How many inspections has Advanced Fresh Concepts Pb in Mount Dora had?

Advanced Fresh Concepts Pb 1269 in Mount Dora has 1 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 Mount Dora find?

Advanced Fresh Concepts Pb 1269 in Mount Dora was most recently inspected by FDACS on October 9, 2025 (Met Sanitation Inspection Requirements).

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

No, Advanced Fresh Concepts Pb 1269 in Mount Dora has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in Mount Dora

Name: Advanced Fresh Concepts Pb 1269 in Mount Dora Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 9, 2025

18995 Us Highway 441, Mount Dora, FL 32757

Orange County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 337615

Overview

Advanced Fresh Concepts, a seafood market retail establishment in Mount Dora, received a sanitation inspection on October 9, 2025 that identified six violations, all of which were corrected during the inspection. A priority violation documented that various sushi rolls held in a retail display case at 10:45 a.m. were above the required 41-degree-Fahrenheit temperature threshold: a California Roll measured 44 degrees F, a Spicy Grilled Salmon Roll 43 degrees F, and a California Salad Roll 42 degrees F. The inspector verified that all out-of-temperature rolls were relocated for rapid cooling. A second priority violation cited an employee who entered the sushi prep area without washing hands before donning gloves to continue food preparation; the employee washed hands and applied new gloves before resuming work. Two priority foundation violations were also noted: the establishment lacked complete written procedures for responding to vomit or diarrhea events—specifically missing procedures for discarding exposed single-service items, cleaning and sanitizing exposed equipment and utensils, and laundering or disposal of linens—and the Daily pH, Rice & Packaged Cooling log from October 8 was not signed by the location manager as required by the establishment's standard operating procedures. An industry handout was provided regarding cleanup procedures.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

6Violations

Last inspected FDACS: October 9, 2025

Advanced Fresh Concepts Pb in Mount Dora: FDACS Inspection History (1)

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 — 1 inspection

Oct 9, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: ALLISON LAURICELLA, 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.

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: Various sushi rolls that were made at 9:00AM were found with an internal temperature above 41 degrees F inside the functioning retail sushi display case at 10:45AM. (California Roll 44 degrees F. Spicy Grilled Salmon Roll 43 degrees F. California Salad Roll 42 degrees F.) COS: All out of temperature sushi rolls were relocated to be rapidly cooled and inspector verified. 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 does have written procedures in regards to clean up of vomit or diarrhea event in food establishment, but it is missing the following items: Discarding exposed single-service/single-use items. Cleaning and sanitizing exposed food equipment and utensils, and laundering or disposal of linens. Disposal or cleaning and disinfecting of clean-up tools/materials. Industry handout provided.

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf

Prep Area: The Daily pH, Rice & Packaged Cooling log from 10/08/2025 was not signed. Establishments standard operating procedures state that "The Location Manager or Franchisee must sign and date the log at the end of the day."

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

Prep Area: Employee entered sushi prep area through closed swinging door and donned gloves to continue making sushi rolls on prep board without first washing hands. COS: Employee washed hands and donned new gloves before continuing. x

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Prep Area: Blue spray bottle containing vegetable oil stored on shelf under prep table is not identified with common name. COS: Employee labeled spray bottle with name of contents.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Prep Area: Employee wearing bracelet on left arm while making sushi rolls on sushi prep counter.

Advanced Fresh Concepts Pb in Mount Dora: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Mount Dora last inspected?: Advanced Fresh Concepts Pb 1269 in Mount Dora was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 9, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pb in Mount Dora had?: Advanced Fresh Concepts Pb 1269 in Mount Dora has 1 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 Mount Dora find?: Advanced Fresh Concepts Pb 1269 in Mount Dora was most recently inspected by FDACS on October 9, 2025 (Met Sanitation Inspection Requirements).
Has Advanced Fresh Concepts Pb in Mount Dora had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 1269 in Mount Dora 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 Mount Dora?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1269 in Mount Dora are: 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 P; 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; 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.