Pineapples Ac2 (mobile) in Crawfordville
3192 Coastal Hwy., Crawfordville, FL 32327
Pineapples Ac2 (mobile) in Crawfordville, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 6 FDACS inspections).
Last inspected FDACS: May 19, 2025
Pineapples Ac2 (mobile) in Crawfordville: Comparison to Wakulla County Averages
This Facility
0
violations / inspection
0 violations per inspection
Wakulla County Avg
3.7
violations / inspection
3.7 county average
This Facility
0
emergency closures
0 closures
Wakulla County Avg
0.24
closures / facility
0.24 county average
Pineapples Ac2 (mobile) in Crawfordville: FDACS Inspection History (6)
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.
— 2 inspections
— Met Sanitation Inspection Requirements· 2 violations· 1 stop-sale order· Met Requirements
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
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) PfPfRepeat
Food employees not informed in a verifiable manner their responsibility to report foodborne
illness to the person in charge.
Good Retail Practice Violations
5-501.11
Outdoor storage surface for refuse, recyclables, and returnables not constructed of
nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain.
5-501.11
Outside: used grease receptacle stored directly on the ground.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management
— Re-Inspection Required· 17 violations· 8 stop-sale orders· Re-Inspection Required
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.
Stop Use Order issued on all processing and equipement in the 3 compartment sink area closest to the entrance of the kitchen.
Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections
have been made and/or when required documents have been obtained to request food safety inspector visit for written release of
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)
Deli Area: Unwashed lettuce stored over ready-to-eat smoked ham in walk-in cooler. COS.
Ham was moved.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Retail Area: Build up of debris on ice chute of soda machine. COS. Ice chute was washed,
rinsed, and sanitized during inspection.
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 Area: Various breakfast foods(sausage patties, fried eggs, sausages, and hot dogs)
found with an internal temperature of 100-120 degrees F. Items were placed in hot-holding unit as early as
6:00am. Food items were discovered at 9:30am. COS. All items were voluntarily discarded. SEE
SUPPLEMENT.
Print Date: 5/8/2025
Page 1 of 4
Y
x
x
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail Area: Prepackaged flat bread Italian sandwiches and a prepared-on-site ham and
lettuce wrap found with internal temperature of 45-47 degrees F. Items were placed in cold-holding unit
and out of temp for longer than four hours. Deli Area: Prepackaged glazed chicken wings, sausage pizza
toppings, various lunch meats(bologna, ham, and roast beef) found with internal temperatures of 49-50
degrees F. Items were placed in cold-holding unit and out of temp for longer than four hours. COS. All
items were voluntarily discarded. SEE SUPPLEMENT.
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
Establishment unable to verify a food employee's responsibility to report symptoms that
relate to food borne illness during inspection.
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
Deli Area: American cheese, dated for 04/28/25, found on 05/07/25. Item was held longer
than seven days. COS. American cheese was voluntarily discarded. SEE SUPPLEMENT.
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 unable to provide written instructions for the cleanup of vomiting and
diarrheal events.
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
Back Storage Area: Bug repellent stored over strawberry drink mix. Retail Area: Bleach
stored adjacent to single service aluminum wrap. Pocket lighters stored over ready-to-eat candies. Hang
rack of candies displayed adjacent to motor products. COS. All chemicals were moved during inspection.
Y
o
x
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Deli Area: Raw chicken thawed in warm stationary water. Raw chicken still frozen solid.
COS. Water was drained and chicken continued to thaw under cool running water.
6-501.11
Premises not maintained free of roaches and rodents; 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) P
Deli Area: Observed live roach moving on wall above warewash sink.
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
Deli Area: Observed flying insects around hot-holding case.
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 Area: Tongs stored hanging on a drying rack in a way that does not protect it from
splash, dust, or other contamination.
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
Deli Area: Hot-holding case with an ambient temperature of 81 degrees. Unit unable to
maintain food at 135 degrees F or higher. COS. Unit was repaired and maintain 135 degrees or higher
during inspection. SEE SUPPLEMENT.
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or
rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for
drainboards not cleaned before use, throughout the day at a frequency necessary to prevent
recontamination of equipment and utensils and ensure the equipment performs its intended function, and
at least every 24 hours when used. 4-501.14
Deli Area: Buildup of debris in spray nozzles at both warewash sinks.
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 Area: Buildup of grease in machinery of both fryer units. Buildup of debris on pots and
baking pans.
5-501.11
Outdoor storage surface for refuse, recyclables, and returnables not constructed of
nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain.
5-501.11
Exterior Area: Grease trap stored directly on absorbent dirt surface.
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
Deli Area: Employee drinks stored next to hash brown mixes in walk-in cooler.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Food Permit not posted at beginning of inspection. COS. Permit posted 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 cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— 1 inspection
— Met Inspection Requirements· 9 violations· Met Requirements
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.
V&D Cleanup Guidance handout provided.
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 prep area: Old food deposits on cutting part of can opener. COS- Can opener was
removed and taken to warewash sink to soak.
4-602.11(E)
Surface of utensil or equipment contacting food that is 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)
Retail area: One ice chute on soda machine had a mold-like substance present. COS- Chute
was cleaned and sanitized during this inspection.
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 display case area: Sandwich wraps and salads prepared in-house had an internal
temperature of 47 degrees F. COS- Food items were within the 4 hour time limit and were moved to the
walk in cooler to cool below 41 degrees F.
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
No 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. See comments.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Deli prep area: Raw chicken thawed in warm standing water. COS- Water was drained and
chicken continued to thaw under cool running water.
x
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 ice cream area: Ice cream scoops stored in receptacle attached to handwash sink
without a divider or partition to protect the scoops from handwashing activities. COS- Scoops were removed
from service. Deli warewash area: Food dispensing scoops not stored inverted. COS- All scoops were
properly inverted during this inspection.
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Back storage area: Box of single service lids stored directly on the floor. COS- Lids were
moved to an appropriate location.
4-303.11
Cleaning agent used to clean equipment and utensils or chemical sanitizer used to
sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11
Deli warewash area: No sanitizer at warewash sink. COS- Quaternary ammonia sanitizer
was provided.
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
Deli walk in cooler area: Various personal foods not stored in designated area of walk in
cooler.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Hurricane Idalia phone assessment
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: Employee reporting agreement provided (Form 1-B).
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
Deli hot case area: Breakfast casserole, sausage links had internal temperatures of 111 and 113
degrees F. COS- Items were voluntarily discarded. Retail area: Tornado on roller grill had an internal temperature
of 121 degrees F. COS- Tornado was voluntarily discarded.
x
Print Date: 3/30/2023
Page 1 of 3
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Sandwich prep cooler area: Smoked ham, tomato, lettuce, turkey, salami had internal
temperatures of 43.7, 47, 47, 49, 50 and 45.6 degrees F. COS- Items were voluntarily discarded and unit was
turned down to 37 degrees F from 42 degrees F. Ambient temperature is now 38 degrees F.
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
Food employees not informed in a verifiable manner their responsibility to report foodborne illness
to the person in charge. See comments.
o
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
Deli walk in area: Two bags of fried chicken held past the 7 day limit. COS- Fried chicken was
voluntarily discarded. Deli pizza prep cooler area: Bag of ground sausage was missing date mark and date of
opening could not be determined. COS- Sausage was voluntarily discarded.
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become contaminated.
2-401.11
Warewash area: Personal beverage on shelf with clean equipment. COS- Beverage was moved to
appropriate area.
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
Deli area: Left hand sink in serving area missing hand drying device. COS- Paper towels were
provided.
x
Good Retail Practice Violations
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 back area: Working container of flour not labeled. COS- Container was labeled.
x
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
Deli area walk in freezer: Boxes of food stored directly on the floor.
o
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)
Warewash area: Serving spoons and whisk not stored inverted. COS- Items were inverted.
x
4-903.11(A)
Single-service or single-use articles 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. 4-903.11(A)
Deli drive through area: Boxes of cups stored directly on the floor.
o
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Visit conducted for training purposes only.
No violations or enforcement actions recorded for this inspection.
Pineapples Ac2 (mobile) in Crawfordville: Stop-Sale & Stop-Use Orders (9)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Pineapples Ac2 (mobile) in Crawfordville: Frequently Asked Questions
- How many health inspections has Pineapples Ac2 (mobile) in Crawfordville had?
- Pineapples Ac2 (mobile) in Crawfordville has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Pineapples Ac2 (mobile) in Crawfordville ever been shut down?
- No, Pineapples Ac2 (mobile) in Crawfordville has no emergency closures on record with Florida DBPR.
- When was Pineapples Ac2 (mobile) in Crawfordville last inspected?
- Pineapples Ac2 (mobile) in Crawfordville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Pineapples Ac2 (mobile) in Crawfordville had?
- Pineapples Ac2 (mobile) in Crawfordville has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Pineapples Ac2 (mobile) in Crawfordville find?
- Pineapples Ac2 (mobile) in Crawfordville was most recently inspected by FDACS on May 19, 2025 (Met Sanitation Inspection Requirements).
- Has Pineapples Ac2 (mobile) in Crawfordville had any stop-sale or stop-use orders?
- Yes, Pineapples Ac2 (mobile) in Crawfordville has 9 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 Pineapples Ac2 (mobile) in Crawfordville?
- The most frequently cited FDACS violations at Pineapples Ac2 (mobile) in Crawfordville are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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 Pf; 3-501.13: Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D).
- Does Pineapples Ac2 (mobile) in Crawfordville have any repeat violations?
- Yes, Pineapples Ac2 (mobile) in Crawfordville 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; 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 Pf; 3-501.13: Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D).
Nearby Establishments to Pineapples Ac2 (mobile)
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Pineapples Ac2 (mobile). How we collect and verify this data.