Sprouts Farmers Market in The Villages
330 Buena Vista Blvd, The Villages, FL 32162
Sprouts Farmers Market in The Villages was issued two stop-sale orders on February 28, 2025 for temperature control violations affecting time/temperature control for safety foods. One order cited improper cold holding temperatures under FS 500.04 and FS 500.10 (adulterated product); the second cited failure to use approved thawing methods under FS 500 and FAC 5K-4. Both products were voluntarily destroyed by facility management and witnessed by the inspector. Since the stop-sale orders, the facility has undergone 8 focused inspections between May and March 2026, all yielding zero violations. These inspections included routine offsite sampling with lab results, a cool audit, and follow-up discussions regarding prior issues. The most recent inspection on March 11, 2026 found no violations.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: March 11, 2026
Sprouts Farmers Market in The Villages: FDACS Inspection History (16)
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.
— 2 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: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 11 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: Conducted a cool audit .
No violations or enforcement actions recorded for this inspection.
— 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: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in Request # 5131949 were discussed with the person in charge during this visit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in Request # 5132252 were discussed with the person in charge during this visit.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 6 violations· Met Requirements
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.
Trainee present during inspection. All violations verified by primary inspector.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
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 noncompliance has been demonstrated in regards to cooling and maintaining
written procedures.
Y
o
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: Various store made sushi rolls made at 8:00AM this morning had an internal
temperature of 42-53 degrees F at 10:30AM inside of the self service sushi cooler. (Crab Salad Rolls
47-48 degrees F. Crispy Crab Rolls 51-52 degrees F. Crispy Shrimp Rolls 51-53 degrees F. California
Rolls 42-46 degrees F.) COS: All out of temperature products were relocated to the walk in freezer to
rapidly cool & reached 41 degrees F or below by 11:15AM.
Y
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
The person in charge could not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout provided on 02/28/25 was reviewed.
Y
o
27
A copy of the special process approval, or associated documents, granted by the
Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c)Repeat
Establishment's special process approval letter was not made available during inspection.
COS: Special process letter was made available before the end of the inspection. Establishment does not
have a copy of their current accepted HACCP plan.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Processing Area: Squeeze bottles filled with various condiments not properly labeled to
identify contents inside of the reach in sushi cooler.
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)
Walk in cooler: Box of single use items stored under box of unwashed cucumbers and
unwashed avocados. COS: Employee rearranged items on shelf.
— Re-Inspection Required· 12 violations· 2 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Cooling Foods Document and Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided.
Trainee present during inspection. All violations verified by primary inspector.
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 noncompliance has been demonstrated in regards to cooling, cold holding, and
hand washing.
o
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
Processing: Raw Ready to eat tuna and salmon stored over jars of ready to eat mayonnaise
in reach in sushi prep cooler. COS: Employee relocated items.
x
Print Date: 2/28/2025
Page 1 of 3
14
P
Citation Description: After being cleaned, equipment food-contact surfaces or utensils not sanitized in:
hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil
surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved.
4-703.11 P
Observation: Warewashing Area: Employee immersed washed and rinsed knife in sanitizer for less than
30 seconds. COS: Employee properly sanitized knife.
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: Store made sushi rolls observed on processing counter at start of visit were placed
in retail reach in cooler for customer self service. Internal temperature indicates 42 - 53 degrees F. (Spicy
tempura roll 49-53 degrees F. Krispy crab roll 43-48 degrees F. Chef special roll 45-46 degrees F.
California roll 42 degrees F) COS: Employee moved all sushi rolls to freezer to rapidly cool.
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
The person in charge could not correctly respond to questions regarding foodborne disease.
Employee Health Guide handout was provided.
o
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: Internal temperatures of ready to eat packages of bao buns and pot stickers held in
retail cooler overnight indicates 42 - 45 degrees F. Employee states no internal temperature was taken
today. Products were located on top shelf and stored beyond the marked load limits of the cooler. Other
items held within load limits of cooler were able to maintain proper temperatures. COS: Employee
voluntarily discarded all out of temperature items. See supplements.
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 procedures in regards to clean up of Vomitus or
diarrheal event in food establishment. Industry handout provided.
27
A copy of the special process approval, or associated documents, granted by the
Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c)
Establishment's special process approval letter was not made available during inspection.
Establishment does not have a copy of their current accepted HACCP plan.
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
Processing Area: Repeated instances of employee handling clean utensils after engaging in
other activities without washing hands. COS: Employee properly washed hands and donned gloves before
continuing activities.
x
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration,
or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Processing: Reduced oxygen packaged raw tuna and raw salmon in the reach in sushi prep
cooler not cut open before the thawing process began. Fish was still frozen and had just started the
thawing process, and had a date of 2/28/25. COS: Packages were cut open to continue the thawing
process. Reduced oxygen packaged seared tuna in the reach in sushi display cooler was not cut open
before the thawing process began. Fish was completely thawed and had a date of 2/27/25. COS: Tuna
was voluntarily discarded. See supplement.
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Processing: No ambient thermometer provided inside the reach in sushi display cooler.
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)
Processing: Clean utensils stored under packages of ready to eat raw salmon and tuna
inside of the reach in sushi cooler. COS: Employee relocated all items for proper storage.
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)
Walk in cooler: Box of single use items stored under box of unwashed cucumbers.
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 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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: This onsite visit to put a FDACS sticker on Vended water machine, went to the establishment sticker posted already.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Vended Water Initial Inspection
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 9 violations· Met Requirements
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.
Trainee present during inspection. All violations verified by primary inspector.
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: Cooked shredded rotisserie chicken internal temperature indicates 44 degrees F.
Chicken was placed into retail for customer self service before being cooled to to 41 degrees F or below.
COS: Manager relocated chicken to cooler to be properly cooled.
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
Retail: Hot held rotisserie chicken internal temperature indicates 128-129 degrees F at
11:00AM in customer service hot hold case. Employee stated the internal temperature of 140 degrees F
was taken at 10:00AM. COS: Rotisserie chicken was removed from retail hot case to be cooled and
shredded within proper time frames.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Deli: Open chub of deli meat found underneath clam shell deli cooler without proper date
marking. Employee indicates item had been opened over 24 hours ago. COS: Employee properly dated
item during inspection.
x
Print Date: 1/24/2025
Page 1 of 3
26
P
x
Citation Description: 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 P
Observation: Deli: Spray bottle containing sanitizer was hanging on rack facing prep table over single use
items. COS: Spray bottle was properly relocated.
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
Deli: Employee used hand washing sink to fill cup of water. COS: Employee was guided to
use the warewashing sink.
Good Retail Practice Violations
3-302.15(A)
Raw fruits or vegetables not thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat
form. 3-302.15(A)
Deli: Employee placing unwashed grapes into packages of ready to eat snack trays. COS:
Employee properly washed produce.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored
with their handles above the top of the food and the container. 3-304.12(A)
Deli: Scooper was left in a cambro of mashed potatoes with the handle touching the food.
COS: Employee removed the scooper.
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
Meat Prep Area and Produce Area: Residue buildup on the spray wand head at the
warewashing sink.
4-603.16
Washed utensils and equipment not rinsed so that abrasives are removed and
cleaning chemicals are removed or diluted by use of a distinct, separate water rinse after washing and
before sanitizing when using a manual warewashing method, or use of a nondistinct water rinse that is
integrated in the application of sanitizer solution when using a warewashing machine, alternative
warewashing equipment with a detergent-sanitizer or a detergent-sanitizer for a warewashing system for
CIP equipment. 4-603.16
Bakery: employee skipped rinse step in warewashing procedures. Employee scrubbed pan
with soap and placed directly in sanitizer. COS: Employee was provided guidance on proper washing
procedures, changed sanitizer solution, and rewashed items correctly.
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
Back Area: No back flow prevention device attached to gray hose after splitter at the
threaded mop sink faucet.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: REQUEST 5093990
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
REQUEST 5092629
No violations or enforcement actions recorded for this inspection.
Sprouts Farmers Market in The Villages: 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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used. |
Sprouts Farmers Market in The Villages: Frequently Asked Questions
- When was Sprouts Farmers Market in The Villages last inspected?
- Sprouts Farmers Market in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Focused Inspection.
- How many inspections has Sprouts Farmers Market in The Villages had?
- Sprouts Farmers Market in The Villages has 16 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sprouts Farmers Market in The Villages find?
- Sprouts Farmers Market in The Villages was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).
- Has Sprouts Farmers Market in The Villages had any stop-sale or stop-use orders?
- Yes, Sprouts Farmers Market in The Villages 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 Sprouts Farmers Market in The Villages?
- The most frequently cited FDACS violations at Sprouts Farmers Market in The Villages are: 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; 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) Pf; 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) Pf.
- Does Sprouts Farmers Market in The Villages have any repeat violations?
- Yes, Sprouts Farmers Market in The Villages has had the following violations cited on multiple FDACS inspections: 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; 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) Pf; 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) Pf.
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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 Sprouts Farmers Market. How we collect and verify this data.