How many inspections has Jay Shree Krishna 22 LLC in Weeki Wachee had?

Jay Shree Krishna 22 LLC in Weeki Wachee has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jay Shree Krishna 22 LLC in Weeki Wachee find?

Jay Shree Krishna 22 LLC in Weeki Wachee was most recently inspected by FDACS on September 10, 2025 (Met Sanitation Inspection Requirements).

Has Jay Shree Krishna 22 LLC in Weeki Wachee had any stop-sale or stop-use orders?

No, Jay Shree Krishna 22 LLC in Weeki Wachee has no stop-sale or stop-use orders on record with Florida FDACS.

Jay Shree Krishna 22 LLC in Weeki Wachee

Name: Jay Shree Krishna 22 LLC in Weeki Wachee Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7387 Shoal Line Blvd, Weeki Wachee, FL 34607

Hernando County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
FDACS Estab #: 414624

Overview

Jay Shree Krishna 22 LLC in Weeki Wachee, FL has 3 FDACS food safety inspections on record with 20 violations.

3FDACS Insp.

20Violations

Last inspected FDACS: September 10, 2025

Jay Shree Krishna 22 LLC in Weeki Wachee: 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.

2025 — 1 inspection

Sep 10, 2025 — Met Sanitation Inspection Requirements· 12 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SENIOR 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. Updated Employee Health Guidelines , reporting and clean up for vomit / diarrhea was provided.

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

Retail Chicken held in the hot case was 130 degrees F. COS: Heat lamps were placed in the unit, chick was reheated and maintained temperature verified by inspector x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Food prep area: Cheese and sliced meat for the Cuban sandwiches were not date marked as required. Print Date: 9/10/2025 Page 1 of 3 Y o 26 P Citation Description: Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 P Observation: Retail : Cans of gas lighter fluid were stored above single use paper products. COS Products were moved to a lower shelf

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Food prep area: hand washing sink: toxic cleaning chemicals, used sponges and towels are stored on and around the hand washing sink. COS: Chemicals were removed

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

Warewash area: hand washing sink near the 3 compartment sink is missing hand soap and paper towels .COS Soap and towels were provided

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Warewash area: hand washing sink was blocked by a mop bucket , wet floor signs a vacuum cleaner, there was a cardboard box I the sink basin. All items were removed and access was restored.

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.

Certified food managers certificate was not available.

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 prep area: working bottles of garlic sauce , mayo, and garlic powdered are not labeled . COS Labels were added

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Exterior : behind the building were the AC units are , there is overgrown grass and weeds, additionally the area in front of the dumpster has overgrown grass and weeds.

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: Slushie machine area: Straws for the Slushie drinks are displayed in a cup, straws are not individually wrapped and are exposed to contamination

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

The 3 compartment sink basins have grit and other debris in the basins and strainers.

4-303.11 Cleaning agent used to clean equipment and utensils or chemical sanitizer used to sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11

Warewash area: Sanitizer for the 3 compartment sink was not available. COS: Sanitizer was provided during the inspection

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 closer on the restroom door is broken and the door is not self closing.

2023 — 2 inspections

Sep 3, 2023 — Focused Inspection· Focused Inspection

Inspector: DIANA DUNCAN, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

May 15, 2023 — Operating Without a Valid Food Permit· 8 violations· Operating Without Permit

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Comments: 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. 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. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. 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. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

Kitchen area: Containers of American cheese, thawed eggs, macaroni and cheese, refried beans and mashed potatoes and gravy did not have date marking. COS: The date for the American cheese and eggs was determined to be yesterday and correct dates were applied. All other items were voluntarily discarded by owner as the dates were unknown. 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

Written procedures were not available. Agency guidance document provided via email. o

Ware wash Area: bottles of cleaners were stored above and along side of the clean utensils and dishes. COS: chemicals were removed from the sink area. x Print Date: 5/15/2023 Page 1 of 4

Ware wash area: hand washing sink near the 3 compartment sink didn't have soap or a hand drying device. COS: Soap and paper towels were provided. x

Good Retail Practice Violations

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

Retail area: microwave in the retail is soiled with food debris. Peanut pot dispenser has a build of food debris. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Exterior: Dumpster lids were open. 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

Walk in cooler: condenser fans and fan guards have a build up of a black mold like substance. o

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Establishment is operating without a permit, application was submitted. o

Jay Shree Krishna 22 LLC in Weeki Wachee: Frequently Asked Questions

When was Jay Shree Krishna 22 LLC in Weeki Wachee last inspected?: Jay Shree Krishna 22 LLC in Weeki Wachee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 10, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Jay Shree Krishna 22 LLC in Weeki Wachee had?: Jay Shree Krishna 22 LLC in Weeki Wachee has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jay Shree Krishna 22 LLC in Weeki Wachee find?: Jay Shree Krishna 22 LLC in Weeki Wachee was most recently inspected by FDACS on September 10, 2025 (Met Sanitation Inspection Requirements).
Has Jay Shree Krishna 22 LLC in Weeki Wachee had any stop-sale or stop-use orders?: No, Jay Shree Krishna 22 LLC in Weeki Wachee has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jay Shree Krishna 22 LLC in Weeki Wachee?: The most frequently cited FDACS violations at Jay Shree Krishna 22 LLC in Weeki Wachee are: 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; 3-501.18: Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 P; 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 Pf.