When was Canaveral Meats in Cape Canaveral last inspected?

Canaveral Meats in Cape Canaveral was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Canaveral Meats in Cape Canaveral had?

Canaveral Meats in Cape Canaveral has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Canaveral Meats in Cape Canaveral find?

Canaveral Meats in Cape Canaveral was most recently inspected by FDACS on February 4, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Canaveral Meats in Cape Canaveral had any stop-sale or stop-use orders?

Yes, Canaveral Meats in Cape Canaveral has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Canaveral Meats in Cape Canaveral

Name: Canaveral Meats in Cape Canaveral Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

8109 Canaveral Blvd, Cape Canaveral, FL 32920

Brevard County · Meat Market Retail · FDACS
Owner: Canvaeral Meats LLC
FDACS Estab #: 369567

Overview

Canaveral Meats in Cape Canaveral, FL has 3 FDACS food safety inspections on record with 41 violations and 4 stop-sale or stop-use enforcement actions.

3FDACS Insp.

41Violations

4Stop-Sale Orders

Last inspected FDACS: February 4, 2026

Canaveral Meats in Cape Canaveral: 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

Feb 4, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 10 violations· Operating Without Permit

Inspector: CANDICE ATKINS, ENVIRONMENTAL SPECIALIST II

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. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

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

Food preparation area- Employee donned gloves to handle foods then performed other tasks (Cleaning) contaminating those gloves then returned to handle foods without washing hands and changing gloves. COS- Employee washed hands and changed gloves during inspection. Y 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

Management was unable to provide written protocol for cleanup of vomitus and/or diarrhea.

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

Back room- Chemical sanitizer in bucket had a concentration of 400ppm. COS- Sanitizer was diluted with water and rechecked by inspector at 200ppm during visit.

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

Food preparation area- Employee observed leaving the food preparation area to perform other duties and returning then donning gloves to handle food without first washing hands. COS- Employee washed hands and donned gloves during inspection. Y x

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food prep area- Employee failed to wear a beard guard.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Back room- Wire racks used to hold utensils have rust and corrosion.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Prep area- Inside of oven was encrusted with black, baked on substance.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Back room- 3 compartment sink has a direct connection to sewage system.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Back room- Unisex bathroom does not have a self closing door.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Establishment is operating without a valid food permit. Y o

Jan 16, 2026 — Operating Without a Valid Food Permit; Re-Inspection Required· 24 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: CANDICE ATKINS, ENVIRONMENTAL SPECIALIST II

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

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Food preparation area- Container of sugar had black substance in it. COS- Sugar was voluntarily discarded in presence of the inspector. See stop sale and release x

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

Food preparation area- Employee handling foods with gloves then contaminating the gloves by handling other non food related items and then handling foods without washing hands and changing gloves. COS- Employee washed hands and changed gloves during inspection. x

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

Food preparation area- Knives stored as clean in drawer had food residue on them. COSKnives were washed, rinsed, and sanitized. Back room- meat tenderizer blades stored as cleaned and sanitized had a buildup of food debris on them. COS- Tenderizer blades were placed in the three compartment sink to be washed, rinsed, and sanitized.

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 chemical sanitizer generated by a device located onsite at the food establishment not produced by a device that displays the EPA device manufacturing facility registration number on the device, or is not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) PfPf

Back room- Quaternary sanitizer in the 3 compartment sink had a concentration of 0 ppm when measured with test strips. COS- Sanitizer was re-made, tested and verified by inspector. Food preparation area- Sanitizer in wiping cloth bucket tested 0 ppm concentration for sanitizer. COS- Sanitizer of proper concentration was made and verified during inspection.

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

Walk in cooler- Roast beef prepared the previous evening and placed in the walk in cooler at approximately 08:00pm had an internal temperature of 41-44 degrees F measured using an accurate, calibrated thermometer. COS- Roast beef was voluntarily discarded in presence of the inspector. See stop sale and release. x

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

No verifiable means of employee reporting agreement. Industry guidance document 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

Person in charge was unable to correctly answer questions relating to foodborne illnesses. Industry document 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

Display cooler in food preparation area- Various meats placed in the cooler less than 4 hours ago had internal temperatures of 42-45 degrees F. Measured Using An Accurate, Calibrated Thermometer. COS- All temperature controlled foods were moved to the walk in cooler to be cooled down and temperature was verified during visit. x

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

Food preparation area display case- Meals prepared on site held without being properly date marked. COS- Items were properly date marked. x Print Date: 1/21/2026 Page 2 of 5 21 P Citation Description: 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 P Observation: Walk in cooler- Stuffing dated 7 days prior with no time noted, had not been discarded prior to the beginning of today's business. COS- Stuffing was voluntarily discarded by management in presence of the inspector. See stop sale and release x

Management was unable to provide written protocol for cleanup of vomitous and/or diarrhea. Industry guidance document provided.

Employee observed re-entering the food preparation area and beginning to handle foods without first washing hands. Employee observed changing out gloves soiled by handling non food items without washing hands before donning gloves. COS- Employees washed hands and donned clean gloves during inspection. x Print Date: 1/21/2026 Page 1 of 5 8 Pf Citation Description: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf Observation: Food preparation area- Hand wash sink used to store bucket with sanitizing cloths and cleaning supplies. COS- Items were removed from the sink during inspection. Food preparation area- Hand washing sink was used to wash knives. COS- Knives were washed, rinsed, and sanitized in the 3 compartment sink. Back room- Hand wash sink was blocked with a box of single use food containers. COS- Containers were moved during inspection.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an 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; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Food preparation area display cooler- Take home meals prepared on site not labeled with name, ingredients, quantity, source, and nutrition labeling. Retail- brownies and cookies prepared in establishment and packed on site were not labeled with name, ingredients, quantity, source, and nutrition labeling. COS- Items were labeled properly x

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Back room- Rodent droppings noted on the floor in the area under the wire rack next to the 3 compartment sink. Food Preparation area- Closet containing water heater- Rodent droppings on the floor. COS- Areas were cleaned and sanitized during inspection. x

Food preparation area- Employee handling food without wearing an effective hair restraint.

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

Food preparation area- Scoop with no handle stored in flour and bread crumbs. COSScoops were removed during inspection. Walk in cooler- Scoop with no handle was stored in stuffing. COSScoop was removed and stuffing was discarded due to other citation.

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 room- Various pans and tubs stored on wire racks stacked together before being fully air dried had pooled water on the rims. Food preparation area- Various metal pans stored in cabinets not inverted to protect from contamination.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food preparation area- Single use food containers stored in cabinets not in packaging were not inverted to prevent contamination.

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

Food preparation area- Meat display cooler had ambient temperature of 42-43 degrees F. Measured With An Accurate And Calibrated Thermometer. COS- Cooler was repaired during multiple day inspection and temperature was verified by inspector during visit.

Back room- Wire racks used to hold utensils have rust and corrosion.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food preparation area- Inside of oven was encrusted with black baked on substance.

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

Back room- Water under pressure not available at the mop sink. COS- Water was turned on during inspection.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Back room- 3 compartment sink has a direct connection to the sewage system.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Back room- Unisex bathroom does not have a self closing door.

Establishment is operating without a valid food permit. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

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; 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.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

2025 — 1 inspection

Jun 10, 2025 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: LOGAN SAMUELSEN, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail: a cucumber in a basket in the reach in cooler had a white mold like substance on it. COS: Manager removed cucumber from the sales floor. Print Date: 6/10/2025 Page 1 of 2 x Y x x 24 Pf o 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: Establishment did not have any written procedures for cleanup of vomit and diarrhea. Vomit and diarrhea documentation provided.

Person in charge is unable to answer questions on employee health. Industry documents provided during visit Y o

No documentation is provided for employees to report to the person in charge about food borne illnesses. Provided establishment with employee reporting agreement handout.

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

Kitchen: Employee who came back from break washed his hands in the 3 compartment sink. COS: Informed employee that they must wash there hands in the hand wash sink only.

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

Deli: Hand wash sink was used to dump hot water. COS: Informed manager that hand wash sink is only hand washing only.

Good Retail Practice Violations

Deli: Employee not wearing a proper hair restraint.

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

No backflow prevention device on mop sink.

Canaveral Meats in Cape Canaveral: 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 Canaveral Meats in Cape Canaveral
Date	Order Type	Product	Brand/Lot	Reason
Jan 16, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Jan 16, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jan 16, 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…
Jan 16, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Canaveral Meats in Cape Canaveral: Frequently Asked Questions

When was Canaveral Meats in Cape Canaveral last inspected?: Canaveral Meats in Cape Canaveral was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Canaveral Meats in Cape Canaveral had?: Canaveral Meats in Cape Canaveral has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Canaveral Meats in Cape Canaveral find?: Canaveral Meats in Cape Canaveral was most recently inspected by FDACS on February 4, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Canaveral Meats in Cape Canaveral had any stop-sale or stop-use orders?: Yes, Canaveral Meats in Cape Canaveral 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 Canaveral Meats in Cape Canaveral?: The most frequently cited FDACS violations at Canaveral Meats in Cape Canaveral are: 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11; 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; 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) Pf.
Does Canaveral Meats in Cape Canaveral have any repeat violations?: Yes, Canaveral Meats in Cape Canaveral has had the following violations cited on multiple FDACS inspections: 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11; 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; 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) Pf.