When was Winn Dixie # in Key Biscayne last inspected?

Winn Dixie # 0318 in Key Biscayne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 3, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Winn Dixie # in Key Biscayne had?

Winn Dixie # 0318 in Key Biscayne has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Winn Dixie # in Key Biscayne find?

Winn Dixie # 0318 in Key Biscayne was most recently inspected by FDACS on February 3, 2026 (Met Sanitation Inspection Requirements).

Has Winn Dixie # in Key Biscayne had any stop-sale or stop-use orders?

Yes, Winn Dixie # 0318 in Key Biscayne has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Winn Dixie # in Key Biscayne

Name: Winn Dixie # 0318 in Key Biscayne Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 3, 2026

604 Crandon Blvd, Key Biscayne, FL 33149

Miami-Dade County · Supermarket · FDACS
Owner: Winn-dixie Stores LLC (wd1)
FDACS Estab #: 404089

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

Overview

Winn Dixie #0318 in Key Biscayne experienced a stop-sale order on November 1, 2024 after brown rice intended for food service was found to be adulterated due to improper cooling. The rice had been left to cool overnight in a cold unit and measured between 43–45°F after more than 6 hours, failing to meet the required cooling protocol of 135°F to 70°F within 2 hours under FS 500.04 and FS 500.10. The product was voluntarily destroyed by establishment management and witnessed by the inspector. A follow-up inspection on February 3, 2026 documented a repeat high-priority violation when cooked chicken, pork, and salmon held in the deli hot box measured between 125–134°F after less than 2 hours, below the required 135°F minimum. The items were reheated to at least 165°F and corrected on site. A second inspection the same day found no violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

3Violations

1Stop-Sale Orders

Last inspected FDACS: February 3, 2026

Winn Dixie # in Key Biscayne: FDACS Inspection History (3)

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.

2026 — 2 inspections

Feb 3, 2026 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

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 . ROSELY CASTELLANOS, PERSON IN CHARGE LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat

Deli - Cooked chicken, pork and salmon in hot holding box for less than 2 hours, measured out of temperature between 125-134*F. COS, chicken, pork and salmon were re-heated to at least 165*F.

Feb 3, 2026 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

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 . BILLY HUN, PERSON IN CHARGE LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Nov 1, 2024 — Met Sanitation Inspection Requirements· 2 violations· 1 stop-sale order· Met Requirements

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

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

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PPRepeat

Food Service- Brown rice placed to cool overnight in the cold unit measured out of temperature this morning after more than 6 hours of cooling, 43-45*F. Cos, Rice was voluntarily discarded by manager during inspection. Stop Sale and Release issued. See supplement.

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Food Service area - raw tuna stored in reduced oxygen packaging was found thawing in the reach in the cooler unit without being removed or opened prior to thawing under refrigeration. COS, The packaging was opened during the visit, and procedures were discussed with the person in charge.

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 cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Winn Dixie # in Key Biscayne: 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 Winn Dixie # 0318 in Key Biscayne
Date	Order Type	Product	Brand/Lot	Reason
Nov 1, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Winn Dixie # in Key Biscayne: Frequently Asked Questions

When was Winn Dixie # in Key Biscayne last inspected?: Winn Dixie # 0318 in Key Biscayne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 3, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Winn Dixie # in Key Biscayne had?: Winn Dixie # 0318 in Key Biscayne has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Key Biscayne find?: Winn Dixie # 0318 in Key Biscayne was most recently inspected by FDACS on February 3, 2026 (Met Sanitation Inspection Requirements).
Has Winn Dixie # in Key Biscayne had any stop-sale or stop-use orders?: Yes, Winn Dixie # 0318 in Key Biscayne 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 Winn Dixie # in Key Biscayne?: The most frequently cited FDACS violations at Winn Dixie # 0318 in Key Biscayne are: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.13(E): Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E).