How many inspections has Citgo Food Mart in Tampa had?

Citgo Food Mart in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Citgo Food Mart in Tampa find?

Citgo Food Mart in Tampa was most recently inspected by FDACS on October 24, 2024 (Focused Inspection).

Has Citgo Food Mart in Tampa had any stop-sale or stop-use orders?

No, Citgo Food Mart in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Citgo Food Mart in Tampa

Name: Citgo Food Mart in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

702 W Dr Martin Luther King Jr Blvd, Tampa, FL 33603

Pinellas County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Nizar Gilani
FDACS Estab #: 410027

Overview

Citro Food Mart in Tampa, a convenience store licensed to handle significant food service and packaged ice, has been inspected 3 times on record between September 2022 and October 2024. A focused inspection in September 2022 documented 24 violations and identified critical compliance failures that required a check-back inspection. A Priority violation found raw shell eggs stored directly over milk in the retail area, which the facility corrected on site by moving eggs to the bottom shelf. A second Priority violation documented store-made sandwiches held in a counter cooler at 48°F and 49°F, exceeding the 41°F maximum for time/temperature control foods; the facility voluntarily discarded the sandwiches and adjusted the cooler temperature during the inspection. A Priority Foundation violation cited old food build-up at the food grip on a deli slicer, which was cleaned and sanitized during the inspection. Additional violations included the establishment lacking written procedures for responding to vomiting and diarrheal events and the person in charge not properly responding to questions about foodborne illness. A check-back focused inspection on October 17, 2022 confirmed that all compliance issues had been resolved, including correction of the restroom with a vestibule to prevent opening into the processing area and provision of a hand washing sink in the warewashing area. The most recent inspection on October 24, 2024, conducted as a Hurricane Milton follow-up, found no violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

24Violations

Last inspected FDACS: October 24, 2024

Citgo Food Mart 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

Oct 24, 2024 — Focused Inspection· Focused Inspection

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted in response to Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Oct 17, 2022 — Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Hand washing sink provided in warewashing/ processing area. Restroom corrected with vestibule to not open out into a processing area.

No violations or enforcement actions recorded for this inspection.

Sep 15, 2022 — Met Inspection Requirements; Check Back Needed· 24 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Norovirus Clean Up and Disinfection guide, required components of written policy for vomiting and diarrhea events, FDACS Hemp Inhalation Age Restriction Sign, and Hemp-Extract-for-Ingestion-and-Inhalation guide, Dish washing guide, slicer maintenance guide, Employee Health Guidelines and reporting agreement provided. 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.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated 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

Retail area: Raw shell eggs stored over milk. COS: Raw shell eggs moved to bottom shelf. x

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

Backroom: Old food build-up at food grip on Deli slicer. Deli slicer cleaned and sanitized during inspection. Deli Slicer Maintenance Tips, Cleaning Frequency Requirements And Methods Reviewed With Person In Charge. x Print Date: 9/15/2022 Page 1 of 6 14 P Citation Description: 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) P Observation: Retail area: Spoons used to dispense boiled peanuts are not cleaned and sanitized every 4 hours of continuous use. COS: Spoons cleaned and sanitized during inspection. 4 hour cleaning requirements and method reviewed with person in charge. x

2-201.11(B) Person in charge does not notify the Florida Department of Agriculture and Consumers Services or the County Health Department when a food employee is jaundiced, or diagnosed with Norovirus, Hepatitis A virus, Shigella, Shiga Toxin-producing E. Coli, Typhoid fever, or nontyphoidal Salmonella. 2-201.11(B) PfPf

Person in charge does not properly respond to questions pertaining to foodborne illness. Previously provided employee health guide 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

Retail area: Store made sandwiches held in counter cooler measures temperatures of 48 F and 49 F. COS: Sandwiches voluntarily discarded by person in charge. Counter cooler temperature adjusted. 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 employees to follow when responding to vomiting and diarrheal events. Required components for written procedures reviewed with person in charge. o Print Date: 9/15/2022 Page 2 of 6

6-301.13 Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13

Backroom: Hand soap dispenser and handwashing sign on wall above three compartment sink. 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

Deli and warewashing area: No paper towels or hand cleanser available at handwashing sinks. COS: hand soap and paper towels supplied at hand sinks. x

Good Retail Practice Violations

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)

Retail area: No air measuring thermometer provided in dairy cooler or counter sandwich cooler. o

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 probe thermometer available in establishment. COS: Probe thermometer obtained during inspection. x

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)

Retail area: No labeling on store made sandwiches offered for sale in retail cooler. COS: Sandwiches voluntarily discarded due to temperature abuse. Labeling requirements reviewed with person in charge. x

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Deli area: Fly trap tape hanging from ceiling over deli food service equipment. o

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

Backroom: Drinks stored directly on soiled floor. o

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Retail area: Sandwich deli meats are sliced, stored in open bowls/containers and held with retail frozen foods accessible to consumers and intentional or non intentional contamination. COS: Deli meats exposed to potential contamination voluntarily discarded. Sliced deli meats will be held in employee accessible areas on going. x

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail self-service area: Drink cups stored uncovered/unprotected directly on counter. 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)

Backroom: Cases of Single use containers/cups stored directly on soiled floor. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom: unsealed Particle board used as shelving for canned foods and drinks. o Print Date: 9/15/2022 Page 3 of 6 45 Citation Description: 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 Observation: Deli: Deep score marks in cutting board at hot case. 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 test kit available to measure the concentration of sanitizer solution. Sanitizer test strips obtained during inspection. o

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: Old food, grime and black mold-like build-up in three compartment sink basins. o

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

Deli: Old food and grime build-up in and on all equipment not yet in use in deli area. All equipment must be cleaned and sanitized before use. o

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13

Establishment does not have a mop sink. Establishment provided 30 days to install a mop sink. o

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Backroom area: Restroom door opens directly into processing area. Establishment provided 30 days to provide vestibule between restroom and processing area. o

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

Deli area: Dust and grime build-up on wall Fan guard over deli equipment. Backroom: Soda syrup spills on floor under and in front of bag in box sodas. Deli and processing areas: grime, old food and debris on floors under equipment and shelving. o

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Backroom: Un-sealed floors in metal container attached to store and used for dry storage. o

Citgo Food Mart in Tampa: Frequently Asked Questions

When was Citgo Food Mart in Tampa last inspected?: Citgo Food Mart in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 24, 2024. Inspection type: Focused Inspection.
How many inspections has Citgo Food Mart in Tampa had?: Citgo Food Mart in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Citgo Food Mart in Tampa find?: Citgo Food Mart in Tampa was most recently inspected by FDACS on October 24, 2024 (Focused Inspection).
Has Citgo Food Mart in Tampa had any stop-sale or stop-use orders?: No, Citgo Food Mart in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Citgo Food Mart in Tampa?: The most frequently cited FDACS violations at Citgo Food Mart in Tampa are: 2-201.11(B): Person in charge does not notify the Florida Department of Agriculture and Consumers Services or the County Health Department when a food employee is jaundiced, or diagnosed with Norovirus, Hepatitis A virus, Shigella, Shiga Toxin-producing E. Coli, Typhoid fever, or nontyphoidal Salmonella. 2-201.11(B) Pf; 6-301.13: Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13; 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.