Far East Foods Visit #: in Palm Coast
Last inspected:
1030 Palm Coast Pkwy Nw Ste 6, Palm Coast, FL 32137Far East Foods in Palm Coast has experienced multiple food safety enforcement actions focused on temperature control and equipment sanitation. Between July 2022 and December 2025, the facility received five stop-sale or stop-use orders, with three involving adulterated food held at improper temperatures and two citing unsanitary equipment (handwashing sinks not properly supplied). In March 2025, an inspection documented 28 violations including raw beef, pork, and sausages held at 42°F when the minimum required is 41°F, various sprouts at 48–50°F, and ready-to-eat seaweed salad stored directly beneath raw fish in the walk-in cooler. A February 2025 focused inspection found beef empanadas, chicken and pork egg rolls, sesame balls, and shrimp wraps held between 80°F and 110°F when the minimum for hot-held food is 135°F. All affected products were voluntarily destroyed by management and witnessed by the inspector. In November 2022, an inspection cited raw salmon stored directly over ready-to-eat ginger and raw chicken stored over raw beef tripe, both corrected on site. The facility was also cited for missing shellstock tags and inadequate employee illness-reporting protocols. A most recent inspection on December 18, 2025 found the facility operating with an expired food permit, which must be renewed through the FDACS online portal.
Summary generated from Florida FDACS public inspection records.
Far East Foods Visit #: in Palm Coast: FDACS Inspection History (8)
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.
— 4 inspections
— Failure to Renew Food Permit; Focused Inspection· 1 violation· Focused Inspection
Comments: The issues described in request # 5146711 were addressed with the person in charge during this inspection
This food establishment was found to be operating with an expired food permit. To renew a food permit, visit
https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.
Good Retail Practice Violations
100
The Food Establishment failed to timely submit its permit renewal application and/or
fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.Repeat
The Food Establishment failed to timely submit its permit renewal application and/or fee as
required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.
— Focused Inspection· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection
Requirements. Hot water has been supplied to employee restroom.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements - Check Back Needed· 28 violations· 1 stop-sale order· 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 and release issued on various sprouts.
Risk-Based Violations
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by
the consumer. 3-203.12 PfPf
Seafood Department: Shellstock oyster tags missing date of last sold and not in
chronological order.
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
Back Room: Seaweed salad stored under raw fish in the walk in cooler. (COS) Seaweed
relocated to an appropriate location.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat Department: Meat grinder not clean due to encrusted food debris in the chute. (COS)
Meat grinder cleaned during inspection.
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 in regard to
foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided
for guidance.
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: Raw beef, raw pork, various raw sausages and salted fish had internal temperature
of 42 degrees F. (COS) Products placed in freezer and cooled to 41 degrees F. Retail: Various sprouts
had an internal temperature of 48 - 50 degrees F. (COS) Sprouts voluntarily discarded during inspection.
SEE SUPPLEMENT
Y
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 does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.
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
Meat Department: Spray bottles of what the employees identified as alcohol and
disinfectant were not labeled. (COS) Bottles labeled during inspection.
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
Back Room: Spray bottle of alcohol stored above meat prep station. (COS) Bottle relocated
to appropriate location during inspection. Retail: Various chemicals displayed above beverages and ready
to eat snacks. (COS) Displays rearranged to separate chemicals appropriately.
x
Print Date: 3/4/2025
Page 2 of 5
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
Establishment: Personal water bottles stored directly on top of food meant for consumer
consumption in back storage areas, seafood department and produce area. COS: owner discarded all
water bottles.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Employee restroom: No hot water provided in the back employee restroom handsink. SEE
COMMENT
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
Meat Department: Handsink blocked due to a hose wrapped around it.
8
Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf
Employee Restroom: No paper towels provided in the back employee restroom.
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Packaged on site seaweed salad and pickled ginger did not have ingredient
information. (COS) Products removed from retail during inspection.
x
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
Retail: Front entry door propped open.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Back Room and Retail: Packaged food stored on the floor throughout the establishment.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Meat Room: Wet wiping cloth stored on the counter and draped over the warewash sink
faucet.
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)
Meat Room: Knives stored between the knife holder and the wall. (COS) Knives placed at
the warewash sink to be washed, rinsed and sanitized.
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)
Seafood: Foam trays not stored inverted. (COS) Trays inverted during inspection. Meat
Room: Foam trays had a build up of food debris. (COS) Trays voluntarily discarded during inspection.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail: Inverted plastic crates being used as shelving by the seafood department.
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
Meat Department: Cutting board is stained and has deep grooves. (COS) Cutting board
placed at the warewash sink to be washed rinsed and sanitized during inspection.
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or
rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for
drainboards not cleaned before use, throughout the day at a frequency necessary to prevent
recontamination of equipment and utensils and ensure the equipment performs its intended function, and
at least every 24 hours when used. 4-501.14
Meat Department: Warewash spray nozzle is not clean due to a mold-like substance.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Back Room: Backflow device on the mop sink is in disrepair.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Retail: Reach in cooler by the entry door, draining into a buspan.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Employee Restroom: No covered trash provided in the unisex restroom.
5-501.11
Storage area or enclosure for refuse, recyclables, or returnables not clean.
5-501.115
Outside: Debris and garbage around dumpster area.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Establishment: Floors, walls and ceilings not clean due to dust like build up throughout
establishment and in walk in coolers. Ice build up in the walk in freezer on the packaged food on the top
shelf.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Room: Hole in the wall next to the mop sink.
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
Back Room: Employee belongings stored directly on top of cases of food throughout the
storage and preparation areas of the establishment.
Stop-Sale Orders & Supplemental Actions
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.
— Focused Inspection· 1 violation· 2 stop-sale orders· Focused Inspection
Comments: The concerns listed in the request were discussed with the manager. A hand wash sink was made available for the food service
case.
Risk-Based Violations
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) PPRepeat
Food service: Beef empanadas, chicken and pork egg rolls, sesame balls and shrimp wraps
were found to be between80 degrees f. and 110 degrees f. Cos- the manager voluntarily discarded all the
products.
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to Hurricane Milton follow-up.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 2 stop-sale orders· Focused Inspection
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 hitps:/Moodpermit.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.
The concerns listed in the complaint were addressed with the manager.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER Hot food case — Brand: BK resources STE-3-120
Reason: FS 500.04; FS 500.172 Unsanitary Equipment." Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date; 7/31/2024
Page 1 of 2
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When the department or Its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may Issua and enforce a stop-sale, slop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or Is suspected of boing, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, Use, OF dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
Ifyou wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
HEARING WAIVER AND WAIVER OF RIGHTS
\, N/A the person in charge of FAR EAST FOODS hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
NIA
(Signature)
Tackn ige pt of oO"
epresentative) (Sigfptire of Representative)
ROBERT SIITH, ENVIRONMENTAL SPECIALIST Il MOLYDA LIM, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Paint Date, 19ti2074
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Florida Department of Agriculture and Consumer Services
Division of Food Safety
Visit #: 9999-7 182-2664-85
FOOD SAFETY INSPECTION REPORT Buraau of Food Inspaction
Attention: Business Center
WILTON SIMPSON Chapter 500, Florida Statutes 3125 Conner Boulavard, C-26
COMMISSIONER (850) 245-5520 Tallahassee, FL 32399-1650
Name: Far East Foods Establishment #: 385216
Owner: — Market City Usa Inc Date of Visit: July 31, 2024
‘Type: Grocery Store < 15,000 sq ft Inspected By: ROBERT SMITH
Address: 1030 PALM COAST PKWY NW STE 6 PALM COAST, FL 32137-4728
INSPECTION SUMMARY - Focused Inspection
A Focused Inspection is a visit focused on a specific aspect that will not result in an inspection summary.
NOTICE OF FEES
To review your account balance or to renew your permit, Please visit our Food Permit Center at https://FoodPermit.FDACS gov.
OBSERVATIONS AND CORRECTIVE ACTIONS
COS = Corrected on Site P = Priority Citation Pf = Priority Foundation Citation
(Directly Associated with Foodborne Illnesses) (Supports or Leads to a Priority)
INSPECTION: RISK BASED
Violation No. Citation Description and Observation Repeat cos
8 Citation Description: Handwashing sink not located to allow convenient use by employees in food a
Pr preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet
rooms. 5-204.11 Pf
Observation: Front counter: No hand washing sink located conveniently at the hot case. Stop use issued.
Initial if all stated observations have been corrected:
A Supplemental Report was also issued during the visit which includes important information for management.
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 hitps:/Moodpermit.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.
The concerns listed in the complaint were addressed with the manager.
Print Date: 1/91/2024
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MOLYDA LIM, MANAGER
Navn aed Tides of Whar Tie Kupurt was Inauad
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DIVISION OF FOOD SAFETY
MISTOPSALEORDER j#
Lot: NIA
STOP USE ORDER Al\S Kesources STE-$-/20 Hot Feed Cec — Brand: woees
— 2 inspections
— Focused Inspection· 1 violation· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Inspector verified hot water has been supplied to hand wash sink next to produce packaging area, and at hand wash sink in unisex
employee restroom.
This visit associated with request # 5089298
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
Retail: Ambient temperature of chicken and Duck egg Baluts kept on shelf next to register area
indicates 68 degrees F. Employee states both Baluts were delivered the night before and had not been kept under
refrigeration. Cos: Manager voluntarily discarded chicken and duck baluts.
x
— Met Inspection Requirements; Check Back Needed· 20 violations· Met Requirements
Comments: Food establishment is given 30 days to provided hot water at restroom hand wash sink and provide hot water to hand wash sink in
produce packaging area. Failure to comply may result in administrative action. Food establishment can call (850) 245-5520 or email
[email protected]. If sink is repaired prior to 30 days
Risk-Based Violations
3-203.12
Shellstock tags or labels do not remain attached to the original container until the container is
empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of
the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date
sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with
shellstock from another container before being ordered by the consumer. 3-203.12 PfPf
Food processing area: No shell stock tags maintained or kept for live raw clams in shell for sale in full
service cold hold fish and seafood display case.
o
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
Food service area: Box of raw salmon stored directly over plastic tub of ready to eat ginger Inside of
walk in meat cooler. Cos: Manager relocated box of raw salmon
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
Food service area: Boxes of raw chicken stored on shelf over box of raw beef tripe inside of walk in
meat cooler. Cos: Manager relocated beef tripe. Retail: Packages of raw chicken stored on shelf over packages of
raw pork bung inside of self service raw meat cold case. Cos: Manager relocated raw pork.
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
No Signed Agreements or means to Verify Employee Illness Reporting Responsibility.
o
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is
served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of
the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written
means. 3-603.11(A) PfPf
Retail: No consumer advisory, disclosure or reminder available at point of sale of raw clams inside of
full service seafood case. Industry handout provided.
o
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
Written procedures not provided during inspection for clean up of vomitus or diarrhea event inside of
food establishment.
o
7-207.11(B)
Medicine necessary for the health of an employee not located to prevent the contamination of
food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP
Backroom: bottle of vitamins stored on shelf over box of mesh packaged onions next to produce
packaging area. Employee states vitamins are for employee. Cos: Employee relocated bottle of personal vitamins.
x
Print Date: 11/29/2022
Page 2 of 5
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least 100°F
through a mixing valve or combination faucet. 5-202.12(A) PfPf
Backroom/ Restroom: No hot water provided at hand wash sink next to produce packaging area, no
hot water provided at hand wash sink in unisex employee restroom. Hand wash sink supplied with hot water is
conveniently located in food processing area for use until repairs are made. See comments.
o
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
Backroom: Hand wash sink blocked by empty boxes stored on metal shelving. Cos: Manager
relocated metal shelving and boxes. Meat cutting room: Inspector observed Employee washing metal meat grinder
parts in hand wash sink next to ware wash sink. Cos: Inspector instructed employee to only wash hands in hand
wash sink and move meat grinder parts to warewash sink to properly wash rinse and sanitize.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning
liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual,
disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying
device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures. 6-301.11 and 6-301.12 PfPf
Meat cutting room: No soap at hand wash sink next to ware wash sink. Cos: Employee provided soap
at hand wash sink.
x
Print Date: 11/29/2022
Page 1 of 5
9
P
Citation Description: Food not obtained from sources that comply with law. 3-201.11(A) P
Observation: Retail: Beef jerky packaged in plastic clam shell containers for retail sale next to register area has no
source information. Manager unable to provide invoice for product. Cos: Inspector verified manager voluntarily
discarded beef jerky.
x
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: No source information on bag of repackaged rice on bottom shelf of rice isle. Cos: Manager
voluntarily discarded bag of rice. No Common name name or food description on self service packages of frozen
pollock and tilapia inside of self service frozen fish case. Cos: Manager pulled all products and provided product
name.
x
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
Backroom: live crawling insect on wall next to food processing table across from hand wash sink.
Food service area: live flying insect located near produce wrapping station across from full service meat case.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Backroom: Box of packaged tamarind stored over top of trash can. Cos: employee relocated box with
packaged tamarind. Backroom/ walk in produce cooler: Boxes of fish stored directly on the floor inside of walk in
freezer. Boxes of produce stored directly on the floor inside of walk in produce cooler. Boxes of raw meat stored
directly on the floor inside of walk in meat cooler.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food service area: No hair restraint worn by employee packaging open produce. No hair restraint worn
by employees cleaning food service equipment.
o
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)
Backroom: Dirty linens stored draped over bag of single use meat trays next to hand wash sink in food
processing area. Cos: manager removed dirty linens.
x
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail: Inverted soda crates used as shelving for packaged food throughout retail sales floor.
o
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Backroom: Raw unsealed wood used as shelving inside of raw meat walk in cooler. Retail: Cardboard
used to cover wire shelving inside of reach in beverage cooler next to register area.
o
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude
accumulation of soil residue. 4-602.13
Meat cutting room: Old food residue build up on non food contact surface of meat band saw. Cos:
Manager washed all non food contact surfaces of meat band saw.
x
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done
during periods when the least amount of food is exposed such as after closing. 6-501.12
Retail: Old food residue on bottom shelf of self service frozen fish reach in cooler. Residue on door
fronts to self service reach in freezers.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail: stained ceiling tile over packaged foods next to walk way to backroom.
o
Print Date: 11/29/2022
Page 3 of 5
54
Citation Description: Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable
facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected
from contamination. 6-403.11
Observation: Retail/Backroom: personal drink stored on counter where produce is packaged. cos: employee
relocated personal drink. Personal drinks stored on top of boxes of food for retail sale next to backroom. Personal
drink stored in reach in cooler over beverages for retail sale. Personal food stored in walk in freezer over food for
retail sale.
Far East Foods Visit #: in Palm Coast: Stop-Sale & Stop-Use Orders (5)
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 AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly supplied and … | |
| 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. | |
| STOP USE ORDER | Hot food case | BK resources STE-3-120 / NIA | FS 500.04; FS 500.172 Unsanitary Equipment." Preventing Contamination By Hands: Handwashing sinks properly supplied and … | |
| STOP USE ORDER | Al\S Kesources STE-$-/20 Hot Feed Cec | woees | — |
Far East Foods Visit #: in Palm Coast: Frequently Asked Questions
- When was Far East Foods Visit #: in Palm Coast last inspected?
- Far East Foods Visit #: 99997182265485 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 18, 2025. Inspection type: Failure to Renew Food Permit; Focused Inspection.
- How many inspections has Far East Foods Visit #: in Palm Coast had?
- Far East Foods Visit #: 99997182265485 in Palm Coast has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Far East Foods Visit #: in Palm Coast find?
- Far East Foods Visit #: 99997182265485 in Palm Coast was most recently inspected by FDACS on December 18, 2025 (Failure to Renew Food Permit; Focused Inspection).
- Has Far East Foods Visit #: in Palm Coast had any stop-sale or stop-use orders?
- Yes, Far East Foods Visit #: 99997182265485 in Palm Coast has 5 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: Hot food case, Al\S Kesources STE-$-/20 Hot Feed Cec. Most affected products were voluntarily destroyed.
- What are the most common violations at Far East Foods Visit #: in Palm Coast?
- The most frequently cited FDACS violations at Far East Foods Visit #: 99997182265485 in Palm Coast are: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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) P.
- Does Far East Foods Visit #: in Palm Coast have any repeat violations?
- Yes, Far East Foods Visit #: 99997182265485 in Palm Coast has had the following violations cited on multiple FDACS inspections: 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
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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 Far East Foods Visit #: 99997182265485. How we collect and verify this data.