When was Chevron Food Mart in Bushnell last inspected?

Chevron Food Mart in Bushnell was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 16, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Chevron Food Mart in Bushnell had?

Chevron Food Mart in Bushnell has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Chevron Food Mart in Bushnell find?

Chevron Food Mart in Bushnell was most recently inspected by FDACS on September 16, 2025 (Met Sanitation Inspection Requirements).

Has Chevron Food Mart in Bushnell had any stop-sale or stop-use orders?

No, Chevron Food Mart in Bushnell has no stop-sale or stop-use orders on record with Florida FDACS.

Chevron Food Mart in Bushnell

Name: Chevron Food Mart in Bushnell Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

122 E Noble Ave, Bushnell, FL 33513

Sumter County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ns Groceries LLC
FDACS Estab #: 376322

Overview

Chevron Food Mart in Bushnell is a convenience store with a significant packaged ice operation that has accumulated 36 violations across 5 inspections between January 2023 and September 2025. The facility has experienced recurring high-priority violations in temperature control for hot-held and cold-held foods, with multiple instances of hot-held items measured below the required 135°F minimum and cold-held products above 41°F. Hot-held chicken products specifically appeared in at least three separate inspections with internal temperatures in the range of 113–133°F, and in January 2023 chicken tenders held more than four hours were measured at 121–128°F and voluntarily discarded.

A pattern of employee hygiene violations also appeared across multiple inspections. In both February 2023 and January 2023, the same violation was documented: a cashier was observed handling cash, then donning gloves and serving food without washing hands. Both times the employee was coached and the behavior was not repeated. Chemical storage violations requiring corrective action occurred in at least two inspections (February 2023 and September 2025), with chemicals stored above foods or at the hand washing sink. The most recent inspection on September 16, 2025 found 9 violations, all of which were corrected on site, including hot-held chicken products reheated to 165°F or greater, chemical products moved away from foods, and a coffee creamer dispenser properly labeled with the date opened. All corrected violations were initialed in the official report.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

36Violations

Last inspected FDACS: September 16, 2025

Chevron Food Mart in Bushnell: FDACS Inspection History (5)

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

Sep 16, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, 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]. Please note each observation that has been corrected.

Risk-Based Violations

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

Front Food Service Area: Internal temperatures of various items in hot case measured below 135 degrees F (chicken gizzards 117-123 F, chicken tenders 113-133 F, chicken liver 117-129 F). COS: Products had been made fewer than 2 hours prior to inspection and were rapidly reheated to an internal temperature of 165 F or greater and verified by the inspector. 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: Coffee creamer in chilled creamer dispenser held more than 24 hours not labeled with the date opened. COS: Employee wrote correct date on Coffee creamer. x

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 area: Chemical products stored above foods and drinks. COS: Foods and drinks moved to a safe location. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food service area and: unisex restroom: Hand wash sign not available. Hand washing sign provided.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Front food service: Ambient thermometer not available in hot case unit.

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

Walk in cooler: Various drinks/beverages stored directly on the floor.

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

Food front service: Food employee wearing watch while working with exposed food.

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

Back area: chest Freezer door gasket is loose and broken door not fully closing.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail and back area: Water stained/damaged ceiling tiles.

Feb 5, 2025 — Focused Inspection· Focused Inspection

Inspector: DOUGLAS HULSER

Comments: Focused Inspection for training purposes

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jan 9, 2024 — Focused Inspection· Focused Inspection

Inspector: NICHOLAS SAWYER

Comments: Discussion with the establishment’s person in charge discussing current out of control risk factors, and how to achieve future compliance. Offsite call.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Feb 13, 2023 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: DOUGLAS HULSER

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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)

Walk in cooler: RTE sausage was stored in a box of raw chicken: COS: products were separated x

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

In use utensils and cutting boards are not washed, rinsed, and sanitized every 4 hours. COS: all items were properly cleaned x

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

Ware washing area: Wall mounted potato wedger has an accumulation of food debris: COS: potato wedger was removed from the wall and cleaned. x Print Date: 2/13/2023 Page 1 of 4 19 P Citation Description: 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) P Observation: Food service area: hot held chicken tenders had a temperature range or 121-129 degrees F Chicken livers had a temperature range or 96-112 degrees F, both products had been held more than 4 hours. COS: product was discarded. 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

Written procedures not available. o

7-201.11 Poisonous or toxic materials not stored to prevent 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 PP

Ware wash area: chemicals are held at the hand washing sink. COS: Chemicals were relocated. 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

Food service area: Cashier was observed handling cash , then donning gloves and serving food. COS: employee was coached on hand washing procedures , hands were washed properly. COS: Behavior was not repeated. x

Good Retail Practice Violations

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

Kitchen area: small black flying insects around the mop sink and bag in box drinks. o

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

Food prep area: open bottles of hot sauce, BBQ sauce and Ranch dressing are directly on the floor. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail area: Self serve coffee stirrers are not protected from contamination. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Walk in cooler: Door gasket is in disrepair and does not seal the door tightly shut. Retail area: Ceiling tiles are missing near the beer cooler and there are water stained tiles through the retail area: o

6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13

Ware washing area: 3 compartment sink is not sealed to the wall. 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

Walk in cooler: floors are soiled with dried blood from chicken products. COS: floors were cleaned during the inspection. x

Jan 30, 2023 — Re-Inspection Required· 15 violations· Re-Inspection Required

Inspector: DOUGLAS HULSER

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee reporting agreement , clean up of vomit & diarrhea guidance documents sent via email.

Risk-Based Violations

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

Ware washing area: wall mounted potato wedger has an accumulation of food debris. o

In use utensils and cutting boards are not washed , rinsed, and sanitized every 4 hours. COS: Utensils were washed , rinsed, and sanitized. x

Food service area: hot held chicken tenders had a temperature range of 121-128 , Chicken had been held more than 4 hours. COS Owner voluntarily discarded the chicken tenders. 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 verifiable documentation regarding reporting responsibilities by employees available. Agency reporting agreement sent via email. 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: 1/2 & 1/2 creamer temperature measured 44 degrees F. COS Product was discarded. Walk in cooler: bagged chicken livers, raw chicken tenders, and bagged chicken livers , temperature range was 42 to 44 degrees F product is held close to the door to the cooler. COS: product was moved to the rear of the cooler, product temperatures were retaken and measured 38-40 degrees F. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Retail area: 1/2 & 1/2 creamer and French vanilla creamer are held longer than 7 days. Placed into service on 1/20/23 , still in use on 1/30/23 COS: Owner voluntarily discarded creamer. x

Written procedures to clean up vomit and diarrhea were not available. Agency guidance documents provided via email o Print Date: 1/30/2023 Page 2 of 4

Food service area: Cashier was observed handling cash, donning gloves and serving food. COS: Employee was coached for corrective action ,behavior was not repeated. 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

Ware wash area: hand washing sink was missing soap and hand drying device. Hand soap and paper towels were provided x Print Date: 1/30/2023 Page 1 of 4 9 Pf Citation Description: Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf Observation: Retail area: Ice cream freezer: freezer pop frozen treats removed from original container are not labeled for individual sale. COS: Freezer pops were removed from retail self service by owner. x

Good Retail Practice Violations

Hallway near the restroom has small black flying insects. o

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

Food prep area: opened bottles of hot sauce, BBQ sauce and Ranch dressing are held directly on the floor .COS: All products were moved to a shelf x

Retail area: self serve coffee stirrers are not protected from contamination. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Walk in cooler: Door gasket is in disrepair and does not seal the door tightly shut. Retail area: ceiling tikes are missing near the beer cooler and there are water stained tile through out the retail area. o

Ware washing area: 3 compartment sink is not sealed to the wall. 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

Walk in cooler: floors are soiled with dried blood from the chicken products o

Chevron Food Mart in Bushnell: Frequently Asked Questions

When was Chevron Food Mart in Bushnell last inspected?: Chevron Food Mart in Bushnell was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 16, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Chevron Food Mart in Bushnell had?: Chevron Food Mart in Bushnell has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Chevron Food Mart in Bushnell find?: Chevron Food Mart in Bushnell was most recently inspected by FDACS on September 16, 2025 (Met Sanitation Inspection Requirements).
Has Chevron Food Mart in Bushnell had any stop-sale or stop-use orders?: No, Chevron Food Mart in Bushnell has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Chevron Food Mart in Bushnell?: The most frequently cited FDACS violations at Chevron Food Mart in Bushnell are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.
Does Chevron Food Mart in Bushnell have any repeat violations?: Yes, Chevron Food Mart in Bushnell has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.