When was 7-eleven in Tampa last inspected?

7-eleven Store #37012k in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 19, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has 7-eleven in Tampa had?

7-eleven Store #37012k in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of 7-eleven in Tampa find?

7-eleven Store #37012k in Tampa was most recently inspected by FDACS on December 19, 2024 (Met Sanitation Inspection Requirements).

Has 7-eleven in Tampa had any stop-sale or stop-use orders?

No, 7-eleven Store #37012k in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Does 7-eleven in Tampa have any repeat violations?

Yes, 7-eleven Store #37012k in Tampa has had the following violations cited on multiple FDACS inspections: 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.

7-eleven in Tampa

Name: 7-eleven Store #37012k in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 19, 2024

1535 E 7th Ave, Tampa, FL 33605

Pinellas County · Convenience Store Limited FS · FDACS
Owner: 7-eleven INC
FDACS Estab #: 410187

Part of: 7-Eleven Florida health inspections, violations & closures

Overview

7-Eleven Store #37012K in Tampa has been inspected three times since September 2022, with 19 combined violations across the inspections and no stop-sale orders on record. The most recent inspection on December 19, 2024 documented 10 violations including cold-holding temperature failures in customer self-service condiment coolers, where salsa and pico de gallo measured between 43°F and 47°F, exceeding the 41°F maximum. The inspector found no paper towels at the handwashing sink and the sink blocked by a wet rag, both corrected on site. The person in charge was unable to correctly answer questions about foodborne illness prevention and employee health policy.

A September 2022 inspection found three separate temperature control failures. Mold-like growth was observed on café con leche desserts in an open-air display cooler; chili and nacho cheese in a dispenser measured 100°F to 104°F; roller grill food measured 126°F; and boiled eggs, café con leche dessert, and cheese in a display cooler measured between 50°F and 59°F. All affected products were voluntarily discarded. A May 2023 focused inspection cited one violation. All violations documented across the three inspections have been corrected on site. The facility maintains a limited food service permit as a convenience store.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

19Violations

Last inspected FDACS: December 19, 2024

7-eleven in Tampa: 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.

2024 — 1 inspection

Dec 19, 2024 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

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

Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. 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 Area: Internal temperature of commercially processed salsa and pico de gallo recently placed in customer self-service condiment cooler measures between 43 F to 47 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or below before placed in coldest spot in condiment cooler which was verified by inspector to be in working condition. Walk In Cooler: Internal temperature of milk recently placed in walk in cooler on shelf nearest the door measure between 47 F and 50 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or below before placed in coldest spot in walk in cooler which was verified by inspector to be in working condition or discarded as needed. Print Date: 12/19/2024 Page 1 of 3 Y x 24 Pf o 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: Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

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 Area: No paper towels at handwashing sink. COS: Paper towels provided.

5-205.11 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 PfPf

Food Service Area: Handwashing sink blocked by wet rag. COS: Handwashing sink made accessible.

Good Retail Practice Violations

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Retail Area: Numerous dead roaches observed in cabinets under dump sink and coffee pots. COS: Management cleaned and sanitized affected areas. No sign of active infestation observed by inspector.

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 and bottom junctures of front entrance doors does not provide a protective seal to prevent pest intrusion.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food Service Area: Two wet rags near handwashing sink not held in sanitizer between uses.

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

Warewashing Area: Calcium-like buildup on sprayer nozzle of 3-compartment sink.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service Area: Old food buildup on handles and doors of reach in coolers. Old food crumbs on cooking equipment and oven stand. Retail Area: Old coffee and soda spills inside cabinets under coffee area and soda fountain. Clear slime-like buildup on outside if ice chute. COS: Management cleaned and sanitized outside of ice chute. Walk In Cooler: Old milk spills on milk shelving. Back Room Area: Old food buildup on handles and on shelving inside two door freezers.

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

Food Service Area: Old food on floors under and behind equipment. Retail Area: Litter and debris on floors under cabinets and under equipment. Walk In Cooler: Mold-like buildup on fan guards of condenser units. Back Room Area: Old soda spills on floor under soda syrup rack. Old food on floor under two door freezers.

2023 — 1 inspection

May 18, 2023 — Focused Inspection· 1 violation· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Visit conducted per request # 5097478.

Good Retail Practice Violations

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 area: Grime and thick syrup buildup on floor under self-service drink bar. Food service area: Grime, debris and old food buildup on floor under all equipment. Food service area retail area: grime, old food and debris on shelving and floors under storage cabinets. o

2022 — 1 inspection

Sep 21, 2022 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: STEFANIA

Comments: Trainee present during inspection. All violations verified by primary inspector. Request# 5083809. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail area: Mold like growth on cafe con leche desserts in the open air display cooler. COS: Food products were voluntary discarded. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Retail area: Unclean soda machine nozzles. COS: Nozzles were cleaned and sanitized. x

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

Retail area: Internal temperatures of chili and nacho cheese measured 100 F - 104 F in the nacho cheese and chili dispenser. Food service area: Internal temperature of roller measured 126 F on the roller grill. COS: All mentioned food products were voluntarily discarded. 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

Retail area: Internal temperature of boiled eggs measured 50 F, cafe con leche dessert measured 56 F, and cheese measured 59 F on the top left side of open air display cooler. COS: All mentioned foods were voluntarily discarded. All other food products in cooler measured 41F and below. x Print Date: 9/21/2022 Page 1 of 4 21 Pf Citation Description: 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) Pf Observation: Retail area: Opened creamer box in dispenser date marked to reflect 2 weeks and not the 7 day maximum. COS: Creamer was opened 7 days prior and was voluntarily discarded. Proper date marking was discussed with person in charge. x

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or 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; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail area: Baked goods for customer self-service are not labeled with the common name and ingredients in the donut case. COS: Baked goods were labeled with common name and ingredients list. x

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)

Food service area: Food trays on prep table not stored inverted. COS: Food trays were inverted. x

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 area: Nacho cheese and chili dispenser not maintaining time/temperature control for safety foods 135 F or above. Ambient temperature measured 102F. COS: Bottom cover was missing and heat was escaping. Bottom cover was placed back on the dispenser, temperature was checked and measured 135F and above. x

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Food service area: Heavy dust build-up on vent above prep area. o

7-eleven in Tampa: Frequently Asked Questions

When was 7-eleven in Tampa last inspected?: 7-eleven Store #37012k in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 19, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has 7-eleven in Tampa had?: 7-eleven Store #37012k in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of 7-eleven in Tampa find?: 7-eleven Store #37012k in Tampa was most recently inspected by FDACS on December 19, 2024 (Met Sanitation Inspection Requirements).
Has 7-eleven in Tampa had any stop-sale or stop-use orders?: No, 7-eleven Store #37012k in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at 7-eleven in Tampa?: The most frequently cited FDACS violations at 7-eleven Store #37012k in Tampa are: 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; 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; 3-101.11: Food not safe, or is adulterated. 3-101.11 P.
Does 7-eleven in Tampa have any repeat violations?: Yes, 7-eleven Store #37012k in Tampa has had the following violations cited on multiple FDACS inspections: 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.