Hitchcocks Supermarket in Old Town
26064 Se Highway 19, Old Town, FL 32680
Hitchcocks Supermarket in Old Town, FL has 5 FDACS food safety inspections on record with 37 violations.
Last inspected FDACS: October 22, 2025
Hitchcocks Supermarket in Old Town: FDACS Inspection History (5)
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
— Met Sanitation Inspection Requirements· 6 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 in the associated consumer complaint were addressed with the person in charge during this visit per request
# 5141822.
Informational handouts provided: Employee health reporting agreement and vomiting and diarrheal guidance document.
Risk-Based Violations
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
Food establishment was unable to provide employee health reporting responsibilities in a
verifiable manner during the inspection.
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 - Open package of deli roast beef exceeded the seven day time limit. COS - Roast
beef was voluntarily discarded before completion of the inspection.
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
Food establishment could not provide a written procedure for responding to the cleanup of a
vomiting and diarrheal event.
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
Produce Area - No soap provided at the hand wash station. COS - Soap was provided during
the inspection.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed to
be easily readable. 4-204.112(A), (B) and (D)
Retail Area - No visible thermometer located in retail cold case containing cheese and
assorted cheesecakes. Ambient air temperature is 35 degrees F.
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
Back Room Area - Observed cobwebs on windows above single use packages of trays. Deli
Area - Dust buildup on overhead lighting. Grease buildup on floor below and behind fryers. Discussed with
management.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 2 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.
This Re-inspection was conducted to verify compliance of food safety citations observed during the previous inspection conducted
on 5/30/23. This food establishment has Met Inspection Requirements.
A Risk Control Plan has been offered to the person in charge during the visit concerning cooking temperatures of time/temperature
control for safety foods.
Risk-Based Violations
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
Shipping and Receiving Area - Two cases of hydrogen peroxide were stored above canned
food items. COS - Hydrogen peroxide was adequately relocated during the inspection.
x
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Shipping and Receiving Area - Roll up door on south wall has damage at the bottom edge.
o
— Re-Inspection Required· 16 violations· Re-Inspection Required
Comments: The issues described in the associated consumer complaint, request # 5098066, were addressed with the person in charge during
this visit.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Informational handouts provided to the establishment: Cooking and Hot Holding Foods, Cooling Foods, Food Temperature Guide
and Certified Food Protection Manager flyer.
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-compliances were observed ranging from cooking and cooling temperatures as
well as cleaning and sanitization of equipment and product handling and separation.
o
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
Deli Area - Deli slicer had old food residue on the blade from the previous days production. COS Deli slicer was cleaned and sanitized during the inspection.
x
3-401.11(A)(3)
Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or
stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously.
3-401.11(A)(3) PP
Deli Area - Cooked fried chicken had internal temperatures of 152 -157 degrees F. COS - Fried
chicken was placed back into fryers until a final internal temperature of 165 degrees F was achieved.
x
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
Deli Area - Reheated pan of macaroni and cheese was sitting on the food preparation counter with
an internal temperature of 114 degrees F. Discussed the cooling parameters and product handling requirements
once below 135 degrees F. COS - The pan of macaroni and cheese was placed into the walk in cooler and then
in the walk in freezer for proper cooling temperature requirements. The first cooling parameter was met within
two hours of removal from reheating at 70 degrees F.
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 - Open chub of Troyer Olive Loaf, cold held for more than 24 hours, was improperly date
marked. COS - Date of opening was verified by management and accurately date marked before completion of
the inspection.
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 PP
Shipping and Receiving Area - Chemical spray bottles ranging from cleaners to disinfectants were
stored on the side of a food storage rack above assorted food items and condiments. COS - All spray bottles
were adequately relocated during the inspection.
x
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
Deli Area - Employee beverages stored next to single use gloves. Produce Area - Employee
beverage located on fruits within the walk in cooler. COS - All employee beverages were adequately relocated
during the inspection.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a
service sink. 2-301.15 PfPf
Deli Area - Observed food employee washing their hands in the food preparation sink. Discussed
with person in charge during the visit.
o
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Deli Area - Observed raw meat particles in the basin of the hand wash sink. Discussed with deli
and store manager concerning proper location and purpose of hand and food preparation sinks.
o
Print Date: 5/30/2023
Page 1 of 5
13
P
Citation Description: 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) P
Observation: Deli Area - Raw chicken tenders stored above a container of coleslaw in the walk in cooler. COS Raw chicken tenders were adequately relocated during the inspection.
x
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 does not have an active certified food protection manager certificate.
o
Print Date: 5/30/2023
Page 2 of 5
Good Retail Practice Violations
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)
Meat Area - Made in house pork sausage does not have the list of ingredients on the retail
package. COS - Discussed with management and all seasoned pork sausage packages were properly labeled
with the list of ingredients before completion of the inspection.
x
3-304.14(E)
Container of chemical sanitizer solutions in which wet wiping cloths are held between uses
not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens,
or single-service and single-use articles. 3-304.14(E)
Deli and Bakery Area - Wet wiping cloth bucket stored on preparation tables next to food, utensils,
and single use items. COS - Discussed with management and buckets were relocated.
x
3-304.14(B)(1)
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)
Deli Area - Wet wiping cloths held on the preparation tables between times of use.
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)
Deli Area - Old food residue located on handle of oven.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Shipping and Receiving Area - Roll up door on south wall has damage at the bottom of the door.
o
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
Deli Area - Dust buildup on soda syrup pumps. Grease accumulation on walls behind fryers and
cooling equipment. Old debris and residue observed inside cabinetry below food service counters.
o
— 1 inspection
— Re-Inspection Required· 13 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Informational handouts provided to the establishment: Cooking and Hot Holding Foods, Cooling Foods and Food Temperature
Guide.
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-compliant food safety violations occurred ranging from cold holding, hot holding,
cooling and date marking. Establishment was provided with informational handouts and direction for effective active
managerial control.
o
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
Back Room Area - Raw shell eggs stored over fully cooked sausage patties in the deli walk in cooler.
COS - Raw shell eggs were adequately relocated during the inspection. Retail Area - Packaged raw Limestone
sausages were displayed over fully cooked Nettles sausages. COS - Packaged raw sausages were removed from
retail until proper separation could occur in retail display case.
x
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
Deli Area - Reheated commercially prepared baked beans were observed sitting above stove on shelf
with an internal temperature of 91 degrees F. Product was placed into walk in cooler and did not meet the required
temperature of 70 degrees within the first two hour cooling parameters. COS - Baked beans were voluntarily
discarded during the 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 Area - Hot held fried okra had internal temperatures ranging from 114 - 118 degree F. COS Affected product was placed into hot case within the two hour time limit. COS - Fried okra was adequately reheated
to 165 degrees during the inspection.
x
Print Date: 6/22/2022
Page 1 of 4
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 Area - Cold held cut watermelon had internal temperatures of 42 - 44 degrees F. Cold display
case had an ambient air temperature of 37 degrees F. COS - Packaged cut watermelon was voluntarily discarded
during the inspection.
x
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
Deli Area - Prepared on site coleslaw and crab salad cold held for more than 24 hours was not date
marked. COS - Date of preparation was verified and properly date marked in the cold display case.
x
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 - Opened package of olive loaf and bologna had a date mark that exceeded the 7 day time
limit. Olive loaf had a discard date of 6/18 and Bologna had a discard date on 6/21/22. COS - Both items were
voluntarily discarded during the inspection.
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
Meat Area -Observed a spray bottle with liquid cleaner not identified. COS - Spray bottle was
adequately labeled and identified during the inspection.
x
Good Retail Practice Violations
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
Meat Area - Observed food employees not wearing a proper beard restraint. Discussed with
management.
o
3-304.14(B)(1)
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)
Deli Area - Wet wiping cloths stored on preparation table between times of use. Discussed with
management.
o
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure,
or water temperature measuring device not maintained in good repair or not accurate within the intended range of
use. 4-502.11(A) and (C)
Deli Area - Thermometer for deli and cheese cold case is in disrepair. Ambient cold case air
temperature is 38 degrees F.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Deli Area - Observed a leaking drain line from the hand wash station near the breading operation.
o
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
Back Room Area - Observed dust buildup on condensing unit fans in deli walk in cooler.
o
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
Deli Area - Observed employee purse and cell phone on deli condiments storage shelf.
o
Hitchcocks Supermarket in Old Town: Frequently Asked Questions
- When was Hitchcocks Supermarket in Old Town last inspected?
- Hitchcocks Supermarket in Old Town was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 22, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Hitchcocks Supermarket in Old Town had?
- Hitchcocks Supermarket in Old Town has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Hitchcocks Supermarket in Old Town find?
- Hitchcocks Supermarket in Old Town was most recently inspected by FDACS on October 22, 2025 (Met Sanitation Inspection Requirements).
- Has Hitchcocks Supermarket in Old Town had any stop-sale or stop-use orders?
- No, Hitchcocks Supermarket in Old Town has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Hitchcocks Supermarket in Old Town?
- The most frequently cited FDACS violations at Hitchcocks Supermarket in Old Town are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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; 2-401.11: 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.
- Does Hitchcocks Supermarket in Old Town have any repeat violations?
- Yes, Hitchcocks Supermarket in Old Town has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
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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 Hitchcocks Supermarket. How we collect and verify this data.