Palmetto Fresh Market in Palmetto
Last inspected:
1100 8th Ave W, Palmetto, FL 34221Palmetto Fresh Market in Palmetto has had 4 inspections on record between August 2022 and March 2025, with a combined 20 violations and no stop-sale or stop-use orders issued. The facility's most significant enforcement action came from a foodborne illness complaint investigation in October 2023, when inspectors and the Florida Department of Health found Pico De Gallo held at 50°F in the sandwich prep cooler — above the maximum safe temperature of 41°F — and the product was immediately discarded by store management. The August 2022 inspection documented multiple high-priority violations including improper hand washing procedures across the meat, deli, and bakery areas, where employees were observed rinsing rather than washing hands before donning gloves and returning from breaks without changing gloves or hand washing. Sanitizer concentration in the three-compartment sink also tested above acceptable limits at that time. The facility lacked a written employee health reporting policy and procedures for vomit and diarrheal event cleanup as of August 2022. The most recent inspection on March 4, 2025 cited 6 violations, all of which were corrected during the inspection visit.
Summary generated from Florida FDACS public inspection records.
Palmetto Fresh Market in Palmetto: FDACS Inspection History (4)
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· 6 violations· 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.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)Repeat
Deli area- open/uncovered foods in the walk in cooler.
Good Retail Practice Violations
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 area- ladle handle is stored in contact with pulled/chopped chicken meat in a covered
steam table pan on the hot foods line.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Meat area- unclean knife is stored in the rack with clean knives.
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 area- many steam table pans are wet-nested.
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)
Outside area- foam plates, trays bowls and cups are received outside and left in the
driveway
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back area- the ceilings above the office spaces are not sealed with exposed rafters. Deli
area- unfinished metal ceiling with exposed rafters above the deli counter.
— 2 inspections
— Focused Inspection· 1 violation· Focused Inspection
Comments: The Store management had received a call from the complainant and had immediately discarded the product suspected of the
complainants illness. No other complaints have been made. The employees were interviewed and no issues or possible instances
of contamination were noted.
Request 5103261
Food born illness complaint.
Visit conducted with Floida Dept. of Health, Barbara Will and Connor C.
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
Kitchen area- Pico De Gallo in the sandwich prep cooler, prepared fresh at 3am is temped at
50 degrees F. at 12:30 pm Cos- Pico discarded.
x
— Focused Inspection· Focused Inspection
Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 13 violations· Met Requirements
Comments: The WRITTEN procedure for Vomit/Diarrheal Cleanup must have the following• Required minimum components:
– Segregation of affected area
– Removal of ill person
Risk-Based Violations
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F,
or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P
oP
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Retail area- there is no employee health reporting policy.
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
Retail area- there is no written procedure for cleanup of vomit and diarrheal events. See comments.
o
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 area- sanitizer mix in 3-compartment sink tests at greater than 500 PPM using supplied test strip
cos- sanitizer mix remixed.
x
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
Bakery area- open bottle of drink stored on top of bakery supplies in the reach in cooler.
o
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
Meat area- employees observed rinsing hands, not washing before putting on gloves, and plugging in
machinery with gloved hands then handling food items. Deli area, bakery area, meat area- employees observed
leaving their area, then returning through doors and strip curtains without washing hands and changing gloves. Cosemployees counseled
x
Print Date: 8/8/2022
Page 1 of 4
14
P
Citation Description: 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 chlorine solution does not have a minimum temperature based on the concentration and pH of the
solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration
50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature
75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) P
Observation: Meat area- sanitizer mix in 3-compartment sink tests at 0 ppm using supplied test strip cos- sanitizer
mix remixed.
x
Good Retail Practice Violations
3-307.11
Food not protected from contamination that may result from a factor or source not specified in
Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Bakery area- garbage can containing garbage is used as a table for baking trays at the production
table. Cos- trays removed and garbage can moved to not be a table base.
x
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
Bakery area- open bag of flour is stored on the floor. Meat area- tub of fresh meat for tacos is stored
on the floor under the machine that cuts the meat.
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
Bakery area, deli area- employees not wearing effective hair restraint.
o
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
Back area/deli- large metal pans are wet-nested
o
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
Bakery area- back area- raw wood shelving is not sealed to be easily cleanable.
o
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not kept
covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered
when not in continuous use or after they are filled. 5-501.113
Outside area- dumpster lids are open
o
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
Meat area- cardboard on the floor of the meat room is wet and has meat and blood on it.
o
Palmetto Fresh Market in Palmetto: Frequently Asked Questions
- When was Palmetto Fresh Market in Palmetto last inspected?
- Palmetto Fresh Market in Palmetto was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Palmetto Fresh Market in Palmetto had?
- Palmetto Fresh Market in Palmetto has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Palmetto Fresh Market in Palmetto find?
- Palmetto Fresh Market in Palmetto was most recently inspected by FDACS on March 4, 2025 (Met Sanitation Inspection Requirements).
- Has Palmetto Fresh Market in Palmetto had any stop-sale or stop-use orders?
- No, Palmetto Fresh Market in Palmetto has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Palmetto Fresh Market in Palmetto?
- The most frequently cited FDACS violations at Palmetto Fresh Market in Palmetto are: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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); 3-304.12(C)-(F): During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F).
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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 Palmetto Fresh Market. How we collect and verify this data.