, FL. Raw store-made sushi rolls labeled "Rainbow Salmon Tuna and Rainbow Salmon Roll" were sitting directly above containers of grilled dumplings inside a self-serve reach-in cooler at Advanced Fresh Concepts Pb 0714, a seafood market retail operation inspected by the Florida Department of Agriculture and Consumer Services on September 22, 2026.
That was not the only location where inspectors found the same problem.
In the back of the store, raw salmon and tuna were stored directly above ginger and avocado inside the walk-in cooler. Both items, the ginger and the avocado, were ready to eat. Both were sitting beneath uncooked fish.
What Inspectors Found
VIOLATIONS FOUND
CORRECTED ON SITE
The inspection recorded two violations in total. One was a priority violation, the most serious classification in the state's system. The other was a priority foundation violation, meaning it involves a condition that directly supports safe food handling practices.
The priority violation involved the cross-contamination risk. Raw animal protein stored above ready-to-eat food is a foundational food safety failure. The inspector's notes documented it in two separate areas of the store, the customer-facing retail floor and the employee-only walk-in cooler.
The second violation involved the handwashing sink in the food processing area. According to the inspector, the sink next to the three-compartment sink was blocked by a rolling cart and a trash can, making it inaccessible. The inspector noted that the cart and trash were moved during the inspection to restore access.
Neither violation was marked as a repeat.
What These Violations Mean
Raw fish carries bacteria and pathogens that heat kills during cooking. When raw salmon or tuna is stored above a ready-to-eat food, any drip, condensation or contact transfers those pathogens directly onto food that will not be cooked again before a customer eats it. At a seafood market that prepares and sells sushi-style rolls for self-serve retail, that risk is not theoretical.
The self-serve reach-in cooler is the detail that matters most here. Customers selecting their own containers from an open cooler have no way to know that raw fish was stored above the food they are picking up. The contamination, if it occurs, is invisible.
The walk-in cooler finding compounds the concern. Two separate storage areas, one public and one restricted to employees, had the same cross-contamination setup on the same day. That pattern points to a storage practice, not a single oversight.
The blocked handwashing sink is a separate but connected problem. When employees cannot reach a handwashing sink quickly and easily, they are less likely to wash their hands between tasks. At a facility that handles raw fish and also prepares ready-to-eat items, hand hygiene is the last line of defense between those two categories.
The Longer Record
The data provided for this inspection does not include a prior inspection count for Advanced Fresh Concepts Pb 0714. Without that history, it is not possible to say whether this is the first time inspectors have documented cross-contamination storage at this facility or whether the same findings have appeared before.
What the record does show is that neither of the two violations cited on September 22 carried a repeat designation. Under Florida's inspection system, a violation is marked repeat when the same issue was cited at the same facility within the prior 12 months. The absence of that designation means inspectors did not flag these as recurring problems, at least not within that window.
The inspection result was recorded as "Met Sanitation Inspection Requirements," which is the passing designation under the FDACS system. That classification reflects the facility's status at the end of the inspection, after both violations had been corrected on site, not the status when inspectors arrived.
Zero violations were corrected before the inspector's arrival. Both corrections happened during the visit, after the inspector identified the problems.
The raw salmon and tuna that were sitting above ready-to-eat ginger and avocado in the walk-in cooler on the morning of September 22 were moved because an inspector walked in and found them there.
