Perrine's Produce in Port Orange
3826 Clyde Morris Blvd, Port Orange, FL 32129
Perrine's Produce in Port Orange, FL has 4 FDACS food safety inspections on record with 56 violations and 15 stop-sale or stop-use enforcement actions.
Last inspected FDACS: February 10, 2026
Perrine's Produce in Port Orange: 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
— Focused Inspection· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
DAN DOLBOW, PERSON-IN-CHARGE
GRACE MEKELSKI, ENVIRONMENTAL CONSULTANT
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 8 violations· Operating Without Permit
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.
The food establishment is operating without a valid food permit. An application for a food permit has been submitted.
Risk-Based Violations
4-501.11
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) PP
Deli department: Sanitizer used to sanitize food contact surfaces reads 10-50 PPM for
chlorine sanitizer test kit. COS: Employee added bleach to sanitizer solution which raised the sanitizer
solution test kit reading to 50 ppm.
Y
x
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a
different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from
working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and
with time/temperature control for safety food; before using or storing a food temperature measuring
device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PPRepeat
Deli: in use cutting board and food preparation table not cleaned immediately after live
flying insect landed on them. COS: cutting board and food preparation tables were washed rinsed and
sanitized.
Y
x
Repeat
COS
Y
o
Good Retail Practice Violations
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/Meat Department: live flying insects seen throughout deli and meat departments.
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
Walk in freezers: ice build up on boxes of food inside of walk in freezer in meat department
and walk in freezer in back room.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Deli/Meat department: Various glass sliding doors on display cases to include salad case,
meat chub case and raw meat case, have broken or missing handles. Meat processing room: Legs of
meat preparation table has plastic butcher blocks used to even out height.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce walk in cooler and meat processing freezer have broken floor tile.
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
Produce cooler: Pooled water located on floor inside of walk in produce cooler.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Food establishment is open and operating without a food permit.
Y
o
— Operating Without a Valid Food Permit; Re-Inspection Required· 21 violations· 8 stop-sale orders· Re-Inspection Required
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 Use Order issued for all food processing in deli and all food processing equipment in deli, All food processing on table in
meat department 1 of 2, All food processing on table in meat department 2 of 2, and All food processing in seafood department
and meat department. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment due to priority violations. A re-inspection will be conducted on or about
14 days. Mandatory re-inspection may or will result in administrative actions.
This food establishment is operating without a valid food permit. The Food Establishment shall begin the permitting process
within 10 days. Food establishment can apply online at https://foodpermit.fdacs.gov or contact the Business Center at
850-245-5520 for further assistance.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance throughout the food establishment of multiple duties to include
employees properly handwashing, temperature verification, sanitization of food contact surfaces, and
written procedures.
Y
o
Walk-in Dairy Cooler: Raw rotisserie chicken stored on rack has hair on it. COS: Chicken
with hair was voluntarily discarded. See supplement.
x
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
Seafood Dept. - Shellstock tags stored out of chronological order.
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: Bag of raw chicken stored over boxes of raw pork sausage. COS: Bag of chicken was
relocated.
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a
different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from
working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and
with time/temperature control for safety food; before using or storing a food temperature measuring
device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP
Meat department/Deli: In use cutting board and food preparation table not cleaned
immediately after live flying insect landed on them. COS: Cutting board and food preparation table were
washed, rinsed and sanitized.
Y
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat processing room: Equipment put into use between 6-7am not washed, rinsed and,
sanitized every 4 fours - to include knives, cutting boards, bandsaw, and other meat cutting tools. COS: All
equipment was washed, rinsed and, sanitized around 11:40am.
Y
x
4-501.11
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 quaternary ammonium compound solution does
not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use
directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water
having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP
Meat: Sanitizer solution used to sanitize counters and meat scissors in retail display cases
reads 0 ppm on sanitizer test strip. Meat processing room: Sanitizer solution inside of sanitize sink of
warewash station reads 0 ppm on sanitizer test strip. Sanitizer bottle indicates sanitizer must reach 200
ppm. COS: Both sanitizer solutions were remade.
Y
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) PPRepeat
Walk-in produce cooler: Various melons cut on 6/28/25 and 6/29/25 have temperatures
between 45 degrees F and 47 degrees F. Manager states no temperatures were taken of melons before,
during, or after processing. COS: All melons were voluntarily discarded. See supplement. Meat
department: Chicken thighs seasoned onsite put into display case immediately after preparation occurred
have temperature of 45 degrees F. COS: Chicken thighs were removed from retail sale and put into cooler
to be blast chilled.
Print Date: 7/1/2025
Page 2 of 5
Y
o
x
x
21
Pf
Citation Description: 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) Pf
Observation: Walk-in produce cooler: Various melons cut onsite date marked for discard 8 days after
processed. COS: All incorrectly dated melons were voluntarily discarded due to citation 18.
Y
x
Repeat
COS
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No Signed Agreements or means to Verify Employee Illness Reporting Responsibility.
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 department: Employee entered food service area then touched food equipment prior
to handwashing. Gloved employee entered meat cutting room and began touching equipment without
handwashing and donning new gloves after. COS: Employees washed hands with instruction from
inspector.
Y
x
Print Date: 7/1/2025
Page 1 of 5
8
Pf
Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf
Observation: No hand soap provided at handwash sink in meat area. COS: Hand soap was provided.
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)
Retail: Peach pie stored in bakery department for retail sale do not have ingredients listed
on label. COS: Peach pie was removed from retail self service into full service display case.
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
Backroom: Two exit doors in storage area of food establishment have large gaps on sides
and along the floor, where light shines through. Exit door propped open between uses. COS: Manager
closed door that was propped open.
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
Retail: Live flying insects seen throughout the food establishment, to include deli and meat
department cutting areas. See supplement.
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
Walk in freezer/Produce Cooler: Various open packages of food stored directly on floor. Ice
build up on boxes of packaged foods inside of all freezers.
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
Meat processing room: Inverted soda crates used as table to prop up collection container
for sausage coming out of the meat grinder.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Deli/meat department: Various glass sliding doors on display cases (to include salad case,
meat chub case, and raw meat case) have broken or missing handles. Meat processing room: Legs of
meat preparation tables have plastic butcher blocks used to even out height. Door handles inside of cooler
and freezer are missing. Produce: Walk-in cooler does not maintain 41 degrees F for time temperature
control for safety foods. Ambient temperature is 44 degrees. COS: Produce cooler temperature was
lowered to maintain 41 degrees F.
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
Backroom: Condensation drain pipe from ceiling condenser units constructed of soft
materials that do not stay in place. When water drains out, pipe moves around causing pooled water to
accumulate in front of walk-in cooler where food may become exposed to splashing.
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
Backroom: Cobwebs on ceiling throughout area. Accumulation of ice build up on floors and
flanges of meat processing and bakery freezers. Produce walk in cooler: Residue build up on fans and
ceilings. Backroom: Pooling Water On Floors.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce walk-in cooler and meat processing freezer have broken floor tile.
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 at mop sinks throughout the establishment upright, leaning against the walls.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Food establishment is operating without permit.
Y
o
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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 USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 7/1/2025
Page 4 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 7/1/2025
Page 5 of 6
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Trey Renfroe
I, _____________________________________________________
the person in charge of Perrine's Produce hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II
TREY RENFROE, GENERAL MANAGER
Alisha Morash-Fowler Sanitation and Safety Specialist
FDACS-14325 Rev. 07/13
Print Date: 7/1/2025
Page 6 of 6
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Operating Without a Valid Food Permit; Re-Inspection Required· 27 violations· 7 stop-sale orders· Re-Inspection Required
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.
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.
Trainee present during inspection. All violations verified by primary inspector.
The following industry handouts were provided: Employee Reporting Agreement
Stop Use Order issued for deli handwash sink and meat room handwash sink. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply
with the request for written release may or will result in Administrative Action.
Re-inspection visit required issued for food establishment due to priority violations. A re-inspection will be conducted on or about
14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance throughout the food establishment of multiple duties to include
employees properly handwashing, temperature verification, sanitization of food contact surfaces, and
written procedures.
o
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
Seafood Dept. - Shellstock tags stored out of chronological order.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Deli: Bag of ready to eat ham chub stored on top of raw, unpackaged chicken breast inside
of walk in cooler. COS: Manager voluntarily discarded ham chub.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Deli: Rotisserie chickens stored for retail sale inside of walk in cooler have no cover. See
supplement.
4-501.11
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 quaternary ammonium compound solution does
not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use
directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water
having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP
Meat: Sanitizer solution used to sanitize counters and meat scissors in retail display cases
reads 0 ppm on sanitizer test strip. Meat processing room: Sanitizer solution inside of sanitize sink of
warewash station reads 0 ppm on sanitizer test strip. Sanitizer bottle indicates sanitizer must reach 200
ppm. COS: Both sanitizer solutions were remade.
x
Print Date: 6/10/2025
Page 2 of 6
14
P
Citation Description: Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) P
Observation: Meat processing room: Equipment put into use between 7 - 8am not washed, rinsed and,
sanitized every 4 fours - to include knives, cutting boards, bandsaw, and other meat cutting tools. COS: All
equipment was washed, rinsed and, sanitized around 12:45pm.
x
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a
different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from
working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and
with time/temperature control for safety food; before using or storing a food temperature measuring
device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP
Deli: In use cutting board and food preparation table not cleaned immediately after live
flying insect landed on them. COS: Cutting board and food preparation table were washed, rinsed and
sanitized.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No Signed Agreements or means to Verify Employee Illness Reporting Responsibility.
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
Meat processing room: Various ground meats stored inside of meat processing room for
retail sale show internal temperature of 52 degrees F. COS: Meat was put into freezer to be blast chilled.
Inspector verified meat dropped to 41 degrees F before being placed into retail sale.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, 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 the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPf
Deli: Various deli meat chubs date marked for 6/16/25 on 6/9/25 which exceeds 7 day
datemarking inside of full service deli case. COS: All date marking was adjusted to reflect accurate 7 day
timeframe.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Meat walk-in cooler: Crab mix stored on seafood shelf inside meat walk in cooler is date
marked for 5/27 on 6/9/25. Manager states crab mix is used as stuffing for various fish and mushrooms
stuffed and sold for retail sale onsite. COS: Manager voluntarily discarded crab mix. See supplement.
x
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: Various pasta, potato and, egg salads, and beef roast displayed for retail sale have
date marking of 6/16/25 inside of full service deli case. Deli walk-in cooler: Various pasta, potato and, egg
salads, and beef roast stored for retail sale have date marking for 6/16/25. Roasted pineapple habanero
dip has date marking for 6/21/25. Roasted garlic has date marking for 8/13/25. COS: Manager voluntarily
discarded roasted pineapple habanero dip and roasted garlic. All date marking was corrected to accurately
reflect 7 day timeframe. See supplement.
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 procedures for the clean up of diarrhea and vomit.
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
Produce processing room: Open bottle of water and, lidded cup of coffee stored on food Type text here
preparation table. Employee states both beverages are her personal drinks during work. COS: Employee
relocated both beverages.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
No hot water provided at handwash sink inside of deli food processing area and meat
processing area. See supplements.
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
Bakery: Handwash sink blocked by rolling cart.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Coconut bars stored at registers for retail sale do not have ingredients listed on
label.
Good Retail Practice Violations
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
Retail: Live flying insects seen throughout the food establishment, to include deli and
produce cutting areas.
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
Walk in freezer/Produce Cooler: Various open packages of food stored directly on floor. Ice
build up on boxes of packaged foods inside of all freezers.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Meat department: Employee with jewelry on hand when working with open foods.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or
not stored by using other means that afford protection from contamination until used. 4-903.11(C)
Deli: Single use containers stored on top of display case unprotected.
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
Inverted soda crates used as shelving throughout establishment.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of
equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in
weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable
surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition.
Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities
under normal use conditions. 4-101.11(B)-(E) and 4-201.11
Retail: Shopping carts used in produce area of retail has broccoli and melons stored directly
inside of cart for retail sale. COS: Broccoli was removed from cart and placed for sale in proper shelving
unit.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Deli: Various glass sliding doors on display cases (to include salad case and meat chub
case) have broken or missing handles. Meat processing room: Legs of meat preparation tables have
Styrofoam plates and plastic blocks used to even out height.
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 at mop sinks throughout the establishment upright, leaning against the walls.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce walk-in cooler and meat processing freezer have broken floor tile.
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
Produce processing room: Lunchbag on food preparation table. COS: Employee removed
lunchbag to be stored appropriately.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Food establishment is operating without permit.
o
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.
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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 6/10/2025
Page 3 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 6/10/2025
Page 4 of 5
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Kirk McSeveny
I, _____________________________________________________
the person in charge of Perrine's Produce hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
Refused to sign 6/10/25
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II
KIRK MCSEVENY, ASSISTANT MANAGER
Alisha Morash-Fowler Sanitation and Safety Specialist
FDACS-14325 Rev. 07/13
Print Date: 6/10/2025
Page 5 of 5
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Perrine's Produce in Port Orange: Stop-Sale & Stop-Use Orders (15)
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.
Perrine's Produce in Port Orange: Frequently Asked Questions
- When was Perrine's Produce in Port Orange last inspected?
- Perrine's Produce in Port Orange was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 10, 2026. Inspection type: Focused Inspection.
- How many inspections has Perrine's Produce in Port Orange had?
- Perrine's Produce in Port Orange has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Perrine's Produce in Port Orange find?
- Perrine's Produce in Port Orange was most recently inspected by FDACS on February 10, 2026 (Focused Inspection).
- Has Perrine's Produce in Port Orange had any stop-sale or stop-use orders?
- Yes, Perrine's Produce in Port Orange has 15 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 Perrine's Produce in Port Orange?
- The most frequently cited FDACS violations at Perrine's Produce in Port Orange are: 4-602.11(A): Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) P; 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; 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.
- Does Perrine's Produce in Port Orange have any repeat violations?
- Yes, Perrine's Produce in Port Orange has had the following violations cited on multiple FDACS inspections: 4-602.11(A): Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) P; 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; 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.
Nearby Establishments to Perrine's Produce
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 Perrine's Produce. How we collect and verify this data.