NITALLY'S THAIMEX CUISINE

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Equipment parts stored inside handsink at end of cook line. Employee removed items. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marks on multiple food items in deli containers stored inside walk in freezer.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both hand-sinks at end of cook line. Hot water faucet knobs doesn't dispense hot water when turned on.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In salsa container. Container discarded and operator got a scooper with a handle. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 83 degree water next to rice cooker.

Basic - Open dumpster lid.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks larger than 2.7 Ibs observed across from bar. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food debris. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on left side of cook line and in dish machine area. Hot water faucet not dispensing any water. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior heavily soiled with yellow substance. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles on cook line. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing and employee cooking on cook line. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer lid. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer next to ice machine. Repeat Violation Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. Repeat Violation Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door open while employees are prepping and cooking. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet not dispensing any water at hand sink on left side of cook line and hand sink in dish machine area. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Teal wiping cloth stored on oven handle. Yellow wiping cloth hanging from reach in deli cooler door. White towels heavily soiled hanging from wooden shelving unit next to white stand alone fridge/freezer in front counter area. Repeat Violation Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from stove burners on cook line. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelving in front counter area next to white stand alone fridge/freezer. Shelves are storing white coffee cups and tea pots. Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors under equipment on cook line soiled with grease and food debris build up. K Warning - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-05:

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice (67F - Cold Holding), discussed adding to time as a public health control, form emailed to operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink left side of cook line, restocked Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ware washing area

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food stored on floor. Box of melons on floor in walk in cooler Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Oven handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 84F water

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks larger than 2.7 lbs inside next to bar Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over beer bottles in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump rice.

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Interior of ice machine is cracked.

Basic - Food stored on floor in walk in freezer. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in reach-in freezer at end of bar area. Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line.

Basic - Single-service articles improperly stored. To go cups stored in floor of outside storage area.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks larger than 2.7 lbs water capacity in restaurant by bar area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has food debris buildup. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen near prep table has utensils in it making it inaccessible. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to cook line. Manager replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at both hand wash sinks in kitchen. Manager replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar area not inverted for protection.

Basic - Dumpster overflowing garbage.

Basic - Food not stored at least 6 inches off of the floor. Multiple food items stored on floor of walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer in bar area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 0 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in outside dry goods storage area not landing on food or food contact surfaces. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on reach in cooler across from 6 burner stove has built up food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen along far wall blocked by garbage can. Operator removed garbage can. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bar area has mold like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of rice stored on floor of outside dry goods storage area. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upright reach in freezers in bar area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food or food contact surfaces.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2023.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on cook line has built up food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on far end of kitchen blocked by trash can. Operator removed trash can. 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 - Food stored on floor. Bag of onions and chicken stored on floor of walk in cooler. Operator stored 6 inches off the floor. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of tomatillos dented at the seam.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in walk in cooler. Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs in reach in cooler on cook line are cracked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: tofu (50F - Cold Holding); sour cream (50F - Cold Holding); chorizo sausage (48F - Cold Holding) operator moved items into freezer. Corrective Action Taken 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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen by rear door only reaches 87 F. Hand wash sink in ware washing area only reaches 88 F. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Damaged/spoiled/recalled food not properly segregated. Can of tomatillos dented at the seam. 2 eggs in reach in cooler on cook line are cracked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker in kitchen is stored above a food prep area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups next to front counter. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door has gap. Repeat Violation

Basic - Food stored on floor. Shrimp stored on the floor in walk in freezer. Oil and tortilla chips stored on the floor in outside dry goods storage area. Soy sauce stored on the floor in bar are. Operator corrected. Corrected On-Site

Basic - Food stored under dripping water line. Chicken stored under dripping condenser drain line. Operator moved food that is all commercially packaged.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in upright freezer in bar area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs touching shrimp in reach in cooler in kitchen. Operator corrected. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sandwich press on top of reach in cooler has built up food debris. Cutting boards on prep tables have built up food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. Repeat Violation

Basic - Single-service articles improperly stored. To go cups stored on the floor in outside dry goods storage area. Operator corrected. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen area has built up food debris. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine improperly stored above clean plates and dishes. Operator removed and stored correctly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen not landing on food or food contact surfaces.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw chicken in same tub in walk in cooler. Operator separated items according to cooking temperatures. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler outside the back door of the restaurant, beef (50F - Cold Holding) temperature taken at 11:40 am. Operator moved item into freezer. Temperature taken again at 12:18 pm and beef is 42 F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in bar area has mold like debris inside the machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink along wall next to bar area only reaches a temperature of 88 F. Hand wash sink in ware washing area only reaches temperature of 89 F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups to the left of upright refrigerator next to point of sale system.

Basic - Exterior door has a gap at the door frame that opens to the outside. Rear door of the kitchen has a gap between edge of the door and door frame.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs used to dispense shrimp are stored with handle touching the shrimp. Advised employee of proper method, employee removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sandwich press on reach in cooler prep table has built up food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease and food debris. Gaskets on reach in cooler across from stove are soiled with food debris. Repeat Violation

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall behind reach in coolers is soiled with food and accumulated grease debris.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cilantro and cabbage on plate. No alternating procedure in place. Educated on using a barrier between hands and meal.

High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cilantro and cabbage on plate. No alternating procedure in place. Educated on using a barrier between hands and meal.

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. Half and half 47°f .5L

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 47°f .5L

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Spray bottle chlorine solution exceeded 200ppm. Sanitizer spray bottle used to clean contact surfaces. Educated on adding water to dilute solution. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on opposite window of three compartment sink. Employee added. 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. Ground beef in reach in cooler closest to door. Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Lysol can mixed with bottles for drinks behind bar Lysol wipes over reach in cooler.

Basic - Accumulation of debris in three-compartment sink. Exterior of three compartment sink.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine. Employee switching to three compartment sink. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food stored on floor. Multiple items In walk in freezer walk in cooler pumpkin and bottles Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets