Food Giant # 600 Establishment #: 12421 in Century
9511 N Century Blvd, Century, FL 32535
Food Giant # 600 Establishment #: 12421 in Century, FL has 5 FDACS food safety inspections on record with 32 violations and 1 stop-sale or stop-use enforcement action.
Last inspected FDACS: July 30, 2024
Food Giant # 600 Establishment #: 12421 in Century: FDACS Inspection History (5)
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.
— 1 inspection
— Operating Without a Valid Food Permit; Check-back Needed· 11 violations· 1 stop-sale order· 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.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
[email protected]
Employee Health Guidelines, reporting agreement and the GUIDANCE FOR WRITTEN PROCEDURES FOR THE CLEAN-UP
OF VOMITING AND DIARRHEAL EVENTS provided.
Visit conducted per request # 5117178.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk in deli cooler: Raw eggs stored over ready to eat foods. COS. Raw eggs were removed
and stored properly.
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 manner available during inspection.
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 does not respond correctly to questions pertaining to employee health.
o
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 walk in cooler: Assorted deli meat chubs and cheese chubs(approximately 10lbs)
without proper date marking or exceeding the 7 day limit. COS. Assorted deli meat chubs and cheese
chubs were voluntarily discarded by management.
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
No written procedures available during inspection.
7-201.11
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 PP
Produce area: In use chemical bottle stored above ready to eat foods. COS. In use chemical
bottle was moved and stored properly.
o
x
Y
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
Through out establishment: Employee beverages stored above or with foods on shelves.
COS. Employee beverages were moved and stored properly.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Deli area: Food service employee left deli with gloves on and returned to deli without
removing gloves and washing hands. COS. Food service employee was stopped and made to remove
gloves, wash hands and donned new gloves before continuing to work.
Print Date: 7/30/2024
Page 1 of 3
Y
o
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: Deli area: Hand sink blocked by hose brooms and Large bin to soak hoods. COS. Hand sink
was made accessible during inspection.
Good Retail Practice Violations
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)
Deli area: Clean utensils stored in dirty buckets on 3 compartment sink. COS. Utensils were
removed from buckets and the utensils and buckets were washed rinsed and sanitized during inspection.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Back storage area behind deli: Single use deli containers exposed to contamination, dust
and debris.
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
Deli area: Floor in the deli has large chunks missing where water, other liquids and debris
pools up in them.
Stop-Sale Orders & Supplemental Actions
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: .
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5107416 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit conducted for training purposes.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 6 violations· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Retail reach in meat cooler: Observed Raw bacon and Raw sausage stored above ready to eat foods.
COS. All raw meat product was moved and stored properly.
x
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
Retail meat reach in cooler: Observed raw ground turkey stored above raw ground beef. COS. Raw
turkey was moved and stored properly.
x
Print Date: 8/19/2022
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 area back alto sham: Observed approx. 5lbs of baked chicken with an internal temperature of
120f. COS. Pan of chicken was removed and reheated to an internal temperature of 165 f. Deli area hot case:
Observed approx. 5lbs of baked chicken with an internal temperature range of 113-120F. and approx. 1lb of chicken
tenders with an internal temperature range of 108-113F. COS. Both pans of chicken were removed and reheated to
an internal temperature of 165F.
x
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 Kitchen Area. Observed 3 food service employees not wash their hands between tasks or when
leaving work area and before putting on gloves . COS. Spoke with management and kitchen staff about the
importance of when to wash their hands. Observed no other hand washing violations during the inspection.
x
Good Retail Practice Violations
3-305.14
Unpackaged food not protected from environmental sources of contamination during
preparation. 3-305.14
Deli kitchen area: Observed leaking water through the air conditioning vents on to 2 processing tables
in the kitchen. COS. Tables were rearranged so that the leaks were no longer dripping on the tables. No product
affected.
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Backroom storage shelf by deli: Observed breading containers with a medium build up of food residue
on the outside of them.
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
Deli kitchen area : Observed the cement floor in the deli with numerous small pot holes containing
standing water.
o
— Re-Inspection Required· 15 violations· Re-Inspection Required
Comments: Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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
There was Pattern of non-compliance based on Priority and Priority foundation violations throughout
the stores departments
o
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
Retail reach in Raw meat cooler: Observed multiple occurrences of Ground or mechanically
tenderized meat products being stored above whole muscle meats. COS. All ground or mechanically tenderized
meats were moved and stored properly.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Deli kitchen area: Observed food service employee wash and rinse dishes and put away on shelf.
When asked the food service employee stated we do not have any sanitizer right now. COS. Management and food
service employees were instructed on how to properly mix up chlorine based sanitizer and how to test it.
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 area back Alto Sham: Observed approx. 2.5 lbs of Baked chicken with an internal temperature of
128 F and approx. 2.5 lbs of BBQ baked chicken at an internal temperature of 111 F. COS Both pans of chicken
were removed and reheated to an internal temperature of 165 F. or above. Deli area hot case: Observed Approx. 10
lbs of fried chicken with an internal temperature range from 117-128 F, Approx. 5 lbs of baked chicken with an
internal temperature of 117 F. and approx. 2.5 lbs of potato wedges at an internal temperature of 111 F. COS. All
products were removed and reheated to an internal temperature of 165 F or above.
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
Deli Cold case: Observed turkey deli meat without a date mark on it. COS. Proper date mark was
determined and applied to the Deli meat.
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 cold case: Observed deli ham with a discard date of August 4th and not properly discarded. COS
Discarded
x
7-201.11
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 PP
Meat room ware wash sink: Observed two in use chemical bottles being stored on the ware wash sink.
COS. Both in use chemical bottle were moved and stored properly.
x
Print Date: 8/5/2022
Page 2 of 4
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 Kitchen area: Observed 2 food service workers not wash their hands between tasks or when
leaving their work area and before putting on gloves. COS. Spoke with management and staff about when to wash
and proper hand washing procedures. Observed no other hand washing violations during the inspection.
x
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
Deli kitchen area: Observed no hand soap or paper towel or another way to dry hands. COS. Soap
and paper towels were acquired during inspection
x
Print Date: 8/5/2022
Page 1 of 4
13
P
Citation Description: 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) P
Observation: Back area Walk in cooler: Observed Raw bacon stored over ready to eat foods. COS. Raw Bacon was
moved and stored properly. Retail reach in cooler: Observed multiple raw products being stored over ready to eat
products. COS. All raw products were moved and stored properly.
x
Good Retail Practice Violations
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
Meat room ware wash sink: Observed a bottle of MPD oil stored on the ware wash sink. COS. MPD oil
was moved and stored properly.
x
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Deli Kitchen area: No chlorine sanitizer test strips available. COS. Chlorine sanitizer test strips
acquired during inspection.
x
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude
accumulation of soil residue. 4-602.13
Backroom Storage shelf by Deli: Observed breading containers with a medium build up of food residue
on the outside of them.
o
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
5-501.17
Both employee restrooms: No covered receptacle in either restroom.
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
Deli Kitchen area: Observed the cement floor in the deli with numerous small pot holes containing
standing water.
o
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
Retail Stocking Cart: Observed employee bottle of water sitting on top of the food product. COS. Bottle
of water was moved and stored properly.
x
Food Giant # 600 Establishment #: 12421 in Century: Stop-Sale & Stop-Use Orders (1)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| 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… |
Food Giant # 600 Establishment #: 12421 in Century: Frequently Asked Questions
- When was Food Giant # 600 Establishment #: 12421 in Century last inspected?
- Food Giant # 600 Establishment #: 12421 in Century was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 30, 2024. Inspection type: Operating Without a Valid Food Permit; Check-back Needed.
- How many inspections has Food Giant # 600 Establishment #: 12421 in Century had?
- Food Giant # 600 Establishment #: 12421 in Century has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Food Giant # 600 Establishment #: 12421 in Century find?
- Food Giant # 600 Establishment #: 12421 in Century was most recently inspected by FDACS on July 30, 2024 (Operating Without a Valid Food Permit; Check-back Needed).
- Has Food Giant # 600 Establishment #: 12421 in Century had any stop-sale or stop-use orders?
- Yes, Food Giant # 600 Establishment #: 12421 in Century has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
- What are the most common violations at Food Giant # 600 Establishment #: 12421 in Century?
- The most frequently cited FDACS violations at Food Giant # 600 Establishment #: 12421 in Century are: 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) P; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 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.
- Does Food Giant # 600 Establishment #: 12421 in Century have any repeat violations?
- Yes, Food Giant # 600 Establishment #: 12421 in Century has had the following violations cited on multiple FDACS inspections: 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) P; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 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.
Nearby Establishments to Food Giant # 600 Establishment #: 12421
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 Food Giant # 600 Establishment #: 12421. How we collect and verify this data.