When was Family Meat Market in Mims last inspected?

Family Meat Market in Mims was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 9, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Family Meat Market in Mims had?

Family Meat Market in Mims has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Family Meat Market in Mims find?

Family Meat Market in Mims was most recently inspected by FDACS on September 9, 2025 (Met Sanitation Inspection Requirements).

Has Family Meat Market in Mims had any stop-sale or stop-use orders?

No, Family Meat Market in Mims has no stop-sale or stop-use orders on record with Florida FDACS.

Family Meat Market in Mims

Name: Family Meat Market in Mims Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 9, 2025

3201 W Main St, Mims, FL 32754

Brevard County · Grocery Store < 15,000 sq ft · FDACS
Owner: Shree Meldi Ma LLC
FDACS Estab #: 377470

Overview

Family Meat Market, a grocery store in Mims, has received two FDACS inspections on record, both citing 14 violations. A September 2022 inspection documented a priority violation for adulterated food—stew with white and green substance growth observed on the bottom shelf of a walk-in cooler—which was voluntarily discarded during the inspection. The same visit found raw chicken and turkey stored directly over raw beef in the walk-in cooler, a cross-contamination violation corrected on site. Additional intermediate violations included residue buildup on a cutting block near the meat slicer, missing date marks on multiple ready-to-eat items (cooked corn cobs, beef, rice, taziki, and soup), and a handwashing sink blocked by stored items—all corrected during inspection.

A September 2025 inspection cited 14 violations spanning employee health, food protection manager certification, and food handling practices. A priority violation documented a food employee who changed tasks and returned to the kitchen without washing hands before donning new gloves; the employee corrected this by removing gloves, washing hands, and donning clean gloves. Intermediate violations included the person in charge's inability to answer employee health questions, lack of written illness reporting procedures (corrected with provided documentation), missing date marks on containers of cooked pork, chicken, ground beef, and rice prepared more than 24 hours prior (manager date marked items during inspection), and no written vomit and diarrhea cleanup procedures (corrected with provided documentation). All violations in both inspections were corrected on site or through documentation provided by the inspector.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

28Violations

Last inspected FDACS: September 9, 2025

Family Meat Market in Mims: FDACS Inspection History (2)

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

Sep 9, 2025 — Met Sanitation Inspection Requirements· 14 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. Employee Health Guidelines, Certified Food Protection Manager Certificate documentation, Vomit and diarrhea documentation and reporting agreement provided. Visited Establishment per request # 5138088

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen: Microwave has a build up of food debris inside.

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

2-103.11(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.

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen: Containers of cooked pork, chicken ground beef and rice that were made more than 24 hours ago had no date mark on them. COS: Manager properly date marked food items. Y 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

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

Kitchen: Food employee changed tasks and returned to the kitchen and did not wash there hands before donning new gloves. COS: Employee took off gloves and washed hands and donned new gloves. x

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: Multiple hand wash sinks were blocked by either a chair or garbage can. COS: Manager moved chair and trash can to new location.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified Food Protection Manager Certificate was expired. Documentation provided.

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

Probe thermometer not provided during inspection.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Walk in cooler: boxes of meat stored on the floor.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Container of utensils are not inverted. COS: Manager inverted utensils.

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)

Pans had heavy buildup of carbon deposits.

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

No covered trash can in Employee Restroom.

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

Ice Buildup on the ceiling in the main walk-in freezer.

2022 — 1 inspection

Sep 21, 2022 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: This visit is associated with request# 5084499.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Backroom: stew observed with white and green substance growing on surface on bottom shelf of food storage area in walk in cooler. Cos- soup voluntarily discarded by management during inspection. x

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

Backroom: Raw chicken and turkey stored over raw beef in walk in cooler. Cos- Chicken and Turkey relocated during inspection. x

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

Food prep: Residue build up on underside of cutting block near meat slicer. Cos- Cutting block washed rinsed and sanitized during inspection. x

Backroom: No date marking provided for Cooked corn cobs produced on 9/17 in Meat walk in cooler. Cos- proper date marking applied during inspection. No date marking provided for Cooked Beef produced on 9/17, cooked rice produced on 9/16, taziki produced on 9/17, and soup produced on 9/16 in beverage walk in cooler. CosProper date marking provided during inspection. x Print Date: 9/21/2022 Page 1 of 4 24 Pf Citation Description: 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 Observation: No written procedures provided for the cleanup of bodily fluids. o

Food service: Multiple items stored in handwash sink basin in kitchen near ovens. Cos- items relocated. x

Good Retail Practice Violations

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Backroom: Unused equipment accumulating in back storage area. Outside: Vegetation over growth behind building. Vegetation In Contact With Roof And Wall Behind building. 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

Retail: Light shows through gap at front double doors. Backroom: Light shows from bottom and sides of rolling door in back storage room. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom: Cardboard boxes containing packaged beef stored on floor in walk in meat cooler. Cardboard boxes containing packaged food stored on floor in walk in freezer. Retail: Packaged spices stored on floor on retail aisle. o

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

Food prep: No hair restraint worn by associate while working with open food. o

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Backroom: Scoop with no handle stored in rice in container in walk in beverage cooler. Scoop handle in contact with food in plastic bin containing taziki in walk in beverage cooler. o

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

Food prep: Raw unsealed wood used as table stand for meat grinder. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Food prep Residue build up on frame of cutting block table near meat slicer. o

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

Backroom: No covered receptacle provided in restroom used by females. 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

Backroom: Flooring is uneven and not easily clean able in walk in meat cooler. Raw unsealed wood used as flooring in walk in meat cooler. Sealant is worn exposing raw concrete in walk in beverage cooler. o

Family Meat Market in Mims: Frequently Asked Questions

When was Family Meat Market in Mims last inspected?: Family Meat Market in Mims was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 9, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Family Meat Market in Mims had?: Family Meat Market in Mims has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Family Meat Market in Mims find?: Family Meat Market in Mims was most recently inspected by FDACS on September 9, 2025 (Met Sanitation Inspection Requirements).
Has Family Meat Market in Mims had any stop-sale or stop-use orders?: No, Family Meat Market in Mims has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Family Meat Market in Mims?: The most frequently cited FDACS violations at Family Meat Market in Mims are: 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) Pf; 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) 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.