How many inspections has Publix in West Palm Beach had?

Publix #50 in West Palm Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Publix in West Palm Beach find?

Publix #50 in West Palm Beach was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).

Has Publix in West Palm Beach had any stop-sale or stop-use orders?

No, Publix #50 in West Palm Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Does Publix in West Palm Beach have any repeat violations?

Yes, Publix #50 in West Palm Beach has had the following violations cited on multiple FDACS inspections: 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 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.

Publix in West Palm Beach

Name: Publix #50 in West Palm Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 31, 2026

828 Southern Blvd, West Palm Beach, FL 33405

Palm Beach County · Supermarket · FDACS
Owner: Publix Super Markets INC (pub)
FDACS Estab #: 191781

Part of: Publix Florida health inspections, violations & closures

Overview

Publix #50 in West Palm Beach has 6 inspections on record dating from June 2023 to March 2026. A November 2025 inspection documented 7 priority violations, all corrected on site during the visit. Raw tuna was stored directly over washed lettuce and cooked brown rice in a reach-in cooler; the tuna was moved to the bottom shelf immediately. Sushi rolls prepared at 8:30 a.m. and held in the retail cooler registered internal temperatures of 44–50 degrees Fahrenheit at 10:30 a.m., below the safe temperature range; items were cooled down during the inspection. An employee testing pH levels of acidified rice used 2-ounce cups instead of the 4-ounce cups specified in the HACCP plan; the test was repeated with correct cup sizes. An employee returned to the service area and donned new gloves without washing hands after handling chemicals, then again without changing gloves after touching chemicals; the employee was instructed to wash hands and change gloves before handling open food. A June 2023 inspection found 12 violations across two citations: an in-use cutting board with black stains on the prep counter was cleaned and sanitized during the visit, and a sanitizer bottle stored hanging next to single-service items was moved to proper storage. An employee was instructed to wash hands after conducting multiple tasks. The person in charge did not correctly respond to questions about preventing disease transmission. Recent focused inspections in September 2025 and March 2026 resulted in no violations.

Summary generated from Florida FDACS public inspection records.

6FDACS Insp.

19Violations

Last inspected FDACS: March 31, 2026

Publix in West Palm Beach: FDACS Inspection History (6)

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

Mar 31, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Nov 14, 2025 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

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

3-302.11(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

Food service: Raw tuna stored over washed lettuce and cooked brown rice inside reach-in cooler under microwave. COS: Raw tuna moved to bottom shelf 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: Various sushi rolls that were made at 8:30am and placed in retail cooler for customer self service had internal temperatures of 44-50 degrees F when checked with an accurate probe thermometer at 10:30am. COS: Items were cooled down during visit and verified. x

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

Food service: Employee testing the PH of acidified rice used 2 oz cups instead of 4 oz cups as ordered to use in the HACCP plan. COS: The employee administered the test a second time using the correct size cups. 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

Food service: Employee returned to service area and immediately donned on new gloves to continue working with open food with out properly washing hands. Employee did not change gloves and wash hands after touching chemicals and returning to work with open food. COS: Employee washed hands and change gloves before working with open food upon instructions.

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 service: Various bottles of sauces on counter and held in reach in cooler under prep table not labeled with common name. COS: Sauces were labeled properly 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)

Food service: Knife used to prepare ready to eat foods stored in reach in cooler on unsanitized shelf. COS: Knife was moved to three compartment sink for proper cleaning.

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: Open sushi case had an ambient air temperature of 44-45 degrees F and unable to maintain temperature control foods at 41 degrees F or below. COS: Case was repaired during visit.

Sep 4, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 3 inspections

Dec 22, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

Jun 27, 2023 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: JOSE PAVON, 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. Request # 5099005 The Issues described were address with the person in charge.

Good Retail Practice Violations

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Retail - multiple dead flies throughout bottom shelve of produce display cooler adjacent to orange juice section.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Bakery - multiple single service items taken out of original protective packaging and stored on metal racks with food debris throughout.

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)

Deli - multiple single service items stored directly on the floor located inside storage room under racks.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail - food debris throughout the bottom shelve of reach in produce cooler located at cut fruit section.

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 - litter and debris throughout the floor located inside supply storage room. Back - soil floors throughout beverage rack area. Produce - litter and debris throughout the floor under back storage areas. Bakery and grocery walk in freezer with ice build up throughout.

Jun 27, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

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 . AUNG MYO HLAING, PERSON IN CHARGE JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Processing - in use white cutting board with black stains throughout located on prep counter. Cos - cutting board was cleaned and sanitized during inspection. 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

Food employee does not respond correctly to questions relating to food Bourne illnesses or symptoms associated with diseases transmissible through food. o

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

Processing - plastic bottle of sanitizer stored hanging on rack next to single service items. Cos - sanitizer bottle moved to proper storage during inspection. x

Processing - employee not washing hands after conducting multiple tasks leaving and re-entering dept and engaging to work with exposed foods. Cos - employee was instructed by inspector to wash hands. x

Good Retail Practice Violations

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)

Processing - metal scoop handle in contact with rice located inside container on storage rack.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing - soil build up throughout bottom shelve of reach in cooler , black like substance along the top areas of cooler rubber gaskets under cutting board.

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

Processing - mold like substance along the wall adjacent to prep cooler.

Publix in West Palm Beach: Frequently Asked Questions

When was Publix in West Palm Beach last inspected?: Publix #50 in West Palm Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 31, 2026. Inspection type: Focused Inspection.
How many inspections has Publix in West Palm Beach had?: Publix #50 in West Palm Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Publix in West Palm Beach find?: Publix #50 in West Palm Beach was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).
Has Publix in West Palm Beach had any stop-sale or stop-use orders?: No, Publix #50 in West Palm Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Publix in West Palm Beach?: The most frequently cited FDACS violations at Publix #50 in West Palm Beach are: 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 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; 6-501.11: Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112.
Does Publix in West Palm Beach have any repeat violations?: Yes, Publix #50 in West Palm Beach has had the following violations cited on multiple FDACS inspections: 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 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.