Advanced Fresh Concepts Pb 1171 in Lakeland
5185 Us Highway 98 S, Lakeland, FL 33812
Advanced Fresh Concepts Pb 1171 in Lakeland, FL has 3 FDACS food safety inspections on record with 8 violations and 2 stop-sale or stop-use enforcement actions.
Last inspected FDACS: December 26, 2024
Advanced Fresh Concepts Pb 1171 in Lakeland: FDACS Inspection History (3)
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· 1 violation· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
KANES HUANG, SUSHI HELPER
WENDY LONGO, SANITATION AND SAFETY SPECIALIST
Amber Ruckdeschel, Quality Assurance and Training Specialist
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
Retail Display Case: Shrimp dumplings prepared at 8 am morning of inspection were
available for self-service at 10 am with internal temperatures of 42-43 degrees F. COS: Dumplings were
relocated to freezer and rapidly cooled down to 41 degrees F or below.
— Re-Inspection Required· 5 violations· 2 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
The person in charge recorded sanitization of equipment in log book at 6:30 am day of
inspection, internal temperatures of food in display case at 6:55 am, cooling of wraps between 7:45-8:25
am. Person in charge stated she arrived to work at 8:30 am. No other employees present. Required written
procedures of pH verification were not written as actually observed.
o
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
The person in charge was unable to correctly answer questions regarding foodborne
illnesses and symptoms.
o
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
Processing Area: Acidified white rice used to make sushi rolls prior to the start of the
inspection was not labeled with batch # and time as required by the HACCP plan. Person in charge stated
that rice had been made at 1pm the day prior to the inspection and held under refrigeration until being used
in sushi rolls at 9:30 am the day of inspection. No monitoring record of that batch was recorded. Stop sale
and Release was issued. COS: Rice and rolls made from rice acidified day prior were voluntarily discarded.
Monitoring log book entry for day of inspection (12/9/24) documented that rice pot # 1 was acidified at
7:30am morning of inspection. Rice was not acidified until 11am during inspection. Time of acidification and
pH of rice were entered as the same time and value each day prior. Person in charge indicated that
monitoring information on the logbook was entered based on what she believed the numbers should be and
is not based on actual monitoring results. While measuring the pH of acidified rice, the person in charge
placed the pH meter directly into the mixture of rice and water and pressed the CAL button to begin
measurement. COS: Person in charge was instructed in proper use of the pH meter and able to follow the
appropriate SOPs.
Y
x
o
6-301.11
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 PfPf
Processing Area: Handwashing sink did not have a drying provision provided. COS: Paper
towels were provided during inspection.
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or
prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)Repeat
Processing Area: Packages of reduced oxygen packaging (ROP) tuna and imitation crab
sticks labeled keep frozen in reach-in cooler were still sealed and fully thawed. Stop-sale and Release was
issued. COS: Thawed ROP fish were voluntarily discarded.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with
approved procedures.
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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Met Inspection Requirements· 2 violations· Met Requirements
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
RETAIL AREA- SUSHI MADE AT 8AM IN SELF SERVICE OPEN AIR COOLER PROBED AT 48-50
DEGREES FAHRENHEIT WITH AN ACCURATE THERMOMETER. COS- SUSHI WAS PLACED IN FREEZER TO
BE COOLED TO 41 DEGREES FAHRENHEIT OR LESS BEFORE BEING PLACED BACK IN SELF SERVICE
COOLER.
x
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 SERVICE AREA- FOOD EMPLOYEE DID NOT WASH HANDS WHEN CHANGING TASKS
AND ENTERING FOOD SERVICE AREA. COS- ADVISED EMPLOYEE ON WHEN TO WASH HANDS AND
EMPLOYEE WASHED HANDS APPROPRIATELY DURING INSPECTION.
x
Advanced Fresh Concepts Pb 1171 in Lakeland: 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 SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with approved procedu… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used. |
Advanced Fresh Concepts Pb 1171 in Lakeland: Frequently Asked Questions
- When was Advanced Fresh Concepts Pb 1171 in Lakeland last inspected?
- Advanced Fresh Concepts Pb 1171 in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 26, 2024. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Advanced Fresh Concepts Pb 1171 in Lakeland had?
- Advanced Fresh Concepts Pb 1171 in Lakeland has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Advanced Fresh Concepts Pb 1171 in Lakeland find?
- Advanced Fresh Concepts Pb 1171 in Lakeland was most recently inspected by FDACS on December 26, 2024 (Met Sanitation Inspection Requirements).
- Has Advanced Fresh Concepts Pb 1171 in Lakeland had any stop-sale or stop-use orders?
- Yes, Advanced Fresh Concepts Pb 1171 in Lakeland 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 Advanced Fresh Concepts Pb 1171 in Lakeland?
- The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1171 in Lakeland are: 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 P; 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) P; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf.
Nearby Establishments to Advanced Fresh Concepts Pb 1171
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 Advanced Fresh Concepts Pb 1171. How we collect and verify this data.