When was Sam's Club # in Lakeland last inspected?

Sam's Club # 6441 in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 4, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sam's Club # in Lakeland had?

Sam's Club # 6441 in Lakeland has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sam's Club # in Lakeland find?

Sam's Club # 6441 in Lakeland was most recently inspected by FDACS on June 4, 2025 (Met Sanitation Inspection Requirements).

Has Sam's Club # in Lakeland had any stop-sale or stop-use orders?

Yes, Sam's Club # 6441 in Lakeland has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Sam's Club # in Lakeland

Name: Sam's Club # 6441 in Lakeland Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 4, 2025

4600 Us Highway 98 N, Lakeland, FL 33809

Polk County · Supermarket · FDACS
Owner: Sam's East INC (sam)
FDACS Estab #: 63898

Part of: Sams Club Florida health inspections, violations & closures

Overview

Sam's Club #6441 in Lakeland faced multiple temperature control failures during a June 4, 2025 sanitation inspection that resulted in four stop-sale orders for adulterated food. An inspector documented time-temperature control violations across the facility's prepared food sections: cafe salads and chicken salad sandwiches held at 43–48°F (well below the 41°F safety threshold), a strawberry leches cake at 44–48°F, whole chicken in the hot case at 129°F (below the required 135°F minimum), and ribs at 118–122°F. All affected products were voluntarily destroyed by facility management and witnessed by the inspector. The same inspection identified a high-priority handwashing violation when a cafe employee handled ready-to-eat food without washing hands first; the employee was instructed and corrected on site. Additional violations included missing written procedures for vomit and diarrheal cleanup and a cafe handwashing sink lacking a drying device, both corrected during the inspection. A focused inspection on April 23, 2025 found no violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

8Violations

4Stop-Sale Orders

Last inspected FDACS: June 4, 2025

Sam's Club # in Lakeland: FDACS Inspection History (2)

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.

2025 — 2 inspections

Jun 4, 2025 — Met Sanitation Inspection Requirements· 8 violations· 4 stop-sale orders· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Person in charge: SHANDORA BOSTIC

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(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

Cafe: Open air cooler next to fountain drinks had various salads and chicken salad sandwiches from the day prior 06/03/25 with internal temperatures of 43-48 degrees F. Bakery: Strawberry leches cake, placed out today, inside large open air cooler had temperature of 44 - 48 degrees F. COS: All items were voluntarily discarded. Stop Sale Order and Release was 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

Meat: Whole chicken inside hot case held for less than 2 hours across from rotisserie oven had internal temperatures of 129 degrees F at 12:15 pm when tested with an accurate thermometer. Ribs inside hot case held for 2 hours had internal temperatures of 118 -122. COS: Ribs were voluntarily discarded and whole chicken was placed in the walk in freezer to cool down during the visit. A Stop Sale Order and Release Order was issued. See Supplement 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 does not have a written procedure for Vomit and Diarrheal Clean Up. Guidance document provided.

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

Cafe: Employee did not wash hands prior to donning gloves before handling ready to eat food (RTE). COS: Employees was instructed on hand washing. Employee washed hands and donned gloves.

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

Cafe: Hand sink next to ice cream machine did not have a drying device. COS: Paper towels were provided.

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: Hand sink next to 3 compartment sink had establishment equipment in sink. COS: Item was removed from sink.

Good Retail Practice Violations

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)

Cafe: Half gallons cartons of ice cream were thawing on ledge above the hand sink. COS: Cartons were moved to the cooler to under the ice cream machine to continue thawing.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Meat: Hand sink next to 3 compartment sink had a build up of dirt and 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 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 reheating procedures for hot holding.

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.

Apr 23, 2025 — Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: The issues described in request #5130622 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Sam's Club # in Lakeland: Stop-Sale & Stop-Use Orders (4)

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 Sam's Club # 6441 in Lakeland
Date	Order Type	Product	Brand/Lot	Reason
Jun 4, 2025	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.
Jun 4, 2025	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.
Jun 4, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding…
Jun 4, 2025	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.

Sam's Club # in Lakeland: Frequently Asked Questions

When was Sam's Club # in Lakeland last inspected?: Sam's Club # 6441 in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sam's Club # in Lakeland had?: Sam's Club # 6441 in Lakeland has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sam's Club # in Lakeland find?: Sam's Club # 6441 in Lakeland was most recently inspected by FDACS on June 4, 2025 (Met Sanitation Inspection Requirements).
Has Sam's Club # in Lakeland had any stop-sale or stop-use orders?: Yes, Sam's Club # 6441 in Lakeland has 4 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 Sam's Club # in Lakeland?: The most frequently cited FDACS violations at Sam's Club # 6441 in Lakeland are: 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 P; 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 Pf; 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.