Friendly Stop Mini Market INC in Daytona Beach
601 S Dr Martin Luther King Jr Blvd, Daytona Beach, FL 32114
Friendly Stop Mini Market INC in Daytona Beach, FL has 4 FDACS food safety inspections on record with 56 violations and 10 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 31, 2025
Friendly Stop Mini Market INC in Daytona Beach: 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.
— 3 inspections
— Met Sanitation Inspection Requirements· 11 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
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
Walk-In Cooler: Raw chicken stored directly above canned beverages. Kitchen: Raw shell
eggs stored above ready to each sauces. (COS) Chicken and eggs were moved to proper storage area.
Y
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen: Food employee removed raw chicken from warewash sinks with gloved hands then
changed tasks by cutting raw carrots on another table with the same gloves. (COS) Employee removed
soiled gloves and washed hands. Cut carrots were placed in a pot of boiling stew on the stove and cooked
to 165 degrees F. Cutting board and knife were washed rinsed and sanitized.
Y
x
Print Date: 10/31/2025
Page 1 of 3
Y
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
Hot Bar: Fried fish, fried chicken, french fries, link sausage, plantains, fried chicken breasts
and empanadas had internal temperatures ranging between 99 - 109 degrees F. Time in hot bar was
unable to be determined. Hot table determined to be in working order, water in the table was 185 degrees
F.(COS) All items were voluntarily discarded. Stop sale order and release issued, see order.
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
Person in charge unable to answer questions related to foodborne illnesses.
Y
o
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
Deli Case: Several chubs of deli meat not date marked. (COS) Date was determined and
marked during inspection.
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPf
Retail: No consumer advisory posted for offering raw or undercooked foods. (COS)
Consumer advisory provided prior inspection posted during this inspection.
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 PfPfRepeat
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided during prior
inspection.
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
Kitchen: Handwash sink blocked due to pot and scrub pad stored inside sink. (COS) Items
removed from handwash sink.
Good Retail Practice Violations
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
Kitchen: Employee working with exposed food observed not wearing hair restraint.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Kitchen: Utensils not stored inverted. COS: Utensils stored inverted during inspection.
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food
soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and
smooth material. 4-101.19
Walk-In Cooler: Cardboard used a shelving liner.
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 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.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Stop-Sale Orders & Supplemental Actions
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.
— Re-Inspection Required· 28 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.
Failure to provide microbiological laboratory test results on or about 30 calendar days from the date of this visit will result in a
Stop Use Order being placed on the bulk ice machine, packaging bags, and ice scoops, as well as a Stop Sale Order being
placed on all packaged ice bags produced from the bulk ice machine. If the results are acquired before returning date on or about
11/14/22 food establishment can call (850) 245-5520 to report compliance, or email results to [email protected]
The person in charge is aware that this food establishment has thirty calendar days from the date of this inspection to provide hot
water to the hand wash sink in the restroom and fix the handle on the cold water in the kitchen or a Re inspection required will be
issued. If corrections are made prior to the 30 day check-back then the establishment can call 850-245-5520 or email:
[email protected] to request a compliance visit by the inspector.
Stop Use Order issued for Walk in Cooler and Sandwich Station Reach in for Time/Temperature for control safety foods. 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
equipment. Failure to comply with the request for written release may or will result in Administrative Action.
Employee Health Guidelines and reporting agreement , Handwashing, Consumer Advisory, Cooling, and Time as a Public Health
Control provided.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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
A pattern of non compliance demonstrated by hand washing, food from approved source,
cooling, cold holding, hot holding, and consumer advisory.
Walk-in Cooler: Whole heads of lettuce have slime like residue build up. COS: Manager
voluntarily discarded adulterated heads of lettuce. SEE STOP SALE AND RELEASE.
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
Retail: Raw shell eggs stored over produce. COS: Manager moved eggs to proper storage
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen: Bandsaw had residue build up and food particles in interior food contact surfaces.
COS: Employee washed, rinsed and sanitized bandsaw 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
Walk in cooler: Pulled Pork, White Rice, Empanada Beef, Pork, Fish, Spaghetti noodles,
Chicken, Yellow rice, Pork Sausage combined with Bacon, Pork Roasts with Grits, determined to have
been cooked on 10-16-2025 internally probed and found to register between 43 and 49 degrees F. COS:
All items voluntarily discarded by management. SEE STOP SALE AND RELEASE ORDER
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
Hot Bar: Fried Chicken, Casava, Potato balls, Empanadas, Plantains, Sausage, Various
types of Fried Chicken and fish placed on hot bar beginning at 7:40 AM internally probed at 9:15 and
found to register between 100 and 124 degrees. COS: All items reheated to 165 degrees F
Print Date: 10/17/2025
Page 2 of 5
Y
x
Y
x
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
Person in charge unable to answer questions related to foodborne illnesses.
Y
o
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
Person in charge does not ensure food employees are informed in a verifiable manner their
responsibility to report to the person in charge information related to their health and activities regarding
foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided
for guidance.
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Walk in cooler: Case of shell eggs stored in ambient temperature of 48 degrees F. Eggs
were stored in walk in cooler from the previous evening. COS: Management voluntarily discarded case of
shell eggs. SEE STOP SALE AND RELEASE ORDER.
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
Walk in cooler: Commercially processed Hogs Head Souse, Liver Cheese, and fully cooked
Georgia Smoked Sausage internally probed and found to register 46 degrees F. Items were received on
10-14-2025 and placed in the walk in cooler. COS: All items voluntarily discarded by management. SEE
STOP SALE AND RELEASE ORDER.
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
Deli case: Packages of Hog Head Souse, Deli Turkey, Deli Ham and Deli Spicy Ham
opened on 10-10-2025 were still in use on 10-17-2025. COS: Employee voluntarily discarded all products.
SEE STOP SALE AND RELEASE.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPf
No consumer advisory posted for offering raw or undercooked foods.
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 PfPfRepeat
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.
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 Employee did not wash hands before donning a pair of gloves prior to engaging in
food preparation or between tasks. COS: Employee instructed to wash hands.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
No hot water supplied at hand wash sink in employee restroom.
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
Kitchen: Handwash sink blocked due to pot and scrub pad stored inside sink. COS: Items
removed from handwash sink.
3-201.11(C)
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) PfPf
Retail: Packaged smoked turkey necks missing required list of ingredients and sub
ingredients in order of quantity. COS: Labels created and affixed during inspection. Retail: Commercially
processed packages of Oreos, Ritz, Saltines, and Butter Sticks not properly labeled for retail sale. COS:
Manager removed food items not properly labeled from retail sale.
Good Retail Practice Violations
213
Microbial analysis of finished product by an approved laboratory not obtained within
the required time period. 5K-4.023(8)(a) F.A.C.Repeat
No recent microbiological analysis by an approved laboratory at least once every 3 months
not provided for bagged ice operations.
Print Date: 10/17/2025
Page 4 of 5
Repeat
COS
o
A Supplemental Report was also issued during the visit which includes important information for management.
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Walk in cooler: Large pans of cooked foods not placed into smaller pans or pans that
facilitate heat transfer.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Backroom: light shows through gap at bottom of back exit door.
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
Kitchen: Employee working with exposed food observed not wearing hair/beard restraint.
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)
Kitchen: Clean pans and utensils stored on wall not protected from contamination. Wall has
residue build up. COS: Residue removed from wall and pans and utensils cleaned.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Kitchen: Cutting board is stained and has deep grooves not allowing for proper cleaning.
COS: Manager voluntarily discarded cutting board. SEE STOP USE AND RELEASE ORDER.
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 Room: Walk in cooler and freezer gaskets in disrepair. Walk in cooler not maintained
in good repair. Unable to maintain time/temperature control for safety food at 41 degrees F. Ambient
temperature reads 48 degrees F. Do not store hazardous time/temperature control for safety food in this
unit until the unit is repaired. SEE STOP USE ORDER. Sandwich Station reach in not maintained in good
repair. Unable to maintain time/temperature control for safety food at 41 degrees F. Ambient temperature
reads 46 degrees F. Do not store time/temperature control for safety food in this unit until the unit is
repaired. SEE STOP USE ORDER.
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food
soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and
smooth material. 4-101.19
Back Room/Kitchen: Cardboard used a shelving liner in walk in cooler, back room and
kitchen that is not constructed of a non-absorbent and smooth material.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen: Cold water faucet knob in disrepair.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Office/Employee restroom: Holes in lower wall in both areas.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Current Annual Food Permit not displayed. COS: Permit printed and displayed during
inspection.
Stop-Sale Orders & Supplemental Actions
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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 cooling time and
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; 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 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Print Date: 10/17/2025
Page 4 of 6
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: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Operating Without a Valid Food Permit· 17 violations· Operating Without Permit
Comments: This visit is associated with request# 5095287.
All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
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
Kitchen: Thermometer indicates internal temperature of hot held fish at 120 degrees f, Chicken
wings at 118 degrees f, French fries at 118 degrees f, and plantains at 120 degrees f in hot holding case near
point of sale. Cos- all items reheated to an internal temperature of 165 degrees f during inspection.
x
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
Person in charge could not answer all questions related to employee health policy. Industry
handout provided.
o
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Retail: Inspector thermometer indicates ambient temperature at shell eggs at 48 degrees f in self
service refrigerated case near full service meat case. Cos- eggs relocated by management during inspection.
x
Print Date: 4/21/2023
Page 1 of 5
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked 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 of preparation not counted as day 1.
3-501.17(A) Pf
Observation: Backroom: No date marking provided for store made sofrito containing fresh chopped garlic and
oil. Management states sofrito was prepared 3 days prior. Cos- Proper date marking applied by management
during inspection.
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: No date marking provided for open package of commercially processed ham in full service
meat case. Management states ham was open 4 days prior to inspection. Cos- Proper date marking applied
during inspection.
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 associates to follow when responding to events involving the clean up of
bodily fluid.
o
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
Kitchen: Dishes and utensils stored in handwash sink basin. Cos- Items relocated during
inspection.
x
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 managers certificate provided during inspection.
o
Print Date: 4/21/2023
Page 2 of 5
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Backroom: light shows through gap at bottom of back exit door.
o
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not
presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Kitchen: Multiple utensils stored in a way that not only the handles are touched in plastic bin on
food prep counter. Cos- utensils inverted during inspection.
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)
Kitchen: Cardboard box containing single use cups stored on floor.
o
4-402.11
Equipment that is fixed because it is not easily moveable not installed with space to allow
access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of
space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment
is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow
cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11
Kitchen: Warewash sink not sealed to wall. Handwash sink not sealed to wall.
o
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not
designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Retail: Inverted soda crates used as shelving for packaged food on retail aisle.
o
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Kitchen: Raw unsealed wood used as leveling device at band saw.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom: Seal ripped at torn at walk in freezer door.
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
Retail: Residue build up on doors of multi door refrigerated case. Backroom: Black residue build
up on ceiling of walk in cooler.
o
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Kitchen: Dust and residue build up on hood system.
o
99
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)
(a)F.S., 5K-4.020(4)(b) F.A.C.
The food establishment is operating without a valid food permit. An application for a food permit
has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days
o
Friendly Stop Mini Market INC in Daytona Beach: Stop-Sale & Stop-Use Orders (10)
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.
Friendly Stop Mini Market INC in Daytona Beach: Frequently Asked Questions
- When was Friendly Stop Mini Market INC in Daytona Beach last inspected?
- Friendly Stop Mini Market INC in Daytona Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 31, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Friendly Stop Mini Market INC in Daytona Beach had?
- Friendly Stop Mini Market INC in Daytona Beach has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Friendly Stop Mini Market INC in Daytona Beach find?
- Friendly Stop Mini Market INC in Daytona Beach was most recently inspected by FDACS on October 31, 2025 (Met Sanitation Inspection Requirements).
- Has Friendly Stop Mini Market INC in Daytona Beach had any stop-sale or stop-use orders?
- Yes, Friendly Stop Mini Market INC in Daytona Beach has 10 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 Friendly Stop Mini Market INC in Daytona Beach?
- The most frequently cited FDACS violations at Friendly Stop Mini Market INC in Daytona Beach are: 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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.
- Does Friendly Stop Mini Market INC in Daytona Beach have any repeat violations?
- Yes, Friendly Stop Mini Market INC in Daytona Beach has had the following violations cited on multiple FDACS inspections: 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 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.
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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 Friendly Stop Mini Market INC. How we collect and verify this data.