Thrifty Specialty Produce of Melbourne INC. in Melbourne
2447 N Wickham Rd Ste 104, Melbourne, FL 32935
Thrifty Specialty Produce of Melbourne INC. in Melbourne, FL has 8 FDACS food safety inspections on record with 60 violations and 10 stop-sale or stop-use enforcement actions.
Last inspected FDACS: August 29, 2025
Thrifty Specialty Produce of Melbourne INC. in Melbourne: FDACS Inspection History (8)
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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Visited Establishment per Request # 5137787
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 7 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.
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
Kitchen area- metal pan of raw seasoned fish is stored over containers of ready to eat
condiments and marinade on the storage rack in the walk in cooler. Cos- metal pan of raw fish was moved
to the another location during the visit.
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 area- fried chicken bites in the hot holding steam stable held for less than 2 hours had
an internal temperature of 118-124 deg F. Cos- Fried chicken bites were removed, reheated in the oven,
temperature was checked, and verified at 165 deg F or above.
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) PPRepeat
Retail area- package of raw beef in the reach in display meat cooler held for over 24 hours
had an internal temperature of 43 deg F. Cos- Package of raw beef was voluntarily discarded by
management. Containers of rice pudding in the reach in display beverage cooler held for more than 24
hours had an internal temperature of 46-54 deg F. Cos- Containers of rice pudding were voluntarily
discarded by Management.
Y
x
Repeat
COS
Y
o
Good Retail Practice Violations
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)
Kitchen area- handle of the metal scoop and plastic scoop are stored directly in container of
white flour and sugar near the walk-in cooler and underneath the prep table.
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
Deli area- door seal gasket is damaged on the reach in sandwich cooler.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Deli area- no drainboards are installed on the warewash sink near the entrance to the
kitchen area.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen area- door to the walk-in freezer is in disrepair.
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 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 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.
— Re-Inspection Required· 18 violations· 5 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.
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 observed due to hot holding, cold holding, cooling, and
adulterated products observed during the visit.
Y
o
Retail area- packages of blueberries in the reach in display produce cooler had white and
gray mold-like matter. Cos- packages of blueberries were voluntarily discarded during the visit.
Y
x
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 area- packages of raw bacon and raw chorizo are displayed above packages of ready
to eat (RTE) hotdogs in the reach in display cooler across from the reach in display meat cooler. Cospackages of raw bacon and raw chorizo were moved to the bottom shelf of the reach in display cooler.
Kitchen area- carton of raw shell eggs are stored above metal pan of ready to eat (RTE) bread pieces on
the storage rack in the walk-in cooler. Cos- carton of raw shell eggs were moved to the bottom shelf of the
storage rack during the visit.
Y
x
Print Date: 6/6/2025
Page 1 of 4
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: Kitchen area- metal sheet pans of cooked pork ribs and chicken prepared yesterday 06/05
on the storage rack in the walk in cooler had internal temperatures from 42-44 deg F taken with an accurate
calibrated thermometer. Cos- metal sheet pans of pork ribs and chicken were voluntarily discarded during
the visit.
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 area- yuca fries, tostones, fried chicken wings, fried chicken thighs, sauteed yuca,
sauteed plantains, fried fish, baked pork chops, and whole rotisserre chickens held in the hot holding steam
table for more than 2 hours had internal temperatures ranging from 103-133 deg F all taken with an
accurate calibrated thermometer. Cos- all foods mentioned above were voluntarily discarded during the
visit.
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
Retail area- packages of bean sprouts and in-store made sofrito held in the reach in produce
cooler for more than 24 hours had internal temperature of 46 deg F taken with an accurate calibrated
thermometer. Packages of raw pepper steak in the reach in display meat cooler held for more than 24
hours had an internal temperature of 45 deg F. Cos- packages of bean sprouts, in-store made sofrito, and
raw pepper steak were voluntarily discarded.
Y
x
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPfRepeat
Meat area- spray bottle with sanitizer solution stored underneath the prep table does not
have a label. Cos- spray bottle was labeled during the visit.
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
Kitchen area- Used knives are stored in the handwash sink near the warewash sink. CosUsed knives were placed at the warewash sink to be cleaned and sanitized allowing access to the
handwash sink.
Good Retail Practice Violations
3-501.11
Stored frozen food not maintained frozen. 3-501.11
Kitchen area- Frozen foods not maintained frozen within the walk-in freezer.
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)
Kitchen area- No ambient air thermometer is provided for the 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)
Kitchen area- handle of the metal scoops are stored directly in breading and seasoning
containers near the walk-in cooler and stove top.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or
spoons not presented so that only the handles are touched by employees or consumers; or single-service
or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser. 4-904.11
Deli area- Single use stir straws are not stored in a way to prevent contamination from hand
contact at the coffee station near the warewash sink.
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
Deli area- door seal gasket is damaged on the reach in sandwich cooler.
4-402.12
Floor-mounted equipment that is not easily movable not sealed to the floor or
elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or
counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch
clearance between the table and the equipment. 4-402.12
Deli area- the warewash sink near the coffee station is not sealed to the wall.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Deli area- no draiboards are installed on the warewash sink near the entrance to the kitchen
area.
5-103.12
Water under pressure not provided to all fixtures, equipment, and nonfood
equipment that are required to use water. 5-103.12 Pf
Produce area- hot water at the handwash sink near the warewash sink was turned off at the
valve. Cos- hot water was turned on during the visit.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce area- the faucet at the handwash sink near the warewash sink is leaking.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Kitchen area- door to the walk-in freezer is in disrepair.
6-501.11
Premises not free of litter and items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Outside area- unnecessary and unused equipment are stored outside near the compacter.
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 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 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.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 16 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.
Visit conducted due to Request #5131944 which was addressed with management during visit.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-101.11
Food not safe, or is adulterated. 3-101.11 P
Retail: Tomatoes with decay and white mold-like substance in produce department. COS: All
affected tomatoes were voluntarily discarded during visit.
Citation Description: Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P
Observation: Kitchen: Employee used gloves for multiple tasks of putting hands in pocket to working with
exposed foods. COS: Reviewed glove usage with management, employee washed hands and changed
gloves during visit.
Citation Description: 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
Observation: Retail: Raw bacon and raw shell eggs displayed above or in direct contact with
ready-to-consume dairy products in dairy case. Raw beef and raw pork in direct contact with ready-to-eat
chicken wings and ham steak in meat case. COS: All products were separated and verified during visit.
Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PE
Observation: Meat Department: Buildup of dried debris within knife rack on wall. Seafood: Buildup of dried
debris within knife rack on wall. COS: Racks were removed to warewash area for proper cleaning during
visit.
26
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 Pf
Meat Department: Sanitizer bottle not labeled with common name under prep table.
Good Retail Practice Violations
31
34
35
36
Kitchen: Frozen foods not maintained frozen within walk-in freezer.
4
43
45
45
45
45
45
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)
Kitchen: Scoop with handle stored in contact of flour within bin by walk-in cooler.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE Tomatoes — Brand: Thrifty
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages: 5
Quantity: 5 · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE Hardboiled eggs — Brand: Thrifty
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 Sliced cheese, flan, tres leche, raw beef, cooked chicken — Brand: Thrifty
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.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted for Request #5107632 and was addressed with management during visit.
Visit #: 9999-7182-2396-73
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
362401
December 27, 2023
STEPHEN COLLINS
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This visit is associated with request# 5092752.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 19 violations· Met Requirements
Comments: This visit is associated with request#5089030.
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
Food Service: Raw eggs and Raw chicken stored over ready to eat lunch meat in small
refrigerated case near full service lunch meat case. Cos- Raw eggs and chicken relocated during inspection.
Retail: Raw chorizo Displayed over ready to eat lunch meat in refrigerated self service display. Cos- Chorizo
relocated during inspection.
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: Thermometer indicates internal temperature of hot held whole chicken at 110
degrees f and whole cooked fish at 95 degrees f in full service hot case. Cos- products voluntarily discarded by
management during inspection.
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 correctly respond to all questions related to employee health policy.
Industry handout provided.
o
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
Food service: Thermometer indicates internal temperature of Shrimp salad at 60 degrees f, Salad
with cut tomatoes and cut lettuce at 57 degrees f, potato salad at 55 degrees f and macaroni salad at 55 degrees
f. Cos- all products voluntarily discarded by management during inspection.
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
Kitchen: Macaroni salad using macaroni that was cooked on 1/30 and combined with other
ingredients that were opened on 02/01 date marked as produced on 02/01. Cos- proper date marking provided
by management during inspection.
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
No written procedures for employees to follow when cleaning up bodily fluids.
o
Print Date: 2/1/2023
Page 2 of 5
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at
least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub
together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying
device. 2-301.12 PP
Kitchen: Inspector witnessed associate wash hands at handwsh sink, immediately after associate
finished washing hands inspector turned hot water on. Water was room temperature. Cos- After a temperature
change occurred inspector instructed associate to re wash hands in hot water.
x
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
Seafood: No hand drying device provided for handwash sink in seafood department. Cos- paper
towels provided during inspection.
x
Print Date: 2/1/2023
Page 1 of 5
8
Pf
Citation Description: 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
Observation: Kitchen: Knives stored in handwash sink basin near warewash sink. Cos- knives relocated during
inspection. Access to handwash sink blocked by rolling cart near warewash sink. Cos- Rolling cart relocated
during inspection.
x
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
Kitchen: No common name provided for multiple squeeze bottles containing various sauces in top
portion of refrigerated case next to full service lunch meat case. No common name provided for plastic bin
containing bread crumbs in kitchen prep area. No common name provided for plastic bin containing sugar in
kitchen prep area.
o
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: Light shows through gap at exit door near meat processing room.
o
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)
Kitchen: Scoop handle in contact with sugar in plastic bin on bottom shelf of food prep table. Cosscoop handle relocated by management during inspection. Scoop handle in contact with bread crumbs in bin on
bottom shelf of food prep table. Cos- Scoop handle relocated by management during inspection.
x
4-904.11
Single-service or single-use articles handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not
presented so that only the handles are touched by employees or consumers; or single-service or single-use
articles that are intended for food- or lip-contact not furnished for consumer self-service with the original
individual wrapper intact or from an approved dispenser. 4-904.11
Food service: Single use cups displayed with no means of protection near soda fountain. Single
use coffee filters stored with no means of protection near coffee machine.
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
Food service: Full service cold case does not hold temperature controlled food under 41 degrees
f, ambient thermometer indicates ambient temperature at 55 degrees f. Cos- Maintenance on site during
inspection, maintenance made repairs verified by inspector.
x
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Meat: Raw unsealed wood used as leveling device under grinder. Kitchen: Pegboard used as table
top under griddle
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail: Inverted soda crates used as shelving for packaged food through out retail area.
Backroom: Inverted soda crates used as shelving for packaged food in walk in cooler. Kitchen: pegboard that is
not smooth and easily cleanable used as table under griddle.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept
covered when not in continuous use or after they are filled. 5-501.113
Outside: Lid open at dumpster.
o
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not
smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas
subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and
easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and
installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Produce: Broken floor tiles in produce processing area.
o
Print Date: 2/1/2023
Page 3 of 5
53
Citation Description: 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
Observation: Backroom: Cob web build up on walls near back receiving doors. Meat: Dust build up on fan
guards in meat processing room.
o
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable
facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are
protected from contamination. 6-403.11
Kitchen: Personal drink stored over food intended for retail sale in two door refrigerated case in
food prep area. Cos- personal drink relocated during inspection.
x
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Kitchen: Dust build up on exhaust vent near food prep area.
o
Thrifty Specialty Produce of Melbourne INC. in Melbourne: Stop-Sale & Stop-Use Orders (10)
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.
Thrifty Specialty Produce of Melbourne INC. in Melbourne: Frequently Asked Questions
- When was Thrifty Specialty Produce of Melbourne INC. in Melbourne last inspected?
- Thrifty Specialty Produce of Melbourne INC. in Melbourne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 29, 2025. Inspection type: Focused Inspection.
- How many inspections has Thrifty Specialty Produce of Melbourne INC. in Melbourne had?
- Thrifty Specialty Produce of Melbourne INC. in Melbourne has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Thrifty Specialty Produce of Melbourne INC. in Melbourne find?
- Thrifty Specialty Produce of Melbourne INC. in Melbourne was most recently inspected by FDACS on August 29, 2025 (Focused Inspection).
- Has Thrifty Specialty Produce of Melbourne INC. in Melbourne had any stop-sale or stop-use orders?
- Yes, Thrifty Specialty Produce of Melbourne INC. in Melbourne has 10 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: Tomatoes, Hardboiled eggs, Sliced cheese, flan, tres leche, raw beef, cooked chicken. Most affected products were voluntarily destroyed.
- What are the most common violations at Thrifty Specialty Produce of Melbourne INC. in Melbourne?
- The most frequently cited FDACS violations at Thrifty Specialty Produce of Melbourne INC. in Melbourne are: 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) P; 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); 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
- Does Thrifty Specialty Produce of Melbourne INC. in Melbourne have any repeat violations?
- Yes, Thrifty Specialty Produce of Melbourne INC. in Melbourne has had the following violations cited on multiple FDACS inspections: 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) P; 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); 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
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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 Thrifty Specialty Produce of Melbourne INC.. How we collect and verify this data.