NICK'S GYROS & SUBS

High Priority - 9 dead flies under booth in lobby small flying insects found. Operator cleaned and sanitized area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in reach in coolers not labeled at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen at time of inspection. Manager had employee move to dining room 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. Observed employee cell phone on prep table next to food being prepped at time of inspection.

Basic - Open dumpster lid. Observed open dumpster at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on cutting board in kitchen at time of inspection. Operator moved drinks 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. Observed employee phone stored on reach I freezer at time of inspection spectiin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers and gaskets soiled in kitchen at time of inspection.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored to of large ice machine in front kitchen area Warning - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Warning - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink on cooksline Warning - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area Repeat Violation Warning - From follow-up inspection 2025-04-02: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked pasta in tall reach-in-cooler

Intermediate - Handwash sink not accessible for employee use at all times. Cooking pots in hand sink in back kitchen area Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food not stored at least 6 inches off of the floor. Green pickle bucket on floor in walk-in-cooler Corrected On-Site

Basic - Ice buildup in white reach-in freezer. Near cooksline

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on top of to go serving items Corrected On-Site

Basic - Food stored on floor. Container of chicken wings and boxes of cooking oil stored on floor in kitchen area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation.

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and large slicer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen area Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooksline prep table Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach-in-cooler near 3 compartment sink

Basic - Floor soiled/has accumulation of debris. Throughout kitchen area

Basic - Food not stored at least 6 inches off of the floor. Cans of black beans stored on floor underneath prep table in kitchen

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles improperly stored. To go containers stored outside

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut leafy greens in reach-in-cooler on cooksline Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Gaskets torn on inside of reach-in-freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler

Basic - Cove molding at floor/wall juncture broken/missing. Underneath 3 compartment sink

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

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

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.on cooksline Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled with accumulated black debris in dishwashing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry storage food rack. Opened employee beverage container in a cold holding unit with food to be served to customers. Near white reach-in-freezer 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 keys stored on slicer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen area underneath shelves and cooking equipment

Basic - No handwashing sign provided at a hand sink used by food employees. On cooksline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and dry storage racks soiled with dust and grease on cooksline

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation. Back kitchen door open

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk-in-cooler floors.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Large gray and white containers in back kitchen area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler: cooked pasta (56°F - Cooling Overnight). See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled overnight due to too large of container/bulk cooling. Reach-in cooler: cooked pasta (56°F - Cooling Overnight). See stop sale.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Several household cans of raid on premises.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler: cooked pasta (56°F - Cooling Overnight). See stop sale.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta from previous day.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink on front line, hot water valve shut off.

Basic - Food stored on floor. Bag of onions stored on floor in kitchen. Operator removed from floor during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach-in cooler on front line and in kitchen soiled. Shelving near entrance to kitchen soiled.

Basic - Reach-in cooler gaskets torn/in disrepair. Off cooks line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0;100ppm). Operator remade during inspection. Corrected On-Site