When was Chevron 482 in Lakeland last inspected?

Chevron 482 in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 5, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Chevron 482 in Lakeland had?

Chevron 482 in Lakeland has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Chevron 482 in Lakeland find?

Chevron 482 in Lakeland was most recently inspected by FDACS on May 5, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Chevron 482 in Lakeland had any stop-sale or stop-use orders?

Yes, Chevron 482 in Lakeland has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Chevron 482 in Lakeland

Name: Chevron 482 in Lakeland Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 5, 2025

2750 Us Highway 98 N, Lakeland, FL 33805

Polk County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ralport Enterprises INC
FDACS Estab #: 427632

Part of: Chevron Florida health inspections, violations & closures

Overview

Chevron 482 in Lakeland faces serious food safety violations documented across two FDACS inspections in April and May 2025. Three stop-sale orders issued April 16, 2025 required the immediate destruction of adulterated products and foods with improper date marking. The facility's first inspection on April 16 documented 20 violations including mold growth on turkey, cheeses, rice, and nacho cheese in multiple coolers; hot-held foods maintained at 115–126°F when the minimum required temperature is 135°F (sausage on stick, egg rolls, gravy, potato wedges, chicken tenders, and wings were all substandard); ready-to-eat foods past their 7-day date mark and not discarded (turkey chub dated 03/07, rice dated 03/13–03/16, pico dated 03/21–03/29); bleach and cleaning chemicals stored directly on top of a prep cooler and a spray bottle of multi-surface cleaner stored over a breading station; and a documented pattern of non-compliance by the person in charge involving handwashing, hot-holding temperature control, and adulterated foods. All adulterated foods were voluntarily destroyed and witnessed by the inspector. A follow-up inspection on May 5, 2025 cited 7 additional violations: hot-held foods measured at 117–125°F (sausage, chicken wings, chicken tenders); employees not informed in a verifiable manner of their responsibility to report health conditions related to foodborne illnesses; ready-to-eat foods without date marking (cooked chicken, beans, cooked beef, rice, and salsa prepared 3 days prior); no soap or paper towels at the handwashing sink in the retail area; and poisonous or toxic materials improperly stored. Some violations were corrected on site, including reheating foods to 165°F or above, date marking all foods, increasing the hot case temperature, and restocking handwashing supplies. The facility was operating without a valid food permit at the time of both inspections.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

27Violations

3Stop-Sale Orders

Last inspected FDACS: May 5, 2025

Chevron 482 in Lakeland: 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.

2025 — 2 inspections

May 5, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 7 violations· Operating Without Permit

Inspector: STEFANIA

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. 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.

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

Front food service area: Internal temperature of sausage on stick measured 124 F- 125 F, chicken wings measured 124 F - 125 F, and chicken tenders measured 117 F - 119 F in hot case. COS: All mentioned foods were reheated to 165 F and above due to time less than 2 hours out of temperature. Temperature on hot case was increased. Y 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

Employees not informed in a verifiable manner of their responsibility to report to the person in charge information about their health related to foodborne illnesses.

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

Front food service area: No date marking on cooked chicken, beans, cooked beef, rice, and salsa opened and made 3 days prior in cooler under deli slicer. COS: All mentioned foods products were date marked. Y x Print Date: 5/5/2025 Page 1 of 3 26 P Citation Description: 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 Observation: Warewashing area: Cleaning chemicals stored on shelf above frying oil on storage rack. COS: Chemicals were properly stored. Y x

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

Retail area: No soap and paper towels at handwashing sink.

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.Repeat

No certified food protection manager.

Good Retail Practice Violations

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Warewashing area: Chicken purge accumulation on bottom shelf of Beverage-Air cooler under turbofan oven.

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.

Operating without 2025 food permit. Y o

Apr 16, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 20 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: STEFANIA

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

A pattern of non-compliance is demonstrated with regard to the duties of the person in charge through handwashing, hot holding temperatures, and adulterated foods. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Front food service area: Mold like growth on turkey chub in cooler under deli slicer. Mold like growth on cheeses in prep cooler. Mold like growth on rice and gravy in small cooler. Walk-in cooler: Mold like growth on nacho cheese and pico. COS: Stop sale and released. All mentioned foods were voluntarily discarded. x

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Front food service area: Can of nacho cheese and can of tomatillos sauce dented at the seals on shelving. COS: Stop sale and released. Both cans were voluntarily discarded.

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Front food service area: Brown old food build-up inside microwave cavity.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Front food service area: Old food build-up around blade of deli slicer. COS: Deli slicer was cleaned and sanitized.

Front food service area: Internal temperature of sausage on stick measured 115 F- 125 F, egg rolls measured 115 F-120 F, gravy measured 116 F, potato wedges measured 120 F, chicken tenders measured 125 F, and wings measured 126 F in hot case. COS: All mentioned foods were reheated to 165 F and above due to time less than 2 hours out of temperature. x Print Date: 4/16/2025 Page 2 of 5 21 Pf Citation Description: 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) Pf Observation: Front food service area: No date marking on sausage and egg rolls thawed out 2 days prior in drawer of cooler. Retail area: No date marking on half and half and French Vanilla creamer opened 2 days prior in dispenser. COS: All mentioned foods products were date marked. x

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 does not correctly respond to questions related to foodborne illnesses. Employee health policy reviewed with person in charge. o

Employees not informed in a verifiable manner of their responsibility to report to the person in charge information about their health related to foodborne illnesses

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Front food service area: Turkey chub date marked 03/07 in cooler under deli slicer not discarded after the 7 day maximum. No date marking on container of tomatillo sauce in small cooler and date sauce was opened was unable to be determined. Rice date marked 03/13-03/16 in small cooler not discarded after the 7 day maximum. Walk-in cooler: Pico date marked 03/21-03/29 and nacho cheese date marked 02/17/25 not discarded after the 7 day maximum. COS: Stop sale and released. All mentioned foods were voluntarily discarded. 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

No written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

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

Front food service area: Spray bottle of glass cleaner not labeled with common name. Retail area: Spray bottle of bleach and water not labeled with common name. COS: Spray bottles were labeled.

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

Front food service area: Box of bleach and box of cleaning chemicals stored on top of prep cooler to keep lid closed. Warewashing area: Spray bottle of multi-surface cleaner stored over breading station. COS: Chemicals were relocated. 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

Warewashing area: Chemical bottle and bottle caps stored in handwashing sink. COS: Items removed to allow access to handwashing sink. Retail area: Employee cleaning equipment parts in handwashing sink at customer self-service counter. COS: Employee instructed to clean equipment at three compartment sink.

Front food service area: No soap at handwashing sink. Warewashing area: No paper towels at handwashing sink. Retail area: No soap and paper towels at handwashing sink. COS: Soap and paper towels provided.

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.

No certified food protection manager.

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

Warewashing area: Bin of breading not labeled with common name.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Front food service area: Lid of prep cooler does not properly close and heavy item has to be put on top to keep it closed.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Front food service area: Black and white residue build-up on shelving in Continental brand cooler. Warewashing area: Standing water on bottom shelf of Beverage-Air cooler under turbofan oven.

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.Repeat

Retail area: No sign posted stating "The sale of kratom to persons under the age of 21 is prohibited, proof of age is required for purchase". COS: Sign was posted.

Operating without 2025 food permit. o INSPECTION: KRATOM Violation No.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

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.* Approved Source: Food in good condition, safe and unadulterated.

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.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

Chevron 482 in Lakeland: Stop-Sale & Stop-Use Orders (3)

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 Chevron 482 in Lakeland
Date	Order Type	Product	Brand/Lot	Reason
Apr 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Apr 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.
Apr 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…

Chevron 482 in Lakeland: Frequently Asked Questions

When was Chevron 482 in Lakeland last inspected?: Chevron 482 in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 5, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Chevron 482 in Lakeland had?: Chevron 482 in Lakeland has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Chevron 482 in Lakeland find?: Chevron 482 in Lakeland was most recently inspected by FDACS on May 5, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Chevron 482 in Lakeland had any stop-sale or stop-use orders?: Yes, Chevron 482 in Lakeland has 3 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 Chevron 482 in Lakeland?: The most frequently cited FDACS violations at Chevron 482 in Lakeland are: 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) Pf; 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 Pf; 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) P.
Does Chevron 482 in Lakeland have any repeat violations?: Yes, Chevron 482 in Lakeland has had the following violations cited on multiple FDACS inspections: 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) Pf; 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 Pf; 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) P.