Vw Publix in Miami
Last inspected:
8250 Mills Dr, Miami, FL 33183Part of: Publix Florida health inspections, violations & closures
VW Publix 0261, a vended water facility in Miami, had 7 inspections on record between October 2023 and March 2026, with 6 total violations across 4 inspections. All violations cited were corrected on site during inspection. A priority violation on October 10, 2023 documented sushi rolls held at 52–53°F in the retail display case prior to achieving the required 41°F; all items were placed under proper refrigeration and the temperature requirement met during the inspection. A priority foundation violation on the same date cited missing daily logbook records for acidified white rice; pH was verified and documented on site. A priority violation on February 14, 2023 found ground beef chuck stored above boneless pork sirloins in the meat walk-in cooler; the beef was relocated to appropriate storage. Violations on January 22, 2025 were also corrected during inspection. The most recent inspection on March 11, 2026 was a focused offsite inspection with no violations and lab results provided.
Summary generated from Florida FDACS public inspection records.
Vw Publix in Miami: FDACS Inspection History (9)
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: Conducted routine offsite inspection. Lab results provided.
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· 3 violations· 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.
The issue described regarding Request # 5125164 was addressed with the person in charge during the inspection.
Good Retail Practice Violations
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
Deli area - Observed an employee wearing multiple rings with stones, other than the wedding
band, on their fingers while working with exposed food. COS, the employee took off all rings during the
inspection.
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)
Bakery - Burned on grease deposits and carbon residue encrusted on the exterior of
multiples baking trays.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Valid 2025 Food Permit not available in establishment. COS, Food permit provided and
displayed during the visit.
— Met Sanitation Inspection Requirements· 1 violation· 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.
Good Retail Practice Violations
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.Repeat
Valid 2025 Food Permit not available in the establishment at the time of the visit.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Met Inspection Requirements· Met Requirements
Comments: Offsite visit to conduct routing inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 2 violations· 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
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail- Multiple packages of sushi rolls made this morning and placed directly at customer
reach in the retail display cold unit prior to the products achieving 41*F: spicy salmon roll 52*F, california
salad roll 53*F, vegetable combo 53*F, cream cheese roll 52*F. COS, all food items were placed under
proper refrigeration until they achieved 41*F.
x
8-103.12(B)
Records not maintained or provided for a special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf
Processing- No records available in daily logbook for acidified white rice. COS, pH was
checked for acidified white rice during visit and employee documented reading on logbook.
— Met Inspection Requirements· 1 violation· Met Requirements
Comments: Visit conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2)
PP
Meat- Package of ground beef chuck stored on top of boneless pork sirloins inside the meat
walk-in cooler. COS, beef chuck was moved to an appropriate location in walk-in cooler.
x
— Re-Inspection Required· 11 violations· Re-Inspection Required
Comments: Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage, preparation,
holding or display by using separate equipment, arranging food in equipment so that cross contamination is
prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP
Meat- Raw ground beef meatloaf was stored on tray above raw intact pork inside the meat walk-in
cooler. COS, meatloaf was moved to another rack in the cooler.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered containers or
wrappings. 3-302.11(A)(4)
Bakery- Uncovered rack with breads stored next to oven.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Deli- Old food residue encrusted on the slicer blade and guard last used yesterday. COS, equipment
was washed, rinsed, and sanitized.
x
3-401.11(A)(3)
Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing
containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously. 3-401.11(A)(3) PP
Kitchen- Food employee cooked chicken tenders and stated they were done cooking, and when their
internal temperature was checked, they measured 156-176*F. COS, chicken was cooked further until all parts
achieved 165*F.
x
3-403.11(C)-(D)
Ready-to-eat time/temperature control for safety food that has been commercially processed
and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot
holding. 3-403.11(C)-(D) PP
Kitchen- Food employee removed pre-cooked pork ribs from oven as fully cooked and done reheating,
and when an internal temperature was checked, they measured 113-158*F. COS, pork ribs were heated further until
it achieved 135*F in all parts.
x
Print Date: 1/31/2023
Page 1 of 4
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: Produce- Garden salads (cut lettuce, carrots, other vegetables) prepared and packaged in the
morning measured 49.6*F after more than 4 hours of cooling in the produce walk-in cooler. COS, salads were
voluntarily discarded by management during the inspection.
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
Bakery- Fruit custard tarts measured 46.2*F inside the bakery walk-in cooler. COS, tarts were
voluntarily discarded by management during the inspection.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and
the correct date mark cannot be determined. 3-501.18 PP
Deli- No date mark found on open package of serrano ham stored in the deli display unit, and no
employee was able to provide information as to when it was opened. COS, ham was voluntarily discarded by
management during inspection.
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4 hours.
Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in
time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Retail- Package of non-breaded chicken wings placed in the retail self-service hot holding unit were
found not marked with the 4-hour limit time after starting time without temperature control. COS, correct time was
added to package.
x
3-501.19(B)(4)
Time without temperature control is used as the public health control. Time/temperature
control for safety food not discarded when marked to exceed a 4-hour or 6-hour time limit, whichever is applicable, or
food is in unmarked containers or packages and the correct time marking cannot be determined. 3-501.19(B)(4) and
(C)(5) PP
Kitchen- Baked chicken tenders placed in the holding unit were found to not have the time written for
when it began time without temperature control and the correct time could not be determined. COS, chicken was
voluntarily discarded by management during inspection.
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not
meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Produce- Quaternary ammonium sanitizer measured over 400ppm in the sanitize compartment of the
ware wash sink. COS, sanitizer was remade.
x
Good Retail Practice Violations
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 paper trays found not inverted on preparation table in front of hot unit.
o
Vw Publix in Miami: Frequently Asked Questions
- When was Vw Publix in Miami last inspected?
- Vw Publix 0261 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Focused Inspection.
- How many inspections has Vw Publix in Miami had?
- Vw Publix 0261 in Miami has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Publix in Miami find?
- Vw Publix 0261 in Miami was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).
- Has Vw Publix in Miami had any stop-sale or stop-use orders?
- No, Vw Publix 0261 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Publix in Miami?
- The most frequently cited FDACS violations at Vw Publix 0261 in Miami are: 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; 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); 3-302.11(A)(2): Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) 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 Vw Publix 0261. How we collect and verify this data.