Djons Village Market in Indialantic
249 5th Ave, Indialantic, FL 32903
Djons Village Market in Indialantic, FL has 8 FDACS food safety inspections on record with 49 violations and 21 stop-sale or stop-use enforcement actions.
Last inspected FDACS: January 26, 2026
Djons Village Market in Indialantic: FDACS Inspection History (8)
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.
— 2 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Visited establishment per request # 5149248
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: Establishment has requested a visit to remove ROP machine from service.
This offsite industry visit is being conducted to document a conversation to help assist the food establishment with compliance of
recent pending stop-use order.
The original Stop-Use Order issued 10/27/2025 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been
obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request
for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
The original Stop-Use Order for the reduced oxygen packaging machine placed on 10/27/2025 remains in effect. Food
establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been
made and/or when required documents have been obtained to request food safety inspector visit for written release of product
and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action.
Check-Back release issued for Stop Use Order on mechanical dish washing machine.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Warewashing facilities: installed,
maintained, and used; test strips.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements· 10 violations· 5 stop-sale orders· 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.
Trainee present during inspection. All violations verified by primary inspector.
Visited establishment per Request #5144126.
The original Stop-Use Order for the ware washing machine and reduced oxygen packaging machine placed on 10/31/2025
remains in effect from the Reduced- Oxygen Packaging machine and Mechanical dishwashing machine. Food establishment can
visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
Risk-Based Violations
Deli Kitchen- package of raspberries in the reach in condiment cooler near the handwash
sink had a buildup of mold-like matter. Cos- package of raspberries were voluntarily discarded by
management.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat area- bandsaw near the prep table with an unknown usage date had a buildup of dried
meat residue. Cos- bandsaw was cleaned and sanitized by management.
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
Sushi area- Acidified white sushi rice held for more than 24 hours stored underneath the
prep table near the microwave had an internal temperature of 62 deg F taken with an accurate calibrated
thermometer. Tempura shrimp held for more than 24 hours in the reach in condiment cooler on the prep
table above the microwave had an internal temperature of 45 deg F. Cos- Acidified white sushi rice and
tempura shrimp was voluntarily discarded by management.Deli Kitchen- container of ceviche held for more
than 24 hours in the reach in condiment cooler near the handwash sink had an internal temperature of 43
deg F taken with an accurate calibrated thermometer. Cos- container of ceviche was voluntarily discarded
by management. Retail Cafe area- container of boiled eggs displayed in the reach in open face drink cooler
held for more than 24 hours had an internal temperature of 43 deg F taken with an accurate calibrated
thermometer. Cos- container of boiled eggs were voluntarily discarded by management.
x
Print Date: 11/17/2025
Page 1 of 3
21
Pf
Citation Description: 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) Pf
Observation: Backroom area- container of tomato sauce held for 24 hours on the storage rack in the walk
in cooler does not bear a date from when it was opened. Cos- container of tomato sauce was date marked
during the visit.Meat area- Container of tomato sauce held for more than 24 hours in the reach in standing
cooler does not bear a date from when it was opened. Cos- container of tomato sauce was date marked
during the visit.Sushi area- containers of cut lettuce and cabbage in the reach in condiment cooler near
fryers held for more than 24 hours does not bear a date from when they were cut. Cos- containers of cut
lettuce and cabbage were date marked during the visit.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Food Service area- No asterisk is provided on the sign disclosing the sliced tuna is raw/
undercooked (lightly seared) in the display cold food case.
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
Main Kitchen- Handwash sinks near the warewash sink and mechanical dish machine are
blocked by rolling cart, spray bottle, and broom. Cos- rolling cart, spray bottle, and broom were moved to
new locations allowing access to all handwash sinks during the visit.
Good Retail Practice Violations
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- Blondies near Cafe retail counter did not have ingredients listed. COS- Items were
placed behind the counter.
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
Back room- Boxes of food products stored directly on the floor of the walk-in freezer. Meat
department- Boxes containing meats stored directly on the floor in the cold room.
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
Cafe- Employee is not using a hair restraint. Kitchen- Employees with facial hair not wearing
beard guards.
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
Back kitchen area- Yellow cutting board and green cutting board heavily scored in rack near
the ware washing machine.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Prep Kitchen- Cooking pans stored on the storage rack near the food service area are
encrusted with grease deposits.
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.
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.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: Trainee present during inspection. All violations verified by primary inspector.
Stop Use Order issued on 10/27/25 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will
result in Administrative Action.
Visit conducted for Request #5143742.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 26 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.
Visit conducted per request #5142166.
The issues described in Request #5142166 were addressed with the person in charge during this inspection.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Provided establishment with Reporting Agreement, Clean-up guidance handout, and Time as a Public Health Control handout.
Provided establishment with contact information for Matthew Johansson for information on obtaining HACCP Plan and Special
Process Approval.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
Deli Kitchen- Package of raspberries store inside the reach in condiment cooler near the
stove had mold-like substance. COS- package of raspberries were voluntarily discarded in presence of the
inspector.
x
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- Shellstock tags are not marked with the date of the last sale, serve, or
discard of the batch of shellstock.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat cutting area- Bandsaw and knives stored in a bin on the storage rack used for cutting
meat yesterday 10/26 had a buildup of dried meat residue on the blade and internal areas. COS- Bandsaw
was cleaned and sanitized during the visit; Knives were moved to the three compartment sink to be
washed, rinsed, and sanitized during the visit.
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
Back room- metal trays of Brussels Sprouts and Sweet Potato Wedges cooked yesterday
10/26 held in the walk in cooler had internal temperatures of 45 degrees F measured using a calibrated
thermometer. COS- metal trays of Brussels Sprouts and Sweet Potato Wedges were voluntarily discarded
and witnessed by inspector.
x
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
Retail area- Rotisserie Chicken held in hot holding case for more than 2 hours had an
internal temperature of 125 degrees F as measured using a calibrated, accurate thermometer. COSRotisserie Chicken was voluntarily discarded and witnessed by inspector. Cafe area- puff pastry containing
cooked spinach and cheese in hot holding display case held for more than 2 hours had an internal
temperature of 70 deg F. Cos- puff pastry was voluntarily discarded by management. See stop-sale and
release.
x
Print Date: 10/30/2025
Page 2 of 6
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Food Service area- cooked salmon fillets, crab cakes, meatballs, shrimp cocktail, and other
cold holding foods in the reach in case had internal temperatures of 44-48 degrees F as measured using a
calibrated, accurate thermometer. Ceviche held more than 24 hours in the reach in condiment cooler near
the stove had an internal temperature of 43-45 degrees F as measured using a calibrated, accurate
thermometer. Cos- All cold food were voluntarily discarded during the visit. See stop-sale order and
release.Bakery- Opened package of butter in reach in condiment cooler had an internal temperature of 45
degrees F as measured using a calibrated, accurate thermometer. Cos- opened package of butter was
voluntarily discarded during the visit. See stop-sale order and release.Cafe area- Green juice held in the
reach in display drink cooler held for more than 24 hours had an internal temperature of 46 degrees F
measured using an accurate, calibrated thermometer. COS- Green Juice was voluntarily discarded in
presence of the inspector. See stop sale order and release. Retail cheese case- Asiago cheese had
internal temperature of 46 degrees F measured using an accurate, calibrated thermometer. COSCheeses were placed under proper refrigeration. Norpaco branded olives stuffed with cheeses and garlic
in reach in display case across from the food service area had internal temperatures of 42-44 degrees F
measured using a calibrated, accurate thermometer. COS- Norpaco branded olives stuffed with cheeses
and garlic were placed under proper refrigeration during the visit.
Y
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No documentation is provided for employees to report to the person in charge about
foodborne illnesses. Provided establishment with Reporting Agreement during the visit.
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
Back room- Various foods prepared on site (fish, chicken, empanadas, etc.) held in the
walk-in cooler more than 24 hours were not date marked. Cafe area- Container of milk and other dairy
products held in reach in cooler more than 24 hours were not date marked. COS- All products were
properly date marked during visit.
Y
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPf
Food Service area- No Consumer Advisory is provided for raw/ undercooked (lightly
seared) sliced Ahi tuna in the reach in cold food case. Retail- No Consumer Advisory is provided for
packages of sushi containing raw fish. COS- all consumer advisory signs were provided on the reach in
display cooler and reach in cold food case.
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food
by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Food Service area- no asterisk is provided on the sign disclosing the sliced tuna is raw/
undercooked in the display cold food case. Oyster bar- no asterisk or statement is provided on the sign
disclosing the various oysters are raw/ undercooked in the seafood display case.Meat area- no asterisk is
provided on the sign disclosing the dry aged meat is raw/ undercooked in the meat display case.
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
Person in charge was unable to provide written protocols for the cleanup of vomiting and/or
diarrhea. Industry guidance document provided.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Meat department- spray bottle containing quaternary sanitizer was tested at a concentration
of above of 400ppm. COS- Spray bottle containing sanitizer was emptied, remixed, checked, and verified
during the visit.
Print Date: 10/30/2025
Page 3 of 6
x
27
Pf
Citation Description: Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 Pf
Observation: Retail- In-store made orange juice packaged on site is not labeled with warning label. CosIn store made orange juices were removed to be labeled correctly during the visit.
3-502.12
Properly prepared HACCP plan not submitted to the Florida Department of
Agriculture and Consumer Services before engaging in reduced oxygen packaging as specified in
3-502.12. 8-201.13(B)
Meat department- In store made hamburger patties stored on storage rack are packaged in
reduced oxygen packaging without a required approved HACCP plan. COS-Hamburger patties were
voluntarily discarded and verified by inspector. See stop sale order.
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
Seafood area- Employee re-entered the processing area and donned gloves prior to
washing their hands to handle exposed food for a customer. COS- Employee washed their hands and
donned new gloves. Deli kitchen- Observed employee re-entering the kitchen area from the back room
and did not was hands prior to handling exposed foods. COS- Employee washed their hands during the
visit. Cafe- Employee re-entered the area and began making coffee for a customer without washing their
hands. COS- Discussed with employee on when to wash their hands and employee washed their hands.
x
Print Date: 10/30/2025
Page 1 of 6
8
Pf
Citation Description: 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
Observation: Meat counter/ Meat cutting room/ Sushi area/ Kitchen area: Hand washing sinks not
supplied with soap and a means to dry hands. COS- Soap and disposable paper towels were provided to
all handwash sinks during the visit.
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
Main kitchen- Handwash sink near the warewash sink is blocked by a rolling cart. Cosrolling cart was moved allowing access to the handwash sink.Meat area- Handwash sink near the prep
table is blocked by establishment's broom. Cos- broom was moved to another location allowing access to
the handwash sink.Food Service area- Handwash sink near the reach in cold foods case is blocked by a
rolling cart. COS- rolling cart was moved to another location alowing access to the handwash sink.
Good Retail Practice Violations
30
Special process approval not obtained from the Florida Department of Agriculture
and Consumer Services before smoking food as a method of preservation, curing food, using food
additives or adding components as a method of preservation or to render a food non-time/temperature
control for safety, packaging time/temperature control for safety food using a reduced oxygen method,
operating a molluscan shellfish life-support system, custom processing animals, or sprouting seeds or
beans. 5K-4.0050(1)
Establishment is performing reduced oxygen packaging and acidifying sushi rice that is
stored at room temperature without a special process approval. Stop-Use order issued under another
citation.
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration,
or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Back room- Packages of reduced oxygen packaged grouper fish and Ahi tuna cubes in the
walk in cooler were thawed from yesterday 10/26 without the packages uncut or fish removed from
package. Cos- packages of reduced oxygen packaged fish were voluntarily discarded.Sushi areaPackage of Ahi Tuna cubes thawing in a container of standing water in the prep sink near the handwash
sink. COS- Packages of Ahi tuna cubes were voluntarily discarded during the visit. See stop sale order
and release.
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)
Cafe retail- Packages of brownies and cookies near the register are not labeled with
establishment's name address, and ingredients. Cos- packages of brownies and cookies were removed to
be labeled during the visit.
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 area- Boxes of meat stored directly on the floor near the prep table and storage racks.
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
Kitchen/ Food Service/ Cafe area- Employees working with exposed foods are not wearing
hair net and beard guards.
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)
Bakery- scoops with no handles and scoops with handles are stored directly touching flour,
sugar, and powered sugar stored in containers that are underneath the work bench. COS- All scoops were
removed from the containers by management.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Back kitchen area- Cleaned pans on the storage rack near the ovens are stacked together
preventing proper air drying.
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
Back kitchen area- yellow cutting board on storage rack near the hot sanitizing warewash
machine and green cutting board on the prep table are heavily scored.
4-302.13
Temperature measuring device not provided and readily accessible for frequently
measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible
registering temperature indicator not provided and readily accessible for measuring the utensil surface
temperature in a hot water mechanical warewashing operation. 4-302.13 Pf
Back Kitchen area- Irreversible registering temperature indicator is not available for the hot
sanitizing warewashing machine. Stop-Use order issued for another citation, see order.
4-501.11
Temperature of the wash solution in spray type warewasher that uses hot water to
sanitize is less than 165°F for a stationary rack, single temperature machine; 150°F for a stationary rack,
dual temperature machine or a multitank, conveyor, multitemperature machine; or 160°F for a single tank,
conveyor, dual temperature machine. 4-501.110(A) Pf
Main Kitchen: Ware washing machine is unable to reach to required 160 degree F based on
data plate for proper sanitation. Stop-Use order issued.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Back kitchen area- Cooking pans stored on the storage rack near the food service area are
encrusted with grease deposits.
5-202.14
Backflow or backsiphonage prevention device installed on a water supply system
does not meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction,
installation, maintenance, inspection, and testing for that specific application and type of device. 5-202.14
Pf
Back room- No backflow prevention device is installed on splitter attached to mop sink
faucet near the handwash sink.
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.* Food Temperature Control: Approved thawing methods used.
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.* Food Temperature Control: Approved thawing methods used.
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.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Warewashing facilities:
installed, maintained, and used; test strips.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance
with approved procedures.
Comments:
Print Date: 10/30/2025
Page 7 of 8
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3, 4, 5, 6 for destruction. The
Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________
the person in charge of Djons Village Market hereby waive a notice and a
Kevin Kendziorski
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II
KEVIN KENDZIORSKI, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Michael Gray, Sanitation and Safety Specialist
Print Date: 10/30/2025
Page 8 of 8
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issues described in request #5103065 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 13 violations· Met Requirements
Comments: This visit is associated with request # 5082362.
Employee Health Guidelines and reporting agreement provided.
Risk-Based Violations
2-102.11(C)
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
Person in charge did not correctly respond to all questions related to employee health policy. Industry
handout provided.
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: thermometer indicates internal temperature of packaged taziki at 49 degrees f, packaged
hummus at 50 degrees f and packaged marinated feta cheese at 58 degrees f in self service refrigerated case near
meat case. Cos- all items voluntarily discarded during inspection. Management designated case for non tcs items
only.
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: Open package of ever roast chicken marked as opened on 7/21 available for retail sale in full
service deli case. Cos- Chicken voluntarily discarded during inspection.
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
Backroom: No date marking provided for cooked chicken in brine in walk in cooler. Management
states product was prepared on 7/29. Cos- proper date marking provided.
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: No date marking provided for open package of Latino ham in full service refrigerated deli case.
Associate states ham was opened on 7/29. Cos- proper date marking provided during inspection.
o
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is
served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of
the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written
means. 3-603.11(A) PfPf
Retail: No disclosure or remainder provided for packaged sushi containing raw fish in self service
sushi case. No disclosure and reminder provided for live oysters in full service seafood case.
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
No written procedures provided for the cleanup of bodily fluids.
o
Print Date: 8/1/2022
Page 2 of 4
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
Deli: Spray bottle stored in handwash sink basin. Cos- spray bottle relocated.
x
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
Meat: No hand drying device provided for handwash sink in meat cutting room. No hand drying device
provided for handwash sink in meat food service area. Cos- paper towels provided during inspection.
x
Print Date: 8/1/2022
Page 1 of 4
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: Thermometer indicates internal temperature of store prepared salad with cut leafy greens at 48
degrees f in self service grab and go refrigerated case. Associate states salads were made 2 hours prior and not
cooled before being placed in self service case. Cos- Salads relocated to walk in freezer and rapidly cooled to 41
degrees f during inspection. Thermometer indicates internal temperature of cut cantaloupe at 45 degrees f in self
service refrigerated case near ice cream bar. Associate states cantaloupes cut 3 hours prior and placed in self
service case before cooling to 41 degrees f. Cos- Cantaloupes relocated to walk in freezer and rapidly cooled to 41
degrees f.
x
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Meat: no common name provided for plastic container of salt in meat service area.
o
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)
Kitchen: Spoon handle in contact with sauce in container in refrigerated cabinet under stove.
o
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored with their
handles above the top of the food and the container. 3-304.12(A)
Retail: Tong handle in contact with feta cheese at retail self service display.
o
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented
so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Meat: Ice scoop stored with no means of protection at ice machine in meat area.
o
Djons Village Market in Indialantic: Stop-Sale & Stop-Use Orders (21)
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.
Djons Village Market in Indialantic: Frequently Asked Questions
- When was Djons Village Market in Indialantic last inspected?
- Djons Village Market in Indialantic was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 26, 2026. Inspection type: Focused Inspection.
- How many inspections has Djons Village Market in Indialantic had?
- Djons Village Market in Indialantic has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Djons Village Market in Indialantic find?
- Djons Village Market in Indialantic was most recently inspected by FDACS on January 26, 2026 (Focused Inspection).
- Has Djons Village Market in Indialantic had any stop-sale or stop-use orders?
- Yes, Djons Village Market in Indialantic has 21 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 Djons Village Market in Indialantic?
- The most frequently cited FDACS violations at Djons Village Market in Indialantic 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; 5-205.11: 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
- Does Djons Village Market in Indialantic have any repeat violations?
- Yes, Djons Village Market in Indialantic 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; 5-205.11: 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
Nearby Establishments to Djons Village Market
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 Djons Village Market. How we collect and verify this data.