How many inspections has Parker Chevron in Lakeland had?

Parker Chevron in Lakeland has 4 FDACS food safety inspection(s) on record from January 2022 to present.

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

Parker Chevron in Lakeland was most recently inspected by FDACS on January 7, 2026 (Focused Inspection).

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

No, Parker Chevron in Lakeland has no stop-sale or stop-use orders on record with Florida FDACS.

Parker Chevron in Lakeland

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

Last inspected: January 7, 2026

1144 E Memorial Blvd, Lakeland, FL 33801

Polk County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Wachula Food LLC
FDACS Estab #: 390517

Part of: Chevron Florida health inspections, violations & closures

Overview

Parker Chevron in Lakeland had four FDACS inspections on record between April 2023 and January 2026, with a combined 30 violations. A stop-use order issued April 19, 2023 for a prep cooler remained in effect as of May 2024, with the facility required to request written release from FDACS after making corrections. The April 2023 inspection documented critical temperature control failures: hot-held pork empanadas, pizza empanadas, french fries, and fried chicken measured 120–130°F instead of the required 135°F minimum; cooked vegetables and pork in the walk-in cooler measured 50–52°F after cooling overnight; chopped garlic in a reach-in cooler measured 47°F. Cross-contamination violations included raw shell eggs stored directly above ready-to-eat bacon and a package of open salami with green mold that was voluntarily discarded. Employee health documentation deficiencies included no written procedures for vomit and diarrhea cleanup and failure of the person in charge to correctly answer questions about foodborne illness symptoms and reporting. A follow-up inspection in late April 2023 found violations corrected on site. A January 2026 focused inspection found no kratom or hemp products available during the visit, and the facility remains subject to the outstanding stop-use order on the prep cooler.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

30Violations

Last inspected FDACS: January 7, 2026

Parker Chevron in Lakeland: 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.

2026 — 1 inspection

Jan 7, 2026 — Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: Visit to check kratom and hemp products. No kratom and hemp products available at establishment during visit.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

May 2, 2024 — Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: The original Stop-Use Order issued on 04/19/23 for prep cooler remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action. (Request #5113509)

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Apr 24, 2023 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

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 . SAZIB SARKAR, PERSON IN CHARGE ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

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

Food service area- spoon and tongs stored in a container near the pickled food items has a buildup of dried residue and food particles. Cos- spoon and tongs were placed in the warewash sink to be cleaned and sanitized during the visit. x

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

Service counter- pork empanadas, pizza empanadas, french fries, and fried chicken in the hot holding case held for less than 2 hours had internal temperatures of 117-131 deg f taken with an accurate thermometer. Cos- pork empanadas, pizza empanadas, french fries, and fried chicken were reheated, temperatures were checked, and verified during the visit. 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 could not correctly respond to questions related to foodborne illnesses and their symptoms. o

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

No documentation is provided for employees to report to the person in charge about foodborne illnesses. o

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 are provided for the clean-up of vomiting and diarrheal events. o

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

Kitchen area- handwash sink near the warewash sink is blocked by establishment's equipment. Cos- establishment's equipment was moved allowing access to the handwash sink during the visit. 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

Service counter- no disposable paper towels or other hand drying device is provided at the handwash sink near backroom door. Cos- disposable paper towels were provided at the handwash sink during the visit. x Print Date: 4/24/2023 Page 1 of 3 13 P Citation Description: 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) P Observation: Retail area- cartons of raw shell eggs are displayed above deli meats in the reach in display cooler near the service counter. Cos- cartons of raw shell eggs were moved to the bottom shelf of the reach in display cooler by management. x

Good Retail Practice Violations

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

Kitchen area- no drain stoppers are provided for the warewash sink. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Toilet room- no covered waste receptacle is provided in the unisex toilet room. o

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

Retail/ sandwich area- ceiling tiles have brown stains. o

Apr 11, 2023 — Re-Inspection Required· 20 violations· Re-Inspection Required

Inspector: ASHLEY MONTANEZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines, reporting agreement, vomit and diarrhea clean up, cooling/hot holding hand outs provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

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

Kitchen- observed package of open salami with a buildup of green mold like matter. COS- salami was voluntarily discarded. x

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

Kitchen- raw shell eggs inside reach in cooler stored over ready to eat bacon. COS- raw shell eggs were moved to bottom shelf by food employee. x

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)

Back room- Interior roof of ice machine has build up of sticky black matter. COS- ice was removed, machine was washed, rinsed and sanitized. x

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

Self service area- utensils stored in cup by boiled peanuts had build up of food particles. COSutensils were moved to warewash sink to be washed, rinsed and sanitized. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Back area- container of cooked veggies and cooked pork made yesterday 04/10, on the storage rack inside the walk in cooler had internal temperatures from 50 -52 deg F taken with a calibrated thermometer.COS- Items were voluntarily discarded. x

Service counter- pork, pizza & veggie empanadas, corn dogs, French fries, fried chicken wings and egg rolls inside the hot holding case had an internal temperature of 120 deg F - 130 deg F when taken with a calibrated thermometer. COS- The pork, pizza and veggie empanadas and the corn dogs were voluntarily discarded. French fries, chicken wings, and egg rolls were reheated to correct temperature. x

Person in charge does not provide employees with a reporting agreement. o

Person In Charge Was Unable To Answer Questions Correctly Regarding foodborne illness. o Print Date: 4/11/2023 Page 1 of 5 6 P Citation Description: 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 Observation: Service counter- observed food employee not washing hands before serving food after using the register.COS- Advised food employee on when to wash hands, employee wash hands between activities during the visit. 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

Kitchen- container chopped garlic stored inside reach in cooler had an internal temperature of 47 deg F when taken with an calibrated thermometer. COS - Food item was voluntarily discarded. x Print Date: 4/11/2023 Page 2 of 5 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) Pf Observation: Back room- empanadas stored in walk in cooler have no date marking. COS- date was added to food item to indicate when item was made. x

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

Kitchen- package of cheese and can of pizza sauce stored inside reach in cooler had no date marking. Back room- package of ham stored in walk in cooler had no date marking. COS- Date was added to food items to indicate when items were opened. x

Food establish does not have written procedures for clean up of vomit and diarrhea. o

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

Backroom- chemical stored on warewash sink drain board COS- chemical moved to correct location during visit. x

73 Hemp Extract, as defined in section 581.217(3)(e), F.S., intended for Human Consumption contains a controlled substance. s. 893.03(1)(c)190, F.S.

Food establishment sells edible THCO gummies. COS- Edible THCO gummies voluntarily discarded by management x

Back room- Handwash sink blocked by food cart. COS- food cart moved to correct location during visit. x

Food service area- handwash sink does not have paper towels for drying hands. COS- paper towels provided during visit. x

Good Retail Practice Violations

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

Back room- clean equipment are stored wet on the storage rack above the warewash sink. o

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

Back room- warewash sink does not have a drain stopper. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back room- unisex employee toilet room has no lid on trash can o

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

Retail- Ceiling tiles have brown stains. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Sandwich area- employee's personal food items are stored with establishment's retail food items in the reach in condiment cooler. o

Parker Chevron in Lakeland: Frequently Asked Questions

When was Parker Chevron in Lakeland last inspected?: Parker Chevron in Lakeland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 7, 2026. Inspection type: Focused Inspection.
How many inspections has Parker Chevron in Lakeland had?: Parker Chevron in Lakeland has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Parker Chevron in Lakeland find?: Parker Chevron in Lakeland was most recently inspected by FDACS on January 7, 2026 (Focused Inspection).
Has Parker Chevron in Lakeland had any stop-sale or stop-use orders?: No, Parker Chevron in Lakeland has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Parker Chevron in Lakeland?: The most frequently cited FDACS violations at Parker Chevron 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; 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) Pf; 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.
Does Parker Chevron in Lakeland have any repeat violations?: Yes, Parker Chevron 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; 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) Pf; 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.