Foodtown # in West Palm Beach
Last inspected:
5335 N Military Trl Ste 60, West Palm Beach, FL 33407Foodtown #0802 in West Palm Beach experienced a significant food safety incident on March 23, 2026, when 13 stop-sale and stop-use orders were issued after an inspection found 43 violations. The orders required the immediate destruction of products found adulterated under Florida Statutes 500.04 and 500.10, including items with temperature control failures, contamination risk, labeling violations, and unsanitary equipment use. All products were voluntarily destroyed by facility management and witnessed by the inspector. Violations documented during that inspection included raw animal food stored directly over ready-to-eat items in retail and meat department coolers, raw meat displayed for consumer self-service without proper controls, equipment and utensils not cleaned and sanitized during operating hours, ground beef held at 50°F instead of 41°F or below, and multiple cold-held foods maintained between 44–52°F. Most violations were corrected on site. The facility had 20 total inspections on record between 2024 and 2026, with zero violations cited during 14 focused inspections conducted between April 2024 and December 2025, indicating responsive compliance following the March 2026 enforcement action.
Summary generated from Florida FDACS public inspection records.
Foodtown # in West Palm Beach: FDACS Inspection History (20)
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.
— 1 inspection
— Re-Inspection Required· 43 violations· 12 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.
This visit is associated with request#5152877
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Employee Health Guidelines and reporting agreement provided.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail: Dented cans of beans displayed on shelf. COS: Dented cans were voluntarily
discarded with inspectors. See stop sale order and release.
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Seafood department: Shellstock tags not marked for when last is sold or discarded;
Shellstock tags not attached with original container.
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
Retail: Raw rice and blood sausage displayed over cooked ham and various cheeses in
reach-in cooler near alcohol cooler. Meat department: Raw fish stored over ready to eat chicken soup
seasoning. COS: Proper separation applied during visit.
x
Retail- raw meat displayed and offered for consumer self service. COS- utensils and bags
removed from area. Signage posted on containers of bulk raw animal food stating to ask employee for
assistance.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Halal meat department: Piece of tape and old food debris found inside meat grinder. Old
food debris build up on the upper wheel and corners of band saw machine. COS: Equipment was taken
apart to be clean and sanitized during visit.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Meat department: Utensils and equipment start using at 7 am not cleaned and sanitized at
12 pm during visit. COS: All utensils and equipment start clean and sanitize during visit.
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
Halal meat department: Ground beef displayed at reach-in cooler for customer self service
were not cooled to 41 degrees or below during visit. Ground beef packed at 8am were found at 10 am with
internal temperature taken with an accurate thermometer at 50 degrees F. Meat department: Beef sirloin
prepared at 8am displayed at reach-in cooler were found with internal temperature of 45 degrees. Produce
department: Cut watermelons, honey dew and cabbage prepared last night stored at walk-in cooler were
found with internal temperature between 50-52 degrees. Retail: Cut cabbages displayed at shelf for
customer self service were not cooled to 41 degrees or below during visit. Juice bar: Milk and half&half
used at coffee station were not cooled to 41 degrees or below within four hours during visit. COS: Ground
beef and beef were moved to walk-in cooler to continue cooling. Cut melons and cabbage were voluntarily
discarded during visit. See stop order and release.
x
Print Date: 3/24/2026
Page 3 of 7
19
P
Citation Description: 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
Observation: Deli department: Beef pockets displayed in hot case were found with internal temperature
between 120-134 degrees. Jerk pork and sauced chicken made two hours prior displayed at steam bar
were found with internal temperature between 90-134 degrees. COS: Beef pockets were voluntarily
discarded during visit. See stop use order and release. Jerk pork and sauced chicken were move to oven to
reheated and verified by inspectors.
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
Retail: Various cold foods include creamers, whipped cream, cheeses, ham, sausage,
chicken wings and legs, cold drinks with cut leafy greens displayed in coolers with internal temperature
between 44-52 degrees F. COS: All out of temperature time/temperature control for safety foods were
voluntarily discarded during visit. See Stop Sale order and release.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) PfPf
Retail: Missing consumer advisory for raw ready to eat oyster in seafood display case. COS:
Consumer advisory applied during visit.
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PP
Retail: Perfumes displayed over baby infant formulas at point of sale. COS: Proper
separation was applied during visit.
x
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap,
rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand
drying device. 2-301.12 PP
Juice Bar: Employee washed hands without rubbing hands together for 10-15 seconds
during visit. COS: Employee re-washed hands and donned clean gloves to work on foods.
x
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
Juice bar- food employee donned gloves and engaged in food prep after receiving payment
for product without washing hands. COS- employee washed hands and donned gloves.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Juice Bar: Employee washed hands at three compartment sink. COS: Employee re-wash
hands at hand sink and donned clean gloves to work on foods.
71
Hemp or Hemp Extract intended for Human Consumption sold or distributed in a
container that is not compliant with ASTM International D3475-20, Standard Classification of Child
Resistant Packages, because the container does not meet one or more of the descriptions of child-resistant
packages set out in Table 1 therein. 5K-4.034(6)(j), F.A.C.
Service counter- product containing Hemp intended for human consumption is not in child
resistant packaging. Issued stop sale and release. COS- product voluntarily discarded during visit.
x
74
Retailer selling Hemp or Hemp Extract intended for Human Consumption did not
post a clear and conspicuous sign directly adjacent to the display of the product which states: "THE SALE
OF HEMP OR HEMP EXTRACT INTENDED FOR HUMAN CONSUMPTION TO PERSONS UNDER THE
AGE OF 21 IS PROHIBITED. PROOF OF AGE IS REQUIRED FOR PURCHASE.". 5K-4.034(8)(a), F.A.C.
No age restricted sign posted adjacent to product containing Hemp intended for human
consumption. Signage provided via email.
o
75
Hemp or Hemp Extract intended for Human Consumption distributed or sold in the
state not labeled pursuant to s. 500 F.S., s. 581.217(7) F.S., 5K-4.034(6)(a), F.A.C.
Service counter- product containing Hemp intended for human consumption found in
packaging that does not have ingredients. Issued stop sale and release. COS- product voluntarily discarded
during visit.
x
75
Hemp or Hemp Extract intended for Human Consumption is distributed or sold in
packaging that does not include the number of milligrams of each marketed cannabinoid per serving. s.
581.217(7)(a)2.d., F.S. and 5K-4.034(6)(a), F.A.C.
Service counter- product containing Hemp intended for human consumption found in
packaging that does not have the number of milligrams of each marketed cannabinoid. Issued stop sale
and release. COS- product voluntarily discarded during visit.
x
Print Date: 3/24/2026
Page 1 of 7
75
Citation Description: Hemp Extract intended solely for Inhalation is not clearly labeled with the statement
"Not Intended For Ingestion - Do Not Eat". 5K-4.034(6)(e), F.A.C.
Observation: Service counter- product containing Hemp intended for human consumption found in
packaging that does not have the statement 'Not Intended for Ingestion- Do Not Eat'. Issued stop sale and
release. COS- product voluntarily discarded during visit.
x
75
Hemp and Hemp Extract intended for Human Consumption does not declare the
number of milligrams of each cannabinoid per serving and the serving size on the label. 5K-4.034(6)(c),
F.A.C.
Service counter- product containing Hemp intended for human consumption found in
packaging that does not have serving size. Issued stop sale and release. COS- product voluntarily
discarded during visit.
x
75
Hemp or Hemp Extract intended for Human Consumption is distributed or sold in
packaging that does not include the Internet address of a website where batch information may be
obtained. s. 581.217(7)(a)2.c., F.S. and 5K-4.034(6)(a), F.A.C.
Service counter- product containing Hemp intended for human consumption found in
packaging that does not have internet address. Issued stop sale and release. COS- product voluntarily
discarded during visit.
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
Juice Bar: Creamers and utensils stored at hand wash sink. Deli department: Utensils
including pots and filter stored in front of the hand wash sink next to three compartment sink. Hand wash
sink near food service was blocked by cart. Bakery: Working container with water stored inside hand wash
sink bay. COS: Items were removed to create access to hand wash sinks during visit.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail- prepackaged breads not labeled with allergens or ingredients. COS- items removed
from consumer reach during visit.
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)
Seafood department- reduced oxygen packaged fish stored in display cooler. COS- fish
voluntarily discarded during visit.
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)
Kitchen- frozen oxtail sitting on counter to thaw. COS- product placed in walk in cooler to
thaw.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Juice Bar- flying insect on food inside hot holding case. COS- food voluntarily discarded, hot
case washed and sanitized during visit. Retail produce- flying insect on Japanese pumpkins. COS- pumpkin
voluntarily discarded, area washed and sanitized during visit.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen- containers of jerk seasoning stored directly on floor. COS- food moved to a proper
location during visit.
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
Produce- broccoli in direct contact with undrained ice. COS- ice removed during visit .
3-304.14(B)
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, kitchen, meat department, & bakery - in use wiping cloths stored on counter. COSwiping cloths placed in sanitizer solution during visit.
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)
Juice bar- utensils stored in container of still water. COS- utensils moved to 3 compartment
sink to be washed and sanitized.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Juice bar- cup with no handle stored in food container. COS- cups removed from food
containers.
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)
Meat department- scoop stored in display case with handle touching meat. COS- scoop
moved to 3 compartment sink to be washed and sanitized.
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)
Deli-warewash area-knives stored between wall and wall mount knife rack. COS- knives
moved to 3 compartment sink to be washed and sanitized.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Back room- Door on grocery, seafood, & meat walk in cooler and freezer is rusted, and have
torn gaskets. Deli- shelving over 3 compartment sink is rusted.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Meat department- cutting boards heavily scored. COS- cutting boards moved to be
resurfaced.
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature, water
pressure, or water temperature measuring device not maintained in good repair or not accurate within the
intended range of use. 4-502.11(A) and (C)
Kitchen- knives are rusted. Issued stop use and release. COS- knives voluntarily discarded
during visit.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Back room-grocery, seafood, Halal meat, meat, and deli walk in freezers have build up of ice
and food residue on shelving.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce- drain pipe leaking under 3 compartment sink. Kitchen & Deli- Handwash sink not
attached to wall. Back room- hose connection leaking at mop sink.
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
Meat department- no backflow prevention device on spigot.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Produce- 3 compartment sink is directly plumbed.
6-501.19
Toilet room doors not kept closed except during maintenance and cleaning.
6-501.19
Back room- employee toilet room for women kept open during visit.
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, bakery, produce, meat, Halal meat, juice bar and seafood- walls and floors have an
accumulation of food residue.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli- stained ceiling tiles, broken floor tiles, holes in wall. Halal meat- paint chipping off
ceiling, broken floor tiles. Meat- rust spots on ceiling, broken floor tiles. Seafood- broken floor tiles. Meatbroken floor tiles, holes in floor. Back storage area- holes in concrete floor. Holes in hallway walls.
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
Back room- upstairs storage area has employee clothing stored on top of boxes of food.
Office- employee clothing stored on top of cases of beverages. COS- personal belongings moved to
appropriate location during visit.
4-301.14
Ventilation hood systems and devices not sufficient in number and capacity to
prevent grease or condensation from collecting on walls and ceilings. 4-301.14
Kitchen- hood system not sufficient to prevent grease from collection on walls and ceilings.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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.* Prevention of Food Contamination: Insects, rodents, and animals not present.
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.* Prevention of Food Contamination: Insects, rodents, and animals not present.
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 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 hot 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 500.04; 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 500.04; FS 500.11 Misbranded.* Labeling
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.* Approved Source: Food in good condition, safe and
unadulterated.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Container Requirements
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.* Container Requirements
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 6 inspections
— 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.
— Focused Inspection· Focused Inspection
Comments: Visited establishment per request 5133987, issue was addressed with the person in charge
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Request 5130863, issue was addressed with the person in charge.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 3 stop-sale orders· Focused Inspection
Comments: Visited establishment per request 5126924
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
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 - Check-back Needed· Re-Inspection Required
Comments: Stop Sale Order issued on 10/30/24 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of product. Failure to comply with the request for written release may or will
result in Administrative Action.
This offsite industry visit is being conducted to document a conversation to help assist the food establishment with compliance of
recent food safety observations and continuing issues.
No violations or enforcement actions recorded for this inspection.
— 6 inspections
— Focused Inspection· Focused Inspection
Comments: Stop Sale Order issued on 10/30/24 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of product. Failure to comply with the request for written release may or will
result in Administrative Action.
Visit conducted for Request #5124098 and was addressed with management during visit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· 5 violations· 5 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.
Visited establishment per request 5121318, issue discussed with person in charge
Stop Sale Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of product. Failure to comply with the request for written release may or will result in
Administrative Action.
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
Retail- Raw fish displayed over ready to eat sauce in reach in cooler. COS- raw items moved
to appropriate location during visit.
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
Retail- creole seasoning displayed above bunker coolers have an internal temperature of 66
degrees F when taken with an accurate thermometer. Issued stop sale and release. Product voluntarily
discarded during visit.
3-404.11
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf
Retail- store packaged coconut juice does not have warning label. COS- issued stop sale
and release. Product labeled correctly during visit
Retail- Flor Caribbean Traditional Spice and Sea moss gel displayed in reach in cooler.
Issued stop sale.
o
Good Retail Practice Violations
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- broccoli covered in ice is displayed in non draining bin. COS- ice removed from bin.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Print Date: 10/30/2024
Page 1 of 4
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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.* Conformance With Approved Procedures: Conformance with
approved procedures.
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· 1 stop-sale order· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous visit.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection - Check-back Needed· 2 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.
Visited establishment per request 5121185, issue was addressed with person in charge
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) PPRepeat
Retail- packaged raw and ready to eat meat displayed in bunker cooler has internal
temperatures of 45-48 degrees F when taken with an accurate thermometer. Issued stop sale and release.
All meat was voluntarily discarded during visit.
Good Retail Practice Violations
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Retail- bunker cooler not maintaining temperature to keep TCS (temperature control for
safety) foods at 41 degrees F or below. Ambient temperature of bunker cooler is 45 degrees F when taken
with an accurate thermometer. Issued stop use.
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 USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 10/21/2024
Page 1 of 2
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________ the person in charge of FOODTOWN # 0802 hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
TERRI RAINEY, SANITATION AND SAFETY SPECIALIST
JOSEPH TORRES, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 10/21/2024
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· 4 violations· 1 stop-sale order· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
Retail-raw beef, raw pork snouts and pork feet offered for consumer self service. COS- tongs
and storage bags were removed from consumer reach during visit.
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
Retail- raw chicken displayed in reach in cooler has an internal temperature of 48 degrees F
when taken with an accurate thermometer. COS- chicken had been cut and packaged 1 hour ago, chicken
was placed in proper refrigeration for cooling.
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
Meat department- bleach stored in handwash sink. COS- bleach moved to appropriate
location during visit.
Good Retail Practice Violations
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- Ice inside pre-packaged frozen sweets displayed in reach in freezer . COS- issued
stop sale and release. All items were voluntarily discarded during visit.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Contamination prevented during food
preparation, storage and display.
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: Visited establishment per request 5116834, 5116842
No violations or enforcement actions recorded for this inspection.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted for Request # 5104724. All concems were brought up to management during visit.
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.
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
ROBERT RUIZ, MAANGER
STEPHEN COLLINS, SANITATION AND SAFETY SUPERVISOR - SES
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Deli Backroom: Dough and pans of meat not covered within walk-in cooler. COS: All items
were covered during visit.
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: Sprouts that was packaged at 9:30am and probed with accurate thermometer with
internal temperature of 42-45 degree F on retail produce area at 10:30am. Cut beef items that was
packaged at 9:00am and with internal temperature of 45-47 degree F on retail meat area at 11:00am. COS:
All items were placed in walk-in cooler to properly cool during visit.
x
Good Retail Practice Violations
4-203.12
Ambient air and water temperature measuring device scaled in Celsius or dually
scaled in Celsius and Fahrenheit not designed to be easily readable or not accurate to ± 1.5°C in the
intended range of use; or if scaled only in Fahrenheit, not accurate to ± 3°F in the intended range of use.
4-203.12 Pf
Backroom: Ambient thermometer stating 50 degrees F but true ambient temperature is 40
degree F within walk-in dairy cooler.
o
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
Backroom: Rear receiving door left open during visit. Gap with visible light at bottom and
between doors of rear exit door.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Deli Backroom: Cases of food stored on floor under shelving within walk-in cooler.
o
Print Date: 7/31/2023
Page 1 of 3
38
Citation Description: 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
Observation: Deli: All employees are not wearing beard guard when working around clean equipment.
o
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)
Bakery: Spoon not inverted in manner to prevent contamination on table.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat Department: Active leak under 3 compartment sink.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat Department: Tile floor is damaged and missing grout in processing area.
o
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: Buildup of debris on floor and under shelving of food service and cooking areas.
o
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management.
Request # 5092545 The issues described were address with the person in charge.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to request #5086345. Issues described in the request was discussed with management.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5084808 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request# 5081600 were addressed with the person in charge during this inspection.
Joint inspection with DOH.
No violations or enforcement actions recorded for this inspection.
Foodtown # in West Palm Beach: Stop-Sale & Stop-Use Orders (24)
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.
Foodtown # in West Palm Beach: Frequently Asked Questions
- When was Foodtown # in West Palm Beach last inspected?
- Foodtown # 0802 in West Palm Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 23, 2026. Inspection type: Re-Inspection Required.
- How many inspections has Foodtown # in West Palm Beach had?
- Foodtown # 0802 in West Palm Beach has 20 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Foodtown # in West Palm Beach find?
- Foodtown # 0802 in West Palm Beach was most recently inspected by FDACS on March 23, 2026 (Re-Inspection Required).
- Has Foodtown # in West Palm Beach had any stop-sale or stop-use orders?
- Yes, Foodtown # 0802 in West Palm Beach has 24 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 Foodtown # in West Palm Beach?
- The most frequently cited FDACS violations at Foodtown # 0802 in West Palm Beach 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; 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; 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.
- Does Foodtown # in West Palm Beach have any repeat violations?
- Yes, Foodtown # 0802 in West Palm Beach 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; 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; 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.
Nearby Establishments to Foodtown #
Stories You May Have Missed West Palm Beach
West Palm Beach Taco Spot Led 4 Restaurants Cited for High-Risk Violations, May 2026
Talkin' Taco on Okeechobee logged 5 high-severity violations in one week, including no manager on duty and an employee i…
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 Foodtown # 0802. How we collect and verify this data.