How many inspections has Presco Food Store in Fort Meade had?

Presco Food Store in Fort Meade has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Presco Food Store in Fort Meade find?

Presco Food Store in Fort Meade was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).

Has Presco Food Store in Fort Meade had any stop-sale or stop-use orders?

No, Presco Food Store in Fort Meade has no stop-sale or stop-use orders on record with Florida FDACS.

Presco Food Store in Fort Meade

Name: Presco Food Store in Fort Meade Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 2, 2026

825 S Charleston Ave, Fort Meade, FL 33841

Polk County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Sbm Food Store INC.
FDACS Estab #: 404168

Overview

Presco Food Store in Fort Meade had one routine inspection on record dated October 28, 2022, which documented 23 violations across priority and priority foundation categories. The inspection was conducted following a customer request. Multiple priority violations were corrected on site during the inspection: a food probe thermometer with encrusted food residue was cleaned and sanitized; hot-held fried food items measuring 116°F (well below the required 135°F minimum) were discarded after spending more than three hours in the holding unit; personal care chemicals stored next to single-use food service articles were relocated; and a food employee who handled money and then dispensed hot food without handwashing was instructed and observed washing hands properly at the sink. A priority foundation violation for the absence of written vomit and diarrhea event cleanup procedures was addressed through provision of guidance material. Two subsequent focused inspections in October 2024 and March 2026, including a hurricane follow-up visit and sample collection, resulted in no violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

23Violations

Last inspected FDACS: March 2, 2026

Presco Food Store in Fort Meade: 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.

2026 — 1 inspection

Mar 2, 2026 — Focused Inspection· Focused Inspection

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Oct 28, 2024 — Focused Inspection· Focused Inspection

Inspector: BRIANA ALBRITTON

Comments: Visit conducted in response to Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Oct 28, 2022 — Met Inspection Requirements· 23 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted per request# 5085793. Routine inspection conducted today as well. Current bagged ice report dated 9/20/22 was available during inspection, results were acceptable.

Risk-Based Violations

4-602.11(A) Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with time/temperature control for safety food; before using or storing a food temperature measuring device; or at any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP

Food service area- dial type metal stem food probe thermometer used by food establishment has encrusted food residue buildup on it. COS- food probe thermometer was cleaned and sanitized during inspection. x

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

Food service area- grease residue buildup on exterior of the fryer unit. o

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

Food service area- all fried food items in the hot holding unit were out of temperature, highest internal temperature taken of any of the food items in the hot hold unit was 116 degrees F. COS- person in charge voluntarily discarded all the hot food items that were in the hot holding unit due to being in the unit for more than 3 hours. 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

The food establishment does not have a written vomit or diarrhea event clean up procedure available. A guidance handout was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up. o

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- personal care chemicals stored on same shelf next to packages of various single use articles. COS- person in charge moved the chemicals down one shelf away from the single use articles. x Print Date: 10/28/2022 Page 2 of 5

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- food employee not washing hands after entering food service area after hands were contaminated from handling money then going to handle unwrapped single use foam food tray and then dispensing hot food from the hot holding unit. COS- instructions given and food employee washed his hands properly at the hand wash sink. 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

Back area- no paper towels provided at the hand wash sink in the employee restroom. COS- paper towels provided in the employee restroom at the hand wash sink. x

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

Food service area- access to the hand wash sink is locked by a cart in front of the sink. COS- cart was moved by person in charge. x Print Date: 10/28/2022 Page 1 of 5 14 Citation Description: 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) Observation: Food service area- buildup of food slime residue inside fountain drink dispensing nozzles. COS- food employee cleaned and sanitized the nozzles, nozzles were checked and then placed back onto the fountain drink machine for service. x

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food service area- no thin tipped metal stem food probe thermometer available for checking internal temperatures of thin food such as their fried fish filets. COS- person in charge acquired a digital thin tipped food probe thermometer during inspection. 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

Back area- cases of various food stored on the floors in the walk in freezer and in dry storage room. o

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

Food service area- food employee not wearing hair restraint while working with exposed food. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Back Area- Wet wiping cloths on food prep table used to clean food contact surfaces of equipment not being stored in bucket of chlorine sanitizer solution. o

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Back area- soiled linens are stored on storage shelf where clean food equipment are stored and not in clean storage container for soiled linens. 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)

Back area- clean food equipment are not stored either covered or inverted on the storage shelves across from the ware wash sink. o

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

Food service area- hand wash sink's cabinet is water damaged and sagging and shelf inside the cabinet is damaged from the leakage. In the customer self service area, some cabinet doors and the shelves inside are in disrepair. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food service area- food residue/spillage and dirt and/or food grease buildup on storage shelves and countertops in the self service food area and in the hot hold and cooking area. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food service area- plumbing leaking under the hand wash sink in the cooking and hot hold area. Back area- faucet leaking for the 3 compartment sink. Condensate drain pipe in the corner in the back of the walk in cooler by the wall nearest to the walk in freezer is not connected. o

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Food service area- hand wash sink in the cooking and hot holding area has food grease/grime residue buildup on the basin and faucet handles. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back area- no covered waste receptacles provided in the women's and employee restrooms. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area- garbage dumpster lids left open. o Print Date: 10/28/2022 Page 3 of 5 52 Citation Description: Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115 Observation: Outside area- excess debris/trash buildup inside the enclosure area around the garbage dumpster. 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

Food service area- cooking oil, food residue and spillage buildup on the floor and walls in the cooking and hot holding area. Back area- heavy dust accumulation on the screened in window vents and on the floor in the storage area behind the mop sink and dryer units area. Dirt buildup on the floors in the drinks and dry food storage areas. o

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

Food service area- floor is damaged in places in the cooking/fryer area. Outside area- roof overhang soffit panels damaged or missing around the building. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Food establishment does not have 2022 annual food permit displayed or available during inspection. o

Presco Food Store in Fort Meade: Frequently Asked Questions

When was Presco Food Store in Fort Meade last inspected?: Presco Food Store in Fort Meade was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 2, 2026. Inspection type: Focused Inspection.
How many inspections has Presco Food Store in Fort Meade had?: Presco Food Store in Fort Meade has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Presco Food Store in Fort Meade find?: Presco Food Store in Fort Meade was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).
Has Presco Food Store in Fort Meade had any stop-sale or stop-use orders?: No, Presco Food Store in Fort Meade has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Presco Food Store in Fort Meade?: The most frequently cited FDACS violations at Presco Food Store in Fort Meade are: 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 P; 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 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.