How many inspections has Winn Dixie # in Fort Lauderdale had?

Winn Dixie # 0290 in Fort Lauderdale has 7 FDACS food safety inspection(s) on record from January 2022 to present.

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

Winn Dixie # 0290 in Fort Lauderdale was most recently inspected by FDACS on March 27, 2026 (Met Sanitation Inspection Requirements).

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

No, Winn Dixie # 0290 in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.

Winn Dixie # in Fort Lauderdale

Name: Winn Dixie # 0290 in Fort Lauderdale Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 27, 2026

680 N Federal Hwy, Fort Lauderdale, FL 33304

Broward County · Supermarket · FDACS
Owner: Winn-dixie Stores LLC (wd1)
FDACS Estab #: 290775

Part of: Winn-Dixie Florida health inspections, violations & closures

Overview

Winn-Dixie #0290 in Fort Lauderdale has had 7 inspections on record since November 2022. Two priority-level temperature control violations were documented in the deli department during the most recent inspection on March 27, 2026: hot-held rice and beans, macaroni and cheese, and chicken wings were measured between 105–125°F, below the required 135°F minimum. All items were reheated to 165°F during the inspection. The person in charge could not correctly answer questions about foodborne illness prevention and reporting responsibilities, and the employee women's restroom handwashing sink lacked paper towels — both deficiencies were corrected on site. A previous inspection on August 7, 2023 found multiple temperature violations in the deli and produce departments; cold-held items including coleslaw, salads, and cut melons were measured at 44–45°F. The November 2, 2022 inspection documented raw chicken stored directly above ready-to-eat items in the dairy cooler, cut produce not cooled to safe temperatures within required time, and a chemical cleaner stored above raw chicken — all corrected during that inspection. The facility has demonstrated responsiveness to inspector findings, with all cited violations corrected on site.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

26Violations

Last inspected FDACS: March 27, 2026

Winn Dixie # in Fort Lauderdale: FDACS Inspection History (7)

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 — 2 inspections

Mar 27, 2026 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR 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. The issue described regarding Request #5152265 was addressed with the person in charge during the inspection. Copy of employee health guidance provided via email. Copy of guidance for written procedures for the clean-up and disinfection guidance document provided via email.

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

Deli - Multiple food items measured out of temperature at hot buffet: rice/beans 105-115*F; macaroni and cheese 120-125*F; chicken wings 105-120*F. COS, all food items were reheated to a minimum of 165*F. x Print Date: 3/27/2026 Page 1 of 2 24 Pf o 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: Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up and disinfection guidance document provided via email.

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 was unable to respond to questions that relate to food borne illnesses and reporting responsibilities. Copy of employee health guidance and employee reporting agreement provided via email. o

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

Retail - No paper towels or hand drying device provided at hand wash sink in employee woman's restroom. COS, paper towels provided during inspection.

Good Retail Practice Violations

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Meat - Foam trays not stored in original packaging on shelves above equipment and preparation tables.

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

Produce - Ceiling tiles found in disrepair.

Feb 23, 2026 — Focused Inspection· Focused Inspection

Inspector: STEVEN MENTOR, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Nov 18, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Consultation visit with food establishment management. Request#5122346 The issues described in request #5122346 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Nov 3, 2023 — Focused Inspection· Focused Inspection

Inspector: LENI ZUNINO

Comments: The issues described in request# 5104099 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Aug 7, 2023 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

Deli department: Internal temperature of baked chicken, bbq chicken pork riblets held in hot holding display case were 112*-122* fahrenheit. COS: Out of temperature foods were reheated at 165* fahrenheit for at least 15 seconds by person in charge. 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

Deli department: Internal temperature of coleslaw, spinach and pasta salad and potato salads were 44*-45* fahrenheit in cold holding display case. COS: Out of temperature foods were placed under proper refrigeration by person in charge. Produce department: Internal temperature of cut melons displayed in produce open air case was 44* fahrenheit. COS: Out of temperature cut melon placed under proper refrigeration by person in charge. x

Good Retail Practice Violations

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

Backroom area: Gap under receiving door.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Retail area: Cases of cookies and cereals displayed on floor.

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

Retail area: Cardboard using as shelf liners in kosher dairy reach in cooler. Backroom area: Raw wood shelving.

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Deli department: Air vented metal shelf adjacent to 3 compartment sink for storing clean utensils not 6" inches off the floor.

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 department: Grease like substances build up underside of prep table across from fryer. Retail area: Black mold like substances build up on kosher and regular dairy reach in cooler shelves.

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

Outside area: Dumpster lids were open.

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 department: Produce walk in cooler fan guards dusty.

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

Retail area: Several stained ceiling tiles.

2022 — 2 inspections

Nov 2, 2022 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: KAITLYN FORD, ENVIRONMENTAL SPECIALIST II

Person in charge: ANTHONY ORDONEZ

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Backroom Area: Raw chicken stored directly above prepackaged ravioli and chicken soup inside dairy walk in cooler. COS: Raw chicken was moved to 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

Deli Prep Area: Deli slicer closest to oven found with old food debris on blade. COS: Slicer was properly washed, rinsed and sanitized during inspection. x

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

Produce Prep Area: Packages of cantaloupe and watermelon cut at 8:45 AM had internal temperatures between 47 - 53 degrees F when checked with an accurate probe thermometer at 12:45 PM. COS: Packages of melon were voluntarily discarded during inspection. x Print Date: 11/2/2022 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: Deli Prep Area: A package of macaroni and cheese stored on top of oven with internal temperature of 87 degrees F when checked with an accurate probe thermometer. Time macaroni and cheese was stored on oven was undetermined. COS: Macaroni and cheese was voluntarily disposed of during inspection. x

3-501.19(A) 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) PfPf

Deli Prep Area: Time log for cooked salmon using time as a public health control not maintained during visit. COS: Salmon time log was completed during inspection. x

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

Backroom Area: Spray bottle containing general cleaner stored above cases of raw chicken on shelf in dairy walk in cooler. COS: Chemical was moved to appropriate location during inspection. 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

Deli Prep Area: Hand wash sink used to fill container with water. o

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Produce Retail Area: Packages of green chopping bell peppers not labeled with common name, manufacturer's information, or weight/amount. COS: Packages of green peppers were removed from consumer reach during inspection. x

Good Retail Practice Violations

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

Deli Prep Area: Condiments and spices stored in cabinet under prep sink plumbing in front of three compartment sink. COS: Items were moved to appropriate location during visit. x

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Retail Deli Area: Ambient air thermometer at reach in cooler in front of deli measured 42 degrees F when actual ambient air temperature measured 28 degrees F when checked with an accurate temperature. Ambient air thermometer at reach in cooler in front of deli in disrepair and not reading temperature. Produce Backroom Area: Ambient air thermometer at walk in cooler measured -41 degrees F and actual temperature was 41 degrees F. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Deli Prep Area: Baking pans found with carbon buildup. 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

Meat Prep Area: Dust buildup on fan guards above prep area. Produce Prep Area: Dust buildup on fan guards above prep area. o

Nov 1, 2022 — Focused Inspection· Focused Inspection

Inspector: KAITLYN FORD, ENVIRONMENTAL SPECIALIST II

Person in charge: ANTHONY

Comments: Trainee present during inspection. All violations verified by primary inspector. Establishment management was occupied due to inventory. Routine inspection postponed.

No violations or enforcement actions recorded for this inspection.

Winn Dixie # in Fort Lauderdale: Frequently Asked Questions

When was Winn Dixie # in Fort Lauderdale last inspected?: Winn Dixie # 0290 in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Winn Dixie # in Fort Lauderdale had?: Winn Dixie # 0290 in Fort Lauderdale has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Fort Lauderdale find?: Winn Dixie # 0290 in Fort Lauderdale was most recently inspected by FDACS on March 27, 2026 (Met Sanitation Inspection Requirements).
Has Winn Dixie # in Fort Lauderdale had any stop-sale or stop-use orders?: No, Winn Dixie # 0290 in Fort Lauderdale has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Winn Dixie # in Fort Lauderdale?: The most frequently cited FDACS violations at Winn Dixie # 0290 in Fort Lauderdale are: 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) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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.
Does Winn Dixie # in Fort Lauderdale have any repeat violations?: Yes, Winn Dixie # 0290 in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 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) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.