When was The Fresh Market # 218 in Boca Raton last inspected?

The Fresh Market # 218 in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.

How many inspections has The Fresh Market # 218 in Boca Raton had?

The Fresh Market # 218 in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Fresh Market # 218 in Boca Raton find?

The Fresh Market # 218 in Boca Raton was most recently inspected by FDACS on March 11, 2026 (Met Sanitation Inspection Requirements - Check Back Needed).

Has The Fresh Market # 218 in Boca Raton had any stop-sale or stop-use orders?

Yes, The Fresh Market # 218 in Boca Raton has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

The Fresh Market # 218 in Boca Raton

Name: The Fresh Market # 218 in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 11, 2026

5540 Military Trail, Boca Raton, FL 33496

Palm Beach County · Supermarket · FDACS
Owner: The Fresh Market INC (tfm)
FDACS Estab #: 376575

Overview

The Fresh Market #218 in Boca Raton has issued four stop-sale orders since July 2024, all for temperature control violations of time/temperature control for safety foods. On July 31, 2024, an inspector documented cold-held boneless chicken breast at 44–45°F (required maximum 41°F) in a reach-in cooler by the coffee station; the product was voluntarily destroyed and a stop-sale order issued. On March 11, 2026, inspectors found broccoli and cheddar soup displayed at the salad bar at 102°F (required minimum 135°F for hot-held foods), multiple cold-held items including prepackaged smoked salmon, butter, cut watermelons, tofu, and yogurt at temperatures between 42–45°F in a reach-in cooler, and pork roll in the deli case prepared on March 2 without date marking as of March 8. All products were voluntarily destroyed. The most recent inspection on March 11, 2026 documented 16 violations, including three priority violations for improper time/temperature control, one priority foundation violation for missing shellstock tags in the seafood department, and one priority foundation violation for a milk carafe at the coffee station held using time as a public health control without the required four-hour time limit marking. Multiple violations were corrected on site, including date marking of pork roll and proper marking of the milk carafe time limit. A trainee was present during inspection; all violations were verified by the primary inspector.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

21Violations

4Stop-Sale Orders

Last inspected FDACS: March 11, 2026

The Fresh Market # 218 in Boca Raton: FDACS Inspection History (3)

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 — 2 inspections

Mar 11, 2026 — Met Sanitation Inspection Requirements - Check Back Needed· 16 violations· 3 stop-sale orders· Met Requirements

Inspector: HANG WENG, SANITATION AND SAFETY SPECIALIST

Person in charge: CHRISTINE NARINE

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. Failure to provide cold water at hand sinks within 30 days may result in Administrative Action. Once water is available, Establishment can call (850) 245-5520 to request inspector visit.

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood department: Shellstock tags not attached with displayed container.

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food service: Opened mozzarella cheese stored uncovered inside clam shell cooler with green onion other foods. COS: Mozzarella cheese were voluntarily discarded during visit.

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: Broccoli and cheddar soup displayed at salad bar with internal temperature taken with an accurate thermometer at 102 degrees F. COS: Broccoli and cheddar soup was voluntarily discarded during visit. See stop order and release. Y x

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

Retail: Various cold foods include prepackaged smoked salmon, butter, cut watermelons, Tofu and various yogurt displayed in reach-in cooler were with internal temperature between 42-45 degrees F. COS: . All foods were voluntarily discarded during visit. 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

Food service: Pork Roll displayed in deli case were prepared 03/02 were not date marked during the visit on 03/08/2026. COS: Items were properly date marked during visit. See stop order and release. 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

Coffee Station: Carafe with milk held using Time as a Public Health Control, not marked to indicate the 4 hour time limit. COS: Time was verified and properly marked during inspection. 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 Department: Consumer advisory reminder statement missing at display case where raw mussels and clams are displayed.

3-603.11(B) Disclosure 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 a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Seafood Department: Consumer advisory disclosure missing for live clams at display case.

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

Food service: Hand wash sink near sushi station was blocked by cardboard box and grease bucket. Seafood department: White bucket stored inside hand wash sink bay. COS: Items were removed to create access to the hand sink.

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

Food Service: no hot water provided at hand sink closest to sushi station. COS: hot water provided at hand sink during inspection.

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)Repeat

Bakery department: Bakery goods displayed were not labeled with ingredients. COS: Bakery goods were removed from customer self service. Print Date: 3/11/2026 Page 2 of 4 Repeat COS x 36 Citation Description: 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 Observation: Backroom: Light coming through at bottom section of rare exit doors.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Bakery: heavy carbon like substance accumulated on the curve baking screens. Food service: Heavy grease and soil build accumulated on panini presser.

5-103.12 Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. 5-103.12 Pf

Seafood/Meat department: Cold water not available at hand wash sinks located in prep room closest to 3 compartment sink, as well as at hand sink in the center of meat service area. Other hand wash sinks are available for use in the departments.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food Service: leak in drain pipe of hand washing sink located next to 3 compartment sink.

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

Bakery freezer: Ice build up on floor and condenser units.

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

Backroom: Employee personal items stored with retail food items without proper separation.

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.

STOP SALE ORDER AND RELEASE

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

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

Feb 9, 2026 — Focused Inspection· Focused Inspection

Inspector: FREDA HADID, ENVIRONMENTAL SPECIALIST II

Comments: This on-site focused visit is to document that I have attempted to perform a sample collection, however the food entity was missing certain items that needed to be collected.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jul 31, 2024 — Met Sanitation Inspection Requirements· 5 violations· 1 stop-sale order· Met Requirements

Inspector: 376575

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Retail: Orange juice machine in produce missing cover for washed fruit. COS: Cover was located and attached during visit.

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

Meat Dept: Raw pork and chicken sausages were stored on a shelf above raw pork in meat cooler. COS: Sausages were moved to proper location during inspection. x

Deli: Carrots and Brussels sprouts in hot holding case that were put out at 8:45 had internal temperature of 125-130 degrees F when checked at 9:30. COS: Items were moved to the oven and heated to 165 degrees F and returned to the case.

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: Boneless chicken breast on shelf of reach in cooler by coffee station found to have and internal temperature of 44-45 degrees F when checked with an accurate probe thermometer. COS: Chicken was voluntary discarded by manager. Stop Sale and Release Issued. See supplement. Retail: Milk recently filled in dispenser on table for coffee bar had an internal temperature of 50 degrees F. COS: Manager moved milk to walk in cooler to reach proper temperature. Y x x

Good Retail Practice Violations

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

Back Room: Insect device located above single use items on second floor.

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.

The Fresh Market # 218 in Boca Raton: Stop-Sale & Stop-Use Orders (4)

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 The Fresh Market # 218 in Boca Raton
Date	Order Type	Product	Brand/Lot	Reason
Mar 11, 2026	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.
Mar 11, 2026	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.
Mar 11, 2026	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…
Jul 31, 2024	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.

The Fresh Market # 218 in Boca Raton: Frequently Asked Questions

When was The Fresh Market # 218 in Boca Raton last inspected?: The Fresh Market # 218 in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.
How many inspections has The Fresh Market # 218 in Boca Raton had?: The Fresh Market # 218 in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Fresh Market # 218 in Boca Raton find?: The Fresh Market # 218 in Boca Raton was most recently inspected by FDACS on March 11, 2026 (Met Sanitation Inspection Requirements - Check Back Needed).
Has The Fresh Market # 218 in Boca Raton had any stop-sale or stop-use orders?: Yes, The Fresh Market # 218 in Boca Raton has 4 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 The Fresh Market # 218 in Boca Raton?: The most frequently cited FDACS violations at The Fresh Market # 218 in Boca Raton are: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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) P; 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.
Does The Fresh Market # 218 in Boca Raton have any repeat violations?: Yes, The Fresh Market # 218 in Boca Raton has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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) P; 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.