Kriya Food Mart in Plant City
Last inspected:
4612 State Road 574, Plant City, FL 33563Kriya Food Mart in Plant City has been inspected 7 times on record since December 2022, with no violations cited in the most recent 6 inspections conducted between January 2024 and December 2024. An initial December 2022 inspection documented 15 violations, including priority-level findings for raw animal foods stored directly over ready-to-eat items in the walk-in cooler (raw shell eggs over sauces and lettuce, raw chorizo over beverages), hot-held foods maintained below the required 135°F minimum (fried chicken, potato wedges, and fried fish measured between 122°F and 127°F), cold-held foods above 41°F in the walk-in cooler near the door (sauces, ham, burritos, milk, and cheese measured between 45°F and 47°F), and a food employee observed entering the food processing area and handling food without washing hands first. All violations were corrected on site: out-of-temperature foods were reheated, the hot case temperature was increased, out-of-specification cold foods were discarded or moved to rapidly chill, the employee washed hands when instructed, and soda nozzles were cleaned and sanitized. Subsequent inspections have noted routine offsite compliance monitoring with lab results provided, indicating sustained compliance. The most recent focused inspection on December 26, 2024 found zero violations.
Summary generated from Florida FDACS public inspection records.
Kriya Food Mart in Plant City: FDACS Inspection History (7)
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.
— 5 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: 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: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Water source documentation provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: Conducting routine off-site inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 15 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Request #5088675 Initial Inspection
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
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.
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.
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
Walk In Cooler: Raw shell eggs stored over sauces and lettuce. Raw chorizo stored over bottled
beverages. COS: Raw animal foods relocated to bottom shelves.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Retail Area: Old food buildup on soda nozzles. COS: Soda nozzles properly cleaned and sanitized
during inspection.
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
Food Service Area: Internal temperatures of fried chicken, potato wedges, and fried fish held in hot
case measures between 122 F to 127 F. COS: Out of temperature products reheated to 165 F for 15 seconds. The
hot case temperature was increased to hold foods at 135 F or above.
x
2-102.11(C)
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 correctly respond to questions relating to Foodborne Illnesses. Employee
Health Policy was reviewed with person in charge.
o
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
Walk In Cooler: Internal temperatures of red and green sauces made on site, commercially processed
sliced ham, beef and bean burrito, milk, and cheese held on shelf near door measures between 45 F to 47 F. COS:
Foods were voluntarily discarded or moved to quickly chill as needed. Time/temperature control for safety foods will
no longer be held on shelving by door.
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
Establishment does not have written procedures for responding to a vomiting or diarrheal event.
Information regarding written procedures provided to the person in charge.
o
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
Food Service Area: Observed food employee eating a banana in the processing area. COS: Employee
left processing area to eat when instructed to.
x
Print Date: 12/13/2022
Page 1 of 5
6
Pf
Citation Description: 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 Pf
Observation: Warewashing Area: Observed food employee begin to wash hands in 3-compartment sink. COS:
Employee washed hands in handwashing sink when instructed to.
x
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 Service Area: Observed food employee enter processing area and begin to work with food
without first washing hands before donning gloves. COS: Employee washed hands when instructed to.
x
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: No sign posted for hemp extract intended for inhalation stating that "The sale of Hemp
Extract intended for inhalation to persons under the age of 21 is prohibited, proof of age is required for purchase".
o
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR
317, and 9 CFR 381. 3-201.11(C) PfPf
Retail Area: Microwave popcorn packages removed from a manufacturer's original properly labeled
master container and offered for individual pre-packaged retail sale without being labeled for individual retail sale by
the establishment. COS: Popcorn voluntarily removed from retail sale by person in charge.
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.
Establishment does not have a Certified Food Protection Manager.
o
Print Date: 12/13/2022
Page 2 of 5
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing holes
and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.
Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents
by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective
means. 6-202.15
Retail Area: Front entrance door left open during operation. COS: Front entrance door closed during
inspection.
x
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
Retail Area: Coffee straws for self-dispensing not stored protected from possible customer
contamination.
o
5-502.11
Refuse, recyclables, or returnables not removed from the premises at a frequency that will
minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
5-502.11
Outside Area: Grease dumpster overflowing onto concrete and surrounding soil.
o
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls, equipment
or supplies. 6-501.16
Back Area: Wet mop not hung to dry. COS: Wet mop hung to dry.
x
Kriya Food Mart in Plant City: Frequently Asked Questions
- When was Kriya Food Mart in Plant City last inspected?
- Kriya Food Mart in Plant City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 26, 2024. Inspection type: Focused Inspection.
- How many inspections has Kriya Food Mart in Plant City had?
- Kriya Food Mart in Plant City has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Kriya Food Mart in Plant City find?
- Kriya Food Mart in Plant City was most recently inspected by FDACS on December 26, 2024 (Focused Inspection).
- Has Kriya Food Mart in Plant City had any stop-sale or stop-use orders?
- No, Kriya Food Mart in Plant City has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Kriya Food Mart in Plant City?
- The most frequently cited FDACS violations at Kriya Food Mart in Plant City are: 2-102.11(C): 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; 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.
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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 Kriya Food Mart. How we collect and verify this data.