Publix # 0510 Establishment #: in Homestead Bivd Homestead

Last inspected:

891 N, Homestead Bivd Homestead, FL 33030

Part of: Publix Florida health inspections, violations & closures

Overview

Publix Super Market #0510 in Homestead has had 4 inspections on record between September 2022 and February 2026, with 22 total violations documented. The facility underwent a re-inspection in September 2022 that identified 15 violations, primarily involving temperature control failures in deli and retail cold holding units, ready-to-eat food date marking lapses, and improper chemical storage in the bakery. A follow-up inspection on October 12, 2022 found the facility had corrected most issues, though cold-holding temperature violations persisted in deli items and packaged sausages. An August 2024 inspection cited 6 violations, including a repeat cold-holding temperature control failure affecting deli meats stored between 42–44°F when 41°F or below was required, single-use glove contamination where an employee handled multiple food items without changing gloves between tasks, and improper hand-washing procedures. All violations were corrected on site during inspections. The most recent focused inspection on February 9, 2026 documented no violations.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.
22Violations

Last inspected FDACS:

Publix # 0510 Establishment #: in Homestead Bivd Homestead: FDACS Inspection History (4)

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: NESTOR TRUJILLO, STORE MANAGER

Comments: Survey sampling

No violations or enforcement actions recorded for this inspection.

— 1 inspection
— Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: WHITNEY E KHAN

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 issues described regarding Request #5117517 were addressed with the person in charge during the inspection.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food Service- employee observed wearing single-use gloves, exiting food and entering food preparation areas, returning to work to continue to handle food items for customer orders, without changing their gloves between tasks and once they have become contaminated. COS, employee wash hands and donned new gloves. Proper glove usage discussed with management during inspection x Print Date: 8/14/2024 Page 1 of 2 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Meat department - rust accumulation observed on preparation table next to meat grinder. COS, employee wash, clean and sanitize surface of equipment.
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 - Multiple items were probed with an accurate thermometer and found between 42-44* of temperature in deli meats retail self service open unit: Ham, turkey and Virginia ham. COS, all products were moved to the blast chiller to cooled down below 41*F. x Y x Repeat COS
2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Bakery area - employee personal protein drink bottle stored on preparation table. COS, personal drink was discarded by management.
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 - Food employees did not wash hands between entering and exiting each food preparation area and prior to donning gloves and then returning to handle food items. COS, employee was ask to stop, wash hands and donned new gloves. Proper hand washing procedures were discussed with management during inspection 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. 2-303.11
Meat, bakery, and food service area: Food employees wearing bracelets and/or personal wristwatches while preparing food. COS, all personal items were removed during the inspection.
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Meat department - Water was observed leaking from the drain pipe under the hand wash sink located next to the poultry walk-in cooler. COS, water leak was fixed during the visit.
— 2 inspections
— Met Inspection Requirements· 1 violation· Met Requirements

Inspector: WENNDY AYERDIS, ENVIRONMENTAL SPECIALIST II

Person in charge: KARINA MARTINEZ

Comments: Visit conducted to verify compliance of food safety citations observed during previous inspection. Food establishment has complied with fixing the faucet at the hand sink next to the Alto-Sham hot holding unit. Hot and cold water were verified at this sink.

Risk-Based Violations

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
Deli- Multiple food items measured out of temperature at the sandwich station cold unit next to the entrance: chopped lettuce 41.3-41.5*F; sliced tomatoes 43-44*F. COS, products were placed under proper refrigeration. Retail- Multiple sausage and hot dog packages found in the retail sausage cold unit measured between 41.1-44*F: Nathan's hot dogs; mini sausages; sausages. COS, products were placed under proper refrigeration. x
— Re-Inspection Required· 15 violations· Re-Inspection Required

Inspector: WENNDY AYERDIS, ENVIRONMENTAL SPECIALIST II

Person in charge: FRANK ROJAS

Comments: 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. Request 5084574. Issues were discussed with management. The food establishment has 14 calendar days to fix the faucet next to the Alto-Sham hot holding unit so that hot and cold running water are available at all times at the hand sink. Failure to comply may result in administrative action.

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
Personal in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: hand washing; cooking temperatures; cold temperatures; equipment sanitization. o
4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Bakery- Old dough residue encrusted on floor mixer dough hook installed at the floor mixer near the proofer. COS, equipment was washed, rinsed, and sanitized. Meat- Old meat residue encrusted on slicer blade and guard of the slicer found near the ware wash sink. COS, equipment was washed, rinsed, 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
Kitchen- Breaded raw chicken mix (breasts, thigh, wings) cooked at the fryer measured between 131-151*F in some parts when employee stated it was fully cooked. COS, chicken was cooked further until it achieved 165*F in all parts. 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
Deli- Multiple items measured out of temperature in sandwich station cold unit: cheddar cheese 48*F; cut lettuce 46*F; cut tomatoes 50*F (right cold holding unit); American white cheese 45.5*F; cut tomatoes 42.2*F (left cold holding unit). COS, all products were placed under proper refrigeration. Deli- Multiple items measured out of temperature in reach-in cold holding unit located under the speed oven toaster: cut tomatoes 46.2-48*F; cut lettuce 43.7*F; 41.9 muenster cheese 41.9*F; Swiss cheese 44.5*F; provolone cheese 43.5; pepper jack cheese 45.3*F. COS, all products were placed under proper refrigeration. Kitchen- Box of chicken tenders placed on rolling rack near the fryers measured 44.7*F. COS, chicken was placed under proper refrigeration. Retail- food items measured out of temperature: cheddar cheese sausage 42.4*F; smoke sausage 44.1*F. COS, food items were placed under proper refrigeration. x
3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP
Deli- Multiple packages of open deli meat placed in the display cold unit were found with no date mark and employees did not know when they were opened: seasoned chicken; seasoned turkey; bologna/mortadella. COS, products were voluntarily discarded by management during the inspection. 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
Deli- All food items placed in the hot holding unit under Time as a public health control were found to not have the times written on the planogram when food items were removed from temperature control: chicken tenders, mashed potatoes, lima beans, sausage, macaroni and cheese, corn, onion rings, smoked pork, yellow rice, carrots. COS, times were written on planogram for all food items. x
3-501.19(B)(3) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in time when the food is removed from temperature control. 3-501.19(B)(3) PP
Deli- Multiple food items held under Time as a Public Health Control in the hot holding unit were found not discarded within 4 hours, based on the times written on the planogram: fried onion rings; potato wedges. COS, food items were voluntarily discarded by management. x
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
Bakery- Open bucket of sanitizer found stored next to buckets of apricot glaze and other donut glazes, along with donut glaze bags on the bottom shelf of the preparation table across from the ovens. COS, sanitizer was moved to an appropriate location. x Print Date: 9/26/2022 Page 2 of 4
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
Kitchen, Deli- Food employees did not wash hands between entering and exiting each food preparation area and prior to donning gloves and then returning to handle food items. Proper hand washing procedures were discussed with management during inspection. o
3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Bakery- Food employee observed using bare hands to touch the blocks of ready-to-eat butter that were being added to the butter cream mix in the mixing bowl of the floor mixer. COS, butter cream was voluntarily discarded by management and the mixing bowl and dough hook were washed, rinsed, and sanitized. x Print Date: 9/26/2022 Page 1 of 4 13 P Citation Description: Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P Observation: Kitchen, Deli- Food employees observed wearing single-use gloves, entering and exiting food preparation areas, returning to work to continue to handle food items for customer orders, without changing their gloves between tasks and once they have become contaminated. Proper glove usage discussed with management during inspection. o

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11
Retail- Numerous ice creams held in the retail ice cream freezer unit were found not held frozen. COS, food items were voluntarily discarded by management during the inspection. x
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- Commercially processed imitation crab packages found stored directly under the condensing unit leak inside the chicken walk-in cooler. COS, the shelving unit was moved away from the leak. 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
Deli- Both sandwich stations were found in disrepair with ambient temperatures between 44-55*F. COS, units were fixed during the inspection and achieved an ambient temperature between 37-40.4*F. DeliReach-in cold unit housing sliced tomato packages and shredded lettuce packages was found in disrepair with an ambient temperature between 42-43.5*F. COS, equipment was fixed by technician during inspection and achieved an ambient temperature of 30*F. x
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- Air ambient digital thermometer of the sandwich unit next to the hot holding unit was found in disrepair and not showing any measurement readings. o
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Meat- Condensing unit black drain pipe in the chicken walk-in cooler found leaking. Deli- Faucet handle for the hot water found in disrepair at the sanitize compartment of the ware wash sink, with the faucet handle screw needing to be pressed down to turn on the hot water. Deli- Cold water faucet handle found in disrepair and unable to turn off the cold water at the hand sink closest to the ware wash sink. Deli- No water was available at the hand sink next to the Alto-Sham hot holding unit due to the faucet handles being in disrepair. The food establishment has 14 calendar days to fix the faucet so that hot and cold running water are available at all times at the hand sink. Failure to comply may result in administrative action. Temporarily the employees may use the hand sink next to the fryers until this is corrected. o

Publix # 0510 Establishment #: in Homestead Bivd Homestead: Frequently Asked Questions

When was Publix # 0510 Establishment #: in Homestead Bivd Homestead last inspected?
Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 9, 2026. Inspection type: Focused Inspection.
How many inspections has Publix # 0510 Establishment #: in Homestead Bivd Homestead had?
Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # 0510 Establishment #: in Homestead Bivd Homestead find?
Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead was most recently inspected by FDACS on February 9, 2026 (Focused Inspection).
Has Publix # 0510 Establishment #: in Homestead Bivd Homestead had any stop-sale or stop-use orders?
No, Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Publix # 0510 Establishment #: in Homestead Bivd Homestead?
The most frequently cited FDACS violations at Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead are: 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) P; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.
Does Publix # 0510 Establishment #: in Homestead Bivd Homestead have any repeat violations?
Yes, Publix # 0510 Establishment #: 72088 in Homestead Bivd Homestead has had the following violations cited on multiple FDACS inspections: 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) P; 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B).

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