Greenhead Market Establishment #: in Chipley
Last inspected:
5763 Highway 77, Chipley, FL 32428Greenhead Market in Chipley has faced significant food safety enforcement since May 2024. Three stop-sale orders issued on March 19, 2026 required the voluntary destruction of multiple time/temperature control products found in improper cold and hot holding conditions, and a stop-use order issued the same day prohibited use of ice processing equipment and utensils after handwashing sinks were found unsanitary. A March 26, 2026 focused inspection confirmed all equipment had been repaired and released. The facility's March 19, 2026 re-inspection documented 25 violations including raw animal foods improperly separated in coolers (raw sausage stored above fully cooked sausage, ground pork above pork ribs), employee cross-contamination (gloved hands touching a radio then food without changing gloves), time/temperature control failures (green beans reheated uncovered in microwave, mashed potatoes and goulash cooled to only 48–50°F overnight instead of proper cooling protocols), and improper chemical sanitizer use. Multiple violations were corrected on site. The facility was also cited for operating without a valid food permit in both May and June 2024, with a June 12, 2024 check-back inspection confirming permit compliance had been resolved.
Summary generated from Florida FDACS public inspection records.
Greenhead Market Establishment #: in Chipley: FDACS Inspection History (4)
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.
— 2 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order. All ice processing, equipment, and utensils have been released.
Hot water is provided as required.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 25 violations· 10 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.
Guidance for Written Procedures for the clean-up of Vomit and Diarrheal Events, Time as a Public Health Control Requirements,
cooling methods, Cooking and hot holding food handout, dishwashing procedures and reporting agreement provided.
Stop Use Order issued on 3/19/2026 for all ice processing, equipment, and utensils. 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.
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
There is a pattern of non-compliance by the person in charge to ensure employees are
cooling foods properly, hand washing properly, sanitizing equipment, and ensuring the food is cold and hot
holding properly.
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
Retail: Conecuh raw sausage stored above Registers fully cooked smoked sausage in open
air cooler in back of retail area. COS: Manager moved Registers fully cooked smoked sausage above
Conecuh raw sausage.
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: Ground pork sausage stored above pork ribs and pork shoulder in open air meat
cooler. COS: Person in charge moved ground pork sausage to another shelf.
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
Kitchen: Employee working with exposed foods touched radio with gloved hands then went
back to working with exposed foods without changing gloves. COS: Person in charge had employee
change gloves and wash hands before donning new gloves.
x
Print Date: 3/20/2026
Page 2 of 5
14
P
Citation Description: 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) P
Observation: Kitchen: Chlorine sanitizer solution in three compartment sink registered 10 parts per million
when tested with inspector test strips. COS: Person in charge added more chlorine correcting sanitizer to
50 parts per million.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat market: Meat cutter has build up of food and debris on inside of bottom blade casing
and on top circular blade. COS: Employee cleaned all components of meat cutter.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Deli front: Employee stated that the tea urn that is used daily had not been washed, rinsed or
sanitized in two consecutive days. COS: Employee took tea urn to dish area and washed, rinsed and
sanitized. Back storage area: The two ice machines in back room have a mold-like substance inside the
bins. COS: Ice machines were washed, rinsed, and sanitized by end of inspection.
3-403.11(B)
Time/temperature control for safety food reheated in a microwave oven for hot
holding not reheated so that all parts of the food reach at least 165°F within 2 hours; or not rotated or
stirred, covered, and allowed to stand covered for 2 minutes after reheating. 3-403.11(B) and (D) PP
Prep area: Employee placed green beans in microwave to reheat for hot holding without
covering. COS: Employee added cover to green beans.
x
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
Kitchen walk in cooler: Mashed potatoes and Goulosh found in functioning walk-in cooler,
cooked the day prior and left to cool overnight had an internal temperature of 48F and 50F in the center
portion of the product at 10:00am. COS: Person in charge voluntarily discarded potatoes and Goulosh. See
stop sale order and release.Prep area: Two containers of grits made at 8:45 showed internal temperatures
of 134F and 125F at 10:45 in functioning reach in cooler. Temperatures were checked again at 12:45 and
showed internal temperatures at 88F and 85F. COS: Person in charge voluntarily discarded both containers
of grits. See stop sale order and release.
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 front: Various time/temperature control for safety foods were not held hot in functioning
hot holding case in deli with internal temperatures at 135F or above. (Meatloaf 128F, Mashed potatoes
121F, corn dogs 115F and green beans 124F) All food had been cooked 1 hour prior. COS: Person in
charge had employee reheat corn dogs to 167F and green beans to 169F. Person in charge voluntarily
discarded the mashed potatoes and meatloaf. See stop sale order 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
Establishment does have a reporting agreement but it does not inform employees of their
responsibility to report information regarding foodborne illnesses or all symptoms of foodborne illnesses.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Deli front: Multiple time/temperature for safety foods stored in non-functioning self-serve
reach in cooler in deli area had internal temperatures above 41F.(Banana pudding 46F, chocolate pudding
46F and coleslaw 47F) COS: Person in charge voluntarily discarded banana pudding, chocolate pudding
and coleslaw. See stop sale order and release.
x
Print Date: 3/20/2026
Page 3 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: Prep area: Milk stored in reach in cooler did not have a date mark and person in charge
could not determine when milk was opened. COS: Person in charge voluntarily discarded milk. See stop
sale order and release.
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
Establishment has incomplete written procedures for cleaning of vomitus or diarrhea events.
Steps including discarding exposed single service items and cleaning and sanitizing exposed food
equipment, utensils and disposal of linens are missing from plan.
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 PPRepeat
Meat room: Chlorine bleach stored on bottom shelf of meat prep table next to trays used to
wrap and display meat. COS: Employee moved bleach to another shelf.
Y
x
Repeat
COS
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
Kitchen: Employee open beverage stored on table with exposed foods.
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: Food employee washed hands in three compartment sink. COS: Employee
re-washed hands in hand sink.
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap,
rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand
drying device. 2-301.12 PP
Kitchen: Employee washing hands applied soap but did not rub hands together for 10-15
seconds before washing off soap. COS: Person in charge had employee re-wash hands.
x
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
Back storage area: No hot water provided at only handwashing sink in area next to ice bins
used to package ice on site. See stop use order.
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
Back storage area: Hand wash sink next to ice machine did not have any disposable towels
or air hand drying device. COS: Person in charge provided paper towels.
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)
Ice packaged on site did not have net quantity of contents, name or place of business of the
establishment on all bags. COS: Person in charge repacked all bags of ice in correctly labeled bags.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Kitchen: Employee engaging in food preparation is wearing a watch.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Deli area: Stand up cooler is not holding time/temperature control for safety foods at 41F or
below. COS: Stand up cooler has been fixed by end of inspection and is now able to hold time/temperature
control for safety foods at 41F or below.
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 storage area: Walk in cooler had speed rack with in house packaged retail meats
stored on it that had build up of food and debris on the inside and outside of rack.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Back storage area: No hose bib installed on mop sink where there is a threaded spigot. Meat
room: There is not an air gap installed to preclude contamination of the water supply stystem on plumbing
system under three 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
Back storage area: Walk in meat cooler has build up of debris and mold-like substance on
walls and ceiling. Kitchen storage area: Walk in freezer has build up of ice on floors and walls. Kitchen:
Hood grates in kitchen above fryer has build up of grease and food debris.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change
their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage
of employee’s clothing and other possessions. 6-305.11
Prep area and Food Storage room: Employee clothing stored on top of food contact surfaces
in prep area and stored on top of cans in back storage room. COS: Person in charge moved items to coat
rack on wall.
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 cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP 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 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 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 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.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 3/20/2026
Page 5 of 6
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3, 4, 5 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
Jennifer Smith
I, _____________________________________________________
the person in charge of Greenhead 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
JENNIFER SMITH, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 3/20/2026
Page 6 of 6
Tina Haase
Sanitation and Safety Supervisor
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 2 inspections
— Operating Without a Valid Food Permit· Operating Without Permit
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.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
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.
This 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 http://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 FoodSafety@FDACS gov or by calling 850-245-5520 for further assistance.
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit; Re-Inspection Required· 13 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.
Trainee present during inspection. All violations verified by primary inspector.
Employee health and contruction guidelines handouts provided.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
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 FoodSafety@FDACS. gov or by calling 850-245-5520 for further assistance.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
Risk-Based Violations
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 quaternary ammonium compound solution does not have a
minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included
in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no
greater than specified by the EPA-registered label use instructions. 4-501.114(C) P
Deli ware washing sink: Sanitizer concentration not used in accordance with the label
instructions, concentration too low. COS Sanitizer was remade according to label instructions, to proper
concentration.
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: Hot held grits and meatloaf were not at correct temperature (115-124) degrees . COS
Grits were voluntarily discarded see supplement. Meatloaf was reheated to 165 degrees F.
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: Food establishment does not have a written procedure for the clean up of vomit and
diarrhea.
Good Retail Practice Violations
32
3-401.13
Plant foods that are cooked for hot holding not cooked to 135°F or above. 3-401.13
PE
Deli area: Mac and cheese not cooked to 135 degrees or higher. Temp at 120 degrees F.
COS Was reheated to 135 degrees F.
Citation Description: 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)
Observation: Deli counter area: Reach in cooler in the front needs a thermometer.
35
35
36
36
37
4
45
46
47
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)
Retail: Commercially prepared smoked pork chops not labeled with all ingredients, additives.
COS Items were voluntarily removed from retail area and stored in walk in.
Citation Description: Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Observation: Deli area: Bulk flour container, mineral oil spray bottle not labeled. COS Containers were
labeled.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Greenhead Market Establishment #: in Chipley: Stop-Sale & Stop-Use Orders (12)
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.* Preventing Contamination By Hands: Handwashing sinks properly supplied and … | |
| 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. | |
| 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. | |
| 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. | |
| 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.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| 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 cooling time and tempe… | |
| 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 cooling time and tempe… | |
| 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 cooling time and tempe… | |
| 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.* Preventing Contamination By Hands: Handwashing sinks properly supplied and … | |
| STOP SALE ORDER AND RELEASE | — | — | — |
Greenhead Market Establishment #: in Chipley: Frequently Asked Questions
- When was Greenhead Market Establishment #: in Chipley last inspected?
- Greenhead Market Establishment #: 421715 in Chipley was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2026. Inspection type: Focused Inspection.
- How many inspections has Greenhead Market Establishment #: in Chipley had?
- Greenhead Market Establishment #: 421715 in Chipley has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Greenhead Market Establishment #: in Chipley find?
- Greenhead Market Establishment #: 421715 in Chipley was most recently inspected by FDACS on March 26, 2026 (Focused Inspection).
- Has Greenhead Market Establishment #: in Chipley had any stop-sale or stop-use orders?
- Yes, Greenhead Market Establishment #: 421715 in Chipley has 12 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 Greenhead Market Establishment #: in Chipley?
- The most frequently cited FDACS violations at Greenhead Market Establishment #: 421715 in Chipley are: 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); 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 quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P; 3-401.13: Plant foods that are cooked for hot holding not cooked to 135°F or above. 3-401.13 PE.
- Does Greenhead Market Establishment #: in Chipley have any repeat violations?
- Yes, Greenhead Market Establishment #: 421715 in Chipley has had the following violations cited on multiple FDACS inspections: 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).
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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 Greenhead Market Establishment #: 421715. How we collect and verify this data.