Vw Publix in Fort Lauderdale
Last inspected:
3400 N Federal Hwy, Fort Lauderdale, FL 33306Part of: Publix Florida health inspections, violations & closures
A stop-sale order issued May 22, 2025 required the immediate removal of tomato bisque soup after the product was found at 111°F, below the required 135°F minimum for hot-held time/temperature control for safety food. The product was voluntarily destroyed by facility management and witnessed by the inspector. The facility has recorded 10 inspections since October 2022, with 10 violations cited across four inspection events. Temperature control violations for both cold-held and hot-held foods account for the majority of findings, appearing in five separate inspections. Hand washing violations were cited in two inspections. Most violations were corrected on site during inspection. The most recent inspection on November 20, 2025 was a focused inspection in response to a specific request and found no violations.
Summary generated from Florida FDACS public inspection records.
Vw 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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: A visit was conducted in response to request #5144273
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 2 violations· Met Requirements
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 .
SOE MON, PERSON IN CHARGE
LENI ZUNINO, ENVIRONMENTAL SPECIALIST II
Risk-Based Violations
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- Rainbow sushi made 2 hours before and displayed inside reach in cooler, found
at 45*F when checked with an accurate probed thermometer. COS- Sushi containers were removed and
stored in walk in cooler during inspection
x
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
Food service area- Food employees did not wash hands prior to donning gloves after
re-entering the area to continue making sushi rolls. COS- Employee washed hands and donned new
gloves during inspection.
x
— Met Sanitation Inspection Requirements· 4 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.
The issues described in request#5132196 were addressed with the person in charge during this inspection.
Risk-Based Violations
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
Retail area- Tomato bisque soup found at 111*F when check with an accurate probe
thermometer. COS- stop sale order and release. Soup was 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) PPRepeat
Food service area- Sliced deli meats stored in lower drawer of sub station found at 45*F
when checked with an accurate probed thermometer. COS- Deli meats were removed and placed in walk
in cooler during inspection.
Y
x
Repeat
COS
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
Produce department- Observed food employee donning new gloves without washing hands
after changing task and continue assembling fruit salads bowls. Cos- Policy was reviewed and food
employee washed hands before donning new gloves.
x
Good Retail Practice Violations
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Retail area- debris and seeds build up on outside border of shell where bread loaves are
stored.
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.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: The issues described in request# 5091762 were addressed with the person in charge during this inspection.
Risk-Based Violations
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 department- Probed temperature of sliced tomatoes stored inside low reach in cooler behind the
sub station was about 49*F.and probed temperature of sliced tomatoes inside sub station was about 43*F. COSTomatoes were removed and placed in chiller during inspection until they reached 41*F or below
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
Deli department- piece and several end cuts of Publix hard salami labeled " Keep refrigerated" are
missing date marking. Bakery department -opened container of pasteurized eggs missing date marking. COS- Policy
was reviewed and pasteurized eggs and deli meats were date marked during inspection
x
Good Retail Practice Violations
4-501.18
Wash, rinse, and sanitizer solutions not maintained clean. 4-501.18
Deli department- Sanitizer solution in sanitizer basin of 3-compartment sink not kept clean. COSsanitizer was drained, compartment was washed ,rinse and fill with clean sanitation solution during inspection
x
— Met Inspection Requirements· 1 violation· Met Requirements
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 .
LALBIAK DIK, PERSON IN CHARGE
LENI ZUNINO, ENVIRONMENTAL SPECIALIST II
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)
Observed frozen fish thawing at room temperature. COS- Policy was review and fish was place in low
reach in cooler during inspection
x
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
Vw Publix in Fort Lauderdale: 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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Vw Publix in Fort Lauderdale: Frequently Asked Questions
- When was Vw Publix in Fort Lauderdale last inspected?
- Vw Publix 0070 in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 20, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Publix in Fort Lauderdale had?
- Vw Publix 0070 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 Vw Publix in Fort Lauderdale find?
- Vw Publix 0070 in Fort Lauderdale was most recently inspected by FDACS on November 20, 2025 (Focused Inspection).
- Has Vw Publix in Fort Lauderdale had any stop-sale or stop-use orders?
- Yes, Vw Publix 0070 in Fort Lauderdale 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 Fort Lauderdale?
- The most frequently cited FDACS violations at Vw Publix 0070 in Fort Lauderdale are: 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; 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; 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) Pf.
- Does Vw Publix in Fort Lauderdale have any repeat violations?
- Yes, Vw Publix 0070 in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 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; 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.
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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 Vw Publix 0070. How we collect and verify this data.