How many inspections has Publix # in Edgewater had?

Publix # 0429 in Edgewater has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Publix # in Edgewater find?

Publix # 0429 in Edgewater was most recently inspected by FDACS on February 17, 2026 (Focused Inspection).

Has Publix # in Edgewater had any stop-sale or stop-use orders?

Yes, Publix # 0429 in Edgewater has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

Publix # in Edgewater

Name: Publix # 0429 in Edgewater Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 17, 2026

2970 S Ridgewood Ave, Edgewater, FL 32141

Volusia County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 317502

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #0429 in Edgewater experienced a stop-use order on December 19, 2024 for unsanitary equipment involving food and nonfood-contact surfaces; the equipment was repaired and released. The facility recorded 7 inspections between April 2023 and February 2026, with 11 total violations concentrated in two inspections in 2023. A May 2023 inspection found temperature control violations in the deli and retail sections, including gouda macaroni and cheese and shrimp salad held at 43°F and grilled salmon and shrimp salad at 43–44°F, all requiring immediate cooling to 41°F or below, plus raw sausage displayed without separation from ready-to-eat hot dogs. An April 2023 inspection documented multiple sushi cooling failures with internal temperatures ranging from 45–48°F when sushi rolls should have been held at 41°F or below, missing date markings and pH records on acidified rice required by special process approval, and a handwashing sink misused for equipment rinsing instead of employee handwashing. All violations were corrected on site. The facility passed five subsequent focused and routine inspections between May 2024 and February 2026 with zero violations.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

11Violations

1Stop-Sale Orders

Last inspected FDACS: February 17, 2026

Publix # in Edgewater: FDACS Inspection History (7)

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 — 1 inspection

Feb 17, 2026 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: The concerns listed in the complaint were discussed with management.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Nov 3, 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.

Apr 11, 2025 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: The concerns listed in the complaint were discussed with the manager.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Dec 19, 2024 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: Visit #: 9999-7182-2789-64

Comments: This visit is associated with request# 5123683.

Stop-Sale Orders & Supplemental Actions

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: Equipment was obtained, repaired or replaced, checked, and released.

May 30, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

May 19, 2023 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Person in charge: JOHN SCALO

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 . JOHN SCALO, STORE MANAGER JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

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 sausage displayed with no separation from ready to eat hot dogs in refrigerated self service case on fist aisle. Cos- Separation provided by management during inspection. 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

Deli: Thermometer indicates internal temperature of gouda macaroni and cheese at 43 degrees f and shrimp salad at 43 degrees f in walk in cooler. Cos- products relocated and rapidly cooled to 41 degrees f by management during inspection. Retail: Thermometer indicates internal temperature of Grilled Salmon at 44 degrees f and Shrimp in shrimp and spinach salad at 43 degrees f in self service refrigerated case across from hot soups. Cos- Products relocated and rapidly cooled to 41 degrees f by management during inspection. Thermometer indicates internal temperature of Greek yogurt at 45 degrees f, Dannon yogurt at 44 degrees f, Stick butter at 45 degrees f and Land O Lakes stick butter at 43 degrees f on bottom shelf of refrigerated self service on first aisle. Cos- all products relocated and rapidly cooled to 41 degrees f by management during inspection. Bottom shelf of dairy case reduced to one layer high by management during inspection. x Print Date: 5/19/2023 Page 1 of 3

Good Retail Practice Violations

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Deli: Flooring around drain is not smooth and easily cleanable under warewash sink. o

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: Ice build up over packaged food on ceiling in walk in freezer near meat department. Residue build up on wall in bottle room. Bakery: Dust build up on ceiling tile over food prep table. o

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

Bakery: Dust Build up on intake vent over packaged food near office door. Dust build up on exhaust vent over food prep table. o

Apr 10, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: BONNIE KRONZ

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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: Internal temperature of Deluxe Sushi roll indicates 48 degrees f, Internal temperature of Hawaiian roll indicates 47 degrees f, Internal temperature of cream cheese roll indicates 46 degrees F, Internal temperature of Poke bowl indicates 45 degrees F at 10:45 am inside of self service reach in cold hold sushi case. Representative states sushi products were made and placed into cold holding at 9:40 am. Cos: Inspector verified all out of temperature house made sushi products were rapidly cooled to 41 degrees F. x

8-103.12(B) Records not maintained or provided for a 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)(b) and 8-103.12(B) PfPf

Sushi: No date marking listed on container of batch 2 white acidified rice on counter inside of meat cutting room. No date, time or Ph recording on Daily Ph, Rice and Packaged cooling Log for batch #2 of white acidified rice. Cos: Sushi representative completed recording of date, time and Ph of acidified white sushi rice for batch #2 inside of log book and provided proper date marking on container of batch #2 acidified rice. x Print Date: 4/10/2023 Page 1 of 3

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: Sushi representative rinsed measuring cup inside of hand wash sink. Cos: Inspector instructed and verified representative properly rinsed measuring cup in warewashing sink. x

Good Retail Practice Violations

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Meat cutting room: Handle of plastic scoop stored touching brown rice inside of plastic container located in dry sushi storage area. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Seafood: Hand wash sink basin is slow to drain at hand wash sink in seafood sushi area. o

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

Backroom: Torn plastic door curtain at entrance to walk in freezer where boxes of frozen food are stored for use in sushi. o

Publix # in Edgewater: Stop-Sale & Stop-Use Orders (1)

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 Publix # 0429 in Edgewater
Date	Order Type	Product	Brand/Lot	Reason
Dec 19, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Publix # in Edgewater: Frequently Asked Questions

When was Publix # in Edgewater last inspected?: Publix # 0429 in Edgewater was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 17, 2026. Inspection type: Focused Inspection.
How many inspections has Publix # in Edgewater had?: Publix # 0429 in Edgewater has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Edgewater find?: Publix # 0429 in Edgewater was most recently inspected by FDACS on February 17, 2026 (Focused Inspection).
Has Publix # in Edgewater had any stop-sale or stop-use orders?: Yes, Publix # 0429 in Edgewater has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
What are the most common violations at Publix # in Edgewater?: The most frequently cited FDACS violations at Publix # 0429 in Edgewater are: 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; 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; 6-101.11: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11.