When was Quickrun in Orlando last inspected?

Quickrun in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 13, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Quickrun in Orlando had?

Quickrun in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.

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

Quickrun in Orlando was most recently inspected by FDACS on November 13, 2025 (Met Sanitation Inspection Requirements).

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

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

Quickrun in Orlando

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

11901 Landstar Blvd, Orlando, FL 32824

St. Johns County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Om Shayonam Oil INC
FDACS Estab #: 398976

Overview

Quickrun in Orlando, FL has 1 FDACS food safety inspection on record with 11 violations.

1FDACS Insp.

11Violations

Last inspected FDACS: November 13, 2025

Quickrun in Orlando: FDACS Inspection History (1)

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 — 1 inspection

Nov 13, 2025 — Met Sanitation Inspection Requirements· 11 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

Risk-Based Violations

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)

Retail: Soda dispensing nozzles soiled with old syrup and food debris. COS: The nozzles were removed, washed, rinsed and sanitized.

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

Kitchen- Pizza cart plastic covering, soiled with old food debris, pizza sauce and cheese.

3-403.11(A) Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP

Kitchen: Left over chili; 115 degrees F, after 2 hours 30 minutes. COS: The chili was voluntarily discarded and industry guidance provided. 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: Pre cooked pizza, mozzarella cheese 70 degrees F, held at room temperature. COS: The item was placed in the freezer for rapid cooling. 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

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

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

Kitchen- Observed employee drink bottle water in processing area.

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 enter the kitchen, put on gloves, and touch single service items. COS: The employee washed hands and placed on new gloves. 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.

Good Retail Practice Violations

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Kitchen: Observed several dead roaches on glue trap on floor in kitchen area.

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: Green cutting boards scored and stained.

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 does not have test strips, using quaternary. COS: Test strips were provided prior to the end of the inspection

Quickrun in Orlando: Frequently Asked Questions

When was Quickrun in Orlando last inspected?: Quickrun in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 13, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Quickrun in Orlando had?: Quickrun in Orlando has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Quickrun in Orlando find?: Quickrun in Orlando was most recently inspected by FDACS on November 13, 2025 (Met Sanitation Inspection Requirements).
Has Quickrun in Orlando had any stop-sale or stop-use orders?: No, Quickrun in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Quickrun in Orlando?: The most frequently cited FDACS violations at Quickrun in Orlando are: 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; 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 P; 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).