How many inspections has House of Meat in Fort Pierce had?

House of Meat in Fort Pierce has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of House of Meat in Fort Pierce find?

House of Meat in Fort Pierce was most recently inspected by FDACS on March 27, 2026 (Focused Inspection).

Has House of Meat in Fort Pierce had any stop-sale or stop-use orders?

Yes, House of Meat in Fort Pierce has 4 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 House of Meat in Fort Pierce?

The most frequently cited FDACS violations at House of Meat in Fort Pierce are: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) Pf.

House of Meat in Fort Pierce

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

202 N 25th St, Fort Pierce, FL 34947

St. Lucie County · Grocery Store < 15,000 sq ft · FDACS
Owner: Genoli Sales INC
FDACS Estab #: 191617

Overview

House of Meat in Fort Pierce, FL has 7 FDACS food safety inspections on record with 37 violations and 4 stop-sale or stop-use enforcement actions.

7FDACS Insp.

37Violations

4Stop-Sale Orders

Last inspected FDACS: March 27, 2026

House of Meat in Fort Pierce: 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 — 1 inspection

Mar 27, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 4 inspections

Aug 27, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jul 31, 2025 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Water/Sewer Documentation was received.

No violations or enforcement actions recorded for this inspection.

Jul 14, 2025 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: JOSE PAVON, 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.

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) PfPfRepeat

Deli area - open packages of ready to eat smoke sausages not date marked located inside display cooler. Cos - packages of sausages were date marked during inspection. Repeat COS Y x Repeat COS

Good Retail Practice Violations

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Meat - 3 bay sink unsealed from wall.

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

Back - cracked floors and damaged walls in multiple areas of the establishment.

Jun 25, 2025 — Re-Inspection Required· 34 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: JOSE PAVON, 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].

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail - multiple bulk bags of rice with grain insects inside package. Cos - packages of rice were voluntarily discarded during inspection. Meat - multiple whole bulk frozen raw fish removed from original packaging with yellow marking stains throughout. Cos - bulk fish was voluntarily discarded 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

Meat - multiple boxes of raw chicken stored above raw pork on ready rack located inside walk in freezer. Cos - raw chicken moved to proper storage during inspection. x

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

Meat - multiple frozen raw meats stored uncovered located inside walk in freezer.

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Processing - multiple employee's using same gloves to conduct multiple task such as picking lids off the floor and touching face and then engaging to work with exposed foods. Cos employees were instructed by inspector to wash hands and change gloves during inspection. x

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

Meat - multiple boxes of ready to eat hot dogs and sausage stored commingled and touching raw chicken boxes located on storage shelve inside walk in cooler. Cos - boxes of ready to eat foods were moved to proper storage during inspection. x Print Date: 6/26/2025 Page 2 of 6 14 Citation Description: 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) Observation: Back - mold like soil build up throughout interior top panel of small ice maker. Cos - ice maker was cleaned and sanitized during inspection.

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

Meat processing - food debris build up inside blade areas of meat tenderizer machine that was not being used. Cos - machine was cleaned and sanitized during inspection.

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 - multiple packages of in house cut leafy greens cut and packed at 9 am as per person in charge at 11 am was probed with internal temperatures between 47 f - 50 f located on meat retail display counter. Cos - leafy greens moved to walk in cooler during inspection. x

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

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food. o

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

Meat - multiple containers of season pork chunks with internal temperatures between 50 f 55 f when probed located on meat counter. Cos - all containers of pork were voluntarily discarded during inspection as food was from unapproved source. ( See Supplement) x

Deli area - Previous days opened bulk deli meats not date marked located inside display cooler. Cos - deli meats were date marked during inspection.

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 written procedures for vomiting or diarrhea 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

Meat - employees not washing hands before donning gloves after coming in and out of processing area and engaging to work with exposed foods. Cos - management instructed employees on proper hand washing. x

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Meat - employee washing hands at 3 bay sink. Cos - employee was instructed by management to use hand wash sink to wash hands.

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

Meat - missing paper towels for hand sink next to 3 bay sink. Cos - paper towels were obtained during inspection.

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

Retail - multiple bulk bags of beans missing source labeling located on shelve. Cos - bags of beans were moved from retail sales floor during inspection.

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

Retail - multiple jars of cabbage pikliz , plastic container's of season pork chunks and jar's of marinades from unknown source located on shelves and counters.Cos - all products were voluntarily discarded during inspection. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)Repeat

Retail - multiple in house packaged foods missing source labeling and descriptions located at produce area. Print Date: 6/26/2025 Page 3 of 6 Repeat COS o 36 P Citation Description: Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P Observation: Back storage - live rodent on glue board and rodent excreta located along the walls. Cos back storage was cleaned and sanitized and glue board was removed during inspection. x

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Retail - Multiple flies throughout the establishment in produce and meat areas.

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 food containers stored directly on soiled floor inside walk in chicken cooler.

3-303.12 Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice. 3-303.12

Back - ice build up throughout boxes of frozen meats and seafood located inside meat freezer.

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Back - multiple foods held for credit's stored commingled with consumers wholesome foods located on rack inside chicken cooler. Cos - credits were moved to another location during inspection.

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

Back - multiple pallets of box meats stored under areas of leaking water from a/c condensation fan guards. Cos - pallets of meats were moved to another location during inspection.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Back storage - single service items stored directly on the floor.

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

Meat processing - prep table white cutting board scored and scratched throughout located adjacent to band saw.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Milk crates being used for shelving inside walk in meat and chicken cooler's.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Back - soil build up throughout metal fan guard panels located inside walk in chicken cooler.

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

Back - water leaking unto buckets from condensation pipes from a/c unit fan guards located inside walk in meat cooler.

5-204.12 Backflow prevention device not located so that it may be serviced and maintained. 5-204.12

Back - missing backflow device for mop sink threaded faucet.

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

Back - door's to both men's and women's restroom's not self-closing.

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 - soil and ice build up throughout the floors inside walk in meat freezer, soil floors inside walk in chicken cooler.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back storage - multiple non-food articles and food equipment not being used stored throughout.

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

Damage walls and cracked floors throughout meat and backroom areas.

6-304.11 Mechanical ventilation of sufficient capacity not provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 6-304.11

Back - no ventilation provided for men's restroom.

54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C

Back - no light provided for backroom storage areas.

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.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

2023 — 2 inspections

Dec 13, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

Jan 20, 2023 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5091510 The Issues described were address with the person in charge. Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

House of Meat in Fort Pierce: Stop-Sale & Stop-Use Orders (4)

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 House of Meat in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Jun 25, 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.
Jun 25, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Jun 25, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Jun 25, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.

House of Meat in Fort Pierce: Frequently Asked Questions

When was House of Meat in Fort Pierce last inspected?: House of Meat in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Focused Inspection.
How many inspections has House of Meat in Fort Pierce had?: House of Meat in Fort Pierce has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of House of Meat in Fort Pierce find?: House of Meat in Fort Pierce was most recently inspected by FDACS on March 27, 2026 (Focused Inspection).
Has House of Meat in Fort Pierce had any stop-sale or stop-use orders?: Yes, House of Meat in Fort Pierce has 4 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 House of Meat in Fort Pierce?: The most frequently cited FDACS violations at House of Meat in Fort Pierce are: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) Pf.
Does House of Meat in Fort Pierce have any repeat violations?: Yes, House of Meat in Fort Pierce has had the following violations cited on multiple FDACS inspections: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.