Pretzel Twister in Wesley Chapel
Last inspected:
28211 Paseo Drive, Wesley Chapel, FL 33543Pretzel Twister, a retail bakery with food service in Wesley Chapel, had two inspections on record between August 2022 and August 2024. The facility was operating without a valid food permit during an August 2022 inspection when an inspector found a priority temperature violation: hotdogs in a prep area reach-in cooler measured 47–51 degrees Fahrenheit, exceeding the 41°F maximum for time/temperature control foods. The owner moved the products to the coldest portion of the cooler for rapid cooling during the inspection. That inspection also cited priority-foundation violations including inadequate person-in-charge knowledge of foodborne illness prevention, missing written procedures for vomiting and diarrheal event response, an unlabeled spray bottle of cleaning solution, and no available sanitizer test kit. Most recently, on August 29, 2024, the facility passed a sanitation inspection with four violations, all corrected on site. A repeat priority-foundation violation was cited for an open bag of hotdogs in a reach-in cooler lacking a date label; an employee dated and labeled the product during the inspection. The facility also could not provide a suitable probe thermometer, though no temperature violations were observed.
Summary generated from Florida FDACS public inspection records.
Pretzel Twister in Wesley Chapel: FDACS Inspection History (2)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· 4 violations· Met Requirements
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
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPfRepeat
Reach-in cooler: Open bag of hotdog in working container not labeled with date was opened.
COS: Employee dated and labeled the product.
Good Retail Practice Violations
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
Establishment could not provide a suitable probe thermometer. No temperature violations
observed during this visit.
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
Prep area: Working containers of cinnamon sugar, flour, sugar notlabeled with contents.
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. 2-303.11Repeat
Prep area: Food worker wearing bracelet and watch while working with exposed food.
— 1 inspection
— Operating Without a Valid Food Permit· 8 violations· Operating Without Permit
Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
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.
Trainee present during inspection. All violations verified by primary inspector.
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 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
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 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
Prep area: Internal temperature of hotdogs in small reach-in cooler near door measured 47 - 51
degrees F. COS: Owner moved the hotdogs to the coldest portion of cooler for rapid cooling.
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
Establishment could not provide written procedures for clean-up and disinfection of vomiting and
diarrheal events.
o
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
Prep area: Spray bottle above three compartment sink not labeled with contents. COS: Owner labeled
the spray bottle with contents.
x
Print Date: 8/16/2022
Page 1 of 4
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
Prep area: Working containers of cinnamon sugar, flour, crushed almonds, and salt on prep table not
labeled with contents.
o
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of sanitizing
solution not provided. 4-302.14 Pf
Ware washing area: No sanitizer test kit available upon request. No sanitizer concentration violations
observed.
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
Prep area: Observed water stained ceiling tiles near air conditioning unit.
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 operating without a current permit during change of ownership.
o
Pretzel Twister in Wesley Chapel: Frequently Asked Questions
- When was Pretzel Twister in Wesley Chapel last inspected?
- Pretzel Twister in Wesley Chapel was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 29, 2024. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Pretzel Twister in Wesley Chapel had?
- Pretzel Twister in Wesley Chapel has 2 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Pretzel Twister in Wesley Chapel find?
- Pretzel Twister in Wesley Chapel was most recently inspected by FDACS on August 29, 2024 (Met Sanitation Inspection Requirements).
- Has Pretzel Twister in Wesley Chapel had any stop-sale or stop-use orders?
- No, Pretzel Twister in Wesley Chapel has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Pretzel Twister in Wesley Chapel?
- The most frequently cited FDACS violations at Pretzel Twister in Wesley Chapel are: 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) Pf; 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) 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.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Pretzel Twister. How we collect and verify this data.