How many inspections has First Stop Enterprise INC in Orlando had?

First Stop Enterprise INC. in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of First Stop Enterprise INC in Orlando find?

First Stop Enterprise INC. in Orlando was most recently inspected by FDACS on August 14, 2025 (Met Sanitation Inspection Requirements).

Has First Stop Enterprise INC in Orlando had any stop-sale or stop-use orders?

No, First Stop Enterprise INC. in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

First Stop Enterprise INC in Orlando

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

Last inspected: August 14, 2025

10681 E Colonial Dr, Orlando, FL 32817

St. Johns County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: First Stop Enterprises INC.
FDACS Estab #: 411354

Overview

First Stop Enterprise Inc., a convenience store in Orlando, has received 8 inspections since December 2022 with a combined 37 violations. The facility demonstrates persistent temperature control failures across multiple inspections. Cold-holding violations appeared in 5 of 8 inspections, with inspectors documenting cooked chicken at 44°F, cooked beef at 58–59°F, cut cabbage at 60°F, and packaged hot dog breads at 62–64°F, all requiring immediate reheating or chilling. Hot-holding violations were cited in 4 inspections, including cooked chicken probed at 109°F and cooked rice at 77°F stored at room temperature. Cross-contamination violations included raw egg yolks stored over ready-to-eat steam buns and raw chicken touching raw beef containers. A September 2023 inspection documented glove misuse, raw jellyfish displayed for customer self-service, and equipment sanitization failures. Hand washing deficiencies appeared across multiple inspections, including missing paper towels at the three-compartment sink area and an absent handwashing sink in the produce production area, which prompted an administrative action warning in September 2023. Most violations were corrected on site during inspections. The most recent inspection on August 14, 2025 documented four priority violations, all corrected on site: raw eggs moved from above steam buns, cooked chicken reheated from 109°F to 165°F, cooked rice placed in freezer, and cooked chicken moved to cooler from 44°F. The inspection was completed with met sanitation requirements.

Summary generated from Florida FDACS public inspection records.

8FDACS Insp.

37Violations

Last inspected FDACS: August 14, 2025

First Stop Enterprise INC in Orlando: FDACS Inspection History (8)

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 — 2 inspections

Aug 14, 2025 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: COLIN YOUNG, 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.

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

Walk in cooler: Raw egg yolks in bowl stored over ready to eat steam buns. COS: The eggs were moved to the bottom shelf Y x

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

Service Counter: Cooked chicken 109 degrees F, probed internally with a calibrated thermometer. COS: The chicken was reheated to 165. Service Counter: Cooked rice with red beans 77 degrees F. Stored at room temperature. COS: The item was placed in the freezer for rapid chill. Y 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

Cook line: Cooked chicken 44 degrees F. COS The chicken was moved to the cooler for rapid chill. Y x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Three compartment sink area: Hand wash sink missing paper towels.

Jul 8, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

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 . MS MEI, OWNER COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

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) PPRepeat

Kitchen: Cooked chicken 52 degrees F. COS: It was moved to the walk in cooler to rapid chill.

2024 — 2 inspections

Mar 6, 2024 — Met Inspection Requirements ;· 3 violations· Met Requirements

Inspector: ROBERT SMITH

Comments: Citation Description: Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a G-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4inch clearance between the table and the equipment. 4-402. 12 Observation: Food entity: Three compartment sinks and hand wash sinks not sealed to the wall. Initial If all stated observations have been corrected: Citation Description: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16 Observation: Food entity: Walk in cooler door gaskets are ripped and torn. Initial if all stated observations have been corrected: Citation Description: Physical facilities not maintained in good repair. 6-501.11 Observation: Backroom: Walk in cooler doors are separating in produce and seafood. Initial if all stated observations have been corrected: Citation Description: Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13 Observation: Backroom: Standing water in walk in seafood and produce cooler. Initial if all stated observations have been corrected: Citation Description: 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 Observation: Backroom: Ice build in the walk in freezer. Meat: Dried food debris on cutting tables under cutting blocks.Meat: Dried food debris on cutting room walls.Food entity: Dust build up on the guards in the walk in cooler. Initial if all stated observations have been corrected:

Good Retail Practice Violations

Mar 5, 2024 — Re-Inspection Required· Re-Inspection Required

Inspector: ROBERT SMITH

No violations or enforcement actions recorded for this inspection.

2023 — 3 inspections

Oct 6, 2023 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The concerns listed in the complaint were discussed with the management team.

No violations or enforcement actions recorded for this inspection.

Sep 20, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: COLIN YOUNG, 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. Failure to provide hand wash sink in the produce processing area in 30 days from the original inspection ( 09.06.2023) may result in Administrative Action.

Risk-Based Violations

3-202.18(A) Shellstock obtained in a container not bearing legible source identification tags or labels that are affixed by the source; tag or label information not complete or information not in order. 3-202.18(A) PfPf

Seafood department: Live oysters observed without shell stock tag. COS: The tag was removed from record keeping and placed on the in use container of oysters.

Counter: Cooked pork, cooked chicken 106-110 degrees F, probed internally with a calibrated thermometer. COS: The items were reheated to 165 or higher. x Print Date: 9/20/2023 Page 1 of 3 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Front Counter: Cooked beef 58 degrees F, cooked beef tripe 59 degrees F, displayed on ice at the food service area. COS: the items were placed into the cooler to chill to 41 degrees F or lower. x

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

Front Counter: Cooked pork filled buns, cooked hot dog buns, egg custard pastries, held on time as a public health control, the beginning time not documented. COS: The time that the food was placed out was written on tracking sheet. x

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

Establishment: Various open employee beverages on and above clean prep tables. COS: The items were removed from the processing area.

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Produce production: No hand wash sink in the production area. There is temporary unobstructed access to a hand wash sink. See comments.

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: Frozen fish balls and tofu balls offered for customer self service, not labeled for sales. COS: The items were removed from retail display.

Sep 5, 2023 — Re-Inspection Required· 20 violations· Re-Inspection Required

Inspector: COLIN YOUNG, 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. Failure to provide hot water-hand wash sink in produce production area in 30 days may result in Administrative Action. Failure to provide a adequate sneeze guard or barrier at the seafood department in 30 days may result in Administrative Action. Re-inspection visit required issued for food establishment.

Risk-Based Violations

Shell Stock tags not remaining affixed to the original container.

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood Department: Raw oysters and clams, tags missing the last date served, and not kept in chronological order for 90 days.

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 the counter, then went to touch clean equipment. COS: The employee washed their hands, put on new gloves, and the equipment touched was washed rinsed and sanitized. x

3-306.13(A) Raw, unpackaged animal food offered for consumer self-service. 3-306.13(A) PP

Retail: Raw jelly fish displayed for customer self service. COS: The item was placed in the fish department. o

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Kitchen: Raw eggs over butter. COS: The eggs were placed away from ready to eat food. Meat Department: Raw chicken stored touching raw beef container. COS: The beef was segregated from the chicken. x

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

Seafood Department: Ice machine with pink mold like substance. COS: The machines was washed, rinsed and sanitized.

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen: Observed food service employee wash and rinse hotel pans used for food storage. COS: The sanitizer section was set up, tested, and the items that were previously not sanitized, placed into the sanitizer for at least 10 seconds. x Print Date: 9/5/2023 Page 2 of 5 19 P 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: Retail Display: Cooked egg custard 91 degrees F, probed internally with a calibrated thermometer. COS: The manager stated they use 4 hour time plan, and documented the time the product started. o

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: Cut cabbage 60 degrees, held at room temperature on a cart on cook line. COS: The item was placed in the cooler to chill to 41 or lower. 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: Raw shell eggs held at room temperature. COS: The eggs were placed back into the cooler, to chill to 45 or lower. 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

The establishment: The manager advised they use a 4 hour time plan, no written plan available. Industry guidance provided and reviewed.

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

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

The establishment: Various open bottles of water and personal drink cups found on or above prep tables.

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: Observed food employee without gloves on, wipe their face, then went to touch serving spoon. COS: The employee washed their hands, and the spoon was placed in the ware washing area. x

Produce production: No hand wash sink in the produce production area. (The establishment does have temporary access to a hand wash sink as long as the door to the back remains open.) See comments.

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: Frozen fish and tofu balls offered for retail sale, missing labeling information. Cooked Balute eggs missing labeling information. COS: The labels were printed and placed on the items.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat Department: Raw pork skins and snouts thawing at room temperature 43 degrees F. COS: The item was placed back into the cooler to chill to 41 or lower. x

3-203.11 Molluscan shellfish removed from the container in which they were received other than immediately before sale or preparation for service and conditions for exceptions not met. 3-203.11

Seafood Department: Live oyster and clams not stored in the original container.

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Seafood Department: The seafood display does not have any sneeze guard or other means to prevent from customer contamination. See comments o

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Kitchen: Sauce jug cut in the shape of a scoop. COS: The item was voluntarily discarded.

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Kitchen: Observed Paint brush stored in use sauce. COS: The item was voluntarily discarded.

2022 — 1 inspection

Dec 1, 2022 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

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

Retail: Packaged hot dog stuffed breads and cream stuffed breads on retail shelf and processed approximately two hours prior probed internally between 62 and 64 degrees f when temperature was taken with a calibrated thermometer. COS: These items were moved to a walk-in cooler by an employee to bring the temperature down to 41 degrees or below. x

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: A variety of breads, cookies, and stuffed pastries in retail shelves did not have a label. COS: These items were removed from retail by employees. x

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

Kitchen: Spray bottle with water was not labeled. COS: Bottle was labeled by employee. x

First Stop Enterprise INC in Orlando: Frequently Asked Questions

When was First Stop Enterprise INC in Orlando last inspected?: First Stop Enterprise INC. in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 14, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has First Stop Enterprise INC in Orlando had?: First Stop Enterprise INC. in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of First Stop Enterprise INC in Orlando find?: First Stop Enterprise INC. in Orlando was most recently inspected by FDACS on August 14, 2025 (Met Sanitation Inspection Requirements).
Has First Stop Enterprise INC in Orlando had any stop-sale or stop-use orders?: No, First Stop Enterprise INC. in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at First Stop Enterprise INC in Orlando?: The most frequently cited FDACS violations at First Stop Enterprise INC. 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; 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; 5-204.11: Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 Pf.
Does First Stop Enterprise INC in Orlando have any repeat violations?: Yes, First Stop Enterprise INC. 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; 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; 5-204.11: Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 Pf.