Everything Wealth and Wellness
1711 N Nova Rd, Suite G, Holly Hill, FL 32117 · Mobile Food Dispensing Vehicle · License 7451132
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority, 5 intermediate, 8 basic-35
- Extension granted on Jul 20Counts in full until a follow-up finds the problems fixed-3
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Discussed labeling requirements with operator.
More time given
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
Basic1
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-small coolerYogurt 50f ,cut leafy green 59f less than 4 hours -drink cooler -60f leaf green less that fours Per manager just purchased 1.5 hours ago
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-picked up item on floor floor and then made sandwich
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
-Mango ,pineapple ,ginger -healthy gut ,papaya,carrots,ginger,water melon -beets blazed beets,raspberries,apple,ginger -kiwi -kiwi apple ginger lemon -veg boost ,spinach celery, cucumber,green apple,ginger -hibiscus flower,ginger ,cinnamon,glove,agave
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-quat
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
-only one handsink
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic8
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
-Plant base Drinks
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-cooked chicken patties thaw on room temperature
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
-provided
No copy of latest inspection report available.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.