Sprouts Farmers Market # 642 in Orlando
Last inspected:
2530 E Colonial Dr, Orlando, FL 32803Part of: Sprouts Farmers Market Florida health inspections, violations & closures
Sprouts Farmers Market #642 in Orlando operates as a vended water facility and experienced significant enforcement action in November 2024. On November 8, 2024, the facility received four stop-sale and stop-use orders for temperature control violations and unsanitary equipment. Three orders targeted time-temperature control failures: improper date marking of time-temperature control foods, cold-held products not maintained at proper temperatures, and hot-held products not maintained at proper temperatures. All three were voluntarily destroyed by facility management under inspector supervision. A fourth stop-use order addressed unsanitary food-contact surfaces on equipment; that product was also voluntarily destroyed. The November 8 inspection also documented 14 violations including raw eggs stored directly above ready-to-eat meals in the walk-in cooler, mashed potatoes held at 124–127°F (below the required 135°F minimum), hummus exceeding its 7-day date mark, and sanitizer stored on a meat preparation table. The inspection notes indicated a pattern of non-compliance with active managerial control. A corrected-on-site flag shows the facility addressed violations during the inspection. A December 27, 2024 check-back inspection found 2 violations, one of which was a repeat citation for raw seafood display case reminder procedures; that violation was also corrected on site. The facility has since completed five focused inspections and routine offsite water sampling inspections between January and March 2026, all with zero violations noted and lab results provided.
Summary generated from Florida FDACS public inspection records.
Sprouts Farmers Market # 642 in Orlando: FDACS Inspection History (10)
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
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Vended Water Initial Inspection
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.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Sanitation 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 check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
3-603.11(C)
Reminder for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains
one of the three acceptable messages informing consumers of the increased risk of foodborne illness.
3-603.11(C) PfPfRepeat
Seafood Display Case: There is no reminder for tuna that can be consumed raw. COS:
Reminder was provided during inspection.
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)
Deli Department: Inside of Walk In Cooler, container of rotisserie chicken in the cooling
process kept covered. COS: Proper cooling methods were discussed with the Food Establishment's
management and containers were uncovered.
— Re-Inspection Required· 14 violations· 4 stop-sale orders· Re-Inspection Required
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.
Handouts Provided: Guideline for Written Procedure for the Clean-up of Vomiting and Diarrheal Events, Cooling Foods, Cooking
and Hot Holding, Consumer Advisory Sign, and Food Allergy Awareness.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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
Food establishment does not have active managerial control. Violations cited for cold
holding, hot holding, consumer advisory, date marking, and separation of raw to ready to eat food items.
o
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Retail: Fresh Baked Bread found in retail area is not fully wrapped leaving parts exposed.
Inspector discussed with manager that bread is exposed to contamination.
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 Department: Inside of the Walk In Cooler raw eggs were stored over ready to eat meals
on shelves. COS: Raw egg were moved the bottom shelf.
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
Retail: Inside of Hot Food Warmer Case internal temperature of one container of mashed
potatoes indicates 124-127 degrees F. COS: Mashed potatoes were voluntarily discarded.
x
Print Date: 11/8/2024
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: Deli Department: Inside of sandwich prep table internal temperature of alfalfa sprouts
indicates 49 degrees F, internal temperature of cream cheese indicates 43-48 degrees F, internal
temperature of pre-cooked bacon indicates 46 degrees F, internal temperature of sliced cheese indicate 46
degrees F. COS: All items found out of temperature were moved to coolers and freezer to be rapidly cooled
to 41 degrees F or below. Seafood Display Case: Inside of Seafood Display Case internal temperature of
raw tuna indicates 47 degrees F. COS: Raw tuna was moved to Walk In Freezer to be rapidly cooled to 41
degrees F or below. Retail: Inside of open air coolers internal temperature of a variety of cheese indicates
43-48 degrees F. Cooler was over filled and cheese was sticking out. COS: Cheese found out of
temperature was voluntarily discarded.
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 Department: Open container of hummus is date marked incorrectly, allowing it to be
used for12 days. COS: Hummus was voluntarily discarded due to exceeding 7 day limit.
Y
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 Department: Inside of the sandwich prep cooler open container of hummus opened on
11/1/2024 exceeds 7 day date limit date. Hummus was not discarded within 7 days. Opening date was
verified on 11/8/2024. COS: Hummus was voluntarily discarded due to exceeding 7 day limit.
Y
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Seafood Display Case: There is no disclosure for tuna that can be consumed raw. Industry
guidance was 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
Written procedures for employees to follow do not include what to do with cleaning and
sanitizing exposed food equipment and utensils, removal of ill person, and discarding exposed food and
single-service/single-use items in the event of a vomit or diarrhea event. Industry guidance was provided.
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
Deli Department: Sanitizer was stored on top of prep table where meat is sliced. Squeeze
bottle of sanitizer solution on shelf beneath prep table was stored next to clean utensils. COS: Sanitizers
were relocated and stored properly.
x
x
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Deli Department: No hot water provided at the hand wash sink next to the deli case. COS:
Employees were instructed to use the 2 other hand wash sinks in the Deli Department.
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or 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;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B.
3-602.11(C)
Retail: Baked pastries and baked rolls in display case missing list of ingredients. COS:
Manager was able to provide pages of ingredients to keep on display.
x
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)
Deli Department Ware Wash Area: Cleaned utensils on drying rack not stored inverted.
COS: Utensils were stored inverted.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Deli Department: Large white cutting board on sandwich prep cooler was heavily scratched
and scored and could no longer be washed, rinsed and sanitized effectively. COS: Cutting boards were
voluntarily discarded.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and returnables
do not have drain plugs in place. 5-501.114
Outside: No drain plug provided at dumpster.
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 date marking and
disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
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 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.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· 1 violation· Focused Inspection
Comments: Issues in the associated request were relayed to management.
Risk-Based Violations
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
Meat-- No date marking for container of garlic, butter, and dairy mix opened 5 days ago then stored on
rolling rack inside the walk-in cooler. COS-- Container dated.
x
Sprouts Farmers Market # 642 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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper date marking and disposition. | |
| 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 hot holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Sprouts Farmers Market # 642 in Orlando: Frequently Asked Questions
- When was Sprouts Farmers Market # 642 in Orlando last inspected?
- Sprouts Farmers Market # 642 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Focused Inspection.
- How many inspections has Sprouts Farmers Market # 642 in Orlando had?
- Sprouts Farmers Market # 642 in Orlando has 10 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sprouts Farmers Market # 642 in Orlando find?
- Sprouts Farmers Market # 642 in Orlando was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).
- Has Sprouts Farmers Market # 642 in Orlando had any stop-sale or stop-use orders?
- Yes, Sprouts Farmers Market # 642 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 Sprouts Farmers Market # 642 in Orlando?
- The most frequently cited FDACS violations at Sprouts Farmers Market # 642 in Orlando are: 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) Pf; 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; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) 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 Sprouts Farmers Market # 642. How we collect and verify this data.