How many inspections has Publix # in Jacksonville had?

Publix # 1022 in Jacksonville has 8 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Publix # in Jacksonville find?

Publix # 1022 in Jacksonville was most recently inspected by FDACS on June 10, 2025 (Focused Inspection).

Has Publix # in Jacksonville had any stop-sale or stop-use orders?

Yes, Publix # 1022 in Jacksonville has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Publix # in Jacksonville

Name: Publix # 1022 in Jacksonville Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 10, 2025

11406 San Jose Blvd, Jacksonville, FL 32223

Union County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 192443

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #1022 in Jacksonville has had 7 FDACS inspections on record between June 2022 and June 2025, with 13 total violations and 1 stop-sale order. A stop-sale order issued February 5, 2025 required the voluntary destruction of time/temperature-controlled products found at improper holding temperatures—beef hot dogs, franks, sausages, and turkey sausage ranging from 42°F to 46°F, well above the required 41°F maximum. Cold-holding temperature control violations were a recurring issue, appearing as a priority violation on the February 2025 inspection and again on the June 2022 inspection. A priority cross-contamination violation on June 2022 documented raw pork bacon stored directly over ready-to-eat cheese and sausage in the walk-in cooler and displayed over fully cooked sausage items in retail cases; raw ground turkey was displayed directly over ground beef in another case. Specialized process violations on February 2025 included missing verification inspections for acidified rice preparation and incomplete date marking records. Date marking issues on ready-to-eat items appeared across three inspections (June 2022, February 2025), with spicy mayo and sauce prepared on-site found unmarked; these were corrected on site during inspections. The most recent inspection on June 10, 2025 was a focused inspection with no violations cited.

Summary generated from Florida FDACS public inspection records.

8FDACS Insp.

13Violations

1Stop-Sale Orders

Last inspected FDACS: June 10, 2025

Publix # in Jacksonville: 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.

2025 — 3 inspections

Jun 10, 2025 — 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.

Feb 5, 2025 — Met Sanitation Inspection Requirements· 4 violations· 1 stop-sale order· Met Requirements

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Person in charge: SHELIA NOLEN

Risk-Based Violations

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) PPRepeat

Retail : The following products were found to be not maintained at 41 degrees F or below in open display cooler:Bun Size Beef Hot dogs - 46*F, Bun Size Franks Hot dogs - 45*F, Lean Beef Hot Hot dogs - 45*F, Turkey Smoked Sausage - 42*F, Smoked Sausage - 46*F COS : Products voluntarily discarded and load limits discussed with management. See Supplement

Good Retail Practice Violations

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail : Buildup of black mold-like substance on air diffusers in yogurt coolers.

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

Stockroom : Black mold-like substance on walls around walk-in cooler doors in deli, stockroom, and dairy cooler. Retail : Heavy dust buildup on air vent cover at store main entrance.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Stockroom : Multiple cups, bottles, and opened snack bags stored on food items for retail sale in various locations in stockroom. COS : All personal items removed during inspection.

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 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.

Feb 5, 2025 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . GIN SUM THANG, SUSHI CHEF GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

Preparation Area : Spicy mayo prepared on-site is not date marked. COS : Date marking applied during inspection.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP

Processing Area : Verification records indicate verification inspections not completed monthly as required per specialized process approval- month of 10/2024 missing within last 6 months. ; Records indicate multiple days missing acidified rice disposition - days of 11/13/2024, 11/27/2024, and 1/29/2025 missing whether rice was used or destroyed.

2024 — 2 inspections

Aug 13, 2024 — Focused Inspection· Focused Inspection

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Person in charge: SHELIA NOLEN

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Jan 11, 2024 — Focused Inspection· Focused Inspection

Inspector: DIANA DUNCAN, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: KIMBERLY RAMOS

Comments: This offsite industry visit is being conducted to document a verbal conversation. * Conducted an Emergency Assessment in response to January 9th Severe Weather Event. Inspection Report provided via email.

No violations or enforcement actions recorded for this inspection.

2022 — 3 inspections

Nov 9, 2022 — Focused Inspection· Focused Inspection

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Person in charge: RYAN COX

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Jun 21, 2022 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

Preparation Area : jug of spicy sauce prepared on-site on the previous day not date marked. COS : Product date marked during inspection. x

Good Retail Practice Violations

Jun 21, 2022 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Person in charge: ADAM DYR

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . ADAM DYR, CUSTOMER SERVICE MANAGER GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

Meat : Raw pork bacon stored directly over ready to eat shredded cheese, fully cooked sausage patties and hot dogs in walk in cooler. Retail : Raw pork bacon displayed directly over fully cooked fork sausage links and fully cooked chicken breakfast sausage in retail display cooler. COS : all items moved to appropriate location. 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 ground turkey displayed directly over ground beef in retail display case. COS : items moved to appropriate location. x

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

Meat : Old food residue on interior surfaces of meat saw. COS : Equipment cleaned 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

Deli : No date marking on chub of pancetta in deli cooler. COS : item voluntarily discarded. x Print Date: 6/21/2022 Page 1 of 3

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

Bakery : no labels with common name affixed to working containers of simple syrup and apricot glaze. COS: labels affixed during inspection. x

Publix # in Jacksonville: Stop-Sale & Stop-Use Orders (1)

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.

FDACS stop-sale and stop-use orders for Publix # 1022 in Jacksonville
Date	Order Type	Product	Brand/Lot	Reason
Feb 5, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Publix # in Jacksonville: Frequently Asked Questions

When was Publix # in Jacksonville last inspected?: Publix # 1022 in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 10, 2025. Inspection type: Focused Inspection.
How many inspections has Publix # in Jacksonville had?: Publix # 1022 in Jacksonville has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Jacksonville find?: Publix # 1022 in Jacksonville was most recently inspected by FDACS on June 10, 2025 (Focused Inspection).
Has Publix # in Jacksonville had any stop-sale or stop-use orders?: Yes, Publix # 1022 in Jacksonville has 1 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 Publix # in Jacksonville?: The most frequently cited FDACS violations at Publix # 1022 in Jacksonville 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; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13; 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.