How many inspections has Winn Dixie # in Palm Bay had?

Winn Dixie # 2333 in Palm Bay has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Winn Dixie # in Palm Bay find?

Winn Dixie # 2333 in Palm Bay was most recently inspected by FDACS on March 9, 2026 (Focused Inspection).

Has Winn Dixie # in Palm Bay had any stop-sale or stop-use orders?

Yes, Winn Dixie # 2333 in Palm Bay has 12 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Winn Dixie # in Palm Bay

Name: Winn Dixie # 2333 in Palm Bay Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 9, 2026

5270 Babcock St Ne Unit 29&30, Palm Bay, FL 32905

Brevard County · Supermarket · FDACS
Owner: Winn-dixie Stores LLC (wd1)
FDACS Estab #: 254701

Part of: Winn-Dixie Florida health inspections, violations & closures

Overview

Winn Dixie #2333 in Palm Bay has been subject to multiple stop-sale orders for container requirements violations issued in September and December 2025, all voluntarily destroyed by management and witnessed by inspectors. Two additional stop-sale orders in September 2025 addressed adulterated products and improper hot-holding temperatures in the deli department; both were voluntarily destroyed. Across 5 inspections between May 2022 and March 2026, the facility recorded 9 violations total, including critical findings of discolored meat in cold storage (September 2025, corrected on site), corn and shrimp held at 113–125°F instead of the required 135°F minimum (September 2025, corrected), packaged salmon stored at 49°F in the display case instead of 41°F or below (May 2022, corrected), and a deli employee changing gloves without hand washing (May 2022, corrected). The most recent inspection on March 9, 2026 was a focused sample collection with no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

9Violations

12Stop-Sale Orders

Last inspected FDACS: March 9, 2026

Winn Dixie # in Palm Bay: 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 9, 2026 — Focused Inspection· Focused Inspection

Inspector: LOGAN SAMUELSEN, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2025 — 3 inspections

Dec 17, 2025 — Met Sanitation Inspection Requirements· 5 stop-sale orders· Met Requirements

Inspector: Winn Dixie # 2333

Comments: Visit conduct to verify and release of pending stop orders.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements

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

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements

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

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements

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

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements

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

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Nov 6, 2025 — Focused Inspection· Focused Inspection

Inspector: LOGAN SAMUELSEN, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The original Stop-Sale Order remains in effect from 9/24/25 . 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 and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action.

No violations or enforcement actions recorded for this inspection.

Sep 24, 2025 — Product Re-inspection Required· 5 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Person in charge: MIKE MOLNAR

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. 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. Trainee present during inspection. All violations verified by primary inspector. Industry guidance and information documents provided for vomit and diarrhea cleanup and Hemp Child Resistant packaging requirements.

Risk-Based Violations

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

Deli Retail- Meat and cheese tray in open front cold holding case found with discolored meat in it. COS- Meat and cheese tray was discarded voluntarily by management. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Deli- Corn, Shrimp, and Potato wedges found held in the hot case at temperatures of 113-125 degrees F. As Measured Using a calibrated, accurate thermometer. COS- Corn was voluntarily discarded. Shrimp and potato wedges were reheated. x

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Deli- Retail hot holding case- Items held in hot holding under time as a public health control were marked with a time made and not a discard time. COS- Items were marked with the correct discard time. x Print Date: 9/24/2025 Page 1 of 2 24 Pf o Citation Description: 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 Observation: Management was unable to provide written protocols for the cleanup of vomit and/or diarrhea. Industry guidance documents were provided.

71 Hemp or Hemp Extract intended for Human Consumption sold or distributed in a container that is not compliant with ASTM International D3475-20, Standard Classification of Child Resistant Packages, because the container does not meet one or more of the descriptions of child-resistant packages set out in Table 1 therein. 5K-4.034(6)(j), F.A.C.Repeat

Retail area: Hemp products on the retail display shelf intended for human consumption are not sold in containers meeting Child Resistant Package standards. Hemp products are placed on Stop-sale order, See Stop-Sale Orders.

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)Repeat

Seafood- Employee thawing reduced oxygen packaging fish in running water without first piercing the packaging. COS- Packaging was pierced during visit.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/24/2025 Page 1 of 5

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP SALE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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 hot 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.

2022 — 1 inspection

May 31, 2022 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: WILLIAM SAYLOR, SANITATION AND SAFETY SPECIALIST

Person in charge: MIKE MOLNAR

Comments: The issues described in request # 5079673 were addressed with the person in charge during this inspection.

Risk-Based Violations

3-401.11(A)(3) Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously. 3-401.11(A)(3) PP

Deli dept: Rotisserie chicken in the oven was probed with a thermometer that read 149 degrees f. Employee stated that the chicken was finished cooking and had reached the proper temperature. COS: Rotisserie chicken was allowed to finish cooking. x

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

Meat dept: Packaged salmon in the display case was probed with a thermometer that red 49 degrees f. COS: All products in the display case were moved to the walk in refrigerator. 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

Deli dept: Food employee working with food changed gloves without washing their hands. cos: Employee was instructed by the manager on when to wash their hands. x

Good Retail Practice Violations

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat dept: Display bunker in front of the meat and seafood dept had an ambient air temperature of 49 degrees. cos: technician repaired the unit during the inspection. x

Winn Dixie # in Palm Bay: Stop-Sale & Stop-Use Orders (12)

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.

FDACS stop-sale and stop-use orders for Winn Dixie # 2333 in Palm Bay
Date	Order Type	Product	Brand/Lot	Reason
Dec 17, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
Dec 17, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
Dec 17, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
Dec 17, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
Dec 17, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
Sep 24, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, reque…
Sep 24, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, reque…
Sep 24, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, reque…
Sep 24, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, reque…
Sep 24, 2025	STOP SALE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements Comments: When corrections have been made, reque…
Sep 24, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Sep 24, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Winn Dixie # in Palm Bay: Frequently Asked Questions

When was Winn Dixie # in Palm Bay last inspected?: Winn Dixie # 2333 in Palm Bay was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 9, 2026. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Palm Bay had?: Winn Dixie # 2333 in Palm Bay has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Palm Bay find?: Winn Dixie # 2333 in Palm Bay was most recently inspected by FDACS on March 9, 2026 (Focused Inspection).
Has Winn Dixie # in Palm Bay had any stop-sale or stop-use orders?: Yes, Winn Dixie # 2333 in Palm Bay has 12 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 Winn Dixie # in Palm Bay?: The most frequently cited FDACS violations at Winn Dixie # 2333 in Palm Bay 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; 3-401.11(A)(3): Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously. 3-401.11(A)(3) P; 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.