Nomiki's Plakka
12901 McGregor Blvd #3, Fort Myers, FL 33919 · Permanent Food Service · License 4603765
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 intermediate (fixed on the spot), 8 basic (2 repeats)-12
- Safety score88
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 visitAug 5, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked rice in walk in cooler in not date marked. Operator date marked foods.
Fixed on the spot
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packaged frozen spinach thawing in standing water.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave oven has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with gray-like substance on walk in cooler curtains.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath outside mop sink.
Educated operator on importance of fixing mop sink.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cook line. Educated operator on fixing floor.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and warewashing areas.
Observed acoustic ceiling tiles in kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.