Nick's Bar
Last inspected: Feb 13, 2026
78
Score
Public records show nine inspections at Nick's Bar stretching back to 2022. The most recent report on file is from Feb 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
“Clam/mussel/oyster tags not marked” comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average Hollywood restaurant scores 75. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quatnary test strips for three compartment sink.
16-37-1
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tags removed from original container. Operator placed tags back into original container l **Corrected On-Site**
01C-06-5
78
Sep 17, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1. Observed mahi bearing the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator food thawing in unit over night. ROP see stop sale 2. Observed raw salmon bearing the label to remove from ROP before thawing, thawing in walk in cooler in ROP. per operator raw salmon thawing in walk in cooler over night. see stop sale. 3. Observed raw grouper Bering the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator grouper thawing overnight in unit in ROP. See stop sale
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open steak over ready to eat fries in reach in freezer. Operator inverted **Corrected On-Site**
08A-02-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed 10 ounce cup used as scoop in oil container. Employee removed **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1. Observed mahi bearing the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator food thawing in unit over night. ROP see stop sale 2. Observed raw salmon bearing the label to remove from ROP before thawing, thawing in walk in cooler in ROP. per operator raw salmon thawing in walk in cooler over night. see stop sale. 3. Observed raw grouper Bering the label to remove from ROP before thawing, thawing in ROP in walk in cooler. Per operator grouper thawing overnight in unit in ROP. See stop sale
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on kitchen flip top coolers contain cut marks **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer
14-69-4
55
Mar 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection **Warning** - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Food stored on floor. containers of food stored on floor during preparation. Operator elevated **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks **Warning** - From follow-up inspection 2025-03-11: Observed at callback same **Time Extended**
14-09-4
82
Mar 10, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
55
Oct 15, 2024
Routine - Food
7 major violations. 6 minor violations.
View 13 violations
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. Printed flier, operator posted **Corrected On-Site**
11-27-4
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/
53A-05-6
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit provided are damaged/ wet.
16-37-1
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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.
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed oyster consumer advisory. Operator posted in bar. **Corrected On-Site**
02A-01-4
Intermediate - Soda nozzles surface soiled with slime. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Stored food not covered. Lemon in bar counter not covered. Operator covered **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. Cases of raw chicken stored on floor inside walk in freezer.
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on top prep table in kitchen. Operator moved **Corrected On-Site**
40-06-5
Basic - Commercially processed reduced oxygen packaged fish ( salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut packaging open during inspection. **Corrected On-Site**
06-09-1
Basic - Cardboard used to line food-contact shelves inside walk in cooler.
14-05-4
37
May 14, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed and placed working tongs in clean sanitized container. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Plastic bins not properly air-dried - wet nesting at storage area. Operator separated bins to dry. Observed cleaned and sanitized bins stacked wet. Operator separated to dry. **Corrected On-Site**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wipe cloths in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable at cook-line.
14-09-4
Basic - Floor area(s) covered with standing water at kitchen area. Operator mopped up water. **Corrected On-Site**
36-22-4
Basic - Food stored on floor . Observed box of beef stored on floor at walk-in freezer. Operator moved. **Corrected On-Site**
08B-38-4
55
Jul 26, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, open case raw chicken tenders above bags of onion rings.
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Handsink at bar blocked with container of syrup bottles. Manager removed container. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ Robert Bettencourt 10-18-18 ServSafe **Repeat Violation**
53A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in reach in freezer by cook line. **Repeat Violation**
12B-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and 3 door lowboy cooler. Manager removed knives, **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left ice machine has mold like build up around upper baffle. **Repeat Violation**
22-20-5
55
Mar 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any clam tags.Reviewed with employee and manager proper date marking for tags. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-28: Observed at callback inspection same. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soups in walk in cooler and bus-pan of portioned wings in walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: Observed at callback inspection same. **Time Extended**
08B-38-4
86
Jul 20, 2022
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In walk in freezer case of frozen fish above cases of tortilla wraps 2) In reach in freezer by cook line container of portioned raw breaded shrimp above bags of fries.
08A-02-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink quaternary sanitizer at 100ppm quaternary. Employee added tablets to bring level to 200ppm. **Corrected On-Site**
22-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on exterior faucet with hose attached.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chowder (71F - Cold Holding). Per manager in cooler overnight. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chowder (71F - Cold Holding). Per manager in cooler overnight.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Server dumped drinks in hand sink by dish area. Reviewed policy that hands sinks are for washing hands only. **Corrective Action Taken**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operation using quaternary sanitizer tablets, have chlorine sanitizer test kit.
16-32-5
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/ Steve Beatrice - PIC
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large buckets of soup and house sauces in walk in cooler with no date marks. Per manager items made day before minimum.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of right side ice machine has mold like buildup.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi portions in right fliptop unit at cook line thawed and still in unopened packages.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Bus pans of portioned wings on floor in walk in freezer. Employee moved onto shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and inside of door on lowboy cooler at fryer station have food debris buildup.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in reach in freezer by cookline and in left fliptop unit. Manager removed beverages. **Corrected On-Site**
12B-13-4
21
Frequently Asked Questions
When was Nick's Bar last inspected?
The most recent health inspection at Nick's Bar on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Nick's Bar?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Nick's Bar.
How does Nick's Bar compare to other restaurants in Hollywood?
Nick's Bar most recently scored 78 out of 100, which is higher than the Hollywood average of 75.
Has Nick's Bar's inspection record improved over time?
Yes. Recent inspections at Nick's Bar have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Nick's Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Nick's Bar inspected?
Based on the inspection history on file, Nick's Bar is inspected around three times per year on average.
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