When was Gorilla Food Mart in Orlando last inspected?

Gorilla Food Mart in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 27, 2026. Inspection type: Met Preoperational Inspection Requirements.

How many inspections has Gorilla Food Mart in Orlando had?

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

What did the most recent FDACS inspection of Gorilla Food Mart in Orlando find?

Gorilla Food Mart in Orlando was most recently inspected by FDACS on January 27, 2026 (Met Preoperational Inspection Requirements).

Has Gorilla Food Mart in Orlando had any stop-sale or stop-use orders?

No, Gorilla Food Mart in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Gorilla Food Mart in Orlando?

The most frequently cited FDACS violations at Gorilla Food Mart in Orlando are: 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) P; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 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.

Gorilla Food Mart in Orlando

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

304 4th St, Orlando, FL 32824

St. Johns County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Zamzam Kitchen & Mart LLC
FDACS Estab #: 365201

Overview

Gorilla Food Mart in Orlando, FL has 4 FDACS food safety inspections on record with 24 violations.

4FDACS Insp.

24Violations

Last inspected FDACS: January 27, 2026

Gorilla Food Mart 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.

2026 — 1 inspection

Jan 27, 2026 — Met Preoperational Inspection Requirements· 1 violation· 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. Employee Health Guidelines, reporting agreement provided, guidance for clean up of vomit, hemp statutes. Hemp and Kratom age restriction signage. Provided guidance for obtaining certified food protection manager. Inspection conducted in response to request 5148710

Risk-Based Violations

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.Repeat

The establishment does not have a certified food protection manager, there will be full food service at this location. Industry guidance provided.

2023 — 3 inspections

May 30, 2023 — Focused Inspection· Focused Inspection

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Discussed with the person in charge the detail of request 5097844

No violations or enforcement actions recorded for this inspection.

May 12, 2023 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR 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

Kitchen: Raw shell eggs over open can of tomato paste. COS: The eggs were moved to the bottom shelf away from other foods. x

3-302.11(A)(3) Food not protected from cross contamination by cleaning and sanitizing equipment. 3-302.11(A)(3)

Kitchen: Pans of food on counter, no sneeze guard for protection. The person in charge has the sneeze guards, they are awaiting on install. o

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.

The establishment does not have a current certified food protection manager. Industry guidance provided. o

Apr 28, 2023 — Re-Inspection Required· 20 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

The establishment: The management displayed a pattern of non compliance due to multiple high priority violations such as hot holding, cold holding, and food contact surfaces not sanitized. o

Walk-in cooler: Raw pork over tomatoes. COS: The pork was moved to the bottom shelf, away from other foods. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen: Pans of food on counter without sneeze guard for protection. o

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 utensils, no sanitizer step. COS: The items were washed, rinsed, and sanitized. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Ice Machine: Black mold like substance on the white overflow panel inside ice machine. COS: The machine was washed, rinsed and sanitized. 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

Kitchen: Cooked beef and chicken empanadas 118-121 probed internally. Fried Pork, fried sweet plantains 119-122 degrees F. COS: The items were reheated to 165 or higher. 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

The person in charge does not respond to questions related to food borne illnesses, symptoms, or how to prevent transmission through a food employee. Industry guidance provided. 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: Raw fish 64 degrees F, probed internally with a calibrated thermometer, item held at room temperature for 30 minutes. COS: The fish was placed in walk in cooler until ready for processing. The item was placed in the cooler in a manner to cool to 41 or lower. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen: Open can of tomato paste, opened 4 days prior not dated. COS: The proper day was written on the container. 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) Pf o Print Date: 4/28/2023 Page 2 of 5 24 Pf 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 PfPf

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

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 service employee handle raw chicken, then went to put on single use gloves. COS: The employee removed the gloves and washed hands properly. x Print Date: 4/28/2023 Page 1 of 5 6 P Citation Description: 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 P Observation: Kitchen: Observed food service employee at hand wash sink, rinse hands, no soap applied. COS: The employee re washed her hands for 20 seconds. x

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

Kitchen: Hand wash sink blocked by garbage can. COS: The sink was made and kept accessible. 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

Kitchen: Hand wash sink missing soap. COS: Soap was provided. x

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.

The establishment does not have a certified food protection manager. Industry guidance provided. o

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen: The establishment does not have food thermometer. COS: A thermometer was obtained. x

3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)

Ice Machine: Ice scoop stored on soiled shelf, not in protected manner. COS: The scoop was washed, rinsed, sanitized and placed to air dry. x

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Kitchen: Raw chicken in black plastic thank you bags. COS: The food was removed from the bags. x

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: Chef knives show visible damage, several chips along the cutting edge. COS: The person in charge voluntarily discarded. x

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

Kitchen: The establishment uses chlorine as a sanitizer, no test kit available. COS: A test kit was provided. x

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

The outdoor dumpster is missing the drain plug. o

Gorilla Food Mart in Orlando: Frequently Asked Questions

When was Gorilla Food Mart in Orlando last inspected?: Gorilla Food Mart in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 27, 2026. Inspection type: Met Preoperational Inspection Requirements.
How many inspections has Gorilla Food Mart in Orlando had?: Gorilla Food Mart in Orlando has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Gorilla Food Mart in Orlando find?: Gorilla Food Mart in Orlando was most recently inspected by FDACS on January 27, 2026 (Met Preoperational Inspection Requirements).
Has Gorilla Food Mart in Orlando had any stop-sale or stop-use orders?: No, Gorilla Food Mart in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Gorilla Food Mart in Orlando?: The most frequently cited FDACS violations at Gorilla Food Mart in Orlando are: 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) P; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 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.
Does Gorilla Food Mart in Orlando have any repeat violations?: Yes, Gorilla Food Mart in Orlando has had the following violations cited on multiple FDACS inspections: 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) P.