Chevron Hwy 19 Gas and Grill in Perry
1111 N Byron Butler Pkwy, Perry, FL 32347
Chevron Hwy 19 Gas and Grill in Perry, FL has 9 FDACS food safety inspections on record with 53 violations and 5 stop-sale or stop-use enforcement actions.
Last inspected FDACS: August 6, 2025
Chevron Hwy 19 Gas and Grill in Perry: 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.
— 3 inspections
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 10 violations· 1 stop-sale order· Operating Without Permit
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)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Kitchen Walk in cooler: Raw chicken stored on shelf directly above raw fish. COS: Items
move during inspection.
Y
x
Print Date: 8/6/2025
Page 1 of 3
13
P
Citation Description: Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) P
Observation: Kitchen Walk in cooler: Raw fish and raw chicken stored on shelves above unwashed
produce. COS: items moved during inspection.
Y
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Mac and cheese found with an internal temperature of 110 degrees F on stove top.
Mashed potatoes found with internal temperature of 120 degrees F on stove top. Hamburgers found with
an internal temperature of 110 degrees F on stove top. Item placed in area approximately 1 hour before
temperatures were taken. COS items placed into oven and reheated to 165 degrees F. Sausage found
with an internal temperature of range of 110-120. COS : Item voluntarily discarded during inspection.
Y
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Establishment unable to provide proof that employees have been informed of their
reporting responsibilities.
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 unable to answer all questions regarding employee health correctly.
Y
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 PfPfRepeat
Establishment unable to provide documentation for procedures for the cleanup of vomit and
diarrheal events.
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
Front counter: Multiple employee drinks stored with condiments. Employee with food/eating
at table with condiments. Kitchen: Employee drink stored on prep table in middle of kitchen area. COS
items moved during inspection.
Good Retail Practice Violations
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Styrofoam cup without a handle stored in breading. COS: items removed during
inspection.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Exterior: Dumpster lid left open.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Exterior: Dumpster missing drain plug.
99
Expired Permit - The food establishment is operating without a valid food permit.
500.12(1)(a), F.S., 5K-4.020(5), F.A.C.
Establishment operating without a permit.
Y
o
A Supplemental Report was also issued during the visit which includes important information for management.
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 hot 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.
— Focused Inspection· Focused Inspection
Comments: Establishment not in operation at time of visit. Establishment in process of remodel
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit; Re-Inspection Required· 27 violations· 4 stop-sale orders· Re-Inspection Required
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.
Establishment undergoing remodel during inspection. Verified ownership during inspection.
Documentation Provided: Employee Health Guide, Employee Conditional Reporting Agreement, Cooling Handout, Warewashing
Handout, Guidance for the Cleanup of Vomiting and Diarrheal Events
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Walk-in Cooler Area: Boxes of raw chicken stored over raw pork and beef. COS. Items
were rearranged properly during inspection.
Y
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk-in Cooler Area: Box of raw shell eggs stored over box of unwashed potatoes. COS.
Items rearranged properly during inspection.
Y
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen Area: Knife put into use without sanitization step. Knife washed was with soap,
rinsed, and in reach-in cooler. COS. Knife was washed, rinsed, and sanitized.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Hot Bar Area: Hot-case tongs in-use for longer than four hours. COS. Tongs were washed,
rinsed, and sanitized during inspection.
x
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
Walk-in Cooler Area: Raw chicken and raw pork not cooled to 41 degrees or below within 4
hours. Raw chicken found with and internal temperature of 51 degrees f. Raw pork found with an internal
temperature of 52 degrees F. Item was removed from cold holding and prepared at approximately 7 am.
Item was found in walk in cooler at 12:30 pm. COS. Item voluntarily discarded during inspection. See
supplement.
x
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
Kitchen Area: Sausage not cooled from 135 degrees F to 70 degrees F within 2 hours.
Sausage found with an internal temperature of 71 Degrees F after cooling for approximately 3 hours.
COS. Item voluntarily discarded during inspection. See supplement.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen Area: Rice, cheese grits, and macaroni and cheese found with internal
temperatures of 110-120 degrees F. COS. Items were reheated within two hours. Hot Bar Area: Fried
okra, chicken tenders, corn bites found with internal temperatures of 110-120 degrees F. COS. Items were
voluntarily discarded. See Supplement.
Print Date: 5/27/2025
Page 2 of 5
x
Y
x
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: Kitchen Area: American cheese, cut lettuce, and sliced tomato found with internal
temperatures of 43-45 degrees F. Items were out of temp for longer than four hours. COS. Items were
voluntarily discarded. See Supplement.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Establishment unable to provide proof that employees have been informed of their
reporting responsibilities.
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 unable to answer all questions regarding employee health correctly.
Y
o
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
Kitchen Area: Sliced tomato, cut lettuce, American cheese, shredded mozzarella,
ready-to-eat ground sausage not marked with a date. Person-in charge unable to determine when it was
prepared. COS. Items were voluntarily discarded. See Supplement.
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 PfPfRepeat
Establishment unable to provide written documentation for the cleanup of vomiting and
diarrheal events.
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 Area: Employee drinks sitting on prep table next to pizza oven.
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing,
or in a service sink. 2-301.15 PfPf
Warewash Area: Food employee washed hands in warewash sink. COS. Inspector spoke
with person-in-charge. Person-in-charge informed to better coach employees.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Men's Restroom: Hand drying provisions not provided.
8
Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf
Kitchen Area: Food Employee used common hand towel to dry washed hands. COS.
Inspector spoke with person-in-charge. Person-in-charge informed to better coach employees.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Kitchen Area: Raw fish found thawing at ambient temperature. Internal temperature of fish
was 39 degrees F. COS. Fish was moved to fridge to continue thaw process.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Retail Area: Observed flying insects around self service counter.
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
Kitchen Area: Box of frying oil and bread stored on floor.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen Area: Handle less Styrofoam cup stored in rice. COS. Item was removed.
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)
Boxes of single service items on floor around establishment.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Kitchen Area: Buildup of carbon/debris on undersides pots and pans.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Exterior Area: Dumpster lid left open.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Exterior Area: Dumpster not equipt with drain plug.
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
Buildup of debris in corners around establishment.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Missing ceiling tiles around establishment.
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
Hot Bar Area: Employee items stored on single service items.
99
Expired Permit - The food establishment is operating without a valid food permit.
500.12(1)(a), F.S., 5K-4.020(5), F.A.C.
Establishment in operations without a permit.
o
A Supplemental Report was also issued during the visit which includes important information for management.
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 cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
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.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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
— Focused Inspection· Focused Inspection
Comments: Visit performed to follow up on Hurricane Helene.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Stop-Use Order for back area of walk in cooler issued 08/17/23 is still in effect.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Stop use
issued for BACK SECTION OF WALK IN COOLER on 8/17/23 is still in effect.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Stop-use order issued 8/17/23 for back of walk in cooler is still in effect.
Phone consultation to determine status of Stop-Use order.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Onsite Focused Visit to conduct assessment for Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Operating Without a Valid Food Permit· 16 violations· Operating Without Permit
Comments: The issues described in the associated consumer complaint were addressed with the person in charge during this visit.
All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
This food establishment is operating without a valid food permit. The Food Establishment shall begin the permitting process within
10 days. Food establishment can apply online at https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520 for
further assistance.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
Employee Health Guidelines, Reporting Agreement, Certified Food Protection Manager flyer and Dish Washing Guide were
provided.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Back Room Area - Raw shell eggs were stored above raw Idaho potatoes. COS - Raw shell eggs were
adequately relocated during the inspection.
x
Print Date: 7/13/2022
Page 1 of 5
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast
cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at
130°F or above. 3-501.16(A)(1) P
Observation: Deli Area - Macaroni and cheese had an internal temperature of 122 degrees F. Item was initially
reheated within the last two hour time frame. COS - Macaroni and cheese was reheated to an internal temperature of
165 degrees F during the inspection.
x
2-201.11(A)
The establishment does not require food employees or conditional employees to report to the
person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past
illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional
employee does not report necessary additional information such as date of onset of symptoms or illness, or
diagnosis without symptoms. 2-201.11(A) PP
Food establishment does not have an employee health policy.
o
74
Retailer selling hemp extract intended for inhalation did not post a clear and conspicuous sign
directly adjacent to the display of the product which states: "THE SALE OF HEMP EXTRACT INTENDED FOR
INHALATION TO PERSONS UNDER THE AGE OF 21 IS PROHIBITED, PROOF OF AGE IS REQUIRED FOR
PURCHASE". 5K-4.034(8)(a), F.A.C.
Retail Area - Food establishment does not have the required departmental proof of age signage for
inhalable hemp extract. COS - Inhalable hemp extract signage was provided and posted before completion of the
inspection.
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.
Food establishment does not have a Certified Food Protection Manager.
o
Print Date: 7/13/2022
Page 2 of 5
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot
food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with
at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the
temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)
Deli Area - No visible thermometer in standup refrigerator and food preparation cooler. Ambient air
temperatures are 40 degrees F in the standup refrigerator and 38 degree F in the food preparation cooler.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Deli Area - Observed food employees not wearing a proper hair restraint or head covering.
o
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 Area - Observed clean utensils stored in a container by the ware wash sink with their handles
inverted exposing the food contact surfaces of the utensils to sources of potential contamination.
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
Deli Area - Single use pizza slice containers are not inverted above preparation table next to pizza
oven.
o
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
Food establishment does not have any sanitizer test strips.
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)
Deli Area -Appliance equipment handles and shelving near cooking equipment have old food debris
and visible buildup.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Deli Area - Observed a leak from the faucet at the hand wash station.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from equipment
in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Deli Area - A direct connection exist at drain line from the ware wash sink.
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 Area - Dust buildup on ac vent louvers on double doors leading to handler unit. Floor has visible
grease and debris buildup near fryers and cooking equipment.
o
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
Deli Area - Observed employee's flannel shirt stored on bread rack. COS - Shirt was relocated to
designated employee area.
x
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Deli Area - Ventilation hood above fryers and stove tops have grease buildup and accumulation.
o
99
This food establishment is operating without a valid food permit. The Food Establishment shall
begin the permitting process within 10 days. Contact the Business Center at 850-245-5520 for further assistance.
Food establishment is operating without a valid annual food permit.
o
Print Date: 7/13/2022
Page 3 of 5
Chevron Hwy 19 Gas and Grill in Perry: Stop-Sale & Stop-Use Orders (5)
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 hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| 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. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Chevron Hwy 19 Gas and Grill in Perry: Frequently Asked Questions
- When was Chevron Hwy 19 Gas and Grill in Perry last inspected?
- Chevron Hwy 19 Gas and Grill in Perry was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 6, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
- How many inspections has Chevron Hwy 19 Gas and Grill in Perry had?
- Chevron Hwy 19 Gas and Grill in Perry has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Chevron Hwy 19 Gas and Grill in Perry find?
- Chevron Hwy 19 Gas and Grill in Perry was most recently inspected by FDACS on August 6, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
- Has Chevron Hwy 19 Gas and Grill in Perry had any stop-sale or stop-use orders?
- Yes, Chevron Hwy 19 Gas and Grill in Perry has 5 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 Chevron Hwy 19 Gas and Grill in Perry?
- The most frequently cited FDACS violations at Chevron Hwy 19 Gas and Grill in Perry are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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.
- Does Chevron Hwy 19 Gas and Grill in Perry have any repeat violations?
- Yes, Chevron Hwy 19 Gas and Grill in Perry has had the following violations cited on multiple FDACS inspections: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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.
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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 Chevron Hwy 19 Gas and Grill. How we collect and verify this data.