How many inspections has Publix Super Markets INC. # in Hialeah had?

Publix Super Markets INC. # 1264 in Hialeah has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Publix Super Markets INC. # in Hialeah find?

Publix Super Markets INC. # 1264 in Hialeah was most recently inspected by FDACS on January 6, 2026 (Met Sanitation Inspection Requirements).

Has Publix Super Markets INC. # in Hialeah had any stop-sale or stop-use orders?

Yes, Publix Super Markets INC. # 1264 in Hialeah has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Publix Super Markets INC. # in Hialeah

Name: Publix Super Markets INC. # 1264 in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 6, 2026

3251 E 2nd Ave, Hialeah, FL 33013

Miami-Dade County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 345657

Part of: Publix Florida health inspections, violations & closures

Overview

Publix Super Markets Inc. #1264 in Hialeah had three inspections on record between October 2024 and January 2026, accumulating 17 violations across priority, priority foundation, and general requirements categories. Two stop-sale orders issued on October 30, 2024 required the voluntary destruction of adulterated products: strawberries displaying mold-like substances in the produce area and sliced Black Forest ham stored at 44°F in a deli cooler, both witnessed and destroyed by management. The facility received citations for high-priority violations including raw animal foods stored directly above ready-to-eat items in a retail cooler (corrected during inspection on December 15, 2025), chemical cleaners improperly stored near food preparation areas (corrected January 6, 2026), and a food processing employee donning gloves before handwashing. Priority foundation violations included a handwashing sink partially blocked by equipment in the bakery area (cleared during inspection), an employee health knowledge gap regarding food-borne illness reporting, and missing written procedures for vomit and diarrheal event cleanup. The most recent inspection on January 6, 2026 documented eight violations with multiple corrections made on site, including relocation of cleaning chemicals and removal of items blocking the bakery handwashing sink. The facility met sanitation inspection requirements at all three inspections.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

17Violations

2Stop-Sale Orders

Last inspected FDACS: January 6, 2026

Publix Super Markets INC. # in Hialeah: 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.

2026 — 1 inspection

Jan 6, 2026 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: SCOTT HOUSE, 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. Consultation visit with food establishment management. Request#5146280 The issues described in request #5146280 were addressed with the person in charge during this inspection.

Risk-Based Violations

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 PP

Cafe Area: Two spray bottles of chemical cleaner hung on sanitizer side of ware wash sink. COS: Properly stored at time of inspection. x

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

Bakery Area: Hand sink partially blocked by table and food rack. COS: Items removed at time of inspection to unblock hand sink.

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)

Deli Area: Ambient air thermometer not present in sliced meat deli case.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom Area: Packaged food stored on floor at entrance of the meat walk in freezer. COS: Properly stored at time of inspection.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Deli Area: Soil build-up in sanitizer basin of ware wash sink located on back wall. COS: Cleaned at time of inspection.

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: Soil build-up and food spillage under shelving and along walls. Produce Area: Soil build-up on wall above walk in cooler.

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 Area: Maintenance broom stored touching meat tray single service storage rack at entrance of cutting room. COS: Broom properly stored at time of inspection.

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

Deli Area: Employee jacket stored on top of packaged foods on shelf under prep table adjacent to fryer. COS: Properly stored at time of inspection.

2025 — 1 inspection

Dec 15, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: CARIDAD DELGADO, 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. Employee Health Guidelines, Reporting agreement were provided via Email.

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: Packages of raw crunchy salmon and tuna rolls displayed directly above packages of fully cooked sushi rolls in reach in cooler. COS: Raw food items were moved to appropriate location during inspection. x Print Date: 12/15/2025 Page 1 of 2 18 P Citation Description: 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 Observation: Retail Area: Various containers of in-store-made sushi packages made at 8 am and displayed at the self-service open-air cooler, including crunchy salmon roll, crunchy tuna roll, california roll and crunchy imitation crab rolls were found with an internal temperature between 54-56 degrees F when checked with an accurate probe thermometer at 10:30 am. COS: All sushi was removed and placed inside the freezer for cooling down. All sushi temperatures were checked and verified during the inspection. 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

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email. 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 proper cleanup of vomit and diarrheal events not available during inspection.

8-103.12(A) 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) PP

Food Processing Area: The person in charge did not follow the HACCP plan while measuring rice PH, PIC used a 3.25 oz cup of distilled water and 3.25 oz cup of rice when The HACCP plan specifies mixing 4 oz cups of distilled water and rice. COS: The procedures of Rice PH measuring according to the HACCP plan, were discussed with PIC during the visit. 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 Processing Area: Employee don gloves before washing their hands to engage in food processing. COS: Discussed with employee when to wash their hands; employees washed their hands and donned new gloves. x

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11Repeat

Food Service Area: Food employee was wearing bracelets while engaged in open food handling.

2024 — 1 inspection

Oct 30, 2024 — Met Sanitation Inspection Requirements· 3 violations· 2 stop-sale orders· Met Requirements

Inspector: FRANCIS ODIO, 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.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail Area: Strawberries displayed in produce area found with white, mold-like substances. COS: Adulterated produce was voluntarily discarded by management during the inspection. Stop sale order and release issued. See supplement.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PPRepeat

Retail Area: A package of sliced Black Forest ham stored inside the Deli Grab & Go open-air cooler was found with internal temperatures of 44 degrees F. COS: Food item was voluntarily discarded by management during the inspection. Stop sale order and release issued. See supplement. Repeat COS x Y x Repeat COS

Good Retail Practice Violations

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: Heavy ice build-up on ceiling, walls and boxes inside the meat walk-in freezer. Build-up cobwebs on ceiling over produce storage area.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold 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.

Publix Super Markets INC. # in Hialeah: Stop-Sale & Stop-Use Orders (2)

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 Publix Super Markets INC. # 1264 in Hialeah
Date	Order Type	Product	Brand/Lot	Reason
Oct 30, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Oct 30, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Publix Super Markets INC. # in Hialeah: Frequently Asked Questions

When was Publix Super Markets INC. # in Hialeah last inspected?: Publix Super Markets INC. # 1264 in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Publix Super Markets INC. # in Hialeah had?: Publix Super Markets INC. # 1264 in Hialeah has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix Super Markets INC. # in Hialeah find?: Publix Super Markets INC. # 1264 in Hialeah was most recently inspected by FDACS on January 6, 2026 (Met Sanitation Inspection Requirements).
Has Publix Super Markets INC. # in Hialeah had any stop-sale or stop-use orders?: Yes, Publix Super Markets INC. # 1264 in Hialeah has 2 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 Publix Super Markets INC. # in Hialeah?: The most frequently cited FDACS violations at Publix Super Markets INC. # 1264 in Hialeah are: 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; 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 Pf; 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 P.
Does Publix Super Markets INC. # in Hialeah have any repeat violations?: Yes, Publix Super Markets INC. # 1264 in Hialeah has had the following violations cited on multiple FDACS inspections: 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.