How many inspections has Key Food Fresh Supermarket in Clermont had?

Key Food Fresh Supermarket in Clermont has 11 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Fresh Supermarket in Clermont find?

Key Food Fresh Supermarket in Clermont was most recently inspected by FDACS on February 9, 2026 (Focused Inspection).

Has Key Food Fresh Supermarket in Clermont had any stop-sale or stop-use orders?

Yes, Key Food Fresh Supermarket in Clermont has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Key Food Fresh Supermarket in Clermont have any repeat violations?

Yes, Key Food Fresh Supermarket in Clermont has had the following violations cited on multiple FDACS inspections: 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12.

Key Food Fresh Supermarket in Clermont

Name: Key Food Fresh Supermarket in Clermont Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 9, 2026

701 E Highway 50, Clermont, FL 34711

Polk County · Supermarket · FDACS
Owner: Smilz Food LLC
FDACS Estab #: 193048

Overview

Key Food Fresh Supermarket in Clermont has experienced significant enforcement action centered on temperature control failures and equipment sanitation. Multiple stop-sale orders issued August 25 and September 8, 2025 required the voluntary destruction of time/temperature control products that failed proper cooling, cold-holding, and hot-holding procedures under FS 500.04 and FS 500.10. Two stop-use orders issued the same date required equipment repair or replacement after inspectors found unsanitary physical facilities. An August 25, 2025 re-inspection identified 22 violations including raw meat separation failures in walk-in coolers, improper sanitizer concentration in manual warewashing, and inadequate contact time for utensil sanitization — all corrected on site by staff. A September 8, 2025 focused inspection documented cooked beef meatballs that failed to cool from 135°F to 70°F within the required two-hour window, discovered at 44–48°F in the walk-in cooler and voluntarily discarded. The establishment also lacks written procedures for time/temperature control using time as a public health control in the hot bar, cited as a repeat violation. Across 11 inspections between 2023 and February 2026, the facility had zero baseline violations outside the August–September 2025 enforcement period, with focused inspections in February 2026 and September 2025 recording no violations and most recent routine inspections passing without citation.

Summary generated from Florida FDACS public inspection records.

11FDACS Insp.

40Violations

7Stop-Sale Orders

Last inspected FDACS: February 9, 2026

Key Food Fresh Supermarket in Clermont: FDACS Inspection History (11)

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 — 1 inspection

Feb 9, 2026 — Focused Inspection· Focused Inspection

Inspector: SONIA COTTO FEBO

Comments: Focused Inspection - Sample Collection. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

2025 — 4 inspections

Sep 10, 2025 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . BRENDA MARTINEZ, MANAGER ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

No violations or enforcement actions recorded for this inspection.

Sep 8, 2025 — Met Sanitation Inspection Requirements· 4 violations· 1 stop-sale order· Met Requirements

Inspector: 404625

Risk-Based Violations

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: Beef Meat balls placed in walk-in cooler the previous day observed with internal temperatures of 44 to 48 degrees F at 10:50 am. COS - Management voluntarily discarded product

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPfRepeat

Hot Bar : Establishment does not have written procedures for time//temperature control o safety foods in the hot bar using time as a public health control.

Good Retail Practice Violations

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Kitchen : Manual Warewashing sink does not have adequate drain boards for dirty equipment and utensils. Meat Room: No drainboards provided at warewash sink for clean and dirty equipment and utensils.

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

Produce : No sink stoppers provided at warewashing sink produce department.

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 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.

Aug 25, 2025 — Re-Inspection Required· 22 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: 404625

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. 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

Pattern of non compliance throughout the establishment of multiple duties to include cold holding, hot holding, and sanitization of food contact surfaces. 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

Kitchen: Boxes of raw blood sausage stored on top shelves above various containers of ready to eat foods in the kitchen walk in cooler. COS: Blood sausage boxes were relocated for proper separation. 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

Meat: Raw whole turkey in the process of thawing stored on shelf above pieces of whole beef in meat walk in cooler. COS: Raw turkey was relocated for proper separation. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Meat: Band saws, meat tenderizer, and meat grinder that went in to use at 8:00AM were not washed, rinsed, and sanitized by 1:30PM. COS: Employees began to break down all equipment to be washed, rinsed, and sanitized. x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or 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) PP

Kitchen: Solution made using quaternary ammonium sanitizer to sanitize clean items in the warewashing sink measured below the required parts per million when tested with inspector test strips. COS: Sanitizer was manually added to increase the sanitizer concentration to the required 150 - 400 parts per million according to manufacturer's instructions. x

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Kitchen: Clean utensils were placed in santizer for less than the required manufacturer's instructions of one minute. Per employee, utensils were placed in sanitizer for 30 seconds before being removed. COS: Utensils were placed back in sanitizer for the correct contact time. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Hot Bar: Various time/temperature control for safety foods did not cool to 41 degrees F inside the reach in cold display cooler near the hot bar. The food were prepared at 8:00AM and the internal temperature of foods were taken at 1:00PM. (Fruit Salad 50 degrees F. Sliced Tomatoes 49 degrees F.) COS: All out of temperature foods were voluntarily discarded. See Stop Sale Order and Release. x Print Date: 8/26/2025 Page 2 of 5 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

Hot Bar: Various hot held time/temperature control for safety foods found under 135 degrees F inside the retail hot bar at 12:30PM. All foods were cooked/reheated at or after 10:30AM. (Breakfast Ham 108 degrees F. Shredded Pork 110 degrees F. Beef Stew 129 degrees F. Baked Chicken 125 degrees F. Lasagna 115 degrees F. Plantains 95 degrees F. Breadfruit 105 degrees F.) Various time/temperature control for safety foods found above 135 degrees F inside the hot case warmers at 2:10PM. All items were cooked or reheated at 12:30PM. (Plantains 90 degrees F. Empanadas 83 degrees F. Brown Rice 127 degrees F. Meatballs 115 degrees F. Baked Chicken 110 degrees F.) COS: Breakfast Ham, Plantains, and empanadas were voluntarily discarded, and all other items were reheated to 165 degrees F. See Stop Sale Order and Release.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided. o

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

Retail: Various time/temperature control for safety foods had an internal temperature above 41 degrees F inside the Hot Dog/Fish Retail Cooler (Hot Dogs 45 degrees F, Salami 44 degrees F. Beef Hot Dogs 45 degrees F.), the fruit cooler (Watermelon 44 degrees F. Cantaloupe 45 degrees F.) and the Sofrito Retail Cooler. (Salsa 47 degrees F. Pico de Gallo 44 degrees F. Sofrito 46 degrees F. Bagged Cabbage Mix 42 degrees F.) COS: The salsa was voluntarily discarded, and all other items in coolers were relocated to be rapidly cooled. See Stop Sale Order and Release.

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

Hot Bar: Cupped containers of cilantro dip prepared on site two days prior contain no date marking system inside the reach in cold display cooler near the hot bar. Rolled deli meats used to make sandwiches that were prepared two days prior contain no date marking system in the reach in sandwich cooler. Kitchen: Bread pudding made two days prior stored in metal cambro containing no date marking system in the walk in cooler. COS: Proper date marking applied to all needed items.

3-501.19(B)(3) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in time when the food is removed from temperature control. 3-501.19(B)(3) PP

Various meat filled empanadas that were removed from temperature control at 7:00AM were not served or discarded by 11:30AM in the pastry display case. COS: Empanadas were removed from case and voluntarily discarded. See Stop Sale Order and Release. Y x

Hot Bar: Establishment does not have written procedures for time/temperature control for safety foods in the hot bar using time as a public health control.

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Hot Bar: Various meat filled empanadas were using time as a public heath control and were incorrectly labeled with a five hour time frame. Items were listed as being removed from temperature control at 7:00AM, and to be discarded at 12:00PM. COS: All items were removed from service and were voluntarily discarded. Y 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

Receiving: Spray bottles containing chemical santizier stored on shelf above packaged foods near the back receiving door. COS: Spray bottles were relocated for proper separation.

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

Hot Bar: Employee touched face with gloved hands while working food service and did not remove gloves and wash hands. COS: A discussion was had with management and employee changed gloves and washed hands. x Print Date: 8/26/2025 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: Meat: Handwashing sink in corner area blocked by rolling carts impeding access to handwashing sink. COS: Rolling carts were relocated to allow access to handwashing sink.

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)

Kitchen: Clean utensils that are stored in cambro on top of clean equipment have a build up of old food debris. COS: Utensils and cambro were moved to be washed, rinsed, and sanitized.

Kitchen: Manual warewashing sink does not have adaquate drain boards for dirty equipment and utensils, resulting in them being stacked on and under prep table causing them to fall from the table to the floor multiple times during inspection. Meat/Produce: No drainboards provided at warewashing sink for clean and dirty equipment and utensils.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Hot Bar: Condenser unit in reach in cold display cooler near the hot bar has a build up of ice. Deli: There is a build up of a mold like substance in the bottom of the reach in area of the deli meat and cheese cooler.

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

Meat: Hose connected to nozzle on wall near hand sink is in disrepair causing water to spray from the hose connection. Produce: No sink stoppers provided at warewashing sink in produce department.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: The retail hot dog/fish cooler and the retail sofrito cooler fail to maintain time/temperature control for safety foods at or below 41 degrees F. See Stop Use Order and Release. COS: Coolers were repaired before the end of inspection.

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

Kitchen: There is a build up of ice on the condenser in the kitchen walk in cooler.

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

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

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

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health control: procedures and records.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

May 30, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Jul 17, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Mar 1, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

May 31, 2023 — Focused Inspection· Focused Inspection

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Person in charge: BRENDA MARTINEZ

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Jan 3, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Processing: Observed three compartment sink in use, quaternary sanitizer tested 0 PPM. COS: The sanitizer was refilled and tested at 200 PPM. x

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

Processing: Liquid egg 68 degrees F, probed internally with a calibrated thermometer. COS: The manager voluntarily discarded. x

Processing: Hot case that holds cooked beef empanadas, cooked chicken empanadas, and cooked cheese marked with time stamp, no written procedure prepared. COS: The manager filled out the time as a public health control plan, for the fried hot items. x

Good Retail Practice Violations

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing: Green cutting boards deeply scored. o

2022 — 2 inspections

Dec 9, 2022 — Re-Inspection Required· 10 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Provided Time as a public health control form, holding foods hot hand out, cooling guidance, and ware washing guidance.

Risk-Based Violations

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

Production: Cooked beef, cooked pork stored uncovered in walk in cooler. o

Production: Raw fish over cooked beans. COS: The fish was moved to the bottom shelf. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Processing: Observed three compartment sink in use, the sanitizer tested 0 PPM quaternary. COS: The sanitizer supply bucket changed, sink refilled and tested at 200 PPM. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail: Cut melon 50 degrees F, on display for customer self service, probed internally with a calibrated thermometer. COS: The melons were placed in the walk in to cool to 41 or lower. x

Processing: Cooked beef empanadas 127-129 degrees F, cooked chicken empanadas 127-129 degrees F. COS: The items were placed on time as a public health control. Industry guidance provided. x Print Date: 12/9/2022 Page 1 of 3 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Processing: Portioned bread pudding 58 degrees F, held at salad station in the food service area. COS: The items were placed on ice, and brought to 41 or lower. Processing: Sliced deli ham 58 degrees F. COS: Placed in walk in cooler for recovery. Processing: Tomato paste 60 degrees F, held on cook line. COS: Item placed in cooler for recovery. 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

The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry guidance provided. o

Good Retail Practice Violations

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)

Meat: Knife stored between prep table and wall. COS: The knife was placed in the three compartment sink to be washed, rinsed, and sanitized. x

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing: Green cutting board deeply scored. COS: The manager voluntarily discarded. x

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

Processing: The interior of the ovens soiled with old food debris. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing: Light bulb out at the cook line in processing area. o

Sep 23, 2022 — Met Inspection Requirements· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . N/A, OFFSITE VISIT ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

No violations or enforcement actions recorded for this inspection.

Key Food Fresh Supermarket in Clermont: Stop-Sale & Stop-Use Orders (7)

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 Key Food Fresh Supermarket in Clermont
Date	Order Type	Product	Brand/Lot	Reason
Sep 8, 2025	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.
Aug 25, 2025	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.
Aug 25, 2025	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.
Aug 25, 2025	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.
Aug 25, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr…
Aug 25, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.
Aug 25, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Key Food Fresh Supermarket in Clermont: Frequently Asked Questions

When was Key Food Fresh Supermarket in Clermont last inspected?: Key Food Fresh Supermarket in Clermont was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 9, 2026. Inspection type: Focused Inspection.
How many inspections has Key Food Fresh Supermarket in Clermont had?: Key Food Fresh Supermarket in Clermont has 11 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food Fresh Supermarket in Clermont find?: Key Food Fresh Supermarket in Clermont was most recently inspected by FDACS on February 9, 2026 (Focused Inspection).
Has Key Food Fresh Supermarket in Clermont had any stop-sale or stop-use orders?: Yes, Key Food Fresh Supermarket in Clermont has 7 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 Key Food Fresh Supermarket in Clermont?: The most frequently cited FDACS violations at Key Food Fresh Supermarket in Clermont are: 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12.
Does Key Food Fresh Supermarket in Clermont have any repeat violations?: Yes, Key Food Fresh Supermarket in Clermont has had the following violations cited on multiple FDACS inspections: 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12.