How many inspections has Lake Nona Farm Food Corp in Orlando had?

Lake Nona Farm Food Corp in Orlando has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Lake Nona Farm Food Corp in Orlando find?

Lake Nona Farm Food Corp in Orlando was most recently inspected by FDACS on October 24, 2024 (Focused Inspection).

Has Lake Nona Farm Food Corp in Orlando had any stop-sale or stop-use orders?

No, Lake Nona Farm Food Corp in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Lake Nona Farm Food Corp in Orlando

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

Last inspected: October 24, 2024

13024 Narcoossee Rd, Orlando, FL 32832

St. Johns County · Supermarket · FDACS
FDACS Estab #: 396719

Overview

Lake Nona Farm Food Corp in Orlando had a single inspection on record, conducted May 24, 2023, that documented nine violations including multiple priority-level food safety failures. An inspector found raw pork stored directly above cooked pork in the walk-in cooler, a cross-contamination hazard corrected on site by relocating raw items to the bottom shelf. Hot-held foods in the deli — cooked chicken empanadas, fried pork, and rotisserie chicken — were measured at 108–114°F, well below the required 135°F minimum; all items were reheated to 165°F or above during the inspection. Cooked ribs prepared four days prior lacked date marking and were dated on site. The facility was also unable to document that employees had been informed of their duty to report illness and symptoms transmissible through food. A stop-use or stop-sale order remained in effect at the time of inspection pending written release from FDACS. Two follow-up focused inspections in July 2023 and October 2024 (conducted in response to Hurricane Milton) found zero violations, indicating the establishment met inspection requirements and had resolved prior compliance issues.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

9Violations

Last inspected FDACS: October 24, 2024

Lake Nona Farm Food Corp in Orlando: FDACS Inspection History (3)

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 — 1 inspection

Oct 24, 2024 — Focused Inspection· Focused Inspection

Inspector: KILSY DOMINGUEZ, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted in response to Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Jul 10, 2023 — Focused Inspection· Focused Inspection

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 . CHESSIE DE JESUS, MANAGER COLIN YOUNG, ENVIRONMENTAL SPECIALIST II

No violations or enforcement actions recorded for this inspection.

May 24, 2023 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The original Stop-Use Order/Stop-Sale Order remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Provided and reviewed employee Health Guidelines, reporting agreement in Spanish and English provided, time as a public health control plan, and proper cooler storage hand out.

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 pork over cooked pork in walk in cooler. COS: The raw items were placed on the bottom shelf, segregated from other foods. Industry guidance provided and reviewed. 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

Deli: Cooked chicken empanadas 110-112 degrees F held in small hot case on the counter. COS: The item was reheated to 165 or hotter. Fried pork skin and meat 108-113 degrees F, cooked rotisserie chicken 109-114 degrees F, probed internally. These items were located on the hot food display case, stacked above fill line. COS: The items were reheated to 165 or hotter and more hot water was added to the steam table. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

The management is unable to provide proof that employees have been informed of their duty to illness or symptoms that are transmissible through food. Industry guidance provided and reviewed with management. o

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: Cooked ribs prepared four days prior not dated. COS: The date stamp was added to the product. x Print Date: 5/24/2023 Page 1 of 4

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back room emergency door has gap to the outside. o

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)

Kitchen: In use cooking utensils stored in container with room temperature water. COS: New cooking utensils were placed in pan of water on stove at 135 degrees F or higher. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Sushi: Sushi prep cooler unable to maintain time/temperature control food for safety at 41 degrees F or lower. The case is located in the back sushi kitchen. See comments. o

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

Meat room: Ice build up on freezer door. Seafood: Ice build up on freezer door. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Processing areas: Employee personal belongings not stored in lockers or other suitable storage. Observed employee pocket books and beverages throughout the processing areas. o

Lake Nona Farm Food Corp in Orlando: Frequently Asked Questions

When was Lake Nona Farm Food Corp in Orlando last inspected?: Lake Nona Farm Food Corp in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 24, 2024. Inspection type: Focused Inspection.
How many inspections has Lake Nona Farm Food Corp in Orlando had?: Lake Nona Farm Food Corp in Orlando has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Lake Nona Farm Food Corp in Orlando find?: Lake Nona Farm Food Corp in Orlando was most recently inspected by FDACS on October 24, 2024 (Focused Inspection).
Has Lake Nona Farm Food Corp in Orlando had any stop-sale or stop-use orders?: No, Lake Nona Farm Food Corp in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Lake Nona Farm Food Corp in Orlando?: The most frequently cited FDACS violations at Lake Nona Farm Food Corp in Orlando are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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; 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.