How many inspections has The Standard Clcl in The Villages had?

The Standard Clcl in The Villages has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Standard Clcl in The Villages find?

The Standard Clcl in The Villages was most recently inspected by FDACS on March 20, 2026 (Met Sanitation Inspection Requirements).

Has The Standard Clcl in The Villages had any stop-sale or stop-use orders?

No, The Standard Clcl in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.

The Standard Clcl in The Villages

Name: The Standard Clcl in The Villages Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2955 Brownwood Blvd, The Villages, FL 32163

Sumter County · Specialty Food Shops · FDACS
Owner: The Standard Clcl LLC
FDACS Estab #: 393123

Overview

The Standard Clcl in The Villages, FL has 3 FDACS food safety inspections on record with 20 violations.

3FDACS Insp.

20Violations

Last inspected FDACS: March 20, 2026

The Standard Clcl in The Villages: 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.

2026 — 1 inspection

Mar 20, 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

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service area: food employee eating drinking coffee in food prep area. COS: Employee stopped and moved to designated area. Discussed with employee about where drinks could be consumed.

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 PfPfRepeat

Food service area: Hand drying devices not available. COS: Paper towel provided by the employee.

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. 3-302.12

Food service area: Cinnamon, Horchata powder and Matcha powder in a container not labeled.

3-304.14(B)(1) 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: Observed wet wiping cloth stored on the counter top.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food service area: Employee phone stored on counter top near single use items near cash register. COS: Employee removed the phone.

2024 — 1 inspection

Apr 29, 2024 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: JESSICA HEPNER

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

Double door cooler: Tray of Raw eggs stored directly above ready to eat sandwich. COS: Raw eggs moved to the bottom of the cooler. x Print Date: 4/29/2024 Page 1 of 3 24 Pf 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: Written procedures clean-up of vomit and diarrhea do not address r some of the requirements or what to do with exposed food, utensils, equipment, linens and single-service items. Guidance provided.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Establishment could not provide verifiable documentation that employees are informed of reporting requirements

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 not washing hands before putting gloves on to begin food service. COS: Person in charge removed gloves, washed hands appropriately. x

Food prep area: No hand drying devices at the handwashing sink. COS: Paper towel provided.

Good Retail Practice Violations

Back area: Sugar in a clear container not labeled, Food prep area: Coco mix in a clear container not labeled.

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 prep area: Food worker not wearing any hair restraint while working with exposed food.

2022 — 1 inspection

Jul 27, 2022 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

2-102.11(C) 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 could not name the six foodborne illnesses that are spread through food. Copy of employee health guide sent to owner via email. o

No proof employees are informed of reporting responsibilities, foodborne illnesses and activities that spread foodborne illnesses through food. Copy of reporting guide sent to owner via email. o

Prep area: Observed employees touch computer screen and put on gloves with out washing hands. COS: Proper hand washing procedures discussed and employee washed hands. x

6-301.11 Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf

Prep area: Observed employees using a wet wiping cloth to dry hands and store on counter. Cos: Wiping cloth discarded. x Print Date: 7/27/2022 Page 1 of 3 8 Pf Citation Description: 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 Observation: Prep area: At hand wash sink, no paper towels located. cos: paper towels brought to sink. x

Good Retail Practice Violations

Prep area: no name on container of caramel. o

Prep area: Observed employees handling food with no hair restraint. o

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

Prep area: observed employees handling food with rings and bracelets on. o

Prep area: Observed wet wiping cloth stored on counter top. Cos: explained proper techniques to store cloth in sanitizer bucker between use. Cos: Wet wiping cloth removed. x

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Back room area: Three compartment sink not sealed to wall. o

The Standard Clcl in The Villages: Frequently Asked Questions

When was The Standard Clcl in The Villages last inspected?: The Standard Clcl in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 20, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has The Standard Clcl in The Villages had?: The Standard Clcl in The Villages has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Standard Clcl in The Villages find?: The Standard Clcl in The Villages was most recently inspected by FDACS on March 20, 2026 (Met Sanitation Inspection Requirements).
Has The Standard Clcl in The Villages had any stop-sale or stop-use orders?: No, The Standard Clcl in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Standard Clcl in The Villages?: The most frequently cited FDACS violations at The Standard Clcl in The Villages are: 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. 3-302.12; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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.
Does The Standard Clcl in The Villages have any repeat violations?: Yes, The Standard Clcl in The Villages has had the following violations cited on multiple FDACS inspections: 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. 3-302.12.