How many inspections has The Fresh Market # in The Villages had?

The Fresh Market # 0096 in The Villages has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Fresh Market # in The Villages find?

The Fresh Market # 0096 in The Villages was most recently inspected by FDACS on September 30, 2025 (Met Sanitation Inspection Requirements).

Has The Fresh Market # in The Villages had any stop-sale or stop-use orders?

No, The Fresh Market # 0096 in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.

The Fresh Market # in The Villages

Name: The Fresh Market # 0096 in The Villages Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 30, 2025

3740 Wedgewood Ln, The Villages, FL 32162

Sumter County · Supermarket · FDACS
Owner: The Fresh Market INC (tfm)
FDACS Estab #: 403843

Overview

The Fresh Market #0096 in The Villages has had 4 inspections on record between March 2023 and September 2025, with a combined 10 violations. Two priority violations involving temperature control for ready-to-eat foods were documented in August 2025 and September 2025, both corrected on site. In August 2025, roasted turkey in the deli measured 43–45 degrees F and cut watermelon measured 43–44 degrees F when the required minimum is 41 degrees F; staff immediately moved the products to freezer storage. In September 2025, sushi items measured 45–47 degrees F in the customer self-service cooler; the person in charge transferred products to a reach-in cooler to continue cooling. An adulterated produce item—Italian peppers and onions with green mold—was voluntarily discarded in August 2025. Additional findings included improper storage of disinfecting spray above food packaging materials (corrected on site), a broken soap dispenser at the meat department handwashing sink (noted in March 2023), and misuse of a handwashing sink for non-handwashing purposes in August 2025. The most recent inspection on September 30, 2025 resulted in Met Sanitation Inspection Requirements with violations corrected on site.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

10Violations

Last inspected FDACS: September 30, 2025

The Fresh Market # in The Villages: FDACS Inspection History (4)

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 — 2 inspections

Sep 30, 2025 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

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.

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) PPRepeat

Retail area: Internal temperature of various sushi prepared and packaged at 10:00 am on the day of inspection measured above 41 degrees F at 11:35 am in customer self-service retail cooler (California rolls-46 F, Chefs Special 45-47 ). COS: Person in charge moved all the products from retail cooler to the reach-in cooler to continue cooling to 41 F or below and verified by the inspection. Repeat COS Y x Repeat COS

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

Food prep area: Spicy mayonnaise in squeeze bottle and sesame seed in bottle shaker container not labeled.

Aug 1, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: BRIAN BARTOLOMEO

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.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Produce area: Italian peppers & onions Veggies Sausage in prodiuce retail cold display case has green mold like substance on surface. COS: Person in charge voluntarily discarded the product. 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

Deli area: Internal temperature of Roasted turkey sliced and packaged at 10 am on day of inspection available for customer self- service measured 43-45 degrees F 11:30 am. Produce area: Internal temperature of watermelon cut and packaged in store at 10 am on day of inspection measured 43-44 degrees F at 12:30 am in retail cooler. COS: All the products were moved from retail cooler to freezer for rapid cooling and verified by the inspector. 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

Back storage: Disinfecting cleaning spray stored directly above box of parchment baking paper sheets. COS: Cleaning spray moved to a designated area. x

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 area: Person in charge used handwashing sink to fill a cup with water for thermometer calibration.

Good Retail Practice Violations

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Meat retail area: Observed ice build up in freezer chest.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Seafood area: Employee water bottle stored together with seafood products. COS: Person in charge discard the items.

2024 — 1 inspection

Mar 18, 2024 — Met Inspection Requirements· Met Requirements

Inspector: PATRICK PACE

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to FoodSafety@FDACS. gov. Please note each observation that has been corrected, Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Mar 15, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: DOUGLAS HULSER

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

Risk-Based Violations

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP

Daily logs are missing initials, PH measurements and time entries 3/1, 3/3, 3/15. o

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

Hand washing sink facing the meat department : soap dispenser is broken and its difficult to get soap from the dispenser. o

The Fresh Market # in The Villages: Frequently Asked Questions

When was The Fresh Market # in The Villages last inspected?: The Fresh Market # 0096 in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 30, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has The Fresh Market # in The Villages had?: The Fresh Market # 0096 in The Villages has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Fresh Market # in The Villages find?: The Fresh Market # 0096 in The Villages was most recently inspected by FDACS on September 30, 2025 (Met Sanitation Inspection Requirements).
Has The Fresh Market # in The Villages had any stop-sale or stop-use orders?: No, The Fresh Market # 0096 in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Fresh Market # in The Villages?: The most frequently cited FDACS violations at The Fresh Market # 0096 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; 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 Pf; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
Does The Fresh Market # in The Villages have any repeat violations?: Yes, The Fresh Market # 0096 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.