How many inspections has Carters Grocery in Fort Pierce had?

Carters Grocery in Fort Pierce has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Carters Grocery in Fort Pierce find?

Carters Grocery in Fort Pierce was most recently inspected by FDACS on April 1, 2025 (Met Sanitation Inspection Requirements).

Has Carters Grocery in Fort Pierce had any stop-sale or stop-use orders?

Yes, Carters Grocery in Fort Pierce has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Carters Grocery in Fort Pierce have any repeat violations?

Yes, Carters Grocery in Fort Pierce has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.

Carters Grocery in Fort Pierce

Name: Carters Grocery in Fort Pierce Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

15901 Orange Ave, Fort Pierce, FL 34945

St. Lucie County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
FDACS Estab #: 09376

Overview

Carters Grocery in Fort Pierce, FL has 2 FDACS food safety inspections on record with 37 violations and 1 stop-sale or stop-use enforcement action.

2FDACS Insp.

37Violations

1Stop-Sale Orders

Last inspected FDACS: April 1, 2025

Carters Grocery in Fort Pierce: 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

Apr 1, 2025 — Met Sanitation Inspection Requirements· 21 violations· 1 stop-sale order· Met Requirements

Inspector: CANDICE ATKINS, 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.

Risk-Based Violations

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Back room: Dented cans of food found on storage shelves. COS: Dented cans were voluntarily discarded with inspectors

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Back room: Black matter found inside ice machine. COS: Ice machine was cleaned during visit.

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

Food Service: Roasted Chicken, beef sandwich and Gorditas checked with accurate thermometer with internal temperatures between 125 degrees F - 130 degrees F located inside steam table. COS: Roasted Chicken, beef sandwich and Gorditas Re-heated during inspection. Y x Print Date: 4/1/2025 Page 1 of 4 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

Walk-in cooler: Raw chicken found under condenser fans with internal temperature taken with an accurate thermometer between 47-51 degrees F. COS: Raw chicken was moved to freezer to cool and placed in different location in walk in cooler.

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food service: Missing consumer advisory for cook to order eggs.

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

Written procedures for vomit and diarrhea events not provided during visit. Industry document provided during visit.

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

Back room: Raid and liquid cleaner stored over prepackaged beverages. Rubbing alcohol stored with food without proper separation. COS: Proper separation was verified by inspectors. x Y o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Restroom: No hand wash sign provided in the unisex employee restroom and outdoor restrooms during visit. Hand wash signs provided during visit.

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)

Back room: Raw beef and chicken left to thaw at room temperature. COS: Raw beef and chicken were moved to refrigerator during visit.

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

Retail: Gap with light coming through front door.

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside: Trees hanging over the building.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Back room: Handle of the scoop left in rice is touching the rice. Dispensing scoop stored inside flour container has no handle. COS: The scoop handle in rice was removed during visit

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)

Food service: Clean tongs hanging from dish rack directly touching hand wash sink. COS: Tongs were removed and placed in three compartment sink to be cleaned and sanitized.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

No sanitizer test kit available.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom: Employee restroom door does not fully self close

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: dumpster lid left open while not in use during visit.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Food service: Mop is not hung to dry next to kitchen.

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

Walk-in cooler: Debris build up on the floor. Kitchen: Dusty ceiling.

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

Food service: Hand wash sink is in disrepair next to three compartment sink. Backroom: Missing ceiling tiles. Missing floor tiles.

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Food service, back room: Employee drinks stored with retail food. COS: Proper separation was verified by inspectors.

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Kitchen: Dusty ventilations.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

2023 — 1 inspection

Mar 27, 2023 — Met Inspection Requirements· 16 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

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 . CRAIG CARTER, PERSON IN CHARGE JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Processing - multiple containers of food stored uncovered located inside walk in cooler. o

Back - soil build up inside ice maker interior walls around chute area. Cos - ice maker was cleaned and sanitized during inspection. x

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

Retail - counter hot box not in use with dust build up throughout shelves located adjacent to front door entrance area. Cos - hot box was clean during inspection. x

Food service - cooked ribs and French fries with internal temperatures between 125 f - 130 f located inside steam table. Cos - ribs and fries re-heated to 165 f during inspection. x Print Date: 3/27/2023 Page 1 of 4 21 Pf Citation Description: 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) Pf Observation: Processing - multiple containers of previous days cooked foods not date marked located inside walk in cooler. Cos - containers of foods were date marked during inspection. x

Food service - missing consumer advisory for the under cooking of eggs to order. Cos - sign was posted 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

Processing - metal pot stored inside hand sink basin located adjacent to prep sink. Cos - metal pot moved during inspection. x

Good Retail Practice Violations

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

Back - multiple plastic containers of seasonings stored directly on the floor next to ice maker. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing - employee wearing bracelets on writs while working with exposed foods. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Processing - in use wet cloth not held in sanitizer solution located on prep counter next to stove area. o

Back - multiple metal food utensils with handles touching food located inside plastic containers. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing - white cutting board scored and scratched located on prep counter adjacent to cooking station. o

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

Food service - glass slide door to steam table cracked , metal door to walk in milk cooler rusted and damaged on the exterior side. Back - multiple metal racks with rusted shelves adjacent to prep sink area. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

No sanitizer test kit available. o

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

Condensation water leak from walk in cooler unit into a metal tray. 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

Retail - dust build up throughout shelving , litter and debris throughout the floor located inside walk in milk cooler. Processing - dust build up throughout a/c vents , grease build up throughout the floors along the walls and behind stove areas. o

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

Dry storage - missing ceiling tiles above. Processing - cracked floors throughout , missing wall panel behind hand sink adjacent to 3 bay sink area. o Print Date: 3/27/2023 Page 2 of 4

Carters Grocery in Fort Pierce: 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 Carters Grocery in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Apr 1, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Carters Grocery in Fort Pierce: Frequently Asked Questions

When was Carters Grocery in Fort Pierce last inspected?: Carters Grocery in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 1, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Carters Grocery in Fort Pierce had?: Carters Grocery in Fort Pierce has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Carters Grocery in Fort Pierce find?: Carters Grocery in Fort Pierce was most recently inspected by FDACS on April 1, 2025 (Met Sanitation Inspection Requirements).
Has Carters Grocery in Fort Pierce had any stop-sale or stop-use orders?: Yes, Carters Grocery in Fort Pierce 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 Carters Grocery in Fort Pierce?: The most frequently cited FDACS violations at Carters Grocery in Fort Pierce are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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 Pf; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).
Does Carters Grocery in Fort Pierce have any repeat violations?: Yes, Carters Grocery in Fort Pierce has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.