Sam's Club # 8116 in Jacksonville
10690 Beach Blvd, Jacksonville, FL 32246
Sam's Club # 8116 in Jacksonville, FL has 4 FDACS food safety inspections on record with 8 violations.
Last inspected FDACS: November 18, 2025
Sam's Club # 8116 in Jacksonville: FDACS Inspection History (4)
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
Comments: Request Number 5142447
The issues described in the requ3st were discussed with the person in charge during the inspection.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 8 violations· 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.
The issues described in request 5130182 were addressed with the person in charge during this inspection.
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: Internal temperature of Beef New York Strip Steak in the retail bunker cooler reads
44 degrees F. COS: Manager place New York Strip Steaks in the walk in freezer to rapidly cool to 41
degrees F.
Y
x
Repeat
COS
2-301.14
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 PP
Food Employee did not wash hands before donning a pair of gloves prior to engaging in
food preparation. COS: Manager directed employee to wash hands.
x
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply
soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a
hand drying device. 2-301.12 PP
Food employee did not properly was hands due to not using soap. COS: Manager instructed
employee how to wash hands properly.
x
Good Retail Practice Violations
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
Cafe: Employee working with open foods wearing a watch. COS: Manager instructed
employee to remove watch.
4-302.13
Temperature measuring device not provided and readily accessible for frequently
measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible
registering temperature indicator not provided and readily accessible for measuring the utensil surface
temperature in a hot water mechanical warewashing operation. 4-302.13 Pf
Bakery: No irreversible registering temperature indicator available for dish machine. COS:
Temperature-sensitive tape provided during inspection.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Cleaning Supply Area: Mop sink does not have back flow prevention device installed below
the splitter.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Bakery: Mop left in mop bucket when not in use; not hung to dry.
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
Food Processing Area: Stained ceiling tiles above rotisserie ovens. Meat Department:
Residue build up on entry door. Bakery: Residue build up behind ovens. Cleaning Supply Area: Residue
build up on flooring and walls around mop sink.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Request number 5098178
Check-Back release issued for Stop Use and/or Stop Sale Order.
Focus Inspection conducted for equipment released due to the cooler being repaired.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Initial inspection request number 5094311
All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. 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.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full 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 close your business.
The Minimum Construction Standards 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.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
Sam's Club # 8116 in Jacksonville: Frequently Asked Questions
- When was Sam's Club # 8116 in Jacksonville last inspected?
- Sam's Club # 8116 in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 18, 2025. Inspection type: Focused Inspection.
- How many inspections has Sam's Club # 8116 in Jacksonville had?
- Sam's Club # 8116 in Jacksonville has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sam's Club # 8116 in Jacksonville find?
- Sam's Club # 8116 in Jacksonville was most recently inspected by FDACS on November 18, 2025 (Focused Inspection).
- Has Sam's Club # 8116 in Jacksonville had any stop-sale or stop-use orders?
- No, Sam's Club # 8116 in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Sam's Club # 8116 in Jacksonville?
- The most frequently cited FDACS violations at Sam's Club # 8116 in Jacksonville are: 2-301.14: 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; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 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.
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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 Sam's Club # 8116. How we collect and verify this data.