How many inspections has Vw Publix in Orlando had?

Vw Publix 1048 in Orlando has 3 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 1048 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 1048 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 1048 in Orlando are: 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; 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; 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.

Vw Publix in Orlando

Name: Vw Publix 1048 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

1501 Meeting Pl, Orlando, FL 32814

St. Johns County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 292802

Part of: Publix Florida health inspections, violations & closures

Overview

Vw Publix 1048 in Orlando operates as a vended water establishment. Two inspections on record show a pattern of temperature control and handwashing violations. On April 29, 2025, a re-inspection was required after 13 violations were documented, including multiple priority-level findings: sushi rolls held at 44–45°F instead of the required 41°F or below, employee use of single-use gloves for multiple tasks, improper sanitizer contact time for utensils, and an employee attempting to don gloves after touching a garbage can without washing hands. An employee also failed to follow the establishment's HACCP plan for pH meter calibration, pressing the calibrate button when testing acidified rice instead of following the correct sequence with buffer solutions. All violations were corrected on site during the inspection. A follow-up check-back inspection on May 12, 2025 documented three remaining violations: two sushi packages at 42–49°F in the retail cooler with no verification of prior cooling to 41°F or below (corrected by moving to freezer), an employee who donned gloves after handling chemicals without washing hands first (corrected immediately), and incomplete written procedures for responding to vomitus or diarrheal events, missing specific steps for discarding single-service items and cleaning exposed equipment. A focused inspection on December 12, 2025 showed zero violations with lab results provided.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

16Violations

Last inspected FDACS: December 12, 2025

Vw Publix in Orlando: FDACS Inspection History (3)

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.

May 12, 2025 — Met Sanitation Inspection Requirements· 3 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. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

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: Two packages of duo combo sushi rolls have an internal temperature of 42 - 49 degrees F. inside the retail sushi cooler. It could not be verified that rolls had cooled down to 41 degrees F. or below before being placed in retail cooler 2.5 hours prior. COS: Sushi rolls were moved to freezer to be rapidly cooled and verified by inspector.

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 PfPfRepeat

Establishment does have written procedures in regards to the clean up of vomitus or diarrhea event in the food establishment, but it is missing the following items: Discard single-service/single use items, cleaning and sanitizing exposed food equipment and utensils, and disposal or cleaning and disinfecting of clean-up tools/materials. Industry handout 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: Employee working with chemicals changed glove to process food before washing hands. COS: Employee washed hands before donning new gloves.

Apr 29, 2025 — Re-Inspection Required· 13 violations· Re-Inspection Required

Inspector: AMBER RUCKDESCHEL

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Dishwashing Procedures, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, and Cooling Foods Handout provided.

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

Employee touched binder with gloved hands while using clean equipment. COS: Employee was instructed to wash hands and don new gloves. x

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Walk In Cooler: Box of unwashed lettuce stored over bottles of ready to eat sauces. Container of unwashed avocados stored over box of ready to eat sauce. COS: All items were relocated for proper separation.

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Warewashing Area: Employee placed washed and rinsed utensil in sanitizer solution for shorter than the needed one minute contact time according to manufacturer's instructions. COS: Employee was instructed to sanitize the utensil properly. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Vegetable peeler stored in hanging basket on the wall has a build up of old food debris. Employee stated that utensil was used the day before. COS: Utensil was properly washed, rinsed, and sanitized.

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 could not correctly respond to all questions regarding foodborne disease. Food establishment's standard operating procedures were reviewed with person in charge. 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: Spicy shrimp roll was found with an internal temperature of 45 degrees F and shrimp tempura roll was found with an internal temperature of 44 degrees F inside the retail display cooler. Rolls had been there for two hours. All other items in cooler were at 41 degrees F or less. COS: Out of temperature items were relocated to freezer to be properly cooled. 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

Employee not correctly calibrating or using pH meter according to establishment's HACCP plan. Employee pressed the calibrate button when testing the pH of acidified rice, and employee used the 4.0 buffer solution before the 7.0 buffer solution during calibration of pH meter which does not comply with establishment's standard operating procedures for pH meter calibration. COS: Employee was shown how to correctly review standard operating procedures and use pH reader correctly. x

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

Pages from department reviewed HACCP plan not maintained or made available during inspection. Standard operating procedures related to pH testing of acidified rice not made available during inspection.

27 A copy of the special process approval, or associated documents, granted by the Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c)

Establishment's special process approval letter was not made available during inspection.

Kitchen: Employee touched garbage can and attempted to don gloves before washing hands. COS: Employee was instructed to wash hands and don new gloves. x

Good Retail Practice Violations

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Kitchen: Single use containers not stored inverted on the shelf next to the wall and on top of the reach in sushi prep cooler. COS: All single use containers were stored inverted.

4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf

Warewashing Area: Employee used chemical test kit strips to check sanitizing solution but did not leave the strip submerged for 10 seconds or longer according to test kit instructions. COS: Employee was educated about test kit timing and tested sanitizer solution properly.

Vw Publix in Orlando: Frequently Asked Questions

When was Vw Publix in Orlando last inspected?: Vw Publix 1048 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 1048 in Orlando has 3 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 1048 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 1048 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 1048 in Orlando are: 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; 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; 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.
Does Vw Publix in Orlando have any repeat violations?: Yes, Vw Publix 1048 in Orlando has had the following violations cited on multiple FDACS inspections: 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; 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.