How many inspections has Iris's Grocery Store in Fort Pierce had?

Iris's Grocery Store 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 Iris's Grocery Store in Fort Pierce find?

Iris's Grocery Store in Fort Pierce was most recently inspected by FDACS on November 24, 2025 (Focused Inspection).

Has Iris's Grocery Store in Fort Pierce had any stop-sale or stop-use orders?

No, Iris's Grocery Store in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.

Iris's Grocery Store in Fort Pierce

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

3500 Okeechobee Rd, Fort Pierce, FL 34947

St. Lucie County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Iris's Grocery Store LLC
FDACS Estab #: 381688

Overview

Iris's Grocery Store in Fort Pierce, FL has 2 FDACS food safety inspections on record with 24 violations.

2FDACS Insp.

24Violations

Last inspected FDACS: November 24, 2025

Iris's Grocery Store 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 — 2 inspections

Nov 24, 2025 — Focused Inspection· Focused Inspection

Inspector: CANDICE ATKINS, ENVIRONMENTAL SPECIALIST II

Comments: Offsite visit conducted for check-Back release being issued for Food establishment obtaining mop sink.

No violations or enforcement actions recorded for this inspection.

Oct 24, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 24 violations· Met Requirements

Inspector: CANDICE ATKINS

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

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

Person in charge is not present when requested. COS: Person in charge arrived during visit. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food processing: Cutting board, knives and spatulas in service at 7 am and not cleaned by 11 am. COS: Cutting board, knives and spatulas were placed in three compartment sink to be cleaned and sanitized. x

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Food processing: Old food debris build up inside microwaves.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No verifiable manner of employee reporting agreements.

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 is unable to answer questions on foodborne illness. o

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.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: Perfumes displayed over ready to eat foods at the point of sale. Single use items displayed under candles. COS: Proper separation was verified by inspectors. x

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

Backroom: Food employee did not wash hands before touching handles of scoops store in foods(flours, rice). COS: Food employee washed hands properly during visit. Scoops were placed in three compartment sink to be cleaned and sanitized. Print Date: 10/24/2025 Page 1 of 5 Y x 8 Pf Citation Description: 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 Pf Observation: Retail: No hand drying device available in public restroom during visit. COS: Paper towel was provided during visit.

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

Retail: Liquid cleaner and spray provided at hand wash sink in public restroom. COS: Items were removed from hand wash sink.

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: Prepackaged crackers, cookies and honey on retail shelf available for customer self-service not labeled for individual sale. COS: Items removed from customer self-service during visit. Prepackaged food found on retail shelf with labels not in English. COS: Prepackaged foods with labels not in English were removed from the food establishment.

Good Retail Practice Violations

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: Live ants found on hot table. Food processing: Live ants found on knife and shelves near three compartment sink.

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: Entrance door kept opened during visit. Light coming thorough side door. Backroom: Light coming through the exit door.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food service: Effective hair restraints were not worn by food workers in food processing area.

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)

Backroom: Handles of the scoops left in rice and flour is touching the food. COS: The scoop handles in foods removed during visit.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail: Exposed coffee stirrers offered at coffee station.

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

Retail: Cutting board at hot holding case is excessively scored. COS: Cutting board is removed from service.

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

Backroom: Sanitizer test strips not available at three compartment sink.

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Outside: Mop sink in disrepair. The food establishment has 30 days to correct the violation. If The Violation Has Not Been Corrected Within 30 days, then administrative action may be taken.

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

Retail: Employee restroom door does not fully self-close.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Retail: Covered trash bin not provided in employees restroom during visit. COS: Covered trash bin provided during visit.

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

Backroom: Rust like residue and moisture dripping down the walls of walk-in cooler use as dry storage area.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food processing: Employee drink stored over retail food inside reach-in refrigerator. Employee speaker displayed over clam shell reach-in cooler. COS: proper separation was applied during visit.

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

Food processing: Dust and debris build up on the ventilation fan in kitchen.

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

Backroom: Light in disrepair.

Iris's Grocery Store in Fort Pierce: Frequently Asked Questions

When was Iris's Grocery Store in Fort Pierce last inspected?: Iris's Grocery Store in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 24, 2025. Inspection type: Focused Inspection.
How many inspections has Iris's Grocery Store in Fort Pierce had?: Iris's Grocery Store 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 Iris's Grocery Store in Fort Pierce find?: Iris's Grocery Store in Fort Pierce was most recently inspected by FDACS on November 24, 2025 (Focused Inspection).
Has Iris's Grocery Store in Fort Pierce had any stop-sale or stop-use orders?: No, Iris's Grocery Store in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Iris's Grocery Store in Fort Pierce?: The most frequently cited FDACS violations at Iris's Grocery Store in Fort Pierce are: 2-101.11: No designated person in charge present at the establishment during all hours of operation. 2-101.11 Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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.