Nicks Family Diner

23911 Sorrento Ave, Sorrento, FL 32776 · Permanent Food Service · License 4500954

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
2 high priority (no follow-up needed), 3 intermediate (1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

17 violations found

First visitAug 10, 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.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from two days prior. Raw Shell Eggs (58°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from two days prior. Raw Shell Eggs (58°F - Cold Holding)
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Long white cutting board on prep table. Fryer baskets soiled. Slicer soiled. Soda nozzles Coffee pots at front counter.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used as dish sink.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of lemonade. Operator removed.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Bag with watermelon in white reach in cooler. Operator discarded.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink cup. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In sugar container. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Gaskets on reach in cooler next to cook line. Reach in cooler interior dish area not working.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven at cook line. Microwaves in the kitchen at front counter.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Upright white reach in cooler interior. Interior white chestnut freezer in the kitchen. Reach in cooler interior to the left of cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Upright white reach in cooler exterior Upright white reach in cooler gasket. Exterior white chest freezer in the kitchen Gaskets on white chest freezer in the kitchen. Reach in cooler gaskets to the left of cook line. Stove top heavily soiled.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by hand sink in the kitchen.
  Floor soiled/has accumulation of debris.
  Floor in the corner of upright white reach in cooler. Floor at cook line.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  One tank in the kitchen.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.