How many inspections has Silver Lake Grocery in Tallahassee had?

Silver Lake Grocery in Tallahassee has 10 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Silver Lake Grocery in Tallahassee find?

Silver Lake Grocery in Tallahassee was most recently inspected by FDACS on November 12, 2025 (Focused Inspection).

Has Silver Lake Grocery in Tallahassee had any stop-sale or stop-use orders?

Yes, Silver Lake Grocery in Tallahassee has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Silver Lake Grocery in Tallahassee

Name: Silver Lake Grocery in Tallahassee Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7526 Blountstown Hwy, Tallahassee, FL 32310

Leon County · Grocery Store < 15,000 sq ft · FDACS
Owner: Gig Meat INC
FDACS Estab #: 342613

Overview

Silver Lake Grocery in Tallahassee, FL has 10 FDACS food safety inspections on record with 39 violations and 8 stop-sale or stop-use enforcement actions.

10FDACS Insp.

39Violations

8Stop-Sale Orders

Last inspected FDACS: November 12, 2025

Silver Lake Grocery in Tallahassee: FDACS Inspection History (10)

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 — 4 inspections

Nov 12, 2025 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

Comments: Produce cooler was checked and released. Ambient air temperature is 37 degrees F.

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.

Oct 30, 2025 — Met Sanitation Inspection Requirements· 3 violations· 1 stop-sale order· Met Requirements

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

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) PfPfRepeat

Food employees not informed in a verifiable manner their responsibility to report foodborne illness to the person in charge. COS- Form 1-B was signed by all food employees during this inspection.

Good Retail Practice Violations

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Kitchen area: Chlorine in sanitizer bucket registered at a concentration in excess of 200 ppm. COS- Sanitizer was remade at the proper concentration.

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

Kitchen area: Buildup of grease on cooking equipment between fryer and stove. COSBuildup was cleaned during this 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: Equipment was obtained, repaired or replaced, checked, and released.

Oct 16, 2025 — Re-Inspection Required· 18 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

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 on Dessert and Produce Coolers. 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. A re-inspection will be conducted on or about 14 days. Documents provided: Cooking and Hot Holding Food (Spanish), Cooling Food (Spanish), Food Employee Reporting Agreement (Spanish) and Clean-up of Vomiting and Diarrheal Events.

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 has been established through violations pertaining to cold holding, hot holding, cooling, and sanitation. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Back Shed Walk-in Freezer: Raw beef stored uncovered.

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

Produce Walk-in Cooler: Raw Chicken stored directly on top of ready-to-eat beans. COS. Chicken was moved. Y x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen Area: Observed food employee washing dishes with soap, drying them off, and placing them on drying rack without performing a sanitation step. COS. Inspector informed kitchen manager. Kitchen manager coached employee. Items were washed, rinsed, and sanitized. Print Date: 10/17/2025 Page 1 of 4 x 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Kitchen Area: Buildup of debris on cutting boards. COS. Items were washed, rinsed, and sanitized. Produce Area: Buildup of debris on cutting board. COS. Item were washed, rinsed, and sanitized. Meat Room Area: Buildup of debris on in workings of band-saw. COS. Item was washed, rinsed and sanitized. Hot-bar Counter: Buildup of debris on manual can opener. COS. Item was washed rinsed and sanitized.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Produce Walk-in Cooler: Large pot of beans found with internal temperature of 64-69 degrees F. Beans were cooked and placed in cooler overnight. No temperatures were taken during cooling process. COS. Item was voluntarily discarded. Stop Sale Order and Release issued, see order. 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

Kitchen Area: Chicken breasts, assorted cooked vegetables, pork, sausages and beef and cheese found with internal temperatures ranging from 100-127 degrees F. All items were prepared within the last of hour discovery. COS. Chicken breasts, assorted cooked vegetables, pork, and beef and cheese were all reheated to 165 degrees F within two hours. Sausages were voluntarily discarded. Stop Sale Order and Release issued, see order.Hot-Bar Counter: Numerous food items found with internal temperatures 100-125 degrees at top of product pans. Items were placed out within two hours of discovery. COS. Inspector discussed with hot-bar manager about lowering portions of food in the pans to allow proper hot-holding. All items were reheated to 165 within two hours. x

Establishment unable to verify food employee's reporting responsibilities in regards to foodborne illness.

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

Produce Walk-in Cooler: Fish, rice, raw chicken, raw pork, milk, crema, and yogurt drinks found with internal temperature of 43-50. COS. Any items that were in there for over four hours were voluntarily discarded. Any items that were in the cooler for less than four hours were cooled below 41 degrees F. Stop Sale Order and Release issued, see order.Hot-Bar Counter: Cheese cakes, flan, tres leches found with internal 42-43 degrees F. Items were placed in case within four hours of discovery. COS. Items were moved to alternate coolers and cooled to 41 degrees F. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Produce Walk-in Cooler: Eggs were held at 49 degrees F ambient temperature. (COS) Eggs were voluntarily discarded. Stop Sale Order and Release issued, see order. 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

Establishment unable to provide written instructions for the cleanup of vomiting and diarrheal events.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail Area: Various household cleaners stored above single service plates. COS. Items were rearranged during inspection. Y o x

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

Hot-bar Counter: Observed flying insect on back counter. Meat Room Area: Observed flying insect above single service shelf.

Kitchen Area: Chlorine filled sanitizer bucket tested at over 200 ppm. Manager specified that the bucket was used for wiping down both counters and utensils. COS. Sanitizer bucket was redrawn with sanitizer of proper solution.

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 Area: Can used as scoop stored in uncooked rice bin. COS. Item was removed and voluntarily discarded.

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

Meat Room Area: Buildup of raw animal food debris on single-service trays. COS. Inspector coached manager on better storage methods. Affected trays were voluntarily discarded. Stop Use Order and Release issued, see order.

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

Outside: Produce Cooler not maintained in good repair. Unable to maintain internal hazardous (time/temperature control for safety) food at 41 degrees F. Retail: Dessert Cooler not maintained in good repair. Unable to maintain internal hazardous (time/temperature control for safety) food at 41 degrees F. Do not store TCS (time/temperature control for safety) food in these units until the units are repaired. Stop Use Order issued, see 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)

Kitchen Area: Buildup of debris on interior of ovens.

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

Kitchen Area: Buildup of grease and food debris under cooking equipment and on walls. Meat Room Area: Buildup of food debris on walls and floors.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

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 SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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: 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 USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Proper Use of Utensils: Single-use/single-service articles: properly stored and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Jun 3, 2025 — Focused Inspection· Focused Inspection

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

Person in charge: JOSE VICIOSO

Comments: Request number 5133152 was addressed with the person in charge.

No violations or enforcement actions recorded for this inspection.

2024 — 3 inspections

Sep 19, 2024 — Focused Inspection· Focused Inspection

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

Comments: Visit performed to advise food entity of Boil Water Notice and deliver Boil Water Notice guidelines. Discussed operation requirements under Boil Water Notice with management. Food entity was aware of Boil Water Notice prior to inspector arrival and is operating under Boil Water Notice guidelines.

No violations or enforcement actions recorded for this inspection.

May 14, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection conducted offsite to document an assessment in response to 5/10/24 severe weather event.

No violations or enforcement actions recorded for this inspection.

May 7, 2024 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

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. Vomit and Diarrhea Cleanup guidance provided. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: [email protected]

Risk-Based Violations

Retail meat case area: Raw sausages displayed over ready-to-eat sausages. COS- All items were appropriately rearranged. x

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

Deli and kitchen areas: Containers of sanitizer not labeled as sanitizer. COS- "Sanitizer" was added to both sanitizer containers.

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

Produce room area: Personal cup stored in handwash sink. COS- Cup was removed from sink basin.

Good Retail Practice Violations

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 department area: Single-use styrofoam trays stored directly on floor. COS- Trays were moved to an appropriate location.

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

Meat department warewash area: Warewash sink is not sealed to the wall.

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

Retail area: Handwash sink hot water pressure is very low. Kitchen area: Hot water knob is in disrepair. COS- Knob was repaired during this inspection.

2023 — 1 inspection

Mar 28, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Cooler next to meat department area: Raw turkey displayed over raw pork. COS- Turkey was moved to bottom shelf. x

Deli area: Plantains, green bananas and buffalo wings had internal temperatures of 126, 110, and 121 degrees F. COS- All items were properly reheated above 165 degrees F. x

Food 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. o Print Date: 3/28/2023 Page 1 of 4 26 P Citation Description: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P Observation: Kitchen area: Sanitizer solution was in excess of 200 ppm chlorine. COS- Sanitizer was re-made at proper concentration (50-100 ppm). x

Deli area: Handwash sink blocked by drip tray to beverage machine. COS- Drip tray was removed from sink. x

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)

Retail area: Collard greens were not cooled to below 41 degrees F before being placed in retail. COS- Collard green bags were opened and placed in the walk in cooler to cool properly. x

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Kitchen area: Small diameter probe thermometers were not properly calibrated; 24 and 22 degrees F in an ice bath. COS- Thermometers were properly calibrated during this inspection. x

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

Meat room area: Employee with a beard processing exposed foods without wearing a beard restraint. o

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)

Deli area: Serving spoons not stored inverted. COS- All serving spoons were properly inverted. x

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

Meat department area: Old food debris on bottom shelf and in door track. COS- Area was cleaned during this inspection. x

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

Deli area: No backflow prevention device on threaded spigot with hose attached. 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

Meat department walk in cooler area: Fan guards have an accumulation of grime. o

2022 — 2 inspections

Oct 12, 2022 — Focused Inspection· Focused Inspection

Inspector: MICAH HOLMBECK, SANITATION AND SAFETY SPECIALIST N

Person in charge: JOSE VICIOSO

Comments: The issues described in the associated consumer complaint were addressed with the person in charge during this visit. Request number 5085597.

No violations or enforcement actions recorded for this inspection.

Aug 1, 2022 — Focused Inspection· Focused Inspection

Inspector: CAROLYN DRAGONE

Comments: Trainee present during inspection. All violations verified by primary inspector. Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

Silver Lake Grocery in Tallahassee: Stop-Sale & Stop-Use Orders (8)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Silver Lake Grocery in Tallahassee
Date	Order Type	Product	Brand/Lot	Reason
Nov 12, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 30, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Oct 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Oct 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Proper Use of Utensils: Single-use/single-service articles: properly stored…

Silver Lake Grocery in Tallahassee: Frequently Asked Questions

When was Silver Lake Grocery in Tallahassee last inspected?: Silver Lake Grocery in Tallahassee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 12, 2025. Inspection type: Focused Inspection.
How many inspections has Silver Lake Grocery in Tallahassee had?: Silver Lake Grocery in Tallahassee has 10 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Silver Lake Grocery in Tallahassee find?: Silver Lake Grocery in Tallahassee was most recently inspected by FDACS on November 12, 2025 (Focused Inspection).
Has Silver Lake Grocery in Tallahassee had any stop-sale or stop-use orders?: Yes, Silver Lake Grocery in Tallahassee has 8 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 Silver Lake Grocery in Tallahassee?: The most frequently cited FDACS violations at Silver Lake Grocery in Tallahassee are: 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; 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 Pf; 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) Pf.
Does Silver Lake Grocery in Tallahassee have any repeat violations?: Yes, Silver Lake Grocery in Tallahassee has had the following violations cited on multiple FDACS inspections: 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; 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 Pf; 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) Pf.