How many inspections has Publix # in Fort Lauderdale had?

Publix # 0850 in Fort Lauderdale has 8 FDACS food safety inspection(s) on record from January 2022 to present.

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

Publix # 0850 in Fort Lauderdale was most recently inspected by FDACS on March 19, 2026 (Focused Inspection).

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

Yes, Publix # 0850 in Fort Lauderdale has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Publix # in Fort Lauderdale

Name: Publix # 0850 in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 19, 2026

601 S Andrews Ave, Fort Lauderdale, FL 33301

Broward County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 192190

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #0850 in Fort Lauderdale received two stop-sale orders on September 20, 2024, for temperature-abused, time/temperature control for safety foods deemed adulterated under FS 500.04 and FS 500.10. Both products were voluntarily destroyed by store management under inspector supervision. On the same date, an inspection identified eight violations including high-priority temperature control failures in the retail, deli, and bakery departments. Cut watermelon stored in a retail display cooler measured 45°F after more than four hours of cooling and was voluntarily discarded; popcorn chicken in the deli measured 46°F after more than six hours of cooling and was also discarded. A bakery employee did not wash hands before donning gloves after handling hair and clothing, corrected during the inspection. Additional intermediate violations included food particles on a deli slicer blade and improper hand washing in a three-compartment sink rather than a handwashing sink, both corrected on site. A June 10, 2025 inspection found three violations including assorted raw sushi rolls in an open display cooler measured at 43–50°F at 2:20 p.m. and moved to the freezer during the inspection, a person-in-charge knowledge gap related to employee health, and an uncorrected intermediate violation. The facility's most recent inspections on July 31, 2025 and March 19, 2026 found no violations and consisted of focused and routine offsite inspections with lab results provided.

Summary generated from Florida FDACS public inspection records.

8FDACS Insp.

11Violations

2Stop-Sale Orders

Last inspected FDACS: March 19, 2026

Publix # in Fort Lauderdale: FDACS Inspection History (8)

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

Mar 19, 2026 — 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.

2025 — 2 inspections

Jul 31, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jun 10, 2025 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: STEVEN MENTOR, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

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: Assorted varieties of raw sushi rolls prepared at 1pm stored inside open display cooler and available for customer self-service, found with internal temperatures of 43- 50 degrees F at 2:20 pm when checked with an accurate probe thermometer. COS: Items were moved to freezer for proper cooling before being placed back into customer self-service. x

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 charge does not correctly respond to question related to employee health o

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Retail: Sushi rolled are packaged in containers with tight flitting lids before being properly cooled.

2024 — 3 inspections

Sep 20, 2024 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

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 . PAU SIING MUNGPI, PERSON IN CHARGE LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

No violations or enforcement actions recorded for this inspection.

Sep 20, 2024 — Met Sanitation Inspection Requirements· 8 violations· 2 stop-sale orders· Met Requirements

Inspector: LENI ZUNINO, 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. The issues described in request 5119537 were addressed with the person in charge during this inspection.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Deli department- Food particles behind and below the blades of deli slicer that has been just washed, rinsed and sanitized .COS- deli slicer was washed, rinsed and sanitized during inspection.

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 area- Watermelon cut in the morning ,removed from walk in cooler and placed in retail display cooler measured 45*F when checked with an accurate probe thermometer after more than 4 hours of cooling . COS- Watermelons were voluntarily discarded during inspection. Stop Sale Order . See supplement x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Deli department- Popcorn chicken fried in the morning and placed in the walk-in cooler to cool measured 46*F when checked with an accurate probe thermometer after more than 6 hours of cooling. COS- Food items were voluntarily discarded during inspection. Stop Sale Order . See supplement x Y x

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

Produce department- Observed food employee rinsing hands in 3- compartment sink. COSFood employee washed hands in hand washing sink during inspection.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Bakery- Observed food employee did not washed hands prior to donning gloves after fixing hair and wearing apron to engage in food processing. COS, proper hand washing procedures was addressed during inspection and food employee washed hands before don new gloves. 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

Starbucks - Plastic container stored in basin of hand washing sink. Produce area- food employee wetting paper towel in hand washing sink to wipe particles off of prep table. COS- Container was removed and policy was addressed with food employee during inspection

Good Retail Practice Violations

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

Meat department- . Condenser leaking onto floor.

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

Retail area- Water damage ceiling tiles by the produce 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 cooling time and 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.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Jun 21, 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.

2023 — 2 inspections

Nov 2, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Offsite visit to conduct routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Aug 11, 2023 — Focused Inspection· Focused Inspection

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

Comments: The issues described in request# 5098132 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Publix # in Fort Lauderdale: Stop-Sale & Stop-Use Orders (2)

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 # 0850 in Fort Lauderdale
Date	Order Type	Product	Brand/Lot	Reason
Sep 20, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Sep 20, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Publix # in Fort Lauderdale: Frequently Asked Questions

When was Publix # in Fort Lauderdale last inspected?: Publix # 0850 in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 19, 2026. Inspection type: Focused Inspection.
How many inspections has Publix # in Fort Lauderdale had?: Publix # 0850 in Fort Lauderdale has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Fort Lauderdale find?: Publix # 0850 in Fort Lauderdale was most recently inspected by FDACS on March 19, 2026 (Focused Inspection).
Has Publix # in Fort Lauderdale had any stop-sale or stop-use orders?: Yes, Publix # 0850 in Fort Lauderdale has 2 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 Publix # in Fort Lauderdale?: The most frequently cited FDACS violations at Publix # 0850 in Fort Lauderdale are: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 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 Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.
Does Publix # in Fort Lauderdale have any repeat violations?: Yes, Publix # 0850 in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P.