ODESSA, FL. Back in January 2026, a state inspector walked into Advanced Fresh Concepts Pb 1702, a seafood market and retail operation in Odessa, and measured the internal temperature of sushi wraps sitting in a customer self-service cooler at 47 to 48 degrees Fahrenheit, nearly seven degrees above the 41-degree threshold required for safe cold holding.
The wraps, a spicy California wrap and a cream cheese wrap made with imitation crab, had been prepared and packaged at 8:45 a.m. that morning. The inspector recorded the temperatures at 10:40 a.m., meaning the products had been accessible to shoppers for nearly two hours at unsafe temperatures.
What Inspectors Found
VIOLATIONS CITED
CORRECTIVE ACTION
The January 16 inspection flagged two violations. One was a priority violation for temperature control. The inspector's notes read: "Internal temperature of various products (spicy California wrap, cream cheese wrap-imitation crab) prepared and packaged at 8:45 am on the day of inspection measured 47-48 degrees F at 10:40 in customer self-service retail cooler."
The person in charge responded by moving the products to the freezer for rapid cooling. The inspector verified the corrective action before leaving.
The second violation was a priority foundation citation. The inspector noted that the person in charge "could not correctly answer all questions regarding main food borne illnesses." That citation was not corrected on site.
What These Violations Mean
Temperature violations at a seafood market carry specific risks that differ from a standard grocery deli. Imitation crab, the protein in both wraps cited here, is a processed seafood product that supports bacterial growth when held above 41 degrees. The wraps in this case sat at 47 to 48 degrees for at least two hours, a window long enough for pathogens like Listeria monocytogenes to multiply in a ready-to-eat product that shoppers would take home and potentially not reheat.
The self-service nature of the cooler matters. A shopper selecting one of these wraps at 10:30 a.m. had no way of knowing its temperature had been out of range since at least 8:45 a.m.
The second violation is a different kind of problem. When a person in charge cannot correctly identify the major foodborne illnesses, that gap affects the entire operation. Recognizing symptoms of norovirus, Salmonella, hepatitis A or E. coli is the baseline for knowing when an ill employee should be kept out of food preparation areas. It is also the foundation for understanding why temperature control, cross-contamination and hand hygiene rules exist in the first place. A person in charge who cannot answer those questions is less equipped to catch problems before an inspector does.
Neither violation resulted in a stop sale order. The temperature violation was corrected during the visit. The knowledge gap was not.
The Longer Record
Advanced Fresh Concepts Pb 1702: Inspection History
State records show nine inspections at this location going back to September 2022. The facility passed cleanly on four of those visits and completed three consecutive focused inspections in the summer of 2025 without a single citation.
The January 16, 2026 inspection broke that streak. Two weeks later, on January 30, a follow-up inspection turned up one violation, and that violation was flagged as a repeat.
The inspection history does not show a facility in persistent disrepair. The 2023 back-to-back visits, each logging four violations, represent the highest single-inspection counts on record here. The 2026 pair of inspections is a shorter cluster, but the repeat designation on the January 30 citation indicates that whatever the inspector found that day had already been documented.
The January 16 inspection closed with the facility meeting sanitation requirements, the standard outcome when violations are addressed during the visit or fall below the threshold for a failed inspection. The priority temperature violation was resolved. The person in charge who could not correctly answer questions about major foodborne illnesses was still working the floor when the inspector left.