When was Dynotroncbd in Orlando last inspected?

Dynotroncbd. in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 30, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Dynotroncbd in Orlando had?

Dynotroncbd. in Orlando has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Dynotroncbd in Orlando find?

Dynotroncbd. in Orlando was most recently inspected by FDACS on December 30, 2024 (Met Sanitation Inspection Requirements).

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

Yes, Dynotroncbd. in Orlando has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Dynotroncbd in Orlando have any repeat violations?

Yes, Dynotroncbd. in Orlando has had the following violations cited on multiple FDACS inspections: 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) P; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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 Pf.

Dynotroncbd in Orlando

Name: Dynotroncbd. in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 30, 2024

6101 S Orange Ave, Orlando, FL 32809

St. Johns County · Food Establishment · FDACS
Owner: Florida Department of Agriculture and Consumer Services
FDACS Estab #: 371082

Overview

DynotronCBD in Orlando had 4 inspections on record between November 2023 and December 2024. The facility recorded zero baseline violations but experienced significant enforcement actions related to temperature control and chemical storage. A stop-sale order issued December 10, 2024 required voluntary destruction of adulterated food after cold-holding temperatures exceeded safe limits. A second stop-sale order from November 8, 2023 also involved temperature violations. The most recent inspection on December 30, 2024 was a check-back to verify compliance with prior citations. Three violations were found and corrected on site: tuna salad held at 45°F instead of required 41°F or below, raw eggs stored at ambient temperature on a prep table, and missing written procedures for vomit and diarrhea cleanup. All three violations were corrected during the inspection.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

25Violations

2Stop-Sale Orders

Last inspected FDACS: December 30, 2024

Dynotroncbd in Orlando: FDACS Inspection History (4)

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.

2024 — 3 inspections

Dec 30, 2024 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: KILSY DOMINGUEZ, SANITATION AND SAFETY SPECIALIST

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. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

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

Kitchen: Inside of the cold holding case the internal temperature of a single container of tuna salad indicates 45 degrees F. Owner states cooler was recently filled and left open. COS: Tuna salad was moved to the walk in freezer to be rapidly cooled to 41 degrees F or below. Y x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen: Ambient temperature of raw shell eggs indicates 74 degrees F on top of prep table . COS: Eggs were moved the reach in cooler. Y 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 could not provide written procedures for vomit and diarrhea clean-up. Industry guidance was provided.

Dec 10, 2024 — Re-Inspection Required· 18 violations· 1 stop-sale order· Re-Inspection Required

Inspector: 371082

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. Employee Health Guidelines and reporting agreement provided. Handouts provided: Guideline for Written Procedure for the Clean-up of Vomiting and Diarrheal Events and Cooling Foods.

Risk-Based Violations

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Walk In Cooler: Unwashed tomatoes stored over ready to eat food. COS: Tomatoes were moved and stored properly.

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

Walk In Cooler: Eggs on shelf are stored over ready to eat food. COS: Eggs were moved and stored properly. x Print Date: 12/10/2024 Page 1 of 4 14 P Citation Description: 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) P Observation: Kitchen: Utensils and cutting board used to prepare breakfast sandwiches not washed, rinsed, and sanitized within four hours. COS: Utensils and cutting board were moved to ware washing area to be washed, rinsed, and sanitized. x

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

Kitchen: Build up of old food residue on the deli slicer, can opener, and on the electric grill. COS: All equipment was washed, rinsed, and sanitized during the inspection.

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

Kitchen: Inside of the cold holding case the internal temperature of tuna salad and pesto salad indicates temperatures between 44-46 degrees F. COS: Both salads were voluntarily discarded. Inside of the sandwich cold holding case the internal temperature of diced tomatoes and sliced turkey indicates temperatures between 45-47 degrees F. COS: Diced tomatoes and turkey were moved to the walk in freezer to be rapidly cooled to 41 degrees F or below. Inside of the reach in cooler the internal temperature of cut lettuce indicates 42 degrees F. COS: Lettuce was moved to the walk in freezer to be rapidly cooled to 41 degrees F or below. Inside of the reach in cooler the internal temperature of cheese indicates 43 degrees F. COS: Cheese was voluntarily discarded. Y x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen: Ambient temperature of raw shell eggs indicates on top of prep table indicates 74 degrees F. COS: Eggs were moved the walk in freezer to be rapidly cooled to 41 degrees F or below. Y x

Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry guidance was provided.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: Hand sanitizer on service container is stored next ready to eat food and service napkins. COS: Sanitizer was moved and stored properly. x

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 PP

Kitchen: Cleaning chemical under prep table stored next to cooking equipment and food. COS: Chemical was moved and stored properly. Lighter on service counter stored next to exposed fruit. COS: Lighter was moved and stored properly. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Employee was observed working with chemicals then returned to work with exposed foods. COS: Inspector stopped the employee and instructed the employee to wash hands when changing task. x

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: No source or labeling information on Little Debbie Oatmeal Creame Pies that was found on the retail shelves. COS: Creame Pies were moved to be sold behind the counter.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Inside of the coffin freezer cups of ice for retail sale are not labeled properly. COS: Cups of were labeled properly. x

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

Walk In Cooler: Package of raw eggs stored directly on the floor. Beverages stored directly on the floor. COS: Eggs and beverages were moved and stored properly.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: No beard restraint worn by employees working with exposed foods.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Kitchen: Wiping cloth stored on sandwich prep table. COS: Wiping cloth were moved to the sanitizer bucket.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Ware Wash Area: Food container on shelf not stored inverted. COS: Food container was stored properly. Kitchen: Pots and pans under the prep table are not stored inverted. COS: Pots and pans were stored properly.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Food Service Area: On top of the service counter plastic utensils are not individually wrapped.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Kitchen: Acoustical ceiling tiles in the kitchen are not smooth and easily cleanable.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: Stained ceiling tiles in retail area.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Oct 29, 2024 — Focused Inspection· Focused Inspection

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Comments: Visit performed to follow up on Hurricane Milton.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Nov 8, 2023 — Re-Inspection Required· 4 violations· 1 stop-sale order· Re-Inspection Required

Inspector: RACHANA TAUJALE

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) PPf

Kitchen: Person in charge indicated that they started using knives at 6:30 am and still using at 11:30 am. Knives were not cleaned and sanitized at least every 4 hours. COS: Knives were taken to warewash sink to be cleaned and sanitized. Citation Description: 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 Observation: Kitchen: Mixed vegetables and rice placed on hot holding display unit at 9:45 am had internal temperature between 98 degrees F and 105 degrees F at 11:30 am. COS: Products were removed and reheated at 165 degrees F or above. Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Storage room: Plastic tub containing seasoned raw chicken stored inside reach-in cooler had internal temperature of 45 degrees F. COS: Raw chicken container was taken to walk-in cooler to rapidly cool down to 41 degrees F or below. Citation Description: 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) Pf Observation: Storage room: Container of milk opened on 11/06/23 was not date marked. COS: Milk container was properly date marked. Citation Description: 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 Pf Observation: Establishment does not have written procedures for clean-up diarrhea and vomitus. Guidance documents provided.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Walk-in cooler: Pans of cooked chicken breasts and prep Mac n cheese in cooling process were tightly covered. COS: Products were loosely covered.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Dynotroncbd in Orlando: Stop-Sale & Stop-Use Orders (2)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Dynotroncbd. in Orlando
Date	Order Type	Product	Brand/Lot	Reason
Dec 10, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 8, 2023	STOP SALE ORDER AND RELEASE	—	—	—

Dynotroncbd in Orlando: Frequently Asked Questions

When was Dynotroncbd in Orlando last inspected?: Dynotroncbd. in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 30, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Dynotroncbd in Orlando had?: Dynotroncbd. in Orlando has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Dynotroncbd in Orlando find?: Dynotroncbd. in Orlando was most recently inspected by FDACS on December 30, 2024 (Met Sanitation Inspection Requirements).
Has Dynotroncbd in Orlando had any stop-sale or stop-use orders?: Yes, Dynotroncbd. in Orlando has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Dynotroncbd in Orlando?: The most frequently cited FDACS violations at Dynotroncbd. in Orlando are: 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) P; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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 Pf.
Does Dynotroncbd in Orlando have any repeat violations?: Yes, Dynotroncbd. in Orlando has had the following violations cited on multiple FDACS inspections: 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) P; 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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 Pf.