How many inspections has Advanced Fresh Concepts Pb in Miami had?

Advanced Fresh Concepts Pb 0054 in Miami has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Miami find?

Advanced Fresh Concepts Pb 0054 in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection).

Has Advanced Fresh Concepts Pb in Miami had any stop-sale or stop-use orders?

No, Advanced Fresh Concepts Pb 0054 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in Miami

Name: Advanced Fresh Concepts Pb 0054 in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 10, 2026

311 Sw 7th St, Miami, FL 33130

Miami-Dade County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 282415

Overview

Advanced Fresh Concepts Pb 0054 is a seafood market retail establishment in Miami that has had 7 inspections on record since July 2023. The facility has logged 11 total violations across the inspection period, with no violations cited in the most recent focused inspection on March 10, 2026.

The facility has demonstrated responsiveness to inspector findings. In an August 2025 inspection, the establishment corrected multiple high-priority violations on site: raw eggs stored above ready-to-eat items were relocated, uncovered bread racks in the bakery were secured, employees performed proper hand washing procedures after the inspector observed they had failed to wash hands before donning gloves to handle food, and a handwashing sink blocked by a trash bin was made accessible. That same month, a February 2026 inspection documented violations related to time-temperature control for sushi prepared at ambient temperature—tuna, salmon, and shrimp rolls measured 50°F, 49°F, and 47°F respectively before being cooled to the required 41°F during the inspection—and a missing use-by-date label on a rice container, both of which were corrected on site. Earlier inspections in July 2023 identified a missing date mark on ready-to-eat chicken, a blocked consumer advisory sign for raw seafood, and fruit fly activity in the produce section.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

11Violations

Last inspected FDACS: March 10, 2026

Advanced Fresh Concepts Pb in Miami: FDACS Inspection History (7)

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 — 2 inspections

Mar 10, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Feb 20, 2026 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

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. The issue described regarding Request #5150981 addressed with the person in charge during the inspection.

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 - Multiple sushi rolls prepared and packaged in the morning and placed directly at customer reach in the retail cold unit prior to achieving 41*F: tuna roll 50*F; salmon roll 49*F; shrimp roll 47*F. COS, sushi rolls were cooled down to 41*F in the remaining time allowed.

8-201.14 Required HACCP plan does not include general information for the applicant or permit holder, categorization of the types of time/temperature control for safety foods that are to be controlled under the HACCP plan, a flow diagram or chart and critical control points summary for each specific food or category type that contains all the elements and information specified in the Food Code, supporting documentation, or other information required by the Florida Department of Agriculture and Consumer Services. 8-201.14 PfPf

Food Service - Use by date/time was not affixed to the rice container to identify 10 hour holding limit. COS, label with date and time was affixed to rice container during inspection.

2025 — 2 inspections

Aug 15, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: GLEIVYS RUIZ

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. Copy of employee health guidance provided via email. The issue described regarding Request #5134704 was addressed with the person in charge during the inspection.

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

Backroom - Raw shell eggs stored on shelf above almond milk in walk in cooler. COS, eggs were moved to appropriate location. x Print Date: 8/15/2025 Page 1 of 2 13 x Citation Description: Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4) Observation: Bakery - Racks of bread found uncovered in front of ovens. COS, racks of bread were covered during inspection.

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 was unable to respond to questions that relate to food borne illnesses and reporting responsibilities. Copy of employee health guidance provided via email. o

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

Bakery, Deli - Food employees did not wash hands prior to donning gloves to handle food items for customer orders, and between entering and exiting the various food preparation areas to handle food items and clean utensils/equipment. COS, employees washed hands and proper hand washing procedures were discussed with management. 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

Bakery - Handwash sink blocked by trash bin. COS, trash bin was moved to appropriate location.

Good Retail Practice Violations

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Meat - foam trays not stored in original packaging on shelving rack.

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

Bakery, Deli, Seafood - Ice buildup in walk in coolers.

Jul 10, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Off-site Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jun 7, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Oct 24, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Offsite visit to conduct routing inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jul 10, 2023 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Person in charge: NATHAN DAVIS

Risk-Based Violations

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

Deli area: 1 chub of Sausalito chicken was missing a date mark. COS: correct date was determined and applied o

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Seafood department: consumer advisory is on a sign on the wall above the cooked seafood and is blocked from view by a seasoning display.

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Retail produce section: observed several small black fruit fly like insects around the plantains.

Advanced Fresh Concepts Pb in Miami: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Miami last inspected?: Advanced Fresh Concepts Pb 0054 in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 10, 2026. Inspection type: Focused Inspection.
How many inspections has Advanced Fresh Concepts Pb in Miami had?: Advanced Fresh Concepts Pb 0054 in Miami has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Miami find?: Advanced Fresh Concepts Pb 0054 in Miami was most recently inspected by FDACS on March 10, 2026 (Focused Inspection).
Has Advanced Fresh Concepts Pb in Miami had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 0054 in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Advanced Fresh Concepts Pb in Miami?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 0054 in Miami are: 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; 8-201.14: Required HACCP plan does not include general information for the applicant or permit holder, categorization of the types of time/temperature control for safety foods that are to be controlled under the HACCP plan, a flow diagram or chart and critical control points summary for each specific food or category type that contains all the elements and information specified in the Food Code, supporting documentation, or other information required by the Florida Department of Agriculture and Consumer Services. 8-201.14 Pf; 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 P.