Nickers
Last inspected: Nov 7, 2025
45
Score
Inspectors have visited Nickers seven times, with records going back to 2023. The latest inspection on file is from Nov 7, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly three violations before.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
By comparison, the average Florida facility scores 72, putting Nickers on the weaker side. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 7, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cheese in walk in cooler. Operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw filet (45F - Cold Holding), reach in cooler beside cook line, held less than four hours per operator. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior reach in drawers on cook line -interior of microwave and ovens on cook line -cutting boards on cook line
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared ahi tuna on La Margarita menu, operator made new menus with asterisks and printed. **Corrected On-Site**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and grills on cook line -filters on hood suppression system -rack on cook line -speed rack beside ice machine
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
13-04-4
Basic - Holes in or other damage to wall in hallway in kitchen.
36-24-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. -Pepsi cooler in kitchen
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area, cook line
36-27-5
45
Jun 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 48f, Shredded cheese 47f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -In warewash. **Corrected On-Site**
31A-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from ovens.
14-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. **Corrected On-Site**
14-69-4
Basic - Cove molding at floor/wall juncture broken/missing. -In the back of the kitchen, on left side of side exit door.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan cover.
23-03-4
61
Dec 18, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in dish storage area.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions (119F - Hot Holding); cooked mushrooms (124F - Hot Holding), held less than four hours per operator. Operator reheated on stove. Onions, 168F...mushrooms 168F. **Corrected On-Site**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Dry goods and pans storage have shelves with rust that has pitted the surface.
14-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on cook line. Employee removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. -on oven door. **Corrected On-Site**
10-20-4
Basic - Light not functioning. -under hood suppression system. Maintenance replaced. **Corrected On-Site**
36-62-4
52
Mar 18, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
May 30, 2023
Food-Licensing Inspection
No violations found.
100
May 26, 2023
Food-Licensing Inspection
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
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 cook handle quesadillas with bare hands. Chef coached . **Corrected On-Site**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over cooked chicken wings. **Corrected On-Site**
08A-05-6
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. Sushi rice. Manager determined correct time. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form. **Corrected On-Site**
03F-10-5
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.
53B-14-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Equipment in poor repair. -Bulk container lids cracked and held with duct tape.
14-11-5
32
Frequently Asked Questions
When was Nickers last inspected?
The most recent health inspection at Nickers on file is from Nov 7, 2025. The public record contains seven inspections in total.
What is the most common violation at Nickers?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Nickers.
Has Nickers' inspection record improved over time?
No. Recent inspections at Nickers have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Nickers means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nickers inspected?
Based on the inspection history on file, Nickers is inspected around three times per year on average.
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