How many inspections has Vw Publix in Tampa had?

Vw Publix 0840 in Tampa has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Publix in Tampa find?

Vw Publix 0840 in Tampa was most recently inspected by FDACS on August 27, 2025 (Focused Inspection).

Has Vw Publix in Tampa had any stop-sale or stop-use orders?

No, Vw Publix 0840 in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Vw Publix in Tampa?

The most frequently cited FDACS violations at Vw Publix 0840 in Tampa 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; 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) P; 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.

Vw Publix in Tampa

Name: Vw Publix 0840 in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 27, 2025

10015 N Dale Mabry Hwy, Tampa, FL 33618

Pinellas County · Vended Water · FDACS
Owner: Ds Services of America INC.
FDACS Estab #: 280118

Part of: Publix Florida health inspections, violations & closures

Overview

Vw Publix 0840 is a vended water facility in Tampa operating under FDACS oversight. The facility had 6 inspections on record between March 2023 and August 2025. A single inspection in March 2023 documented 7 violations across temperature control, cross-contamination, and employee hygiene — all corrected on site during the inspection. The violations included raw shell eggs stored over ready-to-eat yogurt in cold storage, chicken noodle soup held at 127°F (below the required 135°F minimum), tarragon chicken breast salad and provolone cheese held at 43–48°F (above the required 41°F maximum), turkey pastrami not discarded after 7 days, and an employee handling food preparation equipment without handwashing. All affected products were voluntarily discarded. The subsequent 5 inspections from February 2024 forward recorded zero violations. Recent focused inspections in August 2025 documented that issues from prior compliance requests were addressed and lab results were provided.

Summary generated from Florida FDACS public inspection records.

6FDACS Insp.

7Violations

Last inspected FDACS: August 27, 2025

Vw Publix in Tampa: FDACS Inspection History (6)

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 — 3 inspections

Aug 27, 2025 — Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Person in charge: JENNIFER REDMOND

Comments: The issues described in request # 5137628 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Aug 18, 2025 — 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.

Mar 5, 2025 — Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: The issues described in request # 5127312 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Feb 12, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine inspection offsite. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Mar 20, 2023 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Person in charge: MARK TVAKOHA

Comments: Visit conducted per request # 5094549

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

Backroom: At time of receiving dairy delivery raw shell eggs placed on pallet over yogurt by employee. Later, in dairy walk-in cooler raw shell eggs still held over yogurt. COS: Raw shell eggs moved to proper storage as needed. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Deli retail: Internal temperatures of chicken noodle soup and chicken and wild rice soup measures 127 F and 105 F respectively. COS: Out of temperature soups voluntarily discarded. 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

Deli retail: Internal temperatures of Savory tarragon chicken breast salad held in deli retail cooler measures 43 F - 47 F. COS: Chicken salad voluntarily discarded. Other salads held in salad case measures 41 F or less. Internal temperature of Provolone cheese held in deli retail cheese cooler measures 48 F COS: Tested cheese voluntarily discarded excess cheese moved to back walk-in cooler. Deli food service area: Internal temperatures of cut tomatoes and bag lettuce held in under counter cooler measures 43 F - 47 F. COS: Cut tomatoes and bag lettuce quick chilled to 41 F in chill blaster before placing in proper refrigeration. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli: Open turkey pastrami not discarded after 7 days. COS: Turkey pastrami voluntarily discarded by person in charge. x Print Date: 3/20/2023 Page 1 of 3

Good Retail Practice Violations

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

Deli: Old food and grime build up on floor under and behind equipment. Grease and grime build up under and behind fryers. Bakery: Debris and grime on floor under equipment. o

Mar 20, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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 does not correctly respond to questions relating to foodborne illness. Reviewed previously provided employee health guide with person in charge. 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 prep area: Observed employee come into food processing area from storage area behind deli and begin to touch equipment without first washing hands before donning gloves. COS: Employee washed hands when reminded. x

Vw Publix in Tampa: Frequently Asked Questions

When was Vw Publix in Tampa last inspected?: Vw Publix 0840 in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 27, 2025. Inspection type: Focused Inspection.
How many inspections has Vw Publix in Tampa had?: Vw Publix 0840 in Tampa has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Publix in Tampa find?: Vw Publix 0840 in Tampa was most recently inspected by FDACS on August 27, 2025 (Focused Inspection).
Has Vw Publix in Tampa had any stop-sale or stop-use orders?: No, Vw Publix 0840 in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vw Publix in Tampa?: The most frequently cited FDACS violations at Vw Publix 0840 in Tampa 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; 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) P; 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.