When was Pmc INC # in Ruskin last inspected?

Pmc INC # 0001 in Ruskin was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 15, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Pmc INC # in Ruskin had?

Pmc INC # 0001 in Ruskin has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Pmc INC # in Ruskin find?

Pmc INC # 0001 in Ruskin was most recently inspected by FDACS on September 15, 2026 (Met Sanitation Inspection Requirements).

Has Pmc INC # in Ruskin had any stop-sale or stop-use orders?

No, Pmc INC # 0001 in Ruskin has no stop-sale or stop-use orders on record with Florida FDACS.

Pmc INC # in Ruskin

Name: Pmc INC # 0001 in Ruskin Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 15, 2026

609 24th St Se, Ruskin, FL 33570

Hillsborough County · Grocery Store < 15,000 sq ft · FDACS
Owner: Pablo Navarrete
FDACS Estab #: 271041

Overview

PMC Inc, a grocery store under 15,000 square feet in Ruskin, received a re-inspection required order on September 1, 2026, following an initial inspection that identified 19 violations.

The inspection documented significant food safety deficiencies across multiple departments. Labeling violations included packaged chicharones in the meat department lacking required ingredient, allergen, and net quantity information, and failure to post major food allergen notifications at points of selection. Cross-contamination risks were identified with raw shell eggs stored over ready-to-eat foods in a stand-alone refrigerator and improper cleaning frequencies for meat department equipment, including a band saw, knives, and cutting boards that had not been sanitized in over nine hours of continuous use. Temperature control failures included a beverage cooler holding foods at 49°F instead of the required 41°F or below, and multiple hot-held items measuring below safe temperatures: cooked ground beef at 69°F, beef stew at 106°F, and other prepared foods at 119°F and 128°F. Additional violations involved old food buildup on a microwave cavity and band saw blade guide, inadequate chlorine sanitizer concentration at the warewashing sink measuring below 25 ppm, an open gap at the front entrance doors allowing potential pest intrusion, grease accumulation behind cooking equipment, and dust buildup in the walk-in cooler. A cooked ground beef product that had not cooled from 135°F to 70°F within the required two-hour window was voluntarily discarded. Corrective actions were taken during the inspection for multiple violations including relabeling chicharones, relocating eggs, adjusting cooler temperatures, cleaning equipment, refreshing sanitizer solution to 50-100 ppm, and reheating ground beef to 165°F. A re-inspection is scheduled for approximately 14 days following the September 1 inspection.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

2FDACS Insp.

24Violations

Last inspected FDACS: September 15, 2026

Pmc INC # in Ruskin: FDACS Inspection History (2)

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 — 2 inspections

Sep 15, 2026 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

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

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 does not have written procedures for employees to follow when responding to vomiting and diarrheal events. Corrective action: Required components for written procedures reviewed with person in charge.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Meat department retail area: Chicharones and peppers in vinegar packaged on site not labeled. COS: Food packaged on site properly labeled during inspection. Y x

3-602.12(C) Food establishment did not notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items served or sold to the consumer. 3-602.12(C)

Restaurant: Notification of major food allergens not posted at point of selection or within menu when foods ordered. Corrective actions: Allergen Information and notification requirements documents provided. Y o Print Date: 9/15/2026 Page 1 of 2 36 Citation Description: 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 Observation: Retail Area: Open gap at middle juncture of front entrance doors does not provide a protective seal to prevent pest intrusion.

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

Restaurant: Grease buildup on walls behind and at sides of equipment under hood surrounding stove, grill, and fryers.

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

Retail walk-in cooler: Dust and grime buildup on condenser fan guards.

Sep 1, 2026 — Re-Inspection Required· 19 violations· Re-Inspection Required

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

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. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Guidance for written procedures for the clean-up of vomiting and diarrheal events document, Dish washing, cooling foods guides, Food Allergy Awareness, Employee Health Guidelines provided.

Risk-Based Violations

3-302.11(A)(1) Food is not protected from cross contamination by separating raw animal foods 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

Restaurant: Raw shell eggs stored over ready to eat foods in stand alone refrigerator. COS: Raw shell eggs moved to proper storage. 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

Meat Department: Band saw, knives and cutting boards are not properly cleaned and sanitized every 4 hours of continuous use. Band saw use began at 8 AM and at 1:45 PM employee stated that equipment was last cleaned with windex at 6 PM previous day. COS: 4 hour cleaning and sanitizing requirements and methods reviewed with employee. Sanitizer preparation and testing demonstrated for employee. Equipment cleaned, sanitized and air dried. Y x

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Restaurant area: Old food buildup at top surface of microwave cavity.

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

Meat department: Old food buildup at blade guide on band saw. COS: Band saw cleaned and sanitized during inspection.

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 chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Restaurant area: Chlorine sanitizer concentration at warewashing sink basin measures below 25 ppm. COS: Sanitizer solution refreshed to measure 50-100 PPM. Y 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

Restaurant area: Seasoned and cooked ground beef began cooling at 9:00 AM held in sandwich prep cooler measures 72 F at 3:00 PM. COS: Cooked beef not cooled to 70 F within 2 hours voluntarily discarded.

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

Restaurant: Cooked Ground beef held in plastic container near stove measures 69 F. COS: Ground beef heated to 165 F before placing in proper hot holding. Cooked pork, beef stew, chicharrones and sauce, and chorizo and eggs held in hot holding case measures 128 F, 106 F, 119 F, and 129 F respectively. COS: Aforementioned foods placed in hot holding less than 2 hours prior reheated to measure 165 F before placing in proper hot holding. Hot holding unit previously turned off was turned back on. Print Date: 9/2/2026 Page 2 of 4 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: Meat department and retail area: temperature of liver cut 5 hours prior and held in meat display cooler measures 45 F. COS: liver quick chilled in freezer before holding in proper refrigeration. Cheese and ham held in retail cheese and cold cuts cooler measures 45 F. COS: All TCS foods held in this cooler quick chilled to 41 F in freezer before returning to proper refrigeration. 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

Restaurant area: Cut ham opened or prepared previous day not date marked to indicate date opened / cut or date to be used or discarded. COS: Sliced ham properly date marked during inspection. x

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

Restaurant: Employee began to wash hands at warewashing sink when asked to wash hands before donning gloves. COS: Employee washed hands at handwashing sink when asked to do so.

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

Restaurant: Observed employee wash hands for 5-10 seconds before drying hands. COS: Employee washed hands for 20 seconds when instructed to do so. 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 products, 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

Restaurant: Observed employee return to kitchen area from warewashing area begin to put on gloves to serve consumer without first washing hands. COS: Employee washed hands when asked to do so. x Print Date: 9/2/2026 Page 1 of 4 8 Pf Citation Description: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf Observation: Meat department: Large garbage can blocking handwashing sink. COS: Handwashing sink made accessible.

Good Retail Practice Violations

3-602.11(B)(5) Food packaged on site not labeled with the name of the food source for each major food allergen contained in the food. 3-602.11(B)(5) Pf

Restaurant: Notification of major food allergens not posted at point of selection or within menu when foods ordered. Y o

Meat department retail area: Chicharones packaged on site not labeled. COS: Chicharones properly labeled during inspection. Y x

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: Open gap at middle juncture of front entrance doors does not provide a protective seal to prevent pest intrusion.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Meat department: Cutting knives stored wedged between wall and back of warewashing sink.

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

Retail: Cheese and cold cuts Beverage-air cooler measuring 49 F ambient temperature not holding foods at 41 F or less. COS: Cooler temperature adjusted to measure ambient temperature of 39 F.

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

Restaurant: Grease buildup on walls behind and at sides of equipment under hood surrounding stove, grill, and fryers.

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

Retail walk-in cooler: Dust and grime buildup on condenser fan guards.

Pmc INC # in Ruskin: Frequently Asked Questions

When was Pmc INC # in Ruskin last inspected?: Pmc INC # 0001 in Ruskin was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 15, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Pmc INC # in Ruskin had?: Pmc INC # 0001 in Ruskin has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Pmc INC # in Ruskin find?: Pmc INC # 0001 in Ruskin was most recently inspected by FDACS on September 15, 2026 (Met Sanitation Inspection Requirements).
Has Pmc INC # in Ruskin had any stop-sale or stop-use orders?: No, Pmc INC # 0001 in Ruskin has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Pmc INC # in Ruskin?: The most frequently cited FDACS violations at Pmc INC # 0001 in Ruskin are: 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 Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 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 Pf.
Does Pmc INC # in Ruskin have any repeat violations?: Yes, Pmc INC # 0001 in Ruskin has had the following violations cited on multiple FDACS inspections: 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 Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C).