Spirit Travel Center in Lake Panasoffkee
Last inspected:
293 E C 470, Lake Panasoffkee, FL 33538Spirit Travel Center in Lake Panasoffkee operates as a convenience store with significant packaged ice service. The facility has undergone 5 inspections since January 2022, with two stop-use orders issued in February and March 2024 for unsanitary equipment — both cited under FS 500.04 and FS 500.172 (food-contact surfaces) and both resolved after equipment was cleaned, sanitized, and released.
The most recent inspection on September 3, 2025 documented 8 violations, all corrected on site. High-priority violations included raw chicken stored improperly in the walk-in cooler above raw pork chops (corrected immediately), in-use serving utensils for boiled peanuts and tongs not washed within the required 4-hour interval after being in service since 6:30 a.m. (employee cleaned and sanitized on site), a sanitizer bucket stored on the counter near clean utensils in the food service area (moved to designated storage), and an employee observed handling food without washing hands or changing gloves between tasks (corrected during inspection with employee and manager counseling). A spray bottle of chemicals was not clearly labeled in the deli area (person in charge labeled it on site). A February 25, 2025 inspection cited 18 violations, including raw chicken stored above ready-to-eat pulled pork and raw bacon stored over mushrooms in refrigeration — both corrected on site. Hand hygiene violations and chemical storage issues were recurring findings across inspections. All documented violations were corrected during the respective inspections, demonstrating responsive compliance.
Summary generated from Florida FDACS public inspection records.
Spirit Travel Center in Lake Panasoffkee: 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.
— 2 inspections
— Met Sanitation Inspection Requirements· 8 violations· Met Requirements
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
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPf
Deli area: Spray bottle of chemical not labeled with content. COS: Person in charge labeled
bottle.
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 PPRepeat
Deli area: Spray bottle of chemicals, Sanitizer bucket stored near food and clean plates,
Baby wipes stored next to styro foam container for food, Retail department: Hand soap stored directly
above drinks in back storage area. COS: All the chemicals items were moved to a designated area.
Y
x
Repeat
COS
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 ambient thermometer available inside small hot case for burger.
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
Deli area: Water, oil in squeeze bottles and flour in bin container not labeled. COS:
Employee labeled squeeze bottle and bin appropriately.
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
Walk in cooler: various drinks stored directly on the floor.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Women's restroom: Covered trash receptacle not provided.
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
Retail area: Accumulation black residue ,dirt and debris inside cabinet below soda fountain.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Deli department: water stain and damage in a ceilings tiles.
— Met Sanitation Inspection Requirements· 18 violations· Met Requirements
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
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
No designated person in charge in absence of manager or franchise owner. COS: Person in
charge came at the end of visit
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Walk-in cooler: Raw chicken stored above raw pork chops. COS: Raw chicken moved to the
bottom shelf.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Back area: Old Food residue and debris in deli slicer per employee conversation slicer never
use on that day. COS: Equipment was put out of service to washed, rinsed and sanitized.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Retail Area and Deli Area: In use serving spoons for boiled peanuts and Tongs outside hot
case unit not wash within 4 hours. Per employee conversation spoons and tongs in use since in the
morning 6:30 and still in use at 10:55. COS: Employee washed, rinsed and sanitized the utensil.
x
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
Establishment could not provide verifiable documentation that employees are informed of
reporting requirements..
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Deli area: Ham in working container held more than 24 hours not labeled with date they were
opened. COS: Employee date and labeled the product.
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 bodily fluid clean-up do not address removal of the ill person, what to
do with exposed food, utensils, or single-service items, or disinfection of the affected area.
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 area: Sanitizer bucket stored on the counter top near cleaned utensils in food service
area. COS: Sanitizer bucket moved to a designated area.
x
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: Observed food production employee drinking water at the production table where
food was exposed.
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 production employee leaving kitchen area, changing tasks, return to
work area without washing hands and donning new gloves; COS: employee stopped and discussed with
employee and manager when to wash hands.
Print Date: 2/25/2025
Page 1 of 4
Y
x
8
Pf
Citation Description: 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
Observation: Deli area: Soap and hand drying devices not available at food service area. COS: Soap and
paper towel provided.
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. 3-302.12
Deli area: Oil in squeeze bottle and salt and pepper in shakers not labeled.
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
Deli area: box of eggs stored directly on floor in walk-in cooler. COS: Employee moved the
products to appropriate location.
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
Deli area: Food workers wearing bracelet while working with exposed food.
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Deli area: Clean metal and plastic pans not properly air-dried before being tightly stacked for
storage in ware washing area.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Retail area: Spilled drinks residue in fresh food cooler.
5-501.17
Toilet room used by females not provided with a covered receptacle for sanitary
napkins. 5-501.17
Women's restroom: Covered trash receptacle not provided.
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
Retail area: Accumulation of dirt and debris inside cabinet below soda fountain.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Retail area: Wet mop left not hung to dry at back hallway.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in Request #5118768 were discussed with the person in charge during this visit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER — Brand: Chefmate
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination:
Food-contact surfaces: cleaned and sanitized.
Lot: N/A # Of Pkgs: N/A Size Of Pkg: N/A Total Weight: N/A
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Re-Inspection Required· 3 violations· 1 stop-sale order· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
FoodSafety@FDACS. gov.
Please note each observation that has been corrected.
Risk-Based Violations
14
21
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) PPf
Walk in cooler: Raw chicken gizzards and chicken wings stored directly over ready to eat
pulled pork. Kitchen: Raw bacon stored over mushrooms in white refrigerator. COS: Bacon was moved to
bottom shelf.
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: Kitchen: Build up of mold like substance inside ice machine, See ‘stop use.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER — Brand: Lot # n/a
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination:
Food-contact surfaces: cleaned and sanitized.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of
equipment, contact the Business Center at (850) 245-5520 or [email protected].
FDACS-14325 Rev. 05/22
Print Date: 2/28/2024
Page 6 of 8
(8 CamScanner
Florida Department of Agriculture and Consumer Services Bureau of Food Inspection
ed Attention: Business Center
Division of Food Safety 3125 Conner Boulevard, C-26
Tallahassee, FL 32309-1650
FOOD SAFETY INSPECTION SUPPLEMENTAL REPORT
Florida Statues. Chapter 500.172, 500.174
(850) 245-5520
COMMISSIONER:
Visit #: 9997182246104
Food Entity #: 367940
Food Entity Name: SPIRIT TRAVEL CENTER
Date Of Visit: February 28, 2024
Inspected By: PATRICK PACE
Food Entity Location Address: 293 E C 470 Lake Panasoffkee, FL 33538-6503
Food Entity Mailing Address: 293 E C 470 Lake Panasoffkee, FL 33538-6503
Food Entity Type/Description: 124/Convenience Store Significant FS AND/OR Packaged Ice
Food Entity Owner: LAKE PANASOFFKEE FUELS LLC
PI JENTAL KEY #:
Spirit Travel Center in Lake Panasoffkee: 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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Chefmate / N/A # Of Pkgs: N/A Size Of Pkg: N/A Total Weight: N/A | FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized… | |
| STOP USE ORDER | — | Lot # n/a | FS 500.04; FS 500.172 Unsanitary Equipment.* Protection From Contamination: Food-contact surfaces: cleaned and sanitized… |
Spirit Travel Center in Lake Panasoffkee: Frequently Asked Questions
- When was Spirit Travel Center in Lake Panasoffkee last inspected?
- Spirit Travel Center in Lake Panasoffkee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 3, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Spirit Travel Center in Lake Panasoffkee had?
- Spirit Travel Center in Lake Panasoffkee has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Spirit Travel Center in Lake Panasoffkee find?
- Spirit Travel Center in Lake Panasoffkee was most recently inspected by FDACS on September 3, 2025 (Met Sanitation Inspection Requirements).
- Has Spirit Travel Center in Lake Panasoffkee had any stop-sale or stop-use orders?
- Yes, Spirit Travel Center in Lake Panasoffkee has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Spirit Travel Center in Lake Panasoffkee?
- The most frequently cited FDACS violations at Spirit Travel Center in Lake Panasoffkee are: 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 P; 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; 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.
- Does Spirit Travel Center in Lake Panasoffkee have any repeat violations?
- Yes, Spirit Travel Center in Lake Panasoffkee has had the following violations cited on multiple FDACS inspections: 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 P; 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; 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Spirit Travel Center. How we collect and verify this data.