Mercy Food Market INC in Orlando
Last inspected:
1430 Mercy Dr, Orlando, FL 32808Mercy Food Market Inc in Orlando has been subject to multiple enforcement actions related to food safety violations. On July 17, 2025, three stop-sale orders were issued for adulterated products: wing sauce with debris throughout and two instances of time/temperature control violations involving cut watermelon stored at 44°F and pickled eggs stored at room temperature at 73°F. All three products were voluntarily destroyed by management and witnessed by the inspector.
The facility's most recent inspection on July 17, 2025 documented 14 violations, including high-priority findings of food contamination, improper separation of raw bacon stored in direct contact with ready-to-eat foods, cold-holding temperature failures, and a food employee moving from the checkout station to food service without handwashing. Several violations were corrected on site, including relocation of raw bacon and voluntary discard of out-of-temperature items. The inspector issued a formal notice that failure to install a mop sink within 30 calendar days may result in administrative action, and that failure to provide microbiological laboratory test results on packaged ice within 30 days will trigger stop-use and stop-sale orders on the ice machine and all packaged ice products.
A prior inspection on February 17, 2023 cited 9 violations, including raw beef stored above ready-to-eat foods in the walk-in cooler, cooked rice that cooled to 45°F instead of the required safe temperature, and inadequate cooling procedures. That inspection required ice testing results within 30 days. A follow-up inspection on March 22, 2023 verified compliance, and a focused inspection on October 28, 2024 found no violations.
Summary generated from Florida FDACS public inspection records.
Mercy Food Market INC in Orlando: FDACS Inspection History (4)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· 14 violations· 3 stop-sale orders· 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.
Inspection conducted in conjunction with request # 5135558 and #5135408. Consumer complaints were discussed with
management.
Establishment had 30 calendar days to install a mop sink. Failure to provide a mop sink days may result in Administrative Action.
Failure to provide microbiological laboratory test results on or about 30 calendar days will result in a Stop Use Order being placed
on the bulk ice machine, packaging bags, and ice scoops, as well as a Stop Sale Order being placed on all packaged ice bags
produced from the bulk ice machine. If the results are acquired before returning date, food establishment can call (850) 245-5520
to report compliance, or email results to [email protected].
Risk-Based Violations
Food Service Area: Container of wing sauce stored on preparation table has debris
throughout the sauce. A Stop-Sale Order and Release was issued. COS: Wing sauce was voluntarily
discarded by management.
x
Print Date: 7/17/2025
Page 1 of 3
Y
x
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
Retail: Packages of raw bacon stored in direct contact with ready to eat foods and
beverages. COS: Raw bacon was relocated and properly stored.
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
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance 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
The person in charge does not respond correctly to questions related to foodborne illness.
Industry guidance provided.
o
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
Walk-in Cooler: Cut watermelon stored in walk-in cooler has an internal temperature of 44
degrees F. Food Service Area: Pickled eggs prepared onsite are stored at room temperature and have an
internal temperature of 73 degrees F. A Stop-Sale Order and Release was issued. COS: Items found out
of temperature were voluntarily discarded by management..
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
Food Service Area: Vegetable mix is missing date marking. COS: Date mark was provided.
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 does not have a written procedure for the clean up of vomit and diarrhea.
Industry guidance provided.
8-201.13(A)
Properly prepared HACCP plan not submitted to the Florida Department of
Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP
plan. 8-201.13(A)
Food Service Area: Establishment is pickling and jarring hard boiled eggs and leaving them
out at room temperature. Industry guidance provided.
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
Food Service Area: Food employee attended to customer at check out station then moved
to food service are to serve pickled eggs. Proper handwashing procedures were discussed. COS:
Employee washed hands before engaging in new activities.
o
Good Retail Practice Violations
213
Records of sampling and analyses of source water and finished product not
maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.Repeat
Establishment could not provide ice testing documentation. See comments.
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
Food Service Area: Squeeze bottles of wing sauce and condiments are not labeled. COS:
Bottles were labeled during inspection.
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
Food is stored directly on floor in the back storage area the walk-in cooler.
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)Repeat
Ware-wash Area: Clean utensils stored in plastic container containing food debris and dust
on dry rack. Food Service Area: Sifter used for breading gizzards encrusted with flour stored in contact
with clean container on bottom shelf of prep table. COS: All utensils and containers were washed, rinsed,
and sanitized.
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
Kitchen Area: Floors underneath fryers have food debris.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - In response to request 5117098.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved, Ice testing provided and compliant.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements; Check-back Needed· 9 violations· Met Requirements
Comments: Establishment has been given 30 days from the date of this inspection to provide appropriate ice testing results to a department
representative or a stop-sale order will be issued on all packaged ice in the establishment and a stop-use order will be issued on the
ice machine. You may email the results to [email protected]
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
Walk-in Cooler: Raw beef stored on top of pickle bucket. COS: The raw beef was moved to the
bottom shelf, away from other foods.
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
Kitchen: Cooked rice 45 degrees F, probed internally with a calibrated thermometer. COS: The
rice was voluntarily discarded.
o
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
The establishment does not have a written procedure for the clean up of vomit or diarrhea.
Industry guidance provided.
o
Print Date: 2/17/2023
Page 1 of 3
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
Kitchen: No paper towels at hand wash sink. COS: Paper towels were provided.
x
Good Retail Practice Violations
213
Microbial analysis of finished product by an approved laboratory not obtained within the
required time period. 5K-4.023(8)(a) F.A.C.
Establishment: The establishment does not have a current microbiological test for the packaged
ice. See comments.
o
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: Cooked foods not cooled to 41 degrees in 6 hours, due to cooling in deep pan.
Suggested shallow pans, loose covering, chill sticks.
o
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
The establishment: Various boxes of chips and other food products stored on the floor.
o
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
Kitchen: Bread bags are being reused as storage bags for portioned meats and as other food
storage containers. COS: The items were removed and placed in containers, as explained to the manager,
smooth, durable, easily clean able, and non porous.
x
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen: Leak below supply line at hand wash sink in the kitchen area.
o
INSPECTION: VENDED WATER/VENDED ICE
Violation
Number
Mercy Food Market INC in Orlando: Stop-Sale & Stop-Use Orders (3)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| 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. | |
| 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. |
Mercy Food Market INC in Orlando: Frequently Asked Questions
- When was Mercy Food Market INC in Orlando last inspected?
- Mercy Food Market INC in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 17, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Mercy Food Market INC in Orlando had?
- Mercy Food Market INC in Orlando has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Mercy Food Market INC in Orlando find?
- Mercy Food Market INC in Orlando was most recently inspected by FDACS on July 17, 2025 (Met Sanitation Inspection Requirements).
- Has Mercy Food Market INC in Orlando had any stop-sale or stop-use orders?
- Yes, Mercy Food Market INC in Orlando has 3 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 Mercy Food Market INC in Orlando?
- The most frequently cited FDACS violations at Mercy Food Market INC in Orlando are: 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 Pf; 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) P; 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) P.
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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 Mercy Food Market INC. How we collect and verify this data.