When was Circle -k in Orlando last inspected?

Circle -k #2654218 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Circle -k in Orlando had?

Circle -k #2654218 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Circle -k in Orlando find?

Circle -k #2654218 in Orlando was most recently inspected by FDACS on March 26, 2025 (Met Sanitation Inspection Requirements).

Has Circle -k in Orlando had any stop-sale or stop-use orders?

No, Circle -k #2654218 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Circle -k in Orlando

Name: Circle -k #2654218 in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 26, 2025

3096 Curry Ford Rd, Orlando, FL 32806

St. Johns County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Gulamali Enterprises INC
FDACS Estab #: 414631

Overview

Circle K #2654218 in Orlando has experienced recurring violations across five FDACS inspections between May 2023 and March 2025, with a focus on time and temperature control, chemical storage, and written procedures. The facility was cited for operating with an expired food permit in August 2024 and failed to provide required proof of water source documentation by the September 2024 deadline, prompting a focused inspection and threat of administrative action. High-priority violations have included raw shell eggs stored above beverages in a cooler, hot-held foods maintained between 106–128°F instead of the required 135°F or above, motor oil stored directly on top of ready-to-eat foods, serving tongs used continuously for eight hours without cleaning, and a plastic chemical spray bottle stored on the preparation table next to food equipment. The facility has demonstrated corrective action on site during most inspections, relocating chemicals, reheating out-of-temperature foods, and properly storing raw eggs. However, intermediate-priority violations show a pattern of incomplete or missing written procedures for time as a public health control and lack of documented protocols for cleaning up biohazards like vomitus and diarrhea. The most recent inspection on March 26, 2025 resulted in nine violations, all corrected on site, but the recurring nature of chemical storage, temperature control, and documentation issues indicates systemic management gaps that persist despite inspector guidance and corrective actions.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

37Violations

Last inspected FDACS: March 26, 2025

Circle -k in Orlando: FDACS Inspection History (5)

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.

2025 — 1 inspection

Mar 26, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail: Cartons of shell eggs stored above various beverages in reach in cooler. COS: Cartons of raw shell eggs were relocated and properly stored.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food Preparation Area: Sifter stored on preparation table shelf is encrusted with flour. COS: Sifter was washed, rinsed and sanitized.

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

Food Service Area: Potato wedges, fried chicken strips, fried popcorn chicken and jambalaya placed in hot holding unit at 12:30 pm had internal temperatures between 106-128 degrees F at 2:15 pm. COS: Food items found out of temperature were properly reheated within the required 2 hour time frame. x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Food Service Area: Fried chicken, potato wedges and jambalaya held on 4 hour time / temperature control for safety foods has incomplete written procedures. Foods were not identified or marked with the point at which Time as a Public Health Control will begin. Written procedures were also missing instructions on how 4-hour time limit will be documented. COS: Time as Public Health Control Requirements handout was provided and completed during the inspection.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PPRepeat

Back Storage Area: Case of motor oil is stored directly on top of ready to eat foods on shelving in back storage area. COS: Chemicals were relocated and properly stored. Y x Repeat COS

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Retail: Various beverages stored directly on the floor in walk-in cooler. Back Storage Area: Cases of soda syrups are stored directly on floor.

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

Kitchen Area: Metal pans stacked together on dry rack show signs of wet nesting. COS: The pans were re-washed, rinsed, sanitized and properly air dried.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back Storage Area: Floors under soda syrup tower have an build up of a sticky substance.

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

Establishment does not have the current Food Permit displayed. COS: Food Permit was posted during inspection.

2024 — 2 inspections

Sep 25, 2024 — Focused Inspection· Focused Inspection

Inspector: RACHANA TAUJALE, ENVIRONMENTAL SPECIALIST II

Comments: This Focused Inspection is being conducted offsite to enquire about required and/or requested proof of water source documentation requested on previous visit on 08/26/24. The inspector sent email enquiring about the document to the person-in charge, but didn't receive reply back yet. Establishment has 30 calendar days to provide updated proof of water source (municipal/well) to inspector via email to [email protected]. Failure to comply will result in administrative action.

No violations or enforcement actions recorded for this inspection.

Aug 26, 2024 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 17 violations· Operating Without Permit

Inspector: RACHANA TAUJALE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520. Establishment has 30 calendar days to provide updated proof of water source (municipal/well) to inspector via email to [email protected]. Failure to comply will result in administrative action.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Retail: Serving tongs stored on top of hot holding cases in-use at 7 am were still in-use at 11:30 am. Tongs were not cleaned throughout the day at least every 4 hours. COS: Tongs were removed and taken to warewash sink to be washed, cleaned and sanitized. x

Retail: Varieties of fried chicken, potato wedges, Mac n cheese, sandwiches, corn dogs, guava cheese pastries, boneless chicken, etc. displayed on retail hot holding unit held by 4 hours time control for safety food had no written procedures available. Industry documents about Time as a Public Health Control was provided during inspection.

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Retail: Varieties of fried chicken, boneless chicken, sandwiches, potato wedges, corn hot dogs, guava cheese pastries, Mac n cheese, etc. not marked with time 4 hours past removal from temperature control. COS- Removal from temperature control time were known, hot products were time marked appropriately during this inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for clean-up diarrhea and vomitus. Industry guidance provided.

Food service area: Plastic chemical spray bottle stored on the prep table next to oven and food warmer. COS: Chemical bottle was stored properly during inspection. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Food service area: Chemical spray bottle containing degreaser stored on the prep table was not labeled with the common name of the product. COS: Chemical bottle was labeled properly during inspection.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen area: Food employee was eating next to prep table. COS: Food employee went to office to eat.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Retail: Hand wash sign not provided at hand wash sink. COS: Sign was provided at hand wash sink.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Ware wash area: Containers of chemical stored in front of basin of hand wash sink located next to ware wash sink. COS: Hand wash sink made accessible to use during inspection.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Individual Caprisun packages without manufacturer's labeling at retail open air cooler. COS: Products were removed from retail sale and made available upon customer request.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service area: Plastic squeeze bottles containing sauce not labeled with the common name of the product.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Kitchen area: Box of oil and Magnesol filtering powder stored directly on the floor.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen area: Food employee wearing watch on her wrist while working with exposed food.

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

Food service area: After cleaning and sanitizing utensils, food employee dried utensils with paper towels. COS: Utensils were cleaned, sanitized and air-dried properly during inspection.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Walk-in cooler: Black mold like substance build-up on the wall next to entry door of walk-in cooler containing food.

99 Expired Permit - The food establishment is operating without a valid food permit. 500.12(1)(a), F.S., 5K-4.020(5), F.A.C.

The food establishment is operating without a valid food permit. o

2023 — 2 inspections

Sep 26, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen: Observed food service employee wipe down prep table, then touched clean equipment. COS: The employee changed gloves, washed hands, and placed the equipment into the ware washing area. x

Front Counter: Cooked chicken tender 128-130, cooked corn dog 125-130. COS: The manager voluntarily discarded for quality. x

The establishment does not have a written plan for the clean up of vomit or diarrhea. Industry guidance provided.

Front Counter: Employee drinks on clean prep table. COS: The drinks were removed from the production area.

Front Counter: Hand wash sink blocked by boxes. COS: The sink was made accessible.

Good Retail Practice Violations

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

The establishment does not have the correct test kit, chlorine was located at the ware washing stating, and the establishment has quaternary test strips. COS: The correct test strips were provided.

May 16, 2023 — Operating Without a Valid Food Permit· 5 violations· Operating Without Permit

Inspector: COLIN YOUNG, SENIOR 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 . MR GADDY, MANAGER COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or chemical sanitizer generated by a device located onsite at the food establishment not produced by a device that displays the EPA device manufacturing facility registration number on the device, or is not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) PfPf

Three compartment sink: Quaternary sanitizer tested 0PPM. COS: The sanitizer was re prepared and tested at 150 PPM. 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

Retail: Sliced cheese and meat packet 43 degrees F, probed internally with a calibrated thermometer. COS: The items were placed in the walk in cooler to cool to 41 or lower. 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

Retail: Tomato base salsa dated 04/29/2023 16 days old. COS: The manager voluntarily discarded. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Retail: Self service milk container dated with a 14 day expiration. COS: The manager wrote the correct date on the container. x Print Date: 5/16/2023 Page 1 of 3

Good Retail Practice Violations

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The establishment does not have a current food permit and is open and operating. o

Circle -k in Orlando: Frequently Asked Questions

When was Circle -k in Orlando last inspected?: Circle -k #2654218 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Circle -k in Orlando had?: Circle -k #2654218 in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Circle -k in Orlando find?: Circle -k #2654218 in Orlando was most recently inspected by FDACS on March 26, 2025 (Met Sanitation Inspection Requirements).
Has Circle -k in Orlando had any stop-sale or stop-use orders?: No, Circle -k #2654218 in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Circle -k in Orlando?: The most frequently cited FDACS violations at Circle -k #2654218 in Orlando are: 3-501.19(A): Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) Pf; 3-305.11: Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11; 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.
Does Circle -k in Orlando have any repeat violations?: Yes, Circle -k #2654218 in Orlando has had the following violations cited on multiple FDACS inspections: 3-501.19(A): Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) Pf; 3-305.11: Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11; 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.