Publix # in Tampa

Last inspected:

13178 N Dale Mabry Hwy, Tampa, FL 33618

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #1441 in Tampa has had 6 focused and routine inspections on record since January 2023, with violations documented in only 2 of those inspections. In August 2023, inspectors found ready-to-eat summer rolls and baby shrimp rolls in the customer self-service cooler measuring between 42°F and 44°F, below the required temperature for time/temperature control for safety foods. The person in charge was unable to correctly answer questions about preventing transmission of foodborne illnesses. Both violations were corrected on site: out-of-temperature products were relocated to the freezer and employee health policy was reviewed. In January 2023, a separate inspection documented seven violations, including internal temperatures of 43°F to 46°F for cut fruit bowls and cut honeydew melons in the retail open-air display cooler, which were quick-chilled to 41°F and below after discovery. Protein build-up on meat department equipment was cleaned and sanitized on site. A raw shellfish reminder sign was also missing at the point of sale. The most recent inspections in 2024 and 2025 recorded no violations, with inspectors conducting routine offsite sample collection and lab testing.

Summary generated from Florida FDACS public inspection records.

8FDACS Insp.
9Violations

Last inspected FDACS:

Publix # in Tampa: FDACS Inspection History (8)

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.

— 3 inspections
— Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Person in charge: RAEGAN CARRIL

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

— Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

— Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

— 3 inspections
— Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Person in charge: JUSTIN WOLFE

Comments: The issues described in request # 5113349 were addressed with the person in charge during this inspection

No violations or enforcement actions recorded for this inspection.

— Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Routine Sample Collection.

No violations or enforcement actions recorded for this inspection.

— Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

— 2 inspections
— Met Inspection Requirements· 2 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . JAMES PEK MUAN, PERSON IN CHARGE SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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 Area: Internal temperatures of summer rolls and baby shrimp rolls prepared in the morning and placed in customer self-service open air cooler measure between 42 F and 44 F. COS: Out of temperature products relocated to freezer to continue cooling process before placed in proper refrigeration. Proper cooling requirements discussed with person in charge. 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
Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. o
— Met Inspection Requirements· 7 violations· Met Requirements

Inspector: RICHARD BRASHER, ENVIRONMENTAL SPECIALIST II

Person in charge: MARK GALINDO

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat department: Old protein build-up on the meat cuber blades. COS: The meat cuber was cleaned and sanitized. 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)
Retail produce area: Dried food accumulation on the two of the self service scoops used for the trail mix/candied types of products. COS. These scoops were cleaned and sanitized during the inspection. 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 area: Internal temperature of the cut fruit bowls containing watermelon and cantaloupes, and packages of cut honey dew melons in the retail open air display cooler, measured 43 to 46 degrees F. COS: Foods were quick chilled to 41 F and below after it was determined that they were cut and put out for sale less than 2 hours ago. x
3-603.11(A) 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) PfPf
Retail area: No reminder provided for the raw shellfish, at the point of sale, in the seafood display. o Print Date: 1/5/2023 Page 1 of 3

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)
Deli: Packages of rotisserie chicken and packages of Chicken Alfredo are attempting to be cooled while the plastic lids are on the products. Under current conditions, is does not appear that the products will be able to reach cooling parameters within the allotted amount of time. COS. The lids were removed and the products were able to reach the required temperatures. x
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 area and Deli: Black residue build-up inside of the spray nozzles at the 3 compartment sinks. o
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Meat Dept: Dried protein accumulation on the interior of the band saw. COS. The band saw was cleaned during the inspection. x

Publix # in Tampa: Frequently Asked Questions

When was Publix # in Tampa last inspected?
Publix # 1441 in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 3, 2025. Inspection type: Focused Inspection.
How many inspections has Publix # in Tampa had?
Publix # 1441 in Tampa has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix # in Tampa find?
Publix # 1441 in Tampa was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).
Has Publix # in Tampa had any stop-sale or stop-use orders?
No, Publix # 1441 in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Publix # in Tampa?
The most frequently cited FDACS violations at Publix # 1441 in Tampa are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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); 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) P.

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