When was Vw Publix in Orlando last inspected?

Vw Publix 0605 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Vw Publix in Orlando had?

Vw Publix 0605 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 0605 in Orlando was most recently inspected by FDACS on March 27, 2026 (Met Sanitation Inspection Requirements).

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

No, Vw Publix 0605 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Vw Publix in Orlando

Name: Vw Publix 0605 in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 27, 2026

5265 S John Young Pkwy, Orlando, FL 32839

St. Johns County · Vended Water · FDACS
Owner: Ds Services of America INC.
FDACS Estab #: 409459

Part of: Publix Florida health inspections, violations & closures

Overview

VW Publix 0605, a vended water facility in Orlando, has 5 inspections on record since August 2022. The facility has experienced violations in 2 of 5 inspections, totaling 8 citations across its record, with most violations corrected on site during inspection. The most recent inspection on March 27, 2026 documented 6 violations: temperature control failures for shrimp dumplings held at 44–45°F (minimum required 41°F) and sushi cooled improperly before retail storage, both corrected by moving products to freezer; improper labeling of rice prepared that morning contrary to the facility's HACCP plan, corrected on site; and improper chemical storage adjacent to single-use items, corrected by relocation. A priority-foundation violation noted the person in charge could not correctly respond to questions about employee health and foodborne illness prevention; an Employee Health Guide was provided. An earlier inspection on May 15, 2024 found similar temperature control issues with sushi in the retail cooler (45–48°F) and chemical storage violations, both corrected during that inspection. Two inspections in January 2024 and December 2025 resulted in no violations. The most recent inspection was completed with violations noted but corrected on site.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

8Violations

Last inspected FDACS: March 27, 2026

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.

2026 — 1 inspection

Mar 27, 2026 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

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

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

Walk-in Cooler: A container of pickled ginger stored on the shelf was left partially uncovered.

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

Person in charge could not correctly respond to questions related to employee health or foodborne illnesses. Employee Health Guide handout was 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

Retail Area: In the retail cooler, shrimp dumplings had an internal temperature of 44 to 45 degrees F. COS: Dumplings were moved to the freezer to be rapidly cooled down. x

8-103.12(A) Establishment not in compliance with the 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)(a) and 8-103.12(A) PP

Processing Area: A container of rice prepared that morning was not labeled with the "use-by" date/time as required by the establishment's HACCP plan. COS: Rice was properly labeled by employee. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Men's Restroom: There was no sign or poster notifying food employees to wash their hands at the handwashing sinks. Handwashing sign was provided.

Good Retail Practice Violations

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18Repeat

Processing Area: The spray nozzle of the three compartment sink had a build up of white residue.

2025 — 1 inspection

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.

2024 — 2 inspections

May 15, 2024 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

Processing Area: Chemicals stored next to single use items. COS: Chemicals were relocated and stored properly. x

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

Retail: Packages of sushi found in retail cooler had a internal temperature between 45-48 degrees F. Sushi was not cooled to 41 degrees F before being placed in retail cooler. COS: Sushi was moved to walk in freezer to bring the temperature down to 41 degrees F or below.

Jan 23, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Offsite Routine Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Aug 12, 2022 — Met Inspection Requirements· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Person in charge: PETER WANG

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

No violations or enforcement actions recorded for this inspection.

Vw Publix in Orlando: Frequently Asked Questions

When was Vw Publix in Orlando last inspected?: Vw Publix 0605 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 27, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Vw Publix in Orlando had?: Vw Publix 0605 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 0605 in Orlando was most recently inspected by FDACS on March 27, 2026 (Met Sanitation Inspection Requirements).
Has Vw Publix in Orlando had any stop-sale or stop-use orders?: No, Vw Publix 0605 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 0605 in Orlando are: 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 P; 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; 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.