How many inspections has Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay had?

Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay find?

Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay was most recently inspected by FDACS on March 23, 2026 (Re-Inspection Required).

Has Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay had any stop-sale or stop-use orders?

Yes, Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay

Name: Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2135 Palm Bay Rd Ne Ste 1, Palm Bay, FL 32905

Brevard County · Grocery Store < 15,000 sq ft · FDACS
Owner: Thrifty Specialty Produce of Palm Bay INC.
FDACS Estab #: 343337

Overview

Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay, FL has 7 FDACS food safety inspections on record with 25 violations and 4 stop-sale or stop-use enforcement actions.

7FDACS Insp.

25Violations

4Stop-Sale Orders

Last inspected FDACS: March 23, 2026

Thrifty Specialty Produce of Palm Bay Incorporated in Palm Bay: FDACS Inspection History (7)

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 23, 2026 — Re-Inspection Required· 25 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: CANDICE ATKINS, 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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Today's Visit was result of request #5153658. The concerns voiced in the complaint were addressed with management. Time as a public health control industry guidance documents were provided.

Risk-Based Violations

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

Outdoor retail area- Peppers and Oranges showing signs or decay. Outdoor retail areaPeppers packaged on-site had insects inside the packages with the produce. COS- Items were voluntarily discarded by management during inspection. See stop sale and release. x

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail- Vacuum sealed packages of salted pork feet had lost package integrity and had air in them. COS- Packages were voluntarily discarded by management during inspection. See stop sale and release.

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

Retail- Raw Chorizo, Bacon, and Sausage products held in open front cooler over ready to eat foods. COS- Items were moved to correct locations during inspection. Y x

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

Deli- Employee at grill handled raw foods then continued handling ready to eat foods without changing gloves and washing hands. COS- Employee washed hands and changed gloves. Y x

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Retail- Raw fish and pork products held in bulk consumer self service. COS- Products were moved behind the counter during inspection. Y x

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

Meat department back room- Raw beef and Chicken held in walk in cooler with no separation between species. COS- Separation was created between species during inspection. Y x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Deli- Sanitizer bucket had Quaternary Sanitizer concentration of 0 ppm. COS- Sanitizer remixed and confirmed by inspector. x

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

Kitchen- Produce slicer stored with food debris on it. COS- Slicer was moved to the three compartment sink to be washed and sanitized.

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Deli- Management was unable to provide a written procedure for using time as a public health control for food safety. Industry guidance documents were provided.

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

Kitchen- Sanitizer bucket stored on shelf with foods and on food prep table with foods. Oven cleaner stored on second shelf of prep table with slicer. COS- Buckets were moved and proper separation verified by inspector. Seafood area- Sanitizer bucket stored on food preparation surface. COS- Sanitizer bucket was moved during inspection. Produce area- Sanitizer bucket was stored on food preparation surface and Sanitizer bucket was stored under food preparation table along with food items. COS- Bucket was moved and proper separation was verified by inspector. Meat department- Mineral oil held in spray bottle for use of equipment is stored on food contact table. COS- Spray bottle was moved to a different location during inspection. x

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- Quaternary Sanitizer in bucket had a concentration of 500 PPM. Kitchen- Quaternary Sanitizer in bucket had a concentration of 500 ppm. Prep Room- Quaternary Sanitizer in bucket had a concentration of 500 PPM. COS- New sanitizer was made and confirmed by inspector. x

7-102.11 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 PfPf

Seafood area- Sanitizer spray bottle was not marked with contents. COS- Sanitizer bottle was properly marked.

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Retail- Orange juice produced on site has the required warning, but does not have the required box.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen- Employee water bottles located on lower shelf under mixer in food preparation area. COS- Water bottles were moved 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

Kitchen- Employee retrieved a dropped item from the floor and began handling food without first washing hands and changing gloves. COS- Employee washed hands and changed gloves. KitchenEmployee left area to perform other duties and returned to handle foods without first washing hands. COSEmployee washed hands and donned clean gloves. x

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Deli- Employee washed hands in food prep sink before handing foods. COS- Discussed correct sink for hand washing and employee washed hands in hand washing sink.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12Repeat

Deli- Sauce bottles in sandwich cooler not labeled with common name. COS- Containers were labeled properly.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen- Bowl with no handle is used as a scoop in the chicken seasoning and chicken base. COS Scoop with a handle was provided.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Deli- Tongs stored with handles in contact with shredded lettuce and cut tomatoes in the sandwich cooler. COS- Tongs were removed, replaced, and properly stored. Scoop was stored in the ice bin with the handle in contact with the ice. COS- Scoop was moved so the handle was out of the ice.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Deli- Cutting boards washed, rinsed, and sanitized then dried with a cloth to be placed back in service. COS- Cutting boards were washed and sanitized then air dried.

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)

Kitchen- Blender pitcher stored upright with lid on it has water pooled inside the pitcher. COS- Pitcher was moved to the three compartment sink to be washed and sanitized.

4-101.17 Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood wicker used as a food-contact surface for food that does not require the removal of rinds, peels, husks or shells before consumption. 4-101.17

Meat Department back cold room- Salted Pollock held in a wood crate with the fish in contact with un-sealed wood. COS- Fish were placed in a plastic bag then placed inside the crate.

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

Deli- Reach in cooler near the coffee station had an ambient temperature of 58 degrees F. When Checked With An Accurate Thermometer. COS- Power was restored to the unit and proper ambient temperature was confirmed by inspector.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Deli- Drain board of adequate space for drying equipment not available at ware wash sink.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Meat department- Band saw in meat cutting room had old, dried food residue on it.

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:

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 in good condition, safe and unadulterated.

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 in good condition, safe and unadulterated.

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 cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 3 inspections

Aug 19, 2024 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Focused Inspection - Sample Collection. Visit conducted for Request 5118404.