The Fresh Market # in Lake Mary
Last inspected:
3775 Lake Emma Rd, Lake Mary, FL 32746The Fresh Market #0190 in Lake Mary has issued five stop-use and stop-sale orders since September 2025, reflecting serious food safety control failures. A stop-sale order issued September 11 required the voluntary destruction of adulterated time/temperature control food due to improper cooling. Stop-use orders issued the same day prohibited use of cutting boards in the raw meat processing area and raw meat cooler until equipment was cleaned and released, and restricted handwashing sink access in the processing area due to improper supply or accessibility. On September 25, two additional stop-use orders were issued: one for handwashing sink equipment in the food preparation area, and one for unsanitary food-contact surfaces and equipment that required repair and replacement before release.
The facility's September 11 re-inspection identified 26 priority and intermediate violations, including raw animal foods stored directly over ready-to-eat items in the dairy cooler and retail areas, cutting boards and knives used for raw meat processing that were not cleaned for over five hours, cooked brussels sprouts held at 120°F instead of the required 135°F minimum, and commercially processed lobster ravioli held at 44°F instead of 41°F or below. The inspector documented a pattern of non-compliance with cooling, handwashing, and sanitization duties. Most violations were corrected on site during the inspection. A follow-up check-back inspection on September 25 found the facility had met sanitation requirements with all stop-use items released, though 1 additional violation was noted. A May 2025 focused training visit recorded no violations.
Summary generated from Florida FDACS public inspection records.
The Fresh Market # in Lake Mary: 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.
— 2 inspections
— Met Sanitation Inspection Requirements· 1 violation· 2 stop-sale orders· 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
All items under Stop-Use have been release during visit.
Good Retail Practice Violations
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
Receiving : Visible daylight at bottom of double doors
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
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.
— Re-Inspection Required· 26 violations· 3 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.
Stop Use Order issued on 09/10/2025 for cutting boards and Raw Meat Cooler/ CMS Raw Prep Room - Processing. 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.
Employee Health Guidelines, Cooling Foods Handout, Cooking and Hot Holding Foods Handout, and Reporting Agreement
provided.
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 in regards to cooling, hand washing, and
sanitization of food contact surfaces.
o
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
Dairy Cooler: Boxes of raw shell eggs stored on top shelf of metal rolling cart over box of
mozzarella cheese. COS: Cheese was relocated for proper separation. Retail: Steamer bags of raw
salmon and green beans stored over ready to eat white rice packages. COS: Packages of rice were
relocated for proper separation.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat: Wheels on the top and bottom that touch the saw on the bandsaw machine have a
build up of old food debris. COS: Employee washed, rinsed, and sanitized band saw before the end of
inspection. Back Area: Juicer that was stored outside of produce prep area had a build up of old food
debris on the yellow drip tray, the metal on both outer sides of drip tray, and the metal slides into the
bottom portion of the cabinet underneath. COS: Juicer was washed, rinsed, and sanitized to remove all
food debris before the end of inspection.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Retail: Scoops and scoop holders used for self service bulk candy and nut dispensing not
washed, rinsed, and sanitized every 24 hours. Per employee, utensils had been washed 6 days prior.
COS: All utensils were removed to be washed, rinsed, and sanitized before the end of inspection.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat: Cutting boards and knives used for processing raw meat, fish, and poultry went in to
use at 8:00AM and were not washed, rinsed, and sanitized by 1:00PM. COS: Cutting boards and utensils
were washed, rinsed, and sanitized before the end of inspection.
x
Print Date: 9/11/2025
Page 2 of 5
Y
x
18
P
Citation Description: Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P
Observation: Retail: Watermelon that was cut and packaged yesterday had an internal temperature of 44
degrees F inside the functioning retail fruit display cooler. COS: Watermelon was voluntarily discarded.
See Stop Sale Order and Release. Various ready to eat time/temperature control for safety foods were
packaged the previous day and were found with an internal temperature over 41 degrees F inside the
functioning retail ready to eat island cooler (Tempura Shrimp 45 degrees F. Fried Shrimp 46 degrees F.
Spinach Quiche 43 degrees F. Chicken Spring Rolls 43 degrees F. Vegetable Spring Rolls 43 degrees F.)
and in the ready to eat cooler around the deli area. (Grilled Chicken and Bacon Mac and Cheese 44
degrees F. Chicken Wraps 42 degrees F.) COS: Tempura shrimp and fried shrimp were voluntarily
discarded and all other foods were relocated to be rapidly cooled. See Stop Sale Order and Release.
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) PP
Deli: Cooked on site brussel sprouts had an internal temperature of 120 degrees inside the
full service hot case. COS: Brussel sprouts were reheated to 165 degrees F and inspector verified.
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided.
o
Print Date: 9/11/2025
Page 1 of 5
6
P
Citation Description: 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
Observation: Seafood/Meat: Multiple instances of employees entering display area and donning gloves to
work with ready to eat food or clean utensils without first washing hands. COS: A discussion was had with
management and all employees washed hands before continuing tasks.
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
Retail: Commercially processed Lobster Ravioli found with an internal temperature of 44
degrees F inside the functioning island ready to eat cooler. COS: All items at the load limit of cooler were
relocated to be rapidly cooled.
x
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
Deli: Chicken Salads that were prepared onsite more than 24 hours prior bear no date
marking system in the full service cold bar cooler. COS: Proper date marking was applied to chicken
salads.
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
Deli: All time/temperature control for safety foods that were opened more than 24 hours
prior bare no date marking system inside the full service cold bar cooler. (Pasta Salads, Potato Salads,
Meatballs, Fried Chicken, Crab Salad) Pizza Station: Mozzarella cheese opened more than 24 hours prior
bear no date marking system and shredded cheese bear an incorrect date marking system of 09/02/2025
inside the pizza prep cooler. COS: Date marking was added to every needed food in the cold bar and in
the pizza prep cooler.
x
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Back Area: No hand washing sink provided in or adjacent to Raw Meat Cooler/ CMS Raw
Prep Room where raw chickens are processed for cooking. See Stop Use Order.
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: Handwashing sink near the warewashing sink was blocked by rolling garbage can and
long hose on the floor. COS: Trash can was removed and hose was hung up before the end of inspection.
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)Repeat
Foods that are packaged onsite are sealed in plastic containers or bags not allowing heat
transfer while completing the cooling process.
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
Receiving: Visible daylight from the outside through gap at bottom of large roll up receiving
door. Double doors leading to outside back area by receiving are propped open when not in use allowing
for possible pest intrusion, and visible daylight from outside through gap in bottom of double doors when
closed.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Back Area: Boxes of food stored directly on the floor in the dry storage area near the
produce prep room.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not
stored with their handles above the top of the food and the container. 3-304.12(A)
Deli: Utensil stored in fried chicken bites with the handle touching the food in the full service
cold bar cooler.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Deli: Pizza peel stored uncovered and unprotected on top of pizza oven when not in use.
4-803.11
Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable
laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean
utensils, or single-service and single-use articles. 4-803.11
Deli: Soiled linens are stored on the drain boards of the warewashing sink with unclean
equipment and utensils.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Meat: Clean bone scraper utensils are stored on the faucet above the warewashing sink
basin. COS: Bone scrapers were relocated and properly stored.
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
Meat: Cutting boards on the employee side of the full service meat display case are heavily
scored. See Stop Use Order.
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/Back Area/Dairy Cooler: Metal sheet pans throughout the establishment are encrusted
with old grease. Metal sheet pans on rolling carts have a build up of soil and debris near the dry storage
area.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Back Area: Rolling carts have a build up of dust and old food debris near the dry storage
area.
5-103.11
Water source and system not of sufficient capacity to meet the peak water
demands, or hot water generation and distribution system not sufficient to meet peak hot water demands
throughout the establishment. 5-103.11 Pf
Meat: No hot water provided at the prep sink near the warewashing sink. COS: Hot water
was turned on at the valve underneath the sink and hot water was provided.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Meat: Condensate is dripping from cooling pipes on top of full service meat display case
into single use containers tied to top of case with zip ties.
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: Walls behind bandsaw and walls on side of warewashing sink have a build up of old
food debris. Swinging doors to enter meat room have a build up of a black mold like debris.
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.
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: 9/11/2025
Page 1 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks
properly supplied and accessible.
Comments: This Stop Use Order only applies to the processing of time/temperature control foods in this space. 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: 9/11/2025
Page 2 of 3
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
Carol Watson
I, _____________________________________________________ the person in charge of THE FRESH MARKET # 0190 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)
ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II
CAROL WATSON, ASSISTANT STORE MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/11/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visit conducted for training purposes.
No violations or enforcement actions recorded for this inspection.
The Fresh Market # in Lake Mary: Stop-Sale & Stop-Use Orders (5)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| 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. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: Handwashing sinks properly supplied … |
The Fresh Market # in Lake Mary: Frequently Asked Questions
- When was The Fresh Market # in Lake Mary last inspected?
- The Fresh Market # 0190 in Lake Mary was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 25, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has The Fresh Market # in Lake Mary had?
- The Fresh Market # 0190 in Lake Mary has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of The Fresh Market # in Lake Mary find?
- The Fresh Market # 0190 in Lake Mary was most recently inspected by FDACS on September 25, 2025 (Met Sanitation Inspection Requirements).
- Has The Fresh Market # in Lake Mary had any stop-sale or stop-use orders?
- Yes, The Fresh Market # 0190 in Lake Mary has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
- What are the most common violations at The Fresh Market # in Lake Mary?
- The most frequently cited FDACS violations at The Fresh Market # 0190 in Lake Mary are: 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; 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) Pf; 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) Pf.
- Does The Fresh Market # in Lake Mary have any repeat violations?
- Yes, The Fresh Market # 0190 in Lake Mary has had the following violations cited on multiple FDACS inspections: 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.
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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 The Fresh Market # 0190. How we collect and verify this data.