Big Top Supermarket in Eastpoint
357 Us Highway 98, Eastpoint, FL 32328
Big Top Supermarket in Eastpoint, FL has 6 FDACS food safety inspections on record with 61 violations and 11 stop-sale or stop-use enforcement actions.
Last inspected FDACS: December 29, 2025
Big Top Supermarket in Eastpoint: FDACS Inspection History (6)
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.
— 2 inspections
— Met Sanitation Inspection Requirements· 8 violations· 1 stop-sale order· Met Requirements
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
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
Retail: Raw bacon stored over ready-to-eat smoked pork chunks. COS. Items were
rearranged.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Room: Buildup of debris on interior of band saw. COS. Item was washed, rinsed, and
sanitized.
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
Establishment unable to provide verification of food employees reporting responsibilities
upon request.
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) PfPf
Hot Bar: Potato salad not date marked. COS. Item was date marked.
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
Establishment unable to provide written procedures for the cleanup of vomiting and diarrheal
events.
Good Retail Practice Violations
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
Retail: Gap observed at bottom middle of front doors. Light shines through. Back Hall: Gap
observed at bottom of loading doors. Light shines through.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Buildup of debris on interior of smoker and ovens.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen: Buildup of debris under cooking equipment. Back Hall: Buildup of debris along walls.
Meat Room: Buildup of debris along walls.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Re-Inspection Required· 20 violations· 7 stop-sale orders· Re-Inspection Required
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.
Documentation Provided: Guidance for the Cleanup of Vomiting and Diarrheal Events, Conditional Reporting Agreement,
Employee Health Guide, Consumer Advisory Handout, Ware Washing Handout
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business
Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately
cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In
addition, food establishment must develop and implement a pest management control program.
The affected storage areas shall be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no other
merchandise may be added to the storage area, or a Broken Stop-use will be issued.
If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the
establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all
processing equipment (if applicable) will be issued and a Stop-Sale Order of all exposed food items (if applicable) will be issued
until the infestation is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued on Retail Utility Corner. 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.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
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: Several cans(cream of mushroom, tomato juice, crushed pineapple, green beans,
sliced carrots) available at retail with severe denting and pinching. COS. Items were voluntarily discarded.
See Stop Sale and Release.
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
Retail: Raw bacon stored over ready to eat Canadian ham and pork cracklings. COS. Items
were rearranged.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen: Plastic container was placed on prep table for use without a sanitization cleaning
step. COS. Item was moved three compartment sink.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Room: Buildup of debris on interior of band saw and blades of the cuber. COS. Items
were washed, rinsed, and sanitized.
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
Establishment unable to provide verification of food employees reporting responsibilities
upon request.
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-unable to answer all questions correctly in relation to foodborne illness.
o
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
Kitchen: Prepackaged chicken broth not marked with date. Package was opened 12/04/25.
Date of discovery 12/09/25. COS. Item was date marked.
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
Produce Cooler: 3 tubs of foods prepared-on-site and time/temperature controlled for
safety, marked with date 12/02/25. Date of discovery 12/09/25. COS. Items were voluntarily discarded.
See Stop Sale and Release.
x
Print Date: 12/9/2025
Page 2 of 5
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 unable to provide written procedures for the cleanup of vomiting and
diarrheal events.
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
Kitchen: Lighters stored on clean knife rack magnet with knives. COS. Items were moved.
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
Kitchen: Food employee washed hands in cold water. COS. Inspector informed
person-in-charge. Person-in-charge coached employee.
x
Print Date: 12/9/2025
Page 1 of 5
6
P
Citation Description: 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
Observation: Kitchen: Employee attempted to don gloves without washing hands after working at the
register. COS. Inspector coached employee.
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
Kitchen: Employee rinsed warewash sink stopper in hand wash sink.
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: Canned item identified as yams, available at retail, without labeling. COS. Item was
voluntarily discarded. See Stop Sale and Release.
Good Retail Practice Violations
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Retail: Observed rodent droppings in utility corner of retail area. No exposed food in
proximity of utility corner. See Stop Use.
Y
o
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
Retail: Gap observed at bottom middle of front doors. Light shines through. Back Hall: Gap
observed at bottom of loading doors. Light shines through.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Meat Room: Buildup of debris on single service trays. COS. Items were voluntarily
discarded.
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
Establishment unable to provide test strips upon request.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Buildup of debris on interior of smoker and ovens.Hot Bar: Buildup of debris on
interior of microwave.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Room: Leak from drain pipes while hand wash sink is running.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen: Buildup of debris under cooking equipment. Back Hall: Buildup of debris along
walls. Meat Room: Buildup of debris along walls.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Current food permit not displayed.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
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.* Approved Source: Food in good condition, safe and
unadulterated.
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.* 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.* 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.* Proper Use of Utensils: Single-use/single-service articles:
properly stored 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 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments:
Print Date: 12/9/2025
Page 4 of 5
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3, 4 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Kenneth Shiver
I, _____________________________________________________
the person in charge of BIG TOP SUPERMARKET hereby waive a notice
and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II
KENNETH SHIVER, OWNER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 12/9/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 3 inspections
— Met Sanitation Inspection Requirements· 2 violations· Met Requirements
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.
Good Retail Practice Violations
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
Front Door: Double front door has a gap in between the doors that could potentially be
access by insects or rodents.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Damage and stain ceiling observed through the establishment.
— Re-Inspection Required· 26 violations· 2 stop-sale orders· Re-Inspection Required
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.
Establishment Must provide Hot water to the employees unisex restroom hand wash sink within 30 days. Failure to provide hot
water will result in a re-inspection require. Establishment can call 850-245-5520 when corrections have been made to request a
verification visit if the hot water is provided prior to the 30-days.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Employee Health Guidelines and reporting agreement provided.
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 is evidence by a multiple hand washing issues.
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
Walk -in Cooler: Broken containers of raw shell eggs observed on top of black cover plastic
containers of ready to eat salads. COS containers of raw shell eggs were removed from this area and
relocated.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Deli: Two slabs of ribs placed in the hot holding case at 10:45am found at 1:15pm at an
internal temperature of 97 F and 120 F degrees. COS supplement issue. See comments.
x
Print Date: 11/4/2024
Page 2 of 5
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: No Written procedure in effect for the clean-up and disinfection of vomiting or diarrhea
events. See comments.
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 could not accurately answer questions that pertain to employee health.
Provided a copy of the industry handout Employee Health Guide. See comments
o
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
No documentation provided that food employees completed a training of what foodborne
illness or symptoms need to be reported to their supervisor. See comments.
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
Back storage: Can of paint stored above bags of potatoes and next to bags of batter mix..
COS Bags of Potatoes and bags of batter mix were removed from this area and relocated. Meat
Department: Robing Alcohol, Corn Huskers Lotion stored next to the scales, and a spray bottle of sanitizer
stored on top of the meat cutting table. COS All chemicals were removed from this area and relocated.
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
Kitchen And Deli: Employees drink observed on top of food processing area, and next to
retail food. COS Employees drinks were removed from this area and relocated.
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Kitchen: Food service wash her hands in the ware wash sink. COS The use of a ware wash
sink and hand wash sink were discuss during this time.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Employees Unisex Restroom: No hot water provided to the hand wash sink. See comments.
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
Deli: No paper towels or drying device provided at the hand wash sink. COS Employees
used the adjacent hand wash sink in the kitchen till the paper towel holder gets fixed.
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
Deli and Kitchen Area: Hand wash sinks were not accessible due to wiping towels stored
inside the hand wash sinks. COS Wiping towels were removed from this area and relocated.
8
Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf
Kitchen Area: Food service employee observed drying her hands on a towel. COS the use of
a common towel was address during this time.
Kitchen Area: Half a gallon container of an unidentifiable dairy product observed inside the
hamburger prep cold unit. COS Dairy product was voluntary destroyed.
x
Good Retail Practice Violations
4-203.12
Ambient air and water temperature measuring device scaled in Celsius or dually
scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the
intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use.
4-203.12 Pf
Walk-in Cooler: No thermometers provided. COS Thermometer acquired during the
inspection.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Kitchen Area: No label provided to a 2 unidentified plastic bottle. Cos It was determent by
food service employee that the plastic bottle had water. Bottle was label "water" during this time.
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: Baked good located at customer self service by the cash register not labeled with the
common name list of ingredients in descending order of predominance, allergens, no nutrition label or
name and address of the establishment. COS all baked good without proper labeling were removed from
retail sales during the inspection.
x
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food.
3-601.12
Retail Dairy Cooler and Retail Shelves: Baked good, shrimp boil seasoning, Walnuts, Home
made potato salad, Krab Salad, Cole Slaw all have cooking handling instructions on the label. Retail Dairy
Cold Case: Potato wrong ingredients on the potato salad labels. Cole slaw missing ingredients on the label.
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
Kitchen & Deli Area: Observed live flies.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, 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
Kitchen and Deli: No effective hair restraints worn by food service employees engaged in
food preparation.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen Area: Food container Stored wet nesting on the clean and sanitized equipment rack
by the ware wash sink. COS Container were removed from this area to clean and sanitized.
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
Meat Department: Towels observed lignin the raw food trays.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Employees Unisex Restroom: hot water knob is broken. Back Ware Wash and Meat
Department Area: Hand wash sink have a water leak on the drain pipe.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Kitchen: No backflow device provided on a water facet next to the ware wash sink and next
to the hand wash sink.
6-501.11
Premises not free of litter and items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Outside: Unnecessary damage equipment in front of mop sink and under the cooling units.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen: The bottom of the oven next to the fryers had a buildup. Meat Department: Chicken
storage rack on wheels had old residue like product build up. The chicken trays had a old residue build up.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Ceiling Throughout The Establishment observed stain, damage with wholes. Meat Walk-in
Cooler: ceiling has a black mold like substance. Meat Department Walk-in Cooler: Walls and shelving the
paint is peeling. The fan drain pipes are leaking water into the floor. Back Storage Area: Ceiling Are Not
Made To Be easily cleanable.
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 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.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection - Re-inspection Required· 5 violations· 1 stop-sale order· Re-Inspection Required
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.
Visit conducted per request # 5119821.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center
at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned
and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food
establishment must develop and implement a pest management control program.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
Retail Area: One package of Gnawed hot dogs buns on the bread retail area. COS Package
of Hot dogs buns was voluntary destroyed.
Good Retail Practice Violations
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
Observed a gap between the double entrance doors that could potentially be access by
rodents or insects.
6-501.11
The presence of insects, rodents, and other pests not controlled to eliminate their
presence on the premises by eliminating harborage conditions. 6-501.111(D)
Outside Area: miscellaneous old unused equipment on the right side of the building.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Retail Area: Rodent dropping observed on the bread shelves facing the front of the store.
COS Shelves were cleaned, sanitized, checked and released.
x
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Storage and Ware Wash Area: Some ceiling tiles observed damage or missing.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Emergency Response Assessment – Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
Big Top Supermarket in Eastpoint: Stop-Sale & Stop-Use Orders (11)
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.
Big Top Supermarket in Eastpoint: Frequently Asked Questions
- When was Big Top Supermarket in Eastpoint last inspected?
- Big Top Supermarket in Eastpoint was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 29, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Big Top Supermarket in Eastpoint had?
- Big Top Supermarket in Eastpoint has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Big Top Supermarket in Eastpoint find?
- Big Top Supermarket in Eastpoint was most recently inspected by FDACS on December 29, 2025 (Met Sanitation Inspection Requirements).
- Has Big Top Supermarket in Eastpoint had any stop-sale or stop-use orders?
- Yes, Big Top Supermarket in Eastpoint has 11 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 Big Top Supermarket in Eastpoint?
- The most frequently cited FDACS violations at Big Top Supermarket in Eastpoint are: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) Pf.
- Does Big Top Supermarket in Eastpoint have any repeat violations?
- Yes, Big Top Supermarket in Eastpoint has had the following violations cited on multiple FDACS inspections: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) Pf.
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Big Top Supermarket. How we collect and verify this data.