How many inspections has Key Food Supermarket in Winter Garden had?

Key Food Supermarket #4256 in Winter Garden has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key Food Supermarket in Winter Garden find?

Key Food Supermarket #4256 in Winter Garden was most recently inspected by FDACS on August 4, 2025 (Focused Inspection).

Has Key Food Supermarket in Winter Garden had any stop-sale or stop-use orders?

Yes, Key Food Supermarket #4256 in Winter Garden has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Key Food Supermarket in Winter Garden

Name: Key Food Supermarket #4256 in Winter Garden Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 4, 2025

624 S Dillard St, Winter Garden, FL 34787

Orange County · Supermarket · FDACS
Owner: Jjb Food Corporation
FDACS Estab #: 313953

Overview

Key Food Supermarket #4256 in Winter Garden has been subject to three stop-sale orders issued on December 18, 2024, all requiring immediate removal of time-temperature control for safety foods found in violation of adulteration and date-marking standards under Florida Food Law. The products were voluntarily destroyed by establishment management and witnessed by the inspector. The facility's compliance record shows seven inspections between April 2023 and August 2025. A comprehensive inspection on December 18, 2024 identified 23 priority violations, primarily centered on cross-contamination of raw animal foods, inadequate sanitizing solution strength, and improper temperature control for hot-held items. Specific findings included raw turkey drumsticks stored directly above raw pork loin in the walk-in cooler, a 3-compartment sink sanitizing solution testing at 0 ppm (minimum required 200 ppm), cooking equipment not properly sanitized due to failed sanitizer, a deli slicer used more than 4 hours without washing or sanitizing, and hot-case items including chicken empanadas (118–121°F), beef empanadas (124–126°F), and cheese rolls (113°F) all below the required 135°F minimum. All cited violations were corrected on site during the inspection. A follow-up inspection on January 2, 2025 documented nine priority violations, including repeat findings of raw chorizo improperly stored above ready-to-eat ham, sanitizing solution at 0 ppm, unsanitized cooking equipment, and hot-case items below temperature (chicken empanadas 118–121°F, beef empanadas 124–126°F, ham and cheese empanadas 117–121°F). All violations were corrected on site. Subsequent focused inspections on February 19, February 27, May 2, and August 4, 2025 resulted in zero violations. The most recent inspection on August 4, 2025 was a focused inspection with zero violations noted.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

32Violations

3Stop-Sale Orders

Last inspected FDACS: August 4, 2025

Key Food Supermarket in Winter Garden: FDACS Inspection History (7)

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 — 3 inspections

Aug 4, 2025 — Focused Inspection· Focused Inspection

Inspector: JULIE HINKLEY

Comments: Visit due to request 513445.

No violations or enforcement actions recorded for this inspection.

May 2, 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.

Jan 2, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: LUIS ANGEL

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 Area: Raw chorizo was stored above ready-to-eat ham. COS: Raw chorizo was rearranged and stored properly. Y x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Kitchen Area: The sanitizer solution at the 3-compartment sink was tested at 0 ppm. COS: Sanitizing solution was remixed and tested at 200 ppm per manufacturer's recommendation. Y x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen Area: Cooking equipment and utensils were not properly sanitized after cleaning, due to the sanitizing solution testing at 0 ppm. COS: Solution was remixed, cooking equipment and utensils were re-washed, rinsed, and sanitized. Y 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) PPRepeat

Service Area: Hot case had several items below 135 degrees F( chicken empanadas 118-121F, beef empanadas 124-126F, ham and cheese empanadas 117-121F, and cheese rolls 113F). COS: Items below 135F were rapidly reheated and verified at 165 degrees F or above. Y x Print Date: 1/2/2025 Page 1 of 3 24 Pf Citation Description: 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 Pf Observation: Establishment's written procedures for the clean-up of vomit and diarrhea is missing the component of discarding exposed food and single-service/single-use items. Industry guidance was provided.

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 Area: Freezer has packages of ice cream with heavy build-up of ice on them.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Service Area: Multiple employees are wearing watches while working with exposed food items.

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

Service Area: Hot case storing fried items was unable to maintain temperature at 135 degrees F or above for time/temperature control for safety food items. COS: Hot case temperature was adjusted by person-in-charge during inspection and verified of maintaining temperature at 135 degrees F or above.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

The women's restroom used by employees does not have a covered receptacle available.

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

Back Area: Walk-in freezer has a build-up of ice below the cooling fan unit.

2024 — 3 inspections

Dec 18, 2024 — Re-Inspection Required· 23 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Person in charge: LUIS ANGEL

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. The Guidance for Written Procedures for the Clean-up of Vomit and Diarrhea, Food Allergy Awareness, Dishwashing Procedures, Cooling Food, Cooking and Hot Holding Food Handouts were provided in English and Spanish where available. 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 non-compliance was demonstrated with regard to the person in charge by violations in cold holding, hot holding, cooling, and improper sanitization of equipment. o

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Meat Processing Area: In the walk-in cooler raw turkey drumsticks were stored directly on top of raw pork loin. COS: Raw turkey was relocated to poultry area of cooler. Y x Print Date: 12/19/2024 Page 1 of 5 13 P Citation Description: 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) P Observation: Retail Area: Raw chorizo was stored directly above ready ready-to-eat chorizo and ham. Raw bacon was stored over ready-to-eat turkey bacon. Front Stock Area: Walk-in cooler had raw chicken stored above ready-to-eat soup. COS: Items were rearranged appropriately.

Kitchen Area: The sanitizer solution at the 3-compartment sink was tested at 0 ppm. COS: Discussion occurred on how to properly mix and test solution. Sanitizing solution was remixed at tested at 200ppm per manufactures recommendation. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen Area: Cooking equipment and utensils were not properly sanitized after cleaning, due to the sanitizing solution testing at 0 ppm. COS: Solution was remixed and cooking equipment and utensils were re-washed, rinsed and sanitized. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Kitchen Area: Utensils stored in garlic and corn flour had dried food debris on the handles. COS: Utensils were relocated to the warewashing area to be washed, rinsed and sanitized.

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

Deli Area: Deli slicer in use more than 4 hours had not been washed, rinsed, and sanitized since first use. COS: Slicer was dissembled and washed, rinsed, and sanitized. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Area: Meat grinder not in use day of inspection had old food debris on internal parts. COS: Grinder was washed, rinsed, and sanitized.

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 Produce Area: Pico de gallo made on-site day of inspection was available for customer self-service with internal temperatures of 59-63 degrees F. COS: Pico de gallo was relocated to freezer and rapidly cooled to 41 degrees F or below. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen walk-in cooler had deep pans of cow feet broth, cooked the day prior to inspection, with the center portion having internal temperatures of 44-45 degrees F while the outer portions had internal temperatures of 40 degrees F. COS: Broth not fully cooled within the 6-hour parameter was voluntarily discarded. x Print Date: 12/19/2024 Page 2 of 5 Y x 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: Service Area: Chicken tenders in hot bar had internal temperatures of 121-127 degrees F. Chicken empanadas and potato balls in the hot case had internal temperatures of 119-129 degrees F COS: Chicken tenders, empanadas and potato balls were reheated to 165 degrees F or above. 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

Service Area: Various salads in cold bar had internal temperatures above 41 degrees F (coleslaw salad 54-55F, avocado and tomato salad 57-61F, and chopped romaine salad 55-59F) Salad temperatures were verified at 41 degrees F or below previously during inspection. COS: Salads were relocated to freezer to rapidly cool to 41 degrees or below. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Kitchen walk-in cooler had boiled pork dated as prepared on 12/02/24 still available for use on 12/18/24. Salmon salsa was dated as prepared on 12/06/24 still available for use on 12/18/24. Service Area: Sliced watermelon dated as prepared 12/10/24 was still available on 12/18/24. COS: Items past the 7-day limit were voluntarily discarded. Y 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 Area: Opened packages of deli meat were not date marked. COS: Date opened was determined and properly dated. Y 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's written procedures for the clean-up of vomit and diarrhea was missing the component, discarding exposed food and single-service/single-use items. Industry guidance was provided.

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

Service Area: Employee touched their face with single-use gloves on and went to work with exposed food. COS: Employee was stopped, handwashing was discussed, and employee washed hands and donned new gloves. 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

Kitchen Area: Employee filled cup of ice with water from the handwashing sink. COS: Handwashing procedures were discussed and employee used 3 compartment sink.

Good Retail Practice Violations

3-501.11 Stored frozen food not maintained frozen. 3-501.11

Back Area: There was a pallet of items labeled "keep frozen" stored in the dairy walk-in cooler that had began to thaw. COS: Ice cream bars and French fries were relocated to the walk-in freezer to rapidly freeze. Ice cream containers no longer frozen were voluntarily discarded.

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen walk-in cooler had items in the process of cooling tightly covered. COS: Cooling methods were discussed, and items were loosely covered.

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen walk-in cooler had cow feet broth cooling in deep containers. COS: Cooling procedures were discussed and broth was voluntarily discarded due to not cooling within cooling parameters.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Service Area: Multiple employees were wearing watches and bracelets while working with exposed food items.

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)

Service Area: Utensils used to distribute fried items were stored with handle touching ready-to-eat food. COS: Utensil was relocated to warewashing area and replaced with a sanitized utensil.

Service Area: Cold salad bar was unable to maintain time/temperature control for safety food at 41 degrees F or below. COS: Cold bar was repaired by a technician during visit.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

The women's restroom used by employees does not have a covered receptacle available.

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

Back Area: Walk-in freezer has a build-up of ice on the cooling fan unit.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature control.

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.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

Feb 27, 2024 — 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.

Feb 19, 2024 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

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

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Apr 5, 2023 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

Key Food Supermarket in Winter Garden: Stop-Sale & Stop-Use Orders (3)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Key Food Supermarket #4256 in Winter Garden
Date	Order Type	Product	Brand/Lot	Reason
Dec 18, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Dec 18, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Proper cooling methods used; equipment for temperature cont…
Dec 18, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…

Key Food Supermarket in Winter Garden: Frequently Asked Questions

When was Key Food Supermarket in Winter Garden last inspected?: Key Food Supermarket #4256 in Winter Garden was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 4, 2025. Inspection type: Focused Inspection.
How many inspections has Key Food Supermarket in Winter Garden had?: Key Food Supermarket #4256 in Winter Garden has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key Food Supermarket in Winter Garden find?: Key Food Supermarket #4256 in Winter Garden was most recently inspected by FDACS on August 4, 2025 (Focused Inspection).
Has Key Food Supermarket in Winter Garden had any stop-sale or stop-use orders?: Yes, Key Food Supermarket #4256 in Winter Garden has 3 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 Key Food Supermarket in Winter Garden?: The most frequently cited FDACS violations at Key Food Supermarket #4256 in Winter Garden are: 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.
Does Key Food Supermarket in Winter Garden have any repeat violations?: Yes, Key Food Supermarket #4256 in Winter Garden has had the following violations cited on multiple FDACS inspections: 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.