ORLANDO, FL. Back in January 2026, state inspectors walked into Walmart #3782 on Main and found live insects crawling along the edge of the mechanical dishwasher door in the bakery area, a violation the store had already been cited for before.
That finding was one of seven violations documented during the January 22 Florida Department of Agriculture and Consumer Services inspection. Two were classified as priority violations, meaning they carry the most direct risk of foodborne illness. None were corrected before inspectors arrived.
What Inspectors Found
The temperature findings were among the most serious. Popcorn chicken placed in a hot holding unit near the self-checkout area at 9:50 a.m. registered internal temperatures between 90 and 110 degrees F when inspectors checked at 11:15 a.m. That chicken had been sitting at those temperatures for more than an hour.
At the deli counter, buffalo wings placed in a hot holding unit at 10:40 a.m. measured between 115 and 122 degrees F at 11:40 a.m. State rules require hot-held food to stay at or above 135 degrees F. Management chose not to reheat either product and voluntarily discarded both.
The cross-contamination findings were also flagged as priority violations. In the meat department's retail shelving, packages of raw pork sausage were stored in direct contact with packages of fully cooked chorizo. In the meat department walk-in cooler, boxes of raw salmon fillets were stacked on top of boxes of fully cooked ham on a hand cart. Inspectors noted that all raw products were relocated and properly stored during the visit.
The deli slicer had food debris on the blade. The slicer was washed, rinsed, and sanitized on site. In the back storage area, a mop sink threaded hose splitter was missing a backflow prevention device, a plumbing deficiency that remained unresolved at the end of the inspection.
What These Violations Mean
The temperature violations at this Walmart carry real consequences for shoppers who bought food from the hot bar or deli counter that morning. Bacteria such as Salmonella and Staphylococcus aureus multiply rapidly in food held between 40 and 135 degrees F. Popcorn chicken sitting at 90 to 110 degrees F for over an hour is well inside that range, long enough for bacterial growth to accelerate significantly.
The raw-over-ready-to-eat storage violations are a direct cross-contamination risk. Raw pork sausage touching fully cooked chorizo on a retail shelf means juices from an uncooked product can transfer to one that will be eaten without further cooking. The same problem appeared in the walk-in cooler, where raw salmon sat above fully cooked ham. Both situations were corrected during the inspection, but neither should have existed when inspectors arrived.
The live insects on the bakery dishwasher door are a different category of concern entirely. This is equipment used to clean surfaces that touch food. Insects near or on that equipment suggest a pest presence in the bakery that goes beyond a single door edge.
The missing backflow prevention device on the mop sink may sound like a plumbing technicality. It is not. Without that device, contaminated water from mop buckets can be siphoned back into the potable water supply under certain pressure conditions. That violation was still unresolved when inspectors left.
A Repeat Problem in the Bakery
The live insect finding was not new. The physical facilities violation in the bakery was marked as a repeat, meaning inspectors had cited the same category of deficiency at this location in a prior inspection. The inspector noted that the dishwasher door was washed, rinsed, and sanitized during the January visit, but the underlying pest presence that put insects there in the first place was not documented as resolved.
Baking sheet trays in the bakery department also had heavy carbon buildup. That kind of accumulation on food-contact surfaces used to bake bread is a separate sanitation concern, distinct from the insect issue but occurring in the same department.
The Longer Record
The January 2026 findings stand out against an otherwise clean inspection history at this location. In five prior FDACS inspections going back to July 2023, the store recorded zero violations each time. That includes a full inspection in May 2024 and a focused inspection in October 2025, both of which found nothing to cite.
That pattern makes the January 2026 inspection harder to dismiss as routine. A store that had passed five consecutive inspections without a single violation, then produced seven violations including two priority findings and a repeat citation, represents a meaningful departure from its own record.
The repeat violation is the detail that complicates the clean-history narrative most directly. A repeat citation means the same problem category appeared at least twice. The five clean inspections between those two findings did not eliminate whatever conditions allowed insects to return to the bakery area.
The backflow prevention device was still missing at the close of the January 22 inspection. That violation was not corrected on site.