Love Whole Foods in Ormond Beach
Last inspected:
275 Williamson Blvd, Ormond Beach, FL 32174Part of: Whole Foods Florida health inspections, violations & closures
Love Whole Foods in Ormond Beach operates as a health food store with food service. The facility has been inspected 5 times since January 2022 with zero violations historically, until significant compliance issues emerged in October 2025. On October 27, 2025, a sanitation inspection documented 16 violations and triggered six stop-sale and stop-use orders. The violations included raw poultry stored directly over raw beef and pork in an open cooler, ready-to-eat salads (Kale Feta and Rainbow) that failed to reach safe cooling temperatures and were voluntarily destroyed, and a food employee who donned gloves without washing hands first. Additional citations addressed dirty food-contact surfaces (a can opener with debris buildup and bulk food scoops not washed in over 24 hours) and a pattern of non-compliance by the person in charge involving cooling procedures, approved sourcing, delivery temperatures, and handwashing. Stop-sale orders issued on October 27 required immediate removal of frozen raw meats due to labeling issues related to safe handling instructions; those products were relabeled, checked, and released after correction. A second stop-sale order on November 7, 2025 addressed additional frozen raw meat labeling violations; products were relabeled, checked, and released. A focused inspection on November 7 found zero violations and issued a check-back release for the earlier stop-sale order. Earlier inspections on January 6, 2025 and April 2, 2025 had identified cold-holding temperature violations and handwashing lapses, suggesting recurring compliance gaps in employee practices and temperature control preceding the October enforcement action.
Summary generated from Florida FDACS public inspection records.
Love Whole Foods in Ormond Beach: 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.
— 5 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check Back Release issued for Stop Sale Order for various frozen raw meats.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was relabeled, checked, and released.
— Met Sanitation Inspection Requirements· 16 violations· 5 stop-sale orders· 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.
Stop Sale Order issued for various frozen raw meats due to labeling issues related to safe handling instructions. Food
establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have
been made and/or when required documents have been obtained to request food safety inspector visit for written release of
product. Failure to comply with the request for written release may or will result in Administrative Action.
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
Non-compliance evidenced by cooling, food from approved source, delivery at required
temperatures and handwashing.
o
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Retail: Packages of raw uncured turkey bacon stored over raw beef and raw pork in open
air meat cooler. COS: Manager moved turkey bacon to bottom shelf.
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)
Walk in Freezer: Trays of pumpkin cubes stored uncovered in freezer.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen: Can opener has build up of debris. COS: Can opener taken to warewash area to be
washed, rinsed, and sanitized. Retail: Scoops used for self service bulk foods that have been in use for
longer than 24 hours not washed, rinsed and sanitized in a 24 hour period. COS: Scoops taken to
warewash area to be washed, rinsed, and sanitized.
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
Kitchen: House Made Kale Feta Salad, Rainbow Salad placed into full service cooler at
8:30 AM and internally probed at 12:30 pm and found to register 43 degrees F. COS: Both salads
voluntarily discarded by person in charge. SEE STOP SALE AND RELEASE.
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
Person in charge does not ensure food employees are informed in a verifiable manner their
responsibility to report to the person in charge information related to their health and activities regarding
foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided
for guidance.
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
This food establishment has written procedures for the cleanup of vomiting or diarrheal
events should it occur, which is missing the following minimum required component(s) Use of personal
protective equipment (PPE), Discarding exposed food and single-service/single-use items, Disposal or
cleaning and disinfecting of cleaning tools/materials). Clean-up of Vomiting and Diarrheal Events
Guidance document 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
Food Employee did not wash hands before donning a pair of gloves prior to engaging in
food preparation or between tasks. Food employee was cleaning menu cards with a magic eraser, took
gloves off and put a new pair on without washing hands in between. COS: Inspector directed employee to
wash hands.
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
Employee Unisex restroom: No handwash sign posted.
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it
is offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not
been treated to destroy all viable Salmonellae not labeled to include safe handling instructions.
3-201.11(F) and (G)
Retail: Packages of Chicken Hearts (4), Beef Liver(4) and Bison Liver(2) stored in retail
freezer do not have safe handling instructions on packaging. COS: Items removed from retail freezer.
SEE STOP SALE ORDER.
Good Retail Practice Violations
4-101.16
Sponges used in contact with cleaned and sanitized or in-use food-contact
surfaces. 4-101.16
Warewash area: Sponge being used at the warewash sink to actively wash dishes.
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
Warewash area: Cutting boards (9) heavily scored and not easily cleanable. COS: Person
in charge voluntarily discarded cutting boards. SEE STOP USE AND RELEASE.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Kitchen: Gasket on refrigerator side of double door cooling unit in disrepair
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Kitchen: Perforated screens at front of vent hood area have build up dust like substance.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: Lid to dumpster not closed in between use when trash and debris is not being
discarded.
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
Backroom: Table used to prep item for sampling had employee drinks and personal
belongings stored on table.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
Comments:
Print Date: 10/27/2025
Page 1 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
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 cooling time and
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.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was relabeled, checked, and released.
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: COOL audit conducted.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes only.
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 3 violations· Operating Without Permit
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.
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.
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.
Risk-Based Violations
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
Food service: Boiled eggs, chick peas, cooked chicken and tofu were found to be at between
43 and 45 degrees Fahrenheit. Cos- Manager instructed employees to keep the lid on service table closed
when not using.
x
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
Food service: Employee observed not washing hands before donning gloves. Cos- Manager
had the employee stop and wash hands.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Food service: Employee cups stored around the hand wash sink.
Love Whole Foods in Ormond Beach: Stop-Sale & Stop-Use Orders (6)
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 | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source. Comments: Print D… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Love Whole Foods in Ormond Beach: Frequently Asked Questions
- When was Love Whole Foods in Ormond Beach last inspected?
- Love Whole Foods in Ormond Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2025. Inspection type: Focused Inspection.
- How many inspections has Love Whole Foods in Ormond Beach had?
- Love Whole Foods in Ormond Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Love Whole Foods in Ormond Beach find?
- Love Whole Foods in Ormond Beach was most recently inspected by FDACS on November 7, 2025 (Focused Inspection).
- Has Love Whole Foods in Ormond Beach had any stop-sale or stop-use orders?
- Yes, Love Whole Foods in Ormond Beach has 6 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 Love Whole Foods in Ormond Beach?
- The most frequently cited FDACS violations at Love Whole Foods in Ormond Beach 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; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 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) P.
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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 Love Whole Foods. How we collect and verify this data.