NOKOMO'S
690 S TAMIAMI TRL, Nokomis FL 34275 · 785.640.0472
Last inspected Dec 31, 2025 · 6 visits since September 2023
JAN 24
JUL 24
NOV 24
JUL 25
DEC 25
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023. The operator renewed the license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water in the storage area at 70F.
Employee personal food not properly identified and segregated from clean equipment and single-service items in dry storage. The operator discarded the employee foods.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic knives stored with the food contact surface up behind the downstairs bar. The operator discarded the knives.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (60F - Cold Holding); feta cheese (49F - Cold Holding) on top of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator voluntarily discarded the above foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (126F - Hot Holding) at 2:45. The operator stated the chowder has been holding for approximately 30 minutes. The operator reheated the chowder to 185F at 2:52.
Clam/mussel/oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a shelf near unwrapped single use plastic straws behind the upstairs bar. The operator properly stored the beverage.
Light shield damaged/in disrepair above the service window in the cook line.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 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. Observed cooked rice at 12:55 (78F - Cooling) in the walk in cooler. The operator stated the rice was cooked at 7:30AM. The operator discarded the rice.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice at 12:55 (78F - Cooling) in the walk in cooler. The operator stated the rice was cooked at 7:30AM. The operator discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (59F - Cold Holding) on top of the reach in cooler on the cook line. The operator stated the lettuce has been held for less than 1 hour. The operator was emailed a time for public health control form.
Clam/mussel/oyster tags not marked with last date served.
No running water at handwashing sink behind the downstairs bar. The operator turned on the water.
Ice buckets stored on floor between uses behind the downstairs bar. The operator properly stored the ice buckets.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (76F - Cooling) in the walk in cooler in the kitchen. The operator stated the rice had been held for approximately 3 hours. The operator reheated the rice to 190F.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut lettuce in the reach in cooler on the cook line. The operator properly stored the lettuce.
No handwashing sign provided at a hand sink used by food employees. Observed no sign indicating employees must wash hands at the hand sinks in the storage area and in the kitchen. The operator posted proper signage at the hand sinks.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023. The operator renewed the license.
No paper towels or mechanical hand drying device provided at handwash sink in the storage area. The operator provided paper towels for the hand sink.
No waste receptacle installed at handwash sink provided with disposable towels in the storage area.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed half and half creamer with no date mark behind the second story bar. The operator was unsure on the date the product was opened.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half creamer with no date mark behind the second story bar. The operator was unsure on the date the product was opened. The operator discarded the creamer.
Bowl or other container with no handle used to dispense food. Observed plastic scoop with no handle used for sugar in the kitchen. Observed a plastic bowl with no handle used as a scoop for cut tomatoes in the reach in cooler in the kitchen. The operator discarded the scoops.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food storage cart in the kitchen. The operator discarded the beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a food container and the top of the reach in cooler in the kitchen. The operator removed the knife for sanitization.
Light shield damaged/in disrepair. Observed a missing light shield in the kitchen.
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.