First Oriental Supermarket in Winter Haven
Last inspected:
737 Cypress Gardens Blvd, Winter Haven, FL 33880First Oriental Supermarket in Winter Haven has a documented pattern of temperature control failures and inadequate management oversight. Three separate stop-sale orders issued on October 9, 2025 required the voluntary destruction of time/temperature control foods that failed proper cooling and cold-holding protocols—cooked chicken, pork, and noodles measured between 42–57°F after more than six hours of cooling; waffle mix, boiled red bean, and Napa cabbage measured 42–48°F after overnight cooling; and shredded cheese measured 48°F in a reach-in cold unit. All products were destroyed under inspector supervision. The same October 2025 inspection documented 19 violations, including recurring high-priority failures: a food employee did not wash hands between processing areas or before donning gloves, and the person in charge failed to ensure active managerial control, as evidenced by cooling temperature violations, cold-holding temperature violations, and absent written employee health procedures. A prior June 2022 inspection found 10 violations including cracked preserved duck eggs on the retail shelf (discarded during inspection), no employee health policy, improperly cleaned slicing equipment, and undate-marked ready-to-eat foods, all corrected on site. The facility met a focused inspection on January 17, 2023 with zero violations. Violations corrected on site in June 2022 and October 2025 demonstrate responsive management, but the recurrence of foundational temperature control and management failures across inspections indicates systemic non-compliance with food safety fundamentals.
Summary generated from Florida FDACS public inspection records.
First Oriental Supermarket in Winter Haven: FDACS Inspection History (3)
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
— Failure to Renew Food Permit - Met Sanitation Inspection Requirements· 19 violations· 3 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events, copy of certified food manager
documentation, copy of employee health guide and employee reporting agreement, and copy of guidance for cooling foods and
food temperatures provided via email
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
Person in charge does not ensure active managerial control in the establishment as
evidenced by violations noted on the inspection report: Cooling temperatures, cold holding temperatures,
employee health, and written procedures.
o
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen - Food residue found on oil draining basket used the previous day. Basket was
removed from area and taken to 3 compartment sink for washing, rinse and sanitize.
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
Food service - Cooked chicken, cooked pork, cooked noodles, placed to cool overnight in
the reach-in cold unit measured 42-57*F this morning after more than 6 hours of cooling. COS, all foods
were voluntarily discarded by management. Stop sale and release orders issued. See supplement.
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
Food service - Waffle mix, boiled red bean, and Napa cabbage placed to cool overnight in
the reach-in cold unit measured 42-48*F this morning after more than 6 hours of cooling. COS, all foods
were voluntarily discarded during inspection. Stop sale order and release issued. See supplements.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No documentation available to verify that food employees have been informed in a
verifiable manner of their responsibility to report related to food illness.
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
Food service - Shredded cheese inside reach-in cold unit measured 48*F. COS, item was
voluntarily discarded by management. Stop sale and release order issued. See supplement.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked 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 of preparation
not counted as day 1. 3-501.17(A) PfPf
Food service - Multiple cooked foods inside reach-in cold unit stored more than 24 hours,
not date marked. COS, Items were voluntarily discarded due to another violation.
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 does not have written procedures for employees to follow when responding
to a vomit or diarrhea event in the establishment.
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 / Kitchen - Food employee did not wash hands between entering and exiting the
various processing areas to handle clean utensils/equipment/food items and prior to donning gloves. COS,
employee washed hands and proper hand washing procedures were discussed with management.
x
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
Food service - No disposable towels available at hand sink.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
No Certified Food Protection Manager at Food Establishment.
Good Retail Practice Violations
100
The Food Establishment failed to timely submit its permit renewal application
and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida
Statutes.
The Food Establishment failed to timely submit its permit renewal application. COS,
establishment renewed permit during inspection.
x
A Supplemental Report was also issued during the visit which includes important information for management.
3-602.11(A)
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9
CFR 317. 3-602.11(A)
Retail - Bags of rice packaged onsite and raw frozen fish packages packaged onsite are not
labeled with information of manufacturer/packer. COS, items were properly labeled during inspection.
x
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
Back - Food not stored 6 inches from the floor inside the walk in freezer.
2-402.11
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
Kitchen / Food service - Employee with no effective hair restraint and working with open
foods.
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)
Kitchen / Food service - Wet in use wiping clothes stored on food preparation tables, not
held in sanitizer solution between use.
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
Food service - Reach in cold unit housing time temperature control for safety foods, not
maintaining proper cold holding temperature of 41*F or colder. COS, unit was removed from
establishment during the visit. Reach in cold preparation table housing time temperature control for safety
foods, not maintaining proper cold holding temperature of 41*F or colder. COS, unit was adjusted to
maintain proper cold holding temperature of 41*F or below.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Retail - Ice build-up inside reach-in freezers at the retail area.
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
Outdoors - Ice build-up inside walk in freezer located outdoors.
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.* 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 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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: Employee Health Guidelines and reporting agreement provided.
Risk-Based Violations
Retail Area- Preserved duck eggs on retail shelf were cracked and broken. COS- Preserved duck
eggs were discarded during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Kitchen Area- Slicer and chopping equipment on shelf of prep table near ware washing sink has a
build up of dried food residue. COS- Slicer and chopping equipment was cleaned and sanitized during inspection.
x
2-201.11(A)
The establishment does not require food employees or conditional employees to report to the
person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past
illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional
employee does not report necessary additional information such as date of onset of symptoms or illness, or
diagnosis without symptoms. 2-201.11(A) PP
Food establishment does not have a employee health policy in place. Provided person in charge with
employee health guidelines and reporting agreement handout.
o
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
Food Service Area- Cooked Shrimp in small reach-in cooler near boba station not date marked when
package is opened and thawed. COS- Shrimp date marked during inspection.Chicken steamed buns in reach in
cooler near prep table not date marked when package is opened. COS- Steamed buns date marked during
inspection.
x
Print Date: 6/7/2022
Page 1 of 3
26
P
Citation Description: 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 P
Observation: Retail Area- Chemicals stored over food items on retail shelf. COS- Chemicals moved to an
appropriate location during inspection.
x
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail Area- Duck eggs and containers of liquid ingredients in walk-in cooler not labeled. COS- Duck
eggs and containers of liquid labeled during inspection.
x
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
Retail Area- Food items stored on floor.
o
2-402.11
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
Food Service Area- Employee not wearing hair restraints while working with food.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Food Service Area- Outside surfaces of equipment throughout establishment have a build up of dried
food residue.
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
Kitchen Area- Floors under all equipment throughout establishment have a build up food debris and
dust.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail Area- Ceiling tiles throughout establishment have brown water stains and water damage.
o
First Oriental Supermarket in Winter Haven: 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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. |
First Oriental Supermarket in Winter Haven: Frequently Asked Questions
- When was First Oriental Supermarket in Winter Haven last inspected?
- First Oriental Supermarket in Winter Haven was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 9, 2025. Inspection type: Failure to Renew Food Permit - Met Sanitation Inspection Requirements.
- How many inspections has First Oriental Supermarket in Winter Haven had?
- First Oriental Supermarket in Winter Haven has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of First Oriental Supermarket in Winter Haven find?
- First Oriental Supermarket in Winter Haven was most recently inspected by FDACS on October 9, 2025 (Failure to Renew Food Permit - Met Sanitation Inspection Requirements).
- Has First Oriental Supermarket in Winter Haven had any stop-sale or stop-use orders?
- Yes, First Oriental Supermarket in Winter Haven 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 First Oriental Supermarket in Winter Haven?
- The most frequently cited FDACS violations at First Oriental Supermarket in Winter Haven are: 2-201.11(A): The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) P; 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with First Oriental Supermarket. How we collect and verify this data.