Publix # in Highland City

Last inspected:

5185 Us Highway 98 S, Highland City, FL 33846

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #1171 in Highland City had one focused inspection on May 15, 2025, which addressed concerns from a prior complaint. An earlier full inspection on February 8, 2023 documented 12 violations, all corrected on site during the inspection. Violations included improperly tagged shellstock in the seafood area, undated ready-to-eat foods in the deli cooler, and missing paper towels at a handwashing sink in the deli. No stop-sale or stop-use orders were issued.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.
12Violations

Last inspected FDACS:

Publix # in Highland City: FDACS Inspection History (2)

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
— Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: The issues described in request #5131918 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

— 1 inspection
— Met Inspection Requirements· 12 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

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 . BRIAN NEGRON, A.MANAGER/PERSON IN CHARGE TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf
Seafood area- opened half bag of mussels in the walk in cooler do not have its tag with it, tag is only with the other half of the mussels in the display cooler. COS- person in charge had food employee removed the mussels in the display cooler along with the tag and place it back into the container with the rest of the same lot of mussels in the walk in cooler so the one tag is with the entire lot of mussels. x
3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Deli area- containers of leftover soups made yesterday and stored in the walk in cooler are not date marked, one bulk package of deli luncheon ham opened yesterday and stored in the service cooler case is not date marked. COS- person in charge had food employee place date stickers coded for yesterday on the containers of soups and deli ham. x Print Date: 2/8/2023 Page 1 of 4
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
Deli area- no paper towels available at one hand wash sink. COS- person in charge provided paper towels at the hand wash sink. x

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)
Deli area- packages of previously frozen spaghetti noodles and meat sauce thawing in pot of water in the food prep sink does not have cool water continuously running over the products during thawing. COS- person in charge turned on the cold water to run over the thawing products in the pot. x
3-304.14(B)(1) 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)
Bakery Area- Wet wiping cloth stored on top of icing bucket on storage shelf. COS- person in charge moved the wiping cloth and placed it in a proper storage location. x
3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Deli area- 2 in use scissors used for food contact bag cutting were being stored in a container of water at room temperature on table next to the turbo oven. COS- person in charge had food employee move the scissors over to the 3 compartment sink to be cleaned and sanitized. x
4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Seafood area- clean utensils not stored in plastic storage container with handles up. COS- food employee inverted the utensils in the storage container. x
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
Seafood area- caulking peeling off the ice machine under the chute door and hanging down over the bulk ice in the roll cart below. Produce area- damaged and scored plastic scoop on storage rack for clean food equipment. COS- person in charge voluntarily remove the scoop from service by discarding it. o
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Seafood area- black mildew like residue on the underside of the ice machine's chute bin door that is over the bulk ice in a roll cart that is missing its lid/cover. Retail area- ice buildup on bottom sides of several shelves in the reach in freezer display unit for pints of ice cream. o
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Seafood area- a plumbing pipe is missing for the ice machine's drainage system that allows the water runoff to empty directly into the floor drain below, water is pooling around the back corner of the ice machine. o
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
Deli area- stagnant water pooling on the floor around the auto dishwasher unit. Back area- trash and dirt buildup on the floor along the walls under storage shelving units. o
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, bakery and meat areas- personal food/articles not stored in their designated areas for employee belongings/food. Drinks observed in processing areas on storage shelves with single use articles, food equipment and/or food products or observed in walk in coolers not in their designated bin for such personal food items. COS- person in charge had food employees remove the items and store them in their proper storage areas for personal food and articles. x Print Date: 2/8/2023 Page 2 of 4

Publix # in Highland City: Frequently Asked Questions

When was Publix # in Highland City last inspected?
Publix # 1171 in Highland City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 15, 2025. Inspection type: Focused Inspection.
How many inspections has Publix # in Highland City had?
Publix # 1171 in Highland City has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Highland City find?
Publix # 1171 in Highland City was most recently inspected by FDACS on May 15, 2025 (Focused Inspection).
Has Publix # in Highland City had any stop-sale or stop-use orders?
No, Publix # 1171 in Highland City has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Publix # in Highland City?
The most frequently cited FDACS violations at Publix # 1171 in Highland City are: 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; 3-203.12: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) Pf.

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This page is maintained by FloridaFoodSafety.org and is not affiliated with Publix # 1171. How we collect and verify this data.