Amex Food and Deli Establishment #: 365801 in Ocala
125 Nw 110th Avenue, Ocala, FL 34482
Amex Food and Deli Establishment #: 365801 in Ocala, FL has 3 FDACS food safety inspections on record with 30 violations and 24 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 14, 2025
Amex Food and Deli Establishment #: 365801 in Ocala: FDACS Inspection History (3)
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.
— 2 inspections
— Focused Inspection· 5 stop-sale orders· Focused Inspection
Comments: Check-Back release issued for all Stop Sale Order/Stop Use orders issued on 10/06/25.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 30 violations· 18 stop-sale orders· Re-Inspection Required
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.
Stop Use Order issued for chicharron hot holding unit. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or
will result in Administrative Action.
Stop Sale Order issued fro various dairy and deli meats products. Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been
obtained to request food safety inspector visit for written release of product. Failure to comply with the request for written release
may or will result in Administrative Action.
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
A pattern of non-compliance shown through hot and cold holding temperatures and
sanitization.
o
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Meat dept (Walk-in cooler)- Raw sausage casings stored in an uncovered container COS:
Container was properly covered during the inspection.
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
Meat Department (walk-in cooler)-Ready to eat sausage and commercially processed
smoke pork chops stored next to raw beef, raw chicken stored over adobo seasoning, and shell eggs,
pineapple juice stored next to raw ground beef and raw chicken. COS: Products were properly 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
Meat/Deli department-Residue build-up on clean deli slicers. COS: Deli slicers were washed
rinsed, and sanitized during the inspection.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat department- Chicharron serving tongs in use since 10/05/2025, not washed, rinsed
and sanitized every 4 hrs. COS: Tongs were removed to be washed, rinsed and sanitized. Meat band saw
first used at around 8 am not properly washed, rinsed and sanitized at 12:30 pm. COS: Band saw was
properly washed, rinsed and sanitized during the inspection.
x
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
Meat department- Time temperature for safety foods found with the following internal
temperatures: Pork 42-43 degrees F, beef fajitas 43 degrees F,seasoned pastor pork 43 degrees F, and
Chicken fajitas 43 degrees F. COS: Food products were rapidly cooled during inspection.
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 department- Time temperature for safety foods at hot holding unit with the following
internal temperatures: Cooked beef stew (green sauce) 11-126 degrees F, Cooked beans 112-126
degrees F, cooked rice 116 degrees F, Beef stew 125-128 degrees F. COS: Food products allowed to
rapidly reheat during the inspection. Meat department- In house prepared "chicharron" with an internal
temperature of 93 degrees F. COS: Food product was voluntarily discarded during the inspection.
Print Date: 10/7/2025
Page 2 of 6
Y
x
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail- Time temperature for safety foods found with the following internal temperatures:
Swiss cheese 51 degrees F, Sour cream 46-52 degrees F, Butter spread, 52 51 degrees F, chopped ham
48-53 degrees F, Honduran cream (Crema hondurena) 50 degrees F, soft dairy spread 44 degrees F,
muenster cheese 52 degrees F, (queso fresco) 42 degrees, Oaxaca cheese 42 degrees F, mozzarella
cheese block 47 degrees F, shredded mozzarella 48 degrees F, fresh crud cheese (cuajada fresca) 50
degrees F, cream cheese 44 degrees F, Rice with milk (arroz con leche) 48-49 degrees F, milk 46
degrees F, and butter sticks 47 degrees F. See Stop sale order. Deli (walk-in cooler) Time temperature for
safety foods found with the following internal temperatures: cooked chicken (tinga) 42 degrees F, cooked
beef 42 degrees F, chicken mole 42 degrees F, beef stew 42 degrees F, chicken with mole sauce 42
degrees F, cooked tomatillo, 42-43 degrees F, cooked beans, 42 degrees F, cooked nopal (cactus) 42
degrees F, raw chicken and pork ribs 43 degrees and raw beef 42 degrees F. COS: All cooked food
products were voluntarily discarded and raw products were relocated the a functioning refrigeration unit to
rapidly cool.
Y
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
Management unable to provide proof that employees are informed of their responsibility to
report illness that is transmissible through food. Industry Handout provided.
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 unable to answer questions related to foodborne illnesses.
o
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Deli- A carton of eggs stored at an ambient temperature of 69 F degrees. COS; Eggs were
voluntarily discarded during the inspection.
Y
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, 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 the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPf
Deli- Cooked ham package opened on 10/05/2025 date marked 10/12/2025 and pastrami
opened on 10/06/25 date marked 10/13/2025. COS: Date marking was properly corrected during the
inspection.
Y
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
Warewash room- Sanitizing solution discovered to be too strong ( 200 parts per million).
COS: Sanitizing solution was re-made at proper solution.
Y
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PPRepeat
Retail- Shampoo stored over baby food, car scent product stored over ice tea, and hand
sanitizer stored over canned fruit products. COS: Chemical products were properly located.
Y
x
Repeat
COS
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Meat department- Observed food worker chewing gum.
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
Meat department- Hand washing sink blocked by trash can. COS: Trash can relocated
during the inspection. Bakery department- Employed rinsed wiping cloths in handwashing sink. Warewash
room: Employees washed coffee pot in hand washing sink. Proper use of handwashing sink was discussed
with employees.
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or adequate descriptive identity statement, (if made from two or
more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart
B. 3-602.11(C)
Retail- Bulk pastries labeling information not available in English. COS: Labeling
information made available in English during inspection. Sesame allergen information not available for
bread with sesame seeds. COS: Sesame allergen information added to labeling information during
inspection.
Y
x
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- Sazonador (season mix) and flour working containers not identified.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: In house prepared sauces missing place of business name and net content
information COS: Product relabeled with missing information during inspection.
3-307.11
Food not protected from contamination that may result from a factor or source not
specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Deli- Cardboard box used to divide tortilla flour. COS: Cardboard removed during
inspection.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Meat department- Plastic container use to scoop product stored inside of adobo bucket.
COS: Plastic container removed during inspection. Bakery department- Scoop stored inside of flour
bucket. COS: Scoop removed during inspection.
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)
Meat department- Clean utensils stored in a cardboard box. COS: Clean utensils were
relocated.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Meat department- Heavily scored cutting boards. COS: Cutting boards voluntarily discarded
and witnessed by the inspector in the dumpster.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Deli and meat department- Milk crates used to support shelves.
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to
allow access for cleaning along the sides, behind or above the equipment; with no more than one
thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or
walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not
easily moveable not installed to allow cleaning of the equipment or areas underneath or around the
equipment by being sealed. 4-402.11
Meat department- Warewash not sealed to the wall.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Retail- Dairy reach in cooler not maintaining internal temperatures of time temperature for
safety foods at 41 degrees F or below. COS- Cooler was repaired during visit. Meat DepartmentChicharron hot holding unit not maintaining internal temperature of time temperature for safety foods at
135 degrees F or above. See Stop Use Order.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat department- Warewash sink sanitizing compartment sink stopper in disrepair. COS:
Sink stopper was fixed during the inspection. See Stop Use and Release order.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat department: Walk-in cooler- Dust build-up on walls and ceilings. Walk-in freezer frost
build-up on condenser fan guard and ice build-up on floor. Processing area-Debris accumulation under
counter. Backroom- Mold-like residue build-up on plastic curtain at exit door.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli department- Walk-in cooler does not maintain internal temperatures of 41 degrees F or
below of time temperature for safety foods. COS: Walk-in cooler repaired during visit. See Stop Use Order
and Release.
6-201.13
Floor and wall junctures not coved and closed to no larger than one thirty-second
inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not
provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas
where water flush cleaning methods are used. 6-201.13
Meat department- Floor wall junctures not coved.
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
Meat department- Employees glasses stored over single use items. COS: Glasses were
removed. Backroom- Employee ear buds, top of heat wrapping equipment and purse and other personal
items commingled with single use items. COS: Item was removed. COS: Personal items were relocated.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 10/7/2025
Page 1 of 11
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 10/7/2025
Page 2 of 11
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected]. The Stop-Use Order applies to time/temperature control for safety food items only.
Print Date: 10/7/2025
Page 7 of 11
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— 1 inspection
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Check-Back release issued for Stop Use and/or Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
RELEASE NOTICE
Amex Food and Deli Establishment #: 365801 in Ocala: Stop-Sale & Stop-Use Orders (24)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Amex Food and Deli Establishment #: 365801 in Ocala: Frequently Asked Questions
- When was Amex Food and Deli Establishment #: 365801 in Ocala last inspected?
- Amex Food and Deli Establishment #: 365801 in Ocala was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 14, 2025. Inspection type: Focused Inspection.
- How many inspections has Amex Food and Deli Establishment #: 365801 in Ocala had?
- Amex Food and Deli Establishment #: 365801 in Ocala has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Amex Food and Deli Establishment #: 365801 in Ocala find?
- Amex Food and Deli Establishment #: 365801 in Ocala was most recently inspected by FDACS on October 14, 2025 (Focused Inspection).
- Has Amex Food and Deli Establishment #: 365801 in Ocala had any stop-sale or stop-use orders?
- Yes, Amex Food and Deli Establishment #: 365801 in Ocala has 24 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Amex Food and Deli Establishment #: 365801 in Ocala?
- The most frequently cited FDACS violations at Amex Food and Deli Establishment #: 365801 in Ocala 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; 2-103.11(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; 2-102.11(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.
Nearby Establishments to Amex Food and Deli Establishment #: 365801
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 Amex Food and Deli Establishment #: 365801. How we collect and verify this data.