MR NICKS SUB SHOP
108 SE 1 ST, Fort Lauderdale FL 33301
Last inspected Dec 17, 2025 · 9 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 24
JUL 24
AUG 24
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031940 | May 14, 2024 | Jun 24, 2024 | $400 |
Inspection history
9 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep room - chili (122-125F - Hot Holding) - per operator 3 hours. Advised operator to immediately reheat to 165F. Operator increased heat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Show the remaining 2 findings ▾
Walk-in cooler shelves with rust that has pitted the surface.
Water draining onto floor surface. 1. Water from drain at prep area hand sink draining onto floor. 2. Cold Water from front counter hand sink draining onto floor.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Back prep room- grits (112-120F - cooling) - cooling 15 minutes at 11:30am at 11:45am 111-115F. At this rate proper cooling will not occur. Operator moved item to walk in to expedite cooling.
Cookline - left flip top - Raw beef stored over ready-to-eat milk and cooked beef. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cheese (41-49F). Per operator item placed in unit approximately 3 hours ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
Buildup of food debris/soil residue on equipment door handles and gaskets of all front line cold holding units; Buildup of food debris/soil residue on exterior of microwave; Buildup of food debris/soil residue on Cookline shelving.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cooked raw eggs and then handled ready to eat tater tot's without washing hands. Operator removed gloves washed hands and put on new gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of Raw chicken tenders stored over ready to eat onion rings in reach in freezer. Operator inverted
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip middle flip top cooler- cooked chicken (50F - Cold Holding). Per operator chicken was cold holding in unit over night. Items were not prepped or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen middle flip top cooler. cooked chicken (50F - Cold Holding). Per operator chicken was cold holding in unit over night. Items were not prepped or portioned today. See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed reportable food borne illnesses. Provided handout to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator
Handwash sink used for purposes other than handwashing. Employee drink stored in kitchen employee hand wash sink. Operator removed.
Manager or person in charge lacking proof of food manager certification. Kennith Sturrup Warning**
Garbage can located outside has no lid or lid open/broken.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice dispenser soiled. Operator cleaned.
Handwash sink not accessible for employee use at all times. Observed mop bucket in front of back dish area employee hand sink. Operator moved mop bucket away from sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back dish area. Ceiling AC vent soiled.
Equipment in poor repair. Chest freezer in prep station left of cookline has torn gasket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on employee hand sink. Operator placed in sanitizer
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F, chicken salad 53 F, pasta salad 52F, potato salad 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen. Food not prepped or portion today. Food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler, per manager tomato was sliced at 8 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F, chicken salad 53 F, pasta salad 52F, potato salad 53F, roast beef 53F, ham 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen. Food not prepped or portion today. Food being held more than 4 hours. Stop sale issue....ham 44F, turkey 44F, cheeses 45F in walk in cooler. Door was not closed properly. Food being held less than 4 hours. Employee closed door properly
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler, per manager tomato was sliced at 8 am. Stop sale issue. Employee discarded food.
Equipment in poor repair...gasket torn in 3 door reach in cooler at kitchen
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F, chicken salad 53 F, pasta salad 52F, potato salad 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen. Food not prepped or portion today. Food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler, per manager tomato was sliced at 8 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 52F, cooked chicken breast 51F, cheeses 52F, ricotta cheese 52F, tuna salad 53F, chicken salad 53 F, pasta salad 52F, potato salad 53F, roast beef 53F, ham 53F in flip top 3 door reach in cooler cooler and cooked steak 50F, raw hamburger 50F in bottom shelf at Avantco reach in cooler at kitchen. Food not prepped or portion today. Food being held more than 4 hours. Stop sale issue....ham 44F, turkey 44F, cheeses 45F in walk in cooler. Door was not closed properly. Food being held less than 4 hours. Employee closed door properly
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 1:41 pm slice tomatoes 56F in flip top cooler, per manager tomato was sliced at 8 am. Stop sale issue. Employee discarded food.
Equipment in poor repair...gasket torn in 3 door reach in cooler at kitchen
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No paper towels or mechanical hand drying device provided at handwash sink. Back prep area hand sink. Operator replaced.
No soap provided at handwash sink. Back prep area hand sink. Operator replaced.
Spray bottle containing toxic substance not labeled. Front counter. Operator labeled.
Water leaking from pipe and/or faucet/handle. Front counter hand sink. Operator made adjustments.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.