Sunshine Food Mart 802 in Grand Island

Last inspected:

13710 County Road 44, Grand Island, FL 32735
Overview

Sunshine Food Mart 802 in Grand Island received a stop-sale order on November 17, 2025 after inspectors found time/temperature control violations in hot-held food. A batch of Peanut Patch brand boiled peanuts measured 130°F on an internal stem probe thermometer — below the required minimum of 135°F — and had been in retail sale for 48 hours. The product was voluntarily destroyed by establishment management and witnessed by the inspector.

The same inspection documented six violations, including a priority-level finding that the facility lacks proper wastewater disposal documentation. The owner was unable to provide the required Interagency Form from the Department of Health or Department of Environmental Protection confirming approved sanitary sewage connection. The facility also failed to stock handwashing supplies (soap and paper towels) at the hand sink in the food prep area near the boiled peanuts station; these items were provided during the inspection. The person in charge was unable to correctly answer questions about foodborne illness transmission and reporting responsibilities. A re-inspection is scheduled within 14 days. The facility has designated itself as a hemp/kratom food establishment but had no such products available for retail sale at the time of inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.
6Violations
1Stop-Sale Orders

Last inspected FDACS:

Sunshine Food Mart 802 in Grand Island: FDACS Inspection History (1)

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.

— 1 inspection
— Operating Without a Valid Food Permit; Re-Inspection Required· 6 violations· 1 stop-sale order· Re-Inspection Required

Inspector: NEAL WOHLTMANN, SENIOR 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. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Employee Health Guidelines and reporting agreement provided. Food establishment has decided to be designated as a hemp / kratom food establishment. There were no hemp / kratom products for retail sale or available during the inspection. Provided a copy of hemp / kratom industry handouts. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Food establishment owner has failed to provided proper wastewater disposal documentation. Food establishment has not met inspection requirements.

Risk-Based Violations

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: Inspector provided thin tipped stem probe thermometer indicated an internal temperature of Peanut Patch brand boiled peanuts located on table at boiled peanut station at 130F. Person in charge stated that the boiled peanuts were placed in retail sale 48 hours prior. COS: Person in charge voluntarily discarded boiled peanut not in proper hot holding temperature during visit. x Print Date: 11/17/2025 Page 1 of 3 24 Pf Citation Description: 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 Pf Observation: Food Entity: No written procedures for clean up of vomit / diarrheal events. Provided industry handout.
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 Entity: Person in charge is unable to correctly respond to questions relating to foodborne diseases, symptoms and reporting responsibilities. Provided employee health industry handout. o
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
Food Prep: No soap to cleanse hands or paper towels to dry hands at hand wash sink in food prep area near boiled peanuts station. COS: Person in charged provided soap and paper towels to hand wash sink during visit.
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.
Food Entity: No certified food protection manager available that has passed a test through a recognized accredited program. Provided certified food protection manager industry handout.

Good Retail Practice Violations

5-402.13 Sewage not conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. 5-402.13 P
Food Entity: Food establishment owner is unable to provided proper wastewater disposal documentation. Food establishment owner will need to have an Interagency Form completed by DOH (Department of Health) or DEP (Department of Environmental Protection) and then provided the signed document to The Florida Department of Agriculture and Consumer Services inspector. A 14 day check back with a Re-Inspection Required will be conducted on or after 12/01/25. o
99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C.
Food Entity: Food establishment owner has not provided proper wastewater documentation in a timely manner. The food establishment has not met permitting requirements. o A Supplemental Report was also issued during the visit which includes important information for management.

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 hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Sunshine Food Mart 802 in Grand Island: 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 Sunshine Food Mart 802 in Grand Island
DateOrder TypeProductBrand/LotReason
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Sunshine Food Mart 802 in Grand Island: Frequently Asked Questions

When was Sunshine Food Mart 802 in Grand Island last inspected?
Sunshine Food Mart 802 in Grand Island was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 17, 2025. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.
How many inspections has Sunshine Food Mart 802 in Grand Island had?
Sunshine Food Mart 802 in Grand Island has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sunshine Food Mart 802 in Grand Island find?
Sunshine Food Mart 802 in Grand Island was most recently inspected by FDACS on November 17, 2025 (Operating Without a Valid Food Permit; Re-Inspection Required).
Has Sunshine Food Mart 802 in Grand Island had any stop-sale or stop-use orders?
Yes, Sunshine Food Mart 802 in Grand Island 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 Sunshine Food Mart 802 in Grand Island?
The most frequently cited FDACS violations at Sunshine Food Mart 802 in Grand Island are: 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; 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 Pf; 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) P.

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