NICKEL CITY RESTAURANT & BAR LLC

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food Warning - From follow-up inspection 2026-04-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice made at 10am top shelf of glass three door reach in cooler covered with a lot of condensation 5lbs Temp was 100 degrees. Employee put in freezer uncovered temp at 2:50pm

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. Observed owner picking off end of bean sprouts with bare hands. Asked what they would be used for stated used on the side of Pho soap. Instructed gloves and wash hand and discard the portion of bean sprouts that were touched with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over top open box of bean sprouts in two dood cooler. Employee moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for 1/2 lb of bean sprouts touched by bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice made at 10am top shelf of glass three door reach in cooler covered with a lot of condensation 5lbs Temp was 100 degrees. Employee put in freezer uncovered temp at 2:50pm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler ham (50F - Cold Holding) Put in reach in freezer

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook wash hands in prep sink near wok station

Intermediate - Handwash sink not accessible for employee use at all times. Pan and large dish soap container in front of hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date throughout establishment

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above ice machine near back door

Basic - Designated employee eating/located in a food preparation or other restricted area causing possible cross contamination. Rotisserie chicken and water cups

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

Basic - Ice buildup in walk-in freezer.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Near rice cooker

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two door cooler two employee drinks over top rice. Employee moved Corrected On-Site

Basic - Stored food not covered. Pho soup, box of bean sprouts and rice. Employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple on cutting boards

High Priority - Container of medicine improperly stored. Mouth wash on dry storage area. Employee moved Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed washing dishes in single prep sink with no sanitizer, discussed proper ware washing with staff

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over dumplings unpackaged inside outside walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat rice in glass reach in cooler. Employee moved Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork inside door silver deli cooler near prep door. Employee moved Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Multiple box's of for on floor

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line. Soda nozzle at bar Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on the door frame of outside walk in cooler.

Intermediate - One-compartment sink used for warewashing. Staff observed washing dishes in single prep sink, discussed proper ware washing in triple sink or dish machine with staff

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During inspection observed curry prepared yesterday 3-4 not date marked. Educated. Employee dated during inspection. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout

Basic - Current Hotel and Restaurant license not displayed. Displayed licenses expired 2022

Basic - Food stored in undrained ice. Carrots in undrained ice

Basic - Hood filter missing from automatic fire suppression/exhaust system. Left side.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice.

Basic - Interior of toaster oven in kitchen has accumulation of food debris. Repeat Violation

Basic - Men's Bathroom located inside establishment not completely enclosed with self-closing doors.

Basic - Most Reach-in cooler interior have accumulation of soil residues.

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

Basic - Stored food not covered. Pickles

Basic - Time/temperature control for safety food thawed in an improper manner.

High Priority - Container of medicine improperly stored. Bottle of Advil and bottles of vitamin supplements stored on prep table where prep is being conducted across from triple door display cooler across from cook line.

High Priority - Dented/rusted cans present. See stop sale. 2- 6 LBS. 8 OZ. dented can of Bamboo Shoots. 1- Net WT 14.05 OZ. dented can of diced tomatoes. 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. Carton of half and half stored in display cooler in server wait station not date marked. Employee stated it was open yesterday 12/15/24 at 12pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Push cart storing pots and clean utensils blocking access to hand sink on cook line. Employee moved cart. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in storage/prep area. Operator stocked paper towels. 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. Containers of chicken stock, beef stock, and cooked pork stored in walk in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Labeled bottle as sanitizer. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Boxes of frozen french fries, edamame, salmon and frozen tuna stored on floor in walk in freezer in outside area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ninja toaster oven interior heavily soiled with food debris. Stove top oven interior soiled with grease and food debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored In batter/breading station across from cook line.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 5 Lb dented can of Hoisin Sauce 46 FL Oz dented can of pineapple juice Repeat Violation Warning - From follow-up inspection 2024-05-14: One 1/2 Lb dented can of Hoisin Sauce. Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vacuum breaker missing on hose bib on wall near mop sink. Warning - From follow-up inspection 2024-05-14: Vacuum breaker missing on hose bib on wall near mop sink during callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. -Drain line coming from washer into hand sink in prep/dry storage area. Warning - From follow-up inspection 2024-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Cooked carrots and tofu cooling in closed grocery T-Shirt bag inside outside walk in cooler. Warning - From follow-up inspection 2024-05-14: Cooked carrots and tofu cooling in closed grocery T-Shirt bag inside outside walk in cooler during the time of callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained. -Soda gun nozzles in bar area soiled with mold like substance. Warning - From follow-up inspection 2024-05-14: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -No name on food handlers certificate. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance. Repeat Violation Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's restroom. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -On back wall near mop sink. -In bar area. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Ceiling tiles not smooth and easily cleanable in prep/dry storage area. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice buckets not stored inverted near ice machine. -Clean spoon not stored inverted in server wait station. -Ice bucket not stored inverted in bar area. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -Current license displayed expired on 2/1/2022. Repeat Violation Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic cups wet nesting near soda dispenser in server wait station area. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -In sushi bar area. Warning - From follow-up inspection 2024-05-14: Leak in front of sushi bar causing standing water during callback inspection. Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -Hole in wall near back door. -Hole in wall behind water heater. Repeat Violation Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils dried with a towel/cloth. -Clean spoons not stored inverted in server wait station. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. -Unused equipment in outside back area. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on prep table across from fryers on cook line. -Stored on cutting board of reach in deli cooler. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Observed: Ceiling/ceiling tile shows damage in dry-storage area. Warning Priority: Basic - From follow-up inspection 2024-01-18: Time Extended

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. 2 live flies in mens restroom not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged over potatoes. Raw shelled eggs over mushrooms in upright glass reach in cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove top: cut tomatoes (55F - Cold Holding); cheese (55F - Cold Holding) Employee moved to another cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with a hanger in the sink. Employee removed hanger. 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/

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

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with lime food and lime scale debris.

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop ice in bar area.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks outside not properly secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted for protection.

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

Basic - Food stored on floor. Sauce stored on floor of kitchen. Ginger stored on floor of sushi prep area. Salmon stored on the floor of walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer in prep kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used to dispense salt not stored above the food. Employee stored correctly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster and microwave oven on cook line have built up food debris. Also toaster oven in sushi prep area has built up food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored above food to be served to the public in glass upright reach in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in sushi prep area not inverted for protection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wash cloth on cutting board in kitchen not stored in sanitizing solution.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rinsed gloves in sink. Inspector intervened and instructed employee to remove gloves and wash hands before working with food. Employee removed gloves, washed hands and put new gloves on.

High Priority - Toxic substance/chemical improperly stored. Air freshener spray on shelf over clean dish area. Operator removed air freshener spray from shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled with food debris. Vegetable dicer blades soiled with food debris.Cooler cutting boards on cook line soiled. Soda gun closes to bathrooms soiled with debris.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind bar. Evident of ice and straws in hand washing sink. Discussed with operator that hand washing sinks are only for hand washing.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling and sides of ice machine soiled with mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean plate ware in dish area. Operator removed drink from shelf. 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 phone on cutting table of reach in cooler on cook line. Operator removed phone from cutting board. Corrected On-Site

Basic - Food stored on floor. Cases of beef on floor in walk in freezer. Metal pans of sauce stored on floor in walk in freezer. Operator put items on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven and convection oven on cook line soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of coolers on cook line soiled with food debris.

Basic - Stored food not covered. Krab Rangoon stored uncovered in walk in freezer. Operator covered food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over noodles and broth on cook line.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice. Cook time marked rice. Rice started at 2. Corrected On-Site

Intermediate - Food-contact surface soiled. Cutting board staining on cook line. Slicer guard in back kitchen soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl in panko, portion cup in tomato sauce.

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. At cook line

Basic - Food stored on floor. Soy sauce on floor in stock area.

Basic - In-use tongs stored on equipment door handle between uses. On oven at cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 75 degrees Fahrenheit water,

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At sushi line