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

Advanced Fresh Concepts Pb 1493 in Palm Coast has 2 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 1493 in Palm Coast was most recently inspected by FDACS on April 30, 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 1493 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 1493 in Palm Coast Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: April 30, 2025

250 Palm Coast Parkway Ne, Palm Coast, FL 32137

Flagler County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 370354

Overview

Advanced Fresh Concepts Pb 1493, a seafood market retail establishment in Palm Coast, has been inspected twice on record between December 2022 and April 2025, with 11 total violations documented. The facility recorded six violations during an April 2025 inspection focused on sushi preparation and temperature control. A Priority violation cited time/temperature control failures in sushi prepared at ambient temperature: Spicy Shrimp rolls measured 47°F and California rolls 43°F when placed for retail sale, both above the required 41°F maximum for ready-to-eat seafood. The manager immediately blast-chilled the affected sushi and returned it to sale once internal temperatures reached 41°F. A secondary Priority Foundation violation documented that the person in charge could not adequately answer employee health questions related to preventing disease transmission; industry guidance was provided. An earlier December 2022 inspection identified five violations, including Priority violations for sushi tuna rolls at 49°F in the display case (voluntarily cooled on-site), crab salad at 42–46°F in the back room (voluntarily discarded), and undated tuna opened the prior day (date-marked during inspection). A Priority Foundation violation cited missing pH measurement logs and improperly labeled rice on the sushi preparation tables; records were completed during the inspection. The most recent inspection on April 30, 2025 was completed with corrected-on-site designations, indicating the facility responded to violations during the inspector's visit.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

11Violations

Last inspected FDACS: April 30, 2025

Advanced Fresh Concepts Pb in Palm Coast: FDACS Inspection History (2)

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

Apr 30, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: LESLIE CARPENTER

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. The following industry handout was provided: Health Recommendation for Managers and Employee Health and Foodborn Illness

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)

Food prep area: Prepared container of cut ginger not covered and protected from contamination between uses.

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) PPRepeat

Various types of sushi prepared at ambient temperature placed into open reach-in cooler for retail sale prior to completing cooling process. Spicy shrimp roll has internal temperature of 47 degrees F. California Roll has internal temperature of 43 degrees F. COS: Manager blast chilled all out of temperature sushi and returned it to retail sale once internal temperatures reached 41 degrees F. Y x Repeat COS

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 adequately answer employee health questions. Industry guidance provided. o

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

Food prep area: Working container of chopped ginger does not have a label.

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

Walk-in cooler: Accumulation of pooling water on floor inside walk-in cooler where food is stored.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Backroom: Apron stored on top of single use items used to store retail food items.

2022 — 1 inspection

Dec 9, 2022 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: LESLIE CARPENTER

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 . JOHN N MANG, SUSHI CHEF LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II Quality Assurance and Training Specialist

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

Retail: In the Sushi Display case tuna rolls had internal temperature of 49 degrees F (COS) Product placed in the sushi table cooler to cool to 41 degree F. 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

Back Room: Crab salad on the sushi table had an internal temperature of 42-46 degrees F. (COS) Salad voluntarily discarded. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Back Room: No date on the tuna opened the prior day. (COS) Tuna date marked by sushi chef. x

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) PfPf

Today's daily log for PH Measurements is blank. (COS) PH recorded during inspection. Rice on the back counter and on the sushi table is not labeled with time as stated in the HACCP plan. (COS) Rice labeled during inspection. o Print Date: 12/9/2022 Page 1 of 3

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Back Room: Sushi chef used a handsink to add water to a container of ice. 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 1493 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 30, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pb in Palm Coast had?: Advanced Fresh Concepts Pb 1493 in Palm Coast has 2 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 1493 in Palm Coast was most recently inspected by FDACS on April 30, 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 1493 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 1493 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; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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) P.