Sam's Club # 4785 in Sanford
1101 Rinehart Rd, Sanford, FL 32771
Sam's Club # 4785 in Sanford, FL has 4 FDACS food safety inspections on record with 41 violations and 14 stop-sale or stop-use enforcement actions.
Last inspected FDACS: September 17, 2025
Sam's Club # 4785 in Sanford: 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.
— 2 inspections
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: This visit was conducted in response to request #5139063 to release the Stop-Use Orders issued on 09/02/2025. The Stop-Use
Orders for the retail ravioli-soup cooler and the soup, burger cooler have been released.
Trainee present during inspection. All violations verified by primary inspector.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
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.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 27 violations· 12 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.
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.
Stop Use Order issued on 08/13/2025 for Bakery Automatic Dishwasher, Ready To Eat Pasta Island Cooler and Ready To Eat
Island Cooler. 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.
Employee Health Guidelines, Cooling Foods Handout, Guidance for Written Procedures for the Clean-up of Vomiting and
Diarrheal Events, Time as a Public Health Control Requirements handout, and Reporting Agreement provided.
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
Pattern of non compliance throughout the establishment of multiple duties to include cold
holding, cooling, and sanitization of food contact surfaces.
o
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Deli: Employee wearing gloves, touched face and apron, and began touching racks holding
packaged ready to eat foods in the deli prep cold room. COS: Employee washed hands and changed
gloves before continuing.
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
Cafe: Solution made to sanitize clean utensils did not measure the required 150 - 400 ppm
according to manufacturer's instructions in the 3 compartment sink. Inspector test strips read 0 ppm. COS:
New sanitizer concentration bag was attached to dispenser and read 200ppm when tested with inspector
test strips.
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: Large meat slicer that went in to use at 6:00AM not washed, rinsed, and sanitized by
12:00PM. COS: A discussion was had with management about sanitization times and an employee was
directed to wash, rinse, and sanitize meat slicer.
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) PP
Retail: Deli meat and cheese pinwheel sandwiches prepared on site at 1:00PM were being
placed in the retail island cooler near the deli at 3:00PM with an internal temperature of 47 degrees F.
COS: Sandwiches were moved to back cooler to be rapidly cooled. Meat Cooler: Various prepared on site
packages of ready to eat foods prepared at 8:00AM had an internal temperature above 41 degrees F at
12:50PM inside the walk in meat cooler. (Ceviche 45 degrees F. Chicken salad sandwiches 44 degrees F.)
COS: Ceviche and chicken salad sandwiches were voluntarily discarded. See Stop Sale and Release.
Cafe: Marinara sauce that was cupped at 9:00AM had an internal temperature of 48 degrees F at 1:30PM
inside the small reach in cooler under the ice cream machine. COS: Marinara cups were voluntarily
discarded. See Stop Sale and Release.
x
Print Date: 8/15/2025
Page 2 of 6
Y
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
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 did not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided.
o
Print Date: 8/15/2025
Page 1 of 6
6
P
Citation Description: 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
Observation: Deli: Employee entered through deli door from deli prep cold room to enter the cooking
area and touched clean equipment without first washing hands. COS: Employee was directed to wash
hands before continuing.
x
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
Retail: Various ready to eat time/temperature control for safety foods had an internal
temperature above 41 degrees F inside several retail island display coolers throughout the establishment.
(Chicken Burgers 51 degrees F. Smoked Sausages 45 degrees F. Roasted Turkey 45 degrees F.
Provolone Cheese 45 degrees F. Ravioli 54 degrees F. Baby Bell Cheese 51 degrees F. Cheddar Cheese
46 degrees F. Loaded Potato Salad 50 degrees F. Mozzarella Cheese 44 degrees F. Guacamole packs 43
degrees F. Jalapeno Popper Dip 45 degrees F.) COS: Foods were moved to be rapidly cooled down or
voluntarily discarded. See Stop Sale Order and Release.
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
Establishment could not provide written procedures in regards to clean up of vomitus or
diarrhea event in food establishment. Industry handout 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
Meat: Bottle of chemical wet wipes stored on top of equipment used to wrap cut meats next
to handwashing sink in the meat prep room. COS: Wet wipes were relocated for proper separation.
x
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
Deli: Employee dumped cups of water in the handwashing sink near prep room door. COS:
Employee was directed to use proper sink for disposal of liquids. Spray bottle of sanitizer hanging from
hand sink near prep room door. COS: Bottle of sanitizer was relocated. Back Area: Employee rinsed ice
scoop in handwashing sink in back hallway near ice machine. COS: Employee was directed to use proper
sink. Cafe: Blue slushie mixture was poured down handwashing sink in the front area of cafe near the ice
cream machine. Meat: Single handwashing sink in meat department was blocked by rolling carts used to
store packaged raw meats.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Meat and Deli: Various ready to eat foods (Meat and Cheese Pinwheels, Shrimp Cheviche,
Chicken Salad Sandwiches) are packaged in plastic containers with lids and placed on carts stacked on
rolling trays and placed in the walk in cooler or left in the deli prep cold room to begin the cooling process.
COS: Lids were removed from food packages to help facilitate cooling and all carts were removed from
deli prep cold room.
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: Various prepared on site ready to eat foods (Meat and Cheese Pinwheels, Chicken
Salad Sandwiches, Shrimp Ceviche) are packaged in lidded plastic containers and left to cool in the deli
prep cold room. Inspector provided probe thermometer indicates ambient room temperature of 50 degrees
F. Manager states that ready to eat foods are prepared in deli prep cold room and not relocated to another
area of the food establishment, but taken directly from racks to the retail sales floor. Inspector observed
sign on outside of deli prep cold room door stating this room should be kept at 41 degrees F or below.
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Deli: Thawing ready to eat frozen foods (Sliced chicken, cooked pasta) were placed on
trays on rolling carts and were left in the deli prep cold room. Per manager, food will stay in this room to
complete the thawing process. Inspector provided probe thermometer shows ambient air temperature of
room at 50 degrees F. Foods were still in a frozen state when assessed by inspector. COS: Rolling carts
with thawing food were moved to proper refrigeration to complete thawing process.
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
Bakery: Two boxes of ready to eat food products stored on the floor of the walk in freezer in
the back bakery area. COS: Employee relocated boxes onto shelf.
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
Cafe: Multiple employees wearing bracelets, watches, and rings while working with exposed
foods.
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)
Cafe: Tongs stored in plastic container containing cooked brownies with the handle touching
the food in small reach in fridge under the ice cream machine. COS: Tongs were removed from container.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Deli: Oven mitts stored on top of ready to eat pork ribs on racks near the rotisserie ovens in
the deli cooking area. Meat: Knife wedged between prep table and wall above prep table where raw
chickens were being prepped.
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)
Back Area: Ice scoop stored uncovered on top of ice machine in back area near prep sink.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Meat: Styrofoam tray used to package raw meats not stored inverted on metal shelving in
the meat department. COS: Employee properly inverted trays.
4-204.11
Warewashing machine not provided with an easily accessible and readable data
plate affixed to the machine by the manufacturer that indicates the machine’s design and operation
specifications including the temperatures required for washing, rinsing and sanitizing; pressure required for
the fresh water sanitizing rinse for a machine required to have a pressure gauge; and conveyor speed for
a conveyor machine or cycle time for a stationary rack machine. 4-204.113
Bakery: Warewashing machine has a data plate that does not contain the model or serial
number, the wash and rinse temperatures, the wash and rinse times, or the wash pressure. See Stop Use
Order.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Meat: A build up of old food debris on the underside of the non food contact surface of the
automatic raw meat wrapping station.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Receiving: No covered trash receptacle in the ladies employee restroom in the back
receiving area.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or
commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of
adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Meat: No trash receptacle near handwashing sink in the meat prep room.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli: Deli cold prep room used for cooling and thawing does not maintain internal
temperature of time/temperature control for safety foods at 41 degrees F or below. Manager states that
after products are prepared in the room they are held there to be cooled/cold held until placed into
customer self service retail area. COS: Per Management, deli prep cold room will no longer be utilized for
cooling and thawing of time/temperature control for safety foods. See Stop Use and Release.
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
Meat: Pieces of raw cut meat on floor in back area of walk in meat cooler.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Establishment did not have a current food permit displayed. COS: A copy of the current
food permit was provided before the end of inspection.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Print Date: 8/15/2025
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Print Date: 8/15/2025
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Print Date: 8/15/2025
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Print Date: 8/15/2025
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 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 SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding 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 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
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: 8/15/2025
Page 6 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
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 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
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: 8/15/2025
Page 7 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Warewashing facilities:
installed, maintained, and used; test strips.
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 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Conditions under which the articles were released from this order:
Comments: Per Management, deli prep cold room will no longer be utilized for cooling and thawing of time/temperature control for safety foods.
Print Date: 8/15/2025
Page 8 of 9
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) 5, 6 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
Mariesel Silva
I, _____________________________________________________
the person in charge of SAM'S CLUB # 4785 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
MARIESEL SILVA, ASSISTANT FRESH MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Allison Lauricella
Environmental Specialist II
Print Date: 8/15/2025
Page 9 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 2 inspections
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Risk-Based Violations
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
Retail: Sushi platter found to be at 43 degrees f. in retail case. Cos- Sushi chef moved platter to be
cooled back to 41 degrees f. or below.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food entity: No written cleanup plan.
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
Sushi: Employee observed not washing hands before donning gloves. Cos- Employee stopped
and asked to wash hands.
x
— Met Inspection Requirements· 11 violations· Met Requirements
Risk-Based Violations
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
Meat: Raw chicken stored over ready to eat entrees in the walk in cooler. Cos- Manager had the
raw chicken moved.
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 chemical sanitizer generated by a device located onsite at the food establishment not
produced by a device that displays the EPA device manufacturing facility registration number on the device, or is
not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) PfPf
Bakery: Sanitizer solution at the three compartment sink measured 0 ppm. Cos- Manager had the
sanitizer solution re made to the correct strength.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for
safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea
dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils;
or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such
as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes,
coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent
manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Cafe: Pink mold like build up on the ice chute door. Cos- Manager had the ice chute door washed.
x
Print Date: 4/19/2023
Page 1 of 4
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail: Chicken sausage, salsa, hummus, pork and jalapeno sausage, breakfast sausages, sliced
turkey, ham, and roast beef were found to be at 47 degrees f. Cos- Manager had the products moved to the
cooler to be cooled back to 41 degrees f.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Cafe: No hand wash signage at the hand wash sink next to the three compartment sink.
o
Good Retail Practice Violations
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
Retail: Daylight shining through the bottom of emergency door by the frozen food cases.
o
6-501.11
The presence of insects, rodents, and other pests not controlled to eliminate their
presence on the premises by eliminating harborage conditions. 6-501.111(D)
Outside: Trees in contact with the outside of the building.
o
4-402.12
Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on
legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment
that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and
the equipment. 4-402.12
Preparation room: Three compartment sink and hand wash sink not sealed to the wall.
o
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing
raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned
before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils
and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14
Bakery/ Meat: Dried food debris on the underside of the spry wands at the three compartment
sinks.
o
4-302.13
Temperature measuring device not provided and readily accessible for frequently
measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible registering
temperature indicator not provided and readily accessible for measuring the utensil surface temperature in a hot
water mechanical warewashing operation. 4-302.13 Pf
Bakery: No irreversible thermometer.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or
other debris. 4-601.11(C)
Cafe/Bakery: Ice build up in the walk in freezer. Meat/Bakery/Cafe :Dust build up on the fan
guards in the walk in coolers.
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
Bakery: Dust build up on the air conditioning vents.
o
Sam's Club # 4785 in Sanford: Stop-Sale & Stop-Use Orders (14)
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.
Sam's Club # 4785 in Sanford: Frequently Asked Questions
- When was Sam's Club # 4785 in Sanford last inspected?
- Sam's Club # 4785 in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 17, 2025. Inspection type: Focused Inspection.
- How many inspections has Sam's Club # 4785 in Sanford had?
- Sam's Club # 4785 in Sanford has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sam's Club # 4785 in Sanford find?
- Sam's Club # 4785 in Sanford was most recently inspected by FDACS on September 17, 2025 (Focused Inspection).
- Has Sam's Club # 4785 in Sanford had any stop-sale or stop-use orders?
- Yes, Sam's Club # 4785 in Sanford has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
- What are the most common violations at Sam's Club # 4785 in Sanford?
- The most frequently cited FDACS violations at Sam's Club # 4785 in Sanford are: 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) P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 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) P.
- Does Sam's Club # 4785 in Sanford have any repeat violations?
- Yes, Sam's Club # 4785 in Sanford has had the following violations cited on multiple FDACS inspections: 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) P.
Nearby Establishments to Sam's Club # 4785
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 Sam's Club # 4785. How we collect and verify this data.