When was Sun Stop #0314 in Lake City last inspected?

Sun Stop #0314 in Lake City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 11, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sun Stop #0314 in Lake City had?

Sun Stop #0314 in Lake City has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sun Stop #0314 in Lake City find?

Sun Stop #0314 in Lake City was most recently inspected by FDACS on December 11, 2025 (Met Sanitation Inspection Requirements).

Has Sun Stop #0314 in Lake City had any stop-sale or stop-use orders?

No, Sun Stop #0314 in Lake City has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Sun Stop #0314 in Lake City?

The most frequently cited FDACS violations at Sun Stop #0314 in Lake City 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; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 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) P.

Sun Stop #0314 in Lake City

Name: Sun Stop #0314 in Lake City Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2398 Se Baya Dr, Lake City, FL 32025

Suwannee County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Southwest Georgia Oil Co INC (sgo)
FDACS Estab #: 367552

Overview

Sun Stop #0314 in Lake City, FL has 4 FDACS food safety inspections on record with 29 violations.

4FDACS Insp.

29Violations

Last inspected FDACS: December 11, 2025

Sun Stop #0314 in Lake City: 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.

2025 — 1 inspection

Dec 11, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: GARRY OSTENDORF, 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. Routine inspection. No hemp at time of inspection.

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

Food processing area - Chicken Gizzards in hot hold box were 120 Degrees F. COS Chicken gizzards heated above 165 degrees F during inspection. x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

NO Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding.

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 processing area - Employee sandwich and drinks on processing table. COS Employee drinks and sandwiches separated during inspection.

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 processing area - Employee not washing hand before donning gloves. o

Good Retail Practice Violations

4-502.13(B) Bulk milk container dispensing tube not cut on the diagonal or cut leaving more than one inch protruding from the chilled dispensing head. 4-502.13(B)

Retail area - Bulk milk container dispensing tube not cut on the diagonal.

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

Back room area - Floors in walk in cooler not clean, excessive dirt build up under shelves.

2024 — 1 inspection

Oct 11, 2024 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: GARRY OSTENDORF, 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.

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

Retail area - Ice chute on soda machine not clean, mold like substance build up. COS - Ice chutes cleaned during inspection. 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 processing area - Hand wash sink blocked with dirty dish. COS - Dirty dish moved during inspection.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

No hand wash sign in men's restroom.

Good Retail Practice Violations

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. 3-302.12Repeat

Food processing area - Bulk container of chicken breading not labeled.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside area - Excessive trash on ground around dumpster.

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

Multiple damaged and stained ceiling tiles in retail area.

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

Excessive dust build up on ceiling vents in retail area.

2023 — 1 inspection

Sep 2, 2023 — Focused Inspection· Focused Inspection

Inspector: ROBERT KENISTON, SANITATION AND SAFETY SPECIALIST

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Oct 26, 2022 — Re-Inspection Required· 16 violations· Re-Inspection Required

Inspector: PATRICK PACE

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

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 - Raw shell eggs stored over ready to eat products in walk in cooler. COS - Raw shell eggs moved during inspection. x Print Date: 10/26/2022 Page 1 of 5 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Deli - Wall mounted potato cutter not clean, excessive build up. o

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)

Retail area - Ice shoots on soda machine not clean, mold like substance build up. COS - Ice shoots clean during inspection. x

Deli - Chicken tenders, and home fries on service line had internal temperature of 109- 110 degrees F. COS - Chicken tenders and home fries voluntarily discarded during inspection. x

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

Deli - Sliced tomatoes, chopped lettuce, and Cheese had internal temperature of 58-60 degrees F. On Cold Holding Box. COS - Sliced tomatoes, chopped lettuce, and Cheese moved to freezer and internal dropped to 41 degrees F or below during inspection. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Deli - Floor cleaner stored on top of boxed soda mix, frier cleaner stored next to single use items. COS - Chemicals moved during inspection. x Print Date: 10/26/2022 Page 2 of 5

Deli - Employee drinks on food process table next food items. COS - Employee drinks moved during inspection. x

Deli - Observed an employee not washing before donning gloves in between different task. Hand washing was discussed with manager during inspection. o

Deli - Hand wash sink next to oven blocked. o

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

Deli - Employee not wearing hair net or beard guard. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Deli - Breading scoop Handle touching breading in breading bin. o

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)

Deli - Togo containers stored on floor. COS - Togo containers moved during inspection. x

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

Deli - Spray nozzle at warewash sink not clean, mold like substance build up. o

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

Deli - Breading bin excessive build up on lid. o

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside area - No back flow prevention devices on spigots on side of store. o

5-202.13 Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture or equipment. 5-202.13 P

Deli - Spray nozzle not above flood rim. 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 - Dumpster lids not closed. o

Sun Stop #0314 in Lake City: Frequently Asked Questions

When was Sun Stop #0314 in Lake City last inspected?: Sun Stop #0314 in Lake City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 11, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sun Stop #0314 in Lake City had?: Sun Stop #0314 in Lake City has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sun Stop #0314 in Lake City find?: Sun Stop #0314 in Lake City was most recently inspected by FDACS on December 11, 2025 (Met Sanitation Inspection Requirements).
Has Sun Stop #0314 in Lake City had any stop-sale or stop-use orders?: No, Sun Stop #0314 in Lake City has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sun Stop #0314 in Lake City?: The most frequently cited FDACS violations at Sun Stop #0314 in Lake City 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; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 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) P.