When was G M Food Market in Delray Beach last inspected?

G M Food Market in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 2, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has G M Food Market in Delray Beach had?

G M Food Market in Delray Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of G M Food Market in Delray Beach find?

G M Food Market in Delray Beach was most recently inspected by FDACS on December 2, 2025 (Met Sanitation Inspection Requirements).

Has G M Food Market in Delray Beach had any stop-sale or stop-use orders?

Yes, G M Food Market in Delray Beach has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: Store packed salted fish and box salted fish. Most affected products were voluntarily destroyed.

What are the most common violations at G M Food Market in Delray Beach?

The most frequently cited FDACS violations at G M Food Market in Delray Beach are: 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) Pf; 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; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).

Does G M Food Market in Delray Beach have any repeat violations?

Yes, G M Food Market in Delray Beach has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).

G M Food Market in Delray Beach

Name: G M Food Market in Delray Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1005 S Congress Ave Ste 101, Delray Beach, FL 33445

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
FDACS Estab #: 313245

Overview

G M Food Market in Delray Beach, FL has 3 FDACS food safety inspections on record with 65 violations and 3 stop-sale or stop-use enforcement actions.

3FDACS Insp.

65Violations

3Stop-Sale Orders

Last inspected FDACS: December 2, 2025

G M Food Market in Delray Beach: 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 — 2 inspections

Dec 2, 2025 — Met Sanitation Inspection Requirements· 10 violations· 2 stop-sale orders· Met Requirements

Inspector: LORI JAMES, 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 have been resolved and this food establishment has Met Inspection Requirements.

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

Demonstration of knowledge not in compliance due to no certified food protection manager, priority violations observed and person in charge was not able to correctly answer food safety questions relevant to establishment processes. Y 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

Meat area: Salted fish inside meat display case and salted herring inside reach-in cooler across from meat display case found with internal temperatures of 44 degrees F when checked with an accurate probe thermometer. COS: Items were voluntarily discarded. Stop Sale Order and Release issued, see order. Y x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Retail: Empanadas in reach-in cooler next to produce display not date marked after 24 hours of being thawed. COS: Item was properly date marked. Print Date: 12/2/2025 Page 1 of 3 x 24 Pf 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: Person in charge was unable to provide written procedures.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food processing: no hand wash sign posted at hand sink. Backroom: no hand wash sign posted at hand sink. Hand wash signs 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.Repeat

No certified food protection manager on staff at food establishment.

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

Meat area: Drain board not provided at three-compartment sink.

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

Retail: Accumulation of dust on retail shelving.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Meat and Food processing areas: Trash receptacle not provided at hand wash sinks.

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

Retail and Meat areas: Build-up of dust and stains on ceiling of walk-in coolers.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Meat area: Employee drink and meals stored inside reach-in cooler across from meat display case with retail food available for customer self-service.

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.

Nov 12, 2025 — Inspection· 31 violations· 1 stop-sale order· Inspected

Inspector: SHASHWATEE PAUL, 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. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. The original 30-day deadline provided on 10/29/2024 has elapsed and an extension has been provided. Please submit the documents within 30 days of this visit to: [email protected] 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 Repeat COS Y Π in charge. 2-103.11(A)-(N) and (P) PfPfRepeat

A pattern of non-compliance was observed as evidence of violations regarding hand washing, hot & cold holding and allergen awareness.

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation Y 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

Demonstration of knowledge not in compliance due to certified food protection manager certificate not available, priority violations observed and person in charge did not correctly respond to fooр safety questions relevant to processes.

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Retail: Container of live crabs next to walk-in freezer found unpackaged with tongs and bags near by, for consumer self-service. COS: Tongs and bags were removed from self-service during visit. Box of raw smoked fish in reach-in cooler near kitchen found unpackaged and offered for consumer self-service, COS: Raw smoked fish was moved to meat case out of consumer reach. Print Date: 11/13/2025 Page 2 of 6 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 X Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or X vegetables before they are washed. 3-302.11(A)(1) P Observation: Retail: Bags and cases of raw salted fish stored on shelf over unwashed onions, yucca and other raw vegetables, COS: Salted fish was voluntarily discarded due to cold hold violation. See orders.

3-501.16(A)(1) P

Food service: Store made fish and beef empanadas that were in the hot case by register had internal temperature of 110-116 degrees f when checked by an accurate probe thermometer. COS: empanadas were reheated to proper temperature.

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 answer questions related to food-borne illnesses, Y 미 Y ㅁ symptoms, and employer reporting responsibilities. Employee health guide provided via Email.

2-103.11(0) 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(0) PfPf

Person in charge does not ensure that employees are informed in a veriflable manner of their responsibility to report about foodborne illnesses. Copy of Employee reporting agreement provided via email.

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 ΧP

Retail: Store packed salted smoked herring fillet and retail boxes of salted fish stored on shelf was found with internal temperature of 72 degrees F. Stop sale order and release issued. See Order. COS: Salted fish was voluntarily discarded by owner during visit.

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and Y ☑ Y 미 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

Retail: Empanadas in reach in cooler by produce cooler made on site 2 days prior not marked with date of production. COS: Boxes were properly date marked during visit.

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 establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided.

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Retail: Store squeezed lime juice that has been packaged and out for consumer self-service being stored inside reach-in cooler by front door missing warning labels. COS: Items were removed from consumer reach during visit.

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 handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; a 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 area: Employee did not wash hands upon returning to raw meat cutting area to continue food preparation. COS: Employee was instructed to wash hands.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with Y 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 area: Soap and paper towels or hand drying device not available at hand wash sink next to three compartment sink. COS: Soap and paper towels provided during visit.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all Y 미 Y Σ Y Σ Y X handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food processing: Hand wash sign not posted at hand wash sink across from the oven.

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

Food processing: Hand wash sink next to stove used to wash pan and had rags and scrub pad in basin. Meat area: Hand sink next to band saw had used single use forks and spoons as well as a hammer in basin. COS: All items were moved to proper locations during visit.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381.3-201.11(C) PfPf

Retail: Capri suns stored on shelf of reach in cooler by front door labeled not for individual sale. COS: Items were removed from customer reach during visit.

3-201.11(F) Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not been treated to destroy all viable Salmonellae not labeled to include safe handling instructions. 3-201.11(F) and (G) Observatlon: Retall: Store packed raw shrimp and store packed raw whole crabs missing safety handling labels. COS: Items were moved to back cooler out of customer reach during visit. Initial if all stated observations have been corrected: COS

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

Certified food protection manager certificate not available during inspection.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Food processing: Cooked chicken was cooling inside large deep pot on the prep table. COS: Chicken moved to shallow sheet pans during visit.

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- Various items packaged onsite and available for consumer self service inside shelves, reach-in coolers and chest freezers including rice, bean, corn, salt, ice cream and cookies not labeled with common name, weight, ingredients and establishment information. COS: Items were removed from consumer self service during visit.

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

Food processing & meat area: Observed flies around the open food inside kitchen and meat area.

37 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 area: Boxes of raw crab stored directly on floor next to walk-in cooler. COS: Item was stored on prep table upon instructions.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, Y 미 beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles, 2-402.11

Food processing and meat area: Employees not wearing effective hair and beard restraint while processing exposed foods.

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

Food processing: Wet wiping cloth inside the basin of hand wash sink was not stored in the sanitizer solution.

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) Y

Meat area: No divider available between hand wash sink and sanitizer basin of three compartment sink, Food processing: No divider avallable between hand wash sink and prep table to prevent splash contamination.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Meat area: Chlorine sanitizer test kit not available at three compartment sink, COS: Test strip provided during visit.

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

Retail: Accumulation of dust on retail shelves.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom: Employee restroom door not self-closing.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom: Covered trash can not available inside employee unisex restroom.

Food processing and meat area: Trash can not available at hand wash sinks next to oven and band saw.

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

Food processing: Accumulation of dust and old droppings on floor under convection oven, dough mixer and prep table. Retail: Build up of dust and stain on ceiling of walk-in cooler storing whole produce. Meat area: Build up of dust and stain on the ceiling of walk-in freezer. Y Citation Description: Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing Y

6-501.11

Retail: Employee personal food items stored with retail food items inside reach-in coolers next to kitchen and produce open cooler. Employee purse and jacket stored inside shelves with retail items.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE Store packed salted fish and box salted fish — Brand: Various

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.

2024 — 1 inspection

Oct 29, 2024 — Met Sanitation Inspection Requirements· 24 violations· Met Requirements

Inspector: LORI JAMES, 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. Employee Health Guidelines, Reporting Agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events and Food Allergen Awareness document provided. Failure to provide required documentation in 30 days may result in Administrative Action. 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

A pattern of non-compliance was observed as evidenced by violations regarding approved source, sanitation of equipment and food allergen awareness. o

Food establishment does not have a certified food protection manager, priority violations observed and person in charge did not answer correctly questions relating to processes relevant to establishment. o

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail: Cans of tomato paste stored on shelf found with significant denting to seam. COS: Items were voluntarily removed from retail sale during visit.

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

Retail: Case of salted cod stored on retail shelf not stored covered. COS: Food was covered during visit.

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

Food processing: Band saw had not been properly sanitized for an undetermined period of time. COS: Band saw was properly cleaned and sanitized during visit.

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

Person in charge could not provide a verifiable manner in which food employees are informed of their reporting responsibilities. Employee Reporting Agreement provided.

Person in charge did not answer correctly questions relating to employee health and reporting responsibilities. Employee Heath Guide provided. Print Date: 10/29/2024 Page 1 of 5 Y o 4 Citation Description: 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 Observation: Food processing area: Employee water bottles store inside reach-in meat cooler with food items. Employee food and beverages stored in reach-in cooler next to meat cooler.

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

Food processing: Shredded chicken cooked more then 24 hours ago not properly date marked. Retail: Epis sauce prepared more then 24 hours ago not properly date marked. COS: Items properly date marked during visit. Print Date: 10/29/2024 Page 2 of 5 Y x x 24 Pf 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: Establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: Liquid and powered detergent on retail shelf stored over single-use aluminum to-go containers. COS: Containers moved to proper location during visit. x

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

Observation: Processing area: observed employee not using the proper cleaning procedures. o

Food processing: Long handle tongs hanging from hand sink. COS: Tongs moved to three-compartment sink during visit.

Bakery: Hand wash sign not posted at hand sink. Sign provided during visit.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Capri sun juice pouches inside reach-in cooler near from door and available for customer self-service not labeled for individual resale. COS: Items removed from customer self-service during visit.

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.

Observation: retail: No Current Certified Food Protection Manager

Good Retail Practice Violations

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: Food establishment does not have a probe thermometer. COS: Probe thermometer provided during visit.

Retail: Various store packaged food items, such as fish, shrimp, crap, beans and flour stored on retal shelves and reach-in coolers and available for customer self-service not labeled with common name, weight and the name and place of business of packer. COS: Items were properly labeled during visit. Y x

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 Observed gap along bottom edge of back door.

Food processing: Observed multiple flies in processing area.

Food processing: Long handled tongs stored behind metal plate on wall near hand wash sink. COS: Tongs moved to three-compartment sink during visit.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area: No chlorine test strips available at three-compartment sink. COS: Chlorine test strip provided during visit.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside: Dumpster lid not remained closed.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside: Drain plug missing from dumpster area.

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

Backroom: Accumulation of dust and debris on ceiling fan in walk-in cooler.

Food processing: Employee personal items stored on prep table next to hand sink.

G M Food Market in Delray Beach: Stop-Sale & Stop-Use Orders (3)

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 G M Food Market in Delray Beach
Date	Order Type	Product	Brand/Lot	Reason
Dec 2, 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.
Dec 2, 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.
Nov 12, 2025	STOP SALE ORDER AND RELEASE	Store packed salted fish and box salted fish	Various / Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

G M Food Market in Delray Beach: Frequently Asked Questions

When was G M Food Market in Delray Beach last inspected?: G M Food Market in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 2, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has G M Food Market in Delray Beach had?: G M Food Market in Delray Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of G M Food Market in Delray Beach find?: G M Food Market in Delray Beach was most recently inspected by FDACS on December 2, 2025 (Met Sanitation Inspection Requirements).
Has G M Food Market in Delray Beach had any stop-sale or stop-use orders?: Yes, G M Food Market in Delray Beach has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: Store packed salted fish and box salted fish. Most affected products were voluntarily destroyed.
What are the most common violations at G M Food Market in Delray Beach?: The most frequently cited FDACS violations at G M Food Market in Delray Beach are: 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) Pf; 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; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).
Does G M Food Market in Delray Beach have any repeat violations?: Yes, G M Food Market in Delray Beach has had the following violations cited on multiple FDACS inspections: 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) Pf; 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; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).