SUNRISE, FL. Back in December 2025, the person running Essential Wellness Hub could not produce written procedures for what employees should do if a customer or worker vomited or had a diarrhea event on site, according to a state inspection record.
That was one of three violations inspectors from the Florida Department of Agriculture and Consumer Services documented when they visited the Sunrise mobile vendor on December 10, 2025. None of the violations were corrected on site before the inspector left.
What Inspectors Found
The inspection turned up two Priority Foundation violations and one core violation. Priority Foundation violations, designated "Pf" in state records, are not the most severe category, but they represent gaps in the foundational systems that prevent serious problems from developing.
The first Pf violation: the mobile establishment did not have a probe thermometer for accessing internal temperatures of foods, in the inspector's own words. For a mobile vendor selling food away from a fixed kitchen, a probe thermometer is the primary tool for verifying that products are being held at safe temperatures during transport and sale.
The second Pf violation involved emergency preparedness. The person in charge at the time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event, the inspector noted. State food safety rules require food establishments to have those procedures documented and available, not just understood informally.
The third violation was the absence of a certified food protection manager, someone who has passed a recognized food safety certification exam. That violation carried no priority designation, making it the least severe of the three, but it is connected to the other two findings.
What These Violations Mean
The missing probe thermometer is the most operationally significant finding for anyone who buys food from this vendor. Without a thermometer, there is no reliable way to verify that foods requiring temperature control, products that can support bacterial growth if held too warm or too cold, are within safe ranges at any point during transport or sale. An operator who cannot measure internal food temperatures is working without a basic safety check.
The vomit and diarrhea cleanup requirement exists because norovirus and other pathogens spread rapidly through contaminated surfaces and improper cleanup. Written procedures ensure that every employee, not just a trained manager who happens to be present, knows to use the right disinfectants, remove contaminated materials properly, and wash hands thoroughly. At a mobile vendor where staffing may vary, the written plan is especially important because there is no permanent kitchen supervisor on a fixed schedule.
The absence of a certified food protection manager ties these two findings together. A certified manager is trained specifically to recognize and prevent the kinds of gaps the inspector documented, including temperature monitoring and emergency response procedures. Essential Wellness Hub had none of those systems in place when inspectors arrived in December.
None of the three violations were corrected during the inspection visit.
The Longer Record
Essential Wellness Hub has a short inspection history in state records. The December 10, 2025 inspection is the earliest on file, and a follow-up focused inspection conducted on March 2, 2026 showed zero violations.
That follow-up result is notable. A focused inspection typically examines a narrower set of conditions than a full sanitation inspection, so a clean result does not necessarily confirm that every December violation was resolved. But the absence of any cited violations in March suggests the vendor addressed at least the issues inspectors were checking at that point.
Because the record contains only two inspections, there is no pattern of repeat violations to document. The December findings were the vendor's first documented citations. None of the three violations were marked as repeats.
What the record does show is a mobile food operation that, at its first full inspection, lacked three foundational elements: a certified manager, a temperature-measuring device, and a written emergency response plan. All three are requirements that apply before a vendor begins selling food, not corrections to be made after an inspection.
Where Things Stood
The December inspection closed with a result of Met Sanitation Inspection Requirements, meaning the vendor was not ordered to stop operations despite the three open violations. That outcome reflects how Florida's inspection system categorizes findings: the violations cited were not of the immediate-danger severity that triggers an emergency closure, but they were documented as unresolved when the inspector left.
The probe thermometer violation remained open at the end of the December visit. So did the missing written cleanup procedures. For customers who purchased food from Essential Wellness Hub between that inspection and the March follow-up, there was no documented confirmation that internal food temperatures were being monitored during that period.
