How many inspections has Trading Post in Islamorada had?

Trading Post in Islamorada has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Trading Post in Islamorada find?

Trading Post in Islamorada was most recently inspected by FDACS on October 8, 2025 (Focused Inspection).

Has Trading Post in Islamorada had any stop-sale or stop-use orders?

No, Trading Post in Islamorada has no stop-sale or stop-use orders on record with Florida FDACS.

Trading Post in Islamorada

Name: Trading Post in Islamorada Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Hwy #1 M M 81 1/2, Islamorada, FL 33036

Monroe County · Grocery Store < 15,000 sq ft · FDACS
Owner: Elizabeth Mooney
FDACS Estab #: 24342

Overview

Trading Post in Islamorada, FL has 3 FDACS food safety inspections on record with 24 violations.

3FDACS Insp.

24Violations

Last inspected FDACS: October 8, 2025

Trading Post in Islamorada: 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.

2025 — 1 inspection

Oct 8, 2025 — Focused Inspection· Focused Inspection

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Conducted USDA Cool Audit.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Sep 2, 2022 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: 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.

Good Retail Practice Violations

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

Backroom Area: Light shows through gap at bottom of door in back storage room. o

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Backroom Area: Observed cardboard box containing single service food trays stored on floor near produce production. COS: Properly stored at time of inspection. x

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

Processing Area: Observed raw unsealed concrete used as flooring in meat processing room. Flooring not smooth and easily cleanable in meat processing room. o

Aug 18, 2022 — Re-Inspection Required· 21 violations· Re-Inspection Required

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: The affected storage areas must be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no other merchandise may be added to the storage area or a Broken Stop-use will be issued. If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing equipment will be issued and a Stop-Sale Order of all exposed food items will be issued until the infestation is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. In addition, food establishment must develop and implement a pest management control program. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Backroom: Mold like substance observed in container of store made salsa in walk in cooler. CosSalsa voluntarily discarded during inspection. x

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Retail: Raw shell eggs displayed with no separation from ready to eat beverages in self service refrigerated dairy case. Cos- Separation provided during inspection. x

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

Food service: Thermometer indicates internal temperature of tuna salad made yesterday at 50 degrees f, 49 degrees f, and 45 degrees f in upper portion of refrigerated sandwich table. No verification of tuna salad reaching 41 degrees prior to inspection. Cos- Tuna salad voluntarily discarded during inspection. x Print Date: 8/18/2022 Page 1 of 5 19 P Citation Description: 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 Observation: Retail: Thermometer indicates internal temperature of hot held Fried chicken at 115 degrees f, chicken tenders at 114 degrees f and egg breakfast sandwiches at 113 degrees f in hot holding case in deli area. Cos- all products voluntarily discarded 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

Retail: Thermometer indicates internal temperature of Cheese cake at 46 degrees f, Island slaw with cut cabbage at 45 degrees f, Roast beef sandwich at 47 degrees f, salsa at 45 degrees f in open air self service refrigerated case. Cos- all products relocated to walk in freezer and rapidly cooled to 41 degrees f during inspection. 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

Back room: No date marking provided for store prepared salsa in walk in cooler. Cos- Salsa voluntarily discarded during inspection as no production day could be verified. x

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 for the clean up of bodily fluids. o Print Date: 8/18/2022 Page 2 of 5

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

Backroom: Trash can stored in front of handwash sink in warewash room. Cos- Trash can relocated during inspection. Food processing: Scrub brush and steel wool stored in handwash sink basin in meat processing room. Cos- Scrub brush and steel wool relocated during inspection. x

Good Retail Practice Violations

Backroom: Light shows through gap at bottom of rolling door in back storage room. o

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Backroom: Apparent rodent droppings observed under shelving in dry storage room. Affected area cleaned and sanitized during inspection. o

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: Unused equipment and debris accumulating behind store. Vegetation overgrowth behind store. o

3-304.14(B)(1) 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)

Food service: Wet wiping cloths stored on prep counter. Cos- Wiping cloths voluntarily discarded by associate during inspection. x

Backroom: Cardboard box containing single use food trays stored on floor near produce production area. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food service: single use coffee filter dispensed with no means of protection on counter near meat case. o

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Kitchen: Multiple rubber spatulas are pitted and no longer easily clean able. Cos- Spatulas voluntarily discarded during inspection. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service: Hot holding case does not hold product above 135 degrees f. Cos- Heat lamps replaced in hot holding case during inspection. Retail: Open air refrigerated case on back aisle does not maintain product temperature below 41 degrees f. Cos- Defrost adjusted so a lower temperature is reached for a shorter duration during inspection. x

4-204.11 Warewashing machine not provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the temperatures required for washing, rinsing and sanitizing; pressure required for the fresh water sanitizing rinse for a machine required to have a pressure gauge; and conveyor speed for a conveyor machine or cycle time for a stationary rack machine. 4-204.113

Backroom: No data plate provided for mechanical warewash machine in warewash room. o Print Date: 8/18/2022 Page 3 of 5 47 Citation Description: Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C) Observation: Food service: Residue build up on handle at deli slicer. Cos- deli slicer washed rinsed and sanitized during inspection. Residue build up on foil shelf liner at prep table near meat display case. Cos- foil liner voluntarily discarded during inspection. x

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Lids open at dumpster. o

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

Processing: Black residue build up on ceiling in meat processing room. Pink residue build up on floors and lower portion on walls in meat processing room. Dust build up on light covers in meet processing room. Kitchen: black residue build up on ac conduit lines in near grill. Dust build up on ceiling in kitchen. o

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Processing: Raw unsealed concrete used as flooring in meat processing room. Flooring not smooth and easily cleanable in meat processing room. o

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

Processing: Paint flaking from ceiling in meat processing room. o

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

Kitchen: residue build up on interior portions of hood system over stove top in food prep area. o

Trading Post in Islamorada: Frequently Asked Questions

When was Trading Post in Islamorada last inspected?: Trading Post in Islamorada was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 8, 2025. Inspection type: Focused Inspection.
How many inspections has Trading Post in Islamorada had?: Trading Post in Islamorada has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Trading Post in Islamorada find?: Trading Post in Islamorada was most recently inspected by FDACS on October 8, 2025 (Focused Inspection).
Has Trading Post in Islamorada had any stop-sale or stop-use orders?: No, Trading Post in Islamorada has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Trading Post in Islamorada?: The most frequently cited FDACS violations at Trading Post in Islamorada are: 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; 4-903.11(A): Single-service or single-use articles 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. 4-903.11(A); 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
Does Trading Post in Islamorada have any repeat violations?: Yes, Trading Post in Islamorada has had the following violations cited on multiple FDACS inspections: 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; 4-903.11(A): Single-service or single-use articles 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. 4-903.11(A); 6-501.11: Physical facilities not maintained in good repair. 6-501.11.