How many inspections has Winn Dixie # in Riverview had?

Winn Dixie # 2475 in Riverview has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Winn Dixie # in Riverview find?

Winn Dixie # 2475 in Riverview was most recently inspected by FDACS on May 12, 2025 (Focused Inspection).

Has Winn Dixie # in Riverview had any stop-sale or stop-use orders?

No, Winn Dixie # 2475 in Riverview has no stop-sale or stop-use orders on record with Florida FDACS.

Winn Dixie # in Riverview

Name: Winn Dixie # 2475 in Riverview Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 12, 2025

6929 Us Highway 301 S, Riverview, FL 33578

Manatee County · Supermarket · FDACS
Owner: Winn Dixie Stores INC (wd1)
FDACS Estab #: 259708

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

Overview

Winn Dixie #2475 in Riverview had one inspection on record with enforcement findings. On January 17, 2023, inspectors documented 11 violations including four high-priority violations. A priority violation cited improper hot-holding temperatures in the deli: pork, green beans, and spiced chicken measured between 110°F and 130°F in the hot food case, below the required 135°F minimum. The products were reheated to 165°F during the inspection. A second priority violation found sanitizer spray stored with paper towels and single-use bags beneath a produce scale table; the chemical was moved to proper storage on site. A third priority violation documented a deli employee measuring the temperature of cavatappi salad in the walk-in cooler without washing hands first; the employee was informed and washed hands during the inspection. Intermediate violations included protein buildup on two deli slicers, which were cleaned and sanitized, and missing paper towels at a handwashing sink in the deli, which were provided during the inspection. An additional priority violation cited raw, undercooked animal food. A focused inspection conducted on May 12, 2025 documented no violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

11Violations

Last inspected FDACS: May 12, 2025

Winn Dixie # in Riverview: FDACS Inspection History (2)

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

May 12, 2025 — Focused Inspection· Focused Inspection

Inspector: CHRISTOPHER AQUINO, ENVIRONMENTAL SPECIALIST III

Person in charge: CALYBE DIX

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jan 17, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: BRIANA ALBRITTON

Comments: Trainee present during inspection. All violations verified by primary inspector. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout and allergens guide handout provided.

Risk-Based Violations

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

Deli area: Old protein build-up on two deli slicer. COS: The slicer were cleaned and sanitized. x

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

Deli area: Internal temperature of pork, green beans and spice chicken measured between 110 F- 130 F in hot food case. COS: All mentioned food products were reheated to 165 F due to time less than 2 hours out of temperature. x Print Date: 1/17/2023 Page 1 of 4 23 Pf Citation Description: Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) Pf Observation: Retail area: No reminder provided for the raw oysters in reach-in-freezer. o

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

Produce area: A spray of sanitizer stored with paper towels and single use bags beneath scale table. COS: Chemical was removed to proper storage. o

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

Deli area: Employee not washing hands before changed task. Employee measured temperature of cavatappi salad in walk-in-cooler without previous washed her hands. COS: The employee was informed and washed their hands. x

6-301.11 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 PfPf

Deli area: No paper towels available at hand washing sink. COS: Paper towels were provided during inspection. x

Good Retail Practice Violations

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

Retail area: Water stored on the floor. o

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Deli area: Spoons are being cleaned and stacked together. Water is forming on the spoons next to the 3 compartment sink. COS: Spoons were cleaned, sanitized, and separated. x

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Deli area and Bakery: Single-services containers not covered when stored in containers shelf. o

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

Back area: Cardboard is used as a ice cream shelf liner in freezer. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back area: Water leaking from faucet at the mop sink. 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

Produce area: Dust build-up on ceiling vents over prep area. Back area: Unclean floor with residues of plastic and cardboard in deli walk-in cooler, produce walk-in cooler, and freezer. o

Winn Dixie # in Riverview: Frequently Asked Questions

When was Winn Dixie # in Riverview last inspected?: Winn Dixie # 2475 in Riverview was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 12, 2025. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Riverview had?: Winn Dixie # 2475 in Riverview has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Riverview find?: Winn Dixie # 2475 in Riverview was most recently inspected by FDACS on May 12, 2025 (Focused Inspection).
Has Winn Dixie # in Riverview had any stop-sale or stop-use orders?: No, Winn Dixie # 2475 in Riverview has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Winn Dixie # in Riverview?: The most frequently cited FDACS violations at Winn Dixie # 2475 in Riverview are: 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 P; 6-301.11: 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; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.