Winn Dixie # in Apopka
Last inspected:
1565 W Orange Blossom Trl, Apopka, FL 32712Part of: Winn-Dixie Florida health inspections, violations & closures
Winn-Dixie #2246 in Apopka experienced a critical enforcement sequence in October 2025. On October 27, the facility issued six stop-sale orders for time/temperature control violations affecting deli and bakery products, including chicken salad held at 53°F, cheesecake at 44–45°F, and parfaits at 44°F — all requiring voluntary destruction. The same date saw stop-use orders issued for the deli and cake coolers due to unsanitary equipment conditions. An inspector inspection on October 27 documented 16 violations, including raw chicken stored above raw fish in the deli walk-in cooler, in-use utensils not washed every 4 hours, sliced tomatoes cooling to only 46°F over 4 hours, and ready-to-eat chicken salad with no date marking and improper temperature. Equipment was repaired or replaced and released by November 7. A follow-up inspection on November 12 found 1 remaining violation requiring correction. Prior inspections dating to January 2023 show recurring temperature control failures across deli, bakery, and retail departments — cold-held items consistently measured above 41°F, and hot-held foods fell below 135°F. Handwashing and cross-contamination violations also appear across multiple years.
Summary generated from Florida FDACS public inspection records.
Winn Dixie # in Apopka: FDACS Inspection History (8)
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.
— 5 inspections
— Met Sanitation Inspection Requirements· 1 violation· Met Requirements
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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous 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)
Deli Walk-in cooler- Cooked sausage cooling in a tightly sealed container. COS: Container
was loosely covered during the inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted in response to request #5143478 to release the Stop-Use Order of the deli cooler issued on October 27,
2025. The Stop-Use Order has been released.
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.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted to release the Stop-Use Order issued on the cake cooler on October 27, 2025. The Stop-Use Order has
been released.
The Stop-Use Order on the deli cooler issued on October 27, 2025 remains in effect.
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.
— Re-Inspection Required· 16 violations· 8 stop-sale orders· Re-Inspection Required
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.
Stop Use Order issued for two coolers (Deli and Bakery dept). Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been
obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written
release may or will result in Administrative Action.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail- Dented Jalapeno beans cans. COS: Cans were discarded during the inspection.
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Deli Walk-in cooler- Raw chicken stored over raw fish (salmon). COS. Salmon was
relocated to a proper location during the inspection.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Deli- In-use tongs and spatula at fired chicken station first used at around 8 AM discovered
at around 1 PM not washed, rinsed and sanitized every 4 hrs. COS: Tongs and spatula were placed in
warewash sink and replaced with clean ones.
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
Deli- Sliced tomatoes found cooling for 4 hrs, with an internal temperature of 46 degrees F.
Produce dept.- Parfaits found cooling for 4 hrs with an internal temperature of 44 degrees F.COS- Sliced
tomatoes and parfaits were voluntarily discarded during visit.
x
Print Date: 10/27/2025
Page 1 of 3
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Deli- Chicken gravy found with an internal temperature of 125 degrees F. COS: Food
product was voluntarily discarded during inspection.
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
Deli- Commercially processed chicken salad with an internal temperature of 53 degrees F.
Bakery Dept.- Cheesecake with an internal temperature of 44-45 degrees F and cannoli with 43 degrees
F. COS- Chicken salad, cheese cake and cannoli were voluntarily discarded during inspection.
Y
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- Commercially processed chicken salad discovered with no date marking. Person in
charge could not indicate opening date. COS: Food product was voluntarily discarded under cold holding
violation.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPf
Seafood dept.- Ready to eat Snow crab legs opened on 10/26/25 and 10/24/25 not date
marked as required. COS: Date marking provided during the inspection.
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Deli- Observed worker chewing gum. COS. Worker discarded gum 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)
Deli- Sliced tomatoes cooled in a sealed container. A discussion was held with Person in
charge on proper cooling methods.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Walk in freezer- Box of pork stored directly on the floor COS. Food product was properly
stored during the inspection.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Seafood dept.- Single use clamshells stored against dirty wall surface. COS: Single use
clamshells were discarded during the inspection.
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
Deli- Cooler not maintaining internal temperature of time/temperature controlled for safety
foods 41 degrees F or below. Bakery- Cakes cooler not maintaining internal temperature of
time/temperature controlled for safety foods 41 degrees F or below. A Stop Use order was issued.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Retail/Produce and Dairy reach-in coolers- Residue build-up on vents and honey comb
panels.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Backflow prevention devices not installed on various hose bibs throughout the store.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce dept.- Two faucets in disrepair (Warewash and prep sink).
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat and Seafood dept- Missing tiles at different areas. Deli- Stained ceiling tiles.
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 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 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.
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.
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.
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 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:
Print Date: 10/27/2025
Page 4 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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:
Print Date: 10/27/2025
Page 5 of 6
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, 3, 4 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
Manager present refused to sign
___________________________________
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
I, _____________________________________________________ the person in charge of WINN DIXIE # 2246 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.
Manager present refused to sign
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
Manager present refused to sign
(Signature of FDACS Representative)
(Signature of Representative)
SONIA COTTO FEBO, SANITATION AND SAFETY SUPERVISOR - SES
EDWIN GUZMAN, STORE MERCHANDISE MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 10/27/2025
Page 6 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Met Sanitation Inspection Requirements· 7 violations· Met Requirements
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.
Additional Handouts Provided: Cooling Food
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: Calamari salad prepared at 9:00 am made available for consumer self service had
internal temperatures between 43-47 degrees F at 9:45 am. COS: Calamari salad was moved to freezer to
rapidly cool. Internal temperatures were found to be 41 degrees F or below at 10:45 am.
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.
8-103.12(A)
Establishment not in compliance with the special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP
Sushi Preparation Area: Acidified sushi rice had a pH reading of 4.42. COS: More vinegar
was added to sushi rice, pH was found to be 4.06.
Print Date: 1/28/2025
Page 1 of 2
Y
x
x
27
Pf
o
Citation Description: Records not maintained or provided for a special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) Pf
Observation: Establishment could not provide documentation as required for the acidification of sushi rice.
Establishment is not verifying documentation as required, last date of weekly manager signature was
documented 01/05/25.
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
Sushi Preparation Area: Food employee entered from retail area, donned gloves and started
to prepare sushi. Proper handwashing procedures were discussed. COS: Employee washed hands properly
and donned new gloves before making sushi rolls.
x
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. 3-302.12
Sushi Preparation Area: Squeeze bottles of various sauces and container of vinegar stored
in reach in cooler are missing labels. COS: Bottles were labeled properly.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Sushi Preparation Area: Plastic trays not inverted to protect from potential contamination.
COS: Trays were inverted.
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
Sushi Preparation Area: Reach in cooler has a build up of ice inside on right hand side. COS:
Ice was removed during inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to Hurricane Milton
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
MICHAEL TALLMAN, MANAGER
DOUGLAS HULSER, QUALITY ASSURANCE & TRAINING SPEC
Risk-Based Violations
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Deli : Observed employee use a this tip thermometer to check food temperature without first
sanitizing the thermometer tip. Cos - thermometer was cleaned and sanitized before any further use
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
Deli : Chicken Tenders that were placed on hot bar at 9 am were observed at an internal
temperature of 109 to 122 degrees F at 10:30 am. Cos- Product was removed from sale and deli employee
voluntarily discarded product.
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 : Assorted prepackaged cheese observed in retail cold case at 44 degrees F. Cos - product
was removed from case to be cooled to 41 degrees F.
x
Print Date: 5/8/2023
Page 1 of 3
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: Observed employee putting on gloves without first washing hands. Cos- Employee was
stopped, washed hands before donning gloves
x
Good Retail Practice Violations
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 : Retail open face cheese case was unable to maintain cheese product at 41 degrees F or
below. Cos- After product was removed it was determined that the case ventilation had been blocked by over
filling of the case. Case was checked later in inspection and ambient temperature was noted at 35.8 degrees f
using inspector thermometer
x
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant
into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation
of an approved backflow prevention device. 5-203.14 Pf
Back Room : backflow prevention device not provided at splitter attachment on faucet utility sink
o
6-201.13
Floor and wall junctures not coved and closed to no larger than one thirty-second inch in
areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with
drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush
cleaning methods are used. 6-201.13
Seafood : Standing water on floor near ice machine. Floor is not sloped to allow water to drain to
floor drain.
o
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
Produce : Ceiling tiles in produce department production area are not smooth and easily .
o
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
Back Storage : Ice build up over entrance door to walk-in freezer (B12)
o
— Met Inspection Requirements· 2 violations· Met Requirements
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
Sushi Station: Imitation crab mixture 51 degrees F, cooling longer than 4 hours. COS: The person in
charge voluntarily discarded.
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
Sushi station: Cooked octopus dated 1/12/23, 9 days old. COS: The person in charge voluntarily
discarded.
x
Winn Dixie # in Apopka: Stop-Sale & Stop-Use Orders (10)
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.
Winn Dixie # in Apopka: Frequently Asked Questions
- When was Winn Dixie # in Apopka last inspected?
- Winn Dixie # 2246 in Apopka was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 12, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Winn Dixie # in Apopka had?
- Winn Dixie # 2246 in Apopka has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Winn Dixie # in Apopka find?
- Winn Dixie # 2246 in Apopka was most recently inspected by FDACS on November 12, 2025 (Met Sanitation Inspection Requirements).
- Has Winn Dixie # in Apopka had any stop-sale or stop-use orders?
- Yes, Winn Dixie # 2246 in Apopka has 10 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 Winn Dixie # in Apopka?
- The most frequently cited FDACS violations at Winn Dixie # 2246 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; 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) P; 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).
- Does Winn Dixie # in Apopka have any repeat violations?
- Yes, Winn Dixie # 2246 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; 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) P; 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).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Winn Dixie # 2246. How we collect and verify this data.