How many inspections has Septentrion Market in Fort Pierce had?

Septentrion Market in Fort Pierce has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Septentrion Market in Fort Pierce find?

Septentrion Market in Fort Pierce was most recently inspected by FDACS on March 13, 2026 (Focused Inspection - Check-back Needed).

Has Septentrion Market in Fort Pierce had any stop-sale or stop-use orders?

Yes, Septentrion Market in Fort Pierce has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Septentrion Market in Fort Pierce

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

Last inspected: March 13, 2026

725 Orange Ave, Fort Pierce, FL 34950

St. Lucie County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Septentrion Market INC.
FDACS Estab #: 359450

Overview

Septentrion Market in Fort Pierce has been under a stop-use order since December 22, 2025 for unsanitary equipment — food and nonfood-contact surfaces failed to meet cleanability and design standards under Florida Statutes 500.04 and 500.172. A focused inspection on December 22, 2025 found the facility closed and documented 21 violations, including multiple high-priority citations: bleach and hand sanitizer stored directly above utensils and food preparation surfaces (corrected on site), an employee washing hands in cold water for fewer than 15 seconds (corrected on site), and an employee handling cash then donning gloves to handle ready-to-eat food without handwashing (corrected on site). Additional violations included unclean utensils and equipment throughout the kitchen and failure to verify employee health reporting procedures. The stop-use order remains in effect as of the most recent inspection on March 13, 2026, with follow-up inspections on February 11 and March 13, 2026 documenting that the order persists and instructing the facility to contact FDACS when corrections are completed and documented.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

21Violations

1Stop-Sale Orders

Last inspected FDACS: March 13, 2026

Septentrion Market in Fort Pierce: 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.

2026 — 2 inspections

Mar 13, 2026 — Focused Inspection - Check-back Needed· Re-Inspection Required

Inspector: STEPHEN COLLINS

Comments: Stop Use Order issued on 12/23/25 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. This offsite industry visit is being conducted to document a conversation to help assist the food establishment with compliance of recent pending stop-use orders.

No violations or enforcement actions recorded for this inspection.

Feb 11, 2026 — Focused Inspection - Check-back Needed· Re-Inspection Required

Inspector: STEPHEN COLLINS

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Dec 22, 2025 — Focused Inspection· Focused Inspection

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Comments: Arrived for inspection to find business closed. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

Dec 22, 2025 — Met Sanitation Inspection Requirements· 21 violations· 1 stop-sale order· Met Requirements

Inspector: LORI JAMES, 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

Kitchen- Utensils, knives, bowls, and pans throughout area were not clean to sight and touch.

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

Person in charge was unable to verify that employees had been informed of the requirement to report health related issues. Employee reporting agreement provided.

3-501.17(A) 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) PfPf

Throughout establishment- Various foods prepared on site, held in cold holding for more than 24 hours, were not properly date marked. COS- Items were properly date marked. Y x

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

Person in charge was unable to provide written Protocol For The Cleanup Of vomitus and/or diarrhea incidents. Industry guidance document provided.

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 PPRepeat

Kitchen- Bleach stored on table next to hand wash sink above utensils and pots. Hand sanitizer on food preparation table. COS- Bleach and hand sanitizer were moved. Y x x Y x Repeat COS

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen- Bowl of partially eaten for noted on a prep table in the kitchen which was claimed as employee's food.

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Kitchen- Employee was observed washing hands with cold water and for less than 10-15 seconds. COS- Proper hand washing was discussed with employee and employee washed hands correctly. Y 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

Employee observed handling cash then donning gloves to handle food without first washing hands. COS- Employee washed hands and donned gloves. Y x Print Date: 12/23/2025 Page 1 of 4 o 7 P Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P Observation: Kitchen- Bare hand contact observed with ready to eat plantains on counter. COS- Plantains were re-heated to 165 degrees F. And Placed In Hot Holding.

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

Kitchen- Hand washing sign was not posted at the hand washing sink. Employee restroomHand washing sign was not posted at the hand washing sink. COS- Hand washing signs were provided and posted.

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

Kitchen- Hand washing sink was not provided with a means to dry hands. COS- Single use towels were provided.

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

Kitchen- Employee observed obtaining water for a cup from the hand washing sink.

Good Retail Practice Violations

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

Kitchen- Multiple cutting boards found heavily scored and stained.

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

Kitchen- Sandwich cooler next to register in disrepair and unable to maintain temperature controlled foods at 41 degrees F or less. Stop Use Order issued.

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

Kitchen- Quaternary sanitizer test strips not available at the three-compartment sink. COSTest strips were obtained.

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)

Kitchen- Accumulation of carbon and old food debris on pots and pans.

6-302.11 Toilet tissue not available at each toilet. 6-302.11 Pf

Backroom- Employee restroom does not have toilet tissue available.

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

Outdoors- Dumpster lids left open.

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 room- Unused and unserviceable equipment stored in the back room.

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

Floors and walls had a buildup of debris and grease throughout establishment.

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

Stained ceiling tiles noted throughout the establishment.

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

Kitchen- Employee consuming food in the kitchen prep area.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: Print Date: 12/23/2025 Page 1 of 2 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Joseph Lorrius I, _____________________________________________________ the person in charge of SEPTENTRION MARKET hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) LORI JAMES, ENVIRONMENTAL SPECIALIST II JOSEPH LORRIUS, OWNER Print Name and Title FDACS-14325 Rev. 07/13 Michael Gray, Sanitation and Safety Specialist Print Date: 12/23/2025 Page 2 of 2

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Septentrion Market 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 Septentrion Market in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Dec 22, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Septentrion Market in Fort Pierce: Frequently Asked Questions

When was Septentrion Market in Fort Pierce last inspected?: Septentrion Market in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 13, 2026. Inspection type: Focused Inspection - Check-back Needed.
How many inspections has Septentrion Market in Fort Pierce had?: Septentrion Market in Fort Pierce has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Septentrion Market in Fort Pierce find?: Septentrion Market in Fort Pierce was most recently inspected by FDACS on March 13, 2026 (Focused Inspection - Check-back Needed).
Has Septentrion Market in Fort Pierce had any stop-sale or stop-use orders?: Yes, Septentrion Market in Fort Pierce has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Septentrion Market in Fort Pierce?: The most frequently cited FDACS violations at Septentrion Market in Fort Pierce are: 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; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P.