How many inspections has Advanced Fresh Concepts Pb in Odessa had?

Advanced Fresh Concepts Pb 1702 in Odessa has 9 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 Odessa find?

Advanced Fresh Concepts Pb 1702 in Odessa was most recently inspected by FDACS on January 30, 2026 (Met Sanitation Inspection Requirements).

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

No, Advanced Fresh Concepts Pb 1702 in Odessa has no stop-sale or stop-use orders on record with Florida FDACS.

Does Advanced Fresh Concepts Pb in Odessa have any repeat violations?

Yes, Advanced Fresh Concepts Pb 1702 in Odessa has had the following violations cited on multiple FDACS inspections: 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.

Advanced Fresh Concepts Pb in Odessa

Name: Advanced Fresh Concepts Pb 1702 in Odessa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 30, 2026

2175 Sembler Dr, Odessa, FL 33556

Pasco County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 393241

Overview

Advanced Fresh Concepts Pb 1702, a seafood market retail establishment in Odessa, has documented temperature control violations across multiple inspections dating back to January 2023. The facility's most serious and recurring issue involves time/temperature control for safety food prepared from ambient temperature ingredients that were not cooled adequately. In January 2023, an inspector measured soups in a hot-holding unit at 118°F and 127°F, well below the required 135°F minimum, and found cold-held items (lettuce, corn, vegetables, cheese) in a taco bar unit measuring 42–47°F when 41°F or below is required. That same inspection documented an open carton of pasteurized eggs in the walk-in cooler that had been open for over a week and was not discarded. Most recent violations in January 2026 involved deli meat (Italian Boar's Head) measuring 44–47°F and prepared wraps measuring 47–48°F in customer-facing coolers. The facility has corrected violations on site during every inspection where violations were found, with staff moving products to blast chillers for rapid cooling and verified by inspectors. A secondary pattern involves person-in-charge knowledge deficits: inspectors documented that the person in charge could not correctly answer questions about preventing transmission of foodborne illnesses in January 2023 and again in January 2026. The most recent inspection on January 30, 2026 resulted in one priority violation for the deli meat temperature issue, which was corrected on site by placing the product in a blast chiller to 41°F or below and verified by the inspector.

Summary generated from Florida FDACS public inspection records.

9FDACS Insp.

11Violations

Last inspected FDACS: January 30, 2026

Advanced Fresh Concepts Pb in Odessa: FDACS Inspection History (9)

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.

2026 — 2 inspections

Jan 30, 2026 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: KRIS GREEN

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . KRIS GREEN, ASSISTANT STORE MANAGER PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

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) PPRepeat

Deli retail area: Internal temperature of store cut deli meat Italian Boar's head prepared and packaged at 8:50 am on day of inspection measured 44-47 degrees F at 10:45 am in reach-in bottom deli sandwich prep cooler. COS: Product was placed in blast chiller for rapid cooling to 41 F or below and verified by inspector.

Jan 16, 2026 — Met Sanitation Inspection Requirements· 2 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . SAW TUN TUN, PERSON IN CHARGE PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

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 area: 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. COS: Person in Charge moved the products from retail cooler to the freezer for rapid cooling to 41 F or below and verified by the inspector. Y x

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 could not correctly answer all questions regarding main food borne illnesses. Y o

2025 — 3 inspections

Aug 19, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided

No violations or enforcement actions recorded for this inspection.

Jul 8, 2025 — Focused Inspection· Focused Inspection

Inspector: FREDERICK HICKS, ENVIRONMENTAL SPECIALIST II

Person in charge: KRIS GREEN

Comments: The issues described in request # 5135247 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Jun 26, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Feb 8, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Jan 25, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

Comments: Trainee present during inspection. All violations verified by primary inspector.

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 area: Internal temperature of California roll prepared and packaged on the day of inspection measured between 42-46 degrees F in customer self-service retail cooler. COS: Person in charge moved the California rolls from retail cooler to the freezer for rapid cooling to 41 F or below. x

2-102.11(C) 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 could not correctly answer all questions regarding main food borne illnesses. o

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Food prep area: Person in charge did not clean hands properly for at least 20 seconds. COS: Person in charge washed hands appropriately. x

Good Retail Practice Violations

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food permit not conspicuously displayed or not available upon request. o

Jan 24, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL, ENVIRONMENTAL SPECIALIST II

Person in charge: JENNIFER REDMOND

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

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

Deli area: Internal temperature of various soups in "Alto-Shaam" hot holding unit measured below 135 degrees F (coconut lentil soup 118 degrees F, carrot lentil soup 127 degrees F) COS: It was determined that the product had been out of temperature for fewer than 2 hours. Products were rapidly reheated to internal temperature of 165 F. x

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

Pizza bar area: Internal temperature of various products stored in plastic containers in taco bar cold holding unit measured above 41 degrees F (lettuce 43-45, cooked corn 42-44,cooked vegetables pepper and onion 44-47, shredded cheese 42-44) COS: Products were removed and placed in a blast chiller for rapid cooling. 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

Deli area: Open carton of pasteurized eggs in walk-in cooler marked as opened 1/01/23 - 1/08/23 and not discarded. COS: Management voluntarily discarded the product. x

Good Retail Practice Violations

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Deli area: Clean plastic container not properly air-dried before being tightly stacked for storage in ware washing area. o

2022 — 1 inspection

Sep 30, 2022 — Met Inspection Requirements· Met Requirements

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: REQUEST #5084737 OFFSITE INITIAL INSPECTION FOR VENDED WATER All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. 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. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.

No violations or enforcement actions recorded for this inspection.

Advanced Fresh Concepts Pb in Odessa: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Odessa last inspected?: Advanced Fresh Concepts Pb 1702 in Odessa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 30, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pb in Odessa had?: Advanced Fresh Concepts Pb 1702 in Odessa has 9 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 Odessa find?: Advanced Fresh Concepts Pb 1702 in Odessa was most recently inspected by FDACS on January 30, 2026 (Met Sanitation Inspection Requirements).
Has Advanced Fresh Concepts Pb in Odessa had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 1702 in Odessa 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 Odessa?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1702 in Odessa are: 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; 2-102.11(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; 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) P.
Does Advanced Fresh Concepts Pb in Odessa have any repeat violations?: Yes, Advanced Fresh Concepts Pb 1702 in Odessa has had the following violations cited on multiple FDACS inspections: 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.