When was 7-eleven in Brandon last inspected?

7-eleven in Brandon was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 10, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has 7-eleven in Brandon had?

7-eleven in Brandon has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of 7-eleven in Brandon find?

7-eleven in Brandon was most recently inspected by FDACS on June 10, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has 7-eleven in Brandon had any stop-sale or stop-use orders?

Yes, 7-eleven in Brandon has 5 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 7-eleven in Brandon?

The most frequently cited FDACS violations at 7-eleven in Brandon are: 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) Pf; 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 Pf; 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12.

7-eleven in Brandon

Name: 7-eleven in Brandon Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 10, 2025

1531 E Brandon Blvd, Brandon, FL 33511

Pasco County · Convenience Store Limited FS · FDACS
Owner: 7-eleven INC

Part of: 7-Eleven Florida health inspections, violations & closures

Overview

This 7-Eleven location in Brandon was cited for multiple temperature control violations and unsanitary equipment conditions during an inspection on June 10, 2025. Three stop-sale orders were issued the same day for adulterated time/temperature control for safety foods involving improper cold and hot holding temperatures; all products were voluntarily destroyed and witnessed by the inspector. Two stop-use orders were also issued for unsanitary equipment, specifically food-contact surfaces and utensils that were not being properly cleaned and sanitized.

The inspection identified 16 violations, including priority-level findings of hot-held chili and cheese measured at 112°F (minimum required 135°F), cold-held half and half measured at 43°F (maximum allowed 41°F), and hot food holding tongs that were not being cleaned and sanitized at the required four-hour interval. A priority foundation violation noted the person in charge did not correctly respond to questions relating to preventing transmission of foodborne illness. The facility was cited for operating without a valid food permit. Most violations were corrected on site, including immediate discard of temperature-abused products and sanitization of equipment.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

16Violations

5Stop-Sale Orders

Last inspected FDACS: June 10, 2025

7-eleven in Brandon: FDACS Inspection History (1)

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 — 1 inspection

Jun 10, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 16 violations· 5 stop-sale orders· Operating Without Permit

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Retail area: Old food build-up inside of the microwave.

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

Retail area: Hot food holding tongs are not being cleaned and sanitized at least every 4 hours. COS: Tongs were cleaned and sanitized. Requirements and methods reviewed with person in charge. 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

Retail area: Internal temperatures of chili and cheese measured 112 F in the cheese and chili dispenser. COS: Food items were voluntarily discarded. Internal temperature of hot dogs measured 115*F on the roller grill. COS: Foods had been on the grill for less than 2 hours during their heating period and were quickly brought up to over 135 F degrees. 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

Establishment: Person in charge did not respond correctly to questions that relate to preventing transmission of food borne illness. o

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

Retail area: Internal temperature of Half and half in chilled creamer dispenser, measured 43 F. COS: Half and half was voluntarily discarded. 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

Retail area: Opened half and half box in dispenser date marked to reflect 2 weeks and not the 7 days maximum. COS: Half and half was voluntarily discarded because it was out of temperature. Proper date marking was discussed with person in charge. 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 responding to an event that involves vomiting or diarrhea. Information was provided.

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

Warewashing area: Hand washing sink blocked with 2 rolling food storage shelves. COS: Hand washing sink made accessible.

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.

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail area: Donuts are not labeled with common names in the dessert case. o

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

Warewashing area: Flying insects by the 3 compartment sink and hand washing sink.

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

Retail area: Cheese and chili dispenser not maintaining time/temperature control for safety foods 135 F or above. Ambient temperature measured 112 F. Bottom cover was missing and heat was escaping. Chilled creamer dispenser not working properly and unable to hold food at 41 F or below. Stop-use for chilled creamer and cheese and chili dispensers.

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

Retail area: Old food build-up around the nozzle support in the slurpee machine.

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: The dumpster lids are not in the closed position.

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

Warewashing area: Black mold build-up around the water drain under the 3 compartment sink.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o A Supplemental Report was also issued during the visit which includes important information for management.

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 cold holding temperatures.

Lot: Number of Packages: