Vw Whole Foods in Miami
Last inspected:
7930 Sw 104th St, Miami, FL 33156Part of: Whole Foods Florida health inspections, violations & closures
VW Whole Foods 10682 is a vended water establishment in Miami that has had 4 inspections on record between April 2023 and December 2025. The facility received a comprehensive sanitation inspection in August 2025 that documented 12 violations, including multiple priority-level findings for improper glove use, inadequate hand washing between food preparation tasks, and failure to maintain cold-holding temperatures across several areas including the café, kitchen, deli, pizza station, and retail meat section. Specific temperature violations included milk at 43°F (minimum 41°F), chicken wings at 44°F, mozzarella at 43–44°F, chicken at 45°F, and marinara at 44°F. All violations were corrected on site during the inspection. The inspector also cited a pattern of non-compliance regarding the person in charge's failure to ensure active managerial control over hand washing, consumer advisory, equipment sanitization, and time as a public health control. Since the August 2025 inspection, two follow-up focused inspections in December 2025 documented that issues from prior requests had been addressed with facility management, with no new violations cited.
Summary generated from Florida FDACS public inspection records.
Vw Whole Foods in Miami: FDACS Inspection History (7)
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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request #5147460.
The issue described regarding Request #5147460 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issue described regarding Request #5145317 was addressed with the person in charge during the visit.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 12 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 issues described regarding Request #5134966 were addressed with the person in charge during the inspection.
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
Person in charge does not ensure active managerial control in the establishment as
evidenced by violations noted on the inspection report: hand washing; consumer advisory; equipment
sanitization; time as a public health control not implemented; cold holding temperatures.
o
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
Kitchen, Deli - Food employee wearing single-use gloves to handle food items, then
changing tasks, entering and exiting the preparation areas without changing their gloves. COS, employee
removed gloves, washed hands and donned new gloves.
x
Print Date: 8/21/2025
Page 1 of 3
Y
x
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 back-up deli slicer. COS, equipment was washed,
rinsed and sanitized during inspection.
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- Outside skirt steak cut and packaged in the morning and placed directly at customer
reach in the retail meat cold unit prior to achieving 41*F measured 45*F. COS, products were cooled down
to 41*F in the remaining time allowed. Retail- Cheese and deli meats sliced and packaged in the morning
and placed directly at customer reach in the retail cold unit prior to achieving 41*F: American white cheese
46*F, Honey maple turkey 43*F, smoked turkey 51*F. COS, products were cooled down to 41*F in the
remaining time allowed.
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
Cafe - Milk in cold unit beneath espresso machine measured 43*F. COS, milk was placed
under proper refrigeration. Kitchen- chicken wings on preparation table measured 44*F. COS, chicken
wings were reheated in fryer. Pizza Station- Multiple food items in cold unit measured out of temperature:
Mozzarella 43-44*F; chicken 45*F; marinara 44*F. COS, food items were placed under proper
refrigeration.
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 - Employees were unable to provide completed time log for all food items placed
under time without temperature control at the cold buffet units: sweetpotatoes 45-47*F; couscous 43*F;
tofu 45-47*F; macaroni salad 45*F; potato salad 46*F; golden beets 47*F; falafel 48*F; dolmas 47*F;
hummus 44*F; tzatziki 45*F; tabbouleh 45*F; chopped kale 49*F; chopped romaine 47*F. COS,
Management utilized temperature control for these food items until the employee could be re-trained on
completion of the log. Temperatures of all food items were taken, with the bulk containers in the walk-in
coolers verified below 40*F. The containers at the cold buffet were placed under proper refrigeration to
cool down quickly to 41*F as no more than 2 hours had elapsed since being removed from the cooler.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food
by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Seafood - No disclosure posted for live shellstock (oysters, mussels, clams) in seafood
display cold unit informing consumers, even though the sign stated 'fresh.'
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
Kitchen, Deli - Food employees did not wash hands between entering and exiting food
preparation area and prior to donning gloves to handle food items. COS, employees washed hands and
donned new gloves.
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
Backroom - Soap dispenser in disrepair and unable to dispense soap at handwash sink in
poultry walk in cooler. COS, soap provided at handwash sink.
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)
Kitchen - Tray of cut tomatoes placed directly on top of tray of cooked beans in blast chiller
and not providing enough air flow to properly cool down food items. COS, tray of cut tomatoes moved to
appropriate location.
3-304.14(B)
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)
Kitchen, Deli, Seafood - Wet wiping cloths placed on the various preparation tables, not
held in sanitizer solution between uses. COS, wiping cloths were placed in sanitizer solution
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Seafood - Personal phone stored on cutting board on preparation table. COS, personal
phone was moved to appropriate location.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visited the establishment to follow up on Request# 5116487.
The issue described regarding Request# 5116487 was addressed with the person in charge during the visit.
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
— Met Inspection Requirements· 1 violation· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
MIN NGI, EMPLOYEE
NIKKI VAUGHN, SANITATION AND SAFETY SPECIALIST
Risk-Based Violations
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 Area- Sushi made at 1:00 pm and placed in open air cooler was probed at 52 degrees
Fahrenheit with an accurate thermometer. COS- Sushi was placed under proper refrigeration to cool and was
checked during inspection.
x
Vw Whole Foods in Miami: Frequently Asked Questions
- When was Vw Whole Foods in Miami last inspected?
- Vw Whole Foods 10682 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 30, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Whole Foods in Miami had?
- Vw Whole Foods 10682 in Miami has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Whole Foods in Miami find?
- Vw Whole Foods 10682 in Miami was most recently inspected by FDACS on December 30, 2025 (Focused Inspection).
- Has Vw Whole Foods in Miami had any stop-sale or stop-use orders?
- No, Vw Whole Foods 10682 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Whole Foods in Miami?
- The most frequently cited FDACS violations at Vw Whole Foods 10682 in Miami are: 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) Pf; 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; 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 Pf.
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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 Whole Foods 10682. How we collect and verify this data.