NICHOLAS FAMILY RESTAURANT
615 N 6 AVE, Wauchula FL 33873
Last inspected May 23, 2025 · 6 visits since October 2023
□ 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.
OCT 23
FEB 24
OCT 24
APR 25
MAY 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Inspector provided handout.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024070668 | Oct 23, 2024 | Feb 3, 2025 | $400 |
| 7--2020035660 | Jun 11, 2020 | Sep 30, 2020 | $800 |
| 7--2019039100 | Jul 26, 2019 | Sep 3, 2019 | $800 |
| 7--2018043154 | Jul 17, 2018 | Sep 19, 2018 | $400 |
| 7--2018022068 | Mar 21, 2018 | May 3, 2018 | $200 |
Inspection history
6 visits, newest first
May 23, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Building components, attachments or fixtures in poor repair. Observed two booths with torn cushion seats and one booth with a broken board below the seat cushion in the dining room.
Apr 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority5 Intermediate14 Basic
Show 27 findings ▾
Container of medicine improperly stored. Observed a bag of cough drops in the wait staff area beside kitchen, employee moved.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. In the reach in freezer in the kitchen, there was 10 pounds of broccoli in a tub with an employees bag of m&m's in direct contact with it, operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed flat of raw hard shell eggs over sliced American cheese in the reach in cooler, operator moved. Observed raw steak over a container of yellow rice, operator moved.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change his gloves while prepping food then changing tasks to help in the dish area, explained the importance of hand washing and changing gloves, employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The dessert cooler out in the dining area was at 67 degrees, operator stated desserts have been in the case for a while. Operator discarded desserts- 4 slices of strawberry cheesecake, 5 slices of coconut cake, 2 slices of key lime pie, and 1 slice of apple pie.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The dessert cooler out in the dining area was at 67 degrees, operator stated desserts have been in the case for a while. Operator discarded desserts- 4 slices of strawberry cheesecake, 5 slices of coconut cake, 2 slices of key lime pie, and 1 slice of apple pie.
Toxic substance/chemical improperly stored. Observed bleach stored with food in the dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with food debris on it.
Handwash sink used for purposes other than handwashing. Observed hand washing sink next to the oven on the cook line with build up grease in it.
No probe thermometer provided to measure temperature of food products.
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 and Lodging Association (SafeStaff) 866-372-7233.
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. Sent operator a copy by email.
Bowl or other container with no handle used to dispense food. Observed a bowl in a container of bread crumbs under the oven in the dish area. Observed a bowl in a container of yellow rice in the reach in cooler in the kitchen.
Carbon dioxide/helium tanks not adequately secured. Observed 3 tanks not secured in the kitchen by the back door.
Ceiling/ceiling tile shows damage or is in disrepair. Observed there is a leak from the ceiling tile in the kitchen, operator stated he is going to submit a work order.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse and jacket stored on a shelve above a case of potatoes, employee moved.
Equipment in poor repair. Observed 2 reach in freezers in the kitchen with duck tape on the sliding door. Observed reach in cooler in kitchen the gasket is torn. Observed dessert cooler is not cooling properly out front.
Food stored on floor. Observed container of bread crumbs on the floor in the dish room and observed 2 containers of oil and 2 bags of panko seasoning on the floor in the dry storage area, operator put on shelves.
In-use tongs stored on equipment door handle between uses. Observed tongs on the the handle of the oven on the cook line, operator moved.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper-well in the kitchen is not running sufficiently to clean the scoops.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the dessert case located by the cash register.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the hand washing sink on the cook line next to the oven.
Screen in door torn/in poor repair. Observed screen door at the back door is torn.
Stored food not covered. Observed a container of ice not properly covered in the dining room near customer tables, employee covered.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located by the 3-compartment sink is in the red.
Oct 24, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the hose outside needs one, hose located by mop sink.
Identity of food or food product misrepresented. Establishment offers Broiled, Fried, and Stuffed Grouper with homemade crabmeat on their menu. Establishment has no Grouper on site and cannot provide a recent invoice, Swai is utilized. Also, they are utilizing Surimi Flakes as their crabmeat.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dining and kitchen areas.
Floor soiled/has accumulation of debris. Observed in kitchen and cook line there is a lot of food debris under the equipment.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in walk in cooler, storage and hallway no covers on the lights.
Missing drain plug at dumpster.
Screen in door torn/in poor repair. Observed back screen door, screen was torn in a couple of places and exposed.
Unnecessary items/unused equipment on the premises. Observed old rusted meat saw stored in food/dish area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the kitchen area are soiled.
Oct 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 10 high priority.
10 High priority4 Intermediate14 Basic
Show 28 findings ▾
Container of medicine improperly stored. Observed medicine in wait staff area and in cook area. Manager removed.
Dented/rusted cans present. See stop sale. Observed 4 rusted cans of ketchup on the can storage rack.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cooks putting gloves on without washing hands first after switching tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork chops over ready to eat stuffed crabmeat in the reach in cooler in kitchen area, manager moved.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler Cole slaw and soup that was not date marked and made on 10/19/24. Manager corrected.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 6 flats of shell eggs stored at room temperature on cook line. Operator placed into refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham holding at 84F. and rehydrated hash browns holding at 75F. at grill station. Pancake and waffle batters containing dairy were stored at room temperature in kitchen. Butter packets holding at 67F. at server station. Operator states products were on counter for an hour. Operator placed into refrigerator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty holding at 74F. and sausage links holding at 70F. at grill station. Operator reheated products to over 165F.
Toxic substance/chemical improperly stored. Observed bleach stored with food in dry storage room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the hose outside needs one, hose located by mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer had a lot of food debris on it.
Identity of food or food product misrepresented. Establishment offers Broiled, Fried, and Stuffed Grouper with homemade crabmeat on their menu. Establishment has no Grouper on site and cannot provide a recent invoice, Swai is utilized. Also, they are utilizing Surimi Flakes as their crabmeat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink in kitchen area, no paper towels.
No probe thermometer provided to measure temperature of food products.
Buildup of food debris/soil residue on equipment door handles. Observed door handles on reach in cooler and hand wash sink on cook line need to be cleaned, manager corrected.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard underneath black mats in cook area.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dining and kitchen areas.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cup without lid on shelve next to microwave in kitchen.
Floor soiled/has accumulation of debris. Observed in kitchen and cook line there is a lot of food debris under the equipment.
Food stored in a location that is exposed to splash/dust. Observed condensation from condenser unit in walk in freezer falling directly onto food products causing ice build up on the food.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in walk in cooler, storage and hallway no covers on the lights.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of dust on fixtures above dining room tables.
Screen in door torn/in poor repair. Observed back screen door, screen was torn in a couple of places and exposed.
Unnecessary items/unused equipment on the premises. Observed old rusted meat saw stored in food/dish area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the kitchen area are soiled.
Working containers of food removed from original container not identified by common name. Observed flour, sugar and seasoning in containers not labeled. Manager corrected.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 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. Soup found at 120F after 2 hours cooling. Operator reheated to 165F within 2 hours and will start cooling process again making sure that the food is cooled from 135F to 70F within 2 hours and from 70 F to 41F within 4 more hours for a total of cooling from 135F to 41F within total of 6 hours.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoops in dipperwell that was not running and water was slimy, when drained black sludge was on interior of well. Operator drained and cleaned and sanitized. Scoops were sent through dishwash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (54F - Cold Holding) at cookline. In ice bath. Ice not to height of food. Operator added more ice. Observed cut lettuce (45F - Cold in cooler for two hours placed in walk-in to quickly cool to 41F within 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (119F - Hot Holding)on steam table not stirred with frequency to promoate even heating throughout product. Operator stirred and covered product.
Handwash sink used for purposes other than handwashing. Handsink at waitstaff area Used as dumpsink as evidenced by ice cubes n basin.
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. Operator had employees sign and date form during inspection.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other Observed raw chicken and raw fish dipped on same batter ingredient's. Cross contamination of raw chicken and fish. Cook dumped batter ingredients before continuing to fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad prep cooler (); cut lettuce in water 3lbs (51F - Cold Holding); cut tomatoes 10lbs (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter held at room temperature on counter butter (78F - Cold Holding) 50ea Operator states butter has been on table for 3 hours. Must discard at 3pm. Observed salad prep cooler (); cut lettuce in water 3lbs (51F - Cold Holding); cut tomatoes 10lbs (51F - Cold Holding) see stop sale. Operator found cooler was against wall and could not circulate air properly moved cooler away from wall and unit began to cool.
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. Inspector provided handout.
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. Inspector provided handout. Operator had employees sign.
Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard.
Employee with no hair restraint while engaging in food preparation. Cook no hair cover.
No Heimlich maneuver/choking sign posted. Inspector provided handout.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed new concrete floor in walk-in cooler unsealed concrete.
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.