Advanced Fresh Concepts Pb in Palm Coast
Last inspected:
4950 Belle Terre Pkwy, Palm Coast, FL 32137Advanced Fresh Concepts Pb 1339, a seafood market retail establishment in Palm Coast, had 9 inspections on record between January 2024 and February 2026 with 5 total violations. A stop-sale order issued March 24, 2025 required the immediate removal of improperly cooled seafood products after fried chicken and chicken wings were found at 43–47°F inside a self-service deli case instead of the required 41°F or below. The products were voluntarily destroyed by management and witnessed by the inspector. The facility's most recent inspection on February 4, 2026 documented 5 violations including improper labeling of acidified rice bins per HACCP plan requirements and the person in charge being unable to correctly respond to questions about preventing transmission of foodborne disease. Four violations were corrected on site during the inspection. Prior inspections in 2024 and early 2025 showed zero violations, indicating compliance was achieved following the March 2025 enforcement action.
Summary generated from Florida FDACS public inspection records.
Advanced Fresh Concepts Pb in Palm Coast: FDACS Inspection History (9)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· 5 violations· Met Requirements
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.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Sushi Storage: Container of pickled ginger held in storage area without a cover. COS:
Person in charge covered ginger with a lid.
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
Person in charge was unable to respond correctly to questions that relate to preventing
transmission of foodborne disease.
27
A copy of the special process approval, or associated documents, granted by the
Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c)
A copy of the current Special Process Approval letter and all documentation provided as part
of the Special Process Approval request are not on-site and available to inspector.
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
Bins of acidified rice not labeled with the rice pot number, item, and prep and use by
time/date per HACCP Plan. COS: Person in charge labeled bins of rice.
Y
o
Print Date: 2/4/2026
Page 1 of 2
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
Sushi Storage: Plate of food and open beverage container stored directly above clean
equipment. COS: Person in charge removed meal from sushi storage area.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes only.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 9 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
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)
Bakery: Brush, stored at flour weighing station, used to brush crumbs off of food contact
surface of bread table not washed rinsed and sanitized once every 24 hours. Manger states brush is
washed rinsed and sanitized once every 30 days. Cos: Manager placed brush into ware washing sink to be
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
Deli: old food residue on food contact surface of slotted spoon stored clean at the
warewashing sink. COS: Spoon was placed into warewashing sink to be washed, rinsed, and sanitized.
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
Retail: internal temperature of house cooked fried chicken and fried chicken wings indicates
43-47 degrees F inside of self service reach in deli meat case at 2 PM. Manger states all out of
temperature fried chicken was prepared at 10 am on the day of inspection. COS: Manger removed out of
temperature fried chicken to be rapidly cooled to 41 degrees F.
x
Print Date: 3/24/2025
Page 1 of 3
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Deli: internal temperature of bag of commercially processed chili indicates 48 degrees F,
Internal temperature of bag of commercially processed broccoli soup indicates 45 degrees F, both located
on rolling rack inside of walk in deli meat cooler. COS: Manager voluntarily discarded out of temperature
chili and rapidly cooled all soups to 41 degrees F. See supplements. Retail: Internal temperature of
commercially processed raw pork loin indicates 46 degrees F inside of self service reach in meat case.
COS: Pork loin products were rapidly cooled to 41 degrees F.
Y
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, 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 the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPfRepeat
Seafood: no date marking on commercially processed salmon cakes inside of full service
seafood display case. Manager states salmon cakes were opened on 3/22/25. COS: Proper 7 day date
marking was applied to salmon cakes.
Y
x
Repeat
COS
Good Retail Practice Violations
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Retail: visible black residue on gallon of milk in self service reach in milk cooler. COS:
Manger removed milk to be reconditioned.
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)
Deli/Bakery: Clean utensils stored at drying rack not stored so that only the handles are
touched during dispensing.
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
Retail: Commercially processed self service meat case does not maintain 41 degrees F for
time temperature control for safety foods. COS: Service technician was on site to make repairs to meat
case.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Deli/ Meat Departments: Build up of old food residue on non food contact surface of rolling
warmer in the deli department and outer surface of non food contact surface of band saw and around non
food contact surface in band saw wheel compartment. Retail: build up of milk residue on milk shelving.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom: Torn plastic door curtains when entering into walk in milk cooler.
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 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.
— 4 inspections
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
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/SearchF oodEntity.aspx.
Ernis Koay ot
ZAWAUNG, SUSHI REPRESENTATIVE
BONNIE KRONZ, ENVIRONMENTAL SPECIALIST I Name and Title of Whom This Report was Issued,
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from
the food establishment.
Approved water and sewer source documentation received.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
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 .
JUSTIN FISHER, STORE MANAGER
CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST
No violations or enforcement actions recorded for this inspection.
Advanced Fresh Concepts Pb in Palm Coast: Stop-Sale & Stop-Use Orders (1)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| 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. |
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 1339 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Advanced Fresh Concepts Pb in Palm Coast had?
- Advanced Fresh Concepts Pb 1339 in Palm Coast has 9 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 1339 in Palm Coast was most recently inspected by FDACS on February 4, 2026 (Met Sanitation Inspection Requirements).
- Has Advanced Fresh Concepts Pb in Palm Coast had any stop-sale or stop-use orders?
- Yes, Advanced Fresh Concepts Pb 1339 in Palm Coast has 1 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 Advanced Fresh Concepts Pb in Palm Coast?
- The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1339 in Palm Coast are: 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; 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; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Advanced Fresh Concepts Pb 1339. How we collect and verify this data.