How many inspections has Pearl Country Store in Micanopy had?

Pearl Country Store in Micanopy has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Pearl Country Store in Micanopy find?

Pearl Country Store in Micanopy was most recently inspected by FDACS on November 20, 2025 (Focused Inspection).

Has Pearl Country Store in Micanopy had any stop-sale or stop-use orders?

Yes, Pearl Country Store in Micanopy has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Pearl Country Store in Micanopy have any repeat violations?

Yes, Pearl Country Store in Micanopy has had the following violations cited on multiple FDACS inspections: 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) P.

Pearl Country Store in Micanopy

Name: Pearl Country Store in Micanopy Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

106-a Ne Highway 441, Micanopy, FL 32667

Marion County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: David and Peggy Carr
FDACS Estab #: 192277

Overview

Pearl Country Store in Micanopy, FL has 5 FDACS food safety inspections on record with 26 violations and 2 stop-sale or stop-use enforcement actions.

5FDACS Insp.

26Violations

2Stop-Sale Orders

Last inspected FDACS: November 20, 2025

Pearl Country Store in Micanopy: FDACS Inspection History (5)

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 — 3 inspections

Nov 20, 2025 — 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.

Jul 15, 2025 — Focused Inspection· Focused Inspection

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

Comments: Offsite visit to add water source information.

No violations or enforcement actions recorded for this inspection.

Jul 2, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 14 violations· 2 stop-sale orders· Met Requirements

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

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. Provided Time as a Public Health control document. Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to [email protected]

Risk-Based Violations

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

Kitchen: Buildup of debris on and around can opener blade. COS: item placed into three compartment sink to clean

3-403.11(A) Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP

Retail area: Boiled peanuts cooled overnight and placed into crock pot to reheat at approximately 6 am. Temperature of 131 degrees F at center and 132 degrees F at edge observed at approximately 10:30am. No reheated temperatures were taken of product by establishment. COS: Item voluntarily discarded during inspection. x Print Date: 7/2/2025 Page 1 of 3 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

Kitchen: Grits found with an internal temperature of 109 Degrees F. Sausage gravy found with an internal temperature of 125 degrees F. Item cooked on stove and placed into steam table. Steam table not plugged in. COS: item placed into freezer and cooled within required time during inspection.

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: Sliced American cheese found with an internal temperature of 51 degrees F in flip top reach in cooler. Slices stored on top of a single use cup, cause product to be able fill line. COS: Item voluntarily discarded during inspection. Y x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PPRepeat

Kitchen: Raw shell eggs stored on counter at ambient temperature. Item placed out for approximately 30 minutes. COS: last eggs cooked within 10 minutes. Provided Time as Public Health Control paperwork. Y x Repeat COS

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Employee drink on prep table in center of kitchen area.

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

Back room: Hand washing sink next to ice machine missing soap.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Back room: Bags of frozen corned beef thawing on shelving next to walk in cooler at room temperature. COS: item moved to walk in cooler.

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Retail: Employee portioning sauce cups and on bar/table in front of customer seated in area. COS: item moved during inspection.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Utensils stored in drawers under customer service area. Buildup of crumbs and debris inside of drawers with utensils.

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

Kitchen: Buildup of black debris on inside of spray nozzle on three compartment sink.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen: Large pots stored above three compartment sink have a buildup of carbon and grease.

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

Walk in cooler: Door to walk in cooler has a torn gasket.

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

Kitchen: Employee items stored on top of microwave oven and on shelf below microwave oven.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding.

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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Mar 20, 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.

2022 — 1 inspection

Jun 10, 2022 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: PATRICK PACE

Comments: Provided Time as a Public health control paperwork Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

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 provided to proved that all employees have been informed of their reporting responsibilities. Missing from employee working in the retail area. o

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; American cheese 42-43 inside reach in cooler. Product recently refilled, item above fill line. COS manager moved product to below fill line during inspection.Walk in cooler; Raw ribs 44, Mac and cheese 43-45, Bake beans 43-44. Products closest to entrance to walk in cooler, Multiple hot products recently placed into unit to cool and a delivery was recently received. COS ice placed on all product to rapidly reduce temperature. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen; Raw shell eggs held at room temperature on prep table across from cooking equipment. COS item voluntarily discarded. x

Kitchen; Employee drink on counter with customer food, Employee drink on prep table in center of kitchen area. 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

Kitchen; Employee enter kitchen area and donned gloves to work with food without washing hands. COS manager discussed items with employee; employees washed hands during inspection x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Kitchen; Employee touching ready to eat woopie pies with bare hands. COS item discarded and employee washed hands and placed on gloves. x Print Date: 6/10/2022 Page 1 of 4 14 Citation Description: 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) Observation: Retail; Buildup of mold like substance on the interior of ice chute on soda fountain. COS item cleaned during inspection x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail; "Magic bar" dessert packaged on site and offered for customer self service have not labeling of any kind. COS item removed from customer self service. x

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

Kitchen; Live flying insects observed. Retail; Live flying insects observed. o

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)

Kitchen; Tongs stored hanging on fire suppression pipe above cook line. COS item removed and cleaned during inspection x

Kitchen; Clean utensils stored inverted onto wire rack next to three compartment sink, Wire rack has a buildup of debris and is sticky to the touch. o

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Kitchen; Tools used for maintenance stored on shelf above sauces, under front counter. o

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

Kitchen; Buildup of debris and grease on floor under and behind cooking equipment. Storage room; Buildup of debris on floor under shelving. o Print Date: 6/10/2022 Page 2 of 4

Pearl Country Store in Micanopy: Stop-Sale & Stop-Use Orders (2)

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 Pearl Country Store in Micanopy
Date	Order Type	Product	Brand/Lot	Reason
Jul 2, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding…
Jul 2, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Pearl Country Store in Micanopy: Frequently Asked Questions

When was Pearl Country Store in Micanopy last inspected?: Pearl Country Store in Micanopy was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 20, 2025. Inspection type: Focused Inspection.
How many inspections has Pearl Country Store in Micanopy had?: Pearl Country Store in Micanopy has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Pearl Country Store in Micanopy find?: Pearl Country Store in Micanopy was most recently inspected by FDACS on November 20, 2025 (Focused Inspection).
Has Pearl Country Store in Micanopy had any stop-sale or stop-use orders?: Yes, Pearl Country Store in Micanopy has 2 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 Pearl Country Store in Micanopy?: The most frequently cited FDACS violations at Pearl Country Store in Micanopy are: 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) P; 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; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.
Does Pearl Country Store in Micanopy have any repeat violations?: Yes, Pearl Country Store in Micanopy has had the following violations cited on multiple FDACS inspections: 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) P.