| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 11/20/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Display Cooler | 37F |
| Sandwich Prep Cooler | 38F |
| Deli Warmers | 173F |
| Deli Sandwich Prep Table | 38F |
| Deli Walk-in Cooler | 36F |
| Bakery Walk-in Freezer | -5F |
| Bakery Walk-in Cooler | 37F |
| Produce Walk-in Cooler | 36F |
| Chicken Walk-in Cooler | 38F |
| Seafood Walk-in Cooler | 39F |
| Meat Walk-in Cooler | 37F |
| Grocery Walk-in Freezer | -13F |
| Dairy Walk-in Cooler | 39F |
| Retail Coolers | 36 to 40F |
| Retail Freezers | -15 to 1F |
| Description | Temperature | State Of Food |
|---|---|---|
| Raw Cod | 38F | |
| Raw Tilapia | 37F | |
| Raw Salmon | 38F | |
| Raw Beef Steak | 36F | |
| Raw Tuna | 35F | |
| Raw Shrimp | 35F | |
| Chili Soup | 168F | |
| Chicken and Wild Rice Soup | 149F | |
| Fried Chicken Tenders (Warmer) | 147F | |
| Fried Chicken Tenders (Blast Chiller) | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink (Deli) | 200 | Quaternary Ammonia | 69F | ||
| 3 Compartment Sink (Bakery) | 250 | Quaternary Ammonia | 70F | ||
| Sanitizer Spray Bottle (Bakery) | 150 | Quaternary Ammonia | |||
| 3 Compartment Sink (Produce) | 300 | Quaternary Ammonia | 73F | ||
| 3 Compartment Sink (Seafood) | 300 | Quaternary Ammonia | 70F | ||
| 3 Compartment Sink (Meat) | 200 | Quaternary Ammonia | 70F | ||
| Sanitizer Spray Bottle (Seafood) | 150 | Quaternary Ammonia | |||
| Produce Fruit Wash | 30 | Fruit Wash |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Observed employees inside of the Deli, bakery, and produce departments need instruction when testing the firm's sanitizer. Employees did not know how long to dip test strips to get an accurate reading. Several employees stated that 30 seconds was how long to dip the test strip. Per manufacturer's instructions, test strips must be placed in solution for 10 seconds in order to get the accurate parts per million. Me and Publix PIC walked these fresh departments through proper sanitizer testing. | Priority Foundation (PF) | 1 | |
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed 2 Deli employees leave food preparation from outside of the deli and return to food preparation without washing hands and donning new gloves. PICs voluntarily washed hands and put on new gloves before returning to food preparation. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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