How many inspections has Hayes Meats in Merritt Island had?

Hayes Meats in Merritt Island has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Hayes Meats in Merritt Island find?

Hayes Meats in Merritt Island was most recently inspected by FDACS on June 3, 2025 (Met Sanitation Inspection Requirements).

Has Hayes Meats in Merritt Island had any stop-sale or stop-use orders?

No, Hayes Meats in Merritt Island has no stop-sale or stop-use orders on record with Florida FDACS.

Hayes Meats in Merritt Island

Name: Hayes Meats in Merritt Island Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 3, 2025

285 Fortenberry Rd, Merritt Island, FL 32952

Brevard County · Grocery Store < 15,000 sq ft · FDACS
Owner: The Almeida's Meat Market LLC
FDACS Estab #: 416291

Overview

Hayes Meats, a grocery store in Merritt Island, has been inspected 4 times since August 2023, with 23 total violations on record. The most recent inspection on June 3, 2025 documented 11 violations, including multiple priority-level findings. Raw hamburger was stored directly above ready-to-eat produce in a reach-in cooler behind the retail counter until an employee corrected the placement during the inspection. Beef, pork, chicken, and ham and cheese empanadas made less than 2 hours prior were measured at 73–76°F, below the required 135°F minimum for hot-held foods; the employee reheated them to 165°F on site. A food employee was observed returning from the processing area and donning gloves without washing hands first, then engaging in food activities; the employee corrected this by washing hands and changing gloves. The facility lacks written procedures for employees to report foodborne illness symptoms to the person in charge, and the person in charge was unable to answer questions about employee health protocols. An inspection on August 22, 2023 for operating without a valid food permit found 12 violations, including food debris buildup on a cheese slicer, missing backflow prevention devices at two hosebibs (one in the meat department and one outside), and lack of a thin probe thermometer for temperature measurement of thin food items. All corrected-on-site violations were remediated during inspections.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

23Violations

Last inspected FDACS: June 3, 2025

Hayes Meats in Merritt Island: 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.

2025 — 1 inspection

Jun 3, 2025 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: LOGAN SAMUELSEN, SENIOR SANITATION AND SAFETY SPECIALIST

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

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

Deli: In the reach in cooler behind the retail counter raw hamburger stored over ready to eat produce. COS: Employee moved raw hamburger to bottom shelf. x Print Date: 6/3/2025 Page 1 of 3 18 P Citation Description: Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P Observation: Deli: Containers of tomatoes, lettuce, sliced turkey and ham and cheese stored in reach in condiment cooler that were made less than 4 hours had an internal temperature of 44-46 degrees F taken with an accurate and calibrated thermometer. COS: Employee moved items to freezer to cool down and was checked to be 41 degrees or below. 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; Beef, pork, chicken and ham and cheese empanadas that were made less than 2 hours ago had internal temperature of 73-76 degrees F taken with an accurate and calibrated thermometer. COS: Empanadas were re heated to 165 degrees F. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No documentation is provided for employees to report to the person in charge about food borne illnesses. Provided establishment with employee reporting agreement handout.

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 is unable to answer questions on employee health. Industry documents provided during visit. o

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 PfPfRepeat

Establishment did not have any written procedures for cleanup of vomit and diarrhea. Vomit and diarrhea documentation 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

Deli: Food employee left the processing area and returned to the deli and donned gloves then engaged in food activities before washing their hands. COS: Employee washed their hands and donned new gloves before returning to dispensing food. x

Good Retail Practice Violations

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

Employee not wearing a beard restraint in the processing area with exposed foods.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Backroom: Single use containers and cups in the storage room stored on the floor.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Deli: pans had heavy buildup of carbon deposits.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

No backflow prevention device on mop sink.

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

Walk in meat cooler: Ceiling paint is peeling from the ceiling.

2024 — 2 inspections

Jul 12, 2024 — Focused Inspection· Focused Inspection

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Comments: The issues described in request # 5116023 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Jun 19, 2024 — Focused Inspection· Focused Inspection

Inspector: CANDICE ATKINS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Aug 22, 2023 — Operating Without a Valid Food Permit· 12 violations· Operating Without Permit

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Request# 5099745

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Deli department- Old food debris build up on clean cheese slicer. COS- Cheese slicer was properly washed, rinsed, sanitized, and verified.

Food entity does not have written procedure for vomiting and diarrheal events.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food entity does not have a thin probe thermometer for thin food items.

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

Deli department- Missing labels with their common name on mustard, Italian dressing and thousand island dressing containers at reach-in cooler. COS- Proper labels provided.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Deli department- Heavy grease like accumulation build up on food pans.

Meat department- Backflow prevention device not installed at hosebib located next to three compartment sink. Outside- There is no backflow prevention device installed at outside hosebib.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat department- Ac compressor in meat processing room and inside meat walk-in cooler is leaking.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom- Unisex restroom door not self-closing located next to office room.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom- No covered trash can at unisex restroom located at next to office room.

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

Backroom- chipped and cracked floor tiles observed at walk-in freezer.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Meat department- Tube lights above meat prep table are not shielded.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Food entity is operating without a valid 2023 food permit. Entity began operating on June 26, 2023. o

Hayes Meats in Merritt Island: Frequently Asked Questions

When was Hayes Meats in Merritt Island last inspected?: Hayes Meats in Merritt Island was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 3, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Hayes Meats in Merritt Island had?: Hayes Meats in Merritt Island has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Hayes Meats in Merritt Island find?: Hayes Meats in Merritt Island was most recently inspected by FDACS on June 3, 2025 (Met Sanitation Inspection Requirements).
Has Hayes Meats in Merritt Island had any stop-sale or stop-use orders?: No, Hayes Meats in Merritt Island has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Hayes Meats in Merritt Island?: The most frequently cited FDACS violations at Hayes Meats in Merritt Island are: 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 Pf; 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 5-203.14: Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf.
Does Hayes Meats in Merritt Island have any repeat violations?: Yes, Hayes Meats in Merritt Island has had the following violations cited on multiple FDACS inspections: 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 Pf; 4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B); 5-203.14: Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf.