How many inspections has Save-a-lot # in Clewiston had?

Save-a-lot # 24918 in Clewiston has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Save-a-lot # in Clewiston find?

Save-a-lot # 24918 in Clewiston was most recently inspected by FDACS on November 7, 2025 (Focused Inspection).

Has Save-a-lot # in Clewiston had any stop-sale or stop-use orders?

No, Save-a-lot # 24918 in Clewiston has no stop-sale or stop-use orders on record with Florida FDACS.

Save-a-lot # in Clewiston

Name: Save-a-lot # 24918 in Clewiston Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 7, 2025

900 W Sugarland Hwy, Clewiston, FL 33440

Hendry County · Supermarket · FDACS
Owner: Clewiston Foods INC DBA Save-a-lot # 24918
FDACS Estab #: 351428

Part of: Save-A-Lot Florida health inspections, violations & closures

Overview

Save-A-Lot #24918 in Clewiston has two FDACS inspections on record. A July 2024 inspection documented 18 violations, including three high-priority findings: cleaners stored above candy near the register, a spray wand hanging below the flood rim level at the meat department warewash sink, and employees not washing hands between tasks and after entering the prep area. Additional violations included dried food residue on meat department equipment (knives, grinder paddle, cuber blades), and the person in charge failing to correctly answer employee health policy questions. A prior August 2022 inspection cited 16 violations, documenting no certified food manager on staff, no written vomit and diarrheal cleanup procedures, household insecticide stored improperly in the retail and produce areas, and small ants observed in dry storage. A focused inspection on November 7, 2025 conducted a COOL Retail Review with no violations documented.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

34Violations

Last inspected FDACS: November 7, 2025

Save-a-lot # in Clewiston: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 7, 2025 — Focused Inspection· Focused Inspection

Inspector: MICHELLE MADDOX, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - COOL Retail Review.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jul 17, 2024 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: JOHN WEAVER, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

MEAT: knives stored in holder with dried food residue. Large grinder had dried food residue on the paddle seal. Dried residue on the cuber blades (cos) all food equipment cleaned.

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

RETAIL: person in charge did not respond correctly to all employee health questions. o

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

RETAIL: cleaners stored above candy on cart near register 4 (cos) cleaners removed o

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

RETAIL: spray bottle of window cleaner labeled sanitizer (cos) spray bottle removed

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

MEAT: employees not washing hand between tasks and after entering the prep area. o

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

MEAT: no soap or towels at the hand sink in the cutting room (cos) soap and towels provided.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

RETAIL: no certified food protection manager

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11

RETAIL: frozen entrees displayed partially thawed in display freezer.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

RETAIL: probe thermometer not available (cos) thermometer obtained.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

BACKROOM: gap at the bottom of the rear emergency exit door.

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: boxed beef stored directly on the walk in cooler floor

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

MEAT: wet wiping cloth stored on cutting table

4-501.16 Warewashing sink not cleaned and sanitized before and after being used to thaw food or wash produce, or not cleaned before and after being used to wash wiping cloths. 4-501.16 (B)

MEAT: processing chicken and cleaning equipment in the sink at the same time (cos) sink cleaned

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

MEAT: band saw switch with dried food residue. Pink substance on walk in cooler door flaps.RETAIL: frost build up in the seafood display freezers.

5-202.13 Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or equipment. 5-202.13 P

MEAT: spray wand of the warewash sink hanging below the flood rim level o

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

BACKROOM: broken floor tiles in the mop sink. Ceiling panels water stained.

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

MEAT: dust accumulation on fan guards of the refrigeration unit in the walk in cooler.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

RETAIL: permit not available (cos) permit posted

2022 — 1 inspection

Aug 30, 2022 — Met Inspection Requirements· 16 violations· Met Requirements

Inspector: RICHARD MUNSON, SANITATION AND SAFETY SPECIALIST

Comments: The WRITTEN procedure for Vomit/Diarrheal Cleanup must address the following• Required minimum components: – Segregation of affected area – Removal of ill person – Use of PPE (e.g., gloves, face covering) – Cleaning & disinfecting affected area – What to do with exposed FEULSS (Food,Utensils,Equipment,Linens,SingleServeItems) – Disposal of clean-up materials

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Retail area- no certified food manager, priority violations, no knowledge of food safety reporting requirements. o

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

Back area- open box of chicken in the walk-in freezer is not covered or wrapped in the plastic wrapping. o

2-102.11(C) 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

Retail area- the person in charge does not know the food born illnesses or symptoms. o

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

Retail area- there is no written procedure for vomit/diarrheal cleanup. See comments. o

7-202.11 Poisonous or toxic materials that are not required for the operation or maintenance of the food establishment or intended for retail sale is present in the establishment. 7-202.11 PfPf

Retail, produce areas- household aerosol insecticide (Hot Shot Ant and Roach) stored at the cash register and produce area counter. Cos- insecticide discarded. 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

Produce, meat, back areas- open bottles of drink are stored on tables, counters and equipment. o

Meat area- there are no paper towels in the dispenser at the hand wash sink. o

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

Meat area- hand wash sink is blocked from use with bottles of drink and a scraper in the sink basin. o Print Date: 8/30/2022 Page 1 of 5 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- carton of eggs stored in ambient temperature on top of a pallet of water. Cos- eggs discarded. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Retail area- all certified food manager certificates have expired in July of 2022. o Print Date: 8/30/2022 Page 2 of 5

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat area- two sink basins have turkey wings and legs thawing at ambient temperature without running cold water. o

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

Back area- there are small ants in the dry produce storage area. o

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

Back area- damaged food items are stored on the floor in the back dry and freezer walk-in areas. o

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

Meat, produce areas- foam trays are stored open and upright. o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Produce area- large knife has a broken handle. Cos- knife discarded. x

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

Back area- strip curtains in the walk-in freezer are torn and ragged. Meat area- meat grinder mixing paddle is broken off from the spool (axle). Heat pad cover on the shrink wrap machine is torn and threadbare. o

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

Meat area- top of meat saws have accumulated food residues and greases. o

Save-a-lot # in Clewiston: Frequently Asked Questions

When was Save-a-lot # in Clewiston last inspected?: Save-a-lot # 24918 in Clewiston was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2025. Inspection type: Focused Inspection.
How many inspections has Save-a-lot # in Clewiston had?: Save-a-lot # 24918 in Clewiston has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Save-a-lot # in Clewiston find?: Save-a-lot # 24918 in Clewiston was most recently inspected by FDACS on November 7, 2025 (Focused Inspection).
Has Save-a-lot # in Clewiston had any stop-sale or stop-use orders?: No, Save-a-lot # 24918 in Clewiston has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Save-a-lot # in Clewiston?: The most frequently cited FDACS violations at Save-a-lot # 24918 in Clewiston are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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; 6-301.11: 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 Pf.