Mr Nicks Sub Shoppe Improves its Sanitary Rating
901 S Andrews Ave
Fort Lauderdale, FL 33316
Health Inspection Reports
1/19/2017 | 0 Violations | Rating 5/5
No Violations Were Observed
1/5/2017 | 4 Violations | Rating 4.5/5
Basic - - From inspection on 2016-12-29: Basic - No hot running water at mop sink. **Warning** - From follow-up inspection on 2017-01-05: **Time Extended**
Basic - - From inspection on 2016-12-29: Basic - No mop sink or curbed cleaning facility provided.**Warning** - From follow-up inspection on 2017-01-05: Time extended **Time Extended**
Intermediate - - From inspection on 2016-12-29: Intermediate - Hot water not provided/shut off at employee handwash sink. By employee bathrooms **Warning** - From follow-up inspection on 2017-01-05: **Time Extended**
Intermediate - - From inspection on 2016-12-29: Intermediate - No running water at mop sink. **Warning** - From follow-up inspection on 2017-01-05: **Time Extended**
12/29/2016 | 15 Violations | Rating 3.5/5
Basic - Build-up of grease on nonfood-contact surface. Cook line equipment **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee **Warning**
Basic - Faucet/handle missing at plumbing fixture. In employee bathrooms missing hot water handle unable to torn on hot water **Warning**
Basic - Hole in ceiling. Above hood system **Warning**
Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above flip top reach in cooler and above storage shelving **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen **Warning**
Basic - No hot running water at mop sink. **Warning**
Basic - No mop sink or curbed cleaning facility provided.**Warning**
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. **Warning**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. By employee bathrooms **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - No running water at mop sink. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection observed 5 employees without training . person in charge only able to provide 2 expired certificates expired 8/16 **Warning**
4/15/2016 | 3 Violations | Rating 4.75/5
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
10/9/2015 | 6 Violations | Rating 4.25/5
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water and open drink container
Basic - Ice scoop handle in contact with ice.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 Compartment sink
4/22/2015 | 3 Violations | Rating 4.5/5
Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
High Priority - Raw animal food not properly separated from ready-to-eat food.
High Priority - Raw animal food stored on same shelf as ready-to-eat food.
10/30/2014 | 4 Violations | Rating 4.75/5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floor tiles cracked, broken or in disrepair.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Steak, Walk In Cooler **Corrected On-Site**
4/25/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
2/26/2014 | 11 Violations | Rating 4/5
Basic - Bathroom door not self-closing. **Warning**
Basic - Employee personal items stored in or above a food preparation area. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
Basic - No suitable facilities provided to store employee clothing and other possessions. **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site** **Warning**
9/24/2013 | 6 Violations | Rating 4.25/5
Basic - Employees with no hair restraint while engaging in food preparation.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Wet mop not stored in a manner to allow the mop to dry.
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. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs on top ham
High Priority - Raw animal food stored over ready-to-eat food. Raw Eggs on top of Rte ham,
3/28/2013 | 3 Violations | Rating 4.5/5
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Basic - Food stored on floor.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
9/7/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
8/31/2012 | 6 Violations | Rating 4/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Observed employee with no hair restraint.
Lights missing the END CAPS
6/20/2012 | 5 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Corrected On Site.
Observed single-service articles stored without protection from contamination.
Lights missing the proper end caps.
5/10/2012 | 2 Violations | Rating 5/5
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.
Violation: 36-22-1Observed standing water on mop sink
9/1/2011 | 19 Violations | Rating 1.75/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rose beef, milk walk in cooler
Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg, tuna, cooked mushroom 53 degrees,chicken,ham,cheese ,peperoni 47 degrees,reach in cooler Corrected On Site. food was less than 4 hours, iced down food
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler
Critical - Observed raw animal food stored over ready-to-eat food. egg above ready eat food ham Corrected On Site.
Critical - Observed food stored on floor. sugar, bread crumb
Critical - Observed uncovered food in holding unit/dry storage area. cut onion, walk in cooler
In-use utensil not stored with handle above the top of ready to eat food. sugar Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses.server station Corrected On Site.
Critical - Observed soiled reach-in cooler shelves. rusted and pitted. kitchen
Observed utensils stored in crevices between equipment. can opener between 3 compertment sink and wallb Corrected On Site.
Critical - Vacuum breaker mising at hose bibb. mop sink
Critical - Handwash sink not accessible for employee use at all times. bread stored over handwashing sink,kitchen Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
Observed standing water on mop sink
Observed dusty air conditioning vent. walk in cooler
Critical - Observed unlabeled spray bottle. degreaser bottle Corrected On Site.
12/22/2010 | 6 Violations | Rating 4/5
Critical - Observed food stored on floor. chips, sugar
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. male employee Corrected On Site.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Observed employee with no hair restraint. two employees
Critical - Observed soiled reach-in cooler gaskets. cookline
Wet mop not hung to dry.
7/7/2010 | 0 Violations | Rating 5/5
No Violations Were Observed
7/7/2010 | 7 Violations | Rating 4/5
Critical - Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
Please see inspection report for more details.
Critical - Wet Cleaning. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. (B) The washing procedures selected shall be based on the type and purpose of the EQUIPMENT or UTENSIL, and on the type of soil to be removed.
Critical - (A) Except for refilling a CONSUMER'S drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, FOOD EMPLOYEES may not use TABLEWARE, including SINGLE-SERVICE ARTICLES, soiled by the CONSUMER to provide second portions or refills.
Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
Please see inspection report for more details.
Please see inspection report for more details.
3/2/2009 | 14 Violations | Rating 3/5
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwash sink not accessible for employee use at all times.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Lights missing the proper shield, sleeve coatings or covers.endcap
Critical - No handwashing sign provided at a handsink used by food employees.
Observed ceiling soiled with accumulated grease.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed employee with ineffective hair restraint.
Observed employee with no hair restraint.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed live flies in kitchen.
Observed personal care item stored with food.employee clothes
Critical - Observed soiled reach-in cooler gaskets.
Wet mop not hung to dry.
9/12/2008 | 0 Violations | Rating 5/5
No Violations Were Observed
9/9/2008 | 7 Violations | Rating 3.5/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- Corrected On Site-ice bath will be used during lunch time and items rotated back at 3pm.
Critical - Observed an unprotected ice machine in a customer/nonsecure area
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-sliced turkey breast.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-tuna salad in wic.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-sliced cold cuts in wic.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-tuna in wic.
Wet wiping cloth not stored in sanitizing solution between uses.