Pickles Ny
Last inspected: Feb 24, 2026
55
Score
Across the available record, Pickles Ny has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 87, which Pickles Ny's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Sep 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Mar 24, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - breaded chicken (82 - Hot Holding). Observed on counter. Manager put back in oven for reheat - sauerkraut (82 - Hot Holding). Observed on shelf at cooktop. Manager put on flattop for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheesecake (52 - Cold Holding) - manager moved to walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - bar hand wash sink no paper towels and soap **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent dusty at corner of prep station
36-34-5
Basic - Floor soiled/has accumulation of debris. - below dish machine
36-73-4
Basic - Reach-in cooler interior have accumulation of soil residues. - salad cooler **Corrected On-Site**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. - salad cooler **Corrected On-Site**
29-49-6
55
Oct 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents in customer area dusty
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door. Manager removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler fan covers dusty, unit at front near bar
23-03-4
86
Feb 14, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tortilla wraps at walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs and sausage temping between 48F-50F at cooks line. Operator moved items to reach in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line had tongs hanging **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corned beef made at facility not date marked at walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Various chemicals in spray bottles not labeled at wait staff area
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting boards on make tables at cooks line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on storage rack at dish wash area **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Green lids covering chicken,egg and tuna salad are cracked **Corrected On-Site**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
22-08-4
45
Oct 16, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test kits , please reorder **Warning** - From follow-up inspection 2023-10-16: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. -slicer has a vise grip as a temporary repair -ripped gaskets at the cooks line -ripped gasket **Warning** - From follow-up inspection 2023-10-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Line sink **Warning** - From follow-up inspection 2023-10-16: **Time Extended**
31B-04-4
82
Oct 13, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding); cut lettuce (47F - Cold Holding); air ambient temperature (42F - ambient ) operator reciieved 3 different delivery, walk in cooler is connected to the walk in freezer recommend that they open the freezer to help the unit recover At the line make cooler Make cooler ; cream cheese (48F - Cold Holding); slaw (46F - Cold Holding); potato salad (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pastrami made at the location 120° hot hold operator returned to reheating **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda bar gun has build up **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova salmon not identified Operator removed menus and began marking menu **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test kits , please reorder **Warning**
16-37-1
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/ no food manager on duty over 4 employees working **Warning**
53A-05-6
Basic - Light not functioning. 2 lights in the hood are out **Warning**
36-62-4
Basic - Equipment in poor repair. -slicer has a vise grip as a temporary repair -ripped gaskets at the cooks line -ripped gasket **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor at the table legs, base boards and under equipment **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Line sink **Warning**
31B-04-4
35
Mar 14, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned desserts
02C-02-5
Basic - Equipment in poor repair. -gasket ripped on the line make cooler
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
82
Aug 11, 2022
Routine - Food
7 major violations. 4 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Luis new manager
53A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on the printed menu .
02B-01-5
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/
53A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No posted consumer advisory, Emailed a copy to the operator
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned meats, coke slaw not dated
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over the make cooler
12B-07-4
Basic - Equipment in poor repair. Gaskets ripped on the make coolers Gaskets on the superior 3 door cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior shelf rusted out
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -make cooler has towels lining the interior
22-16-4
41
Frequently Asked Questions
When was Pickles Ny last inspected?
The most recent health inspection at Pickles Ny on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Pickles Ny?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Pickles Ny.
How does Pickles Ny compare to other restaurants in Longwood?
Pickles Ny most recently scored 55 out of 100, which is lower than the Longwood average of 87.
Has Pickles Ny's inspection record improved over time?
Results have been roughly steady. Inspections at Pickles Ny have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pickles Ny means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pickles Ny inspected?
Based on the inspection history on file, Pickles Ny is inspected around three times per year on average.
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