Vw Triple Family Market in Astor
Last inspected:
23820 State Road 40, Astor, FL 32102VW Triple Family Market in Astor operates a vended water service subject to FDACS oversight. Between July 2024 and December 2025, the facility experienced severe equipment and food safety compliance failures documented across seven inspections. On November 12, 2025, an inspector issued multiple stop-use orders for the produce cooler and hot food display case due to unsanitary equipment conditions (FS 500.172), and issued stop-sale orders requiring the voluntary destruction of time/temperature control foods found above safe holding temperatures, improperly reheated foods, and foods from unapproved sources. The same inspection documented 27 violations including raw meat stored directly over and pressed against ready-to-eat foods in retail display coolers, hot-held foods measured at temperatures as low as 90°F (fried okra) and 100°F (chicken tenders) when the minimum required temperature is 135°F, cold-held foods measured at 45°F when the maximum safe temperature is 41°F, and sanitizing solutions mixed at 200 parts per million when the required concentration is 50–100 parts per million. A follow-up inspection on November 19, 2025 released the equipment stop-use orders after repairs and verification. However, a December 2, 2025 re-inspection found 17 violations including repeat violations of the same patterns: raw shell eggs stored directly next to and under ready-to-eat English muffins in the walk-in cooler, cold-held foods again above 41°F (mashed potatoes at 43°F, guacamole at 42°F), and sanitizing solution again at incorrect concentration. The inspector documented "a pattern of non-compliance" regarding handwashing, cold-holding temperature monitoring, and chemical sanitizer concentration. The most recent inspection on December 16, 2025 resulted in four violations, including a sanitizing solution again tested at 200 parts per million, and found correctable on-site. The facility demonstrates systemic management failures in temperature control, cross-contamination prevention, and chemical sanitation procedures across multiple inspection cycles.
Summary generated from Florida FDACS public inspection records.
Vw Triple Family Market in Astor: FDACS Inspection History (7)
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· 4 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.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events and Reporting Agreement provided.
Risk-Based Violations
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided and other ways to satisfy requirement were discussed.
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 have written procedures in regards to the clean up of vomitus or
diarrhea event in the food establishment, but it is missing the following items: Discard exposed food and
single-service/single use items; Cleaning and sanitizing exposed food equipment and utensils.. Industry
handout discussed. COS: Person in charge updated their vomit and diarrhea clean up plan to include
required items.
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
Warewashing Area: Solution made using bleach to sanitize clean items did not measure the
required 50 - 100 parts per million according to manufacturer's instructions in the 3 compartment sink.
Sanitizing solution tested at 200 parts per million when tested with inspector test strips. COS: New
sanitizer solution was made and tested to the correct concentration.
x
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
Back Dry Storage: Visible daylight through gap in bottom and sides of door to outside back
area allowing for possible pest intrusion.
— Re-Inspection Required· 17 violations· 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.
Trainee present during inspection. All violations verified by primary inspector.
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 observed with regard to handwashing, verifying cold
holding temperatures, and monitoring chemical concentration of sanitizing solution.
Y
o
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
Walk In Cooler: English muffins stored directly next to and under cartons of raw shell eggs
in retail display side of walk in cooler. COS: English muffins were relocated for proper separation.
Y
x
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical
operation does not meet the criteria specified for sanitizers, is not used in accordance with the
EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum
temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10
or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum
water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L,
pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP
Warewashing Area: Solution made using chlorine to sanitize clean equipment and utensils
did not reach the required 50 - 100 parts per million according to manufacturer's instructions in the three
compartment sink. COS: Bleach was added to increase the concentration to the correct parts per million.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Back Kitchen: Teeth on meat cuber machine have a build up of old food debris on table
with red cutting board. COS: Teeth were moved to warewashing sink to be washed, rinsed, and sanitized.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided and reviewed.
Y
o
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided and reviewed.
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: Various time/temperature control for safety foods found with an internal temperature
above 41 degrees F inside the retail produce cooler.(Commercially Processed Mashed Potatoes 43
degrees F. Commercially Processed Guacamole 42 degrees F.) COS: All time/temperature control for
safety foods were relocated to walk in cooler to be rapidly cooled.
Y
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
Kitchen: Two packages of sliced on site cheese are stored with no date marking or
inaccurate date marking in the reach in deli display cooler. COS: Proper date marking was applied to
packages of cheese.
Y
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Hot Bar: Times are not accurately recorded when logging the time the food begins time
instead of temperature as a control for safety for foods in the hot display case. COS: Accurate times were
recorded on white board.
Print Date: 12/2/2025
Page 2 of 4
x
24
Pf
Citation Description: 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 Pf
Observation: Manager could not provide written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was provided
and reviewed.
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located
to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PPRepeat
Warewashing Area: First aid supplies stored in cardboard box on top shelf above clean
equipment and utensils above warewashing sink. COS: First aid supplies were relocated for proper
separation.
Y
x
Repeat
COS
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing,
or in a service sink. 2-301.15 PfPf
Warewashing Area: Employee began washing hands in left basin of set up warewashing
sink. COS: Employee was directed to use proper handwashing sink.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Kitchen: No ambient thermometer provided in small cooler holding raw chicken.
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
Back Dry Storage: Visible daylight through gap in bottom and sides of door to outside back
area allowing for possible pest intrusion.
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
Retail: Commercially processed pies and jerky stored on retail sales shelves less than 6
inches above floor near register area.
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)
Back Kitchen: Clean plastic sheet pans are stored not inverted resulting in a build up of old
food debris under table with meat scale.
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: The produce cooler fails to maintain time/temperature control for safety foods at 41
degrees F or below. COS: Person in charge adjusted the temperature and inspector verified it is holding at
41 degrees F or below.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Dairy Cooler: Door to access walk in dairy cooler is in disrepair and does not seal.
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: Check-Back release issued for Stop Use Order on 11/12/2025 for the Produce Cooler and the Hot Food Display Case.
This visit is associated with request #5144382.
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.
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· 27 violations· 6 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 the hot food display case and the produce cooler. 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.
Employee Health Guidelines, Cooking and Hot Holding Food Handout, Cooling Food Handout, Dishwashing Procedures,
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Time as a Public Health Control
Requirements handout, and reporting agreement provided.
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 observed with regard to handwashing, verifying hot and
cold holding temperatures, and food prepared in a home.
o
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
Walk In Meat Cooler: Raw bacon stored over ready to eat ham on shelving unit. COS: Raw
bacon was relocated for proper separation. Retail: Ready to eat shredded potatoes stored directly pressed
against raw meat kabobs and raw ground meat stored directly next to ready to eat ham in retail meat
display cooler. COS: Raw foods were separated from ready to eat foods and dividers were placed.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Walk In Cooler: Meat grinder has a build up of old food debris and a mold like
substance in the T- tube. COS: Grinder was washed, rinsed, and sanitized before the end of inspection.
Front Kitchen: Deli slicer blade, meat grip, and gauge plate have a build up of old food debris. COS: Deli
slicer was washed, rinsed, and sanitized before the end of inspection. Back Kitchen: Band saw blade and
wheel have a build up of old food debris. Teeth on meat cuber machine have a build up of old food debris.
COS: Band saw and meat cuber were washed, rinsed, and sanitized before the end of inspection.
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
Hot Bar: Tongs used to serve food from the hot bar were placed in use the previous
evening and were still in use at 10:15AM the day of inspection. COS: Tongs were relocated to be washed,
rinsed, and sanitized.
x
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Front Kitchen: Microwave on table near window has a build up of old food debris on internal
top and sides.
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
Hot Bar: Boiled peanuts from previous day were removed from cooler to reheat at 8:00AM
and were placed in crock pot on lowest setting had an internal temperature of 108 degrees F at 10:45AM.
COS: Boiled peanuts were voluntarily discarded. See Stop Sale Order and Release.
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
Hot Bar: Various time/temperature control for safety foods found below 135 degrees F
inside the hot food display case at 10:15AM. (Chicken Tenders 100 degrees F. French Fries 105 degrees
F. Fried Okra 90 degrees F. Popcorn Chicken 111 degrees F. Chicken Gizzards 105 degrees F. Corn
Dogs 110 degrees F. Fried Chicken Sandwiches 120 degrees F) Per employee, all foods were cooked to
165 degrees F or above at 8:00AM. Chicken tenders were reheated to 165 degrees F and all other foods
were voluntarily discarded. See Stop Sale Order and Release. Hot Bar: Macaroni and cheese in the steam
well was found with an internal temperature of 122 degrees F at 10:30AM. COS: Macaroni and cheese
was voluntarily discarded. See Stop Sale Order and Release.
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided.
o
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: Various time/temperature control for safety foods found with an internal temperature
above 41 degrees F inside the retail produce cooler.(Commercially Processed Mashed Potatoes 43
degrees F. Shredded Cabbage Cole Slaw Mix 45 degrees F.) COS: All time/temperature control for safety
foods were relocated to cooler to be rapidly cooled.
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
Front Kitchen: Open chub of roast beef in the deli display cooler bears no date marking
system and the correct date cannot be determined. Beef bologna chub had a date marking of 10/19/2025
and oven roasted chicken chub had a date marking of 10/28/25 and were not discarded after 7 days in the
deli display cooler. Open package of commercially packaged cooked sausages bear no date marking
system and the correct date cannot be determined in the small cooler. COS: All chubs and sausages were
voluntarily discarded. See Stop Sale Order and Release.
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
Front Kitchen: Open deli meat chubs in deli display cooler are not dated with correct date of
opening or date to discard. Stickers are being attached to meat chubs when it is used and rewrapped with
new date. Chub of roast beef bears no date marking in deli display cooler. COS: Proper date marking was
applied to all meat chubs by person in charge.
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
Manager could not provide written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was
provided.
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located
to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Back Kitchen: First aid supplies such as rubbing alcohol and bandaids stored in open single
use box on top shelf near food and above single use items in back processing area. COS: First aid
supplies were relocated for proper separation.
Print Date: 11/12/2025
Page 3 of 5
Y
Y
x
o
x
26
P
x
Citation Description: Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 P
Observation: Front Kitchen: Various spray chemicals stored on shelf under hot food display case next to
single use items. Various spray chemicals stored on shelf under microwave near food and single use
items. COS: All chemicals were relocated for proper separation.
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
Front Kitchen: Employee drinking from lidded coffee cup in front processing area of kitchen
and left cup on top of deli cooler and on table holding microwave. COS: A discussion was had with
management regarding proper drink storage and area was designated for employee drinks.
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
Front Kitchen: Employee entered front processing area from working in the checkout line
and donned gloves to work with exposed foods in hot case without first washing hands. COS: Employee
washed hands before donning new gloves.
6-301.11
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 PfPf
Restroom: No soap provided in women's employee restroom in back hallway. COS: Soap
was provided before the end of inspection.
3-201.11(B)
Food prepared in a private home used or offered for human consumption in the
establishment. 3-201.11(B) PP
Hot Bar: Crock pot on counter near hot bar holding chili that, per employee, was cooked
and prepared in a private home and brought for sale in establishment. COS: Chili was voluntarily
discarded. See Stop Sale Order and Release.
x
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Front Kitchen: No ambient thermometer provided in small cooler holding raw chicken.
6-202.13
Insect control device used to electrocute or stun flying insects not designed to
retain the insect within the device; or insect control device located over a food preparation area or not
installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean
equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Kitchen: Sticky traps used to control flying insects hanging from ceiling above processing
table with microwave used by establishment to reheat food for hot holding.
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
Back Dry Storage: Visable daylight through gap in bottom and sides of door to outside back
area allowing for possible pest intrusion.
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
Retail: Commercially processed pies stored on retail sales shelf less than 6 inches above
floor near register area.
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)
Back Kitchen: Single use metal pan with old food debris holding clean utensils on prep table
near meat cuber. Tongs hanging from drying rack above handwashing sink resulting in splash and debris
on clean tongs.
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
Hot Bar: The hot food display case fails to maintain time/temperature control for safety
foods at 135 degrees F or above. See Stop Use Order. Retail: The produce cooler fails to maintain
time/temperature control for safety foods at 41 degrees F or below. See Stop Use Order.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Back Kitchen: Corners of bottom case of band saw have a build up of old food debris. COS:
All portions of band saw was washed, rinsed, and sanitized before the end of inspection.
6-501.18
Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals
not cleaned as often as necessary to keep them clean. 6-501.18
Back Kitchen: Black residue inside basin of handwashing sink near warewashing sink.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Dairy Cooler: Door to access walk in dairy cooler is in disrepair and being held closed with
brick.
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 reheating procedures for
hot holding.
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 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
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: The case shall not be used for display of temperature controlled food until adjusted or repaired to maintain food at required
temperature and a written release is obtained. 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: 11/12/2025
Page 3 of 5
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: The case shall not be used for display of temperature controlled food until adjusted or repaired to maintain food at required
temperature and a written release is obtained. 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: 11/12/2025
Page 4 of 5
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 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
Sue Stickney
I, _____________________________________________________ the person in charge of TRIPLE Z FAMILY MARKET 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)
ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II
SUE STICKNEY, CASHIER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 11/12/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to Hurricane Milton
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
Vw Triple Family Market in Astor: Stop-Sale & Stop-Use Orders (8)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding… | |
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Vw Triple Family Market in Astor: Frequently Asked Questions
- When was Vw Triple Family Market in Astor last inspected?
- Vw Triple Family Market in Astor was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 16, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Vw Triple Family Market in Astor had?
- Vw Triple Family Market in Astor has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Triple Family Market in Astor find?
- Vw Triple Family Market in Astor was most recently inspected by FDACS on December 16, 2025 (Met Sanitation Inspection Requirements).
- Has Vw Triple Family Market in Astor had any stop-sale or stop-use orders?
- Yes, Vw Triple Family Market in Astor has 8 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 Vw Triple Family Market in Astor?
- The most frequently cited FDACS violations at Vw Triple Family Market in Astor are: 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) Pf; 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; 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) Pf.
- Does Vw Triple Family Market in Astor have any repeat violations?
- Yes, Vw Triple Family Market in Astor has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 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) Pf.
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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 Vw Triple Family Market. How we collect and verify this data.