Ryans Meat Market in Petersburg

Last inspected:

7925 38th Ave North, 1,2,3 St, Petersburg, FL 33710
Overview

Ryan's Meat Market in Petersburg received four stop-sale orders on March 26, 2026, all for adulterated products citing improper cooling time and temperatures under FS 500.04 and FS 500.10. All products were voluntarily destroyed by establishment management and witnessed by the inspector.

During a preoperational inspection on the same date, the facility was cited for six violations, including two priority violations for temperature control failures. Inspector observations documented various ready-to-eat products held above safe temperatures: lasagna measured at 45°F, baked potatoes at 45°F, egg salad at 48°F, cream cheese crab dip at 50°F, ham salad at 47°F, baked beans at 48°F, tzatziki sauce at 47°F, and smoked fish spread at 48°F. The person in charge was unable to confirm whether any of these products had ever been cooled to 41°F or below as required. All non-compliant products were voluntarily discarded on site. Additional violations included the absence of a food temperature measuring device, which was provided by the end of the inspection. The inspector noted that the single employee handwash sink serving multiple warewashing areas may result in mandatory installation of additional sinks if handwashing violations are observed on future inspections.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.
6Violations
4Stop-Sale Orders

Last inspected FDACS:

Ryans Meat Market in Petersburg: FDACS Inspection History (1)

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 Preoperational Inspection Requirements· 6 violations· 4 stop-sale orders· Met Requirements

Inspector: ALORA BOEKE, SANITATION AND SAFETY SPECIALIST

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 the establishment wishes to do reduced oxygen packaging, they will need to reach out to the department for a specialized process approval and/or HACCP plan. The employee handwash sink that is in the center of the meat department is being used as the employee handwash sink for the warewashing areas on either side. If handwashing violations are observed on future inspections, the Department may have the establishment install additional handwash sinks. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

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) PP
Retail Area: Various temperature controlled products had internal temperature above 41 degrees F (Lasagna 45 F, Baked Potatoes 45 F, Egg Salad 48). Person in charge unable to determine if products ever cooled to 41 degrees or below. COS. Product was voluntarily discarded x
3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail Area: Various temperature controlled products had internal temperature above 41 degrees F (Cream Cheese Crab Dip 50 F, Ham Salad 47, Baked Beans 48 F, Tzatziki Sauce 47 F, Smoked Fish Spread 48). Person in charge unable to determine if products ever cooled to 41 degrees or below. COS. Product was voluntarily discarded. x

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Small metal stem probe thermometer not available. COS. Thermometer provided by end of visit.
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
Walk-in Freezer: Condensate from fan unit dripping creating ice buildup on shelves and ground.
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Retail Area: Multiple ceiling tiles water stained.
54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Walk-in Freezer: Light not working in walk-in.

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 cooling time and 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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and 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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and 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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Ryans Meat Market in Petersburg: Stop-Sale & Stop-Use Orders (4)

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 Ryans Meat Market in Petersburg
DateOrder TypeProductBrand/LotReason
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Ryans Meat Market in Petersburg: Frequently Asked Questions

When was Ryans Meat Market in Petersburg last inspected?
Ryans Meat Market in Petersburg was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2026. Inspection type: Met Preoperational Inspection Requirements.
How many inspections has Ryans Meat Market in Petersburg had?
Ryans Meat Market in Petersburg has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ryans Meat Market in Petersburg find?
Ryans Meat Market in Petersburg was most recently inspected by FDACS on March 26, 2026 (Met Preoperational Inspection Requirements).
Has Ryans Meat Market in Petersburg had any stop-sale or stop-use orders?
Yes, Ryans Meat Market in Petersburg has 4 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 Ryans Meat Market in Petersburg?
The most frequently cited FDACS violations at Ryans Meat Market in Petersburg are: 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; 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 4-302.12: Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf.

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