How many inspections has Vw Publix in Dunnellon had?

Vw Publix 1616 in Dunnellon has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Publix in Dunnellon find?

Vw Publix 1616 in Dunnellon was most recently inspected by FDACS on December 2, 2025 (Focused Inspection).

Has Vw Publix in Dunnellon had any stop-sale or stop-use orders?

No, Vw Publix 1616 in Dunnellon has no stop-sale or stop-use orders on record with Florida FDACS.

Vw Publix in Dunnellon

Name: Vw Publix 1616 in Dunnellon Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 2, 2025

11352 North William Street, Dunnellon, FL 34431

Marion County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 384934

Part of: Publix Florida health inspections, violations & closures

Overview

VW Publix 1616 is a vended water facility in Dunnellon, Marion County. The facility had 2 inspections on record between March 2025 and December 2025. A focused inspection on June 20, 2025 identified 5 violations, all of which were corrected on site during the inspection. Violations included an unclean cutting board used beyond the required 4-hour washing frequency, time-temperature control failures for sushi rolls, seaweed salad, crab meat, and raw tuna held at unsafe temperatures (43–49°F instead of 41°F or below), an employee who failed to wash hands before donning gloves, and improper date marking on ready-to-eat raw roe. The most recent focused inspection on December 2, 2025 found no violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

5Violations

Last inspected FDACS: December 2, 2025

Vw Publix in Dunnellon: 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 — 3 inspections

Dec 2, 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.

Jun 20, 2025 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: SONIA COTTO FEBO

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.

Risk-Based Violations

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

Processing area- Cutting board first used at 8:30 AM discovered at 12:45 PM not washed, rinsed and sanitized at the 4 hrs frequency COS: Cutting board was washed rinsed and sanitized during the inspection. 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- Sushi rolls with an internal temperature of 43-49 degrees F, Seaweed salad with an internal temperature of 47 degrees F. Processing area- Crab meat with an internal temperature of 47 degrees F, ground raw tuna with an internal temperature of 45 degrees F. COS: All food products were allowed to rapidly cool to 41 degrees F or below. x

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

Prep cooler- Ready to eat raw roe container held over 24 hrs not properly date marked. COS: Food product was properly date marked by the employee. x Print Date: 6/20/2025 Page 1 of 2 27 P x Citation Description: Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) P Observation: Employee did not follow their approved procedures for acidified rice pH verification. Employee collected rice sample from only one area in the acidified rice container. COS. Employee followed proper procedures.

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

Employee did not wash hands before donning gloves. COS: Employee properly washed hands before donning gloves. x

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

Observed Sushi rolls and Seaweed salad cooling in tightly covered plastic containers. COS: Employee loosely covered containers to expedite cooling process.

Mar 21, 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.

Vw Publix in Dunnellon: Frequently Asked Questions

When was Vw Publix in Dunnellon last inspected?: Vw Publix 1616 in Dunnellon was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 2, 2025. Inspection type: Focused Inspection.
How many inspections has Vw Publix in Dunnellon had?: Vw Publix 1616 in Dunnellon has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Publix in Dunnellon find?: Vw Publix 1616 in Dunnellon was most recently inspected by FDACS on December 2, 2025 (Focused Inspection).
Has Vw Publix in Dunnellon had any stop-sale or stop-use orders?: No, Vw Publix 1616 in Dunnellon has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vw Publix in Dunnellon?: The most frequently cited FDACS violations at Vw Publix 1616 in Dunnellon are: 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; 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) P; 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) P.