When was Inglis Food Store in Inglis last inspected?

Inglis Food Store in Inglis was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 16, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Inglis Food Store in Inglis had?

Inglis Food Store in Inglis has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Inglis Food Store in Inglis find?

Inglis Food Store in Inglis was most recently inspected by FDACS on January 16, 2026 (Met Sanitation Inspection Requirements).

Has Inglis Food Store in Inglis had any stop-sale or stop-use orders?

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

Inglis Food Store in Inglis

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

Last inspected: January 16, 2026

19 Highway 19 S, Inglis, FL 34449

Levy County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Dev & Dev LLC
FDACS Estab #: 416380

Overview

Inglis Food Store in Inglis has been inspected twice since January 2022. The facility recorded 36 total violations across both inspections, with a pattern of employee health policy and sanitation management deficiencies.

The January 16, 2026 inspection documented 13 violations, including a priority-level violation for raw shell eggs stored directly above ready-to-eat pepper rings and cooked beef in the deli cooler. The facility corrected this violation on site by relocating eggs to the bottom shelf. The establishment also lacked written procedures for vomiting and diarrheal event cleanup, a repeat finding from the prior inspection, and could not provide sanitizer test strips or demonstrate proper handwashing sink accessibility during the inspection. The grease shield obstructing the hand wash station basin was relocated during the visit.

The July 12, 2024 inspection found 23 violations across employee health, sanitation, and management documentation. A high-priority handwashing violation was documented when an employee was observed not washing hands between glove changes in the deli area; the inspector intervened and the employee complied on site. The person in charge could not demonstrate knowledge of employee health reporting requirements or provide written procedures for responding to vomiting and diarrheal events. The establishment also failed to provide a thermometer for monitoring food temperatures. The most recent inspection on January 16, 2026 resulted in "Met Sanitation Inspection Requirements."

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

36Violations

Last inspected FDACS: January 16, 2026

Inglis Food Store in Inglis: FDACS Inspection History (2)

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

Jan 16, 2026 — Met Sanitation Inspection Requirements· 13 violations· Met Requirements

Inspector: KENNETH DAVIDSON, ENVIRONMENTAL SPECIALIST I

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. Visit conducted per Emergency Rule 2ER25-2 and 5KER25-4. Emergency Rule 5K25-4, F.A.C has been updated to Emergency Rule 5K25-6, F.A.C. Inspector provided: Guidance document for written procedures of vomit & diarrheal cleanup, Certified Food Protection Manager handout, Kratom Statutes, additional Kratom Age Placards, Copies of 5K-4.030, of 5K-4.034, Emergency Rule 2ER25-2, Emergency Rule 5KER25-4, April 2025 Department Notice, Hemp Extract for Human Consumption Child-resistant Packaging Resources, Hemp and Hemp Extract for Human Consumption FAQ industry handout. No hemp was onsite during the inspection. Owner has no intentions on selling hemp. Kratom observed onsite was in compliance.

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

Deli Area - Raw shell eggs were stored above pepper rings and fully cook beef slices inside food prep cooler. COS - Raw shell eggs were adequately relocated to the bottom shelf of the food preparation cooler.

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

Food establishment could not provide a written procedure for responding to the cleanup of a vomiting and diarrheal 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

Deli Area - Employee coffee's were stored on processing table next to crock pot and hand wash sink. COS - Beverages were relocated before completion of the 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

Deli Area - Observed a grease shield stored inside basin of hand wash station adjacent to the ware wash sink. COS - Shield was adequately relocated and hand was sink was sanitized during the 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)

Deli Area - No visible thermometer located inside food preparation cooler and stand up refrigerator. Ambient air temperatures are 37 degrees F and 36 degrees F.

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)

Deli Area - Wet wiping cloths were stored on counter between times of use. Discussed with deli personnel.

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)

Deli Area - Ice scoop was stored on side of ice machine between times of use. COS - Ice scoop was removed from service and placed into first compartment wash bin.

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 - Flat grill scrapers, knives and spatulas stored between the wall and ware washing sink back splash. COS - Discussed with personnel and all items were removed from service.

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

Retail Area - Soiled linen stored on food service counter near hand wash station.

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)

Retail Area - Observed boxes of single use cups stored directly on the floor.

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

Deli Area - Sanitizer test strips could not be provided during the inspection.

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

Back Room Area - Broken and damaged floor tiles located inside walk in cooler.

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 - Observed non-food related personal belongings stored next to hand wash sink. Discussed with personnel.

2024 — 1 inspection

Jul 12, 2024 — Met Inspection Requirements· 23 violations· Met Requirements

Inspector: KENNETH DAVIDSON, ENVIRONMENTAL SPECIALIST I

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. Informational handouts provided: Certified Food Protection Manager handout, Vomiting and Diarrheal guidance and new Hand Washing Signage.

Risk-Based Violations

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)

Deli Area - Wall mounted potato slicer has visible old food residue and is not cleaned at a frequency of every 24 hours. COS - Wall mounted potato slicer was removed and washed, rinsed and sanitized before completion of the inspection.

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 establishment was unable to provide employee health reporting responsibilities in a verifiable manner.

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 incorrectly responded to questions relating to their employee health policy. o

Food establishment was unable to provide a written procedure for responding to the cleanup of a vomiting and diarrheal event.

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

Deli Area - Observed food employee not washing hands between glove change while changing tasks. Inspector stopped employee and discussed the requirement. COS - Employee wash hands prior to donning new gloves. x

Deli Area - The hand wash sink next to ware washing sink was used to store chemicals. COS - All chemicals were adequately relocated making the hand wash sink accessible.

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.

Food establishment could not provide a current certified food protection manager certificate from an active employee.

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 establishment could not provide a required probe thermometer for taking cold and hot holding temperatures of perishable foods.

Deli Area - No visible thermometer located inside food preparation cooler. Ambient air temperature is 40 degrees F.

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 - Small flying insects observed inside ware washing area.

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

Deli Area - Observed food employee not wearing a proper hair restraint or head covering. Discussed with employee.

Deli Area - Wet wiping cloths were stored on counter between times of use. Discussed with deli personnel.

Deli Area - Ice scoop was stored on side of ice machine between times of use. COS - Ice scoop was removed from service and placed into first compartment wash bin.

Deli Area - Flat grill scrapers stored between the wall and ware washing sink back splash.

Deli Area - Observed soiled linens stored on the side of the ware washing sink basins.

Retail Area - Observed boxes of single use cups stored directly on the floor.

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

Deli Area - Food establishment does not have the correct sanitizer test strips. Establishment is utilizing bleach as a sanitizer and currently has quaternary ammonium test strips.

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

Deli Area - Leak observed at the faucet of the ware washing sink.

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

Back Room Area - Broken and damaged floor tiles located inside walk in cooler.

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

Deli Area - Dust buildup and grease stains on walls near ware washing and cooking equipment.

4-301.14 Ventilation hood systems and devices not sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. 4-301.14

Deli Area - Overhead hood filters are not correctly installed.

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

Deli Area - Vent system over fryers has grease accumulation.

83 Retailer selling kratom products for human consumption did not post a clear and conspicuous sign directly adjacent to the display of the products which states: "THE SALE OF KRATOM TO PERSONS UNDER THE AGE OF 21 IS PROHIBITED, PROOF OF AGE IS REQUIRED FOR PURCHASE". 5K-4.030(4)(a), F.A.C.

Retail Area - Food establishment does not have the required departmental proof of age signage for the retail sale of kratom. COS - Kratom proof of age verbage was provided and sign was created and posted before completion of the inspection.

Inglis Food Store in Inglis: Frequently Asked Questions

When was Inglis Food Store in Inglis last inspected?: Inglis Food Store in Inglis was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 16, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Inglis Food Store in Inglis had?: Inglis Food Store in Inglis has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Inglis Food Store in Inglis find?: Inglis Food Store in Inglis was most recently inspected by FDACS on January 16, 2026 (Met Sanitation Inspection Requirements).
Has Inglis Food Store in Inglis had any stop-sale or stop-use orders?: No, Inglis Food Store in Inglis has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Inglis Food Store in Inglis?: The most frequently cited FDACS violations at Inglis Food Store in Inglis are: 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; 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; 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).
Does Inglis Food Store in Inglis have any repeat violations?: Yes, Inglis Food Store in Inglis has had the following violations cited on multiple FDACS inspections: 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; 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; 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).