How many inspections has Whole Foods Market in Fort Lauderdale had?

Whole Foods 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 Whole Foods Market in Fort Lauderdale find?

Whole Foods Market in Fort Lauderdale was most recently inspected by FDACS on October 21, 2025 (Met Sanitation Inspection Requirements).

Has Whole Foods Market in Fort Lauderdale had any stop-sale or stop-use orders?

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

Whole Foods Market in Fort Lauderdale

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

501 Se 17th St, Fort Lauderdale, FL 33316

Broward County · Supermarket · FDACS
Owner: Whole Foods Market Group INC Attn: Licensing Team (wfm)
FDACS Estab #: 395838

Overview

Whole Foods Market in Fort Lauderdale was inspected twice between December 2022 and October 2025, recording 12 violations across both inspections. The facility's most recent inspection on October 21, 2025 found 3 violations: a high-priority handwashing violation in the sushi department where food employees did not wash hands prior to donning gloves between changing tasks, improper date marking on ready-to-eat sushi (the establishment was not accounting for the day items were opened), and the absence of a written policy for responding to vomit or diarrheal events. The date marking violation was corrected on site.

An earlier inspection on December 7, 2022 documented 9 violations, including multiple high-priority cross-contamination findings in the meat and prepared foods walk-in coolers: raw salmon, sole, and bacon stored over ready-to-eat pulled pork; raw ground turkey over raw beef chuck eye; and raw ground bison over raw whole beef ribeye. All three of these cross-contamination violations were corrected on site by moving items to appropriate locations. That same inspection also cited a high-priority violation for chicken cherry salad kept beyond 7 days, which management voluntarily discarded during the inspection. Additional violations included a missing date on a shellstock tag for mussels and food residue on trays and tongs in the ware wash area, both corrected on site. The facility lacks HACCP approval for its reduced oxygen packaging process, a critical compliance gap for any establishment conducting ROP.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

12Violations

Last inspected FDACS: October 21, 2025

Whole Foods 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

Oct 21, 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. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Sushi: Date marking is labeled for 8 days. Establishment is not accounting for the day it is opened. COS: Proper date has been placed on item. x

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 not have a policy in place for proper response to vomit or diarrheal events.

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

Sushi: Food employees did not wash hands prior to donning gloves between changing tasks o

2022 — 1 inspection

Dec 7, 2022 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: JAMES ZHENG

Comments: A HACCP plan was approval was not obtained before engaging in ROP (reduced oxygen packaging) process. Time as a public health control document provided.

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood - shellstock tag for mussels does not contain date when the last shellstock was sold or discarded. o

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

Prepared foods - boxes of raw salmon, sole, and bacon found stored over box of ready-to-eat pulled pork on shelf in meat walk-in cooler. COS, pulled pork was moved to an appropriate location during inspection. x

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Prepared foods - box of raw ground turkey found stored over box of raw beef chuck eye on shelf in meat walk-in cooler. COS, turkey was moved to an appropriate location during inspection. Meat - boxes of raw ground bison found stored over box of raw whole beef ribeye on shelf in walk-in cooler. COS, bison was moved to an appropriate location during inspection. x

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

Prepared foods - food residue observed on recently cleaned trays stored on drying rack in ware wash room. Food residue observed on previously cleaned tongs stored in bucket located next to drying rack in ware wash room. COS, trays and tongs were washed, rinsed, and sanitized during inspection. x Print Date: 12/8/2022 Page 1 of 4 19 P Citation Description: 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) P Observation: Retail - multiple items located in customer self service steam tables were probed with a calibrated thermometer and found out of temperature: beef meatballs at 109-122*F, tikka masala meatballs at 119*F, cashew chicken curry at 122*F, broccoli and green beans at 110*F, and fingerling potatoes at 122-132*F. COS, fingerling potatoes were voluntarily discarded by management during inspection. All other items were reheated to at least 165*F during inspection. Prepared foods - tray of cashew chicken curry stored in warming unit located across from thermolyzer water bath was probed with a calibrated thermometer and found at 127*F. COS, cashew curry chicken was reheated to at least 165*F during inspection. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Prepared foods - large tray of chicken cherry salad stored on shelf in prepared food walk-in cooler and made on 11/30 found kept for more than 7 days. COS, chicken cherry salad was voluntarily discarded by management during inspection. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Retail - no consumer advisory disclosure available for undercooked tuna tataki made in store, packaged, and displayed in island cooler across from seafood department for retail sale. o

8-201.13(A) Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP plan. 8-201.13(A)

Retail, back area - Food establishment has submitted a HACCP plan to the Florida Department of Agriculture but has began processing reduced oxygen packaged products (chimichurri marinated beef skirt steak, steak house beef chuck, island jerk bone-in chicken thighs, Kentucky bourbon chicken drumsticks, chicken shawarma, mango habanero chicken wings, island jerk chicken wings, garlic parmesan chicken wings, blazing buffalo wings, turkey breast, previously frozen turkey thighs, previously frozen turkey wings, previously frozen turkey drumsticks, frozen turkey breast, frozen turkey drumsticks, frozen turkey thighs, and frozen turkey wings) without approval from the Florida Department of Agriculture. COS, products were voluntarily destroyed by management during inspection. x

Good Retail Practice Violations

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

Back area - large ice buildup observed on wall behind shelving in prepared foods/bakery walk-in freezer. Ice buildup observed on corner of condensing unit located in grocery and ice cream walk-in freezer. o

Whole Foods Market in Fort Lauderdale: Frequently Asked Questions

When was Whole Foods Market in Fort Lauderdale last inspected?: Whole Foods Market in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 21, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Whole Foods Market in Fort Lauderdale had?: Whole Foods 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 Whole Foods Market in Fort Lauderdale find?: Whole Foods Market in Fort Lauderdale was most recently inspected by FDACS on October 21, 2025 (Met Sanitation Inspection Requirements).
Has Whole Foods Market in Fort Lauderdale had any stop-sale or stop-use orders?: No, Whole Foods Market in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Whole Foods Market in Fort Lauderdale?: The most frequently cited FDACS violations at Whole Foods Market in Fort Lauderdale are: 3-203.12: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf; 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; 3-302.11(A)(2): Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P.