When was Linebaugh Sunoco in Tampa last inspected?

Linebaugh Sunoco in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 1, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Linebaugh Sunoco in Tampa had?

Linebaugh Sunoco in Tampa has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Linebaugh Sunoco in Tampa find?

Linebaugh Sunoco in Tampa was most recently inspected by FDACS on August 1, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Linebaugh Sunoco in Tampa had any stop-sale or stop-use orders?

Yes, Linebaugh Sunoco in Tampa has 6 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Linebaugh Sunoco in Tampa

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

Last inspected: August 1, 2025

5919 W Linebaugh Ave, Tampa, FL 33624

Pinellas County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Abn Investment Bd INC
FDACS Estab #: 346110

Part of: Sunoco Florida health inspections, violations & closures

Overview

Linebaugh Sunoco in Tampa had four inspections on record between October 2023 and August 2025, with no violations cited through March 2025. On August 1, 2025, the facility received five stop-sale orders under Florida Statute 581.217(7)(e) for products attractive to children, all voluntarily destroyed by management and witnessed by the inspector, and a stop-use order for unsanitary equipment. The same inspection documented 18 violations including priority-level temperature control failures: cooked onions held at 100°F (minimum required 135°F), deli cooler contents measured between 59–60°F, and walk-in cooler meats between 42–56°F. Additional findings included absence of a probe thermometer, small flying insects in the food service area, and missing soap and paper towels at the handwashing sink. All violations were corrected on site during the inspection, including rapid reheating of onions to 165°F, obtaining a probe thermometer, and restocking handwashing supplies.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

18Violations

6Stop-Sale Orders

Last inspected FDACS: August 1, 2025

Linebaugh Sunoco in Tampa: FDACS Inspection History (4)

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.

2025 — 2 inspections

Aug 1, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 18 violations· 6 stop-sale orders· 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.

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 Area: Internal temperature of cooked onions placed in hot case less than 2 hours prior measure 100 F. COS: Onions rapidly reheated to measure 165 F for 15 seconds before placed in proper temperature control. Hot case verified by inspector to be in working condition. 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

Food Service Area: Internal temperatures of shredded cheese, in house salsa, sliced tomatoes, and shredded lettuce recently placed in deli cooler measure between 59 F and 60 F. Walk In Cooler: Internal temperature of large containers of cooked chicken, steak, and other meats prepared over 24 hours prior held on shelves nearest walk in cooler measure between 42 F and 56 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or below before placed in proper refrigeration. Walk In Cooler verified by inspector to be in working condition. x

77 Distribution or sale of a hemp extract that is attractive to children in violation of s. 581.217(7)(e), F.S. The hemp extract package, label, or advertisement for the product, is in the shape of humans, cartoons, or animals in violation of 5K-4.034(6)(b), F.A.C.

Retail area: Hemp Extract products observed to be Attractive to Children - product and/or labels in the shape of an animal, human, or cartoon. COS: Stop Sale Order and Releases issued 08/01/2025. Products were voluntarily discarded by management as witnessed by inspector. x

77 Hemp or hemp extract for human consumption is attractive to children, containing color additives. 581.217(3)(a) F.S., 5K-4.034(5), F.A.C.

Retail Area: Hemp extract products contain color additives. COS: Stop Sale Order and Releases issued 08/01/25. Products were voluntarily discarded by management as witnessed by inspector. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Warewashing Area: No sign informing employees to wash hands at handwashing sink. Industry handwash sign provided.

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

Warewashing Area: No soap or paper towels at handwashing sink. COS: Soap and paper towels provided.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a Certified Food Protection Manager.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen Walk In Cooler: Firm is attempting to cool various cooked products in covered, deep plastic containers in walk in cooler nearest walk in cooler door. COS: Containers relocated to freezer to quick chill to 41 F or below. Proper cooling requirements and methods discussed with person in charge.

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

Retail Area: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Food Service Area: Several small flying insects in area.

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

Warewashing Area and Retail Area: Numerous large dead roaches on floors under and behind equipment.

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

Food Service Area: Deli cooler unable to maintain foods at 41 F or below. Stop Use Order issued 08/01/25.

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

Warewashing Area and Walk In Cooler: Cardboard used to line shelving of food storage. Walk In Cooler: Duct tape along sides of walk in cooler door.

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 tracks and handles of hot case. Black mold-like buildup inside deli cooler. Warewashing Area: Old food buildup on baskets with clean utensils. Retail Area: Soiled counters, shelving, and cabinets under soda fountains and coffee area.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Warewashing Area: Unused equipment throughout area.

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

Warewashing Area: Heavily soiled floors under and behind equipment.

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

Warewashing Area: Several holes in ceiling tiles. Large hole in wall under and behind 3-compartment sink.

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 A Supplemental Report was also issued during the visit which includes important information for management.