How many inspections has Winn Dixie # in Lake Worth had?

Winn Dixie # 0397 in Lake Worth has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Winn Dixie # in Lake Worth find?

Winn Dixie # 0397 in Lake Worth was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).

Has Winn Dixie # in Lake Worth had any stop-sale or stop-use orders?

Yes, Winn Dixie # 0397 in Lake Worth has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Winn Dixie # in Lake Worth

Name: Winn Dixie # 0397 in Lake Worth Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 11, 2026

6600 Hypoluxo Rd, Lake Worth, FL 33467

Palm Beach County · Supermarket · FDACS
Owner: Winn-dixie Stores LLC (wd1)
FDACS Estab #: 352556

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

Overview

Winn-Dixie #0397 in Lake Worth had three stop-sale orders issued on August 19, 2024, requiring the immediate removal of time/temperature control for safety foods that failed proper cooling and cold-holding requirements. A cooked pork shoulder held at 48°F, cut watermelons at 48°F after eight hours in the cooler, and deli sandwiches at 48–50°F were all voluntarily destroyed by management and witnessed by the inspector. An August 19, 2024 inspection documented eight violations including four high-priority temperature control failures: deli pork shoulder not cooled to safe temperatures within required time, produce cut watermelons held at unsafe temperatures, hot-held BBQ and chicken wings at 109–134°F (below the required 135°F), and refrigerated deli sandwiches at 48–50°F. Three of the eight violations were corrected on site during the inspection. A follow-up focused inspection on September 17, 2024 found zero violations after a COOL Audit was conducted, and a subsequent focused inspection on March 11, 2026 verified continued compliance with zero violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

8Violations

3Stop-Sale Orders

Last inspected FDACS: March 11, 2026

Winn Dixie # in Lake Worth: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 11, 2026 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: JONATHAN LEGRAND

Comments: The issues described in request 5152438 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Sep 17, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Conducted COOL Audit.

No violations or enforcement actions recorded for this inspection.

Aug 19, 2024 — Met Sanitation Inspection Requirements· 8 violations· 3 stop-sale orders· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, 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.

Risk-Based Violations

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

Deli: Pork shoulder cooked the night before had an internal temperature of 48 degrees F. COS: Pork was voluntarily discarded by manager. Stop sale order and release issued. See supplement. x

3-501.14(B) 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) PP

Produce: Cut watermelons in walk in cooler that were cut at 7AM found to have internal temperature if 48 degrees F at 3PM when checked by a accurate probe thermometer. COS: cut watermelons were voluntarily discarded during visit by manager. Stop sale order and release order issued. See supplement. 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

Food service: BBQ and buffalo chicken wings in hot holding case had internal temperatures of 109-134 degrees F. Pulled pork under heat lamps had internal temperature of 121 degrees F. COS: items were returned to oven and cooked to 165 degrees F 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: reach in case in front of deli had sandwiches made the day prior had internal temperatures of 48-50 degrees F when checked with a probe thermometer. COS: sandwiches were voluntarily discarded by manager. Stop sale and release order issued. See supplement. x Print Date: 8/19/2024 Page 1 of 2 23 Pf x Citation Description: 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) Pf Observation: Seafood: Raw clams in the display case missing raw or live. COS: Proper verbiage was put on the sign 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

Back room: Double door in the receiving area has visible gap.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Air vents on reach in deli case has rust like material.

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

Seafood: Ice build up in walk in freezer.

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

Meat: Floor has chipping and pealing paint.

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 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.

Winn Dixie # in Lake Worth: Stop-Sale & Stop-Use Orders (3)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Winn Dixie # 0397 in Lake Worth
Date	Order Type	Product	Brand/Lot	Reason
Aug 19, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Aug 19, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Aug 19, 2024	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.

Winn Dixie # in Lake Worth: Frequently Asked Questions

When was Winn Dixie # in Lake Worth last inspected?: Winn Dixie # 0397 in Lake Worth was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Lake Worth had?: Winn Dixie # 0397 in Lake Worth has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Lake Worth find?: Winn Dixie # 0397 in Lake Worth was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).
Has Winn Dixie # in Lake Worth had any stop-sale or stop-use orders?: Yes, Winn Dixie # 0397 in Lake Worth has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Winn Dixie # in Lake Worth?: The most frequently cited FDACS violations at Winn Dixie # 0397 in Lake Worth are: 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.14(B): 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; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.