NIMO COASTAL MEDITERRANEAN
157 N US HWY 1, Tequesta FL 33469
Last inspected Aug 22, 2025 · 6 visits since December 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.
DEC 23
MAR 24
SEP 24
DEC 24
AUG 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Cheese and roasted red peppers. with mold-like growth. See stop sale.
★ 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--2025070068 | Aug 22, 2025 | Jan 26, 2026 | $400 |
Inspection history
6 visits, newest first
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Observed chlorine sanitizer hose in detergent bucket. Operator put chlorine sanitizer hose in chlorine sanitizer bucket, primed machine, rechecked - chlorine sanitizer 100ppm.
Non-food grade paper/paper towel used as liner for food container. Linen napkin stored and in direct contact with carrots at flip top cooler on cook line. Operator removed linen napkin.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over maple syrup at tall stainless cooler by ice machine. Operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach and artichoke dip made 8/9 at walk in cooler.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by range oven: diced mozzarella (47F - Cold Holding); buffalo sauce with butter (48F - Cold Holding) Observed products double panned. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator removed extra pan and placed directly into cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. caramelized onions (46F - Cooling) at 2:35; cooling since 10:30 - 46F at 3:12 Observed in deep container at flip top cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product on sheet pan and placed in reach in freezer to quick chill.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over ready to eat crab cakes at tall stainless reach in cooler, raw shell eggs over cooked rice at reach in cooler by ice machine. Operator stored all products properly.
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. Flip top across from char grill: chicken wings (45-46F - Cold Holding); roasted pepper sauce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from char grill: chicken wings (45-46F - Cold Holding); roasted pepper sauce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to mix product manually due to triple sink chemical dispenser not working properly.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork and raw lamb over peas and cooked rice at reach in cooler on cook line. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork chops at meat cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Mango burn sauce (cooked chiles) made 8/29; sofrito (cooked vegetables) made 9/5. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding) Observed in plastic portion cup inside of a metal pan at flip top cooler on cook line; yogurt sauce (61F - Cold Holding) Observed in ice bath by server expo area. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Mozzarella removed from plastic container and placed directly into metal pan. Yogurt sauce placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (81F - Hot Holding) Observed in squirt bottle at cook line; cooked potatoes (89F - Hot Holding) Observed in covered pan over cook line. Per operator, products out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time mark for remaining 3.5 hours. Time control procedure sent 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. Bodily fluids clean up procedure sent to operator.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo in ceviche, no proof of parasite destruction. Operator provided documentation during the inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0 ppm, pick up stick not submerged. Submerged pick up stick 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Steak over cooked meat balls. Chef reversed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fingerling potatoes cooked 1:30 at 2:30 (80°F - Cooling); fingerling potatoes 3:00 (80°F - Cooling) On speed rack in kitchen left out at room temperature.At this rate potatoes will not reach 70°F within 2 hours. Cook placed potatoes in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cook line. Cook set up fresh solution at 200ppm.
Dec 28, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 28, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Cheese and roasted red peppers. with mold-like growth. See stop sale.
Hot water at mop sink does not reach 100 degrees Fahrenheit.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit 76°F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche, raw oysters, raw wahoo and beef tartare on menu not identified.
Water with a temperature of at least 85°F degrees Fahrenheit not provided/shut off at all employee handwash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt or dust interior of oven.
Reach-in cooler interior/shelves have accumulation of soil residues in pizza station and on cook line.
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.