How many inspections has Mt. Plymouth Iga in Andrew Mount Plymouth had?

Mt. Plymouth Iga in Andrew Mount Plymouth has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mt. Plymouth Iga in Andrew Mount Plymouth find?

Mt. Plymouth Iga in Andrew Mount Plymouth was most recently inspected by FDACS on June 4, 2025 (Met Sanitation Inspection Requirements).

Has Mt. Plymouth Iga in Andrew Mount Plymouth had any stop-sale or stop-use orders?

Yes, Mt. Plymouth Iga in Andrew Mount Plymouth has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Mt. Plymouth Iga in Andrew Mount Plymouth have any repeat violations?

Yes, Mt. Plymouth Iga in Andrew Mount Plymouth has had the following violations cited on multiple FDACS inspections: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.

Mt. Plymouth Iga in Andrew Mount Plymouth

Name: Mt. Plymouth Iga in Andrew Mount Plymouth Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

31431 N Hwy 435 St, Andrew Mount Plymouth, FL 32776

Grocery Store < 15,000 sq ft · FDACS
Owner: Keni Foods Enterprises INC
FDACS Estab #: 13122

Overview

Mt. Plymouth Iga in Andrew Mount Plymouth, FL has 4 FDACS food safety inspections on record with 28 violations and 8 stop-sale or stop-use enforcement actions.

4FDACS Insp.

28Violations

8Stop-Sale Orders

Last inspected FDACS: June 4, 2025

Mt. Plymouth Iga in Andrew Mount Plymouth: FDACS Inspection History (4)

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 — 2 inspections

Jun 4, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Person in charge: SHEILA KEENEY

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. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Deli: Slicers 1 and 3 had build up of encrusted food debris. COS: Employee washed, rinsed, sanitized and air dried slicers during inspection

May 21, 2025 — Re-Inspection Required· 23 violations· 8 stop-sale orders· Re-Inspection Required

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Person in charge: SHEILA KEENEY

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. 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

Non-compliance evidenced by cooling, hot holding, improper handwashing and sanitation of equipment.

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Produce Walk in cooler: Raw unwashed squash stored over ready to eat carrots. COS: Employee relocated carrots to correct location.

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

Retail: Raw bacon stored over fully cooked turkey bacon and ready to eat potatoes. Raw smoked sausage stored over fully cooked sausage products. Raw chicken stored over raw pork loin back ribs. Raw ground beef stored over raw pork. COS: Employee arranged all products correctly during inspection. x

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

Produce cooler: Raw shell eggs stored on cases of ready to eat products. COS: Manager moved raw shell eggs to separate cart. Y x

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

Deli: All 3 slicers had build up of encrusted food debris. COS: Employee washed, rinsed, sanitized and air dried slicers during inspectionMeat room: Cuber had encrusted debris build up on food contact surface. COS: Employee washed, rinsed, sanitized and air dried cuber during inspection.

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

Deli Walk in cooler: Multiple items in walk in cooler internally probed and found to be 90 degrees F after 2 hours of cooling. COS: All products voluntarily discarded. SEE SUPPLEMENT. o

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

Deli/Retail: Deli sandwiches prepared 5 minutes prior and placed at retail internally probed and registered at 50 degrees F. COS: Manager placed sandwiches in walk in cooler to continue the cooling process. 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) PP

Deli: Various hot hold products internally probed and found to be at a temperature range from 111 degrees F to 127 degrees F. COS: Manager voluntarily discarded all products. SEE SUPPLEMENT. o

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 Entity: Person in charge unable to answer questions related to foodborne illnesses. Employee Health Guidelines and reporting agreement provided. Y o

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

This food establishment has written procedures for the cleanup of vomiting or diarrheal events should it occur, which is missing the following minimum required component(s) Discarding exposed food. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-301.11 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 PP

Retail: Baby wipes stored over baby formula and gallons of water. COS: Manager relocated baby wipes. 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

Meat room: Employee did not wash hands upon reentering meat room and prior to engaging in food preparation. COS: Spoke with manager about proper hand washing procedures and manager spoke with employee. Y x Print Date: 5/21/2025 Page 1 of 4 Y 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

Meat room: Hand washing sink blocked by portable chemical station. COS: Manager moved station from in front of hand wash sink.

Good Retail Practice Violations

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)

Deli Walk In Cooler: Several items cooling tightly covered. Cooling Food handout provided.

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

Deli: Several squeeze bottles of sauce on the sandwich prep table not labeled. Meat Department: Spray bottle of oil not labeled. COS: Bottles labeled during inspection.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Several live flies sighted throughout the establishment.

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

Deli: Food employee wearing a ring with gem stones while working with food.

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

Meat Department: Food employees are not wearing a beard guard while working with food.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Deli: Pizza cutter stored between the knife holder and the wall. Bakery: Stack of plastic pans not inverted. Produce Department: Cutting boards stored between the sink faucet and chemical system. COS: All items washed, rinsed and sanitized during inspection.

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

Deli Walk In Cooler: Food racks not clean due to encrusted food debris or mold-like substance. Deli: Breading cart not clean due to encrusted food debris. Retail: Sign above hot hold unit has a heavy dust-like build up.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster lid was not closed.

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

Meat Department: Fans on the ceiling have a dust-like build up.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Meat Department: Employee speaker stored directly on top of the cuber. COS: Speaker removed during inspection.

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: