How many inspections has Vw Winn Dixie in Plant City had?

Vw Winn Dixie 2435 in Plant City has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Winn Dixie in Plant City find?

Vw Winn Dixie 2435 in Plant City was most recently inspected by FDACS on January 6, 2026 (Focused Inspection).

Has Vw Winn Dixie in Plant City had any stop-sale or stop-use orders?

No, Vw Winn Dixie 2435 in Plant City has no stop-sale or stop-use orders on record with Florida FDACS.

Vw Winn Dixie in Plant City

Name: Vw Winn Dixie 2435 in Plant City Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 6, 2026

205 W Alexander St, Plant City, FL 33563

Polk County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 192565

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

Overview

VW Winn Dixie 2435 in Plant City is a vended water facility with a clean recent record. Five inspections on file from May 2022 to January 2026 show zero violations in the most recent four inspections (2024–2026). A single inspection on May 26, 2022 documented 18 violations across multiple categories: temperature control failures including packaged subs and salads held between 43–46°F rather than required 41°F or below, raw animal foods improperly stored with packaged salmon positioned over tilapia in an open cold case, microwave food-contact surfaces with visible food particle buildup, and a person in charge unable to correctly answer questions about foodborne illness transmission and reporting. Products out of temperature were voluntarily discarded during the inspection and the salmon was relocated to proper storage. All subsequent focused inspections from February 2024 onward resulted in zero violations, with lab results provided at each visit. The most recent inspection on January 6, 2026 was a routine offsite inspection with zero violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

18Violations

Last inspected FDACS: January 6, 2026

Vw Winn Dixie in Plant City: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Jan 6, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 1 inspection

Feb 25, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Jun 12, 2024 — Focused Inspection· Focused Inspection

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: Trainee present during inspection. All violations verified by primary inspector. Visit conducted as training visit.

No violations or enforcement actions recorded for this inspection.

Feb 1, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

May 26, 2022 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

Comments: Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

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

Retail: Packaged raw stuffed salmon stored over packaged raw whole tilapia in seafood open cold case. COS- salmon relocated to proper storage during visit x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Deli: BUild up of food particles on inside cavity of microwave oven after daily cleaning. o

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

Produce: inspector provided probe thermometer indicates internal temperature of watermelon cut at 6:00 am between 43-48 degrees F at 12:30 pm and had not been verified to ever reach 41 degrees F or below in the walk in cold case. Retail: Inspector provided probe thermometer indicates internal temperature of salad kit that was cut at 8:00 am between 44-46 degrees F at 3:30 pm and had not been verified to ever reach 41 degrees F or below prior to placing in open retail cold case. COS - All Products were voluntarily discarded during visit x Print Date: 5/26/2022 Page 1 of 5 19 P Citation Description: 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 Observation: Deli: INSPECTOR PROVIDED PROBE THERMOMETER INDICATES INTERNAL TEMPERATURE OF BUFFALO CHICKEN WINGS BETWEEN 119 - 134 DEGREES F; HOT WINGS A BETWEEN 118 - 133 DEGREES f INSIDE OPEN HOT CASE AT DELI COUNTER COS- INSPECTOR CONFIRMED THAT PRODUCT WAS WITHIN THE TIME REQUIREMENTS TO BE RAPIDLY REHEATED; INSPECTOR CONFIRMED PRODUCT WAS REHEATED TO 165 DEGREES F FOR 15 SECONDS DURING VISIT.RETAIL: INSPECTOR PROVIDED PROBE THERMOMETER INDICATES INTERNAL TEMPERATURE OF ESTABLISHMENT HEATED AND PACKAGED RIBS BETWEEN 109 - 127 DEGREES F INSIDE DELI RETAIL OPEN HOT CASE: COS- INSPECTOR CONFIRMED THAT PRODUCT WAS WITHIN THE TIME REQUIREMENTS TO BE RAPIDLY REHEATED; INSPECTOR CONFIRMED PRODUCT WAS REHEATED TO 165 DEGREES F FOR 15 SECONDS DURING VISIT. x

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

PERSON IN CHARGE COULD NOT ANSWER ALL QUESTIONS RELATED TO FOODBORNE DISEASES, SYMPTOMS OR REPORTING RESPONSIBILITIES o

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: INSPECTOR PROVIDED PROBE THERMOMETER INDICATES INTERNAL TEMPERATURE OF ESTABLISHMENT PACKAGED SUB AT 45 DEGREES F INSIDE DELI RETAIL OPEN COLD CASE COS- PRODUCT WAS OUT OF TEMPERATURE FOR AN UNDETERMINED AMOUNT OF TIME; PRODUCT VOLUNTARILY DISCARDED DURING VISITINSPECTOR PROVIDED PROBE THERMOMETER INDICATES PREPACKAGED STIR FRY AT A TEMPERATURE OF 44 DEGREES F; PREPACKAGED SAUSAGE MEAL AT 46 DEGREES F INSIDE DELI RETAIL OPEN COLD CASE COS- INSPECTOR CONFIRMED THAT PRODUCT WAS WITHIN THE TIME REQUIREMENTS TO BE RAPIDLY COOLED; PRODUCT WAS PLACED IN FREEZER FOR FAST COOLING DURING VISIT. x

3-501.17(C) Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions of food not date marked to retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) PfPf

SEAFOOD: PREPACKAGED COLD READY TO EAT SHRIMP OPENED FOR 3 DAYS CO-MINGLED WITH PREPACKAGED COLD READY TO EAT SHRIMP OPENED THAT MORNING. COS- PRODUCTS WERE ABLE TO BE PROPERLY SEPARATED DURING VISIT AND CORRECTLY DATE MARKED. x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Seafood: Consumer advisory disclosure not placed at point of sale of where raw oysters were being stored for service. o Print Date: 5/26/2022 Page 2 of 5

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Deli: ESTABLISHMENT PREPARED CUT MELON IN THE PROCESS OF AMBIENT COOLING PLACED IN A ROOM TEMPERATURE STORAGE UNIT TO COOL WITH THE LIDS TIGHTLY SEALED. COSPRODUCT WAS PLACED IN THE FREEZER WITH LIDS OPEN TO PROPERLY COOL. PRODUCE: ESTABLISHMENT PREPARED CUT MELON IN THE PROCESS OF AMBIENT COOLING PLACED IN DEEP PLASTIC CONTAINERS WITH THE LIDS SEALED IN THE WALK IN COOLER. COS- PRODUCT DID NOT MAKE A TEMPERATURE OF 41 DEGREES F WITHIN 4 HOURS; PRODUCT WAS VOLUNTARILY DISCARDED. x

3-501.11 Stored frozen food not maintained frozen. 3-501.11

RETAIL: PREPACKAGED GRAVY AND CORNBREAD LABELED KEEP FROZEN FOUND AT 38 DEGREES F INSIDE DELI RETAIL OPEN COLD CASE. COS- PRODUCT WAS REMOVED FROM CASE AND PLACED IN FREEZER. 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: VISIBLE GAP TO THE OUTSIDE AT FRONT ENTRANCE AND EXIT DOORS IN RETAIL AREAS. o

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

DELI: APPARENT FLYING INSECTS OBSERVED IN DELI AREA o

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)

SEAFOOD: HANDEL OF UTENSIL USED FOR SEAFOOD SALAD NOT COMPLETELY EXTENDING OUT OF FOOD PRODUCT IN CLOSED COLD CASE DELI: KNIFE USED TO CUT RIBS PLACE DIRECTLY NEXT TO THE RIBS. COS- KNIFE RELOCATED TO PROPER STORAGE DURING VISIT o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

BAKERY: CARBON BUILD UP OF BAKING PANS AND ROLLING RACKS o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

DELI/MEAT: BUILD UP OF RESIDUE ON SHELVES IN THE WALK IN COOLER. o

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

BACKROOM: NO BACKFLOW PREVENTION DEVICE ON EACH END OF SPLIT THREADED FAUCET AT THE MOP o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

BACKROOM: MOP LEFT TO DRY INSIDE MOP BUCKET AND NOT PLACED IN A POSITION THAT ALLOWS FOR PROPER AIR DRYING. 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: BUILD UP STANDING WATER ON FLOOR IN MEAT ROOM DELI/BACKROOM: BUILD UP OF DUST ON CEILING AND FAN GUARDS IN DELI AND DAIRY WALK IN COOLER o

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

DELI: STAINED CEILING ABOVE PROCESSING AREAS IN THE DELI o Print Date: 5/26/2022 Page 3 of 5 54 Citation Description: Mechanical ventilation of sufficient capacity not provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 6-304.11 Observation: DELI/RETAIL/MEAT/PRODUCE/SEAFOOD: BUILD UP OF DUST ON CEILING AIR VENTS ABOVE PROCESSING AND RETAIL AREAS

Vw Winn Dixie in Plant City: Frequently Asked Questions

When was Vw Winn Dixie in Plant City last inspected?: Vw Winn Dixie 2435 in Plant City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 6, 2026. Inspection type: Focused Inspection.
How many inspections has Vw Winn Dixie in Plant City had?: Vw Winn Dixie 2435 in Plant City has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Winn Dixie in Plant City find?: Vw Winn Dixie 2435 in Plant City was most recently inspected by FDACS on January 6, 2026 (Focused Inspection).
Has Vw Winn Dixie in Plant City had any stop-sale or stop-use orders?: No, Vw Winn Dixie 2435 in Plant City has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vw Winn Dixie in Plant City?: The most frequently cited FDACS violations at Vw Winn Dixie 2435 in Plant City are: 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) Pf; 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.