Walmart Supercenter in Melbourne
Last inspected:
1000 N Wickham Rd, Melbourne, FL 32935Part of: Walmart Florida health inspections, violations & closures
Walmart Supercenter #1702 in Melbourne has 8 inspections on record dating from May 2024 to January 2026, with zero violations in the current record but a significant enforcement history driven by stop-sale and stop-use orders. Between August 2024 and September 2025, the facility issued nine enforcement orders: four stop-sale orders for temperature control violations in cold-held and hot-held products (adulterated under FS 500.04), and two stop-use orders for unsanitary equipment. All products were voluntarily destroyed by facility management under inspector witness, and the equipment was repaired and released. A comprehensive sanitation inspection on September 5, 2025 documented 11 violations including high-priority citations for hot-held popcorn chicken and hot dogs measured at 118–124°F (minimum required 135°F), cold-held deli chicken at 48°F (maximum allowed 41°F), an employee observed changing gloves without hand washing before food handling, and chemicals stored over single-use items in the back room. All violations were corrected on site. Two follow-up focused inspections on August 29, 2025 and November 18, 2025 found zero violations, and the most recent focused inspection on January 7, 2026 verified that issues identified in prior requests were addressed.
Summary generated from Florida FDACS public inspection records.
Walmart Supercenter 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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5146934 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 11 violations· 3 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].
Risk-Based Violations
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
Retail reach in hot case- Hot dog and popcorn chicken were found with internal
temperatures of 118 degrees F to 124 degrees F as measured using an accurate and calibrated
thermometer. COS- All items were voluntarily discarded in the presence of the inspector.
Print Date: 9/5/2025
Page 1 of 3
Y
x
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail- Rotisserie Chicken held in open front deli case found with an internal temperature of
42-43 degrees F. As Measured Using An Accurate And Calibrated Thermometer. COS- The chickens were
voluntarily discarded in the presence of the inspector.
Y
x
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 case- Open packages of oven roasted turkey breast, Honey Ham, and roasted turkey
found with improper discard dates marked. COS- Correct discard dates were marked on the packages.
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
Back room near the walk-in dairy cooler- Chemicals stored over single use items. COSChemicals were moved.
o
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
Deli- Employee observed moving from the back storage area to the active food handling
area then changing gloves without first washing hands. COS- Issue was discussed with management and
the employee washed their hands.
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
Produce- Hand wash sink did not have soap provided. COS- Soap was 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
Produce- Hand washing sink was blocked by a rolling rack. COS- Rolling rack was moved.
Good Retail Practice Violations
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 back room- Walk in cooler door gasket is damaged.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Deli back room- Walk-in cooler door gasket has a buildup of black debris on it.
5-202.14
Backflow or backsiphonage prevention device installed on a water supply system
does not meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction,
installation, maintenance, inspection, and testing for that specific application and type of device. 5-202.14
Pf
Backroom- Mop sink near dairy cooler does not have a backflow prevention device.
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
Dairy cooler- Standing water and white liquid residue on the floor.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Dairy cooler- Mop stored head down in a bucket of water.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
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 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: Visited Establishment per Request # 5137835
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Visited establishment per request # 5118278.
Check-Back release issued for Stop Use and/or Stop Sale Order.
Trainee present during inspection. All violations verified by primary inspector.
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.
— Met Sanitation Inspection Requirements· 7 violations· 4 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.
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.
Provided establishment with Clean-up Guidance handout.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-304.15(A)
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) PP
Deli area- observed employee leave and re-enter the processing area with the same gloves
to continue working with exposed foods at the prep table near the fryers. Cos- discussed with management
on proper glove change when changing tasks; employee discarded gloves, washed their hands, and
donned new gloves during the visit.
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 are displayed over packages of ready to eat (RTE)
kielbasa sausages in the reach in meat cooler. Cos- packages of raw bacon were moved to the bottom
shelf of the reach in meat cooler by management.
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
Retail area- containers of popcorn chicken held for less than 2 hours in the hot holding
station near the registers had an internal temperature of 109-126 deg F taken with an accurate calibrated
thermometer. Cos- containers of popcorn chicken were voluntarily discarded during the visit.
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- package of deli chicken held for more than 24 hours in the reach in open face
deli case had an internal temperature of 48 deg F taken with an accurate calibrated thermometer. Cospackage of deli chicken and other deli meats/cheese were voluntarily discarded. See supplements.
Container of cheesecake in the reach in bakery case held for more than 24 hours had an internal
temperature of 47 deg F taken with an accurate calibrated thermometer. Cos- container of cheesecake was
voluntarily discarded by management.
x
Print Date: 8/14/2024
Page 1 of 3
21
Pf
Citation Description: 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) Pf
Observation: Deli area- packages of various meats such as ham, turkey, corned beef, and bologna in the
reach in deli case had dates that exceeded 7 days. Cos- dates were corrected on all of the packages of
various meats by management.
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 are provided for the clean-up of vomiting and diarrheal events.
Provided establishment with guidance handout.
Good Retail Practice Violations
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 area- reach in open face deli cooler near deli is not maintaining an ambient
temperature to hold Time/Temperature for Control Safety (TCS) food items. Reach in open face deli cooler
has an ambient temperature of 48-50 deg F. Reach in open face deli cooler is placed on a Stop-Use order.
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
Deli area- hood vent above the chicken rotisserie oven near the fryers has a buildup of
grease.
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.
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: 8/14/2024
Page 2 of 3
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 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
HEARING WAIVER AND WAIVER OF RIGHTS
Deb Vesecky
I, _____________________________________________________
the person in charge of WALMART SUPERCENTER #1702 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)
ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II
DEB VESECKY, FRONTEND COACH
Print Name and Title
FDACS-14325 Rev. 07/13
Logan Samuelsen, Sanitation and Safety Specialist
Print Date: 8/14/2024
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Visit conducted for Request #5117981 and was addressed with management.
Please provide updated approved water source documentation within 60 days from this visit. This can be a bill from location utility
company, DOH, or DEP as examples. You can email this information to [email protected].
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
Walmart Supercenter in Melbourne: Stop-Sale & Stop-Use Orders (8)
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.
Walmart Supercenter in Melbourne: Frequently Asked Questions
- When was Walmart Supercenter in Melbourne last inspected?
- Walmart Supercenter #1702 in Melbourne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 7, 2026. Inspection type: Focused Inspection.
- How many inspections has Walmart Supercenter in Melbourne had?
- Walmart Supercenter #1702 in Melbourne has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Walmart Supercenter in Melbourne find?
- Walmart Supercenter #1702 in Melbourne was most recently inspected by FDACS on January 7, 2026 (Focused Inspection).
- Has Walmart Supercenter in Melbourne had any stop-sale or stop-use orders?
- Yes, Walmart Supercenter #1702 in Melbourne has 8 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 Walmart Supercenter in Melbourne?
- The most frequently cited FDACS violations at Walmart Supercenter #1702 in Melbourne are: 3-304.15(A): 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; 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; 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.
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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 Walmart Supercenter #1702. How we collect and verify this data.