How many inspections has Starbucks in Oviedo had?

Starbucks #26676 in Oviedo has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Starbucks in Oviedo find?

Starbucks #26676 in Oviedo was most recently inspected by FDACS on March 7, 2023 (Met Inspection Requirements).

Has Starbucks in Oviedo had any stop-sale or stop-use orders?

No, Starbucks #26676 in Oviedo has no stop-sale or stop-use orders on record with Florida FDACS.

Starbucks in Oviedo

Name: Starbucks #26676 in Oviedo Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 7, 2023

305 E Mitchell Hammock Rd, Oviedo, FL 32765

Seminole County · Specialty Food Shops · FDACS
Owner: Starbucks Corporation
FDACS Estab #: 374563

Part of: Starbucks Florida health inspections, violations & closures

Overview

Starbucks #26676 in Oviedo had one inspection on record, on March 7, 2023, which resulted in a "Met Inspection Requirements" disposition despite nine violations. The inspection documented two priority violations: sanitizer strength for wiping rags measured 0 ppm when the correct strength is required, and soap and cleaning supplies were stored directly over single-use items in the backroom. Both issues were corrected on site during the inspection. Two priority foundation violations were also cited: the facility lacked written procedures for responding to cleanup events and did not have a thermometer readily accessible in the backroom for temperature measurement.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

9Violations

Last inspected FDACS: March 7, 2023

Starbucks in Oviedo: 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.

2023 — 1 inspection

Mar 7, 2023 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

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 . CLAY BLASTIC, MANAGER ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Food service: Sanitizer strength for wiping rags was 0 ppm. Cos- Manager had the sanitizer solution made to the correct strength. 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

Food entity: No written cleanup plan. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Backroom: Soap and cleaning supplies stored over single use items on rack. Cos- Manager relocated the items. x Print Date: 3/7/2023 Page 1 of 3

Good Retail Practice Violations

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)

Backroom: Ice bucket stored on top of the ice machine. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food service: Single use cups stored unprotected in dispensers. o

4-302.13 Temperature measuring device not provided and readily accessible for frequently measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible registering temperature indicator not provided and readily accessible for measuring the utensil surface temperature in a hot water mechanical warewashing operation. 4-302.13 Pf

Backroom: No thermometer available. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Backroom: Dried food debris and black build up on the spray wand top and underside. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom: Dust build up on the fan guards in the reach in coolers. 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

Food service: Dried food debris around the drain area in the corner. Backroom: Dust build up on vents above reach in coolers and ovens. o

Starbucks in Oviedo: Frequently Asked Questions

When was Starbucks in Oviedo last inspected?: Starbucks #26676 in Oviedo was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 7, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Starbucks in Oviedo had?: Starbucks #26676 in Oviedo has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Starbucks in Oviedo find?: Starbucks #26676 in Oviedo was most recently inspected by FDACS on March 7, 2023 (Met Inspection Requirements).
Has Starbucks in Oviedo had any stop-sale or stop-use orders?: No, Starbucks #26676 in Oviedo has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Starbucks in Oviedo?: The most frequently cited FDACS violations at Starbucks #26676 in Oviedo are: 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P; 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 Pf; 7-201.11: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 P.