How many inspections has Advanced Fresh Concepts Pb in The Villages had?

Advanced Fresh Concepts Pb 0004 in The Villages has 4 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 The Villages find?

Advanced Fresh Concepts Pb 0004 in The Villages was most recently inspected by FDACS on February 9, 2026 (Met Sanitation Inspection Requirements).

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

No, Advanced Fresh Concepts Pb 0004 in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.

Advanced Fresh Concepts Pb in The Villages

Name: Advanced Fresh Concepts Pb 0004 in The Villages Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 9, 2026

8780 Se 165th Mulberry Ln, The Villages, FL 32162

Sumter County · Seafood Market Retail · FDACS
Owner: Advanced Fresh Concepts Franchise Corp (ac1)
FDACS Estab #: 191251

Overview

Advanced Fresh Concepts Pb 0004, a seafood market retail establishment in The Villages, had 4 inspections on record between March 2024 and February 2026. Three consecutive inspections in 2024 and December 2025 resulted in no violations. During a February 2026 sanitation inspection, the facility was cited for 5 priority violations, all corrected on site during the inspection. Raw salmon was stored directly above unwashed vegetables in the walk-in cooler and was moved to the bottom shelf by an employee. Sushi products measured 42–45°F in the retail cooler at 11:30 a.m. (outside the required 41°F maximum for time/temperature control foods) and were immediately transferred to the freezer for rapid cooling and verified by the inspector. Rice in the food prep area lacked the required 10-hour hold time label and was labeled during the inspection. An employee in the food prep area failed to wash hands before putting on gloves to begin a task; the employee washed hands appropriately after the inspector's intervention and discussed proper hand hygiene timing. The most recent inspection on February 9, 2026 was completed with all violations corrected on site.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

5Violations

Last inspected FDACS: February 9, 2026

Advanced Fresh Concepts Pb in The Villages: 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.

2026 — 1 inspection

Feb 9, 2026 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, 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

3-302.11(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

Walk-in cooler: Raw salmon stored directly above unwashed vegetables . COS: Employee moved the raw salmon to the bottom shelf. x

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 area: Internal temperature of various sushi prepared and packaged at 9:30 am on the day of inspection measured 42-44 degrees F at 11:30 am in customer self-service retail cooler ( Crunchy roll 42-44 F, Spicy roll 43-44 F, cream cheese 45 F. COS: All sushi products were moved from retail cooler to the freezer for rapid cooling to 41 F or below and verified by the inspector. x

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) PP

Food prep area: White rice in a large plastic tub did not have labeled of 10 hour hold time on the rice. COS: rice was labeled. x

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 prep area: Person in charge left prep area and returned to work station without washing hands before putting gloves to begin doing task for calibration. COS: Employee stopped and washed hands appropriately and put gloves. Discussed with employee when to wash hands. x

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12Repeat

Food prep area: Various sauces in squeeze bottle (spicy sauce, poke sauce, Eel sauce) not labeled in reach -in cooler. COS: Person in charge labeled the products appropriately.

2025 — 1 inspection

Dec 8, 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

Jul 17, 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.

Mar 1, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite routine inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Advanced Fresh Concepts Pb in The Villages: Frequently Asked Questions

When was Advanced Fresh Concepts Pb in The Villages last inspected?: Advanced Fresh Concepts Pb 0004 in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 9, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Advanced Fresh Concepts Pb in The Villages had?: Advanced Fresh Concepts Pb 0004 in The Villages has 4 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 The Villages find?: Advanced Fresh Concepts Pb 0004 in The Villages was most recently inspected by FDACS on February 9, 2026 (Met Sanitation Inspection Requirements).
Has Advanced Fresh Concepts Pb in The Villages had any stop-sale or stop-use orders?: No, Advanced Fresh Concepts Pb 0004 in The Villages 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 The Villages?: The most frequently cited FDACS violations at Advanced Fresh Concepts Pb 0004 in The Villages 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; 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) P; 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.