How many inspections has Advanced Fresh Concepts Pub in Port St Lucie had?

Advanced Fresh Concepts Pub 1128 in Port St Lucie has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Advanced Fresh Concepts Pub in Port St Lucie find?

Advanced Fresh Concepts Pub 1128 in Port St Lucie was most recently inspected by FDACS on December 1, 2025 (Met Sanitation Inspection Requirements).

Has Advanced Fresh Concepts Pub in Port St Lucie had any stop-sale or stop-use orders?

No, Advanced Fresh Concepts Pub 1128 in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.

Does Advanced Fresh Concepts Pub in Port St Lucie have any repeat violations?

Yes, Advanced Fresh Concepts Pub 1128 in Port St Lucie has had the following violations cited on multiple FDACS inspections: 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.

Advanced Fresh Concepts Pub in Port St Lucie

Name: Advanced Fresh Concepts Pub 1128 in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 1, 2025

788 Se Becker Rd the Shoppes at Veranda Falls Port St, Port St Lucie, FL 34984

St. Lucie County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 391080

Overview

Advanced Fresh Concepts Pub 1128, a seafood market retail facility in Lucie, has been inspected twice on record with a combined 8 violations, all of which were corrected during the inspections. The December 1, 2025 inspection documented three priority violations: sushi packages prepared at ambient temperature and placed in a reach-in cooler at 44–50°F instead of being pre-cooled to 41°F or below, a container of cooked shrimp held at 53–55°F on a counter, and a bottle of chemical sanitizer improperly stored on the same shelf as rice bins. A priority foundation violation noted that the person in charge did not correctly respond to questions about preventing foodborne illness transmission. All items were moved to a walk-in cooler and the sanitizer was relocated to proper storage during the inspection. The February 13, 2023 inspection found raw salmon stored above ready-to-eat ginger in the walk-in cooler, sushi products prepared 3.5 hours prior displayed at 43–47°F, and an employee washing hands for only 10 seconds instead of the required 20 seconds. All three violations were corrected on site. The most recent inspection, completed December 1, 2025, resulted in all violations being corrected during the visit.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

8Violations

Last inspected FDACS: December 1, 2025

Advanced Fresh Concepts Pub in Port St Lucie: FDACS Inspection History (3)

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 — 2 inspections

Dec 1, 2025 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: JOSE PAVON, 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.

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 - multiple variety packages of sushi such as salmon rolls , spicy grilled salmon and spicy tuna placed inside reach in display cooler at 9 am as per person in charge with internal temperatures between 44 f - 50 f when probed. Cos - all packages of sushi moved to walk in cooler during inspection to continue cooling.

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

Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food.

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

Processing - container of cooked shrimp with internal temperature between 53 f - 55 f when probed located on counter. Cos - container of cooked shrimp moved to walk in cooler during inspection. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing - bottle of chemical sanitizer stored on same shelve with rice bins under prep table. Cos - chemical sanitizer moved to proper storage during inspection. x Y x

Good Retail Practice Violations

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

Processing - food employee not wearing beard restraint while working with exposed foods.

Sep 16, 2025 — Focused Inspection· Focused Inspection

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - Training purposes only.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Feb 13, 2023 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: SHASHWATEE PAUL

Comments: Trainee present during inspection. All violations verified by primary inspector.

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

Food processing area: Raw salmon stored over tub of ginger inside walk-in cooler. COS: Raw salmon moved to bottom shelf during visit. 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

Retail area: Packages of super marina plate, spicy tuna roll, spicy salmon roll, cream cheese roll, spicy California roll and California salad roll prepared 3.5 hours ago displayed inside retail cooler for consumer self service found with internal temperatures between 43-47 degrees F when checked with an accurate probe thermometer. COS: Items were cooled down to 41 degrees F during visit. x

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Food processing area: Employee washed hands for about 10 seconds. COS: Employee washed hands for 20 seconds upon instructions. x

Advanced Fresh Concepts Pub in Port St Lucie: Frequently Asked Questions

When was Advanced Fresh Concepts Pub in Port St Lucie last inspected?: Advanced Fresh Concepts Pub 1128 in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 1, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pub in Port St Lucie had?: Advanced Fresh Concepts Pub 1128 in Port St Lucie has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Advanced Fresh Concepts Pub in Port St Lucie find?: Advanced Fresh Concepts Pub 1128 in Port St Lucie was most recently inspected by FDACS on December 1, 2025 (Met Sanitation Inspection Requirements).
Has Advanced Fresh Concepts Pub in Port St Lucie had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pub 1128 in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Advanced Fresh Concepts Pub in Port St Lucie?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pub 1128 in Port St Lucie are: 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; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 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) P.
Does Advanced Fresh Concepts Pub in Port St Lucie have any repeat violations?: Yes, Advanced Fresh Concepts Pub 1128 in Port St Lucie has had the following violations cited on multiple FDACS inspections: 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.