How many inspections has Advanced Fresh Concepts Pb in Clermont had?

Advanced Fresh Concepts Pb 0763 in Clermont has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Clermont find?

Advanced Fresh Concepts Pb 0763 in Clermont was most recently inspected by FDACS on December 12, 2025 (Focused Inspection).

Has Advanced Fresh Concepts Pb in Clermont had any stop-sale or stop-use orders?

No, Advanced Fresh Concepts Pb 0763 in Clermont has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in Clermont

Name: Advanced Fresh Concepts Pb 0763 in Clermont Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 12, 2025

4351 S Highway 27, Clermont, FL 34711

Polk County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 191238

Overview

Advanced Fresh Concepts Pb 0763, a seafood market retail establishment in Clermont, had 3 inspections on record between February 2024 and December 2025. The most recent focused inspection on December 12, 2025 found no violations. A September 8, 2025 sanitation inspection identified 8 violations, including three priority-level findings: raw animal food not separated from ready-to-eat items (raw sushi rolls stored directly above cooked sushi rolls in the retail display cooler), time/temperature control failures (sushi rolls made at 8:30 AM placed in cooler at 45–44°F rather than cooled to 41°F before storage), and non-compliance with special process approval requirements (acidified white rice not pH-tested within 30 minutes of preparation as required by the facility's HACCP plan, and prepared rice lacking required labeling with pot number, item, prep time, and use-by date). Two priority foundation violations were also cited: the person in charge did not correctly respond to questions regarding foodborne disease prevention, and HACCP daily logs were not verified monthly as required — verification records showed gaps from October 20, 2024 to December 23, 2024 and August 28, 2024 to October 20, 2024, with the person in charge failing to sign the August 6, 2025 verification log. All violations were corrected on site, including rearrangement of sushi rolls for proper separation, transfer of improperly cooled sushi rolls to the freezer, and pH testing of acidified white rice by employee staff. No stop-sale or stop-use orders were issued.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

8Violations

Last inspected FDACS: December 12, 2025

Advanced Fresh Concepts Pb in Clermont: FDACS Inspection History (3)

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

Dec 12, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Sep 8, 2025 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

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. Employee Health Guidelines and Cooling Foods handout provided.

Risk-Based Violations

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

Retail: Various raw ready to eat sushi rolls stored above cooked ready to eat sushi rolls in the retail display cooler. COS: Sushi rolls were rearranged in cooler for proper separation. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen: Open and unwrapped seaweed wraps are stored in a plastic container without a proper covering next to the sushi rice press machine.

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

Retail: Various sushi rolls that were made at 8:30AM the day of inspection were placed in the functioning retail display cooler before cooling to 41 degrees F. The following internal temperatures were taken at 12:00PM: Salmon Mariner Plate 45 degrees F. Hawaii Roll 45 degrees F. California Roll 44 degrees F. Spicy Grilled Salmon Roll 43 degrees F. COS: All sushi rolls were moved to freezer to be rapidly cooled and inspector verified. Print Date: 9/8/2025 Page 1 of 3 Y x 24 Pf Citation Description: 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 Pf Observation: Manager could not provide written procedures for the clean-up of vomit and diarrhea. COS: Inspector reviewed establishment's operating procedures and had a discussion with management once written procedure was located.

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

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided.

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf

Per establishments HACCP plan, all daily logs are verified monthly by an AFC employee. Logs were not verified since 8/6/25, and other verifications occurred longer than one month. (10/20/24 12/23/24, 08/28/24-10/20/24). Person in charge did not sign the HACCP Log Verification log worksheet dated 08/06/25.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP

Kitchen: White rice was cooked and acidified at 8:15AM and employee stated the pH was not tested. Establishment's HACCP plan states all acidified white rice must be pH checked after 30 minutes has elapsed. COS: Acidified white rice was pH tested by employee at 12:15PM. White rice that had been acidified at 8:15AM did not have a label stating the "Rice Pot #", "Item", "Prep", and "Use-by date/time", per establishment's HACCP plan. COS: Employee added proper date/time marking to acidified white rice. x

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)

Kitchen: Cooling sushi is packaged in plastic containers with lids and stacked closely together in several coolers throughout the kitchen area. A discussion was had with management regarding proper cooling practices.

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

Kitchen: Crack in floor tile in front of sushi prep cooler.

2024 — 1 inspection

Feb 26, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Advanced Fresh Concepts Pb in Clermont: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Clermont last inspected?: Advanced Fresh Concepts Pb 0763 in Clermont was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 12, 2025. Inspection type: Focused Inspection.
How many inspections has Advanced Fresh Concepts Pb in Clermont had?: Advanced Fresh Concepts Pb 0763 in Clermont has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Clermont find?: Advanced Fresh Concepts Pb 0763 in Clermont was most recently inspected by FDACS on December 12, 2025 (Focused Inspection).
Has Advanced Fresh Concepts Pb in Clermont had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 0763 in Clermont has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Advanced Fresh Concepts Pb in Clermont?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 0763 in Clermont 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; 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) P; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).