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Licensee
Name: NICKI'S WEST 59 License Number: SEA5103668
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Ownership Changed Secondary Status:
Location Address: 1830 W 59 ST
BRADENTON, FL 34209-4630

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/30/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
25-10-4    Basic - Coffee filters at wait station not stored in a protected manner to prevent contamination. **Warning**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Admin Complaint**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
22-04-4    Basic - Lime scale build-up inside ice machine. **Repeat Violation** **Warning**
14-67-4    Basic - Reach-in cooler gasket on cooks line torn/in disrepair. Door would not remain shut during inspection. **Repeat Violation** **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets throughout kitchen. **Repeat Violation** **Warning**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. (Two unused reach in cooler, one containing a rat trap, and an out of use washing machine at the exterior of restaurant) **Repeat Violation** **Admin Complaint**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler (ambient air temperature 59°F) Sliced tomatoes ; Plant Foods (62°F - Cold Holding) chopped lettuce ; Plant Foods (62°F - Cold Holding) shredded cheese ; Dairy (62°F - Cold Holding). Operator is using walk in cooler for non perishable food and salad only. Advised operator to place cut leafy greens, sliced tomatoes and shredded cheese on on ice. Advised operator to remove pre-made salads from walk in cooler. At reach in cooler on cooks line across from stove: angel hair ; Plant Foods (59°F - Cold Holding) egg wash**Repeat Violation** **Repeat Violation** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. (Raw eggs over peach almond bread pudding and uncovered salad dressing at sliding door reach in cooler proximal to kitchen entrance) **Corrected On-Site** **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution on cooks line exceeds the maximum concentration allowed. **Repeat Violation** **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink proximal to wade washing area. **Warning**
27-23-4    Intermediate - Hot water at handwash sink at wait station does not reach 100 degrees Fahrenheit. Allowed water to run for approximately three minutes. Water temperature from 89 to 90°F. **Warning**
53A-05-5    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/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. linguine ; Plant Foods (65°F - Cooling) located at reach in cooler on cooks line across from stove. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. At sliding door reach in cooler proximal to hand washing sink (spinacopida, marinara and meat sauce, mousaka) , sliding door reach in cooler proximal to kitchen entrance (chili, peach almond bread), at reach in cooler on cooks line (angel hair pasta, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
53B-05-5    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. **Repeat Violation** **Admin Complaint**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.