Nic & Luc All Day Eatery
201 E Pine St #101, Orlando, FL 32801 · Permanent Food Service · License 5806686
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 2 basic-23
- Safety score77
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 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Butter packets ; (62°F - Cold Holding) on front counter less than 4hrs per operator. Operator moved to cooler for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-undercooked Salmon over cut lettuce in cooler. Operator removed
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Allergy pills next to portion cups. Operator removed
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cold smoked salmon ready to eat was portioned and frozen 9/12 then thawed on 9/14. Operator put correct date. cooked prime rib prepared and frozen on 8/31 cooked chorizo. Prepared and frozen 8/27 Thawed both on 9/16. Operator put new date
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Tested both digital and analog probe thermometers in ice water. Analog thermometer was reading 28°F. Operator calibrated to read 32°F
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator rinsed thermometer in handsink
No paper towels or mechanical hand drying device provided at handwash sink.
Front line hand sink. Operator replaced
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials L.B. 6/14/26
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Various dressings. Operator labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case of drinks on floor at front counter. Operator removed
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.