NICK'S BAR

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quatnary test strips for three compartment sink.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tags removed from original container. Operator placed tags back into original container l Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open steak over ready to eat fries in reach in freezer. Operator inverted Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1. Observed mahi bearing the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator food thawing in unit over night. ROP see stop sale 2. Observed raw salmon bearing the label to remove from ROP before thawing, thawing in walk in cooler in ROP. per operator raw salmon thawing in walk in cooler over night. see stop sale. 3. Observed raw grouper Bering the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator grouper thawing overnight in unit in ROP. See stop sale

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed 10 ounce cup used as scoop in oil container. Employee removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1. Observed mahi bearing the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator food thawing in unit over night. ROP see stop sale 2. Observed raw salmon bearing the label to remove from ROP before thawing, thawing in walk in cooler in ROP. per operator raw salmon thawing in walk in cooler over night. see stop sale. 3. Observed raw grouper Bering the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator grouper thawing overnight in unit in ROP. See stop sale

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on kitchen flip top coolers contain cut marks Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection Warning - From follow-up inspection 2025-03-11: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks Warning - From follow-up inspection 2025-03-11: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. containers of food stored on floor during preparation. Operator elevated Corrected On-Site Warning - From follow-up inspection 2025-03-11: Observed at callback same Time Extended

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. Printed flier, operator posted Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit provided are damaged/ wet.

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed oyster consumer advisory. Operator posted in bar. Corrected On-Site

Intermediate - Soda nozzles surface soiled with slime. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves inside walk in cooler.

Basic - Commercially processed reduced oxygen packaged fish ( salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut packaging open during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on top prep table in kitchen. Operator moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of raw chicken stored on floor inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Stored food not covered. Lemon in bar counter not covered. Operator covered Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at cook-line.

Basic - Floor area(s) covered with standing water at kitchen area. Operator mopped up water. Corrected On-Site

Basic - Food stored on floor . Observed box of beef stored on floor at walk-in freezer. Operator moved. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed and placed working tongs in clean sanitized container. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Plastic bins not properly air-dried - wet nesting at storage area. Operator separated bins to dry. Observed cleaned and sanitized bins stacked wet. Operator separated to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wipe cloths in sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, open case raw chicken tenders above bags of onion rings.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at bar blocked with container of syrup bottles. Manager removed container. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Robert Bettencourt 10-18-18 ServSafe Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left ice machine has mold like build up around upper baffle. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and 3 door lowboy cooler. Manager removed knives, Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in reach in freezer by cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any clam tags.Reviewed with employee and manager proper date marking for tags. Corrective Action Taken Warning - From follow-up inspection 2023-03-28: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soups in walk in cooler and bus-pan of portioned wings in walk in freezer. Repeat Violation Warning - From follow-up inspection 2023-03-28: Observed at callback inspection same. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink quaternary sanitizer at 100ppm quaternary. Employee added tablets to bring level to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In walk in freezer case of frozen fish above cases of tortilla wraps 2) In reach in freezer by cook line container of portioned raw breaded shrimp above bags of fries.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chowder (71F - Cold Holding). Per manager in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chowder (71F - Cold Holding). Per manager in cooler overnight. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on exterior faucet with hose attached.

Intermediate - Handwash sink used for purposes other than handwashing. Server dumped drinks in hand sink by dish area. Reviewed policy that hands sinks are for washing hands only. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operation using quaternary sanitizer tablets, have chlorine sanitizer test kit.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Steve Beatrice - PIC

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large buckets of soup and house sauces in walk in cooler with no date marks. Per manager items made day before minimum.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of right side ice machine has mold like buildup.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi portions in right fliptop unit at cook line thawed and still in unopened packages.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Bus pans of portioned wings on floor in walk in freezer. Employee moved onto shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and inside of door on lowboy cooler at fryer station have food debris buildup.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in reach in freezer by cookline and in left fliptop unit. Manager removed beverages. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen counter top counter- observed employee water bottles inside container on prep table cold holding unit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen deli slicer- observed employee personal bag being stored on top of slicer.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table cutting board at slicer. Observed soiled wiping cloth on prep table.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed bar triple sink chlorine at 0ppm. Operator replenished and retested at 100ppm. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw calamari (50°F - Cooling) at 1:18pm. Per operator, prepped yesterday. Observed calamari portioned in bags and stacked deep in container. Educated operator on cooling techniques. See Stop Sale. Observed cooked shrimp (52°F - Cooling) at 1:09pm. Per operator, 2 hrs. Retest at 2:23pm at 52°F. Observed bagged shrimp stacked high in container. Operator transferred to cook line freezer to quick chill. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef stored over cooked shrimp in walk in cooler and raw fish and raw beef products stored next to produce items. Advised operator to rearrange items. Warning

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. Observed cooked shrimp (46-48°F - Cold Holding) at 1pm. Per operator, made yesterday. Observed key lime pie (47°F - Cold Holding) at 1:03pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 41°-45°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Observed raw fish (48-50°F - Cold Holding) at 1:15pm. Per operator, yesterday. 2.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw calamari (50°F - Cooling) at 1:18pm. Per operator, prepped yesterday. Observed calamari portioned in bags and stacked deep in container. Educated operator on cooling techniques. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (46-48°F - Cold Holding) at 1pm. Per operator, made yesterday. See Stop Sale. Observed key lime pie (47°F - Cold Holding) at 1:03pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 41°-45°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. See Stop Sale. Observed raw fish (48-50°F - Cold Holding) at 1:15pm. Per operator, yesterday. See Stop Sale. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Basic - Ice buildup in walk-in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in standing water at flip top at cook line. Operator removed and stored properly. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sinks and kitchen hand sink. Emailed to operator to post. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in bucket of water and bag of raw chicken thawing in bucket in kitchen. Advised and educated operator. Warning