Mobley's Custom Cuts in Mc Alpin
Last inspected:
6769 180th St, Mc Alpin, FL 32062Mobley's Custom Cuts in McAlpin has had 4 inspections on record since January 2024. The facility received 12 violations in a January 2025 sanitation inspection and 9 violations in a January 2024 sanitation inspection, with 0 violations in two follow-up focused inspections in November 2025 and October 2024.
Raw animal food storage violations appeared in both sanitation inspections. In January 2024, an inspector found raw shell eggs stored above raw beef strip steak in the back room; the eggs were relocated during the inspection. In January 2025, an inspector documented packaged turkey stored above boneless beef chuck eye in the walk-in cooler and ground chuck displayed above pork baby back ribs in a reach-in cooler; both items were corrected on site. Employee health policy documentation gaps were cited in both inspections—the facility could not provide verifiable employee health reporting responsibilities or written procedures for responding to vomiting and diarrheal events. Handwashing station deficiencies were also recurring: a January 2024 inspection found no soap and no hand-drying means in the processing area, and a January 2025 inspection found no hand-drying capability. The most recent inspection on November 18, 2025 was a focused quality assurance visit with no violations.
Summary generated from Florida FDACS public inspection records.
Mobley's Custom Cuts in Mc Alpin: 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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused visit for quality assurance purposes.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 12 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.
Informational handouts provided: Employee Health Guide, Reporting Agreement, Vomitng and Diarrheal Guidance and Certified
Food Protection Manager Guidance document.
Risk-Based Violations
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
Back Room Area - Packaged turkey stored above boxes of boneless beef chuck eye inside
walk in cooler. COS - Turkey was properly relocated during the inspection. Retail Area - Trayed beef ground
chuck displayed above pork baby back ribs in two door reach in cooler. COS - Ground chuck was relocated
before completion of the inspection.
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
Food establishment could not provide employee health reporting responsibilities in a
verifiable manner.
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 answer questions relating to their employee health
policy.
Y
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
Food establishment could not provide a written procedure for responding to the cleanup of a
vomiting and diarrheal event.
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 - No means of drying hands at the hand wash station. COS - Paper towels
were provided.
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
Deli Slicing Area - Hand wash sink was used to store knives and utensils. COS - Knives were
adequately relocated during the inspection making the hand wash station accessible for use.
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
Food establishment could not provide a certified food protection manager certificate.
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)
Back Room Area - No visible thermometer located inside walk in cooler. Ambient air
temperature is 36 degrees F.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Slicing Area - Wet wiping cloths were stored on the side of the hand wash station between
times of use. COS - Wiping cloths were removed from service.
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)
Back Room Area - Ice scoop was stored on top of box above the ice machine. Discussed
with manager. COS - Ice scoop was removed from service for proper sanitization.
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
Back Room Area - Female restroom door is not self closing.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Dry Storage Area - Employee personal belongings and aprons stored among and on top of
canned items and bags of sugar. Discussed with manager.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit performed to follow up on Hurricane Helene
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 9 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.
Employee Health Guidelines and reporting agreement provided.
Certified Food Protection Manager flyer, Dish Washing and Vomiting and Diarrheal guidance provided.
Risk-Based Violations
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
Back Room Area - Raw shell eggs stored above raw beef strip steak. COS - Raw shell eggs
were adequately relocated to the bottom shelf during the inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli Area - Clean knife inside caddy has old food residue on blade. COS - Knife was
removed from service.
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
Food establishment was unable to provide employee health reporting responsibilities in a
verifiable manner.
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 - No soap and no means of drying hands at the hand wash station.
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 could not provide a certified food protection manager.
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)
Back Room Area - No visible thermometer inside walk in cooler. Ambient air temperature is
37 degrees F. Retail Area - No visible thermometer inside deli case. Ambient air temperature is 38 degrees
F.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Supply/Seasoning Room - Package of single use trays were 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
Back Room Area - Women's restroom does not contain a covered wastebasket. Discussed
with person in charge.
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
Back Room Area - Heavy dust accumulation on refrigeration vents of overhead unit inside
walk in cooler.
Mobley's Custom Cuts in Mc Alpin: Frequently Asked Questions
- When was Mobley's Custom Cuts in Mc Alpin last inspected?
- Mobley's Custom Cuts in Mc Alpin was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 18, 2025. Inspection type: Focused Inspection.
- How many inspections has Mobley's Custom Cuts in Mc Alpin had?
- Mobley's Custom Cuts in Mc Alpin has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Mobley's Custom Cuts in Mc Alpin find?
- Mobley's Custom Cuts in Mc Alpin was most recently inspected by FDACS on November 18, 2025 (Focused Inspection).
- Has Mobley's Custom Cuts in Mc Alpin had any stop-sale or stop-use orders?
- No, Mobley's Custom Cuts in Mc Alpin has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Mobley's Custom Cuts in Mc Alpin?
- The most frequently cited FDACS violations at Mobley's Custom Cuts in Mc Alpin 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; 3-302.11(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) P.
- Does Mobley's Custom Cuts in Mc Alpin have any repeat violations?
- Yes, Mobley's Custom Cuts in Mc Alpin 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; 3-302.11(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) P.
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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 Mobley's Custom Cuts. How we collect and verify this data.