Deerfield-News.com-Deerfield Beach, Fl-Next up on supermarket inspections in Deerfield Beach is Sprouts which was inspected last on April 12, 2022 they had 14 out of compliance violations and 8 violations with citations.
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
388662
SF Markets LLC (SFM) Owner Code: SFM
111/Supermarket
5455 E High ST Ste 111 Phoenix, AZ 85054-5464
930 S Federal Hwy Deerfield Beach, FL 33441-5754
April 12, 2022
Sprouts Farmers Market
Food Entity Number:
Food Entity Name:
Date of Visit:
Food Entity Address:
Food Entity Mailing Address:
Food Entity Type/Description:
Food Entity Owner:
INSPECTION SUMMARY – Met Inspection Requirements
On 4/12/2022, Sprouts Farmers Market was inspected by TARIQUL ISLAM, a representative of the Florida Department of
Agriculture and Consumer Services. Any violations observed during this inspection must be corrected to be in compliance with
Chapter 500, Florida Statutes, and Rule 5K-4, Florida Administrative Code.
PERMIT APPLICATION INFORMATION
The permit application information was verified with management or a qualified representative.
COMPLIANCE KEY
IN = In Compliance OUT = Not In Compliance N/O = Not Observed N/A = Not Applicable
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Violation
Number Violation Description
Compliance
Status
1 IN SUPERVISION: Person in charge present, demonstrates knowledge, and performs duties
EMPLOYEE HEALTH: Management, food employee and conditional employee; knowledge,
responsibilities and reporting
2 IN
3 IN EMPLOYEE HEALTH: Proper use of restriction and exclusion
4 IN GOOD HYGIENIC PRACTICES: Proper eating, tasting, drinking, or tobacco use
5 IN GOOD HYGIENIC PRACTICES: No discharge from eyes, nose, and mouth
6 OUT PREVENTING CONTAMINATION BY HANDS: Hands clean and properly washed
PREVENTING CONTAMINATION BY HANDS: No bare hand contact with ready-to-eat foods or
approved alternative method properly followed
7 IN
PREVENTING CONTAMINATION BY HANDS: Handwashing sinks properly supplied and
accessible
8 IN
9 IN APPROVED SOURCE: Food obtained from approved source
10 N/O APPROVED SOURCE: Food received at proper temperature
11 IN APPROVED SOURCE: Food in good condition, safe and unadulterated
12 OUT APPROVED SOURCE: Required records available: shellstock tags, parasite destruction
13 IN PROTECTION FROM CONTAMINATION: Food separated and protected
14 OUT PROTECTION FROM CONTAMINATION: Food-contact surfaces: cleaned and sanitized
Page 1 of 6
FDACS 14205 Rev. 07/13
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Violation
Number Violation Description
Compliance
Status
PROTECTION FROM CONTAMINATION: Proper disposition of returned, previously served,
reconditioned, and unsafe food
15 IN
16 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cooking time and temperatures
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper reheating procedures for hot
holding
17 N/A
18 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cooling time and temperatures
19 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper hot holding temperatures
20 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cold holding temperatures
21 OUT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper date marking and disposition
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Time as a public health control:
procedures and records
22 N/A
23 IN CONSUMER ADVISORY: Consumer advisory provided for raw or undercooked foods
24 IN EMPLOYEE HEALTH: Procedures for responding to vomiting and diarrheal events
25 N/A CHEMICAL: Food additives: approved and properly used
26 OUT CHEMICAL: Toxic substances properly identified, stored, and used
27 N/A CONFORMANCE WITH APPROVED PROCEDURES: Conformance with approved procedures
95 IN SUPERVISION: Certified food protection manager
GOOD RETAIL PRACTICES
Violation
Number
Compliance
Status Violation Description
35 OUT FOOD IDENTIFICATION: Food properly labeled; original container
PREVENTION OF FOOD CONTAMINATION: Contamination prevented during food preparation,
storage and display
37 OUT
39 OUT PREVENTION OF FOOD CONTAMINATION: Wiping cloths: properly used and stored
41 OUT PROPER USE OF UTENSILS: In-use utensils properly stored
UTENSILS, EQUIPMENT AND VENDING: Food and nonfood-contact surfaces cleanable, properly
designed, constructed, and used
45 OUT
UTENSILS, EQUIPMENT AND VENDING: Warewashing facilities: installed, maintained, and used;
test strips
46 OUT
47 OUT UTENSILS, EQUIPMENT AND VENDING: Nonfood-contact surfaces clean
53 OUT PHYSICAL FACILITIES: Physical facilities installed, maintained, and clean
54 OUT PHYSICAL FACILITIES: Ventilation and lighting; designated areas used
COS = Corrected on Site P = Priority Citation Pf = Priority Foundation Citation
OBSERVATIONS AND CORRECTIVE ACTIONS
(Directly Associated with Foodborne Illnesses) (Supports or Leads to a Priority Citation)
INSPECTION: RISK BASED
Page 2 of 6
FDACS 14205 Rev. 07/13
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
INSPECTION: RISK BASED
Violation
Number Citation Description COS Observation
6 Food employee not cleaning hands in a handwash x
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 Pf
DELI PROCESSING AREA: FOOD
EMPLOYEE WASHED HANDS IN 3
COMPARTMENT SINK. COS:
FOOD EMPLOYEE WASHED
HANDS IN HAND WASH SINK
AFTER DISCUSSING PROPER
HAND WASHING PROCEDURES.
Pf
6 Food employee not cleaning hands or exposed x
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 P
DELI PROCESSING AREA: FOOD
EMPLOYEE DONNING HAND
GLOVES WITHOUT WASHING
HANDS FIRST BEFORE
ENGAGING IN FOOD
PREPARATION. COS: FOOD
EMPLOYEE WASHED HANDS
AFTER DISCUSSING PROPER
HAND WASHING PROCEDURES.
P
12 Shellstock tags or labels do not remain attached to o
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 Pf
SEAFOOD DEPARTMENT: DATE
WHEN THE LAST SHELLFISH
WAS SOLD OR SERVED NOT
RECORDED ON THE SHELLFISH
TAGS.
Pf
Page 3 of 6
FDACS 14205 Rev. 07/13
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
INSPECTION: RISK BASED
Violation
Number Citation Description COS Observation
14 Surface of utensil or equipment contacting food that is o
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)
DELI PROCESSING AREA: DRIED
FOOD PARTICLES BUILD UP IN
CAN OPENER BLADE.
21 Refrigerated, ready-to-eat, time/temperature control x
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) Pf
SEAFOOD DEPARTMENT:
COOKED SHRIMP AND CRAB
CLAWS HELD IN SEAFOOD CASE
FOR OVER 24 HOURS NOT DATE
MARKED. COS: COOKED
SEAFOOD WERE DATE MARKED
BY PIC.
Pf
26 Poisonous or toxic materials not stored to prevent x
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 P
DELI PROCESSING AREA:
SANITIZER BLOCK STORED ON
AIR VENTED METAL DRY RACK
OVER CLEANED UTENSILS. COS:
SANITIZER BLOCK REMOVED BY
PIC.
P
INSPECTION: GRP
Violation
Number Citation Description COS Observation
35 Working container holding a food or food ingredient x
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
DELI PROCESSING AREA: BULK
BINS CONTAIN TURKEY, BBQ
AND HERB SEASONING NOT
LABELED. COS: BULK BINS
LABELED BY PIC.
37 Food not stored at least 6 inches above the floor; in a o
clean, dry location; or food stored where it is exposed
to splash, dust or other contamination. 3-305.11
RETAIL AREA: CASES OF CHIPS
DISPLAYED ON FLOOR.
Page 4 of 6
FDACS 14205 Rev. 07/13
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
INSPECTION: GRP
Violation
Number Citation Description COS Observation
39 Cloths in-use for wiping counters and other equipment o
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)
MEAT DEPARTMENT: IN USE
WET WIPING CLOTHS STORED
ON TOP OF PREP TABLES
BETWEEN USES.
41 During pauses in food preparation or dispensing, o
utensil stored in the food not stored with their handles
above the top of the food and the container.
3-304.12(A)
DELI AREA: SEVERAL SERVING
SPOONS AND TONGS HANDLES
RESTED ON FOODS.
45 Nonfood-contact surfaces not free of unnecessary o
ledges, projections, and crevices or not designed and
constructed to allow easy cleaning and to facilitate
maintenance. 4-202.16
DELI PROCESSING AREA: MILK
CRATES USING AS SHELVES
DELI WALK IN COOLER.BAKERY
DEPARTMENT: MILK CRATES
USING AS SHELVES IN WALK IN
FREEZER.BACKROOM AREA:
MILK CRATES USING AS
SHELVES IN DAIRY WALK IN
COOLER.
45 Nonfood-contact surface of equipment exposed to o
splash, spillage, or other food soiling or that requires
frequent cleaning not constructed of a
corrosion-resistant, nonabsorbent, and smooth
material. 4-101.19
BACKROOM AREA: RAW WOOD
SHELVING.PRODUCE
DEPARTMENT: RAW WOOD
SHELVING.
46 Temperature measuring device not provided and o
readily accessible for frequently measuring washing
and sanitizing temperatures in a manual warewashing
operation, or irreversible registering temperature
indicator not provided and readily accessible for
measuring the utensil surface temperature in a hot
water mechanical warewashing operation. 4-302.13
Pf
DELI PROCESSING AREA: NO
IRREVERSIBLE REGISTERING
TEMPERATURE INDICATOR
PROVIDED TO MEASURE THE
UTENSILS SURFACE
TEMPERATURE IN A HOT WATER
MECHANICAL DISHWASHER.
Pf
47 Nonfood-contact surface of equipment has an o
accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
MEAT DEPARTMENT: BLACK
MOLD LIKE SUBSTANCES BUILD
UP IN WATER SPRAYER AT 3
COMPARTMENT SINK.DELI
PROCESSING AREA: DRIED
FOOD PARTICLES BUILD UP
UNDERSIDE OF PREP
TABLES.BAKERY DEPARTMENT:
DRIED FOOD PARTICLES BUILD
UP UNDERSIDE OF PREP
TABLES.
Page 5 of 6
FDACS 14205 Rev. 07/13
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
Print Date: April 12, 2022
Visit # 4115-4001-44
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
*4115400144*
NICOLE “NIKKI” FRIED
COMMISSIONER
INSPECTION: GRP
Violation
Number Citation Description COS Observation
53 Physical facilities not cleaned as often as necessary o
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
BAKERY DEPARTMENT: AIR VENT
AND CEILING DUSTY.DELI
PROCESSING AREA: AIR VENT
AND CEILING OVER PREP TABLE
DUSTY.
53 After use, mop not placed in a position that allows o
air-drying without soiling walls, equipment or supplies.
6-501.16
BACKROOM AREA: USED MOP
HEADS STORED IN MOP SINK,
UNABLE TO AIR DRY.
53 Maintenance tools such as brooms, mops, vacuum o
cleaners, and similar items not stored so they do not
contaminate food, equipment, utensils, linens, or
single-service and single-use articles; or not stored in
an orderly manner that facilitates cleaning the area
used for storing the maintenance tools. 6-501.113
DELI PROCESSING AREA:
BROOM HANDLES LEANING
AGAINST PREP TABLE. COS: PIC
REMOVED BROOMS.
54 Dressing rooms or dressing areas not designated o
when employees routinely change their clothes in the
establishment, or lockers or other suitable facilities
not provided for the orderly storage of employee’s
clothing and other possessions. 6-305.11
DELI PROCESSING AREA:
EMPLOYEE JACKETS STORED
ON TOP OF CLEANED UTENSILS
RACK. BAKERY DEPARTMENT:
EMPLOYEE JACKET STORED ON
SHELF DIRECTLY ON TOP OF
SINGLE SERVE PARCHMENT
PAPERS.
NOTICE OF FEES
To review your account balance or to renew your permit, please visit our Food Permit Center at
https://FoodPermit.FDACS.gov.
COMMENTS
ACKNOWLEDGMENT
I acknowledge receipt of a copy of this document, and I further acknowledge that I have verified the location and mailing addresses
on the first page of this document are correct, or I have written the correct information on the first page of this document.
(Signature of FDACS Representative) (Signature of Representative)
TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST AUSTIN ANDERSON, STORE MANAGER
Print Name and Title
