How many inspections has Sprouts Farmers Market in Apopka had?

Sprouts Farmers Market in Apopka has 12 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sprouts Farmers Market in Apopka find?

Sprouts Farmers Market in Apopka was most recently inspected by FDACS on March 17, 2026 (Focused Inspection).

Has Sprouts Farmers Market in Apopka had any stop-sale or stop-use orders?

Yes, Sprouts Farmers Market in Apopka has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Sprouts Farmers Market in Apopka have any repeat violations?

Yes, Sprouts Farmers Market in Apopka has had the following violations cited on multiple FDACS inspections: 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) P.

Sprouts Farmers Market in Apopka

Name: Sprouts Farmers Market in Apopka Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2283 E Semoran Blvd, Apopka, FL 32703

Seminole County · Supermarket · FDACS
Owner: Sf Markets LLC (sfm)
FDACS Estab #: 193811

Overview

Sprouts Farmers Market in Apopka has been inspected 12 times on record. A stop-sale order issued January 22, 2025 required the immediate removal of time/temperature control for safety foods after cold holding violations were documented. The product was voluntarily destroyed by establishment management and witnessed by the inspector.

The facility's violation record shows a pattern of temperature control failures. On January 27, 2025, sushi rolls and poke bowls held at ambient temperature reached internal temperatures of 43–45°F by 10:30 a.m., exceeding the safe cold-holding threshold. The inspector documented that the products were moved to the freezer and reached compliant temperatures of 36–41°F within 45 minutes, corrected on site. On March 6, 2026, backed whole chickens were found at internal temperatures between 127–132°F, requiring reheating to 165°F or cooling to 41°F or below; the facility immediately placed them in the walk-in cooler. The same inspection documented raw shrimp at 47°F, also corrected on site by placement in cold storage. Employee handwashing violations appeared on March 6, 2026, when a deli employee failed to wash hands before donning fresh gloves when changing tasks; the employee washed hands and regloved immediately. A handwashing sink in the produce area was blocked by a cart and was cleared during the inspection.

The establishment also failed to provide documentation that employees had been informed of their reporting responsibilities for foodborne illness and lacks written procedures for cleanup of vomit and diarrhea. Five inspections since October 2025 resulted in no violations. The most recent inspection on March 17, 2026 was a focused inspection with sample collection conducted at bureau request, with no violations documented.

Summary generated from Florida FDACS public inspection records.

12FDACS Insp.

17Violations

1Stop-Sale Orders

Last inspected FDACS: March 17, 2026

Sprouts Farmers Market in Apopka: FDACS Inspection History (12)

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 — 3 inspections

Mar 17, 2026 — Focused Inspection· Focused Inspection

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Person in charge: JOE MARTINEZ

Comments: Focused inspection. Sample collection- Conducted in conjunction with bureau request #5153691. No Raw Farm raw cheese products found in store at time of visit. No samples were collected.

No violations or enforcement actions recorded for this inspection.

Mar 11, 2026 — 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.

Mar 6, 2026 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: DOUGLAS HULSER

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Retail: Backed whole chickens had an internal temperature between 127-132 degrees F chicken still had time to reheat to 165 degrees F or higher or to be cooled to 41 degrees F or below. COS: Chicken was placed into the walk in cooler to cooler to 41 degrees F or colder. 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) PPRepeat

Retail: Raw shrimp had an internal temperature of 47 degrees F. COS: Shrimp was placed in walk in cooler to be cooled down to 41 Degrees F or colder. Y x Repeat COS

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

Deli Area: Food employee did not wash hands before donning new gloves when changing task. COS: Food employee washed their hands and donned new gloves. x

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

Produce area: Hand wash sink blocked by a cart. COS: Cart was removed from in front of the hand wash sink.

2025 — 6 inspections

Oct 29, 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.

Aug 21, 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.

Jun 5, 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.

Jan 28, 2025 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Initial Inspection Vended Water Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

No violations or enforcement actions recorded for this inspection.

Jan 27, 2025 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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: Sushi rolls and poke bowls made at 8 am made available for consumer self service had internal temperatures of 43-45 degrees F at 10:30 am. COS: Sushi rolls and poke bowls were moved to freezer to rapidly cool. Internal temperatures were found to be 36-41 degrees F at 11:15 am. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Establishment could not provide documentation to prove that employees have been informed of their reporting responsibilities related to foodborne illness. Industry guidance provided

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

Establishment does not have a written procedure for the clean up of vomit and diarrhea. Industry guidance provided

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12Repeat

Sushi Preparation Area: Shaker bottle of sesame seeds is missing label. COS: Bottle was labeled during inspection.

Jan 22, 2025 — Met Sanitation Inspection Requirements· 9 violations· 1 stop-sale order· Met Requirements

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Person in charge: TONI AMOS

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

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 Department: Raw shell eggs stored on top of ready to eat cheese in walk- in cooler. COS: Raw shell eggs were removed and properly stored. 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: Black garlic shrimp, herb butter shrimp and shrimp scampi prepared meals had internal temperatures between 43-48 degrees F in seafood open air cooler. A Stop-Sale Order and Release was issued. COS: All products found out of temperature were voluntarily discarded. x

3-603.11(C) Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) PfPf

Seafood Display Case: Ahi tuna is missing reminder for tuna that can be consumed raw. COS: Reminder was provided during inspection.

Good Retail Practice Violations

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)Repeat

Deli Area: Chicken salad and snack packs prepared on sight were observed with a tight fitting lids in walk-in cooler. COS: Lids of packages were loosely placed on top to allow proper cooling

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Meat Department: Clean utensils stored in plastic container containing food debris and dust. COS: Utensils were washed, rinsed, and sanitized.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Meat Department: Plastic containers stacked on top of each other showed signs of wet nesting. COS: All containers were washed, rinsed, sanitized and properly air dried.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Deli Department: Utensils in container on dry rack shelf not stored inverted to prevent contamination. COS: All utensils were washed, rinsed, and sanitized.

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

Retail Seafood Area: Open air cooler is not maintaining time/ temperature controlled for safety food items at 41 degrees F or below. A Stop- Use Order and release was issued. COS: Cooler was repaired during inspection.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Deli Department: Trash can not provided at handwash sink located next to warewash sink.

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 cold 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.

2023 — 2 inspections

Apr 4, 2023 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

Apr 4, 2023 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

May 10, 2022 — Met Inspection Requirements· Met Requirements

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent FDACS 14205 Rev. 07/13 Page 2 of 3 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT NICOLE "NIKKI" FRIED COMMISSIONER Chapter 500, Florida Statutes (850) 245-5520 *99997182191769* Visit # 9999-7182-1917-69 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650

No violations or enforcement actions recorded for this inspection.

Sprouts Farmers Market in Apopka: Stop-Sale & Stop-Use Orders (1)

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 Sprouts Farmers Market in Apopka
Date	Order Type	Product	Brand/Lot	Reason
Jan 22, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Sprouts Farmers Market in Apopka: Frequently Asked Questions

When was Sprouts Farmers Market in Apopka last inspected?: Sprouts Farmers Market in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 17, 2026. Inspection type: Focused Inspection.
How many inspections has Sprouts Farmers Market in Apopka had?: Sprouts Farmers Market in Apopka has 12 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sprouts Farmers Market in Apopka find?: Sprouts Farmers Market in Apopka was most recently inspected by FDACS on March 17, 2026 (Focused Inspection).
Has Sprouts Farmers Market in Apopka had any stop-sale or stop-use orders?: Yes, Sprouts Farmers Market in Apopka has 1 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 Sprouts Farmers Market in Apopka?: The most frequently cited FDACS violations at Sprouts Farmers Market in Apopka are: 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) P; 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 P; 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.
Does Sprouts Farmers Market in Apopka have any repeat violations?: Yes, Sprouts Farmers Market in Apopka has had the following violations cited on multiple FDACS inspections: 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) P.