How many health inspections has Southern Style Catering in Plant City had?

Southern Style Catering in Plant City has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Southern Style Catering in Plant City ever been shut down?

No, Southern Style Catering in Plant City has no emergency closures on record with Florida DBPR.

How many inspections has Southern Style Catering in Plant City had?

Southern Style Catering in Plant City has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Southern Style Catering in Plant City find?

Southern Style Catering in Plant City was most recently inspected by FDACS on February 4, 2026 (Focused Inspection).

Has Southern Style Catering in Plant City had any stop-sale or stop-use orders?

Yes, Southern Style Catering in Plant City has 19 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 Southern Style Catering in Plant City?

The most frequently cited FDACS violations at Southern Style Catering in Plant City are: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.

Does Southern Style Catering in Plant City have any repeat violations?

Yes, Southern Style Catering in Plant City has had the following violations cited on multiple FDACS inspections: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.

Southern Style Catering in Plant City

617 N Maryland Ave, Plant City, FL 33563

Hillsborough County · Food Service
Owner: Goolsby Jenifer
DBPR License: MFD3951511
FDACS Estab #: 193467

Overview

Southern Style Catering in Plant City, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 5 FDACS inspections).

0Inspections

0Violations

0Closures

5FDACS Insp.

19Stop-Sale Orders

Last inspected FDACS: February 4, 2026

Southern Style Catering in Plant City: Comparison to Hillsborough County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hillsborough County Avg 5.76 violations / inspection 5.76 county average

This Facility 0 emergency closures 0 closures

Hillsborough County Avg 0.25 closures / facility 0.25 county average

Southern Style Catering in Plant City: 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.

2026 — 1 inspection

Feb 4, 2026 — Focused Inspection· Focused Inspection

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Person in charge: LES TRAVIS

Comments: The issues described in request#5148133 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2025 — 3 inspections

Sep 19, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 8 violations· 5 stop-sale orders· Operating Without Permit

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Person in charge: LES TRAVIS

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. Check-Back release issued for Stop Use and/or Stop Sale Order. FRUIT OPEN AIR COOLER, VEGETABLES OPEN AIR COOLER WERE CHECKED AND RELEASED. THE HOT FOOD UNIT WILL NOT LONGER BE USE FOR THE STORAGE OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS. ESTABLISHMENT WILL USE TIME AS A PUBLIC HEALTH CONTROL. THE PRODUCE GREEN OPEN AIR COOLER WILL NOT LONGER BE USE FOR THE STORAGE OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS. CUT VEGETABLES WILL STORAGE IN THE VEGETABLES OPEN AIR COOLER. ESTABLISHMENT INSTALLED A MOP SINK.

Risk-Based Violations

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

Meat department: Old protein build-up in meat tenderizer COS: Equipment was cleaned and sanitized.

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

Food service: Opened white turkey date marked with a discard date of 09/18/25 not discarded in deli display cooler. COS: Stop-sale release. Deli meat was voluntarily discarded. 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) PfPf

Food service: Opened deli meat (Curtis hot souse with vinegar) date marked to reflect 9 days and not 7 days maximum in deli cooler. COS: Deli meats was properly marked. x Print Date: 9/19/2025 Page 1 of 3 24 Pf o Citation Description: 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 Pf Observation: Establishment does not have the written procedures completed for employees responding to an event that involves vomiting or diarrhea.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Produce area and raw chicken room: No signage notifying employees to wash hands in the hand washing sinks.

Good Retail Practice Violations

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

Meat department: Green paint flaking in the raw meat shelving.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Meat department: Old food build-up inside spray nozzle in the 3 compartment sink.

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

Produce area: Dust and mold build-up on walls in the walk-in cooler.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Adequate documentation was provided.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

Sep 11, 2025 — Focused Inspection - Check-back Needed· 1 stop-sale order· Re-Inspection Required

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. CHICKEN WALK-IN COOLER WAS CHECKED AND RELEASED. ORIGINAL RE-INSPECTION REQUIRED ISSUED ON 09/04/2025 REMAINS IN EFFECT.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Sep 4, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 26 violations· 13 stop-sale orders· Re-Inspection Required

Inspector: LIZ OREJON ORE, 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. Request#5138167. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements 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 suspend food activities. 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. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. STOP-USE ORDER ISSUED FOR HOT FOOD UNIT, CHICKEN WALK-IN COOLER, PRODUCE GREEN OPEN AIR COOLER, VEGETABLES OPEN AIR COOLER, AND FRUIT OPEN AIR COOLER UNTIL CHECKED AND RELEASED BY 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

Retail area: Ground beef packages stored over beef angus packages and ground pork packages stored over pork belly in the open meat display cooler. COS: Ground meat packages were relocated to proper storage. 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

Retail area: Raw chorizo packages stored over fully cooked ham packages in the deli open display cooler. COS: Raw food packages were relocated to proper storage. x

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

Meat department: Old protein build-up in meat slicer blade and meat tenderizer COS: Equipment were cleaned and sanitized.

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Processing area: Chemical sanitizer used in a sanitizing sink was not at the correct concentration in the three compartment sink. The sanitizer filter is not working properly. COS: Chemical sanitizer concentration was corrected during the inspection. The sanitizer concentration was manually adjusted and employees will use it in this. 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

Processing area: Internal temperature of chicken and sausages in the hot food unit, measured, 125 F. Retail area: Internal temperature of smoked leg quarters and smoked pork butt in the hot food unit, measured 120 F. COS: Food items were reheated after determined that they were out of temperature less than 2 hours. 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

Meat department: Internal temperature of raw chicken packages in the chicken walk-in cooler, measured 45 F. COS: Raw chicken were quick chilled to 41 F or below. Retail area: Internal temperature of lettuce, collard greens, and spinach in the produce green open air cooler, measured 44 F. Internal temperature of cut watermelon and cantaloupe packages in fruit open air cooler, measured 50 F. Internal temperature of broccoli, baby spinach, and American blend salad in vegetables open air cooler, measured 45 F. COS: stop-sale release. Collard green packages were quick chilled to 41 F or below after determined that they were out of temperature less than 4 hours. The rest of the products mentioned were voluntarily discarded. x

Food service: Opened deli meat date marked to reflect 8 days and not 7 days maximum in deli cooler. COS: Deli meats were properly marked. x Print Date: 9/5/2025 Page 2 of 6 24 Pf Citation Description: 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 Pf Observation: Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided.

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

Meat department: No soap available in the hand washing sink. COS: Soap was provided.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Processing chicken room: No hot water available in the hand washing sink. There is a handwashing sink with hot water nearby in another room. Employees use nearby sink to wash hands. Establishment has 30 days to provide hot water in the handwashing sink at chicken room.

Outside smoke room: No signage notifying employees to wash hands in the hand washing sink.

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: Tortillas Packages are no labeled with the common name, store address, ingredients, and net weight. COS: Tortillas packages were removed from retail sale to be sold behind the counter.

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.

No Certified Food Protection Manager.

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)

Meat department: Raw turkey thawing in the basin with stagnant water at three compartment sink. COS: Effective cooling methods were discussed with the owner and employee and meat were moved to walk-in-cooler.

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

Back storage: Flying insects observed by the freezer.

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

Back area: Open gap at bottom juncture of back entrance door does not provide a protective seal to prevent intrusion from pests.

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Meat department and produce area: Sanitizer buckets stored on the floor. COS: Buckets were relocated to proper storage.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Processing area: Chemical sanitizer quaternary ammonia in a container beneath prep table with wiping cloths, measured 0 ppm concentration COS: Container with chemical sanitizer was corrected during the inspection.

Meat department: A piece of wire located inside the band saw. COS: The wire was discarded. A piece of plastic holding the door under the band saw. Rust build-up on single- service container shelving in the ground meat walk-in cooler. Back area: Rust build-up on food shelving in the sausage walk-in cooler. Chicken walk-in cooler not working properly and unable to hold food at 41 F or below. Retail area: Hot food unit not working properly and unable to hold food at 135 F or above. Produce green open air cooler, fruit open air cooler, and vegetables open air cooler are not working properly and unable to hold food at 41 F or below. Stop-use order issued for coolers. See supplements.

Meat department: Old food build-up inside spray nozzle in the 3 compartment sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back area: Black mold in the plastic curtains in the sausage walk-in cooler.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Dust accumulation in the freezer door.

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Establishment: Mop sink not provided for the disposal of mop water. Establishment has 30 days to install a mop sink.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat department and produce areas: No drain stoppers available for three compartment sinks in the warewashing area. COS: Drain stoppers were obtained during the inspection. Meat department: A piece of wood holding the drain pipe beneath the 3 compartment sink.

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

Processing chicken room and produce area: No air gap beneath the 3 compartment sink.

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

Processing area: Heavy grease build-up on wall next to the fryers. Produce walk-in cooler: Black mold build-up on ceiling and walls.

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.

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 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 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 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 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 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; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 9/5/2025 Page 7 of 8 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3, 4 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS I, _____________________________________________________ the person in charge of Feltons Meat Market hereby waive a notice and a Les Travis hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST LES TRAVIS, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 9/5/2025 Page 8 of 8

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2023 — 1 inspection

Jul 11, 2023 — Met Inspection Requirements· Met Requirements

Inspector: KEVIN WORSTER, SANITATION AND SAFETY SPECIALIST

Comments: This offsite industry visit is being conducted to document a verbal conversation to help assist the food establishment with compliance of recent food safety observations and continuing issues. 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.

No violations or enforcement actions recorded for this inspection.

Southern Style Catering in Plant City: Stop-Sale & Stop-Use Orders (19)

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.

FDACS stop-sale and stop-use orders for Southern Style Catering in Plant City
Date	Order Type	Product	Brand/Lot	Reason
Sep 19, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 19, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 19, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 19, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 19, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…
Sep 11, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	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.
Sep 4, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.
Sep 4, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 4, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 4, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 4, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Sep 4, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Southern Style Catering in Plant City: Frequently Asked Questions

How many health inspections has Southern Style Catering in Plant City had?: Southern Style Catering in Plant City has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Southern Style Catering in Plant City ever been shut down?: No, Southern Style Catering in Plant City has no emergency closures on record with Florida DBPR.
When was Southern Style Catering in Plant City last inspected?: Southern Style Catering in Plant City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Focused Inspection.
How many inspections has Southern Style Catering in Plant City had?: Southern Style Catering in Plant City has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Southern Style Catering in Plant City find?: Southern Style Catering in Plant City was most recently inspected by FDACS on February 4, 2026 (Focused Inspection).
Has Southern Style Catering in Plant City had any stop-sale or stop-use orders?: Yes, Southern Style Catering in Plant City has 19 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 Southern Style Catering in Plant City?: The most frequently cited FDACS violations at Southern Style Catering in Plant City are: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.
Does Southern Style Catering in Plant City have any repeat violations?: Yes, Southern Style Catering in Plant City has had the following violations cited on multiple FDACS inspections: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) Pf.