How many inspections has Galafresh Farms in Lake Worth had?

Galafresh Farms in Lake Worth has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Galafresh Farms in Lake Worth find?

Galafresh Farms in Lake Worth was most recently inspected by FDACS on February 18, 2026 (Focused Inspection).

Has Galafresh Farms in Lake Worth had any stop-sale or stop-use orders?

Yes, Galafresh Farms in Lake Worth has 15 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 Galafresh Farms in Lake Worth?

The most frequently cited FDACS violations at Galafresh Farms in Lake Worth are: 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; 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.

Does Galafresh Farms in Lake Worth have any repeat violations?

Yes, Galafresh Farms in Lake Worth has had the following violations cited on multiple FDACS inspections: 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; 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.

Galafresh Farms in Lake Worth

Name: Galafresh Farms in Lake Worth Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

4624 Hypoluxo Rd, Lake Worth, FL 33463

Palm Beach County · Supermarket · FDACS
Owner: Franky S Jorge
FDACS Estab #: 193907

Overview

Galafresh Farms in Lake Worth, FL has 6 FDACS food safety inspections on record with 61 violations and 15 stop-sale or stop-use enforcement actions.

6FDACS Insp.

61Violations

15Stop-Sale Orders

Last inspected FDACS: February 18, 2026

Galafresh Farms in Lake Worth: FDACS Inspection History (6)

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 — 3 inspections

Feb 18, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Feb 17, 2026 — Re-Inspection Required· 19 violations· 8 stop-sale orders· Re-Inspection Required

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

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. Trainee present during inspection. All violations verified by primary inspector. 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. 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

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Bakery: Strawberries and sweet ricotta cheese on shelves inside walk in cooler found with white and green like mold. COS: Items were voluntarily discarded. Stop Sale and Release Orders issued, see order. Y x

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood: Shell Stock tags not dated with last one sold, kept in chronological order or maintained on site for 90 days.

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) PP

Bakery: Oblong vegetable pizzas make with cooked peppers the previous day stored inside walk-in cooler found with internal temperatures of 47 degrees F when checked with an accurate probe. COS: Item was voluntarily discarded. Stop Sale and Release Order issued, see order. 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) PP

Deli/ Hot foods: Whole rotisserie chickens that were cooked at 8am found inside hot hold unit at 11:30AM with internal temperature of 110-126 degrees F. COS: Item was voluntarily discarded. Stop Sale and Release Order issued, see order. 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

Bakery: Milk, cream cheese, shredded cheese, liquid eggs yolks, minced garlic in oil, sticks of butter and ricotta cheese found in walk in cooler with internal temperatures of 46-53 degrees F when checked with an accurate probe thermometer. COS: Items were voluntarily discarded. Stop Sale and Release Order issued, see order. Y x

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

Deli/Hot foods: Pastrami, roasted turkey, buffalo chicken and corned beef deli meats that were opened more than 7 days ago found inside meat display case. COS: Items were voluntarily discarded. Stop Sale and Release Order issued, see order.

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/Hot foods: Evaporated milk and lowfat milk inside reach-in cooler next to hot unit and tomato sauce inside walk-in cooler not date marked after 24 hours. COS: Items properly dated. Y x

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: Toilet cleaning tablets stored in wire bin holding single us foil and plastic wrap. COS: Chemicals removed from bin. Y 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 PPRepeat

Produce: Hand sanitizer stored on prep table in front of pineapple corer. Bakery: Dish soap and glass cleaner store on drain board with cleaned and sanitized utensils at three-compartment sink. COS: Chemicals moved to proper location. Y x Repeat COS x

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

Bakery: Employee water bottle stored on prep table where open food was being processed. Produce: Employee water bottle on prep counter opposite of ice machine. COS: Water bottles removed from processing area.

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

Deli/Hot foods: Hand sink next to three-compartment sink blocked by metal cart. COS: Cart moved from blocking sink.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Bakery: Several containers of seeds and other items not easily identifiable on shelf near three-compartment sink and spray bottle of yellow liquid inside walk-in cooler not labeled with common name.

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

Bakery: Numerous small flying insects observed on and around shelving unit across from walk-in cooler.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Bakery: Handle of metal cup store in bag of flour in stored touching flour. Deli: Single use cup without handle stored in bucket of flour in walk in cooler.

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

Bakery: Walk-in cooler found with ambient air temperature of 45-53 degrees F and unable to maintain temperature controlled foods at 41 degrees F or less. Deli/Hot Foods: Hot holding unit holding chickens and pork roasts found with ambient air temperature of 114-115 and unable to maintain hot foods at 135 degrees F or higher. Stop Use Orders issued, see orders.

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

Deli/ Hot Foods area: Sanitizer test strips not provided for Purell Food Service Sanitizer being used on deli meat.

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)

Bakery: Heavy accumulation of baked on food debris on sheet pans stored on rolling cart.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Bakery: Water leaking from pipe at three-compartment sink.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Bakery: Missing ceiling tiles near three compartment sink and proofer.

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.

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 date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

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 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 500.04; 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

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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 AND/OR product was removed from service or sale.

Feb 2, 2026 — Re-Inspection Required· 42 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

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. 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. Employee Health Guidelines, V&D and reporting agreement provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Trainee present during inspection. All violations verified by primary inspector.

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 on non-compliance was demonstrated by violations for cold & hot holding, cooling, sanitation, hand washing, consumer advisory, approved source and adulteration. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Deli/Hot foods area: Case of potato knish on counter next to cheese grater found with evidence of temperature abuse by stains on box and ice crystals on product. COS: Item was voluntarily discarded. Stop Sale Order and Release issued, see order. x

Seafood: Shell stock tags not dated with last one sold, kept in chronological order or maintained onsite for 90 days.

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

Retail: Raw chicken stored on retail shelf over raw pork. COS: Chicken was moved to proper location during visit. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Bakery: Bin of sesame seeds on top of bulk storage bins stored uncovered. Deli/Hot foods area: Shucked ears of corn stored uncovered on shelf inside walk-in cooler.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Bakery: Mixing machine in corner of department that was not being used had build up of old food debris on mixing unit.

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Deli/Hot food area: Manufacturer minimum contact time for Purell Foodservice Surface Sanitizer not being followed when used on deli slicers and deli prep counter. o

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

Deli/Hot food area: Deli meat and cheese slicer in use since 7am not broken down and properly washed and sanitized at 12pm. COS: Both were properly cleaned, sanitized and verified. x

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)

Deli/Hot foods area: Cheese grater on counter near oven had excessive build-up of old and dried food debris inside well and on push arm and time/date last cleaned and sanitized unknown. COS: sink was fixed during visit. Retail: Tongs used at bulk bakery display had build up of old food debris. COS: Tongs moved to three-compartment sink. Bakery: Large mixing machine next to three-compartment sink has build up of old food debris on mixing unit and around mixing bowl and time/datee last cleaned and sanitized is unknown. COS: Item was cleaned during visit.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Deli/Hot foods area: Employee rinsed spoon at three-compartment sink without washing and sanitizing prior to using for another food item. COS: After instruction, employee returned spoon to three-compartment sink. x Print Date: 2/3/2026 Page 3 of 8 18 P Citation Description: 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 Observation: Bakery: Individually packaged Store-made Flan cakes in walk-in cooler made 3 days prior had internal temperatures of 44-46 degrees F when checked with an accurate probe thermometer. COS: Item was voluntarily discarded my manager during visit. Stop Sale Order and release issued, see order. x

Food service: Scrambled eggs, shredded chicken, black beans and cheese sticks that were made at 8AM found at 930AM with internal temperatures of 68-111 degrees F. COS: In lieu of reheating or cooling items were voluntarily discarded. Stop sale Order and Release issued, see order. x

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

Person in charge did not respond correctly to questions regarding food borne illnesses, symptoms and reporting responsibilites. Employee health guide sent via email. o

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

Food employees not informed of their reporting responsibilities regarding food borne illness. Employee reporting agreement sent via email.

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: Table talk coconut custard, pumpkin and egg custard pies stored on retail table had internal temperatures of 55-59 degrees F. COS: Items was voluntarily discarded. Stop Sale Order and Release issued, see order. 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/Hot foods area: Store made tomato and lettuces made 2 days prior not properly date marked. COS: Salad was date marked during visit. Y x

Deli/Hot food area: Various hams and roast beefs opened more than 24 hours not properly date marked. COS: Items were properly date marked during visit. Y x

3-501.17(C) Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions of food not date marked to retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) PfPf

Bakery: Bowl of lunch meat ends used to make pizzas along with cheese and sauce not date marked to indicate when opened. COS: Items was voluntarily discarded my manager during visit. COS: Stop Sale Order and Release issued, see order. Y 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

Seafood: Top neck clams in the seafood case not labeled with Live. COS: Clams were properly labeled during visit.

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

Written procedures not available. Guidance document for proper response to a Vomit and/or diarrheal event provided via email.

Food service: Bottles of cleaner stored on prep tables near stove and under prep tables next to ready to eat items. COS: Bottles were moved to proper location during visit. Y x Repeat COS

Bakery: Employee water bottle stored on counter of prep table. Deli/Hot foods area: Employee bottled beverage stored on prep table next to deli slicer and on counter next to cheese grater. Meat: Employee open drink stored on table next to chicken bench. Produce: Employee open drink stored on counter next to pricing scale. COS: All items were removed from processing areas.

Bakery: Scrub and pan brushes stored in basin of hand sink next to three-compartment. Deli/Hot foods area: Pots stored on hand sink next to three-compartment sink. Coffee bar: Long handles spoon stored in basin of hand sink next to espresso machine. COS: Items removed to create access.

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

Deli/Hot foods area: Hand sink next to stoves missing soap and hand drying device. Bakery: Hand sink next to three-compartment sink missing hand soap and paper towels. COS: Soap and/or paper towels provided.

6-301.14 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

Deli/Hot foods area: No hand wash sign at hand sink next to three-compartment sink. Meat room: Not hand wash sign at hand sink. Coffee bar: No hand wash sign at hand sink next to espresso machine. Hand wash signs provided.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Seafood: Bags of lobster meat stored in retail reach-in freezer and available for customer self-service not labeled for individual resale. COS: Item was returned to original manufacturer packaging.

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)

Bakery: Flan and cheese cakes inside walk-in cooler packaged in closed containers before being properly cooled.

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat Dept.- Two bags of frozen meat in bucket inside three-compartment sink thawing in standing water.

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

Deli/Hot Foods Department: Person in charge unable to locate and provide thin probe thermometer at beginning of inspection. COS: Thin probe thermometer located in seafood department later in inspection.

Coffee service area: Container of sugar next to espresso machine not labeled with common name.

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

Backroom: Visible gap along bottom of receiving doors when in closed position.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Deli/Hot Foods area: Wet wiping cloths stored on prep tables. Bakery: Wet wiping cloths stored on prep tables.

Bakery: Plastic bowls with no handles stored inside bulk bins holding flour, sugar, sesame seeds and corn meal. COS: Bowls removed and discarded.

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)

Deli/Hot foods area: Plastic food tray on drying rack next to hand sink hanging off shelf and in contact with water from leaking hand sink. Bakery: Containers of cooking oil stored on dirty floor near three-compartment sink.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Bakery: Used pint size plastic containers stored on drying rack at three-compartment sink after washing. COS: Items discarded.

Deli/Hot Foods area: Steam table found to not hold temperature high enough to maintain temperature controlled foods at or above 135 degrees F. Stop Use Order issued, see order.

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

Deli/Hot Foods area: Sanitizer test strips not provided for Purell Food Service Sanitizer being used on deli meat slicer. Quaternary sanitizer strips not available at three-compartment sink. Meat dept: Chlorine sanitizer strips not available for chlorine sanitizer used on cutting tables. COS: Sanitizer strips provided.

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)

Bakery: Heavy accumulation of baked on food debris on sheet pans stored on rolling cart. Deli/Hot Foods area: Carbon build-up on outside of pots and pans being used and stored.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Bakery: Build-up of old food debris on doors, handles, walls and floor of oven and proofer. Heavy accumulation of old food debris on outside of bread crumb machine.

5-402.13 Sewage not conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. 5-402.13 P

Deli/Hot foods area: Water from sewer floor drains backing onto near stoves and ovens and three-compartment sink and rotisserie chicken oven. Bakery: Water from sewage floor drains backing up onto floor by large floor mixer and three-compartment sink. COS: Drains were fixed during visit. x

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Bakery: Missing ceiling tiles near three-compartment sink and backroom.

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

Deli/Hot foods area: Heavy accumulation of grease and grime on floors and walls through out area. Bakery: Heavy accumulation of flour, cornmeal and dust throughout area.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Deli/Hot Foods area: Employee belongings, food and drink stored throughout area. Bakery: Employee belongings, food and drink stored throughout area.

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 date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

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 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 500.04; 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: 2/3/2026 Page 4 of 5 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, 2, 3, 4 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 FERNANDO LOPEZ I, _____________________________________________________ the person in charge of GalaFresh Farms 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) LORI JAMES, ENVIRONMENTAL SPECIALIST II FERNANDO LOPEZ, PERSON IN CHARGE & MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Timothy ONeil, sanitation and safety specialist Print Date: 2/3/2026 Page 5 of 5

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2025 — 2 inspections

Aug 8, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jun 11, 2025 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: NEIL, SANITATION AND SAFETY SPECIALIST

Comments: Visit was conducted in response to request # 5132199 Thank you for submitting your food establishment permit application. Water sample test results must be emailed to [email protected] within 3 months. Food establishment can print the food permit by logging in to their account at https://foodpermit.fdacs.gov/.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jul 31, 2024 — Focused Inspection· Focused Inspection

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Comments: Consultation visit with food establishment management. Visit conducted in response to request# 5117196. Issues discussed with manager.

No violations or enforcement actions recorded for this inspection.

Galafresh Farms in Lake Worth: Stop-Sale & Stop-Use Orders (15)

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 Galafresh Farms in Lake Worth
Date	Order Type	Product	Brand/Lot	Reason
Feb 17, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Feb 17, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Feb 17, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition.
Feb 17, 2026	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.
Feb 17, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Feb 17, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Feb 17, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Feb 17, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Feb 2, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Feb 2, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition.
Feb 2, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition.
Feb 2, 2026	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.
Feb 2, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Feb 2, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Feb 2, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Galafresh Farms in Lake Worth: Frequently Asked Questions

When was Galafresh Farms in Lake Worth last inspected?: Galafresh Farms in Lake Worth was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 18, 2026. Inspection type: Focused Inspection.
How many inspections has Galafresh Farms in Lake Worth had?: Galafresh Farms in Lake Worth has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Galafresh Farms in Lake Worth find?: Galafresh Farms in Lake Worth was most recently inspected by FDACS on February 18, 2026 (Focused Inspection).
Has Galafresh Farms in Lake Worth had any stop-sale or stop-use orders?: Yes, Galafresh Farms in Lake Worth has 15 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 Galafresh Farms in Lake Worth?: The most frequently cited FDACS violations at Galafresh Farms in Lake Worth are: 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; 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
Does Galafresh Farms in Lake Worth have any repeat violations?: Yes, Galafresh Farms in Lake Worth has had the following violations cited on multiple FDACS inspections: 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; 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.