DirtyFLRestaurant Inspection Data

3 NELSONS BURGERS & WRAPS LLC

Based on 9 health inspections, 3 NELSONS BURGERS & WRAPS LLC in PERRY has earned a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 9 reports on file

102 East Ash Street
Florida, 32347
Taylor County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

12/3/2025· 3mo ago

Visit ID: 10903211

Met Inspection Standards

1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind front counter and cook line has heavy soil build-up. Repeat Violation

8/4/2025· 7mo ago

Visit ID: 13461972

Met Inspection Standards

4 basic

  • 32-07-4:Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
  • 33-14-4:Basic - - From initial inspection : Basic - Dumpster overflowing garbage. - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. All rooms occupied exterior inspection. Floors have heavy soil buildup, kitchen, front line, dining room, bathroom, dish room. - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**
  • 33-09-4:Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-08-04: **Time Extended**

7/15/2025· 8mo ago

Visit ID: 10869015

Follow-up Inspection Required

1 high, 5 basic

  • 32-07-4:Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2025-07-15: **Time Extended**
  • 33-14-4:Basic - - From initial inspection : Basic - Dumpster overflowing garbage. - From follow-up inspection 2025-07-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. All rooms occupied exterior inspection. Floors have heavy soil buildup, kitchen, front line, dining room, bathroom, dish room. - From follow-up inspection 2025-07-15: **Time Extended**
  • 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Front counter has broken and cracked tile, wood base is rotting. - From follow-up inspection 2025-07-15: **Time Extended**
  • 33-09-4:Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - From follow-up inspection 2025-07-15: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50F, Cut lettuce 46F, cheese 49F. Iced during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2025-07-15: Cut tomatoes 50°F, cheese 55°F, Cut lettuce 48°F. **Time Extended**

6/26/2025· 8mo ago

Visit ID: 10860537

Follow-up Inspection Required

2 high, 3 int, 6 basic

  • 32-07-4:Basic - Bathroom facility not clean.
  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. All rooms occupied exterior inspection. Floors have heavy soil buildup, kitchen, front line, dining room, bathroom, dish room.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Front counter has broken and cracked tile, wood base is rotting.
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor fan with heavy dust buildup.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50°F, Cut lettuce 46°F, cheese 49°F. Iced during inspection. **Corrective Action Taken** Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

4/15/2025· 11mo ago

Visit ID: 8885778

Met Inspection Standards

1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors at front counter.
  • 33-16-4:Basic - Open dumpster lid.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

9/10/2024· 1y 6mo ago

Visit ID: 8792074

Met Inspection Standards

1 high, 1 int, 2 basic

  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink drain pipe missing.
  • 29-20-5:Basic - Standing water or very slow draining water in three-compartment sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 55°F, Iced during inspection .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing cleaning items. Sink in dish room.

4/4/2024· 1y 11mo ago

Visit ID: 8646437

Met Inspection Standards
  • N/A:No Violations Were Observed

4/3/2024· 1y 11mo ago

Visit ID: 8390889

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues. Bottom of upright cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler cut tomatoes 49°, cheese 49°, cut lettuce 50°, upright cooler on line beef 45°, cheese 45°. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

8/1/2023· 2y 7mo ago

Visit ID: 8460665

Met Inspection Standards

3 high, 2 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. And standing water. Floor under and around ice machine.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Made current during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over mushrooms.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 64°, cut tomatoes at 59°. Iced during inspection. **Corrective Action Taken** Repeat Violation
  • 27-05-4:Intermediate - Handwash sink does not provide cold water.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.