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

Winn Dixie # 2521 in Fort Myers has 4 FDACS food safety inspection(s) on record from January 2022 to present.

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

Winn Dixie # 2521 in Fort Myers was most recently inspected by FDACS on October 20, 2025 (Focused Inspection).

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

Yes, Winn Dixie # 2521 in Fort Myers has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Winn Dixie # in Fort Myers

Name: Winn Dixie # 2521 in Fort Myers Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 20, 2025

10580 Colonial Blvd Ste 101, Fort Myers, FL 33913

Lee County · Supermarket · FDACS
Owner: Winn Dixie Stores INC (wd1)
FDACS Estab #: 313278

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

Overview

Winn Dixie #2521 in Fort Myers has been subject to one stop-sale order and multiple time and temperature control violations across three inspections since May 2023. A stop-sale order issued October 22, 2024 required the voluntary destruction of adulterated hot-held food items that failed to maintain proper temperatures under Florida Statutes 500.04 and 500.10. During the same October 2024 sanitation inspection, inspectors documented five violations including deli sub sandwiches at 45°F (corrected on site by moving to cooler), Cuban and pulled pork sandwiches at 76°F and 115°F at the hot bar (corrected by discarding items and adjusting the heating element to maintain 135°F or above), and dried food residue on meat-cutting equipment (corrected by cleaning and sanitizing). A May 2023 inspection found six deli items stored between 45°F and 50°F when minimum holding temperature is 41°F or below, including carrot salad, macaroni salad, imitation crab meat salad, potato salad, cooked pork loin, eye round roast, and turkey breast — the meat grinder auger also had dried residue and was cleaned on site. The facility's most recent inspection on October 20, 2025 was a focused review with no violations.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

9Violations

1Stop-Sale Orders

Last inspected FDACS: October 20, 2025

Winn Dixie # in Fort Myers: FDACS Inspection History (4)

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 20, 2025 — Focused Inspection· Focused Inspection

Inspector: MICHELLE MADDOX, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - COOL Retail Review.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Oct 22, 2024 — Met Sanitation Inspection Requirements· 5 violations· 1 stop-sale order· Met Requirements

Inspector: JOHN WEAVER, 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. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

MEAT CUTTING ROOM: Observed dried food residue on cuber blade and grinder auger. COS- Equipment disassembled and thoroughly cleaned, rinsed, and sanitized.

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: Prepared on site deli sub sandwiches at retail display had internal temperature 45 degrees F. COS- Deli sub sandwiches moved into cooler to rapidly chill to 41 degrees F or below prior to reaching consumer self-service shelf. x

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: Cuban sandwich, and pulled pork sandwiches at wing hot bar had internal product temperature of 76 and 115 degrees F. COS- Food items voluntarily discarded and heating element adjusted at hot bar to maintain hot held food items at 135 degrees F or more. x

Good Retail Practice Violations

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

BAKERY/DELI WARE WASH AREA: Wet nesting found on stacked pans at drying rack near 3-compartment sink. COS- Pans placed in sink to be cleaned, rinsed, sanitized and air-dried.

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)

BAKERY: Sheet cake containers stored unprotected on storage shelf in ware wash 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 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.

Jul 31, 2024 — Focused Inspection· Focused Inspection

Inspector: CARL HOLZWORTH, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: MELODY WOOLE

Comments: The issues described in Request #5117264 Firm #313278 Winn Dixie were addressed with the person in charge during this inspection, 07/31/2024,

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

May 11, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: JOHN WEAVER, 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 . MELODY WADE, MANAGER JOHN WEAVER, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

MEAT: dried yellow meat residue on the crevices of the meat grinder auger (cos) auger cleaned 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: carrot salad 50 F. internal temperature, Macaroni salad 46 degrees F. Internal temperature, imitation crab meat salad 45 degree F. Internal temperature, Potato salad 47 degree F. Internal temperature, cooked pork loin 50 degrees F. Internal temperature, cooked eye round roast 50 degree F. Internal temperature, cooked turkey breast 50 degrees F. Internal temperature, seasoned potato salad 45 degrees F. Internal temperature (cos) all items voluntarily discarded x

Good Retail Practice Violations

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)

DELI: spoon stored wet in basket above the warewash sink and metal pans stacked wet on top of each other (cos) utensils returned to the sink to be washed x

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

DELI: Tyler salad display cooler maintaining an ambient temperature of 45 degrees F. (Cos) Technicians Called And Equipment Was Repaired. x Print Date: 5/11/2023 Page 1 of 3

Winn Dixie # in Fort Myers: 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.

FDACS stop-sale and stop-use orders for Winn Dixie # 2521 in Fort Myers
Date	Order Type	Product	Brand/Lot	Reason
Oct 22, 2024	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.

Winn Dixie # in Fort Myers: Frequently Asked Questions

When was Winn Dixie # in Fort Myers last inspected?: Winn Dixie # 2521 in Fort Myers was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 20, 2025. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Fort Myers had?: Winn Dixie # 2521 in Fort Myers has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Fort Myers find?: Winn Dixie # 2521 in Fort Myers was most recently inspected by FDACS on October 20, 2025 (Focused Inspection).
Has Winn Dixie # in Fort Myers had any stop-sale or stop-use orders?: Yes, Winn Dixie # 2521 in Fort Myers 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 Winn Dixie # in Fort Myers?: The most frequently cited FDACS violations at Winn Dixie # 2521 in Fort Myers are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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; 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).