When was Perrine's Produce in Ormond Beach last inspected?

Perrine's Produce in Ormond Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 29, 2025. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.

How many inspections has Perrine's Produce in Ormond Beach had?

Perrine's Produce in Ormond Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Perrine's Produce in Ormond Beach find?

Perrine's Produce in Ormond Beach was most recently inspected by FDACS on May 29, 2025 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has Perrine's Produce in Ormond Beach had any stop-sale or stop-use orders?

Yes, Perrine's Produce in Ormond Beach has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Perrine's Produce in Ormond Beach

Name: Perrine's Produce in Ormond Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 29, 2025

120 S Nova Rd, Ormond Beach, FL 32174

Volusia County · Grocery Store < 15,000 sq ft · FDACS
Owner: Perrine's Fresh Produce LLC

Overview

Perrine's Produce in Ormond Beach was issued a stop-use order and seven stop-sale orders on May 29, 2025 after an inspection found the facility operating without a valid food permit. Multiple products were found adulterated and voluntarily destroyed by management, including one case of grapefruit with mold-like substance, packages of thyme with mold, and numerous time/temperature control items held at improper temperatures (43–48°F when 41°F or below is required). The inspection documented raw shell eggs stored directly over ready-to-eat products in the deli, internally probed deli case items at 43–48°F, packaged in-house deli meats and cheeses at 43–44°F, and retail cooler items at 45–46°F. A bucket of chlorine sanitizer in the deli was measured above 400 PPM, exceeding safe levels. The facility was cited for 22 violations and issued a re-inspection requirement. The food establishment must apply for a valid permit within 10 days and may request written release of equipment once corrections are documented through the FDACS Food Permit portal or Business Center.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

22Violations

8Stop-Sale Orders

Last inspected FDACS: May 29, 2025

Perrine's Produce in Ormond Beach: FDACS Inspection History (1)

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 — 1 inspection

May 29, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 22 violations· 8 stop-sale orders· Re-Inspection Required

Inspector: LESLIE CARPENTER

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 Use Order issued. 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 equipment. Failure to comply with the request for written release may or will result in Administrative Action. Stop Use Order and Release issued for various cold hold items. This food establishment is operating without a valid food permit. The Food Establishment shall begin the permitting process within 10 days. Food establishment can apply online at https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520 for further assistance. Employee Health Guidelines provided. 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

Non-compliance evidenced by cooling, cold holding, and sanitation of equipment. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Back Room: 1 Case of grapefruit is adulterated due to a mold like substance on the food.Retail: Packages of Thyme is adulterated due to a mold like substance on the food.COS: All products voluntarily discarded by management. SEE SUPPLEMENT x

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: Raw shell eggs found to be stored over ready to eat products. COS: Employee moved eggs to bottom shelf. x

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

Deli: Slicer (middle) had residue build left from previous days use. COS: Employee washed, rinsed, sanitized and air dried slicer parts.Back Room: Ice machine and rolling ice bins have residue build up of mold like substance. COS: Ice machine and rolling bins washed rinsed and sanitized during inspection.

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: Packaged in house packages of deli meats and cheeses internally probed and found to be at an internal temperature range of 43-44 degrees F. COS: Employee moved products to walk in cooler to rapidly cool. x

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 unable to answer questions related to foodborne illnesses. 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

Deli Case: Several items internally probed and found to be at a temperature range from 43-48 degrees F. COS: Products voluntarily discarded by management.Retail: Various Time/Temperature Controlled for Safety foods internally probed and found to be at a temperature range of 45-46 degrees F in the open air cooler. COS: All products voluntarily discarded by management. SEE SUPPLEMENT Walk in Cooler: Alfalfa Sprouts internally probed and found to be at a temperature of 51 degrees F. COS: Product voluntarily discarded by management. SEE SUPPLEMENT Retail: Raw meat products in meat open air cooler internally probed and found to be at a temperature range from 42-43 degrees F. COS: Products moved to walk in cooler to be rapidly cooled. x

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) (Segregation of the affected area, Discarding exposed food and single-service/single-use items). Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Deli: Bucket of chlorine sanitizer is too high reading over 400 PPM. COS: Bucket was remixed to proper level. x Print Date: 5/30/2025 Page 2 of 5 26 Pf x Citation Description: Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 Pf Observation: Deli: Spray bottle employee identified as glass cleaner and dish soap stored in sanitizer bottles. COS: Spray bottles correctly labeled during inspection.

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

Deli: Food Employee did not wash hands before donning a pair of gloves prior to engaging in food preparation after handling chemical bottles. COS: Employee directed to 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

Deli: Handwash sink blocked due to trash can and boxes stored in front of the basin. COS: Trash can and boxes moved during inspection.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back Room: Visible daylight from the outside through gap under roll up door and emergency exit allowing for possible pest intrusion.

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Back room: Numerous amount of dead insects inside of plastic containers of fruit employee stated were meant to trap flies. COS: Plastic containers voluntarily discarded by management.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Food Entity: Live flying insects throughout establishment.

3-302.15(A) Raw fruits or vegetables not thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat form. 3-302.15(A)

Deli: Employee cut avocado before washing. COS: Employee voluntarily discarded avocado. SEE SUPPLEMENT

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Back Room: Ice scoop stored unprotected on outside of ice machine. Ice scoop relocated due to stop use of ice machine. Warewash area: Cutting board stored between wall and faucet on backside of warewash sink. COS: Employee moved cutting board to be washed, rinsed, and sanitized.

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Men's Restroom: Single use items stored in men's restroom. COS: Single use items removed from restroom and stored appropriately.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

No covered trash receptacle provided in ladies restroom.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Back Room: Mops stored on flat shelf not allowing for proper air drying.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Food Entity: Broken floor tiles throughout establishment.

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

Food Entity: Employee food found in several locations throughout establishment. COS: Employee food appropriately stored during inspection

99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C.

Establishment is currently operating without an Annual Food Permit. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages: