How many inspections has 2 Go Express in Sanford had?

2 Go Express in Sanford has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of 2 Go Express in Sanford find?

2 Go Express in Sanford was most recently inspected by FDACS on February 20, 2026 (Focused Inspection).

Has 2 Go Express in Sanford had any stop-sale or stop-use orders?

No, 2 Go Express in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

2 Go Express in Sanford

Name: 2 Go Express in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7499 County Road 427, Sanford, FL 32773

Volusia County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Hmrajs Fla LLC
FDACS Estab #: 378412

Overview

2 Go Express in Sanford, FL has 2 FDACS food safety inspections on record with 11 violations.

2FDACS Insp.

11Violations

Last inspected FDACS: February 20, 2026

2 Go Express in Sanford: 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 — 1 inspection

Feb 20, 2026 — Focused Inspection· Focused Inspection

Inspector: DOUGLAS HULSER

Comments: Visit for training purposes Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Oct 25, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: ROBERT SMITH, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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: Chicken tenders and potato wedges were found to be at 130 degrees f. CosManager had the chicken tenders and potato wedges reheated to 165 degree f. 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

Retail: Bag in the box creamers not properly dated. Cos- Manager had the correct dates applied. x Print Date: 10/25/2023 Page 1 of 4 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: Food entity: No written clean up plan.

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 observed not washing hands before engaging in food service. CosEmployee stopped and asked to wash hands. x

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: No paper towels at the hand wash sink. Cos- Manager supplied paper towels.

Good Retail Practice Violations

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside: Vegetation growing along the roof line in the gutter along the back of the building.Outside: Trees over hanging the building.

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Food service: Damages stored in the three compartment sink.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail: Soda crates used for shelving. Backroom: Walk in cooler door gasket is ripped and torn.

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

Food service: Black mold like build up on the spray wand at the three compartment sink.

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

Backroom: Dust build up on the fan guards and the shelving throughout the walk in cooler Backroom: Dried food debris inside the reach in cooler.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Food entity: Water stained and damaged ceiling tiles.

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

Backroom: Breading on floor along the side of the fridge. Backroom: Dried food debris in and around the Bag in the box drink rack.

2 Go Express in Sanford: Frequently Asked Questions

When was 2 Go Express in Sanford last inspected?: 2 Go Express in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 20, 2026. Inspection type: Focused Inspection.
How many inspections has 2 Go Express in Sanford had?: 2 Go Express in Sanford has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of 2 Go Express in Sanford find?: 2 Go Express in Sanford was most recently inspected by FDACS on February 20, 2026 (Focused Inspection).
Has 2 Go Express in Sanford had any stop-sale or stop-use orders?: No, 2 Go Express in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at 2 Go Express in Sanford?: The most frequently cited FDACS violations at 2 Go Express in Sanford are: 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; 6-301.11: 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 Pf; 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) P.