How many inspections has Gate Service Station # in Wesley Chapel had?

Gate Service Station # 1220 in Wesley Chapel has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Gate Service Station # in Wesley Chapel find?

Gate Service Station # 1220 in Wesley Chapel was most recently inspected by FDACS on January 5, 2026 (Met Sanitation Inspection Requirements).

Has Gate Service Station # in Wesley Chapel had any stop-sale or stop-use orders?

No, Gate Service Station # 1220 in Wesley Chapel has no stop-sale or stop-use orders on record with Florida FDACS.

Gate Service Station # in Wesley Chapel

Name: Gate Service Station # 1220 in Wesley Chapel Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 5, 2026

26699 State Road 56, Wesley Chapel, FL 33544

Pinellas County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Gate (gat) Attn: Tax Dept
FDACS Estab #: 359654

Overview

Gate Service Station #1220 in Wesley Chapel had 3 inspections on record between December 2022 and January 2026, documenting 12 total violations. The facility recorded 3 high-priority violations across these inspections, all involving temperature control failures in ready-to-eat and hot-held foods. In December 2022, an inspector measured Cajun boiled peanuts at 120–124°F during reheating (minimum 135°F required) and sausage pizza at 118–134°F and chicken and beef tamales at 102–105°F in hot holding units; the person in charge voluntarily discarded all affected products. A food employee was observed not washing hands for the required 20 seconds in the food prep area; the employee corrected this during the inspection. In January 2026, the most recent inspection, milk and coffee creamer in the retail cooler measured 43°F (41°F maximum required); these products were cooled to compliant temperature during the inspection. The person in charge could not correctly answer questions regarding foodborne illness prevention in both the 2022 and 2026 inspections. Unlabeled cleaning chemicals in a spray bottle were found in the back area in January 2026 and labeled during the inspection. The January 2026 inspection was completed with violations corrected on site.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

12Violations

Last inspected FDACS: January 5, 2026

Gate Service Station # in Wesley Chapel: 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

Jan 5, 2026 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: MARCY CUNNINGHAM

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

2-102.11(C)(2)-(3) 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 correctly answer all questions regarding main food borne illnesses. o

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

Retail area: Internal temperature of milk and coffee creamer in well cooler measured 43 degrees F. COS: All creamer products were cool down to 41 degrees F during inspection. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Back Area: Cleaning Chemical in spray bottle not labeled. COS: Food employee labeled the bottle.

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.

Food establishment could not provide documentation of current Certified Food Protection Manager.

2024 — 1 inspection

May 14, 2024 — Met Inspection Requirements· 2 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

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.

Food establishment could not provide documentation of certified food protection manager.

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

Back storage area: Container of sugar not labeled.

2022 — 1 inspection

Dec 12, 2022 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

Comments: Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines and reporting agreement provided. Visit conducted per request # 5088881.

Risk-Based Violations

3-403.11(C)-(D) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot holding. 3-403.11(C)-(D) PP

Retail area: Internal temperature of Cajun boiled peanuts that began reheating at 8:14 am measured 120-124 degrees F at 10:40 am. COS: Person in charge voluntarily discarded the product. x

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 area: Internal temperature of various products in hot holding units measured below 135 degrees F (Sausage pizza at hot holding display case measured 118-134 degrees F, Chicken and Beef tamales in hot holding pot measured 102-105 degrees F) COS: Person in charge voluntarily discarded the products. x Print Date: 12/12/2022 Page 1 of 3 26 P Citation Description: 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 P Observation: Retail area: Chemical products stored above single use items intended for use with food. COS: Single use items move same shelf next to the chemicals. x

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. o

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Food prep area: Food employee did not clean hands properly for at least 20 seconds. COS: Discussed with the manager. Employee washed hands appropriately. x

Good Retail Practice Violations

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 Prep area: Food worker wearing rings with multiple stones and bracelet while preparing food. o

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Backroom area: Condensation leaking into plastic bin or container on top of shelf inside reach-in cooler. o

Gate Service Station # in Wesley Chapel: Frequently Asked Questions

When was Gate Service Station # in Wesley Chapel last inspected?: Gate Service Station # 1220 in Wesley Chapel was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 5, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Gate Service Station # in Wesley Chapel had?: Gate Service Station # 1220 in Wesley Chapel has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Gate Service Station # in Wesley Chapel find?: Gate Service Station # 1220 in Wesley Chapel was most recently inspected by FDACS on January 5, 2026 (Met Sanitation Inspection Requirements).
Has Gate Service Station # in Wesley Chapel had any stop-sale or stop-use orders?: No, Gate Service Station # 1220 in Wesley Chapel has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Gate Service Station # in Wesley Chapel?: The most frequently cited FDACS violations at Gate Service Station # 1220 in Wesley Chapel 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; 2-103.11(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) Pf; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P.