Winn Dixie # in Inverness

Last inspected:

333 E Highland Blvd, Inverness, FL 34452

Part of: Winn-Dixie Florida health inspections, violations & closures

Overview

Winn Dixie #2210 in Inverness received a sanitation inspection on June 23, 2026, and met requirements after corrections were made. Three violations were documented: the deli case interior ledge exhibited rust on food-contact surfaces; oven roasted turkey breast in the deli had cooled to 48°F and was voluntarily discarded by management; and buffalo chicken wings in the wing bar were held at 108–124°F on top and 135°F on the bottom, below the required 135°F minimum for hot-held foods, and were voluntarily discarded by management.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

2FDACS Insp.
3Violations

Last inspected FDACS:

Winn Dixie # in Inverness: FDACS Inspection History (2)

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· Focused Inspection

Inspector: FREDERICK HICKS, ENVIRONMENTAL SPECIALIST II

Person in charge: JULIE SERRANO

Comments: The issues described in request # 5168234 were addressed with the person in charge. REQUEST 5168234

No violations or enforcement actions recorded for this inspection.

— Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: JULI SERRANO

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.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Deli case interior ledge is rusted .
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
Deli: oven roasted turkey breast prepared yesterday had an internal temperature of 48 degrees F. COS: product was voluntarily discarded by manager 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
Wing bar: buffalo chicken wings had internal temperature range of 108-124 degrees F for wings on the top, wings at the bottom of the pan were 135 degrees F COS: wings were voluntarily discarded by manager.

Winn Dixie # in Inverness: Frequently Asked Questions

When was Winn Dixie # in Inverness last inspected?
Winn Dixie # 2210 in Inverness was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 14, 2026. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Inverness had?
Winn Dixie # 2210 in Inverness has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Inverness find?
Winn Dixie # 2210 in Inverness was most recently inspected by FDACS on September 14, 2026 (Focused Inspection).
Has Winn Dixie # in Inverness had any stop-sale or stop-use orders?
No, Winn Dixie # 2210 in Inverness has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Winn Dixie # in Inverness?
The most frequently cited FDACS violations at Winn Dixie # 2210 in Inverness are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) P; 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.

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