth in plastic bus tubs/containers o

Kitchen : Boiled potatoes and ground meat observed cooling in a pan that was completely covered that would not allow the food to cool in the proper time frame for cooked/reheated foods. o

3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)

Kitchen: Utensils stored in water that was not a minimum of 135 degrees or greater. o

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Kitchen: Personal food and containers stored on shelf with and over consumer foods. o

Apr 11, 2023 — Re-Inspection Required· 17 violations· Re-Inspection Required

Inspector: DOUGLAS HULSER

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was demonstrated during inspection o

Back Storage : Package of raw eggs stored on box of ready to eat food product in milk cooler. Kitchen: Carton of eggs placed on top of container of ready to eat food on prep counter. Cos- Eggs were removed from other food products x

3-403.11(A) Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP

Kitchen : Made in house empanadas that were cooked and then frozen were observed only being initially reheated to a temperature of 110 degrees F. Cos- Product was placed back in fryer and was then fully reheated to 165 degrees F. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen: Black Beans, Pinto Beans, Shredded Chicken produced the previous day was observed at an internal temperatures of 44 to 55 degrees F. Product was not cooled to 41 degrees F within the 6 hours parameter. Cos- Management voluntarily discarded food product. x

Kitchen Hot Display : Potato balls, croquette, assorted empanadas and baked chicken, observed at an internal temperature of 125 degrees F. Cos- Product was removed from sale and reheated to 165 degrees F. Cos- All products were removed from sale and reheated to 165 degrees F. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli : Multiple meat products dated at opened on 3/22/23, and 3/23 not discarded after 7 days. Cos- All products were voluntarily discarded. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Written procedures not provided for responding to vomiting and diarrheal events. Industry guidance was provided. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Kitchen: Chemical sanitizer in 3 compartment sink was measured at a level over the recommended 100-400 parts per million. Cos - sanitizer water was reworked to the proper levels x Print Date: 4/11/2023 Page 2 of 4

Kitchen: Observed employee not changing gloves and washing hands after touching their face. Cos- Employee was stopped and washed hands x

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Kitchen : observed employee attempting to wash hands at a hand wash sink that the hot water was not functioning. Cos- Employee was stopped and washed hands in a sink that was functioning x Print Date: 4/11/2023 Page 1 of 4 8 Pf Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf Observation: Kitchen : paper towels empty at paper towel dispenser for hand wash sink in back kitchen area. Cos- paper towels were provided. x

Meat department: Water hose hanging over hand washing sink. Produce: access to hand wash sink is impeded by food wrapping machine stored directly in front of hand wash sink o

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Kitchen : Hot water was not working at hand wash sink in back kitchen area. Cos- Manager was able to tighten faucet handle and hot water was restored x

Good Retail Practice Violations

Kitchen : Multiple buss tubs of shredded chicken and beef left to cool with a tight fitting lid o

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen : Bean product cooled at a level of more than 4 inches in depth in a large metal pot o

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat Department: Beef Tripe left to thaw in standing water in 3 compartment sink o

Kitchen : In utensils stored in standing water in between uses. Cos - Utensils were removed from water and placed in warewash sink to be cleaned and sanitized x

Kitchen : personal drinks stored in multiple areas with consumer foods. Cos- personal foods were removed from consumer foods. x

Key Food Supermarket in Apopka: Stop-Sale & Stop-Use Orders (5)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Key Food Supermarket in Apopka
Date	Order Type	Product	Brand/Lot	Reason
Apr 8, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Apr 2, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Apr 2, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Apr 2, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr…
Apr 2, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Key Food Supermarket in Apopka: Frequently Asked Questions

When was Key Food Supermarket in Apopka last inspected?: Key Food Supermarket in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 24, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Key Food Supermarket in Apopka had?: Key Food Supermarket in Apopka has 9 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food Supermarket in Apopka find?: Key Food Supermarket in Apopka was most recently inspected by FDACS on February 24, 2026 (Met Sanitation Inspection Requirements).
Has Key Food Supermarket in Apopka had any stop-sale or stop-use orders?: Yes, Key Food Supermarket in Apopka has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Key Food Supermarket in Apopka?: The most frequently cited FDACS violations at Key Food Supermarket in Apopka are: 3-501.15(B): Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B); 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.
Does Key Food Supermarket in Apopka have any repeat violations?: Yes, Key Food Supermarket in Apopka has had the following violations cited on multiple FDACS inspections: 3-501.15(B): Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B); 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.