How many inspections has Vw Publix in Eustis had?

Vw Publix 0862 in Eustis has 6 FDACS food safety inspection(s) on record from January 2022 to present.

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

Vw Publix 0862 in Eustis was most recently inspected by FDACS on December 9, 2025 (Focused Inspection).

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

Yes, Vw Publix 0862 in Eustis has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Vw Publix in Eustis

Name: Vw Publix 0862 in Eustis Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 9, 2025

2840 David Walker Dr, Eustis, FL 32726

Volusia County · Vended Water · FDACS
Owner: Ds Services of America INC.
FDACS Estab #: 279430

Part of: Publix Florida health inspections, violations & closures

Overview

VW Publix 0862 operates a vended water facility in Eustis. The establishment has six inspections on record between February 2024 and December 2025, with zero overall violations and three enforcement actions during the inspection period.

On October 13, 2025, a stop-sale order was issued for adulterated products under Florida Statute 500.04 and 500.10 citing improper time and temperature control. Specifically, beef neck bones processed in the meat department at 10:45 AM had reached 46 degrees Fahrenheit within 40 minutes while in the retail display case; seafood items including crab sticks, salmon, cod, tilapia, and catfish were found at temperatures ranging from 43 to 46 degrees Fahrenheit in the functioning seafood display case; and commercially sliced tomatoes in the deli were out of temperature. The inspector observed that a deli probe thermometer reading ambient air temperature in the deli meat display cooler was registering 195 degrees Fahrenheit while the inspector's calibrated thermometer measured 37 degrees Fahrenheit in the same location, indicating significant equipment malfunction. All out-of-temperature products were relocated for rapid cooling and witnessed destruction by the inspector. This inspection also cited the person in charge for not correctly responding to foodborne disease prevention questions, missing procedures for cleanup of vomiting and diarrheal events, and calibration procedures not being followed for pH measurement during acidified rice preparation. A follow-up inspection on October 17, 2025 found the facility had corrected date and time marking on acidified rice, relocated chemical cleaner away from food prep surfaces, and provided with written procedures and employee health guidance.

A routine focused inspection on December 9, 2025 with lab results provided showed zero violations and compliance status.

Summary generated from Florida FDACS public inspection records.

6FDACS Insp.

16Violations

1Stop-Sale Orders

Last inspected FDACS: December 9, 2025

Vw Publix in Eustis: 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.

2025 — 3 inspections

Dec 9, 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.

Oct 17, 2025 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: ALLISON LAURICELLA, 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 and Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided.

Risk-Based Violations

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 respond to all questions regarding foodborne disease. Employee Health Guide handout was provided and establishment's illness policy reviewed. o

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 does have written procedures in regards to clean up of vomit or diarrhea event in food establishment, but it is missing the following items: Discarding exposed single-service/single-use items. Cleaning and sanitizing exposed food equipment and utensils, and laundering or disposal of linens. Disposal or cleaning and disinfecting of clean-up tools/materials. Industry handout provided.

8-103.12(A) 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) PP

Kitchen: First batch of acidified white rice that was logged in log book as being acidified at 7:10AM was stored in plastic cambro on sushi prep cooler without any date and time marking. COS: Date and time marking was added to rice cambro. Employee did not turn the pH meter off and back on when calibrating between the 7.0 and 4.0 buffer solution, per establishments standard operating procedures. COS: Employee reviewed operating procedures and used pH meter correctly. x Print Date: 10/17/2025 Page 1 of 2 27 Pf Citation Description: 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) Pf Observation: Kitchen: Establishment could not provide 6 months of Daily Cleaning, Calibration, & Temperature Log, and Daily pH, Rice** & Packaged Cooling Log, per establishment's standard operating procedures. The earliest log provided by person in charge is from 07/30/2025.The Log Verification Worksheet is not verified monthly by an AFC employee, per establishment's HACCP plan. Most recent log is 07/07/2025 - 09/09/2025.

Oct 13, 2025 — Met Sanitation Inspection Requirements· 5 violations· 1 stop-sale order· Met Requirements

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Person in charge: DANIELLE CAMPO

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. Time as a Public Health Control Requirements handout and Cooling Foods Handout provided.

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: Beef neck bones that were processed and packaged in the meat department at 10:45AM had an internal temperature of 46 degrees F at 11:25AM in the functioning retail meat display case. COS: Beef neck bones were relocated to be rapidly cooled. Retail: Various time/temperature control for safety foods were found with an internal temperature above 41 degrees F on shelving inside the functioning ready to eat grab and go cooler at 12:45PM. ( Protein Bowls 43 - 44 degrees F. Chicken Caesar Salad 49 degrees F. Seven Layer Salad 47 degrees F. Salmon Salad 46 degrees F. Blackened Salmon 49 degrees F.) Per employee, all foods were prepped around 9:00AM. All out of temperature foods were on stacked and pushed to the front of the shelving. COS: All out of temperature foods were relocated to be rapidly cooled. 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

Seafood: Various raw fish were found with an internal temperature above 41 degrees F inside the functioning seafood display case. (Crab Sticks 45 degrees F. Salmon 46 degrees F. Skin On Salmon 45 degrees F. Cod 45 degrees F. Tilapia 43 degrees F. Catfish 43 degrees F.) COS: All out of temperature fish were relocated to be rapidly cooled. Deli: Two cambros of commercially sliced tomatoes had an internal temperature of 46 degrees F at 12:00PM inside the top portion of the functioning hoagie prep cooler. Per employee, tomatoes were placed in cooler from storage cooler at 7:00AM and temperature was not verified. COS: Tomatoes were voluntarily discarded. See Stop Sale Order and Release. Retail: Various time/temperature control for safety foods were found above 41 degrees F on the shelves inside the functioning ready to eat grab and go cooler at 1:00PM. (Southwest Fajita Salad 48 degrees F. Rigatoni 44 degrees F. Buffalo Wrap 42 degrees F. Pad Thai 44 degrees F.) All out of temperature foods were stacked and pushed to the front of the shelving and foods near the center and back of cooler were found with a internal temperature of 41 degrees F or below. All foods had been packaged 1 - 3 days prior to inspection. COS: All out of temperature foods were voluntarily discarded. See Stop Sale Order and Release. x Print Date: 10/13/2025 Page 1 of 2 22 Pf o Citation Description: Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) Pf Observation: Deli: Written procedures for foods using time as a public health control do not include method of compliance for time marking rotisserie chickens in self service hot bar using date/time stickers on the packaging. Written procedures titled "Holding Hot Food by Time as a Control" only state that the product name and expiration time are to be written on the Hot Case Planogram and Shelf Life job aid using a fine print job aid marker.

Good Retail Practice Violations

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Deli: Probe thermometer that is being used to measure the ambient air temperature in the deli meat display cooler is measuring 195 degrees F. Inspector's probe thermometer is reading 37 degrees F in same cooler.

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail: No ambient thermometer provided in the right display cooler near customer service by entrance to establishment.

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

Produce: Pooling water on floor near clean equipment storage area.

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.

2024 — 2 inspections

Jul 18, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Feb 29, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Feb 20, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST

Person in charge: BETH THOMPSON

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 . BETH THOMPSON, ASSISTANT STORE MANAGER CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Deli-- A spray bottle of maintenance glass cleaner is over the OEO prep table. COS-- Cleaner relocated. x Print Date: 2/20/2023 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

Deli-- A cart blocks access to a prep room handwash sink. COS-- Cart relocated. x

Good Retail Practice Violations

Bakery-- No display thermometer, panel, or means to indicate temperature at the warmest part of the pizza display cooler containing cheese. o

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Deli-- Scissor handles are covered with waffle fries inside a pan at the prep area.. COS-- Handles stored extended from fries. x

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)

Meat-- Cleaned bone dust scraper is stored on the faucet and cleaned equipment is stored wedged behind the spout fixture at the warewash sink. Deli -- Uncovered ladles are stored with the open end facing upward over the warewash sink. Bakery-- Pastry bags and various utensils are stored contacting the warewash sink backsplash. COS-- Articles relocated. x

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)

Deli-- Packaged foam trays are stored on the low table shelf next to an unshielded handwash sink. Meat-- Opened box of single-use gloves is stored on an in-use processing table. COS-- Articles relocated. x

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

Deli-- Dust and residue buildup on the door seal surfaces of the Alto- Shaam oven at frier area. 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

Bakery-- Water pools on the floor at the walk-in cooler. o

Vw Publix in Eustis: 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 Vw Publix 0862 in Eustis
Date	Order Type	Product	Brand/Lot	Reason
Oct 13, 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.

Vw Publix in Eustis: Frequently Asked Questions

When was Vw Publix in Eustis last inspected?: Vw Publix 0862 in Eustis was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 9, 2025. Inspection type: Focused Inspection.
How many inspections has Vw Publix in Eustis had?: Vw Publix 0862 in Eustis has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Publix in Eustis find?: Vw Publix 0862 in Eustis was most recently inspected by FDACS on December 9, 2025 (Focused Inspection).
Has Vw Publix in Eustis had any stop-sale or stop-use orders?: Yes, Vw Publix 0862 in Eustis has 1 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 Vw Publix in Eustis?: The most frequently cited FDACS violations at Vw Publix 0862 in Eustis are: 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) Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 8-103.12(A): 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.