The Nest
200 Eagle Ridge Dr, Davenport, FL 33837 · Permanent Food Service · License 6304789
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitAug 26, 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.
4 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.
Various items in freezer and coolers.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
110°F. Advised cook to turn heat up on grill to reach 135°F.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on grill cold hold unit soiled with mold like substance.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
dish machine spray station.
Earlier inspections 1
Follow-up to an earlier licensing inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
Open and operating, no application on file for change ownership.
Administrative complaint
At the first visit
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment has changed ownership, application has been submitted. Establishment is open and operating verified new ownership. Priority: High Priority
Follow-up, May 15, 2026More time given
Intermediate2
Code 16, Dishwashing facilities and test kits: Observed: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
More time given
At the first visit
Dishmachine present but three compartment sink too small for largest piece of equipment/ utensils Priority: Intermediate
Follow-up, May 15, 2026More time given
Code 51, Other sanitary and safe operation: Observed: No plan review submitted and approved - renovations were made or are in progress.
Refrigerators outside not being used. To go containers and single service items still being stored in outdoor storage area.
Administrative complaint
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Per previous plans dump sink at bar used as handwashing sink and handwash sink at bar removed. One , two door reach in freezer, and one , two door reach in cooler located in adjacent golf cart storage building with open ceiling (not smooth and easily cleanable open rafters). Single service cups utensils, and to go containers located in this building as well. Priority: Intermediate
Follow-up, May 15, 2026More time given
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.