How many inspections has Advanced Fresh Concepts Pb in Palm Coast had?

Advanced Fresh Concepts Pb 1042 in Palm Coast has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Palm Coast find?

Advanced Fresh Concepts Pb 1042 in Palm Coast was most recently inspected by FDACS on November 14, 2025 (Met Sanitation Inspection Requirements).

Has Advanced Fresh Concepts Pb in Palm Coast had any stop-sale or stop-use orders?

No, Advanced Fresh Concepts Pb 1042 in Palm Coast has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in Palm Coast

Name: Advanced Fresh Concepts Pb 1042 in Palm Coast Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 14, 2025

5415 N Oceanshore Blvd, Palm Coast, FL 32137

Flagler County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 302871

Overview

Advanced Fresh Concepts Pb 1042, a seafood market retail establishment in Palm Coast, has been inspected 5 times on record since May 2023, with violations identified in 2 of those inspections. The most recent inspection on November 14, 2025 documented 10 violations, including multiple priority-level findings. A food employee did not wash hands after entering the sushi prep area and touching food-contact surfaces before donning gloves and handling open foods; the inspector instructed the employee to wash hands during the inspection. A cutting board that had been cleaned and rinsed was not left in sanitizer for the required 60 seconds per sanitizer instructions; the employee corrected this on site by sanitizing the board for 60 seconds per side. The establishment was not following its HACCP plan: the plan required a rice spatula to be used for mixing vinegar into rice, but an employee was using cloth gloves covered by disposable gloves instead, and employees were using 2-ounce cups for pH testing when the protocol specified 4-ounce cups; the inspector instructed the employee on the correct procedure. A rice paddle stored clean on a shelf under the rice cooker had residue on its food-contact surface; it was taken to the warewash area to be cleaned, rinsed, and sanitized on site. The inspector also noted a pattern of non-compliance with the duties of the person in charge, citing recurring issues with handwashing, equipment sanitization, and maintenance of required written procedures and plans. An earlier inspection on May 2, 2023 documented 8 violations, including an ambient-temperature watermelon cut at 8 a.m. that measured 48 degrees Fahrenheit at 11:20 a.m. in the walk-in produce cooler; the manager voluntarily discarded all watermelon above 41 degrees. Multiple ready-to-eat items were found above the required 41-degree cold-holding temperature: cooked shrimp and surimi snack cups at 44 degrees Fahrenheit and wild lox salmon at 50 degrees Fahrenheit in a self-service cold-hold case; the manager rapidly cooled all out-of-temperature foods. A bucket of sanitizer solution was stored on a tablet

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

18Violations

Last inspected FDACS: November 14, 2025

Advanced Fresh Concepts Pb in Palm Coast: FDACS Inspection History (5)

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 — 2 inspections

Nov 14, 2025 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: KEVIN ROWLANDS, 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.

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

A pattern of non-compliance evidenced by handwashing, sanitization of equipment, and required written procedures and plans are maintained and implemented. o

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

Dry Storage: Rice paddle stored clean on shelf under the rice cooker had residue on food contact surface of paddle. COS: Rice paddle taken to warewash area to be washed, rinsed, and sanitized.

4-703.11 After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved. 4-703.11 PP

Warewash area: Cutting board that had been washed and rinsed not left in sanitizer for the required 60 seconds per the sanitizer instructions.. COS: Employee sanitized cutting board for 60 seconds per side. x Print Date: 11/14/2025 Page 1 of 3 o

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

This food establishment has written procedures for the cleanup of vomiting or diarrheal events should it occur, which is missing the following minimum required component: Discarding single-service/single-use items. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP

Establishment not following their HACCP plan. HACCP plan states that the rice spatula is to be used for mixing vinegar into the rice. Employee states he uses a pair of cloth gloves covered by a pair of disposable gloves to mix the vinegar into the rice. Employee was using 2 ounce cups for testing PH when the testing parameters state to use a 4 ounce cup. COS: Employee was shown the procedure in the AFC guide and began using the 4 ounce cups. Y o

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPfRepeat

HACCP plan log verification worksheet not filled out monthly as required. HACCP plan not signed by person in charge after being filled out by AFC Inspector.

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

Food employee did not wash hands after walking through door to sushi prep area and touching food contact surfaces before donning gloves and beginning to handle open foods. COS: Inspector instructed employee to wash hands. x

Good Retail Practice Violations

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Sushi Prep: Single use lids for sushi packaging stored on glass case covering sushi prep area not stored inverted. COS: Employee inverted single use lids during inspection.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Sushi Prep: Several sets of foam containers wrapped in plastic wrap used to raise the level of the cutting board are not smooth and easily cleanable.

4-301.12(A)-(C) Sink with at least 3 compartments, that are large enough to accommodate immersion of the largest equipment or utensil, not provided for manually washing, rinsing, and sanitizing equipment and utensils; or a warewashing machine or alternative equipment as specified in the Food Code not used for washing, rinsing, and sanitizing equipment or utensils that are too large for the warewashing sink. 4-301.12(A)-(C) Pf

Sushi Prep: Sanitizer section of warewash sink is not large enough for the large cutting board to be submerged in sanitizer solution. COS: Employee placed clean cutting board on sink and ran sanitizer over food contact surface of cutting board for 60 seconds per side.

Feb 10, 2025 — Focused Inspection· Focused Inspection

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Person in charge: STEVE DUGAN

Comments: Trainee present during inspection. All violations verified by primary inspector. Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Apr 10, 2024 — Focused Inspection· Focused Inspection

Inspector: GARRISON SWEAT, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - Training Visit.

No violations or enforcement actions recorded for this inspection.

2023 — 2 inspections

Jul 13, 2023 — Focused Inspection· Focused Inspection

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: Conducted USDA COOL audit.

No violations or enforcement actions recorded for this inspection.

May 2, 2023 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Person in charge: HAL TESLER

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 . HAL TESLER, STORE MANAGER BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Produce: Internal temperature of ambient cut watermelon indicates 48 degrees at 11:20 am. Inside of walk in produce cooler. Employee states watermelon was cut at 8 am. Cos: Manager voluntarily discarded all watermelon above 41 degrees at 12pm. 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

Retail: Internal temperature of cooked shrimp snack cup indicates 44 degrees F, Internal temperature of surimi snack cup indicates 44 degrees F, internal temperature of wild lox salmon indicates 50 degrees F inside of self service cold hold case in seafood area. Inspector ambient thermometer indicates 41 degrees inside of cold hold case. Cos: Manager rapidly cooled all out of temperature, Temperature control for safety foods to 41 degrees F inside of case. Internal temperature of cut watermelon in clam shell container indicates 44-46 degrees F inside of 4x4 cold hold case adjacent to front door. Inspector ambient thermometer indicates 41 degrees F inside of case. Cos: Manager rapidly cooled watermelon to 41 degrees F x

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

Bakery: Bucket containing sanitizer solution stored on table top of in use cake decorating station. Cos: manager relocated sanitizer bucket. x Print Date: 5/2/2023 Page 1 of 3

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Produce: Ambient Cut watermelon sealed in clamshell container placed into produce bins inside of produce cooler, does not allow for maximum heat transfer of packaged product. o

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

Bakery: No common name on container holding cannoli cream in under the counter reach in cooler located at decorating station. o

4-902.11 Lubricant applied to food-contact surface that requires lubrication applied in a manner that contaminates food-contact surface. 4-902.11

Meat Department: Observed over application of mineral oil on food and nonfood contact surfaces on large meat cutting band saw that resulted in puddling of lubricant leading to possible contamination and adulteration of food processed on saw. From the top door of both band saws excess lubricant proceeded to drip and puddle onto the food contact surface where food will be placed for processing. 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)

Meat: Residue build up on bottom surface of beef band saw table. 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

Deli: Pooling raw Chicken dripping's on floor under raw chicken storage rack inside of walk in raw chicken cooler. Backroom: Ice build up on floor inside of walk in ice freezer. o

Advanced Fresh Concepts Pb in Palm Coast: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Palm Coast last inspected?: Advanced Fresh Concepts Pb 1042 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 14, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pb in Palm Coast had?: Advanced Fresh Concepts Pb 1042 in Palm Coast has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Palm Coast find?: Advanced Fresh Concepts Pb 1042 in Palm Coast was most recently inspected by FDACS on November 14, 2025 (Met Sanitation Inspection Requirements).
Has Advanced Fresh Concepts Pb in Palm Coast had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 1042 in Palm Coast has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Advanced Fresh Concepts Pb in Palm Coast?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1042 in Palm Coast are: 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; 2-301.14: 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; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.