How many inspections has Green Apple Meat Market in Hobe Sound had?

Green Apple Meat Market in Hobe Sound has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Green Apple Meat Market in Hobe Sound find?

Green Apple Meat Market in Hobe Sound was most recently inspected by FDACS on November 19, 2025 (Focused Inspection).

Has Green Apple Meat Market in Hobe Sound had any stop-sale or stop-use orders?

Yes, Green Apple Meat Market in Hobe Sound has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Green Apple Meat Market in Hobe Sound

Name: Green Apple Meat Market in Hobe Sound Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

11543 Se Federal Hwy, Hobe Sound, FL 33455

Martin County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Davids Estrada
FDACS Estab #: 363224

Overview

Green Apple Meat Market in Hobe Sound, FL has 5 FDACS food safety inspections on record with 47 violations and 7 stop-sale or stop-use enforcement actions.

5FDACS Insp.

47Violations

7Stop-Sale Orders

Last inspected FDACS: November 19, 2025

Green Apple Meat Market in Hobe Sound: FDACS Inspection History (5)

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 19, 2025 — Focused Inspection· Focused Inspection

Inspector: CANDICE ATKINS

Comments: Trainee present during inspection. All violations verified by primary inspector. Check-Back release issued for restroom door opening into exposed food processing area.

No violations or enforcement actions recorded for this inspection.

Oct 28, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 15 violations· 2 stop-sale orders· Met Requirements

Inspector: 363224

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. The restroom doors open into area where exposed food is being prepared. The food establishment has 30 days from 10/14/2025 to correct the violation. If The Violation Has Not Been Corrected Within 30 days from 10/14/2025, then all food service near the restroom in question will be placed on a stop use/sale order. Minimum contruction requirements, Guidance of written procedure of vomiting and diarrhea event clean up provided.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance is demonstrated through hand washing, cold and hot holding and sanitization. Y o

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

No designated person in charge present at the beginning visit. COS: Manager arrived during visit. Y x

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail: Dented can of red beans found on shelf. COS: Dented can was voluntarily discarded with inspectors. See stop sale order and release.

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or chemical sanitizer generated by a device located onsite at the food establishment not produced by a device that displays the EPA device manufacturing facility registration number on the device, or is not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) PfPf

Meat department: Sanitizer used at three compartment sink did not meet sanitizer requirements. Not able to be measured. COS: Bleach used as sanitizer was mixed and verified by inspectors. Dishes previously cleaned were placed in three compartment sink to be cleaned and sanitized

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 processing Steak and pepper found on steam table with internal temperature taken with an accurate thermometer at 115 degrees F during visit. COS: Steak and pepper were reheated to 165 degrees F during visit. Y o

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) PP

Retail: Various sauces( salsa, salsa verde and pico de gallo) displayed inside reach-in cooler with internal temperature between 42 - 45 degrees. COS: All Sauces were voluntarily discarded during visit. Y 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

Written procedures for vomit and diarrhea events not provided during visit. Industry document provided during visit.

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: Upon entering food processing area, food employee donned gloves prior to washing their hands to work with food. COS: Hand washing policy was discussed. Food employees washed hands and donned clean gloves. Y x

6-301.13 Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13

Food processing: Hand soap provided at dump sink. COS: hand soap was removed from dump sink.

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.Repeat

No certified food protection manager certification available during visit.

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

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

Meat department: Packages of frozen meat stored directly on floor inside walk-in freezer.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Retail: Employee restroom door not self-closing.

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Retail: Employee restroom door opens directly into the area where steam table, oven and flat top grill were located. Establishment has 30 days from 10/14/2025 to correct the violation. See comments. Y o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside: Drain plug not available at dumpster.

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.

Oct 14, 2025 — Re-Inspection Required· 32 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: 363224

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. The restroom doors open into area where exposed food is being prepared. The food establishment has 30 days to correct the violation. If The Violation Has Not Been Corrected Within 30 days, then all food service near the restroom in question will be placed on a stop use/sale order. Minimum contruction requirements, Guidance of written procedure of vomiting and diarrhea event clean up, food allergy awareness, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance is demonstrated through hand washing, cooking, cooling, cold and hot holding, sanitization and allergy awareness. Y o

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

No designated person in charge present at the beginning visit. COS: Manager arrived during visit. Y x

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail: Dented can of table cream found on shelf. COS: Dented can was voluntarily discarded with inspectors. See stop sale order and release.

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

Meat department: Raw shell egg and raw chorizo stored over ready to eat beef and pulled chicken inside walk-in cooler. COS: Proper separation was applied during visit.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Meat department: Observed food employee wash utensils without sanitizing. COS: All utensils were moved to three compartment sink to be clean and sanitized. x

3-401.11(A)(3) Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously. 3-401.11(A)(3) PP

Food processing: Chicken leg and thigh were cooked with internal temperature taken with an accurate thermometer between 115- 142 degrees F during visit. COS: Chicken leg and thigh were cooked to 165 degrees F during visit. x

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

Meat department: Beef curry(barbacoa) cooled over night inside walk-in cooler were found with internal temperature of 61 degrees F during visit. COS: Beef curry was voluntarily discarded during visit. See stop sale and release. Y 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: Mixed fruit cups including cut cantaloupe were found inside stand reach in cooler with internal temperature of 43 degrees F. COS: Mixed fruit cups including cut cantaloupe were voluntarily discarded. Y x

Food processing: Beef curry(barbacoa) and chicken taquitos prepared at 9 am found on steam table at 10:30am with internal temperature between 122-134 degrees F. COS: Beef curry and chicken taquitos were reheated and verified by inspector. Y x

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) PP

Food processing: Cut lettuce, various salsa sauces and cheese found inside walk-in cooler with internal temperature of 42 degrees. Meat department: Chorizos and cheeses found inside display case with internal temperature of 61 degrees COS: All out of temperature time/temperature control for safety foods were voluntarily discarded during visit. See Stop Sale order and release. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Food processing: Various salsa sauces prepared 24 hours ago were not date marked. COS: Various salsa sauces were voluntarily discarded due to cold holding violation. x Print Date: 10/14/2025 Page 2 of 5 Y x Y o

Written procedures for vomit and diarrhea events not provided during visit. Industry document provided during visit.

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

Meat department: Lighters store over meat wrapping paper. COS: Proper separation was applied during visit. x

Meat department: After employee touching trash bin and register, food employee was donning gloves prior to washing their hands to touch food. COS: Hand washing policy was discussed. Food employees washed hands and donned clean gloves.

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

Food processing: Hand wash sink was blocked white bucket inside basin. Meat department: hand wash sink was blocked by trash bin during visit. COS: Non hand wash item was removed to make hand wash sink accessible 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.

No certified food protection manager certification available during visit. Industry Document Provided.

Good Retail Practice Violations

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

Meat department: Cooked beef was cooling inside walk-in cooler in a deep, covered container with large quantity. Retail: Cut cantaloupe was cooling inside reach-in cooler next to food processing in a deep covered containers. COS: Proper cooling method was discussed with owner and items were discarded due to cooling violation.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food entity doesn't have a thin probe thermometer for thin food items.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Various food items including salsa sauce, cut fruits, horchata, peanuts, tortilla chips, pork fat and beans made & packaged onsite displayed inside reach-in cooler and retail shelves not labeled with one or more of the following: Common name, ingredients with sub-ingredients, weight and establishment information. COS: Proper labels provided during visit. Y x

Retail: Various bakery items displayed inside case next to register and available for consumer self-service missing common names and ingredients list in plain view of the consumer. COS: Items removed from consumer self-service during visit. Y x Print Date: 10/14/2025 Page 3 of 5 o 36 Citation Description: Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15 Observation: Produce: Entrance door next to produce area wasn't completely closed at the beginning of inspection. COS: Door closed during inspection.

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Retail: Food items held for return stored with retail food items inside reach-in freezer next to seafood display cooler.

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

Meat department: Packages of frozen meat stored directly on floor inside walk-in freezer.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food processing: Hair restraint wore by employees not effectively covering their hair. Meat department: Employee not wearing effective hair restraint while working with exposed foods.

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)

Food processing: Splash guard not available between hand wash sink and steam table to protect the hot food from splash contamination.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat department: Cutting board next to meat grinder found scored and black mold build up. COS: Cutting board removed from service during visit.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Meat department: Heavy ice build up inside the reach-in coolers displaying chicken and seafood. COS: Ice cleaned up during visit and verified.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat department: Three compartment sink faucet was leaking.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Retail: Employee restroom door not self-closing.

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Retail: Employee restroom door opens directly into the area where steam table, oven and flat top grill were located. Establishment has 30 days to correct the violation. See comments. o Print Date: 10/14/2025 Page 4 of 5 Y o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside: Drain plug not available at dumpster.

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

Meat department: Old food debris build up on floor inside walk-in cooler and freezer.

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

Meat department: Employee personal food stored with retail food items inside walk-in cooler. COS: Employee personal food was separated during visit.

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 cooling time and temperatures.

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 cooling time and temperatures.

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 cooling time and temperatures.

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.

2024 — 2 inspections

Mar 26, 2024 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Visit conducted for Request #5111822.

No violations or enforcement actions recorded for this inspection.

Mar 21, 2024 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Visit conducted for Request #5111702. Posting of official notice Section 500.121, Florida Statutes.

No violations or enforcement actions recorded for this inspection.

Green Apple Meat Market in Hobe Sound: Stop-Sale & Stop-Use Orders (7)

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 Green Apple Meat Market in Hobe Sound
Date	Order Type	Product	Brand/Lot	Reason
Oct 28, 2025	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 28, 2025	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.
Oct 14, 2025	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 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Oct 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Oct 14, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Oct 14, 2025	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.

Green Apple Meat Market in Hobe Sound: Frequently Asked Questions

When was Green Apple Meat Market in Hobe Sound last inspected?: Green Apple Meat Market in Hobe Sound was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Focused Inspection.
How many inspections has Green Apple Meat Market in Hobe Sound had?: Green Apple Meat Market in Hobe Sound has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Green Apple Meat Market in Hobe Sound find?: Green Apple Meat Market in Hobe Sound was most recently inspected by FDACS on November 19, 2025 (Focused Inspection).
Has Green Apple Meat Market in Hobe Sound had any stop-sale or stop-use orders?: Yes, Green Apple Meat Market in Hobe Sound has 7 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 Green Apple Meat Market in Hobe Sound?: The most frequently cited FDACS violations at Green Apple Meat Market in Hobe Sound are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-101.11: No designated person in charge present at the establishment during all hours of operation. 2-101.11 Pf; 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 P.
Does Green Apple Meat Market in Hobe Sound have any repeat violations?: Yes, Green Apple Meat Market in Hobe Sound has had the following violations cited on multiple FDACS inspections: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-101.11: No designated person in charge present at the establishment during all hours of operation. 2-101.11 Pf; 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 P.