Nigels Origins
50 Origins Main St Unit 102, Inlet Beach, FL 32461 · Permanent Food Service · License 7602362
What drove the grade
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection7 intermediate (1 fixed on the spot, 4 repeats), 4 basic (1 repeat); intermediate violations cost 18 at most-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 · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate7
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed in house ROP tuna stored in upright freezer in storage area past ware washing location not bearing a label.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Zoey Guillory.
Repeat violation
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 test strips for Chlorine dish machine and sink & surface at 3 compartment sink. Provided test strips to establishment.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Canned drink stored in drain of hand wash sink behind register.
Code 35, Insects, rodents, pests and animals: Nonservice animals in the food establishment or on premises.
Observed a dog on a leash sitting with 3 people at a dining room table inside establishment. Owner of dog stated it was not a service animal and left the building. Provided establishment with ADA requirements form.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Previous manager certification expired 2-25-20 for William Weil. No CFM available upon request.
Repeat violation
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Zoey Guillory hired February 2026.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Banana on stick, cheese cake on stick & key lime pie on stick stored in freezer not protected or covered.
Repeat violation
Food stored on floor.
Case of liquid chocolate mix stored on floor in back kitchen.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Drink with straw stored in upright freezer nest to cheese cake on a stick.
Code 25, Single-service items: Single-service articles improperly stored.
Napkins stored on floor in back 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.