Publix # 0402 in Hallandale Beach
1400 E Hallandale Beach Blvd, Hallandale Beach, FL 33009
Publix # 0402 in Hallandale Beach, FL has 11 FDACS food safety inspections on record with 16 violations.
Last inspected FDACS: March 19, 2026
Publix # 0402 in Hallandale Beach: FDACS Inspection History (11)
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5148222
The issues described in request # 5148222 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Met Sanitation Inspection Requirements· 8 violations· Met Requirements
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.
Consultation visit with food establishment management. Request#5141325
The issues described in request # 5141325 were addressed with the person in charge during this inspection.
Risk-Based Violations
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 Area: One package of in house prepared and packaged chicken tender salad with
probed temperature of 46*f COS: Package placed in blast chiller to properly cool.
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Retail Area: Multiple packages of in house prepared and packaged Peach Rotisserie
chicken not identified to indicate four hour time period. COS: Packages marked at time of inspection
indicating four hour time.
x
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
Bakery Area: hand towels not present at hand sink located at decorators station. COS:
Provided at time of inspection.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)Repeat
Deli Area: Ambient air thermometer not present in online sandwich prep cooler.
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature,
water pressure, or water temperature measuring device not maintained in good repair or not accurate
within the intended range of use. 4-502.11(A) and (C)
Deli Area: Right side digital thermometer of deli meat display cooler not recording
temperature. Bakery Water pressure gauge on dish machine not recording pressure.
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 Area: Floors under shelving and along walls throughout back room with soil
build-up and food spillage. Wall at trash compactor with soil build-up and spillage.
6-501.11
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not
stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use
articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the
maintenance tools. 6-501.113
Meat Area: Maintenance hose hung on in use ware wash sink in meat cutting room.
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
Backroom Area: Employee jacket hung on packaged food shelf in walk in dairy cooler.
— Met Sanitation Inspection Requirements· 4 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
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
Retail area: Multiple containers of raw ready to eat sushi rolls stored over ready to eat sushi
inside the self-serve reach-in cooler. COS: All food items were moved to the appropriate location during the
visit.
x
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 Area: Various containers of in-store-made sushi packages made at 12:30 pm and
displayed at the self-service open-air cooler, including Salmon rolls, combo and tuna rolls, were found with
an internal temperature between 43 - 50 degrees F when checked with an accurate probe thermometer at
1:30pm. COS: All sushi was removed and placed inside the freezer for cooling down. All sushi
temperatures were checked and verified during the inspection.
x
Print Date: 9/15/2025
Page 1 of 2
27
P
Citation Description: Establishment not in compliance with the special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) P
Observation: Required monthly verification for the monitoring of records have not been completed since
April 2025.
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
The person in charge did not correctly answer questions related to food-borne illnesses and
employee reporting responsibilities.
o
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
Food Service Area: Employee did not wash hands after re-entering the processing area
before donning gloves to begin work with food. COS: Hands were washed upon instruction.
x
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: A visit was conducted in response to request #5125969 and the issues related to the complaint were addressed with facility
management.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5112131
The issues described in request # 5112131 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Offsite routine inspection conducted. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
MANG Z PUM, PERSON IN CHARGE
SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: Consultation visit with food establishment management. Request#5080499
The issues described in request # 5080499 were addressed with the person in charge during this inspection
Good Retail Practice Violations
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure,
or water temperature measuring device not maintained in good repair or not accurate within the intended range of
use. 4-502.11(A) and (C)
Seafood observed digital thermometer on seafood case not recording temperature
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Bakery observed leak at ware wash sink faucet
o
6-501.11
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so
they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in
an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113
Backroom observed ladder stored touching ice machine cos ladder properly stored at time of
inspection
x
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
Bakery observed employee back pack stored in bin with clean kitchen cloths cos back pack properly
stored at time of inspection
x
Publix # 0402 in Hallandale Beach: Frequently Asked Questions
- When was Publix # 0402 in Hallandale Beach last inspected?
- Publix # 0402 in Hallandale Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 19, 2026. Inspection type: Focused Inspection.
- How many inspections has Publix # 0402 in Hallandale Beach had?
- Publix # 0402 in Hallandale Beach has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Publix # 0402 in Hallandale Beach find?
- Publix # 0402 in Hallandale Beach was most recently inspected by FDACS on March 19, 2026 (Focused Inspection).
- Has Publix # 0402 in Hallandale Beach had any stop-sale or stop-use orders?
- No, Publix # 0402 in Hallandale Beach has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Publix # 0402 in Hallandale Beach?
- The most frequently cited FDACS violations at Publix # 0402 in Hallandale Beach are: 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) P; 4-502.11(A): Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C); 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).
- Does Publix # 0402 in Hallandale Beach have any repeat violations?
- Yes, Publix # 0402 in Hallandale Beach has had the following violations cited on multiple FDACS inspections: 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) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Publix # 0402. How we collect and verify this data.