Kwik Stop in Long Key

68100 Overseas Hwy, Long Key, FL 33001

Overview

Kwik Stop in Long Key had 2 inspections on record between August 2023 and October 2024, with 12 violations documented. The August 2023 inspection identified cross-contamination risk (raw bacon stored directly above ready-to-eat cooked sausage in a cooler), which was corrected on site. The inspection also cited deficiencies in employee health procedures and written response protocols for vomiting and diarrheal events, as well as a direct connection between the sewage system and the three-compartment sink wastewater drain in the warewashing area. The person in charge did not correctly respond to questions relating to foodborne illness prevention; an employee health guide was provided. A check-back inspection on October 25, 2024 confirmed that all compliance issues had been resolved, with no violations documented.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.
12Violations

Last inspected FDACS: October 25, 2024

Kwik Stop in Long Key: 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.

— 1 inspection
— Focused Inspection· Focused Inspection

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.

No violations or enforcement actions recorded for this inspection.

— 1 inspection
— Met Inspection Requirements; Check-back Needed· 12 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

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
Retail area: Raw bacon stored over ready to eat cooked sausage in stand alone cooler. COS: Raw bacon moved to bottom shelf. 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 relating to foodborne illness. Employee health guide provided. 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
Establishment does not have written procedures for employees to follow when responding to vomiting and diarrheal events. Required components for written procedures reviewed with person in charge.
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.
Food establishment does not have a certified food protection manager.

Good Retail Practice Violations

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food service area: Spoon used to dispense boiled peanuts held unprotected on top of microwave. COS: Spoon placed in clean dry container.
4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19
Retail area and backroom: Drinks stored on unsealed bare wood shelving.
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
Backroom: Old equipment and discarded products stored in three compartment sink. COS: Three compartment sink basins cleared, basins cleaned and sanitized during inspection.
5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13
Outside area: Mop sink not accessible. No water spigot and plumbing not connected. Establishment provided 30 days to make corrections to mop sink and enable use.
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Warewashing area: Direct connection exists between sewage system and three compartment sink wastewater drain.
6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14
Restrooms: Doors are not self closing.
5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17
Ladies restroom: Covered receptacle not provided in ladies restroom.
6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16
Restroom hallway: Wet mop not hung to dry.

Kwik Stop in Long Key: Frequently Asked Questions

When was Kwik Stop in Long Key last inspected?
Kwik Stop in Long Key was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 25, 2024. Inspection type: Focused Inspection.
How many inspections has Kwik Stop in Long Key had?
Kwik Stop in Long Key has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Kwik Stop in Long Key find?
Kwik Stop in Long Key was most recently inspected by FDACS on October 25, 2024 (Focused Inspection).
Has Kwik Stop in Long Key had any stop-sale or stop-use orders?
No, Kwik Stop in Long Key has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Kwik Stop in Long Key?
The most frequently cited FDACS violations at Kwik Stop in Long Key are: 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; 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) P; 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 Pf.

This page is maintained by FloridaFoodSafety.org and is not affiliated with Kwik Stop. How we collect and verify this data.