Advanced Fresh Concepts Pb 1702 in Odessa
2175 Sembler Dr, Odessa, FL 33556
Advanced Fresh Concepts Pb 1702 in Odessa, FL has 9 FDACS food safety inspections on record with 11 violations.
Last inspected FDACS: January 30, 2026
Advanced Fresh Concepts Pb 1702 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.
— 2 inspections
— Met Sanitation Inspection Requirements· 1 violation· Met Requirements
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.
— Met Sanitation Inspection Requirements· 2 violations· Met Requirements
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
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
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.
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducted offsite routine inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 4 violations· Met Requirements
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
— Met Inspection Requirements· 4 violations· Met Requirements
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
— 1 inspection
— Met Inspection Requirements· Met Requirements
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 1702 in Odessa: Frequently Asked Questions
- When was Advanced Fresh Concepts Pb 1702 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 1702 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 1702 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 1702 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 1702 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 1702 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.
Nearby Establishments to Advanced Fresh Concepts Pb 1702
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Advanced Fresh Concepts Pb 1702. How we collect and verify this data.