Winn Dixie #0195 Establishment #: 107194 in Jacksonville
11380 Beach Bivd Ste 8, Jacksonville, FL 32246
Winn Dixie #0195 Establishment #: 107194 in Jacksonville, FL has 5 FDACS food safety inspections on record with 10 violations.
Last inspected FDACS: August 20, 2025
Winn Dixie #0195 Establishment #: 107194 in Jacksonville: FDACS Inspection History (5)
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: Consumer complaint request # 5137562. Issues described in the consumer complaint were discussed with the person in charge.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 3 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.
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
Seafood Department: No date marking on ready to eat shrimp, craw fish, and crab meat
stored in the seafood display case. COS: Employee provided date making for ready to eat shrimp, craw fish
and crab meat.
x
Good Retail Practice Violations
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: Bunker style freezer on aisle 6 does not maintain 41 degrees or below for
temperature controlled for safety foods. All food products stored in bunker style freezer still in a frozen
state. COS: All food products were removed from bunker style freezer and placed in walk in freezer. Bunker
style freezer repaired during visit, now maintains 41 degrees.
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
Retail: Dust and residue on shelving through out retail sales floor. Back Storage Room:
Residue build up on floor and wall around ice cream freezer door. Black mold like residue build up on pipes
and wall above ice cream freezer door. Receiving: Cobb webs and dust build up on walls above computer
station.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5106118 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 7 violations· Met Requirements
Comments: The issues described in request 5090422 were addressed with the person in charge during this inspection.
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
Retail : raw shell eggs commingling with ready to eat cheese in bunker cooler. Raw pork bacon
displayed over ready to eat Canadian bacon and lunchables in display cooler. Raw pork sausage displayed directly
over fully cooked smoked sausage in display cooler. COS : all items moved to appropriate location.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 PP
Stockroom : Jugs of bleach stored over ready to eat bottled beverages. COS : items moved to
appropriate location.
x
Print Date: 1/19/2023
Page 1 of 3
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 provided at handwash sink. Deli Department : no Soap provided at
handwash sink.Bakery : No soap provided at handwash sink. COS : all supplies replenished.
x
Good Retail Practice Violations
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other
soil accumulation. 4-601.11(B)
Deli : Baking pans encrusted with grease deposits and rust. COS : pan voluntarily discarded.
x
6-501.18
Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not
cleaned as often as necessary to keep them clean. 6-501.18
Bakery : buildup of old food residue in handwash sink basin. Meat Department : Old meat particles in
handwash sink basin. COS : Sinks cleaned and sanitized during inspection.
x
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli : Paint peeling from ceiling tiles directly over preparation sink. Seafood : Paint peeling from
multiple ceiling tiles.
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
Meat department : Black mold-like substance along wall near door and window.
o
Winn Dixie #0195 Establishment #: 107194 in Jacksonville: Frequently Asked Questions
- When was Winn Dixie #0195 Establishment #: 107194 in Jacksonville last inspected?
- Winn Dixie #0195 Establishment #: 107194 in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 20, 2025. Inspection type: Focused Inspection.
- How many inspections has Winn Dixie #0195 Establishment #: 107194 in Jacksonville had?
- Winn Dixie #0195 Establishment #: 107194 in Jacksonville has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Winn Dixie #0195 Establishment #: 107194 in Jacksonville find?
- Winn Dixie #0195 Establishment #: 107194 in Jacksonville was most recently inspected by FDACS on August 20, 2025 (Focused Inspection).
- Has Winn Dixie #0195 Establishment #: 107194 in Jacksonville had any stop-sale or stop-use orders?
- No, Winn Dixie #0195 Establishment #: 107194 in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Winn Dixie #0195 Establishment #: 107194 in Jacksonville?
- The most frequently cited FDACS violations at Winn Dixie #0195 Establishment #: 107194 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; 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) P; 7-201.11: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 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 Winn Dixie #0195 Establishment #: 107194. How we collect and verify this data.