How many inspections has Kwench Juice Cafe in Tampa had?

Kwench Juice Cafe in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Kwench Juice Cafe in Tampa find?

Kwench Juice Cafe in Tampa was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).

Has Kwench Juice Cafe in Tampa had any stop-sale or stop-use orders?

No, Kwench Juice Cafe in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Kwench Juice Cafe in Tampa

Name: Kwench Juice Cafe in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 31, 2026

12092 Anderson Rd, Tampa, FL 33625

Pinellas County · Specialty Food Shops · FDACS
Owner: Healthy Dryp LLC
FDACS Estab #: 421718

Overview

Kwench Juice Cafe in Tampa had one operating inspection on record. On June 12, 2024, an initial permit inspection documented 12 violations, including priority findings for inadequate chemical sanitizer concentration in the warewashing area and food employees not washing hands before engaging in food preparation. The inspector noted employees entered the work area and proceeded with food handling without first washing hands; employees complied when instructed to wash hands during the inspection. Additional violations included missing written procedures for vomiting or diarrheal events, no probe thermometer available, and no soap at the handwashing sink; soap was provided on site to correct this violation. A March 31, 2026 focused inspection found the business no longer operating at the address.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

12Violations

Last inspected FDACS: March 31, 2026

Kwench Juice Cafe in Tampa: 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

Mar 31, 2026 — Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: Attempted to conduct sampling event and found business no longer operating at this address.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Jun 12, 2024 — Operating Without a Valid Food Permit· 12 violations· Operating Without Permit

Inspector: SARA FELDHAUS, 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. Request #5114765 Initial Inspection 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. 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. Guidance for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures, Food Allergy Awareness, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

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 quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Warewashing Area: Sanitizer solution in 3-compartment sink has concentration of quaternary ammonium that is too low as indicated by the manufacturer's use directions. COS: Quaternary ammonium sanitizer solution properly prepared. x Print Date: 6/12/2024 Page 1 of 5 14 Citation Description: 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) Observation: Food Service Area: White slime-like substance and black mold-like substance observed on internal baffle of ice maker. COS: Ice removed from ice maker and internal surfaces of ice maker properly cleaned and sanitized.

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 responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

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 Area: Observed food employees enter area from back room and proceed to work with food without first washing hands before donning gloves. COS: Employees washed hands when instructed to do so. 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 Area: No soap at handwashing sink. COS: Soap provided.

Good Retail Practice Violations

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

Food Service Area: Establishment does not have a probe thermometer. No temperature violations observed during inspection.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service Area: Food employees with bracelets on their wrists and decorative rings on their fingers.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service Area: Food employees without proper hair restraint.

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: Sanitizer solution in buckets with wiping cloth used on food contact surfaces has undetectable concentration of quaternary ammonium. COS: Quaternary ammonium sanitizer solution properly prepared.

3-302.15(A) Raw fruits or vegetables not thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat form. 3-302.15(A)

Back Room Area: Washed fruits held in silver cooler still had product stickers on them.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Warewashing Area: Heavily soiled surfaces of floor drain under 3-compartment sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Restroom: Door not self-closing.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Kwench Juice Cafe in Tampa: Frequently Asked Questions

When was Kwench Juice Cafe in Tampa last inspected?: Kwench Juice Cafe in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 31, 2026. Inspection type: Focused Inspection.
How many inspections has Kwench Juice Cafe in Tampa had?: Kwench Juice Cafe in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Kwench Juice Cafe in Tampa find?: Kwench Juice Cafe in Tampa was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).
Has Kwench Juice Cafe in Tampa had any stop-sale or stop-use orders?: No, Kwench Juice Cafe in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Kwench Juice Cafe in Tampa?: The most frequently cited FDACS violations at Kwench Juice Cafe in Tampa 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; 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 quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P.