How many inspections has Vw Publix in Orlando had?

Vw Publix 0436 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Publix in Orlando find?

Vw Publix 0436 in Orlando was most recently inspected by FDACS on December 12, 2025 (Focused Inspection).

Has Vw Publix in Orlando had any stop-sale or stop-use orders?

No, Vw Publix 0436 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Vw Publix in Orlando

Name: Vw Publix 0436 in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 12, 2025

2873 S Orange Ave, Orlando, FL 32806

St. Johns County · Vended Water · FDACS
Owner: Ds Services of America INC.
FDACS Estab #: 63316

Part of: Publix Florida health inspections, violations & closures

Overview

Vw Publix 0436 is a vended water facility in Orlando that has received 5 inspections since August 2023 with minimal violations. A February 2025 inspection documented 8 violations, including a high-priority handwashing violation when a food employee removed gloves after handling raw chicken, then engaged in food preparation without rewashing hands; the violation was corrected on site. The inspection also cited four intermediate-priority violations involving employee health policy gaps: the person in charge could not correctly answer questions about foodborne illness prevention, the establishment lacked documentation that employees had been informed of illness reporting responsibilities, and no written procedures existed for cleanup of vomit and diarrhea. The inspector issued industry guidance and required the establishment to provide updated proof of water source within 30 days. A follow-up focused inspection on February 28, 2025 found no violations after management discussed the complaint issues. The most recent inspection on December 12, 2025 was routine with no violations and lab results provided.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

9Violations

Last inspected FDACS: December 12, 2025

Vw Publix in Orlando: 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.

2025 — 3 inspections

Dec 12, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Feb 28, 2025 — Focused Inspection· Focused Inspection

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: DARYL BENFANT

Comments: The issues regarding the consumer complaint were discussed with management during this visit. This visit was in response to request #5126980.

No violations or enforcement actions recorded for this inspection.

Feb 19, 2025 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: JESSICA MAFFUCCI, 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. Establishment has 30 days to provide updated proof of water source (municipal/well) to inspector via email to [email protected]. Failure to comply will result in administrative action.

Risk-Based Violations

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

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.

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

Kitchen Area: Food employee working with raw chicken at fryer wearing gloves moved to preparation table, removed gloves, then donned new gloves to process zucchini. Food employee left kitchen area to get a drink of water, re-entered the kitchen and moved to the oven to removed chicken. Proper handwashing procedures were discussed. COS: Food employees washed hands before donning gloves and engaging in new activities. x Print Date: 2/19/2025 Page 1 of 3 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: Food Service Area: Chicken placed in hot holding table at 10:00 am had internal temperatures between 109-125 degrees F at 11:30 am. COS: Chicken was properly reheated within 2 hours.

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)

Kitchen Area: Container of vegetable stock stored in reach in cooler to cool down has a tight fitting lid. COS: Lid was adjusted by management to loosely fit and allow proper cooling.

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)

Dry Storage Area: Clean utensils stored in container containing food debris. COS: Container and utensils 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

Walk-in Cooler: Walls and floor underneath storage rack in walk-in cooler have a build up of food debris.

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Kitchen Area: Personal employee food stored above ready to eat foods intended for sale in preparation reach in cooler. COS: Employee food was removed and properly stored.

2024 — 1 inspection

Feb 26, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Aug 8, 2023 — Met Inspection Requirements· 1 violation· Met Requirements

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

Person in charge: BILL GEFFERT

Good Retail Practice Violations

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

Produce Department: Walk in cooler leaking condensation.

Vw Publix in Orlando: Frequently Asked Questions

When was Vw Publix in Orlando last inspected?: Vw Publix 0436 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 12, 2025. Inspection type: Focused Inspection.
How many inspections has Vw Publix in Orlando had?: Vw Publix 0436 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Publix in Orlando find?: Vw Publix 0436 in Orlando was most recently inspected by FDACS on December 12, 2025 (Focused Inspection).
Has Vw Publix in Orlando had any stop-sale or stop-use orders?: No, Vw Publix 0436 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vw Publix in Orlando?: The most frequently cited FDACS violations at Vw Publix 0436 in Orlando are: 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) Pf; 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) Pf; 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 P.