Handy Food Store # in Immokalee
Last inspected:
2902 Lake Trafford Rd, Immokalee, FL 34142Multiple stop-sale orders issued on December 22, 2025 required the destruction of time/temperature control products found at improper cold-holding temperatures. Three stop-use orders issued the same date addressed unsanitary equipment including a frozen drink dispenser, can opener, and ice machine. All equipment was repaired or replaced and released following inspector verification.
The facility's inspection record shows recurring high-priority violations across temperature control and hand hygiene. A December 22, 2025 inspection documented cold-held cheese, deli products, chorizo, and milk stored between 45°F and 58°F (minimum required 41°F), raw shelled eggs at 46°F, an employee donning gloves before hand washing, and mold accumulation in the frozen drink dispenser and debris on the can opener. Most violations were corrected on site during the inspection. A follow-up inspection on January 7, 2026 confirmed compliance, though a repeat high-priority violation was cited: chicken tenders in the front service area held at 124–126°F (minimum required 135°F). The product was reheated during inspection. A chlorine test kit deficiency noted in the January inspection was corrected by obtaining the required equipment.
Summary generated from Florida FDACS public inspection records.
Handy Food Store # in Immokalee: 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.
— 1 inspection
— Met Sanitation Inspection Requirements· 3 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
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) PPRepeat
FRONT SERVICE AREA: chicken tenders with an internal temperature of 124 to 126
degrees F. (Cos) Product Reheated.
Good Retail Practice Violations
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: walk-in cooler - beverages and eggs stored directly on the cooler floor.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
KITCHEN: chlorine test kit not available (cos) test kit obtained.
— 1 inspection
— Re-Inspection Required· 11 violations· 14 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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
Kitchen Area- Raw shelled eggs stored above hot dogs. (COS) Food items properly stored
during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Retail- Accumulation of mold-like substance in frozen drink dispenser. (COS) Employee
cleaned and sanitized dispenser during inspection.Kitchen- Accumulation of debris on can opener blade.
(COS) Employee cleaned and sanitized dispenser during inspection.Back Room- Accumulation of residue
inside ice machine. (COS) Employee cleaned and sanitized machine during inspection.
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- Cheese/deli products, chorizo, and milk internal temperatures 45.F, 51.F, 58.F. (COS)
Employee moved cheese products and chorizo to working cold holding unit. Milk and deli products
voluntarily discarded. See stop sale order.
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Retail- Raw shelled eggs ambient temperature 46.F in retail cooler. (COS) Employee stored
shelled eggs in working cold holding unit during inspection.
x
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 Area- Employee donned gloves and handled food prior to washing hands. (COS)
Employee properly washed hands during inspection.
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
Retail- No food protection manager certificate available for establishment.
Good Retail Practice Violations
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
Walk In Cooler- Various beverage/food items stored on floor.
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
Front Service Counter- Employee handling food without proper hair restraint.
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
Retail- Various retail coolers not maintaining temperature controlled food items at internal
temperature 41.F or below. (COS) Maintenance arrived during inspection to repair coolers.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Dish Area- No chlorine test strips available.
4-603.15
Fixed equipment or equipment or utensils that are too large for warewashing in sink
compartments or a warewashing machine not disassembled as necessary to allow access of the detergent
solution to all parts; or equipment components or utensils not scrapped or rough cleaned to remove food
particle accumulation. 4-603.15
Dish Area- Accumulation of debris inside three compartment spray nozzles. (COS)
Employee cleaned and sanitized nozzles during inspection.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
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.
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.
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.
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.
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.
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.
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.
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.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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.
— 1 inspection
— Met Sanitation Inspection Requirements· 13 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.
Vomiting and Diarrhea guidance provided.
Risk-Based Violations
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Retail area: Soda machine nozzle with encrusted with dark residue. COS: Cleaned during
visit.
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
Retail: vomiting and diarrhea written procedures were not available
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
Processing area: Food employee did not properly wash hand before donning gloved.
COS:Employee properly washed hands after instruction.
o
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Processing area: No sign posted at hand washing 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.
Food establishment does not have a Certified Food Protection Manager.
Good Retail Practice Violations
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: Raw shell eggs not stored 6 inches above the floor. COS: removed off floor and
placed in proper location.
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
Processing area: Employee not wearing hair restraint while working with exposed foods.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Processing area: Scoop found in contact with food in bulk flower bin under counter nearfryer.
COS: Scoop removed and placed in three compartment sink.
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: Cleaned equipment not stored inverted to allow air drying.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Processing area: No test kits for sanitizer available.
5-202.13
Air gap between the water supply inlet and the flood rim level of the plumbing fixture
or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or
no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or
equipment. 5-202.13 P
Processing area: Spray wand attached to three compartment sink hanging below the water
supply inlet.
o
Print Date: 12/16/2024
Page 2 of 3
53
Citation Description: After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Observation: Processing area: Mop not placed in position to allow air drying
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public
health hazard or nuisance or unlawful discharge. 6-501.14
Backroom: accumulation of dust in walk in cooler vents
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change
their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage
of employee’s clothing and other possessions. 6-305.11
Processing area: Employee personal items stored on prep
Handy Food Store # in Immokalee: Stop-Sale & Stop-Use Orders (14)
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.
Handy Food Store # in Immokalee: Frequently Asked Questions
- When was Handy Food Store # in Immokalee last inspected?
- Handy Food Store # 0075 in Immokalee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 7, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Handy Food Store # in Immokalee had?
- Handy Food Store # 0075 in Immokalee has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Handy Food Store # in Immokalee find?
- Handy Food Store # 0075 in Immokalee was most recently inspected by FDACS on January 7, 2026 (Met Sanitation Inspection Requirements).
- Has Handy Food Store # in Immokalee had any stop-sale or stop-use orders?
- Yes, Handy Food Store # 0075 in Immokalee has 14 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 Handy Food Store # in Immokalee?
- The most frequently cited FDACS violations at Handy Food Store # 0075 in Immokalee are: 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 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 Handy Food Store # in Immokalee have any repeat violations?
- Yes, Handy Food Store # 0075 in Immokalee has had the following violations cited on multiple FDACS inspections: 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 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.
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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 Handy Food Store # 0075. How we collect and verify this data.