How many inspections has Vw Geneva General Store in Geneva had?

Vw Geneva General Store in Geneva has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Geneva General Store in Geneva find?

Vw Geneva General Store in Geneva was most recently inspected by FDACS on November 14, 2025 (Focused Inspection).

Has Vw Geneva General Store in Geneva had any stop-sale or stop-use orders?

Yes, Vw Geneva General Store in Geneva has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Vw Geneva General Store in Geneva

Name: Vw Geneva General Store in Geneva Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 14, 2025

155 W State Road 46, Geneva, FL 32732

Seminole County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 303751

Overview

VW Geneva General Store in Geneva, Seminole County, operates as a vended water facility. On October 6, 2025, an FDACS sanitation inspection documented 17 violations, including four stop-sale orders for adulterated time/temperature control for safety foods issued the same day. The orders cited improper cooling times and temperatures and improper hot holding temperatures; all affected products were voluntarily destroyed by facility management and witnessed by the inspector. An additional stop-sale order addressed improper date marking and disposition of ready-to-eat food. High-priority violations included utensils used with time/temperature control foods not cleaned every four hours (corrected on site), cooked foods that failed to cool from 135°F to 70°F within two hours (items voluntarily discarded), and ready-to-eat foods with date marks exceeding seven days (product voluntarily discarded). An intermediate-priority violation documented slicer food-contact surfaces with residue buildup (corrected on site). The person in charge was unable to answer questions related to preventing foodborne illness transmission. FDACS also required the facility to submit documentation within 30 days proving its water supply comes from an approved source. A follow-up focused inspection on November 14, 2025 documented zero violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

17Violations

5Stop-Sale Orders

Last inspected FDACS: November 14, 2025

Vw Geneva General Store in Geneva: FDACS Inspection History (3)

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 — 3 inspections

Nov 14, 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.

Oct 6, 2025 — Met Sanitation Inspection Requirements· 17 violations· 5 stop-sale orders· Met Requirements

Inspector: 303751

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. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector [email protected] Employee Health Guidelines provided

Risk-Based Violations

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Walk in cooler: Several cases of unwashed produce stored over ready to eat products. COS: Unwashed produce moved below ready to eat products.

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

Kitchen: In use utensils used for time/temperature for safety foods not cleaned every four hours. Utensils put into use at 7 am still in use at 11:15 am. COS: Utensils taken to warewash area to be washed, rinsed, sanitized and air dried. x

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

Kitchen: Slicer had residue build up on food contact surfaces. COS: Slicer disassembled and parts taken to warewash area to be washed, rinsed, sanitized, and air dried.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk in cooler: Several time/temperature for safety food internally probed and found to register between 122 and 134 degrees F and did not reach 70 degrees F within 2 hours. COS: Items voluntarily discarded by management. SEE STOP SALE AND RELEASE ORDER. Print Date: 10/6/2025 Page 1 of 4 Y x x 19 P Citation Description: 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) P Observation: Retail: Several hot held time/temperature for safety foods internally probed and found to register between 127 and 132 degrees F. COS: Items voluntarily discarded by management. SEE STOP SALE AND RELEASE ORDER. 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

Person in charge unable to answer questions related to foodborne illnesses. o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Walk in Cooler: Date mark on container marked special exceeds 7 days. Container marked 9-16. COS: Manager voluntarily discarded product. SEE STOP SALE AND RELEASE ORDER. 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

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager certificate.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Food establishment is not using proper cooling methods for cooling containers of grits and gravy due to cooling with tight fitting lids. Proper cooling methods discussed during inspection. Industry guidance provided.

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Walk in cooler: Containers of grits and gravy stored over four inches deep to not allow for rapid cooling.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen: Common name not listed on several bottles. COS: Common name written on bottles during inspection.

3-304.14(B) 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)

Kitchen: Wet wiping cloths stored in water with a PPM of 0. COS: Sanitizer solution corrected to proper parameters.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Kitchen: Cleaned utensils stored subject to contamination. Utensils not stored inverted. COS: Utensils inverted during inspection. Utensils stored in plastic containers that had buildup of debris inside. COS: All utensils and container taken to warewash area to be washed, rinsed, sanitized and air dried

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

Mops stored in the mop bucket not allowing for proper air drying.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Prep Area: Ceiling is not smooth and easily clean-able.

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

Retail: Water leaking from ceiling dripping onto floor in retail area. Kitchen: Missing floor tiles.

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

Kitchen: Residue build up on walls and ceiling.

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 cooling time and temperatures.

Lot: Number of Packages: