How many inspections has Advanced Fresh Concepts Pb in Fort Pierce had?

Advanced Fresh Concepts Pb 1682 in Fort Pierce has 5 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 Fort Pierce find?

Advanced Fresh Concepts Pb 1682 in Fort Pierce was most recently inspected by FDACS on March 30, 2026 (Focused Inspection).

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

Yes, Advanced Fresh Concepts Pb 1682 in Fort Pierce has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Advanced Fresh Concepts Pb in Fort Pierce

Name: Advanced Fresh Concepts Pb 1682 in Fort Pierce Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 30, 2026

1851 N Us Highway 1, Fort Pierce, FL 34946

St. Lucie County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 191608

Overview

Advanced Fresh Concepts Pb 1682, a seafood market in Fort Pierce, experienced a time-temperature control failure requiring a stop-sale order in September 2025. An inspector found cut lettuce cooling from ambient temperature at 7 a.m. and measured at 46°F at 11:30 a.m., and multiple sushi rolls (cream cheese rolls with salmon, spring rolls with shrimp, crunch California rolls, and vegetable rolls) held in an open-air cooler at 45–49°F. The products were voluntarily destroyed by establishment management and witnessed by the inspector. The same inspection cited the facility for using 2-ounce cups instead of required 4-ounce cups in its pH calibration process, failing to maintain written procedures for vomiting and diarrhea events, and storing chemical spray bottles on the handwashing sink, obstructing employee access — all violations were corrected on site. A February 2025 inspection found an employee health knowledge gap when the person in charge could not correctly answer questions about foodborne illness transmission. The facility has had 5 inspections on record since December 2023 with no additional violations documented. The most recent focused inspection on March 30, 2026 was completed with no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

6Violations

1Stop-Sale Orders

Last inspected FDACS: March 30, 2026

Advanced Fresh Concepts Pb in Fort Pierce: 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.

2026 — 1 inspection

Mar 30, 2026 — 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.

2025 — 3 inspections

Sep 3, 2025 — Met Sanitation Inspection Requirements· 4 violations· 1 stop-sale order· Met Requirements

Inspector: 391327

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. Trainee present during inspection. All violations verified by primary inspector. Guidance of written procedure of vomiting and diarrhea provided.

Risk-Based Violations

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

Kitchen: Cut lettuce cooling from ambient at 7 am and found with internal temperature taken with an accurate thermometer at 46 degrees F at 11:30am. Various sushi (Cream cheese Roll salmon, Spring roll shrimp, crunch Cali roll brown rice, Veggie roll brown rice) were found in open air cooler with internal temperature between 45-49 degrees F. COS: All out of temperature sushi rolls were moved to walk in freezer to finish cooling, temperature were verified during visit. Cut lettuce was voluntarily discarded. See Stop Sale order and release. 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 for vomit and diarrhea events not provided during visit. Industry document provided during visit.

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

Food establishment's HACCP plan requires 4 oz cups for PH calibration process, 2 oz cups used instead. o Print Date: 9/3/2025 Page 1 of 2 27 Pf Citation Description: 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) Pf Observation: HACCP plan states that the verification must be logged monthly. The latest verification is 05/28/25 during visit at 09/03/2025.

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: Sanitizer spray bottle and multi-surface cleaner bottle hanging from side of hand sink. COS: Bottles of chemicals were removed from hand wash sink.

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 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.

Aug 28, 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.

Feb 27, 2025 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: JOSE PAVON, 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. Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

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) PfPfRepeat

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food.

Good Retail Practice Violations

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing - food debris throughout the bottom shelve located inside sub-station cooler , dust build up on fan guards located inside sub-station cooler.

2023 — 1 inspection

Dec 15, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

Advanced Fresh Concepts Pb in Fort Pierce: Stop-Sale & Stop-Use Orders (1)

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.

FDACS stop-sale and stop-use orders for Advanced Fresh Concepts Pb 1682 in Fort Pierce
Date	Order Type	Product	Brand/Lot	Reason
Sep 3, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Advanced Fresh Concepts Pb in Fort Pierce: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Fort Pierce last inspected?: Advanced Fresh Concepts Pb 1682 in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 30, 2026. Inspection type: Focused Inspection.
How many inspections has Advanced Fresh Concepts Pb in Fort Pierce had?: Advanced Fresh Concepts Pb 1682 in Fort Pierce has 5 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 Fort Pierce find?: Advanced Fresh Concepts Pb 1682 in Fort Pierce was most recently inspected by FDACS on March 30, 2026 (Focused Inspection).
Has Advanced Fresh Concepts Pb in Fort Pierce had any stop-sale or stop-use orders?: Yes, Advanced Fresh Concepts Pb 1682 in Fort Pierce has 1 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 Advanced Fresh Concepts Pb in Fort Pierce?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1682 in Fort Pierce 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; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 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.