DirtyFLRestaurant Inspection Data

MR NICKS SUB SHOP

108 SE 1 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2024

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2024

  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cooked raw eggs and then handled ready to eat tater tot's without washing hands. Operator removed gloves washed hands and put on new gloves Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of Raw chicken tenders stored over ready to eat onion rings in reach in freezer. Operator inverted Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip middle flip top cooler- cooked chicken (50F - Cold Holding). Per operator chicken was cold holding in unit over night. Items were not prepped or portioned today. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen middle flip top cooler. cooked chicken (50F - Cold Holding). Per operator chicken was cold holding in unit over night. Items were not prepped or portioned today. See stop sale Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed reportable food borne illnesses. Provided handout to operator Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee drink stored in kitchen employee hand wash sink. Operator removed. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Kennith Sturrup ** Warning

Inspection Date: 7/22/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back dish area. Ceiling AC vent soiled.
  • 14-11-5:Basic - Equipment in poor repair. Chest freezer in prep station left of cookline has torn gasket. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on employee hand sink. Operator placed in sanitizer Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice dispenser soiled. Operator cleaned. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket in front of back dish area employee hand sink. Operator moved mop bucket away from sink. Corrected On-Site

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8672252

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair...gasket torn in 3 door reach in cooler at kitchen Warning - From follow-up inspection 2024-05-14: Not repaired **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . Warning - From follow-up inspection 2024-05-14: Stop sale issue .. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Cooked chicken 50-51F, blue cheese sauce 45F , cut lettuce 47F in flip top reach in cooler , food not prepped or portion today, chicken, blue cheese sauce being held more than 4 hours.. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ..Observed at 2:15 pm cut tomatoes 46F in flip top reach in cooler . Per Cook it was prepped at 9 am . Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F, roast beef 53F, ham 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours. Stop sale issue ....ham 44F, turkey 44F, cheeses 45F in walk in cooler . Door was not closed properly. Food being held less than 4 hours . Employee closed door properly **Corrective Action Taken** Warning - From follow-up inspection 2024-05-14: Cooked chicken 50-51F, blue cheese sauce 45F , cut lettuce 47F in flip top reach in cooler , food not prepped or portion today, chicken, blue cheese sauce being held more than 4 hours , stop sale issue. Cut lettuce being held less than 4 hours, employee removed food another acceptable cooler Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-14: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ..Observed at 2:15 pm cut tomatoes 46F in flip top reach in cooler . Per Cook it was prepped at 9 am . Stop sale issue. Cook discarded food Admin Complaint

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8596045

  • 14-11-5:Basic - Equipment in poor repair...gasket torn in 3 door reach in cooler at kitchen Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F , chicken salad 53 F , pasta salad 52F, potato salad 53F, roast beef 53F, ham 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen . Food not prepped or portion today . Food being held more than 4 hours. Stop sale issue ....ham 44F, turkey 44F, cheeses 45F in walk in cooler . Door was not closed properly. Food being held less than 4 hours . Employee closed door properly **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler , per manager tomato was sliced at 8 am . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8595605

  • N/A:No Violations Were Observed

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8385677

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Front counter hand sink. Operator made adjustments. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area hand sink. Operator replaced. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Back prep area hand sink. Operator replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front counter. Operator labeled. Corrected On-Site