How many inspections has Key Food Supermarket in Orlando had?

Key Food Supermarket in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Supermarket in Orlando find?

Key Food Supermarket in Orlando was most recently inspected by FDACS on August 26, 2025 (Met Sanitation Inspection Requirements).

Has Key Food Supermarket in Orlando had any stop-sale or stop-use orders?

Yes, Key Food Supermarket in Orlando has 4 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 Key Food Supermarket in Orlando?

The most frequently cited FDACS violations at Key Food Supermarket in Orlando are: 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 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 Pf; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).

Key Food Supermarket in Orlando

Name: Key Food Supermarket in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 26, 2025

2300 S Chickasaw Trl, Orlando, FL 32825

St. Johns County · Supermarket · FDACS
Owner: Grainz Food LLC

Part of: Key Food Florida health inspections, violations & closures

Overview

Key Food Supermarket in Orlando has been subject to multiple enforcement actions following an August 26, 2025 inspection. Four stop-sale and stop-use orders were issued that day, all citing adulterated products under Florida Statutes 500.04 and 500.10. Three orders addressed time and temperature control violations: one for improper cold holding temperatures, one for improper cooling times and temperatures, and one for improper hot holding temperatures. A fourth order cited unsanitary equipment under FS 500.172 for food and nonfood-contact surfaces that were not cleanable or properly designed. All products were voluntarily destroyed by management and witnessed by the inspector.

The August 26 inspection documented 18 violations, including five priority-level findings. Cooked black beans and pinto beans stored in the walk-in cooler had internal temperatures of 52–55 degrees Fahrenheit when proper cooling requires reaching 70 degrees Fahrenheit within two hours of cooking; the beans were voluntarily discarded. Multiple coolers throughout the facility held time and temperature control foods above the required 41-degree-Fahrenheit maximum: milk in the walk-in cooler measured 52 degrees Fahrenheit, sofrito 45 degrees Fahrenheit, garlic mayo 47 degrees Fahrenheit, peeled garlic 47 degrees Fahrenheit, deli ham 53 degrees Fahrenheit, hot dogs 53 degrees Fahrenheit, and chicken hot dogs 51 degrees Fahrenheit. An employee in the produce area was observed coughing into her hands and continuing to work with exposed food; the employee was stopped, properly washed hands, and donned new gloves before resuming work. An ice maker in the seafood area had black mold-like substance on interior parts and was cleaned and sanitized during inspection. Deli display case chubs of deli meat lacked date markings; opening dates were determined and properly marked during inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

18Violations

4Stop-Sale Orders

Last inspected FDACS: August 26, 2025

Key Food Supermarket in Orlando: FDACS Inspection History (1)

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

Aug 26, 2025 — Met Sanitation Inspection Requirements· 18 violations· 4 stop-sale orders· Met Requirements

Inspector: WENDY LONGO, 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. 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.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Back Area: There was multiple food items stored uncovered in various walk-in coolers and freezers. COS: All exposed food items were properly covered during inspection.

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

Seafood Area: The ice maker has black mold-like substance on the interior parts. COS: Ice maker was cleaned and sanitized during inspection.

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

Kitchen Area: Walik-in cooler had black beans and pinto beans cooked the day prior to inspection with internal temperatures of 52-55 degrees F.COS: Beans not cooled properly were voluntarily discarded. x Print Date: 8/26/2025 Page 1 of 4 19 P Citation Description: 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) P Observation: Retail Area: Hot case had ready to eat BBQ ribs stored with internal temperatures of 102-119 degrees F and pork tamales with internal temperatures of 96-112 degrees F. COS: BBQ ribs and tamales were voluntarily discarded. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Multiple coolers had time/temperature control for safety food items stored with internal temperatures above 41 degrees F. Kitchen Area: Milk stored in walk-in cooler had an internal temperature of 52 degrees F. Produce Area: Walk-in cooler: sofrito 45F, garlic mayo 47F, and peeled garlic 47F. Retail Area: Commercially processed meat cooler: deli ham 53F,hot dogs 53F, chicken hot dogs 51F, deli turkey 53F, cubed ham 53F. COS: Food items with internal temperatures above 41 degrees F were voluntarily discarded. 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: The deli display case had open chubs of deli meat not date marked. COS: Opening dates were determined and properly dated during inspection. x

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Produce Area: Employee was coughing into her hands and then went to continue to work with exposed food. COS: Employee was stopped, took off gloves and properly washed hands before donning new gloves and proceeding. 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

Deli Area: There was red wax visible in the sink. Produce Area: There was an used utensil placed in the basin of the hand sink. COS: Handwashing sink usage was discussed and items were removed from sink.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen Area: Cooked beans were stored in the large pans they were cooked in to cool. Cooling methods were discussed with employees.

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

Back Receiving Area: Exit door has a gap on the side and bottom of the door, allowing entrance for possible pest and insects.

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

Produce Area: Employee cutting green onions was not wearing a hair restraint. Meat Area: Employee was not wearing a beard net while working with exposed food.

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

Produce/ Kitchen Areas: Employees are wearing watches and bracelets while working with exposed food.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Deli Area: Single-use trays used for deli items were not stored inverted. COS: Trays were inverted by employee. Produce Area: Single-use items are stored in bags on the floor.

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 Area: Reach-in cooler for commercially processed meat items was unable to maintain time/temperature control for safety foods at internal temperatures of 41 degrees F or below. COS: Cooler was repaired by technician during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back Area: Walk-in cooler and freezer doors have build-up of residue on the handles and door frame.

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)

Kitchen Area: Pots have build-up of carbon on the exterior parts.

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

Retail Area: Reach-in coolers have black mold-like substance on the interior top parts and dust build-up on the bottom grates.

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

Produce Area: There are missing wall tiles. The walk-in cooler is unable to maintain time/temperature control for safety foods at internal temperatures of 41 degrees F or below. Kitchen Area: The walk-in cooler closest to the corner is unable to maintain time/temperature control for safety foods at internal temperatures of 41 degrees F or below. COS: The walk-in coolers were repaired by technician during inspection.

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

Throughout the establishment there are areas of dark build-up and debris on the flooring.

Stop-Sale Orders & Supplemental Actions

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 cooling time and 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.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Key Food Supermarket in Orlando: Stop-Sale & Stop-Use Orders (4)

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 Key Food Supermarket in Orlando
Date	Order Type	Product	Brand/Lot	Reason
Aug 26, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Aug 26, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Aug 26, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Aug 26, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Key Food Supermarket in Orlando: Frequently Asked Questions

When was Key Food Supermarket in Orlando last inspected?: Key Food Supermarket in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 26, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Key Food Supermarket in Orlando had?: Key Food Supermarket in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food Supermarket in Orlando find?: Key Food Supermarket in Orlando was most recently inspected by FDACS on August 26, 2025 (Met Sanitation Inspection Requirements).
Has Key Food Supermarket in Orlando had any stop-sale or stop-use orders?: Yes, Key Food Supermarket in Orlando has 4 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 Key Food Supermarket in Orlando?: The most frequently cited FDACS violations at Key Food Supermarket in Orlando are: 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 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 Pf; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).