Vw Sprouts 612 in Tampa
15110 N Dale Mabry Hwy, Tampa, FL 33618
Vw Sprouts 612 in Tampa, FL has 9 FDACS food safety inspections on record with 16 violations.
Last inspected FDACS: December 29, 2025
Vw Sprouts 612 in Tampa: FDACS Inspection History (9)
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
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to Hurricane Milton follow-up.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused visit- Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 16 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout provided to establishment.
Risk-Based Violations
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours,
or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure. 4-602.12
Bakery department- food residue buildup on inside cavity of microwave.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Deli department- residue buildup on food contact surfaces of table-mounted can opener. COS- the
table-mounted can opener was cleaned during the visit.
x
Print Date: 5/17/2023
Page 1 of 5
18
P
Citation Description: 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
Observation: Deli department- couscous salad prepared on-site from a salad kit stored in the walk-in-freezer
had an internal temperature of 50 degrees Fahrenheit four hours after the salad was prepared. COS- the
couscous salad was voluntarily discarded during the visit. Packages of turkey sandwiches displayed in the retail
cooler for consumer self-service prepared today, had an internal temperature of 51 degrees Fahrenheit. COSthe turkey sandwiches were prepared less than 4 hours ago and were moved to the walk-in-cooler to cool down
to 41 degrees Fahrenheit during the visit.
x
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
Deli department- spray bottles of chemical cleaner hung on the shelves of the metal wire storage
rack near bottles of mustard. COS- the spray bottles of chemical cleaner were moved to an acceptable location
during the visit.
x
Print Date: 5/17/2023
Page 2 of 5
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
Deli department- observed employee leave and re-enter the processing area and don new gloves
without washing hands prior to donning gloves. COS- discussed proper handwashing techniques and the
employee washed their hands and donned new gloves.
x
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
Meat department- paper towels not provided at handwashing sink near meat display cooler. Deli
department- Paper towels not provided at handwashing sink near sandwich press. COS- paper towels were
provided at both handwashing sinks during the visit.
x
Good Retail Practice Violations
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)
Meat department- raw shrimp skewers were thawing in a standing bowl of water on the food
preparation sink and had an internal temperature of 70-72 degrees Fahrenheit. COS- the raw shrimp skewers
were voluntarily discarded by the establishment during the visit.
x
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
Back room area- light to the outside is visible on both sides of the loading bay door.
o
3-306.11
Food on display not protected from contamination by the use of packaging; counter,
service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P
Deli department- open packages of bread displayed on bread shelves for consumer self-service.
COS- open packages of bread were removed from retail sale to be properly packaged and protected in the
bakery department during the visit.
x
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
Deli department- observed employee wearing a watch while processing open food.
o
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
Deli department- observed employees processing open food and food utensils while not donning a
facial hair restraint.
o
3-304.14(B)(1)
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)
Deli department- wet wiping cloths stored on preparation table in between uses and not in a
sanitizer solution.
o
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)
Meat department- ice scoop stored on top of ice machine. COS- ice scoop was cleaned during the
visit and will be stored in a proper location.
x
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)
Meat department- basket of clean utensils stored hanging on handwashing sink. COS- basket of
clean utensils were moved to be cleaned and stored in an acceptable location during the visit.
x
4-501.18
Wash, rinse, and sanitizer solutions not maintained clean. 4-501.18
Meat department- scrubber and wall-attached hose nozzle stored in quaternary ammonium
sanitizer solution in the warewashing sanitizer basin. COS- the sanitizer solution was discarded during the visit.
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
Deli department, Produce department, Meat department- residue buildup on spray nozzle of hose
attached to the warewashing sink.
o
Print Date: 5/17/2023
Page 3 of 5
53
Citation Description: 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
Observation: Meat department- pool of standing water on floor near handwashing sink.
o
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
The 2023 food permit was not displayed. COS- the establishment obtained the 2023 food permit
and displayed the permit during the visit.
x
Vw Sprouts 612 in Tampa: Frequently Asked Questions
- When was Vw Sprouts 612 in Tampa last inspected?
- Vw Sprouts 612 in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 29, 2025. Inspection type: Focused Inspection.
- How many inspections has Vw Sprouts 612 in Tampa had?
- Vw Sprouts 612 in Tampa has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Vw Sprouts 612 in Tampa find?
- Vw Sprouts 612 in Tampa was most recently inspected by FDACS on December 29, 2025 (Focused Inspection).
- Has Vw Sprouts 612 in Tampa had any stop-sale or stop-use orders?
- No, Vw Sprouts 612 in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Vw Sprouts 612 in Tampa?
- The most frequently cited FDACS violations at Vw Sprouts 612 in Tampa are: 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 P; 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 Pf; 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12.
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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 Vw Sprouts 612. How we collect and verify this data.