How many inspections has Winn Dixie #0195 Establishment #: 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 #: 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 #: 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 #: 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.

Winn Dixie #0195 Establishment #: in Jacksonville

Name: Winn Dixie #0195 Establishment #: 107194 in Jacksonville Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 20, 2025

11380 Beach Bivd Ste 8, Jacksonville, FL 32246

Union County · Supermarket · FDACS
Owner: Winn-dixie Stores INC (wd1) Date of Visit: December 15, 2023
FDACS Estab #: 107194

Part of: Winn-Dixie Florida health inspections, violations & closures

Overview

Winn Dixie #0195 in Jacksonville had 5 inspections between January 2023 and August 2025, with a total of 10 violations. A priority violation for raw animal food commingling with ready-to-eat items in display coolers—including raw eggs with cheese, raw pork bacon over Canadian bacon and lunchables, and raw sausage directly above fully cooked sausage—was documented in January 2023 and corrected on site. A priority violation for bleach stored over ready-to-eat bottled beverages in the stockroom was also corrected on site during that inspection. Priority foundation violations for missing date marking on ready-to-eat seafood (shrimp, crawfish, crab meat) and missing handwashing supplies (soap and paper towels) at multiple department sinks were cited and corrected. The facility's two most recent inspections, in January 2025 (sample collection) and August 2025 (consumer complaint investigation), resulted in no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

10Violations

Last inspected FDACS: August 20, 2025

Winn Dixie #0195 Establishment #: 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.

2025 — 2 inspections

Aug 20, 2025 — Focused Inspection· Focused Inspection

Inspector: GARRY OSTENDORF, ENVIRONMENTAL SPECIALIST I

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.

Jan 14, 2025 — Focused Inspection· Focused Inspection

Inspector: HALEIGH OWENS, SANITATION AND SAFETY SPECIALIST

Person in charge: DANIEL RRAPOLLARI

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jun 26, 2024 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: HALEIGH OWENS, SANITATION AND SAFETY SPECIALIST

Person in charge: DANIEL RRAPOLLARI

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.

2023 — 2 inspections

Dec 15, 2023 — Focused Inspection· Focused Inspection

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST I

Person in charge: KRISTEN RUSSELL

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.

Jan 19, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Person in charge: DANIEL RRAPOLLARI

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 #: in Jacksonville: Frequently Asked Questions

When was Winn Dixie #0195 Establishment #: 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 #: 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 #: 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 #: 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 #: 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.