Premier Meat and Seafood in Jacksonville
2401 W Beaver St, Jacksonville, FL 32209
Premier Meat and Seafood in Jacksonville, FL has 7 FDACS food safety inspections on record with 25 violations and 8 stop-sale or stop-use enforcement actions.
Last inspected FDACS: November 14, 2025
Premier Meat and Seafood in Jacksonville: FDACS Inspection History (7)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 20 violations· 8 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.
Risk-Based Violations
Retail: Packaged garlic observed with mold like substance. COS: Garlic voluntarily
discarded during inspection by person in charge. Stop sale and release order issued. See order
x
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: Raw eggs stored directly over bell peppers and heads of lettuce. COS: Eggs were
voluntarily discarded during inspection due to separate violation. Retail: Raw bacon stored directly above
bottles of juice. COS: Packages of raw bacon and shredded cabbage voluntarily discarded during
inspection due to separate violation. Retail: Raw sausages stored directly over ready to eat sausages.
COS: Items moved to an appropriate location 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 food employees are informed in a verifiable manner their
responsibility to report to the person in charge information related to their health and activities in regard to
foodborne illnesses.
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
Person in charge unable to answer questions related to foodborne illnesses
o
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Retail: Raw eggs observed with an ambient temperature of 55 degrees F. COS: Eggs
voluntarily discarded during inspection. Stop sale and release issued. See Order
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: Food items in reach in cooler observed with an internal temperature of 58-60
degrees F. Person in charge stated items were placed in cooler the night before. 4 Chorizo Patty Hot
packages, 5 Chorizo Patty mild packages, 1 package of sliced ham, 5 bags of The Greens King Collard
Greens, 3 packages of Yoder's Potato salad, 5 Turkey and American Lunchable Fun Pack, 5 Pepperoni
Pizza Lunchable Fun Pack, 7 packages of crackling. COS: Items voluntairly discarded by person in charge
during inspection. Stop sale and release order issued. See Order
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
This food establishments does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.
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
Kitchen: Handwash sink not stocked with soap or hand drying provision. COS: Sink
restocked with soap and paper towels 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 PfPf
Kitchen: hand washing sink blocked by boxes. COS: access to sink made available during
inspection.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Kitchen: No hand washing sign posted
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it
is offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not
been treated to destroy all viable Salmonellae not labeled to include safe handling instructions.
3-201.11(F) and (G)
Retail: Packages of Shredded cabbage and raw bacon has no safe handling labeling. COS:
All items voluntarily discarded during inspection due to a separate citation.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
Establishment does not have a certified food protection manager
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: Exterior door has light shining through gap at bottom edge.
6-501.11
Dead or trapped birds, insects, rodents, or other pests not removed from control
devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction
of pests. 6-501.112
Meat room: Insect trap with multiple dead insects hanging from the ceiling directly above
meat processing equipment.
6-501.11
Premises not maintained free of insects and other pests; 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) Pf
Retail: Multiple small flying insects observed in the retail area
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Walk in freezer: Multiple boxes of raw meat products stored directly on the floor.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Retail: Reach in cooler not maintained in good repair. Unable to maintain internal
hazardous (time/temperature control for safety) food at 41 degrees F. Ambient temperature reads 55
degrees F. Do not store hazardous (time/temperature control for safety) food in this unit until the unit is
repaired. Stop use order issued. See order
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Area: Handwashing sink not working. Water pours out from pipes underneath but no
water flows out of faucet. There is an additional working handwashing sink in close proximity to the area.
Stop use order issued. See order
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom: Flooring damaged around drains no longer easily cleanable.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Current food permit not displayed.
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.
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 USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.
Comments:
Print Date: 11/14/2025
Page 4 of 5
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 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
Sajjad Husain
I, _____________________________________________________
the person in charge of Premier Meat and Seafood hereby waive a notice
and a 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)
GREG PENSABENE, SANITATION AND SAFETY SPECIALIST
SAJJAD HUSAIN, OWNER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 11/14/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visit performed to follow up on Hurricane Helene.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit performed to follow-up on Hurricane Debby
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5114350 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Request # 5100686
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5092275 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 5 violations· Met Requirements
Comments: Request # 5080400
Risk-Based Violations
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 Department: No paper towels at handwash sink next 3 compartment sink. Cos: Paper towels
provided at handwash sink
x
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
Meat Department: Basket in handwash sink next to 3 compartment sink. Cos: Basket removed from
handwash sink
x
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.
No certified food protection manager
o
Print Date: 6/9/2022
Page 1 of 3
Good Retail Practice Violations
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the
food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when
used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for
safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Meat Department: Knives wedged between wall and 3 compartment sink exposed to contamination
and splash. Cos: Knives removed from location and set to be cleaned
x
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
Meat Department: Dead flies in front ledge of deli meat case. Cos: Case was cleaned during visit
x
Premier Meat and Seafood in Jacksonville: Stop-Sale & Stop-Use Orders (8)
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.
Premier Meat and Seafood in Jacksonville: Frequently Asked Questions
- When was Premier Meat and Seafood in Jacksonville last inspected?
- Premier Meat and Seafood in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 14, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Premier Meat and Seafood in Jacksonville had?
- Premier Meat and Seafood in Jacksonville has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Premier Meat and Seafood in Jacksonville find?
- Premier Meat and Seafood in Jacksonville was most recently inspected by FDACS on November 14, 2025 (Met Sanitation Inspection Requirements).
- Has Premier Meat and Seafood in Jacksonville had any stop-sale or stop-use orders?
- Yes, Premier Meat and Seafood in Jacksonville has 8 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 Premier Meat and Seafood in Jacksonville?
- The most frequently cited FDACS violations at Premier Meat and Seafood in Jacksonville are: 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 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; 3-304.12(C)-(F): During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F).
Nearby Establishments to Premier Meat and Seafood
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 Premier Meat and Seafood. How we collect and verify this data.