How many inspections has Key Food Fresh in Indiantown had?

Key Food Fresh in Indiantown has 12 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Fresh in Indiantown find?

Key Food Fresh in Indiantown was most recently inspected by FDACS on March 25, 2026 (Focused Inspection).

Has Key Food Fresh in Indiantown had any stop-sale or stop-use orders?

Yes, Key Food Fresh in Indiantown has 12 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 Key Food Fresh in Indiantown?

The most frequently cited FDACS violations at Key Food Fresh in Indiantown are: 2-102.11(C)(2)-(3): 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) Pf; 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; 3-501.16(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) P.

Key Food Fresh in Indiantown

Name: Key Food Fresh in Indiantown Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

15500 Sw Trail Dr, Indiantown, FL 34956

Martin County · Supermarket · FDACS
Owner: Indiantown Food Corp.
FDACS Estab #: 193848

Overview

Key Food Fresh in Indiantown, FL has 12 FDACS food safety inspections on record with 55 violations and 12 stop-sale or stop-use enforcement actions.

12FDACS Insp.

55Violations

12Stop-Sale Orders

Last inspected FDACS: March 25, 2026

Key Food Fresh in Indiantown: FDACS Inspection History (12)

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.

2026 — 2 inspections

Mar 25, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Mar 25, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 6 inspections

Dec 17, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspections. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Dec 9, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 17 violations· Operating Without Permit

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

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 food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

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)

Meat - blades of roller tenderizing machine with soil build up throughout. Cos - roller blades move to 3 bay sink for cleaning and sanitizing during inspection.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service - container's of in house cooked ribs , meat loaf and fish with internal temperature's between 115 f - 120 f when probed located on steam table.Cos - all food products were re-heated to 165 f during inspection. Y x

2-102.11(C)(2)-(3) 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

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food.

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 PfPfRepeat

Establishment does not have written procedures to follow when Vomiting And diarrheal events occur , Guidance document provided.

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

Kitchen Processing - food employee eating and drinking coffee while working in prep table areas were clean equipment and foods were being processed. Cos - moved away from processing areas during inspection.

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 PfPfRepeat

Food service - bottled soap container stored inside hand washing sink basin. Cos - bottle of soap was removed from basin during inspection.

Good Retail Practice Violations

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside - overgrown vegetation surrounds the establishment.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back - rear door's with visible openings at the bottom in multiple areas.

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

Kitchen - employee wearing watch and bracelet on writs while working with exposed foods.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Meat - in use wiping cloths not held in sanitizer solution located on counters.

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

Kitchen - active water leak at the bottom of the 3 bay sink area.

5-204.12 Backflow prevention device not located so that it may be serviced and maintained. 5-204.12

Back storage and outside area - no back flow device for threaded faucets at mop sink's.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside - vegetation leaf's throughout the dumpster areas.

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

Outside - missing drain plug for dumpster.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen - crack floors under cooking station areas and stain damaged ceiling tiles throughout.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back storage - multiple amounts of un-used food equipment , shelving's and maintenance tools not being used in the establishment as per management stored throughout.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Establishment is operating without a valid food permit , see comments. Y o

Nov 21, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 38 violations· 12 stop-sale orders· Re-Inspection Required

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

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. Request # 5144378 Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines and reporting agreement provided. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is

Risk-Based Violations

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

A pattern of non-compliance was observed as evidenced by violations regarding cooling, hot & cold holding temperatures , hand washing and bare-hand contact with ready to eat foods. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Demonstration of knowledge not in compliance due to no certified food protection manager certificate available, priority violations observed and person in charge did not correctly respond to food safety questions relevant to processes. o

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

Retail - packages of raw bacon and chorizo's stored above hot dogs inside display cooler. Cos - packages of raw bacon and chorizo's moved to proper storage during inspection. Meat - packaged raw bacon commingled together with ready to eat sausage located on ready rack inside meat walk in cooler. Cos - raw bacon moved to proper storage during inspection. x

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Retail - raw chicken stored above raw pork inside meat display cooler. Cos - raw chicken moved to proper storage during inspection. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat - blades of roller tenderizing machine with soil build up throughout. Cos - roller blades move to 3 bay sink for cleaning and sanitizing during inspection.

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

Kitchen - multiple containers of in house cooked pork stew , cooked at 9 am as per food employee at 1:05 pm pork stew was probed with internal temperatures of 109 f. Cos - Containers Of Cooked Pork Stew Were Voluntarily Discarded During Inspection , stop sale order release issued. x

Food service - multiple containers of in house cooked pork ribs and chicken with internal temperatures between 125 f - 128 f when probed located on steam table.Cos - containers of foods were re-heated to 165 f during inspection. 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

Person in charge does not ensure in a verifiable manner Employee's are trained in their responsibility in reporting information about their health and activities related to diseases transmissible through food.

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food. o Print Date: 11/25/2025 Page 1 of 7 6 P Citation Description: 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 Observation: Kitchen - food employee conducting multiple task's not washing hands before donning new gloves. Cos - employee was instructed by inspector to wash hands and instructed on proper hand washing technics during inspection. 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

Kitchen - multiple containers of in house cooked foods and packaged foods such as beans , milk and cheese mixes , raw ground beef , packages of shredded cheese's , in house cooked pork roast , containers of pork stew , bulk packaged ready eat spiral hams , bulk boxes of raw chicken and cooked vegetables with internal temperatures between 45f - 48 f located inside walk in cooler. Cos - all food products were voluntarily discarded during inspection , stop sale order release issued. x

Establishment does not have written procedures to follow when Vomiting And diarrheal events occur , Guidance document provided.

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

Kitchen - container's of sanitizer and hydrogen peroxide commingled with foods on storage racks. Cos - chemical agents moved to proper storage during inspection. x

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

Kitchen - chlorine sanitizer over 100 ppm inside 3 bay sink compartment when tested with sanitizer test strips. Cos - chlorine sanitizer was re-mixed with water and re-tested during inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Kitchen - multiple containers of employee medicine's stored above foods located on foods storage rack. Cos - medicine's were moved to another location during inspection. x

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

Deli - food employee grabbing ready to eat washed tomato with bare hands during inspection. Cos - tomato was voluntarily discarded during inspection. 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

Produce - missing paper towels or hand drying device for hand washing sink. Cos - paper towels were obtained during inspection.

Meat - multiple ready carts placed in front of hand sink. Cos - ready carts moved 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.

Food establishment does not have a certified food protection manager certificate available at food establishment during inspection.

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11

Retail - multiple packages of frozen ribs and turkey not maintained frozen inside coffin freezer. Cos - packages removed from sale floor during inspection.

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen - establishment is using big container pots for cooling inside walk in cooler.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen and Meat - chicken and pork ribs thawing out at ambient temperatures. Cos chicken and pork ribs were moved to walk in cooler's during inspection.

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside - overgrown vegetation surrounds the establishment.

Back - rear door's with visible openings at the bottom in multiple areas.

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

Meat - employee not wearing beard restraint while working with exposed foods.

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

Kitchen - employees wearing ring with stones on finger , watch and bracelet on writs while working with exposed foods.

Meat - in use wiping cloths not held in sanitizer solution located on counters.

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

Kitchen - small cutting board scored and scratched on top of prep table. Cos - cutting board was voluntarily discarded during inspection.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Kitchen - 3 bay sink unsealed from wall , hand sink unsealed from wall adjacent to steam table.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen - bottom shelves of floor oven's with food debris build up throughout , Meat - soil build up on shelves inside food storage cart located in walk in cooler.

5-204.12 Backflow prevention device not located so that it may be serviced and maintained. 5-204.12

Back storage and outside area - no back flow device for threaded faucets at mop sink's.

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

Kitchen - active water leak at the bottom of the 3 bay sink area.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Kitchen - direct connection exist at the bottom of 3 bay sink.

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

Outside - missing drain plug for dumpster.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside - vegetation leaf's throughout the dumpster areas.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back storage - multiple amounts of un-used food equipment , shelving's and maintenance tools not being used in the establishment as per management stored throughout.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Kitchen - brooms and cleaning equipment stored leaning on hand sink adjacent to 3 bay sink.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen and back storage - litter and debris throughout the floors inside walk in freezer's. Back storage - cow webbing throughout the ceiling in multiple areas.Kitchen - grease build up throughout the floor under cooking station's. Back storage - soil damage walls and litter and debris throughout the floor in multiple areas, Dust build up throughout multiple fan guards of walk in cooler's in kitchen , produce and meat.

Establishment is operating without a valid food permit , see comments. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

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: