Sam's Club # 6212 in Orlando
7701 E Colonial Dr, Orlando, FL 32807
Sam's Club # 6212 in Orlando, FL has 8 FDACS food safety inspections on record with 35 violations.
Last inspected FDACS: March 19, 2026
Sam's Club # 6212 in Orlando: FDACS Inspection History (8)
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.
— 4 inspections
— Met Sanitation Inspection Requirements· 3 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.
Inspection conducted in response to request 5152556
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Cafe - Observed food service employee touch their glasses with gloves on, then touched
single service items. COS: The employee washed hands and changed gloves.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Cafe - Observed food containers with old label residue. COS: The pans were cleaned and
sanitized
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Cafe - Observed prepared pizza at 51 degrees F and 60 minutes later 51 degrees F, the
pizzas were in a covered speed rack. COS: The plastic cover was removed to allow cool air flow.
— Met Sanitation Inspection Requirements· 3 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
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. 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
Retail - Food service employees put on gloves without washing hands. COS: The hand wash
station was set up, and employees washed hands, put on new gloves.
x
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Retail display - Food sampling stations missing hand wash station. COS: The hand wash
stations were set up and provided,
— Met Sanitation Inspection Requirements· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
AUNG MYSOITHU, MANAGER
COLIN YOUNG, ENVIRONMENTAL SPECIALIST II
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Additional handouts provided: Cooking and Hot Holding Food
Focused inspection conducted in conjunction with request #5152556. Consumer complaint was addressed with management.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused inspection in response to request 5143913
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Sanitation Inspection Requirements· 4 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.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
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
Retail: Salmon, tuna, rainbow rolls, and spicy shrimp tempura rolls made at 10:30 am were
placed in retail cooler for consumer self service had internal temperatures between 43- 50 degrees F at
11:30 am. COS: Rolls were moved to freezer to allow proper cooling; internal temperatures were found
between 36-40 degrees F.
Y
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 documentation to prove that employees have been informed
of their reporting responsibilities related to foodborne illness. Industry guidance provided
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
8-103.12(B)
Records not maintained or provided for a special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf
Monthly manager logs and third party auditor review logs as required by the HACCP plan not
provided during the inspection.
— Met Sanitation Inspection Requirements· 13 violations· Met Requirements
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
Retail: Raw ground turkey stored in contact with raw ground beef in cold holding unit near
meat department. Retail: Walk-in cooler had raw ground beef stored above pepperoni and cheese snacks.
COS: All raw products were removed and properly stored.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Bakery: Trays in mechanical dish washer were not sanitized after being washed and rinsed.
COS: Trays were properly sanitized in three compartment sink.
x
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: Establishment could not provide documentation for temperature control
cleaning frequency. COS: Documentation was provided.
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: Food employee working with rotisserie chicken was chewing gum.
Good Retail Practice Violations
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. 2-303.11Repeat
Multiple food employees wearing watches throughout different departments while working
with exposed foods.
3-304.14(B)
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)
Meat Department: Wet cloth stored under 3- compartment sink on top of sanitizer bag.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored
with their handles above the top of the food and the container. 3-304.12(A)
Cafe: Handles of plastic cup stored directly in pizza cheese, bacon and sausage.
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
Cafe: Plastic containers stacked on top of wear washing sink with signs of wet nesting. COS:
Plastic containers were washed, rinsed, sanitized and properly air-dried.
4-501.15
Warewash machine or its auxiliary components not operated in accordance with the
machine's data plate or other manufacturer’s instructions; or warewashing machine's conveyor speed or
automatic cycle times not accurately timed in accordance with manufacturer’s instructions. 4-501.15
Bakery Department: Mechanical dishwasher did not reach the minimum required
temperature of 150 degrees F during the wash cycle and did not reach 180-195 degrees F during the rinse
cycle as required by the data plate. COS: Dish machine was repaired during inspection.
4-302.13
Temperature measuring device not provided and readily accessible for frequently
measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible
registering temperature indicator not provided and readily accessible for measuring the utensil surface
temperature in a hot water mechanical warewashing operation. 4-302.13 Pf
Bakery Department: No irreversible registering temperature indicator available for
mechanical dish machine. COS: Temperature measuring strips were provided during inspection.
4-501.11
Temperature of the wash solution in spray type warewasher that uses hot water to
sanitize is less than 165°F for a stationary rack, single temperature machine; 150°F for a stationary rack,
dual temperature machine or a multitank, conveyor, multitemperature machine; or 160°F for a single tank,
conveyor, dual temperature machine. 4-501.110(A) Pf
Bakery Department: Dish machine that uses hot water to sanitize was in disrepair.
Irreversible registering temperature indicator color not changed after sanitizing process. COS: Dish
machine was repaired 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
Back Storage Area: Mop sink has an build up of debris throughout the sink.
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
Cafe: Personal jackets and bags stored on soda tower rack near handwash sink.
— 1 inspection
— Met Inspection Requirements· 12 violations· Met Requirements
Comments: Citation Description: After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Observation: Maintenance area: After use, mops stored directly on the floor next to mop sink.
Initial if all stated observations have been corrected:
Citation Description: 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
Observation: Back room: Observed webbing on the walls and ceiling. Observed yellowish stained ceiling
tiles and hoods in cafe, bakery areas and above rotisserie chicken ovens.
Initial if all stated observations have been corrected:
Citation Description: Physical facilities not maintained in good repair. 6-501.11
Observation: Missing ceiling tiles in cafe and bakery areas.
Initial if all stated observations have been corrected:
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.
Trainee present during inspection. All violations verified by primary inspector.
Good Retail Practice Violations
36
36
37
4
42
43
46
51
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 room: Small openings at the bottom area of receiving door number 1.
53
53
53
Sam's Club # 6212 in Orlando: Frequently Asked Questions
- When was Sam's Club # 6212 in Orlando last inspected?
- Sam's Club # 6212 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 19, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Sam's Club # 6212 in Orlando had?
- Sam's Club # 6212 in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sam's Club # 6212 in Orlando find?
- Sam's Club # 6212 in Orlando was most recently inspected by FDACS on March 19, 2026 (Met Sanitation Inspection Requirements).
- Has Sam's Club # 6212 in Orlando had any stop-sale or stop-use orders?
- No, Sam's Club # 6212 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Sam's Club # 6212 in Orlando?
- The most frequently cited FDACS violations at Sam's Club # 6212 in Orlando are: 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 Pf; 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
- Does Sam's Club # 6212 in Orlando have any repeat violations?
- Yes, Sam's Club # 6212 in Orlando has had the following violations cited on multiple FDACS inspections: 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 Pf.
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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 Sam's Club # 6212. How we collect and verify this data.