How many inspections has = Mazic Fry Establishment #: 350668 in Orlando had?

= Mazic Fry Establishment #: 350668 in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of = Mazic Fry Establishment #: 350668 in Orlando find?

= Mazic Fry Establishment #: 350668 in Orlando was most recently inspected by FDACS on September 17, 2025 (Focused Inspection).

Has = Mazic Fry Establishment #: 350668 in Orlando had any stop-sale or stop-use orders?

Yes, = Mazic Fry Establishment #: 350668 in Orlando has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

= Mazic Fry Establishment #: 350668 in Orlando

Name: = Mazic Fry Establishment #: 350668 in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

300 N Ivey Ln, Orlando, FL 32811

St. Johns County · Convenience Store Significant FS AND/OR Packaged Ice Inspected By: MICAH HOLMBECK · FDACS
Owner: Jaehwa Lic Date of Visit: February 15, 2023
FDACS Estab #: 350668

Overview

= Mazic Fry Establishment #: 350668 in Orlando, FL has 8 FDACS food safety inspections on record with 41 violations and 4 stop-sale or stop-use enforcement actions.

8FDACS Insp.

41Violations

4Stop-Sale Orders

Last inspected FDACS: September 17, 2025

= Mazic Fry Establishment #: 350668 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 — 4 inspections

Sep 17, 2025 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Comments: Stop Use Order issued on all processing utensils and equipment in kitchen area on 09-10-25 has been released.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management

Sep 16, 2025 — Focused Inspection· Focused Inspection

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Comments: Establishment was closed upon arrival.

No violations or enforcement actions recorded for this inspection.

Sep 10, 2025 — Re-Inspection Required· 21 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: JESSICA MAFFUCCI, 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. Stop Use Order issued on all processing, utensils, and equipment in the Kitchen Area on 09-10-25. 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 equipment. Failure to comply with the request for written release may or will result in Administrative Action. Inspection conducted in conjunction with request #5138719. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food establishment must develop and implement a pest management control program. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Additional handouts provided: Sanitizer Testing Procedures, Warewash Sink Guide

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

There is a pattern of non-compliance shown through handwashing, cold holding, and over all sanitization. o

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 Area: Raw chicken is stored on shelving above ready to eat sauces in refrigerator. COS: Raw product has been relocated and stored properly. x

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

Kitchen Area: Cutting boards, sifters used to sift chicken gizzards were left out from the day prior without being washed, rinsed and sanitized every 4 hours. o

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen Area: Microwave has a build up of food on interior and exterior.

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

Slicer has a build up of old food debris and dust.

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen Area: Cooked rice made the day prior left in the refrigerator to cool overnight had internal temperatures 54-55 degrees F. A Stop-Sale Order and Release was issued. COS: Rice found out of temperature was voluntarily discarded by management. 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

It could not be verified that employees have been informed of their reporting responsibilities related to foodborne illness. Industry guidance provided.

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 correctly to questions related to foodborne illness. Industry guidance provided. o Print Date: 9/11/2025 Page 1 of 5 6 P Citation Description: 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 P Observation: Kitchen Area: Food employee was frying chicken, left kitchen area, re-entered and grabbed fryer basket to process chicken wings. Proper hand washing procedures were discussed. COS: Food employee washed hands before engaging in new activities. 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

Kitchen Area: Cheese stored in refrigerator in the preparation area has internal temperatures of 47-49 degrees F. A Stop-Sale Order and Release was issued. COS: Cheese was voluntarily discarded by management. 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

Container of food made the day prior stored on shelving in refrigerator near the 3compartment sink is missing a label. COS: Labels were provided during 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 a written procedure for the clean up of vomit and diarrhea. Industry guidance provided.

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

Kitchen Area: Squeeze bottles of sauce stored on stove top and preparation table are missing labels.

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

Front door and back door of the establishment are left open allowing potential entry of pest and insects.

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Kitchen Area: Rodent droppings observed throughout kitchen area including floors and unused equipment in kitchen. 3- Compartment Sink Area: Rodent droppings observed on the floors throughout the area on shelving containing rice and canned goods and shelving containing chips. Retail: Rodent droppings found on flooring and shelving. A Stop-Use Order was issued. . COS: Both shelves in retail area were washed, rinsed, and sanitized during inspection. Please see comments o

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 Area: Food employee is not wearing hair restraint while working with exposed foods.

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)

Warewash Area: Utensils encrusted with flour are hanging up on back wall touching all other clean utensils.

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

Kitchen Area: Refrigerator located near the preparation station is not able to maintain time/ temperature control for safety food at 41 degrees F or below. COS: Refrigerator was voluntarily discarded by management.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail: Shelving in reach in cooler shelving has an accumulation of dust and debris. Kitchen Area: Outside of fryers, oven doors and range top have an accumulation of grease.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewash Area: No drain plug provided at 3 - compartment sink. COS: Drain plug was provided.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Unused equipment is stored throughout entire establishment.

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

Floors throughout entire establishment are soiled with dirt, grime dust and debris. Walls behind fryers are heavily soiled with grease.

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 cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

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.

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/11/2025 Page 2 of 3 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS I, _____________________________________________________ the person in charge of MAZIC FRY hereby waive a notice and a hearing as Alex Yi provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST ALEX YI, OWNER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 9/11/2025 Page 3 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Apr 16, 2025 — Focused Inspection· Focused Inspection

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

Comments: Establishment was closed upon arrival.

No violations or enforcement actions recorded for this inspection.

2023 — 3 inspections

Apr 28, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: 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.

Risk-Based Violations

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) PP

Kitchen: Flour used for breading fish not sifted every four hours and stored in soiled foodcontainer. COS: The breading was voluntarily discarded 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 chicken wings 106-108 degrees F, probed internally with a calibrated thermometer. COS: The wings were reheated to 168-177 degrees F. x

Apr 13, 2023 — Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

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

Risk-Based Violations

Kitchen: Raw chicken over sliced cheese in white cooler on cook line. COS: The chicken was moved to the bottom shelf, away from other foods. x Print Date: 4/13/2023 Page 1 of 5 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: Tongs, spatulas and spoons used on the cook line not washed, rinsed and sanitized every four hours. COS: The items were brought to the three compartment sink for proper wash, rinse, and sanitize. x

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) PP

Kitchen: Flour used for breading fish not sifted every four hours and stored in soiled food container. COS: The breading was voluntarily discarded. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Kitchen: Cooked rice 48-50 degrees F, cooling from the previous evening. COS: The rice was voluntarily discarded. Industry guidance provided. x

Establishment: The person in charge cannot answer questions relating to the prevention of spreading food borne illness through food or employees. 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 chicken 49-50 degrees F, cut tomatoes 50 degrees F probed internally with a calibrated thermometer. Items located on the cook line in white cooler. COS: The foods were voluntarily discarded. x

Kitchen: Cooked eggs, made 2 days prior not dated. COS: The date was written on the container. x

The establishment does not have a written plan for the clean up of vomit or diarrhea. Industry guidance provided. o Print Date: 4/13/2023 Page 2 of 5

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 worker that came into the kitchen from outside, put on gloves without washing hands. COS: The worker removed gloves, washed hands properly and placed on new gloves. x

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen: Cooked rice 48-50 degrees F, cooling from the previous day. Suggested shallow pans, cool uncovered, cool in freezer when possible. o

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 a probe thermometer. COS: A thermometer was provided. x

Kitchen: Working containers of salt not labeled. o

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Kitchen: Observed 3 flying insects in the kitchen area, observed flying insect land in garbage can, then onto a pan of breading flour. COS: The flour was voluntarily discarded. o

Kitchen: Food service worker working with exposed food without a hair restraint. o

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Kitchen: Clean utensils stored in soiled containers. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen: Stove top, interior and exterior of fryers, low two door cooler used as a prep table heavily soiled with old food debris, grease, and flour. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Dumpster: Dumpster lid open. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back entry: Old sheet pans, old buckets and milk crates stored in outside enclosure. 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

Kitchen: Floors below cook line soiled with old food debris, old wrappers, and heavy grease build up. o

Feb 15, 2023 — Focused Inspection· Focused Inspection

Inspector: MICAH HOLMBECK

Comments: FE was closed at time of visit.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Aug 19, 2022 — Focused Inspection· Focused Inspection

Inspector: TYLER BALDY, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector. Arrived at establishment to conduct routine inspection but establishment was not open at the time of the visit.

No violations or enforcement actions recorded for this inspection.

= Mazic Fry Establishment #: 350668 in Orlando: Stop-Sale & Stop-Use Orders (4)

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 = Mazic Fry Establishment #: 350668 in Orlando
Date	Order Type	Product	Brand/Lot	Reason
Sep 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Sep 10, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Sep 10, 2025	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.
Sep 10, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…

= Mazic Fry Establishment #: 350668 in Orlando: Frequently Asked Questions

When was = Mazic Fry Establishment #: 350668 in Orlando last inspected?: = Mazic Fry Establishment #: 350668 in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 17, 2025. Inspection type: Focused Inspection.
How many inspections has = Mazic Fry Establishment #: 350668 in Orlando had?: = Mazic Fry Establishment #: 350668 in Orlando has 8 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of = Mazic Fry Establishment #: 350668 in Orlando find?: = Mazic Fry Establishment #: 350668 in Orlando was most recently inspected by FDACS on September 17, 2025 (Focused Inspection).
Has = Mazic Fry Establishment #: 350668 in Orlando had any stop-sale or stop-use orders?: Yes, = Mazic Fry Establishment #: 350668 in Orlando has 4 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 = Mazic Fry Establishment #: 350668 in Orlando?: The most frequently cited FDACS violations at = Mazic Fry Establishment #: 350668 in Orlando are: 3-701.11(A): Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) P; 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; 2-102.11(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 = Mazic Fry Establishment #: 350668 in Orlando have any repeat violations?: Yes, = Mazic Fry Establishment #: 350668 in Orlando has had the following violations cited on multiple FDACS inspections: 3-701.11(A): Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) P; 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.