How many inspections has Fruits From Heaven in Port St Lucie had?

Fruits From Heaven in Port St Lucie has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fruits From Heaven in Port St Lucie find?

Fruits From Heaven in Port St Lucie was most recently inspected by FDACS on May 25, 2023 (Met Inspection Requirements).

Has Fruits From Heaven in Port St Lucie had any stop-sale or stop-use orders?

No, Fruits From Heaven in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.

Fruits From Heaven in Port St Lucie

Name: Fruits From Heaven in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

10173 S Us Highway 1, Port St Lucie, FL 34952

St. Lucie County · Specialty Food Shops · FDACS
Owner: Fruits From Heaven LLC
FDACS Estab #: 379823

Overview

Fruits From Heaven in Port St Lucie, FL has 1 FDACS food safety inspection on record with 21 violations.

1FDACS Insp.

21Violations

Last inspected FDACS: May 25, 2023

Fruits From Heaven in Port St Lucie: FDACS Inspection History (1)

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.

2023 — 1 inspection

May 25, 2023 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement provided. Guidance Document for written procedures for Vomit and/or Diarrhea Events Provided.

Risk-Based Violations

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 food Bourne illnesses or symptoms associated with diseases transmissible through food. 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

Food service - multiple containers of previous day heated tapioca pearls used for boba teas held at ambient temperature between 58 f - 60 f when probed on counter. Cos - containers of tapioca pearls voluntarily discarded during inspection. 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 vomiting or diarrheal events. o

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

Food service - multiple containers of chemical's stored commingled with single service items under counter. Cos - chemicals moved to proper storage during inspection. x

7-202.12(A)(2)-(3) Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest control materials, or not applied so that a hazard to people is not constituted or contamination including toxic residue due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, or single-service or single-use articles is prevented. 7-202.12(A)(2)-(3) and (B) PP

Food service - can of raid roach sprayed used by establishment located under counter next to single service items. Cos - can of roach sprayed removed from establishment during inspection. 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 - employee conducting multiple task's not washing hands while engaging to work with exposed foods. Cos - employee was instructed to wash hands during inspection. x

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

Back - missing hand wash signage for hand sink inside women's restroom. o

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

Food service - missing paper towels for hand sink next to 3 bay sink. o Print Date: 5/25/2023 Page 1 of 5 13 Citation Description: Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4) Observation: Food service - multiple metal containers of foods stored uncovered inside display cooler. o

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: 5/25/2023 Page 2 of 5

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

No probed thermometer for the assessing, receiving and holding of temperature control for safety food. o

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)

Food service - no ambient thermometer for temperature control for safety foods held inside display cooler. o

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service - multiple containers of food liquids not labeled with common name of foods inside cooler. o

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

Back - big bag of sugar stored directly on the floor inside food storage area. 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

Food service - employee not wearing hair restraint while working with exposed foods. o

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)

Processing - multiple single service items stored in an area with soil build up Throughout adjacent to smoothie prep station. Cos - area was cleaned and sanitized during inspection. o

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Processing - multiple plastic single service bags being re-used at food establishment. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing - multiple cutting boards scored and scratched throughout. 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

No sanitizer test kit available at food establishment. o

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

Food service - no hot or cold running water available at 3 bay sink , metal wired hose's not connected. Cos - plumbing was corrected during inspection. x

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 - soil floors along the walls throughout the area. o

4-301.14 Ventilation hood systems and devices not sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. 4-301.14

Processing - missing hood system for in house frying of vegetable rolls. o Print Date: 5/25/2023 Page 3 of 5

Fruits From Heaven in Port St Lucie: Frequently Asked Questions

When was Fruits From Heaven in Port St Lucie last inspected?: Fruits From Heaven in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 25, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Fruits From Heaven in Port St Lucie had?: Fruits From Heaven in Port St Lucie has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fruits From Heaven in Port St Lucie find?: Fruits From Heaven in Port St Lucie was most recently inspected by FDACS on May 25, 2023 (Met Inspection Requirements).
Has Fruits From Heaven in Port St Lucie had any stop-sale or stop-use orders?: No, Fruits From Heaven in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fruits From Heaven in Port St Lucie?: The most frequently cited FDACS violations at Fruits From Heaven in Port St Lucie are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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; 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.