NICK'S PIZZA

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach , Shredded lettuce ; 45-52F cold holding overnight per operator. Operator discarded Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, mozzarella, 45-52F - Cold Holding less than 4hrs per operator. Operator moved to different cooler for temperature recovery ( corrected action taken) spinach , Shredded lettuce ; 45-52F cold holding overnight per operator. Operator discarded ( operator corrected on site Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In pizza prep cooler reading 40F . Ambient temperature is 45F

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In yeast. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Small prep cooler not working. Operator has repairs scheduled

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter . Operator fixed gap Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan inside pizza prep cooler -Shelves above microwave Wall behind dough mixer and pizza oven

Basic - Working containers of food removed from original container not identified by common name. Yeast. Operator labeled Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -purple liquid in spray bottle under sink. - From follow-up inspection 2025-11-17: Time Extended - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -cold water does not work at hand wash sink. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -pizza boxes, to go containers stored in restroom. Repeat Violation - From follow-up inspection 2025-11-17: Time Extended - From follow-up inspection 2025-12-03: Time Extended - From follow-up inspection 2026-01-26: Time Extended

Basic - Plumbing system in disrepair. -cold water knob does not work at hand wash sink. Repeat Violation

Basic - Single-service articles improperly stored. -to go boxes, paper goods stored in restroom. -unfolded pizza boxes on floor next to hand wash sink.

Basic - Working containers of food removed from original container not identified by common name. -flour, salt containers in back hallway not labeled. Corrected On-Site

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 touched edge of cooked pizza with bare hands. Educated. Corrective Action Taken

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. -1 new employee. Printed copy in Spanish, employee signed. 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. -sautéed spinach prepared approximately 4 days ago per operator has old date mark of 7/2. Recommend operator add new date mark.

Basic - Plumbing system in disrepair. -no cold water at hand wash sink. Repeat Violation

Basic - Single-service articles improperly stored. -napkins, to go containers stored in restroom.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -operator handled notebook with employee documents, cell phone and returned to cutting tomatoes without washing hands. Advised, operator washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Jamaican meat pies 65 less than 2 hours in display case. Operator will add to time plan.

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. -cashier handled meat pie, no food handler training.

Basic - Food stored on floor. -cooking oil

Basic - Plumbing system in disrepair. -no cold running water at hand wash sink.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -pizza boxes, to go containers in restroom.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -tabletop fryer.

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

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

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. -only 2 employees, had operator and employee read and sign Employee Health Agreement. 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. -lasagna removed from freezer 2 days ago not date marked. Repeat Violation

Basic - Plumbing system in disrepair. -no cold running water at hand wash sink. Repeat Violation

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -to go containers, paper towels stored in bathroom. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red sauce hot holding less than 4 hours 130°f. Operator reheated. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket >100 ppm. Added water, recheck 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -laptop blocking access to only hand wash sink. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. -only hand wash sink other than restroom. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided and filled out written plan for operator for cooked pizzas.

Intermediate - Probe thermometer not within the intended measuring range of use. -probe thermometer low end 50°f. Not intended for checking cold holding temperatures. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sauce made 2 days ago per operator has no date marking. -lasagna removed from freezer not date marked. Not past 7 days. Repeat Violation

Basic - Plumbing system in disrepair. -no cold running water at only hand wash sink. Repeat Violation

Basic - Single-service articles improperly stored. -to go boxes stored in restroom. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -commercially processed pre-cooked chicken opened less than 7 days not date marked. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -wings cooked from raw less than 7 days ago not date marked. Educated operator.

Intermediate - Manager or person in charge lacking proof of food manager certification. -operator does not have copy at establishment. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips to check bleach level in 3 compartment sink.

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

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in grated Parmesan. Corrected On-Site

Basic - Plumbing system in disrepair. -cold water faucet not working at hand wash sink.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -wrapped to go containers, wrapped paper towels on shelves in restroom.

Basic - Working containers of food removed from original container not identified by common name. -powdered sugar container not labeled.