How many inspections has Winn Dixie # in Tavares had?

Winn Dixie # 2261 in Tavares has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Winn Dixie # in Tavares find?

Winn Dixie # 2261 in Tavares was most recently inspected by FDACS on February 2, 2026 (Focused Inspection).

Has Winn Dixie # in Tavares had any stop-sale or stop-use orders?

Yes, Winn Dixie # 2261 in Tavares has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Winn Dixie # in Tavares have any repeat violations?

Yes, Winn Dixie # 2261 in Tavares 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.

Winn Dixie # in Tavares

Name: Winn Dixie # 2261 in Tavares Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 2, 2026

450 E Burleigh Blvd, Tavares, FL 32778

Orange County · Food Establishment · FDACS
Owner: Winn-dixie Stores LLC (wd1) Date of Visit
FDACS Estab #: 35569

Part of: Winn-Dixie Florida health inspections, violations & closures

Overview

Winn Dixie #2261 in Tavares received two stop-sale orders on August 1, 2025 for adulterated time/temperature control foods — one involving improper cooling of prepared fruits and ready-to-eat items, and another for cold-held products maintained above 41°F, including deli meats, cheeses, and prepared salads. Both products were voluntarily destroyed by facility management and witnessed by the inspector. An inspection on that same date documented eight violations, including two high-priority temperature control failures: cut fruits stored at 45°F and multiple retail display items ranging from 42–46°F, most of which were corrected on site by relocating products to the freezer or walk-in cooler. A hand washing violation was also documented and corrected during the deli inspection. A follow-up focused inspection on February 2, 2026 found no violations, with a trainee present and all observations verified by the primary inspector.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

12Violations

2Stop-Sale Orders

Last inspected FDACS: February 2, 2026

Winn Dixie # in Tavares: FDACS Inspection History (3)

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.

2026 — 1 inspection

Feb 2, 2026 — Focused Inspection· Focused Inspection

Inspector: Address: 450 E Burleigh Blvd Tavares, FL 32778-5257

Comments: Trainee present during inspection. All violations verified by primary inspector. Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2025 — 1 inspection

Aug 1, 2025 — Met Sanitation Inspection Requirements· 8 violations· 2 stop-sale orders· Met Requirements

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Person in charge: CHRISTINA VANZANT

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. Employee Health Guidelines, Time as a Public Health Control Requirements handout, and Cooling Foods handout provided.

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: Fruits cut and packaged two hours prior were placed into the retail fruit display cooler before cooling to 41 degrees F. (Half watermelons 45 degrees F. Cantaloupe, Honeydew, and watermelon trio cut fruit trays 45 degrees F.) COS: All items were relocated to freezer to be rapidly cooled. Packages of cole slaw with an internal temperature of 46 degrees F were placed into the ready to eat deli display case at an unknown time without being cooled to 41 degrees F. COS: All out of temperature packages of cole slaw were voluntarily discarded. See Stop Sale and Release. Packages of commercially processed rotisserie chicken salad with an internal temperature of 45 degrees F were placed in the retail island display cooler this morning before cooling to 41 degrees F. COS: Product was moved to freezer and rapidly cooled to 41 degrees F within required 4 hour time frame.

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 items were found in the retail island display cooler above 41 degrees F. (Ring Bologna 45 degrees F. Port Wine Chese Ball 44 degrees F. Mild Salsa 44 degrees F. Roasted Garlic Hummus 46 degrees F. Uncured Franks 46 degrees F. Jumbo Franks 46 degrees F. Tri Color Pasta Salad 44 degrees F. Sliced Ham 42 degrees F. Sliced Pepperoni 43 degrees F. Sliced Salami 44 degrees F. Fried Chicken Platter 44 degrees F.) All out of temperature items were at the front of the shelves and stacked past the load limit. Mushrooms stuffed with mozzarella cheese were found with an internal temperature of 46 degrees inside the produce display cooler. COS: All items were voluntarily discarded. See Stop Sale Order and Release.

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Deli: Establishment does have written procedures for the use of time as a public health control, but they do not indicate the manner in which the 4-hour time limit for hot food holding will be marked for each identified food.

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)

Seafood: A whole fried turkey chub was tightly covered with aluminum foil while cooling in the seafood walk in cooler. COS: Foil was unfolded to allow heat to escape and hasten cooling process. Deli: Prepared in house meat and cheese sandwiches are packaged in closed clam shell containers and stored on trays on rolling cart in the walk in cooler. COS: Packages were opened to hasten cooling process. Produce: Melons are cut and immediately placed in closed plastic containers or tightly wrapped in plastic wrap.

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

Deli: Establishment provided probe thermometer showed 38 degrees F when placed in ice bath. COS: Establishment provided new thermometer before the end of inspection.

3-303.12 Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice. 3-303.12

Retail: Dripping condensation accumulating from the deli meat and cheese display case windows causing pooling water on the top of commercially processed packaged foods in the ready to eat deli display case. COS: Water was cleaned up on packaged foods and glass windows.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Dry Grocery: Broken drain plate on floor in front of freezer in dry grocery area.

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

Produce: Pooling water accumulating on floor under the warewashing sink and handwashing sink in the back area. Dry Grocery: Pooling water on floor in front of freezer door in the back area where dry groceries are stored.

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.

2023 — 1 inspection

Feb 22, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: DOUGLAS HULSER

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

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

Seafood: Cooked shrimp 42-43 degrees F, probed internally with a calibrated thermometer. COS: The shrimp was placed into the walk-in cooler to chill to 41 degrees F or lower. x Print Date: 2/22/2023 Page 1 of 3

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: Observed food service employee touch face and glasses, then touched clean equipment. COS: The employee washed their hands and the pan was washed, rinsed, and sanitized. No food was affected. x

Good Retail Practice Violations

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

Deli: Plastic forks not displayed with lip-contact surface protected. COS: The forks were placed in a container with the handles upwards. 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

Produce: Threaded faucet with splitter device missing back flow prevention device on the hose side. Mop sink: Threaded faucet with splitter device missing back flow prevention device. o

Winn Dixie # in Tavares: Stop-Sale & Stop-Use Orders (2)

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 Winn Dixie # 2261 in Tavares
Date	Order Type	Product	Brand/Lot	Reason
Aug 1, 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.
Aug 1, 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.

Winn Dixie # in Tavares: Frequently Asked Questions

When was Winn Dixie # in Tavares last inspected?: Winn Dixie # 2261 in Tavares was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 2, 2026. Inspection type: Focused Inspection.
How many inspections has Winn Dixie # in Tavares had?: Winn Dixie # 2261 in Tavares has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Winn Dixie # in Tavares find?: Winn Dixie # 2261 in Tavares was most recently inspected by FDACS on February 2, 2026 (Focused Inspection).
Has Winn Dixie # in Tavares had any stop-sale or stop-use orders?: Yes, Winn Dixie # 2261 in Tavares has 2 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 Winn Dixie # in Tavares?: The most frequently cited FDACS violations at Winn Dixie # 2261 in Tavares 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; 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; 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.
Does Winn Dixie # in Tavares have any repeat violations?: Yes, Winn Dixie # 2261 in Tavares 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.