When was Joeys Italian Market in Odessa last inspected?

Joeys Italian Market in Odessa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Failure to Renew Food Permit - Met Sanitation Inspection Requirements.

How many inspections has Joeys Italian Market in Odessa had?

Joeys Italian Market in Odessa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Joeys Italian Market in Odessa find?

Joeys Italian Market in Odessa was most recently inspected by FDACS on February 25, 2026 (Failure to Renew Food Permit - Met Sanitation Inspection Requirements).

Has Joeys Italian Market in Odessa had any stop-sale or stop-use orders?

Yes, Joeys Italian Market in Odessa has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Joeys Italian Market in Odessa

Name: Joeys Italian Market in Odessa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2107 Gunn Hwy, Odessa, FL 33556

Pasco County · Grocery Store < 15,000 sq ft · FDACS
Owner: Joseph Lella
FDACS Estab #: 411405

Overview

Joeys Italian Market in Odessa, FL has 3 FDACS food safety inspections on record with 20 violations and 2 stop-sale or stop-use enforcement actions.

3FDACS Insp.

20Violations

2Stop-Sale Orders

Last inspected FDACS: February 25, 2026

Joeys Italian Market in Odessa: 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.

2026 — 1 inspection

Feb 25, 2026 — Failure to Renew Food Permit - Met Sanitation Inspection Requirements· 20 violations· 2 stop-sale orders· Met Requirements

Inspector: PILARNIDA SPADACCINI, 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. Stop Use Order issued. 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. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.

Risk-Based Violations

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

Deli area: Raw bag of tuna stored directly above vegetable. COS: Bag of tuna moved to the bottom shelf. x

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

Establishment could not provide verifiable documentation that employees are informed of reporting requirements.

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 could not correctly answer all questions regarding main food borne illnesses. Guidelines provided. o

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 area: Cannoli cream in walk-in cooler marked as prep 2/8 and not discarded within 7 days. COS: Employee voluntarily discarded the product. Stop Sale order and Release issued. 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 area: Opened Deli meat in display case unit held more than 24 hours prior to inspection not date marked. COS: Person in charge dated the products. 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 could not provide written procedures for clean-up and disinfection of vomiting and diarrheal events.

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 PP

Kitchen prep Area: Bucket of sanitizer stored next to container of mushroom, pickle. COS: Person in charge moved sanitizer to appropriate location. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Deli area: Purple liquid chemical in spray bottle not labeled. COS: Person in charge labeled the item.

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

Deli prep area: Food worker left Deli kitchen area returned to work in deli prep area putting on new gloves without washing hands. COS: Food worker stopped , washed hands appropriately and discussed with employee and manager when to wash hands. x Print Date: 2/25/2026 Page 1 of 4 8 Pf Citation Description: 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 Observation: Restaurant kitchen: No soap at the handwashiing sink near three compartment sink. COS: Soap provided by the person in charge.

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

Deli prep area: Employee used the hand washing sink to empty or disposed the sanitizer solution from the sanitizer bucket. COS: Bucket was empty in a three compartment sink.

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.

Food establishment could not provide documentation of certified food protection manager.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.

This food establishment is operating without a valid 2026 food permit. The Food Establishment shall begin the permitting process within 10 days. o A Supplemental Report was also issued during the visit which includes important information for management.

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 area: Various food cooked and packaged onsite in retail cooler not labeled with list of ingredients, manufacture information (tomato basil soup, Veal Parmigiana,Cannolii cream). COS: All Products were labeled properly. 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 kitchen area: Various sauces in squeeze bottle (barbeque sauce and hot sauce) not labeled. COS: Person in charge labeled the product appropriately.

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

Deli are: Bucket of cream and custard stored directly on floor.

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 and restaurant area: Employees wearing watch and bracelet.

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

Deli area and restaurant area: Observed employees not wearing any hair restraint.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Restaurant area: Clean metal pans not properly air-dried before being tightly stacked for storage.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Warewash area: No sanitizer test kit available upon request. No concentration violation.

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

Restaurant prep area: Water stained ceiling tiles and damaged.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with approved procedures. Comments: Print Date: 2/25/2026 Page 1 of 2 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS I, _____________________________________________________ the person in charge of Joeys Italian Market hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST TINA PIERCE, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 2/25/2026 Page 2 of 2

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2023 — 1 inspection

Feb 22, 2023 — Focused Inspection· Focused Inspection

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: FOOD ESTABLISHMENT IS NOT OPEN, NEVER OPENED AND WILL NOT BE READY TO OPEN SOON.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Dec 2, 2022 — Met Inspection Requirements· Met Requirements

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. REQUEST 5087396

No violations or enforcement actions recorded for this inspection.

Joeys Italian Market in Odessa: Stop-Sale & Stop-Use Orders (2)

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.

FDACS stop-sale and stop-use orders for Joeys Italian Market in Odessa
Date	Order Type	Product	Brand/Lot	Reason
Feb 25, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…
Feb 25, 2026	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with approved procedu…

Joeys Italian Market in Odessa: Frequently Asked Questions

When was Joeys Italian Market in Odessa last inspected?: Joeys Italian Market in Odessa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 25, 2026. Inspection type: Failure to Renew Food Permit - Met Sanitation Inspection Requirements.
How many inspections has Joeys Italian Market in Odessa had?: Joeys Italian Market in Odessa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Joeys Italian Market in Odessa find?: Joeys Italian Market in Odessa was most recently inspected by FDACS on February 25, 2026 (Failure to Renew Food Permit - Met Sanitation Inspection Requirements).
Has Joeys Italian Market in Odessa had any stop-sale or stop-use orders?: Yes, Joeys Italian Market in Odessa has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Joeys Italian Market in Odessa?: The most frequently cited FDACS violations at Joeys Italian Market in Odessa are: 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; 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.