Grocery Outlet 7716 in Lynn Haven
902 Ohio Ave, Lynn Haven, FL 32444
Grocery Outlet 7716 in Lynn Haven, FL has 4 FDACS food safety inspections on record with 29 violations and 2 stop-sale or stop-use enforcement actions.
Last inspected FDACS: April 2, 2026
Grocery Outlet 7716 in Lynn Haven: FDACS Inspection History (4)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 11 violations· 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.
Trainee present during inspection. All violations verified by primary inspector.
Guidance for the Written Procedures for clean-up of vomit and diarrhea events, Cooling methods, Cooking and hot holding food
handouts were provided to establishment.
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
There is a pattern of non-compliance by the person in charge to ensure employees are hot
holding time temperature controlled for safety foods properly.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat room: Equipment used to grind raw meat had build up of old food residue in inner
crevices. COS: Person in charge had employees clean meat grinder during inspection.
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
Retail: Whole Chicken found in open air cooler in retail area next to hot hold case was
cooked the day prior and left to cool overnight in walk-in cooler had an internal temperature of 42.4F in the
center portion of the chicken. COS: Person in charge stated that no temperature was taken to verify cooling
and voluntarily discarded item. See stop sale order and release.
x
Print Date: 4/2/2026
Page 1 of 3
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Smoker room: Cooked chicken wings held in upright hot holding unit had internal
temperatures of 118F and 120F. COS: Person in charge stated wings had been cooked less than 1 hour
prior and had employee put wings back in smoker to bring to proper temperature. Cooked leg quarters left
on counter to be packaged for retail hot holding unit had internal temperatures of 127F and 120F. COS:
Person in charge stated chicken had been cooked 1 hour earlier and had chicken put back in smoker to
bring to proper temperature. Retail: Cooked quarters in hot hold unit for retail sale had internal temperature
of 127F and 124F at 10:55. Person in charge had chicken put back in smoker to bring to proper
temperature. COS: Chicken was checked at 12:35 and had internal temperature of 130F and 134F.
Manager voluntarily discarded chicken quarters. See stop sale order and release.
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
Written procedures for the clean up of vomit and diarrhea events is missing steps for
segregating the affected area, discarding exposed food and single service items, cleaning and sanitizing
exposed food equipment and utensils and laundering or disposal of linens, and disposal or cleaning and
disinfecting of clean-up tools/materials.
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 PP
Meat room: Sanitizer bucket stored on top of table in prep area used for packing raw meat.
COS: Person in charge moved bucket to dish area.
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Meat room: Food employee did not wash hands after entering meat room before handling
clean equipment. COS: Person in charge asked employee to wash hands.
x
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)
Establishment is cooling hot held whole chickens in closed containers in walk in cooler
overnight.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Meat room: Employee engaged in handling food is wearing silicone bracelets.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Smoker room: After cleaning and sanitizing a metal pan used for food, employee used a dry
wiping cloth to wipe the sanitizer off of pan instead of allowing pan to air dry. COS: Person in charge had
employee return pan to sanitizer solution to be sanitized correctly.
4-502.13(A)
Single-service or single-use articles reused. 4-502.13(A)
Smoke room: Single-service aluminum pans were being washed, rinsed and sanitized to be
used again for food. COS: Person in charge let employees know that they are not allowed to do that and
had them use new aluminum pans.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change
their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage
of employee’s clothing and other possessions. 6-305.11
Smoke room: Employee phone was on top of surface used to cover food in plastic wrap.
Produce room: Employee had purse and jacket stored on bottom shelf of prep table next to single service
items.
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 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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Re-Inspection Required· 18 violations· Re-Inspection Required
Comments: Provided the following information: Dish Washing Procedures Manual.
Updated Guidance for a written procedure procedures for responding to vomiting and diarrheal events, Employee Health Guidelines
and reporting agreement provided.
Risk-Based Violations
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
Retail: Raw bacon observed over ready to served turkey bacon. COS Turkey bacon was removed
from this area and relocated accordingly. Dairy walk in cooler: Drinks observed stored in front of raw shell eggs. COS
drinks were removed from this area and relocated.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Smoke department: No sanitizer observed on the sanitized compartment of the ware wash sink.
Produce department: no sanitizer observed in the wiping cloth sanitizer bucket. COS Both areas sanitizer was
remade checked and released.
x
Print Date: 1/20/2023
Page 1 of 5
14
P
Citation Description: 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) P
Observation: Meat department: Meat grinder cleaned and sanitized yesterday, and has not been use today,
observed with old food particles like substance inside the grinder. COS Meat grinder was cleaned, sanitized, checked
and released.
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 PP
Smoke department: Multiple plastic spray bottles of chemicals observed hanging on a single
use/single service rack and next to a equipment processing scoop. Produce department: Plastic chemical spray
bottle observed hanging in the sanitized compartment of the ware wash sink. COS All chemicals were removed from
this area and relocated. Back receiving area: multiple chemicals observed stored next to and above ready to eat food
and drinks. COS All chemicals were removed from this area and relocated.
x
Print Date: 1/20/2023
Page 2 of 5
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
Smoke / Meat department: Observed the food service employees entering the food processing areas
and donning single use/single service gloves prior to washing their hands to work with food. COS Hand washing was
address with food workers and the person in charge. Observed the food service employees washing their hands and
then putting on single use/single service gloves.
x
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot
food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with
at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the
temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)
Back area: no ambient air thermometers provided to the walk in coolers and freezers.
o
3-602.11(A)
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317.
3-602.11(A)
Retail: Meat products package at the establishment observed without the store address or phone
number.
o
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
Meat department: No label provided to a unidentified plastic spray bottle. Cos it was determent by food
service employee that the spray bottle had food grade mineral oil. COS Spray Bottle was label during this time.
x
3-307.11
Food not protected from contamination that may result from a factor or source not specified in
Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Meat department: Spray bottle of food grade mineral oil observed stored above the food processing
table above the raw meat. COS Spray bottle was removed from this area and relocated.
x
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm
or hand while preparing food. 2-303.11
Smoke department: Observed a food service employee wearing a watch. COS food service employee
removed his watch during this time.
x
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Smoke/meat/produce department: No effective hair restraints or beard restraints observed worn by
employees engaged in food preparation/processing. COS Food service employees put on hair nets and beard nets.
x
3-304.14(B)(1)
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)
Produce department: No sanitizer observed in a sanitize solution of a wet wiping towel container. Wet
wiping cloth observed hanging on the sanitize bucket and not in the sanitized solution in between use. COS New
sanitized solution was made checked and released. Wet wiping towels were removed from this area and relocated.
x
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)
Smoke department: Hand drying paper towel holder observed mounted above the sanitized drain
board of the ware wash sink. Produce department: Red hose observed stored above food processing table and the
sanitized drain board of the ware wash sink. COS Red hose was removed from this area and relocated.
o
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
Smoke/produce department: The sanitizer dispensing unit of the ware wash sink observed not
dispensing the sanitizer. Note sanitizer is being manually dispensed till equipment is repaired.
o
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can
no longer be effectively cleaned and sanitized. 4-501.12
Produce department: Cutting boards observed worn, with black and brown deep cuts that re no longer
easy to clean and sanitized.
o
4-603.14
Equipment food-contact surfaces and utensils not effectively washed to remove or completely
loosen soils by using the manual or mechanical means necessary; or the washing procedure selected is not based
on the type and purpose of the equipment or utensil, and on the type of soil to be removed. 4-603.14
Meat department: Observed the rinse compartments of the ware wash sink being use as the wash
compartment.
o
Print Date: 1/20/2023
Page 3 of 5
53
Citation Description: Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so
they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in
an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113
Observation: Produce department: Broom and dust pan observed in front of the ware wash sink. COS both items
were removed from this area and relocated.
x
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail/smoke department: observed floor tile missing. Females restroom: observed parts of the walls
missing wall tiles.
o
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change their
clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s
clothing and other possessions. 6-305.11
Smoke/produce department and back storage area: observed employees jackets, drink container and
food stored with retail food items and single use items. COS all employees personal items were removed from this
areas and relocated.
x
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2023 food permit not conspicuously displayed. COS Permit displayed during the inspection.
x
Grocery Outlet 7716 in Lynn Haven: Stop-Sale & Stop-Use Orders (2)
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 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 SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Grocery Outlet 7716 in Lynn Haven: Frequently Asked Questions
- When was Grocery Outlet 7716 in Lynn Haven last inspected?
- Grocery Outlet 7716 in Lynn Haven was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 2, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Grocery Outlet 7716 in Lynn Haven had?
- Grocery Outlet 7716 in Lynn Haven has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Grocery Outlet 7716 in Lynn Haven find?
- Grocery Outlet 7716 in Lynn Haven was most recently inspected by FDACS on April 2, 2026 (Met Sanitation Inspection Requirements).
- Has Grocery Outlet 7716 in Lynn Haven had any stop-sale or stop-use orders?
- Yes, Grocery Outlet 7716 in Lynn Haven has 2 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 Grocery Outlet 7716 in Lynn Haven?
- The most frequently cited FDACS violations at Grocery Outlet 7716 in Lynn Haven 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; 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) P; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P.
Nearby Establishments to Grocery Outlet 7716
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 Grocery Outlet 7716. How we collect and verify this data.