J&r Supermarket of Poinciana, INC. in Kissimmee
4651 Old Pleasant Hill Rd, Kissimmee, FL 34759
J&r Supermarket of Poinciana, INC. in Kissimmee, FL has 9 FDACS food safety inspections on record with 55 violations and 7 stop-sale or stop-use enforcement actions.
Last inspected FDACS: March 16, 2026
J&r Supermarket of Poinciana, INC. in Kissimmee: FDACS Inspection History (9)
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused visit for sample collection foe cut produce. Establishment does not have cut produce for retail.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Met Sanitation Inspection Requirements· 3 violations· 1 stop-sale order· 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.
Check-Back release issued for Stop Use and/or Stop Sale Order.
Good Retail Practice Violations
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a
food. 3-601.12
Retail Area: Meat cooler has red lighting that could mislead the consumer of the true
appearance of raw meat items.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or
water, or unpackaged food stored in direct contact with undrained ice. 3-303.12
Retail Area: Freezer has several packages of food with ice built-up on the outer packaging.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen/Meat/Retail Area: There are broken/missing tiles of the flooring. Back Area: Ceiling
tiles throughout the back area have brown water damage.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 12 violations· 2 stop-sale orders· Re-Inspection Required
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.
Request # 5137822
The issues described in request #5137822 were addressed with the person in charge during this inspection.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
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) PP
Kitchen Area: Various fried food item (empanadas, croquetas) had an internal temperature
between 98 F and 115 F. COS: Fried food items were placed under a Stop-sale and Release Order and
voluntarily discarded.
Y
x
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) PP
Kitchen Area: Milk, cheese, sliced tomatoes in sandwich cooler had an internal temperature
between 45 and 47 degrees F. COS: Items were moved to a cooler that was at an appropriate
temperature.
x
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
Meat Area: Employee left meat processing room and returned before washing hands to don
gloves. COS: Handwashing was discussed and employee properly washed hands before donning
single-use gloves.
x
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
Kitchen Area- Hand washing sink near 3 compartment sink not provided with soap. COS:
Soap provided during inspection.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen Area: Hand washing sink blocked by equipment and pots. COS: Hand washing sink
was cleared for use.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Kitchen Area: Reach-in sandwich cooler did not have an ambient thermometer available.
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a
food. 3-601.12
Retail Area: Meat cooler has red lighting that could mislead the consumer of the true
appearance of raw meat items.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Back Area: Exit door next to dairy walk-in cooler has a gap underneath allowing entrance
for possible pests and rodents.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or
water, or unpackaged food stored in direct contact with undrained ice. 3-303.12
Retail Area: Freezer has several packages of food with ice built-up on the outer packaging.
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. 2-303.11Repeat
Kitchen Area- Multiple employees observed with watches and bracelets on their arms.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Retail Area: Reach in cooler containing drinks has a build up on debris on the
shelves.Kitchen Area: Microwave has a build up of food debris.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen/Meat/Retail Area: There are broken/missing tiles of the flooring.Back Area: Ceiling
tiles throughout the back area have brown water damage.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 8/27/2025
Page 1 of 2
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Alex Garcia
I, _____________________________________________________ the person in charge of J&R SUPERMARKET OF POINCIANA INC. hereby
waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
NIKKI VAUGHN, SENIOR SANITATION AND SAFETY SPECIALIST
ALEX GARCIA, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 8/27/2025
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Establishment did not have items that needed to be sampled.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Sanitation Inspection Requirements· 5 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
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Produce Processing Area: Employee was wearing single-use gloves while preparing
ready-to-eat exposed food items; shook hands with a vendor and went to continue processing food. COS:
Employee was stopped glove usage was discussed and employee washed hands and donned new gloves
before proceeding.
Y
x
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
Back Area: Dairy walk-in cooler had raw eggs stored above ready-to-eat food items. Retail
Meat Cooler: Raw chorizo was stored above fully cooked smoked pork. COS: Raw items were rearranged
and stored properly.
Y
x
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
Service Area: Hot bar had fried pork with internal temperatures of 108-124 degrees F and
blood sausages with internal temperatures of 114-134 degrees F. COS: Pork and sausage were rapidly
reheated and verified at 165 degrees F or above.
Y
x
Repeat
COS
Y
o
Good Retail Practice Violations
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food.
3-601.12
Retail Area: Meat cooler has red lighting that could mislead the consumer of the true
appearance of raw meat items.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Produce Area: The interior handle to the walk-in cooler door is missing, making the
door difficult to open or keep closed. Kitchen/Meat Area: There are broken/missing tiles of the flooring.
— Re-Inspection Required· 28 violations· 4 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
The Guidance for Written Procedures for the Clean-up of Vomit and Diarrhea, Food Allergy Awareness, Food Employee Reporting
Agreement, Dishwashing Procedures, Cooling Food, Cooking and Hot Holding Food Handouts were provided in English and
Spanish where available.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was demonstrated by the person in charge by violations in
coldholding, hot holding, and handwashing.
o
Retail Cooler: Sliced salami has a brown discoloration to the product. Stop-sale and Release
was issued. COS: Salami was voluntarily discarded.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Service Area: An employee was observed entering area wearing single-use gloves, handled
containers of food, went to walk-in cooler and returned to work with exposed food without changing
single-use gloves. COS: Employee was stopped and glove usage was discussed. Employee washed hands
and donned new gloves.
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
Back Area: Walk-in produce cooler had containers of prepared raw chicken stored above
prepared raw pork and steak. COS: Containers were rearranged and stored properly.
x
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
Back Area: Dairy walk-in cooler had raw bacon stored above ready to eat items. Service
Area: Clam shells of raw longaniza were stored above ready to eat items. Retail Meat Cooler: Raw
longaniza and chorizo is commingled with ready to eat items. Retail Dairy Cooler: Raw eggs were stored
above ready to eat items. COS: All raw items were rearranged and stored properly.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Produce Processing Area: Sofrito machine not used the day of inspection, had food residue
visible. COS: Sofrito machine was washed, rinsed and sanitized.
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) PP
Service Area: Various items in hot bar had internal temperature below 135 degrees F (Fried
pork 98-118F, baked chicken 101-125F, and chicken wings 101-118 degrees F. COS: Items were reheated
to 165 degrees F or above as verified by inspector.
Y
x
Print Date: 12/16/2024
Page 2 of 6
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Service Area: Various items in cold bar had internal temperatures above 41 degrees F
(Seafood salad 47-50F, cold shrimp salad 46-48F, potato and egg salad 44-48F, macaroni salad 44-46 and
chopped salad 45-48F). COS: Items were placed into freezer to rapidly cool to 41 degrees F or below as
verified by inspector and then stored in reach-in cooler. Retail Area: Fish reach-in cooler had various items
with internal temperatures above 41 degrees F (Salted cod 47F, salted pollock 44F, salted mackerel
49-56F, Super Vega salamis 60-66 degrees F). COS: Salted fish stocked in cooler during inspection were
relocated to freezer to rapidly cool to 41 degrees F or below. Salted mackerel and salamis were placed
under a Stop-sale and Release Order and voluntarily discarded.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
The person in charge was unable to provide in a verifiable manner, that employees are
informed of reporting foodborne illnesses and symptoms. Employee Reporting Agreement was provided.
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
Back Area: Dairy walk-in cooler had shredded chicken stored with a date mark as prepared
on 12/4/24 was still available for use on day of inspection 12/13/24. Stop-sale Order and Release was
issued. Service Area: Deli counter had a package of deli turkey marked as open on 11/30 was still available
for retail on 12/13/24. Stop-sale Order and Release was issued. COS: Items exceeding the 7-day limit were
voluntarily discarded.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, 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 the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Back Area: Dairy walk-in cooler had cooked beef in container without a date mark. COS: The
date beef was made was determined and properly date marked.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment was unable to provide written procedures for the clean-up of vomit and
diarrhea. Industry guidance was provided.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Produce Processing Area/Service Area: Employees were eating in areas where food is
exposed and being processed. COS: Employees discontinued eating in processing areas.
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
Meat Area: Employee left meat processing room and returned before washing hands to don
gloves. COS: Handwashing was discussed and employee properly washed hands before donning
single-use gloves.
Print Date: 12/16/2024
Page 1 of 6
Y
x
8
Citation Description: Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Observation: Produce/Meat Area: Handwashing sinks were not provided with signage reminding
employees to wash their hands. COS: Industry guidance was provided and posted.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Meat Processing Area: The handwashing sink had used knives stored in basin and trash can
blocking handwashing sink. COS: Used knives were relocated to the warewashing area and trash can was
relocated to allow proper handwashing to occur.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Back Area: Produce cooler had cooked potatoes and eggs cooling in container with tight
fitting lid. COS: Cooling procedures were discussed and lids were adjusted to allow heat transfer.
4-302.12
Food temperature measuring device not provided or not readily accessible for use in
ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature
in thin foods. 4-302.12 Pf
Establishment did not have probe thermometers available. COS: Probe thermometers were
provided in the kitchen, service, meat, and produce areas during inspection.
3-601.12
Food offered in a way that misleads or misinforms the consumer; or food or color
additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food.
3-601.12
Retail Area: Meat cooler has red lighting that could mislead the consumer of the true
appearance of raw meat items.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Back Area: Produce processing room has small flying insects.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Back Area: Exit door next to dairy walk-in cooler has a gap underneath allowing entrance for
possible pests and rodents.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or water,
or unpackaged food stored in direct contact with undrained ice. 3-303.12
Retail Area: Freezer has several packages of food with ice built-up on the outer packaging.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Produce Processing Area: Containers used for food, after sanitaion, were stored stacked in a
manner where wet nesting is occurring. COS: Containers were seperated and allowed to air dry.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Produce Processing Area: Green and red cutting boards are severely scored and scratched
no longer allowing effective cleaning and sanitizing to occur. Stop-use and Release was issued. COS:
Cutting boards were voluntarily discarded and replaced with new cutting boards.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail Area: Chicken reach-in cooler has cardboard used as shelving that is soiled.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Establishment did not have the recommended QT-10 test strips for the sanitizer solution
used. COS: The recommended test strips were provided during inspection.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Women's restroom used by employees does not have a covered receptacle.
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
There is build-up of black substance on walls and doors throughout the establishment;
especially in the meat processing room.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Area: The interior handle to the walk-in cooler is missing making the door difficult to
keep closed or open. Kitchen/Meat Area: There are broken/missing tiles of the flooring.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Produce/Meat Area: Cardboard is used as flooring to stand on.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted per Request #5088158.
The issues described in Request #5088158 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 5082090 were addressed with the person in charge during this inspection.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat department- Meat grinder not in use had dried food particles. COS- person in charge cleaned
and sanitized meat grinder during visit. Produce area- Sofrito machine not in use had buildup of residue and dried
food particles. COS- person in charge cleaned and sanitized sofrito machine during visit.
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Print Date: 7/19/2022
Page 1 of 3
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P
Citation Description: 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
Observation: Food service area- Blood sausages on steam table prepared less than 2 hours had an internal
temperature of 116 when probed with accurate thermometer. Baked chicken on steam table prepared less than 2
hours had an internal temperature of 116 when probed with accurate thermometer. COS- Person in charge
voluntarily reheated blood sausages and baked chicken during visit, both blood sausage and baked chicken had an
internal temperature above 165 degrees F when probed with accurate thermometer.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include
a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that
states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
3-603.11(B) PfPf
Food service area- Consumer advisory provided does not include disclosure.
o
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
Produce area- employee observed not washing hands after entering department and donning clean
gloves. COS- employee was corrected and advised when to wash hands.
x
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
Backroom- Hand wash sink near bread ovens does not have soap or paper towel. COS- soap and
paper towel was provided at hand wash sink near bread ovens.
x
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Ceiling tiles are stained and missing throughout entire establishment. MEAT AREA- Floor tiles are
missing and in disrepair in the meat prep area and walk in cooler.
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
Backroom- Floor in backroom has buildup of residue and paper trash. Meat area- Ceiling near
condenser unit has buildup of residue. Produce area- Floor in walk in freezer has heavy ice buildup. Retail areaFloor in walk in freezer has heavy ice buildup.
o
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable
facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected
from contamination. 6-403.11
Produce area- employee personal belongings stored wit single use items on storage shelf above prep
area. Cos- employee personal belongings were moved to designated employee storage area during visit.
x
J&r Supermarket of Poinciana, INC. in Kissimmee: Stop-Sale & Stop-Use Orders (7)
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.
J&r Supermarket of Poinciana, INC. in Kissimmee: Frequently Asked Questions
- When was J&r Supermarket of Poinciana, INC. in Kissimmee last inspected?
- J&r Supermarket of Poinciana, INC. in Kissimmee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 16, 2026. Inspection type: Focused Inspection.
- How many inspections has J&r Supermarket of Poinciana, INC. in Kissimmee had?
- J&r Supermarket of Poinciana, INC. in Kissimmee has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of J&r Supermarket of Poinciana, INC. in Kissimmee find?
- J&r Supermarket of Poinciana, INC. in Kissimmee was most recently inspected by FDACS on March 16, 2026 (Focused Inspection).
- Has J&r Supermarket of Poinciana, INC. in Kissimmee had any stop-sale or stop-use orders?
- Yes, J&r Supermarket of Poinciana, INC. in Kissimmee has 7 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 J&r Supermarket of Poinciana, INC. in Kissimmee?
- The most frequently cited FDACS violations at J&r Supermarket of Poinciana, INC. in Kissimmee are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-601.12: Food offered in a way that misleads or misinforms the consumer; or food or color additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food. 3-601.12.
- Does J&r Supermarket of Poinciana, INC. in Kissimmee have any repeat violations?
- Yes, J&r Supermarket of Poinciana, INC. in Kissimmee has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-601.12: Food offered in a way that misleads or misinforms the consumer; or food or color additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food. 3-601.12.
Nearby Establishments to J&r Supermarket of Poinciana, INC.
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 J&r Supermarket of Poinciana, INC.. How we collect and verify this data.