How many inspections has Gaff's Quality Meats in Port Orange had?

Gaff's Quality Meats in Port Orange has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Gaff's Quality Meats in Port Orange find?

Gaff's Quality Meats in Port Orange was most recently inspected by FDACS on April 29, 2025 (Met Sanitation Inspection Requirements).

Has Gaff's Quality Meats in Port Orange had any stop-sale or stop-use orders?

Yes, Gaff's Quality Meats in Port Orange has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Gaff's Quality Meats in Port Orange

Name: Gaff's Quality Meats in Port Orange Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 29, 2025

5130 S Clyde Morris Blvd, Port Orange, FL 32127

Volusia County · Meat Market Retail · FDACS
Owner: Gaff's Quality Meat INC
FDACS Estab #: 367756

Overview

Gaff's Quality Meats, a meat market retail establishment in Port Orange, received a stop-sale order on April 29, 2025 for top round roast beef found to be adulterated under Florida Statutes 500.04 and 500.10 due to improper cooling. An inspector measured the roast's internal temperature at 43 degrees Fahrenheit; the product was required to cool from 135°F to 70°F within two hours but failed to meet this time and temperature control requirement. The product was voluntarily destroyed by establishment management and witnessed by the inspector.

The same inspection on April 29, 2025 documented 19 violations, including multiple priority-level findings corrected on site. Raw shell eggs were stored over ready-to-eat food in the deli walk-in cooler and were relocated to the bottom shelf. Chemical storage violations included multiple bottles of chemicals stored with single-serve items throughout the establishment and a fire extinguisher stored with single-serve items — both were relocated to proper storage areas. A repeat violation involved chlorine sanitizer concentration exceeding 400 parts per million in the meat room warewash area; the manager drained and refilled the sink with proper concentration between 50–100 PPM. Shellstock tags for clams, mussels, and oysters were not in chronological order and lacked the date of last item sold; tags were placed with original containers in the seafood walk-in cooler. All violations documented as corrected on site. A trainee was present during the inspection and all violations were verified by the primary inspector.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

19Violations

1Stop-Sale Orders

Last inspected FDACS: April 29, 2025

Gaff's Quality Meats in Port Orange: FDACS Inspection History (3)

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.

2025 — 1 inspection

Apr 29, 2025 — Met Sanitation Inspection Requirements· 19 violations· 1 stop-sale order· Met Requirements

Inspector: 367756

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. Stop sale and release issued for top round roast beef. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Shellstock tags not in chronological order, and date of last item sold not listed on tags. Seafood Walk in Cooler: Shellstock tags not stored with clams, mussels, and oysters in walk in cooler. COS: Manager placed tags with original containers in walk in cooler.

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Seafood reach in cooler: Unwashed jalapenos stored over fully cooked stuffed mushrooms. COS: Manager moved jalapenos to bottom shelf.

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

Deli Walk in Cooler: Raw shell eggs stored over ready to eat food. COS: Manager moved eggs to bottom shelf x Print Date: 4/29/2025 Page 1 of 4 Y x

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

Seafood area: Can opener blade has a build up of residue. COS: Can opener taken to warewash area and washed, rinsed, and sanitized.Meat room: Hobart meat grinder had a buildup of food residue. COS: Employee took grinder parts to warewash area and washed, rinsed and sanitized parts. Meat Cuber: Cuber had food debris inside. COS: Employee took cuber parts to warewash area and washed, rinsed and sanitized parts.

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

Deli Walk in Cooler: Top round roast beef cooked and cooled from previous day probed with inspector provided thermometer displayed an internal temperature of 43 degrees F. COS: Roasts were voluntarily discarded by manager. SEE SUPPLEMENT

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Deli: Prepared on site, smoked bacon and top round roast beef that had been prepared on 4-28-2025 did not have a date mark. COS: Manager placed proper date marking sticker on both items.

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

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Multiple bottles of chemicals stored with single serve items throughout establishment. COS: Manager relocated all bottles of chemicals to chemical storage area. Deli: Fire Extinguisher stored with single serve items. COS: Manager relocated fire extinguisher to the office. Y x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Meat room: Bottle identified as bleach not labeled with working name of chemical. COS: Manager labeled bottle with working name.

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 PPRepeat

Meat room warewash area: Chlorine sanitizer reading over 400 PPM. COS: Manager drained sink and refilled with proper concentration between 50-100 PPM. Warewash document provided. Y x Repeat COS x Y x o

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

Meat Counter: Handwash sink blocked due to plastic container stored in the basin. COS: Manager removed container from handwash sink.Seafood Prep Area: Handwash sink blocked by food and equipment. COS: Employee moved food and equipment.

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 walk in cooler: Whole roasts cooled overnight not cooled effectively by placing in a freezer or cutting into smaller pieces. Cooling handout provided.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Several containers of food items did not have working name of product. COS: Manager labeled all items with working name of products.

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

Box Freezer: Multiple boxes of food stored directly on the floor in freezer. COS: Manager placed all boxes on shelves.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Deli/Seafood: Single use items being used as scoops in several items in the establishment. COS: Manager removed single use items from containers.

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

Display cases: Door tracks of display cases have a buildup of food residue. Meat room: Gaskets have build up of mold like substance in reach in cooler.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

No drain plug on dumpster.

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

Mops stored in the mop bucket not allowing for proper air drying.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Multiple personal items found throughout establishment commingled with food and single service items used for consumers. COS: All items moved to areas for employee items.

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.

2024 — 1 inspection

Oct 25, 2024 — Focused Inspection· Focused Inspection

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Mar 28, 2023 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Gaff's Quality Meats in Port Orange: Stop-Sale & Stop-Use Orders (1)

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 Gaff's Quality Meats in Port Orange
Date	Order Type	Product	Brand/Lot	Reason
Apr 29, 2025	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.

Gaff's Quality Meats in Port Orange: Frequently Asked Questions

When was Gaff's Quality Meats in Port Orange last inspected?: Gaff's Quality Meats in Port Orange was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 29, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Gaff's Quality Meats in Port Orange had?: Gaff's Quality Meats in Port Orange has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Gaff's Quality Meats in Port Orange find?: Gaff's Quality Meats in Port Orange was most recently inspected by FDACS on April 29, 2025 (Met Sanitation Inspection Requirements).
Has Gaff's Quality Meats in Port Orange had any stop-sale or stop-use orders?: Yes, Gaff's Quality Meats in Port Orange has 1 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 Gaff's Quality Meats in Port Orange?: The most frequently cited FDACS violations at Gaff's Quality Meats in Port Orange are: 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 Pf; 3-203.12: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf; 3-302.11(A)(8): Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8).