When was Shell in Hialeah last inspected?

Shell in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 22, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Shell in Hialeah had?

Shell in Hialeah has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Shell in Hialeah find?

Shell in Hialeah was most recently inspected by FDACS on May 22, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Shell in Hialeah had any stop-sale or stop-use orders?

Yes, Shell in Hialeah has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Shell in Hialeah

Name: Shell in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 22, 2025

1005 W 29th St, Hialeah, FL 33012

Miami-Dade County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Hnn Enterprises INC DBA Chevron

Part of: Shell Florida health inspections, violations & closures

Overview

A Shell convenience store in Hialeah received two stop-sale orders on May 22, 2025, after an FDACS inspection found adulterated ready-to-eat foods. The first order required destruction of products that had been handled with bare hands instead of approved utensils or gloves; an inspector observed an employee touching four pieces of bread with bare hands, and the bread was voluntarily discarded on site. The second order addressed temperature control violations in ready-to-eat foods requiring proper cold holding. Both products were voluntarily destroyed by management and witnessed by the inspector. The inspection also documented 20 violations including a person in charge unable to answer basic questions about foodborne illness prevention and the lack of written procedures for responding to vomit and diarrhea events. The establishment was operating without a valid food permit at the time of inspection and was directed to complete the permit application and remit payment to FDACS to proceed with licensure.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

20Violations

2Stop-Sale Orders

Last inspected FDACS: May 22, 2025

Shell in Hialeah: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

May 22, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 20 violations· 2 stop-sale orders· Operating Without Permit

Inspector: SCOTT HOUSE, 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. Consultation visit with food establishment management. Request#5132205 Employee Health Guidelines and reporting agreement provided. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource 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) PfPf

Person in charge at time of inspection could not answer questions that relate to foodborne illness. o

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

Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

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

Food Service Area: Employee coffee on prep table at espresso machine.

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Food Service Area: Employee touching four pieces of bread with bare hand at time of processing. COS: Bread voluntarily discarded by person in charge at time of inspection. Stop Sale and Release See Supplement. 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: Only hand sink at service counter blocked by items in basin. COS: Items removed at time of inspection.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Retail Area: Ambient air thermometer not present in packaged sandwich countertop display cooler.

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

Food Service Area: Multiple squeeze bottles of condiments at sandwich prep station not labeled as to contents.

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

Backroom Area: Frozen drink machine syrup stored on floor in walk in cooler.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service Area: Employee with multiple bracelets on wrist at time of processing and service.

3-304.14(B) 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)

Food Service Area: in use wet wiping cloths stored on prep counter at espresso machine.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Service Area: In use service tongs stored between prep station and sneeze guard. COS: Voluntarily removed from service to be properly washed rinsed and sanitized at time of inspection.

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

Food Service Area: Cutting board at sandwich prep station scored and pitted.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Food service Area: Sandwich knife at sandwich prep station with damaged handle wrapped with tape. COS: Voluntarily removed from service at time of inspection

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

Backroom Area: Ware wash sink with soil build-up in basins and faucets.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Backroom Area: Chlorine sanitizer tests not available at time of inspection.

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

Backroom Area: Leak at faucet of ware wash sink when water is turned on.

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

Backroom Area: Hand sink at ware wash sink with soil build-up in basin and faucet.

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: Dumpster uncovered.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Retail Area: Door lights walk in cooler not shielded and appearing to not be shatter proof.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o A Supplemental Report was also issued during the visit which includes important information for management. Print Date: 5/22/2025 Page 3 of 4

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or approved alternative method properly followed.

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.

Shell in Hialeah: Stop-Sale & Stop-Use Orders (2)

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 Shell in Hialeah
Date	Order Type	Product	Brand/Lot	Reason
May 22, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or ap…
May 22, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Shell in Hialeah: Frequently Asked Questions

When was Shell in Hialeah last inspected?: Shell in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 22, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Shell in Hialeah had?: Shell in Hialeah has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Shell in Hialeah find?: Shell in Hialeah was most recently inspected by FDACS on May 22, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Shell in Hialeah had any stop-sale or stop-use orders?: Yes, Shell in Hialeah has 2 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 Shell in Hialeah?: The most frequently cited FDACS violations at Shell in Hialeah 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; 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; 3-301.11(B): Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P.