Nitro Restaurant
225 Sykes Creek Pkwy, Merritt Island, FL 32953 · Permanent Food Service · License 1505635
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. pot roast (129°F - Hot Holding)in steam well, cook placed on stove top to reheat to 165°F
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 5 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. pot roast (129°F - Hot Holding)in steam well, cook placed on stove top to reheat to 165°F
Fixed on the spotRepeat violation
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle at mop sink not labeled
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At bar, operator discarded
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door by triple sink
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By tea machine
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At bar, operator chained tank.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.