How many inspections has A1 Indian Grocery and Fresh Meats in Sanford had?

A1 Indian Grocery and Fresh Meats in Sanford has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of A1 Indian Grocery and Fresh Meats in Sanford find?

A1 Indian Grocery and Fresh Meats in Sanford was most recently inspected by FDACS on September 25, 2026 (Re-Inspection Required).

Has A1 Indian Grocery and Fresh Meats in Sanford had any stop-sale or stop-use orders?

No, A1 Indian Grocery and Fresh Meats in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

A1 Indian Grocery and Fresh Meats in Sanford

Name: A1 Indian Grocery and Fresh Meats in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 25, 2026

1645 Rinehart Rd, Sanford, FL 32771

Volusia County · Grocery Store < 15,000 sq ft · FDACS
Owner: A1 Fresh Meats LLC
FDACS Estab #: 402928

Overview

A1 Indian Grocery and Fresh Meats is a grocery store in Sanford that received a re-inspection requirement on September 25, 2026, with 32 violations documented by Inspector Mario Lopez.

Food labeling and allergen disclosure violations were cited for packaged frozen fish (Shoil and Rohu) and deli items (Gulab Jamin and Rasmalai) prepared on-site that lacked required labeling with common name, net weight, ingredients, and manufacturer information. Written allergen notifications were not provided at point of sale for self-service items containing major allergens.

Pest control deficiencies included live flying insects observed in the produce area and insect control devices improperly installed directly above food preparation tables and storage equipment, creating risk of contamination from dead insects. The manager disconnected the devices during the inspection.

Food storage violations were extensive: cases of food products and dried rice stored directly on floors throughout the retail area; sugar cane juicer stored on the kitchen floor; and raw goat bones and bitter leaves stored in non-food-grade bags (corrected to food-safe containers during inspection). A scoop was found stored within a sugar bin with its handle touching the product.

Equipment and sanitation issues included a hand sink not sealed to the wall, multiple freezers with accumulated food debris and ice buildup on shelves, produce cooler shelves with residue buildup, and no backflow preventer at the mop sink. Single-service items including cups, containers, lids, and meat trays were stored unprotected outside original packaging, and single-use spoons and coffee stirrers were not properly inverted or wrapped.

Personnel hygiene violations included an employee working with exposed foods without a hair restraint. Common name labels were missing from a sugar bin and seasoning shaker used in food preparation.

Re-inspection was scheduled for approximately 14 days after the September 25 inspection, with a trainee present and all violations verified by the primary inspector.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

1FDACS Insp.

32Violations

Last inspected FDACS: September 25, 2026

A1 Indian Grocery and Fresh Meats in Sanford: FDACS Inspection History (1)

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

Sep 25, 2026 — Re-Inspection Required· 32 violations· Re-Inspection Required

Inspector: MARIO LOPEZ

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. Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

2-103.11(A)-(O) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(O) and (Q) PfPf

A pattern of non-compliance exists, evidenced by multiple hand washing citations.

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

Kitchen: Raw chicken stored directly above raw goat in reach-in cooler. COS: Manager reorganized for proper separation. x

3-302.11(A)(1) Food is not protected from cross contamination by separating raw animal foods 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

Kitchen: Raw chicken stored directly over ready-to-eat mango smoothies inside reach-in cooler. COS: Manager reorganized foods to assure proper separation. x

2-102.11(C)(2)-(3) 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

The person in charge could not correctly respond to questions regarding food borne disease and symptoms. Employee Health Guide handout was provided.

2-103.11(P) 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(P) PfPf

It could not be verified that employees are informed of their responsibility to report information regarding food borne disease and symptoms. Food Employee Reporting Agreement handout was provided.

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.

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Ware Wash Room: Employee rinsed hands in ware wash sink before beginning to don new gloves. Employee was directed to wash hands in hand washing sink. COS: Employee washed hands in hand wash sink.

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 products, 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

Ware Wash Room: Employee moved from retail service to the kitchen and donned gloves to work with exposed foods prior to washing hands. Employee was instructed to wash hands. COS: Employee washed hands prior to donning new gloves to work with exposed food. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 85°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Kitchen: Ware Wash sink not accessible with faucet handles taped off. COS: Manager removed tape from faucets and inspector verified that the sink works properly.

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

Kitchen: No soap at hand wash sink in kitchen. COS: Manager supplied soap for the hand wash sink.

Good Retail Practice Violations

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

Kitchen: Common name missing from bin under preparation table in kitchen with sugar. Retail: Common name missing on shaker of seasoning at hot food cabinet. COS: Manager labeled bin and shaker with common name.

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: Packaged frozen Shoil and Rohu Fish packaged onsite, stored in retail reach in coffin freezer not properly labeled with name and place of business, net weight, list of ingredients or descriptive identity. Deli containers of Gulab Jamin and Rasmalai packaged onsite in air screen in retail not properly labeled with name and place of business, net weight, list of ingredients or descriptive identity. COS: Person in charge relocated frozen fish to a freezer in the back room away from retail aisle and Gulab Jamin and Rasmalai were moved behind the counter to be served by the cashier. Y x

3-602.12(C) Food establishment did not notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items served or sold to the consumer. 3-602.12(C)

Retail: Written notification of allergens not provided at point of sale for self-service food items containing one or more of the 9 major allergens. Food Allergy Awareness handout provided. Y 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

Retail: Live flying insects in the area of produce in retail.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Kitchen: Insect control device installed directly above food prep table. Ware Wash Room: Insect control device installed directly above food prep table. Retail: Insect control device installed directly over food storage equipment (reach-in freezer). COS: Manager disconnected all insect control devices to be moved to proper locations not above food prep areas, and clean equipment.

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: Cases of food products and bags of dried rice stored directly on the floor throughout retail.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: Employee working with exposed foods without a hair restraint.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Scoop stored within bin of sugar with handle touching sugar. COS: Manager removed scoop from sugar bin.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Sugar cane juicer stored directly on floor in Kitchen. Foil pans not inverted to avoid contamination, stored under prep table in kitchen.

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)

Kitchen: Single use cups, containers, lids, and trays not kept in the original container and not protected from contamination. Ware Wash Room: Single use meat trays not stored in original container and not protected from contamination. Retail: Single use containers stored unprotected from contamination and not in the original container, under hot food cabinet in retail.

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

Retail: Single use spoons stored not inverted to protect the lip contact surface. Coffee stirrers not wrapped and are stored open to contamination.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Kitchen: Raw goat bones stored in non-food grade bag in chest freezer. Retail: Bitter leaves stored within a non-food grade bag in display reach-in cooler in retail. COS: Manager moved raw goat bones and biter leaves to a food safe container. x

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Kitchen: Hand sink not sealed to the wall.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail: Chest freezer has a build-up of food debris around the rim and ice build-up inside. Shelves in produce open air cooler have a build-up of residue. Kitchen: Chest freezer has a build-up of food debris around the rim and ice build-up inside. Ice build-up on shelves and inside surfaces of small reach-in freezer in the kitchen. Meat Room: Build-up of food residue on the doors of reach-in freezer. Build-up of food debris and residue inside reach-in along the threshold of the doors.

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

Ware Wash Room: No back flow preventer at mop sink splitter.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Restroom: Unisex employee restroom does not have a covered trash receptacle.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Kitchen: Food waste and food residue in hand sink in kitchen.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Dumpster Area: Outdoor trash dumpster left open.

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

Restroom: Wet mop not hung to dry after use.

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

Retail: Dust and food debris build-up under shelving gondolas in retail.

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

Retail: Broken and missing floor tiles throughout.

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

Ware Wash Room: Cell phone and charger stored on meat cutting band saw adjacent to single use plastic aprons and single use meat trays. COS: Manager moved personal belongings to the office.

A1 Indian Grocery and Fresh Meats in Sanford: Frequently Asked Questions

When was A1 Indian Grocery and Fresh Meats in Sanford last inspected?: A1 Indian Grocery and Fresh Meats in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 25, 2026. Inspection type: Re-Inspection Required.
How many inspections has A1 Indian Grocery and Fresh Meats in Sanford had?: A1 Indian Grocery and Fresh Meats in Sanford has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of A1 Indian Grocery and Fresh Meats in Sanford find?: A1 Indian Grocery and Fresh Meats in Sanford was most recently inspected by FDACS on September 25, 2026 (Re-Inspection Required).
Has A1 Indian Grocery and Fresh Meats in Sanford had any stop-sale or stop-use orders?: No, A1 Indian Grocery and Fresh Meats in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at A1 Indian Grocery and Fresh Meats in Sanford?: The most frequently cited FDACS violations at A1 Indian Grocery and Fresh Meats in Sanford are: 2-103.11(A)-(O): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(O) and (Q) Pf; 2-102.11(C)(2)-(3): 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; 2-103.11(P): 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(P) Pf.