When was Raceway # in Mims last inspected?

Raceway # 6875 in Mims was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 6, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Raceway # in Mims had?

Raceway # 6875 in Mims has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Raceway # in Mims find?

Raceway # 6875 in Mims was most recently inspected by FDACS on May 6, 2025 (Met Sanitation Inspection Requirements).

Has Raceway # in Mims had any stop-sale or stop-use orders?

Yes, Raceway # 6875 in Mims has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Raceway # in Mims

Name: Raceway # 6875 in Mims Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 6, 2025

2455 Us Highway 1, Mims, FL 32754

Brevard County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ketul Desai
FDACS Estab #: 355743

Overview

Raceway #6875 in Mims received two stop-sale orders on May 6, 2025 for adulterated products under Florida Statutes 500.04 and 500.10 — one for food in poor condition found in cold storage and another for time/temperature control violations. Both products were voluntarily destroyed and witnessed by the inspector. The May 6, 2025 sanitation inspection documented 17 violations including multiple priority findings: a container of discolored pickles in the cooler, hot-held chicken tenders and potato wedges measured at 95–128°F (minimum required 135°F), half and half creamer at 43°F (maximum allowed 41°F), and undated ready-to-eat creamer. All violations were corrected on site. A priority violation for improper raw animal food separation — raw chicken stored directly over raw pork in a reach-in cooler — was cited during a focused inspection on October 30, 2023 and corrected during the visit. The facility's person in charge was noted on May 6 to lack a certified food protection manager certificate and demonstrated insufficient knowledge of food safety requirements.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

19Violations

2Stop-Sale Orders

Last inspected FDACS: May 6, 2025

Raceway # in Mims: FDACS Inspection History (3)

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 — 2 inspections

May 6, 2025 — Met Sanitation Inspection Requirements· 17 violations· 2 stop-sale orders· Met Requirements

Inspector: LOGAN SAMUELSEN, 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. Employee Health Guidelines, reporting agreement provided, Certified food manager certificate handout and Vomit and diarrhea documentation provided.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge is not in compliance with demonstration of knowledge due to No Certified food protection manager certificate, multiple priority violations, and not correctly answering food safety questions o

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

Backroom: Container of pickles in reach in cooler has a grey like color to it. COS: Manager voluntarily discarded pickles. 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: Chicken tenders and potato wedges had an internal temperature of 95-128 degrees F taken with an accurate and calibrated thermometer. COS: Chicken tenders and potato wedges were reheated to 165 degrees F taken with an accurate and calibrated thermometer. 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

No documentation is provided for employees to report to the person in charge about food borne illnesses. Provided establishment with employee reporting agreement handout.

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 food borne illness questions. Provided Establishment with employee heath guidelines handout. 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

Retail: Half and half creamer had an internal temperature of 43 degrees F taken with an accurate and calibrated thermometer. COS: Half and half creamer was voluntarily discarded. x

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

Retail: Container of half and half creamer had no date mark on it and could not verify the date. COS: Manager voluntarily discarded creamer. x

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 did not have any written procedures for cleanup of vomit and diarrhea. Vomit and diarrhea documentation 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

Backroom: Hand wash sink next to 3 compartment sink blocked by crates.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

No hand wash sign at hand wash sinks. Hand wash signs provided.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Backroom: Hand wash sink no provided with hot water.

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.

No Certified Food Protection Manager Certificate provided during visit. Documentation Provided.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back door by the restrooms has a gap at the bottom of the door.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom: Reach in cooler has water buildup on the bottom of the cooler.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Kitchen: Hand wash sink not sealed to the wall.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Sanitizer test kit not provided during inspection.

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: Fryers have a build up of grease on them.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

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.

Apr 25, 2025 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Offsite visit conducted for Request #5131039 and was addressed with management.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Oct 30, 2023 — Focused Inspection· 2 violations· Focused Inspection

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Comments: Request# 5104150 Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

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

Backroom- Raw chicken stored over raw pork at reach-in cooler. COS- All raw pork moved to proper location during visit and verified. x

Good Retail Practice Violations

94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.

This food establishment was found to be operating beyond the scope of their food permit. Food entity found raw to cook during visit. The Food Establishment shall remit payment of the appropriate permit fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Raceway # in Mims: 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 Raceway # 6875 in Mims
Date	Order Type	Product	Brand/Lot	Reason
May 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
May 6, 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.

Raceway # in Mims: Frequently Asked Questions

When was Raceway # in Mims last inspected?: Raceway # 6875 in Mims was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 6, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Raceway # in Mims had?: Raceway # 6875 in Mims has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Raceway # in Mims find?: Raceway # 6875 in Mims was most recently inspected by FDACS on May 6, 2025 (Met Sanitation Inspection Requirements).
Has Raceway # in Mims had any stop-sale or stop-use orders?: Yes, Raceway # 6875 in Mims 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 Raceway # in Mims?: The most frequently cited FDACS violations at Raceway # 6875 in Mims are: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 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.