How many inspections has Marshalls Food Market in Fort Lauderdale had?

Marshalls Food Market in Fort Lauderdale has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Marshalls Food Market in Fort Lauderdale find?

Marshalls Food Market in Fort Lauderdale was most recently inspected by FDACS on September 8, 2025 (Focused Inspection).

Has Marshalls Food Market in Fort Lauderdale had any stop-sale or stop-use orders?

No, Marshalls Food Market in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.

Marshalls Food Market in Fort Lauderdale

Name: Marshalls Food Market in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 8, 2025

1405 Nw 27th Ave, Fort Lauderdale, FL 33311

Broward County · Grocery Store < 15,000 sq ft · FDACS
Owner: Muna & Noor Enterprises INC
FDACS Estab #: 285402

Overview

Marshalls Food Market in Fort Lauderdale has one documented inspection on record. On November 16, 2022, an FDACS inspector cited 33 violations including critical temperature control failures. Hot-held chicken wings, scrambled eggs, and smothered chicken displayed at a steam table were found between 104–117°F when the required minimum is 135°F; all items were voluntarily discarded during inspection. Packaged cheese in a reach-in cooler measured 49°F (required 41°F or below) and was discarded; hot dogs in another reach-in cooler measured 42°F and were relocated. The inspector documented a pattern of non-compliance with the person-in-charge duties, noting the individual held an expired certified food protection manager certificate and could not answer relevant food safety questions correctly. No written procedures existed for non-continuous cooking of chicken wings or for response to vomit and diarrhea. A follow-up focused inspection on September 8, 2025 was conducted for training purposes only with no violations cited.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

33Violations

Last inspected FDACS: September 8, 2025

Marshalls Food Market in Fort Lauderdale: FDACS Inspection History (2)

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 — 1 inspection

Sep 8, 2025 — Focused Inspection· Focused Inspection

Inspector: STEVEN MENTOR, SANITATION AND SAFETY SPECIALIST

Comments: Visit made for training purposes only

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Nov 16, 2022 — Met Inspection Requirements· 33 violations· Met Requirements

Inspector: KAITLYN FORD, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector. Clean up of Vomit and Diarrhea, Certified Food Protection Manager, Dish washing, Cooking and Hot Holding and non- continuous cooking at retail industry guidance.

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 demonstrated by violations for hot & cold holding temperatures, proper hand washing, sanitization, no written procedure for vomit and diarrhea, no written procedure for non-continuous cooking and no consumer advisory. o

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 as evidenced by expired certified food protection manager certificate and priority violations observed, and person in charge not answering relevant questions correctly. o

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Meat Area: Interior portion of ice machine found with an accumulation of black mold like substance. Retail Area: Dispensing spoon in-use for pickled eggs and sausages found with soil and old food dried accumulation. COS: Ice machine and spoon were washed, rinsed and sanitized during inspection x

3-401.14(F) Raw animal food cooked using a non-continuous cooking process not prepared and stored according to written procedures that have obtained prior approval from the Florida Department of Agriculture and Consumer services, are maintained on site and available upon request, describe how the time/temperature requirements are to be monitored and documented and the corrective actions to be taken if the requirements are not met, and describe how the initially heated food is to be separated from ready-to-eat food and marked or identified as food that must be cooked prior to being offered for sale or service. 3-401.14(F) PfPf

Food Preparation Area: No written procedures for non-continuous cooking of chicken wings during inspection. Guidance document provided. o

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

Food Service Area: Food items displayed at steam table including chicken wings, scrambled eggs and smothered chicken found with temperatures between 104 - 117 degrees when checked with an accurate probe thermometer. COS: All foods were voluntarily discarded 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

Retail Area: Packaged cheese displayed inside reach-in cooler next to vegetable cooler found at 49 degrees F when checked with an accurate probe thermometer. COS: Packaged cheese was voluntarily discarded during inspection. Food Service Area: Packages of hot dogs found with internal temperature of 42 degrees F in reach in cooler. COS: Hot dogs were moved to an appropriate location. 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

Food Service Area: Deli meats including ham, bologna and souse stored inside reach-in display cooler which had been opened over 24 hours with no date labels. COS: All items were labeled with date during inspection. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food Preparation Area: No consumer advisory displayed for eggs offered undercooked if ordered. o Print Date: 11/16/2022 Page 2 of 7 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: Written procedures for cleanup of vomit or diarrhea events and employee training not available at time of inspection. o

7-209.11 Employee personal care item not stored in designated dressing room or area, locker, or other suitable facility. 7-209.11

Food Service Area: Package of Halls cough drops stored inside reach in cooler next to steam table. COS: Package of Halls was moved to appropriate location during inspection. 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

Food Preparation Area: Open employee beverages stored on prep table next to hand sink. o

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

Food Preparation Area: Food employee washed hands in three compartment sink during inspection. COS: Hands were washed in hand wash sink upon instruction. x Print Date: 11/16/2022 Page 1 of 7 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: Food Service Area: Food employee did not wash hands before donning gloves. COS: Hands were washed upon instruction. x

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

Meat Area: Paper towels or other hand drying device and soap not available at hand wash sink. Food Preparation Area: Paper towels or other hand drying device and soap not available at hand wash sink. Food Service Area: Paper towels or other hand drying device and soap not available at hand wash sink. o

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.

Certified food protection manager certificate is expired. o Print Date: 11/16/2022 Page 3 of 7

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Food Preparation Area: Case of raw chicken thawing at ambient room temperature next to three compartment sink. COS: Chicken was moved to walk-in cooler during inspection. x

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

Food Preparation Area: Probe thermometer measured 78 degrees F when checked in a cup of ice water. COS: Inaccurate thermometer was discarded during inspection and was replaced with an accurate thin probe thermometer. 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

Retail Area: Visible gap along bottom of entrance door. Meat Area: Visible gap along bottom of back door leading outside. o

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Retail Area: Jars of pickled eggs and pickled sausage stored inside cabinet directly under hand wash sink plumbing. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Preparation Area: Food employee wearing bracelets and rings while working with open food items. o

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

Food Preparation Area: Food employee not wearing effective hair restraint while working with open food items. o

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

Food Service Area: Wet wiping cloths stored on prep table and sandwich prep cutting board not held in sanitizer solution between uses. Food Preparation Area: Wet wiping cloth stored on prep table not held in sanitizer solution between uses. o

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)

Food Preparation Area: Dispensing cups without handles stored inside tubs of flour and rice. COS: Cups were removed from tubs during inspection. 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)

Food Preparation Area: Pots stored on shelf above three compartment sink not inverted. o Print Date: 11/16/2022 Page 4 of 7 43 Citation Description: Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11 Observation: Food Service Area: Single-use knives, forks, and spoons stored in tray above sandwich prep cooler not inverted or presented so that only the handles are touched by employees. o

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Meat Area: Case of single-use styrofoam containers stored directly under plumbing at hand wash sink. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Meat Area: Cardboard used as shelf liner inside walk-in beverage cooler. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Food Service Area: Perforated shelf liners inside reach-in deli cooler. Meat Area: Milk and soda crates used as shelving inside walk-in beverage cooler. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Meat Area: Torn heat wrap pad on wrap station. Food Service Area: Door for steam table cracked and in disrepair. Door for reach-in deli cooler taped and in disrepair. Sandwich prep cooler found with ambient air temperature of 50 degrees F and unable to maintain TCS (time/temperature control for safety) food items at 41 degrees F or below. COS: Cooler was properly adjusted during inspection. Food Preparation Area: Rust buildup on shelves storing inside walk in cooler. Retail Area: Rusted shelves displaying beverages and grocery items. o

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

Food Service Area: Old food debris on ledges and gaskets at steam table and reach-in deli cooler. Standing water accumulated on bottom shelf of reach-in sandwich prep cooler. Meat Area: Soil buildup on drink slides inside walk-in beverage cooler. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Meat Area: Ice buildup inside walk-in freezer storing packaged ice. o

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

Meat Area: Trash receptacle not covered with lid inside unisex employee restroom. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outdoor Area: Dumpsters not covered with lids at time of inspection. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Food Preparation Area: Mop stored next to walk-in cooler entrance not inverted and unable to air dry. 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

Food Preparation Area: Heavy dust buildup on fan guards inside walk-in cooler. Dust buildup on ceiling fan guards above walk-in cooler entrance. Heavy grease buildup on walls around fryers. Meat Area: Debris and water accumulated on floor inside walk-in beverage cooler. o

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

Food Service Area: Stained ceiling tiles. Rust buildup on wall and baseboard next to steam table. Food Preparation Area: Stained and missing ceiling tiles. o Print Date: 11/16/2022 Page 5 of 7 54 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 or other possessions. 6-501.110 Observation: Food Preparation Area: Employee personal pan of swai stored with retail food items inside walk-in cooler. Employee personal purse stored on dry storage shelf next to prep table.

Marshalls Food Market in Fort Lauderdale: Frequently Asked Questions

When was Marshalls Food Market in Fort Lauderdale last inspected?: Marshalls Food Market in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 8, 2025. Inspection type: Focused Inspection.
How many inspections has Marshalls Food Market in Fort Lauderdale had?: Marshalls Food Market in Fort Lauderdale has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Marshalls Food Market in Fort Lauderdale find?: Marshalls Food Market in Fort Lauderdale was most recently inspected by FDACS on September 8, 2025 (Focused Inspection).
Has Marshalls Food Market in Fort Lauderdale had any stop-sale or stop-use orders?: No, Marshalls Food Market in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Marshalls Food Market in Fort Lauderdale?: The most frequently cited FDACS violations at Marshalls Food Market in Fort Lauderdale are: 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) Pf; 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; 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.