How many inspections has Key Food Supermarket in Daytona Beach had?

Key Food Supermarket in Daytona Beach has 10 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Supermarket in Daytona Beach find?

Key Food Supermarket in Daytona Beach was most recently inspected by FDACS on April 3, 2026 (Met Sanitation Inspection Requirements).

Has Key Food Supermarket in Daytona Beach had any stop-sale or stop-use orders?

Yes, Key Food Supermarket in Daytona Beach has 16 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Key Food Supermarket in Daytona Beach

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

1509 S Nova Rd, Daytona Beach, FL 32114

Volusia County · Supermarket · FDACS
Owner: Grocery Group LLC
FDACS Estab #: 372874

Overview

Key Food Supermarket in Daytona Beach has issued 12 stop-sale orders and two stop-use orders across nine inspections since August 2022, with repeated violations centered on time and temperature control failures. Stop-sale orders issued on March 20, 2026 required voluntary destruction of adulterated products found with improper cooling temperatures, inadequate hot-holding temperatures exceeding safe limits, and cold-held items stored above safe thresholds. Additionally, a stop-use order was issued for a gray trash container being used as food contact equipment. On the same date, a re-inspection found 13 violations including raw chicken stored directly over ready-to-eat cooked ground beef in the kitchen area, black beans and pinto beans with internal temperatures between 45–48°F when they should have been cooled to 70°F within two hours, chicken salad and pico de gallo at 42–43°F, hot-bar items ranging from 91–131°F at a time when 135°F or above was required, and macaroni salad at 43–44°F in a reach-in cooler. Similar violations appeared on January 21, 2025, when four consecutive stop-sale orders documented temperature control failures, including white beans at 87°F, black beans at 42°F, pork roast at 48–65°F, and prepackaged raw fish at 49°F. The facility has accumulated 27 violations across nine inspections, with the majority classified as priority-level findings. A follow-up inspection on February 4, 2025 verified compliance and met inspection requirements. The most recent inspection on March 20, 2026 was marked "Re-Inspection Required" and required written release of the trash container before equipment could be returned to service.

Summary generated from Florida FDACS public inspection records.

10FDACS Insp.

30Violations

16Stop-Sale Orders

Last inspected FDACS: April 3, 2026

Key Food Supermarket in Daytona Beach: FDACS Inspection History (10)

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 — 3 inspections

Apr 3, 2026 — Met Sanitation Inspection Requirements· 3 violations· 2 stop-sale orders· Met Requirements

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Person in charge: CESAR CASTILLO

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

Risk-Based Violations

3-501.16(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

Kitchen: Internal temperature of commercially processed cheese Empanada indicates 127 degrees F at full service hot bar at 9:30 am. Manager states empanadas were placed on the full service hot bar around 8:30 am. COS: Manger voluntarily discarded out of temperature cheese empanada. See stop sale order and release. Y x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishments vomit and diarrheal events written plan does not include single service single use, food items and cleaning and sanitizing food equipment, linens and utensils.

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

Seafood: No soap provided at the hand washing sink next to the seafood case. COS: Manager provided soap at the hand washing sink.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

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.

Mar 20, 2026 — Re-Inspection Required· 13 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Person in charge: CESAR CASTILLO

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. Stop Use Order issued for Bruit brand gray trash container used as a food contact piece of equipment. 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.

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

The pattern of noncompliance observed during the inspection due to Cold holding, hot holding, cooling procedures, hand washing and unadulterated food. 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 area: Raw chicken stored over ready to eat cooked ground beef. COS: Cooked ground beef was moved to proper storage. 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 Area: Black Beans, Pinto beans, pork shoulder, Green Pigeon peas, made the previous day had an internal temperature between 45-48 Degrees F. COS: All product was voluntarily discarded by management.See Order 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

Kitchen Area: Chicken salad, and Pico De Gallo made the previous day in the reach in cooler had an internal temperature 42-43 degrees F. COS: All product was voluntarily discarded.See Order x

Kitchen area: A variety of hot held food items placed on the hot bar at 7:45 am had internal temperatures between 91-131 degrees F at 10:15 am. COS: All food product was voluntary discarded.See Order 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

Kitchen Area: Macaroni salad in the reach in cooler had an internal temperature between 43-44 degrees F. COS: Product was voluntarily discarded.See Order 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 area: a variety of deli meats does not bear a date mark and the correct dates could not be determined. COS: All product was voluntarily discarded by managementSee Order x

Food establishments vomit and diarrheal events written plan does not include single service single use, food items and cleaning and sanitizing food equipment, linens and utensils.

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

Kitchen Area: Food employee did not wash hand before donning new gloves when changing task. Cos: Food employee washed hands and donned new gloves x

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

Seafood department: Hand wash sink blocked by a cart. COS: Cart was removed from in front of the hand wash sink.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)Repeat

Kitchen area: Black bean, Pinto bean, Green pigeon Peas chicken salad made the previous day were covered not allowing for heat to escape from the container. COS: All product was voluntarily discarded by management under citation 18.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Produce cooler: Brut brand gray plastic trash container used as the food contact surface to house made Sofrito. Manager unable to provide documentation that the gray plastic trash container is made of food safe material. COS: House made sofrito was voluntary discarded by management.See Order 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

Seafood market: Cutting board used for food preparation was heavily scored not allowing for proper cleaning and sanitizing to occur. COS Cutting board was voluntarily discarded by management.See Order

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 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 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; 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 SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments:

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Mar 16, 2026 — Focused Inspection· Focused Inspection

Inspector: KEVIN ROWLANDS, 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 . JAMARIS, SUPERVISOR KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

No violations or enforcement actions recorded for this inspection.

2025 — 3 inspections

Feb 14, 2025 — Focused Inspection· Focused Inspection

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: This Focused Inspection is being conducted offsite to ensure required Approved Water Source documentation has been received from the food establishment.

No violations or enforcement actions recorded for this inspection.

Feb 4, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: LESLIE CARPENTER, 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. This Re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Re-inspection Required have been resolved and this food establishment has Met Inspection Requirements.

Good Retail Practice Violations

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

Retail : Stained ceiling tiles throughout Food establishment.

Jan 21, 2025 — Re-Inspection Required· 13 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: 372874

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Food establishment is given 30 days to provide proof of water documentation 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

Pattern of noncompliance for cold holding and cooling. o

Retail : Raw bacon stored over ready to eat sausage . Food service : Raw fish over ready to eat food in walk-in cooler. Cos- items were moved to have ready to eat product moved over raw animal foods. x Print Date: 1/21/2025 Page 1 of 3 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 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 Observation: Food Service : Sanitizer level in 3 compartment sink for cleaning utensils observed at 100 ppm. Minimum sanitizer level for sanitizer was 200 ppm. COS- sanitizer was corrected to 200 ppm. x

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

Produce : old food residue build up on bottom of Sofrito mixer. COS- Mixer was cleaned and sanitized during the inspection

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

Food Service : Large pot of white Beans produced on 1/20/24 observed at internal temperature of 87 degrees F at 10:30 am. Multiple containers of black beans produced on 1/20/24 observed at internal temperature of 42 Degrees F. Large Pork Roast produced on 1/20/24 observed at internal temperature of 48 degrees F and 65 degrees F, Large pans of chicken soup produced on 1/20/24 observed at an internal temperature of 44 degrees F. Cooked/Boiled Chicharron produced on 1/20/24 observed at an internal temperature of 50 degrees F. Cos All product was voluntarily destroyed. x

Food Service : Fried Plantain observed at internal temperature of 117 Degrees F. Cos product was reheated to 165 degrees F. Malanga observed at 125 degrees F. Cos - Product was voluntarily discarded. Sweet potatoes observed at internal temperature of 120 degrees F. Cos - Product was reheated to 165 degrees F. x

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 unable to properly answer questions concerning employee health. 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 : Assorted cheese product in retail cold case observed at internal temperatures of 43 degrees F to 50 degrees F . COS- product was removed and placed under proper refrigeration. Meat Retail : Assorted prepackaged raw salted fish product observed at internal temperature of 49 degrees F. Cos Product was placed under proper refrigeration. Food service : Raw ground beef and raw pork chops observed at internal temperatures of 46 degrees F. COS. Product was removed and placed under proper refrigeration. x

Food Service : Bologne observed with date marking indication open on 1/14 and discard on 1/20. Product was not discarded after 7 days. Cos - product was voluntarily discarded.

Written policy did not cover the protection of food that would possibly become contaminated. Provided guidance document

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Food Service : Access to handwash sink access limited by milk crates stored in front of sink

Good Retail Practice Violations

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Soda crates inverted and used for shelving throughout the food establishment

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

Retail : Retail open face cheese case unable to maintain cheese products at 41 degrees F. Or Below. Retail seafood fish case unable to maintain packaged fish products at 41 degrees or below. COS - Coolers were repaired during the inspection

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

Retail : Stained ceiling tiles throughout Food establishment. Black like substance build up on tiles near seafood 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.

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 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 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 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 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 date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

2024 — 1 inspection

Nov 19, 2024 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: COOL audit

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Sep 13, 2023 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: USDA COOL audit.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Aug 25, 2022 — Focused Inspection· Focused Inspection

Inspector: BONNIE KRONZ, SANITATION AND SAFETY SPECIALIST

Person in charge: FRANCISCO PENA

Comments: The issues described in request 5083443 were addressed with the person in charge during this inspection

No violations or enforcement actions recorded for this inspection.

Jun 27, 2022 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

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. The meat department floor has been repaired.

No violations or enforcement actions recorded for this inspection.

Key Food Supermarket in Daytona Beach: Stop-Sale & Stop-Use Orders (16)

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 Supermarket in Daytona Beach
Date	Order Type	Product	Brand/Lot	Reason
Apr 3, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces clea…
Apr 3, 2026	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.
Mar 20, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Mar 20, 2026	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.
Mar 20, 2026	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.
Mar 20, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…
Mar 20, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces clea…
Mar 20, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces clea…
Mar 20, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Jan 21, 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.
Jan 21, 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.
Jan 21, 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.
Jan 21, 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.
Jan 21, 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.
Jan 21, 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.
Jan 21, 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: Proper date marking and dispo…

Key Food Supermarket in Daytona Beach: Frequently Asked Questions

When was Key Food Supermarket in Daytona Beach last inspected?: Key Food Supermarket in Daytona Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Key Food Supermarket in Daytona Beach had?: Key Food Supermarket in Daytona Beach has 10 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food Supermarket in Daytona Beach find?: Key Food Supermarket in Daytona Beach was most recently inspected by FDACS on April 3, 2026 (Met Sanitation Inspection Requirements).
Has Key Food Supermarket in Daytona Beach had any stop-sale or stop-use orders?: Yes, Key Food Supermarket in Daytona Beach has 16 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 Supermarket in Daytona Beach?: The most frequently cited FDACS violations at Key Food Supermarket in Daytona Beach are: 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) P; 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 Pf; 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) P.
Does Key Food Supermarket in Daytona Beach have any repeat violations?: Yes, Key Food Supermarket in Daytona Beach has had the following violations cited on multiple FDACS inspections: 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) P; 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 Pf; 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) P.