Coronation Market INC in Port Charlotte
Last inspected:
2745 Tamiami Trl, Port Charlotte, FL 33952Coronation Market Inc, a grocery store in Port Charlotte, received four FDACS inspections between December 2022 and December 2024. The facility recorded 11 total violations across these inspections, with no stop-sale or stop-use orders issued. The most recent inspection on December 5, 2024 found 11 violations, including a priority citation for hot-held foods not maintained at proper temperature—cooked chicken, beef, and cabbage measured at 98°F, 108°F, and 112°F respectively in the kitchen area, all below the required 135°F minimum. An employee reheated the food items and properly stored them during the inspection, correcting the violation on site. A priority foundation violation cited improper cleaning of a can opener blade in the kitchen area; the employee cleaned and sanitized it during inspection. The facility was cited for lacking written procedures for vomit and diarrheal cleanup, a repeat violation from the December 2022 inspection. Two focused inspections in 2023 and 2024 recorded no violations. The December 2022 inspection documented a priority violation for plantains in the deli hot case at 117°F; the product was reheated to 165°F and released. Additional violations in that inspection included employee health policy questions not answered fully by the person in charge and the absence of written vomit and diarrhea cleanup procedures.
Summary generated from Florida FDACS public inspection records.
Coronation Market INC in Port Charlotte: 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· 11 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.
Provided guidance for vomit and diarrheal clean-up written procedure.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen Area- Accumulation of debris/residue on can opener blade. (COS) Employee
cleaned and sanitized blade during inspection.
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
Kitchen Area- Cooked chicken, beef, and cabbage internal temperature 98.F, 108.F, 112.F
stored on counter/above steam table. (COS) Employee reheated food items and stored on stove and in
steam table to properly hot hold during inspection.
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 PfPfRepeat
Retail- No written procedures for vomit and diarrheal clean-up.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen Area- Cooked oxtail and beef internal temperature 98.F,121.F in covered stacked
containers on counter. (COS) Employee loosely covered and stored in cooler to rapidly chill during
inspection.
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Outside Area- Chicken thawing in standing water in sink outside.
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- Sea moss and banana bread packaged onsite missing labeling info. (COS)
Employee properly labeled sea moss and removed banana bread from customer sale during inspection.
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
Outside- Thawing chicken in sink outside with no protection from environmental
contaminates. (COS) Employee properly stored chicken inside establishment during inspection.
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)
Kitchen Area- Serving spoons stored in water internal temperature 68.F. (COS) Employee
stored clean utensils in empty container during inspection.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Dish Area- Accumulation of debris on storage shelves.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen Area- Handwashing sink drain pipe leaking.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a
public health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen Area- Accumulation of dust/debris on hood vents above stove.
— 1 inspection
— Focused Inspection· Focused Inspection
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Emergency Response Assessment – Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 6 violations· Met Requirements
Comments: Employee Health Guidelines and reporting agreement provided.
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.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full 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 close your business.
Documents printed and discussed including cooking, cooling, reheating, ware washing
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
Plantains in deli area hot case at 117*f. Cos, Product Heated To 165*f and released.
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
Employee health policy questions were not answered fully as required
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
No written vomit/diarrhea clean up procedures
o
Print Date: 12/6/2022
Page 1 of 4
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)
Various items repackaged, including cornmeal, beans and red snapper, on retail shelving missing
store name, city, state, zip code. Cos, proper label information added
x
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Residue on parts of retail shelving
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
Debris and residue build up on parts of retail and deli area flooring
o
Coronation Market INC in Port Charlotte: Frequently Asked Questions
- When was Coronation Market INC in Port Charlotte last inspected?
- Coronation Market INC in Port Charlotte was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 5, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Coronation Market INC in Port Charlotte had?
- Coronation Market INC in Port Charlotte has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Coronation Market INC in Port Charlotte find?
- Coronation Market INC in Port Charlotte was most recently inspected by FDACS on December 5, 2025 (Met Sanitation Inspection Requirements).
- Has Coronation Market INC in Port Charlotte had any stop-sale or stop-use orders?
- No, Coronation Market INC in Port Charlotte has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Coronation Market INC in Port Charlotte?
- The most frequently cited FDACS violations at Coronation Market INC in Port Charlotte are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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; 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 Pf.
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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 Coronation Market INC. How we collect and verify this data.