How many inspections has Advanced Fresh Concepts Pb in Tallahassee had?

Advanced Fresh Concepts Pb 1427 in Tallahassee has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Tallahassee find?

Advanced Fresh Concepts Pb 1427 in Tallahassee was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).

Has Advanced Fresh Concepts Pb in Tallahassee had any stop-sale or stop-use orders?

No, Advanced Fresh Concepts Pb 1427 in Tallahassee has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in Tallahassee

Name: Advanced Fresh Concepts Pb 1427 in Tallahassee Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 2, 2026

2111 Capital Cir Ne, Tallahassee, FL 32308

Leon County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 364016

Overview

Advanced Fresh Concepts Pb 1427 in Tallahassee received two back-to-back inspections on February 19, 2026 that identified 11 violations, all priority or priority foundation level, all corrected on site. The most significant findings involved time and temperature control failures: sushi rolls (Poki bowl, crunchy rolls) were documented with internal temperatures of 42–51°F when they required 41°F or below; crab sticks measured 46–48°F; lunch meats in a retail cooler measured 45–48°F; and deli items (sliced tomato, sliced lettuce, sliced lunch meats) measured 47–51°F. An inspector also documented that a food employee attempted to don gloves immediately after sanitizing a knife at the three-compartment sink without washing hands first, and that the person in charge could not correctly answer food safety questions without inspector assistance. A repeat violation was cited for noncompliance with the facility's special process approval — specifically, an employee failed to follow the HACCP plan protocol for calibrating the pH meter by wiping the electrode with a paper towel between rinses and calibration steps. All violations were corrected during inspection: temperature-controlled items were moved to freezer or cooler units, the employee was coached on handwashing procedures, and pH meter calibration was completed per protocol. The facility's most recent inspection on March 2, 2026 was a focused inspection with sample collection and zero violations.

Summary generated from Florida FDACS public inspection records.

6FDACS Insp.

11Violations

Last inspected FDACS: March 2, 2026

Advanced Fresh Concepts Pb in Tallahassee: FDACS Inspection History (6)

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 — 3 inspections

Mar 2, 2026 — Focused Inspection· Focused Inspection

Inspector: ROY BROGAN JR, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Feb 19, 2026 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: HAYDEN LECONTE, 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: Several sushi rolls (Poki bowl, crunchy rolls) found with internal temperatures of 42-51 degrees F. Items were in unit less than four hours. Cooler unit was able to maintain 41 degrees or below. COS. Sushi rolls were moved to freezer and cooled to 41 degrees or below.

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

Person-in-charge unable to answer all questions correctly without assistance from inspector. 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

Prep Area: Crab sticks found with internal temperature of 46-48 degrees. Container had been loaded above suggested load line. Items had been in unit less than four hours. COS. Top half of crab sticks were moved to cooler and cooled to 41 degrees or below. Print Date: 2/19/2026 Page 1 of 2 Y x x 27 Citation Description: A copy of the special process approval, or associated documents, granted by the Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c) Observation: Establishment unable to provide current approved special process approval and HACCP Plan. Date of copies maintained onsite, November 21 2028. Date of updated special process approval, January 21 2026. Date of updated HACCP Plan, January 20 2026.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PPRepeat

Prep Area: Food employee did not wipe ph meter electrode with paper towel between rinsing ph electrode with water and calibrating in the 7.00 and 4.00 buffer solutions. Establishment's HACCP plan specifies to gently wipe electrode with a paper towel between calibration steps. COS. Inspector coached employee. Employee followed steps listed in HACCP Plan and ph meter was calibrated. Food employee gathered more than 4 ounces of rice to test ph. Establishment's HACCP plan specifies that a 4 ounce cup should be used to measure the gathered rice to test for ph. COS. Inspector coached employee. Employee gathered 4 ounces of rice for rice ph test. After food employee separated the milky white fluid from the rice, the food employee pressed the calibrate button while testing rice ph. Establishment's HACCP Plan specifies to not press the calibration button during the rice ph test. COS. Inspector coached food employee. Ph meter was re-calibrated and rice was tested between 3.3-4.1 ph. o Y x Repeat COS

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

Prep Area: Food employee attempted to don gloves to prepare sushi roll after sanitizing knife at three compartment sink. COS. Inspector coached employee. Employee washed hands before donning gloves to work with sushi. x

Good Retail Practice Violations

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Prep Area: Food employee washed, rinsed, and sanitized knife before wiping the blade off with a paper towel. COS. Inspector coached employee. Food employee re-applied sanitizer, placed the knife to air dry, and grabbed a spare knife for use.

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)

Prep Area: Single service grass pieces used as sushi dividers, found not covered. COS. Items were covered.

Feb 19, 2026 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: HAYDEN LECONTE, 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: Various lunch meats found with internal temperatures of 45-48 degrees F. Items were available for customer self-service in a boar's head reach-in cooler. Ambient temperature of unit was able to maintain 41 degrees or below. Food employee claimed to have sliced to meats before moving them out into retail without cooling them first. COS. Items were pulled from retail and cooled to 41 degrees F or below. 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

Deli Department: Various time/temperature regulated food items for safety (sliced tomato, sliced lettuce, sliced lunch meats) found with internal temperatures of 47-51 degrees F. Items were in unit for less than four hours. COS. All food items were cooled to 41 degrees or below. x

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

Deli Department: Open-air cooler unable to maintain time/temperature regulated foods for safety 41 degrees or below. Internal temperatures of food items found in unit were between 47-50 degrees F. COS. Maintenance technician was contacted. Unit was able to maintain 41 degrees or below by end of inspection.

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. 6-501.12Repeat

Ice Cream Walk-in Freezer: Buildup of ice on fan unit. Freezer is located opposite of dairy cooler.

2025 — 1 inspection

Nov 19, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Apr 5, 2024 — Focused Inspection· Focused Inspection

Inspector: ROY BROGAN JR, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in Request #5112264 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Mar 26, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Advanced Fresh Concepts Pb in Tallahassee: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in Tallahassee last inspected?: Advanced Fresh Concepts Pb 1427 in Tallahassee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 2, 2026. Inspection type: Focused Inspection.
How many inspections has Advanced Fresh Concepts Pb in Tallahassee had?: Advanced Fresh Concepts Pb 1427 in Tallahassee has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Advanced Fresh Concepts Pb in Tallahassee find?: Advanced Fresh Concepts Pb 1427 in Tallahassee was most recently inspected by FDACS on March 2, 2026 (Focused Inspection).
Has Advanced Fresh Concepts Pb in Tallahassee had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 1427 in Tallahassee has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Advanced Fresh Concepts Pb in Tallahassee?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 1427 in Tallahassee 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; 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) P; 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.
Does Advanced Fresh Concepts Pb in Tallahassee have any repeat violations?: Yes, Advanced Fresh Concepts Pb 1427 in Tallahassee 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; 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) P.