Vw Walmart Supercenter 1182 in Palm Coast
174 Cypress Point Pkwy, Palm Coast, FL 32164
Vw Walmart Supercenter 1182 in Palm Coast, FL has 14 FDACS food safety inspections on record with 29 violations and 14 stop-sale or stop-use enforcement actions.
Last inspected FDACS: January 14, 2026
Vw Walmart Supercenter 1182 in Palm Coast: FDACS Inspection History (14)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· Met Requirements
Comments: The concerns listed in the complaint were discussed with the technician.
No violations or enforcement actions recorded for this inspection.
— 10 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5135162 were addressed with the person in charge during this inspection
This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent consumer request.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use Order for Retail Front End Hot self service case
Trainee present during inspection. All violations verified by primary inspector.
Stop-Sale Orders & Supplemental Actions
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: Equipment AND/OR product was removed from service or sale.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted onsite to help assist the food establishment with compliance of recent food safety
observations and continuing issues. Inspector confirmed the Retail Front End Hot self service case is on premises, not in use.
The original Stop-Use Order remains in effect from 3/26/25 for the Retail Front End Hot self service case . 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.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues. Store lead confirmed retail front end hot self service case is
still on the premises, not in use.
The original Stop-Use Order remains in effect from 3/26/25 for the Retail Front End Hot self service case . Food
establishmentcan 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.
— Met Sanitation Inspection Requirements· 4 violations· 4 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.
Check-Back release issued for Stop Use Order placed on 3/26/25 for Dish Machine Bakery, Retail reach in salad cooler, and Deli
self service hot holding case.
The original Stop-Use Order remains in effect from 3/26/25 for the Retail Front End Hot self service case . 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.
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) PP
Deli: Internal temperature of hot held boneless sauced wings cooked at 9:20 am indicates
127-133 degrees F inside of full service hot holding bar. Internal temperature of hot held commercially
processed hot dog, reheated at 10:20 am indicates 131 degrees F, tator keg potato's indicates 129
degrees F inside of self service hot holding bar. COS: All out of temperature hot held foods were
discarded. See supplements.
Y
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) PPRepeat
Retail: Internal temperature of ready to eat Cheddar cheese block indicates 44 degrees F
inside of bunker cooler at deli area. Internal temperature of ready to eat smoked ham indicates 44 degrees
F inside of bunker cooler near sausages. COS: All products were removed and rapidly cooled to 41
degrees F inside of walk in cooler
Y
x
Repeat
COS
Good Retail Practice Violations
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
Retail: Bottom shelf of chips display where packaged chips are stored is not 6 inches above
the floor. Bakery: ice build up on boxes of food stored under ceiling cooling unit inside of walk in freezer.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Bakery: Residue build up on non food contact surface of rolling bread carts.
Stop-Sale Orders & Supplemental Actions
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: Equipment was obtained, repaired or replaced, 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: Equipment was obtained, repaired or replaced, 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: Equipment was obtained, repaired or replaced, checked, and released.
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.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit associated with request # 5129284
Check-Back release issued for Stop Use Order placed on 3/26/25 for RETAIL READY TO EAT SAUSAGE COOLER. Inspector
verified cooler maintains 41 degrees F for cold held time temperature control for safety foods.
The original Stop-Use Order remains in effect from inspection on 3/26/25 for RETAIL REACH IN SALAD COOLER, RETAIL
FRONT END HOT SELF SERVICE CASE, DELI SELF SERVICE HOT HOLDING CASE, FOR EQUIPMENT IN DISREPAIR
FOR TIME TEMPERATURE CONTROL FOR SAFETY FOODS. Stop use order remains in effect from inspection on 3/26/25 for
DISH MACHINE BAKERY FOR EQUIPMENT IN DISREPAIR . 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.
Cold water has been provided at hand wash sink next to the warewash sink in bakery.
Stop-Sale Orders & Supplemental Actions
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: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 25 violations· 8 stop-sale orders· Re-Inspection Required
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.
If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the
establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all
processing equipment will be issued and a Stop-Sale Order of all exposed food items will be issued until the infestation is
eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment
Food establishment is given 30 days to provide cold water at hand wash sink next to the warewash sink in bakery. Food
Establishment can call (850) 245-5529 or email [email protected] if sink is repaired prior to 30 days.
Stop Use Order issued for RETAIL REACH IN SALAD COOLER, RETAIL FRONT END HOT SELF SERVICE CASE, DELI SELF
SERVICE HOT HOLDING CASE, RETAIL READY TO EAT SAUSAGE COOLER, FOR EQUIPMENT IN DISREPAIR FOR TIME
TEMPERATURE CONTROL FOR SAFETY FOODS. Stop use order issued for DISH MACHINE BAKERY FOR EQUIPMENT IN
DISREPAIR 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.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business
Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately
cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In
addition, food establishment must develop and implement a pest management control program.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
A pest control plan checklist has been provided.
Trainee present during inspection. All violations verified by primary inspector.
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
A pattern of non compliance throughout the establishment of multiple duties to include hot
and cold holding, and sanitization of food contact surfaces
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
Backroom: Boxes of raw bacon stored on U boat over ready to eat foods in walk in meat
cooler. Retail: Raw bacon wrapped chicken grillers stored on shelf over ready to eat salads in self service
reach in cooler at deli department. COS: All raw foods were relocated.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Deli: In use deli slicer' s for deli meat and cheese in use at 11am not washed rinsed and
sanitized once every 4 hours from beginning of use. Employee states slicer' s were in use starting at 6 am
on day of inspection. COS: Employee broke down deli slicer' s to be washed rinsed and sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli: Black residue on cutting boards stored clean at the drying rack in ware washing room.
COS: Manager moved cutting boards to be washed rinsed and sanitized. Bakery: Clean inverted metal
bowl stored on shelf with food residue. COS: bowls were removed to be washed rinsed and sanitized.
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: Internal temperature of hot held buffalo wings indicates 129 degrees F at 10:20am
inside of full service chicken hot holding case. Employee states initial cooking of wings completed at
8:55am. COS: Employee voluntarily discarded out of temperature wings. See supplements. Internal
temperature of hot held hot dogs indicates 129 degrees F at 10:25 am inside of Deli self service hot
holding case. Employee states initial reheat of hot dog was 8:55 am. COS: Employee voluntarily
discarded out of temperature hot dogs. See Supplements. Retail: Internal temperature of chicken sliders
indicates 102 degrees F, internal temperature of taterkegs indicates 109 degrees F at 10:30 am inside of
front end hot self service case located at register area. Employee states products were reheated at 8:55
am. COS: All Products were voluntarily discarded from front end hot self service case. See supplements.
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.
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: Internal temperature of commercially processed ham steaks indicates 43 degrees F
inside of retail self service cold hold bunker, internal temperature of commercially processed chicken
salad sandwiches indicates 45 degrees F inside of self service reach in sandwich cooler at deli area,
internal temperature of commercially processed pizza indicates 43 degrees in self service pizza cooler at
deli area. COS: All out of temperature products were removed to be rapidly cooled to 41 degrees F.
Internal temperature of commercially processed Kielbasa indicates 43-45 degrees inside of Retail Ready
to eat sausage cooler, internal temperature of commercially processed Chopped salad kits indicates 45
degrees F inside of Retail reach in salad cooler. COS: All Kielbasa and salad kits were relocated to be
rapidly cooled to 41 degrees F.
Y
x
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: No soap supplied at hand washing sink in Meat thawing room. COS: Soap was
provided at hand washing sink by end of inspection.
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/Produce/Bakery: Hand washing sink blocked by box of food in deli ware washing area.
Hand washing sink blocked by pallets of produce in produce area. Hand washing sink next to walk in
freezer blocked by leaking hose. COS: box of food was relocated out of hand washing sink in Deli, Hose
was removed from hand washing sink in Bakery.
Good Retail Practice Violations
4-203.12
Ambient air and water temperature measuring device scaled in Celsius or dually
scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the
intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use.
4-203.12 PfRepeat
Deli: Digital ambient air thermometer located inside of full service deli meat case is blank
and does not indicate any numbers.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Bakery: Rodent droppings located on floor inside of water room inside of bakery
department. COS: Manager was able to wash rinse and sanitize the room by end of inspection. See
comments
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
Retail/Bakery: Ice build up on packaged food in frozen bunkers on the retail sales floor and
ice build up on packaged food inside of walk in freezer inside of bakery.
4-802.11(A)
Linens, that do not come in direct contact with food, not laundered between
operations when they become wet, sticky, or visibly soiled. 4-802.11(A)
Bakery: Soiled Cloth covered oven mitts not laundered. Employee states oven mitts are
never washed. COS: Oven mitts were removed to be washed rinsed and sanitized.
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)
Bakery: Clean bread proofer utensil and box of new bread scoring tools stored in cardboard
box with tape, un clean oven mitts, power cord and various other materials. COS: Bread proofer utensil
and bread scoring tools were removed to ware washing sink to be washed rinsed and sanitized.
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
Deli: Scored cutting board mats stored at drying rack in ware washing room. Employee
states cutting board mats are used on a daily basis for cutting deli meats. COS: All cutting board mats
were voluntarily discarded. See supplements.
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
Retail: Front end hot self service case does not maintain at 135 degrees F for hot holding of
time temperature control for safety foods. See Supplements. Retail reach in salad cooler does not
maintain 41 degrees F for cold held time temperature control for safety foods. See supplements. Retail
Ready to eat sausage cooler does not maintain 41 degrees F for cold held time temperature control for
safety foods. See supplements. Deli Self service hot holding case does not maintain 135 degrees F for hot
holding of time temperature control for safety foods. See Supplements. Bakery: Dish machine bakery
rinse temperature indicates 94.8 Degrees F, Wash temperature 111 degrees F and rinse tank temperature
102.1. Data plate indicates Wash temperature minimum at 150 degrees F, Rinse Temperature 180-195
degrees F, Rinse Tank temperature 205 degrees F. See Supplements
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
Bakery: Inverted milk crates used as shelving for packaged foods inside of walk in freezer.
4-501.11
Temperature of the wash solution in spray type warewasher that uses hot water to
sanitize is less than 165°F for a stationary rack, single temperature machine; 150°F for a stationary rack,
dual temperature machine or a multitank, conveyor, multitemperature machine; or 160°F for a single tank,
conveyor, dual temperature machine. 4-501.110(A) Pf
Bakery: Dish machine wash temperature indicates 111 degrees F on automatic dish
machine. Data plates states minimum wash temperature is 150 degrees F.
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: old food residue located inside of ware washing sink in meat thawing room.
4-204.11
Warewashing machine that provides a fresh hot water sanitizing rinse not equipped
with a pressure gauge or similar device that measures and displays the water pressure in the supply line
immediately before entering the warewashing machine; or flow pressure measuring device located
upstream of the fresh hot water sanitizing rinse control valve not mounted in a one-fourth inch Iron Pipe
Size valve. 4-204.118
Bakery: Rinse pressure gauge needle is broken on large dish machine.
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: old food residue on trays where packaged food is stored inside of meat
thawing room and inside of walk in meat cooler. Old food residue on rolling cart located next to chicken
oven. Bakery: residue build up on non food contact surface of rolling bread racks.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Bakery: Hose next to hand washing sink leaks water. No cold water provided at hand
washing sink next to ware washing sink. See comments.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Bakery: Hole in wall along coping and wall joint next to walk in freezer. Unsecured lid over
hole in floor inside of water room next to walk in freezer.
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
Backroom: Ice build up on floors, shelving, walls, and piping running underneath ceiling
fans inside of all walk in freezers. Bakery: Pooled water on floor next to hand washing sink at ware
washing area. Deli: Pooled water inside of walk in meat cooler. Black residue on floor in front of full
service hot holding case.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Current food permit not on display. COS: Food permit was provided by the end of the
inspection.
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 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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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.
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].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
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: 3/26/2025
Page 2 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
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].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
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: 3/26/2025
Page 3 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.
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].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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: The concerns listed in the complaint were discussed with the management. Water service was disrupted on the day in question for
about 2 hours. All food production and food service was suspended during the water outage.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The concerns listed in the complaint were discussed with the manager.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
Vw Walmart Supercenter 1182 in Palm Coast: Stop-Sale & Stop-Use Orders (14)
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.
Vw Walmart Supercenter 1182 in Palm Coast: Frequently Asked Questions
- When was Vw Walmart Supercenter 1182 in Palm Coast last inspected?
- Vw Walmart Supercenter 1182 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 14, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Vw Walmart Supercenter 1182 in Palm Coast had?
- Vw Walmart Supercenter 1182 in Palm Coast has 14 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Walmart Supercenter 1182 in Palm Coast find?
- Vw Walmart Supercenter 1182 in Palm Coast was most recently inspected by FDACS on January 14, 2026 (Met Sanitation Inspection Requirements).
- Has Vw Walmart Supercenter 1182 in Palm Coast had any stop-sale or stop-use orders?
- Yes, Vw Walmart Supercenter 1182 in Palm Coast has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Vw Walmart Supercenter 1182 in Palm Coast?
- The most frequently cited FDACS violations at Vw Walmart Supercenter 1182 in Palm Coast are: 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; 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; 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.
- Does Vw Walmart Supercenter 1182 in Palm Coast have any repeat violations?
- Yes, Vw Walmart Supercenter 1182 in Palm Coast has had the following violations cited on multiple FDACS inspections: 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; 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; 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.
Nearby Establishments to Vw Walmart Supercenter 1182
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 Vw Walmart Supercenter 1182. How we collect and verify this data.