NOUVELLE CUISINE RESTAURANT
10531 SPRINGHILL DR, Springhill FL 34608 · (352)686-6860
Last inspected Jun 16, 2026 · 8 visits since December 2023
5 inspections trending up, 12 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler of cook line, - lamb (49F - Cold Holding); crab (51F - Cold Holding) moved from walk in cooler to reach in cooler 45 minutes ago. Operator will move food back to walk in cooler
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine ran 6 times, 0 ppm, operator called for repair.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, canned corn, créme brute, no dates, establishment closed yesterday.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over cheese in walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Top of stove PVC knife holder on end of butche4 block counter top
Raw fruits/vegetables not washed prior to preparation. Apples being cut, not washed first., operator washed apples
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shrimp and fish over bin of opened cheese, operator moved cheese to other shelf.
Handwash sink not accessible for employee use at all times. Tubs of fish and shrimp thawing in hand wash sink, operator removed
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Michelle V. Expired 12/23
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in hand wash sink in kitchen 59F, moved to walk in cooler
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw scallops over butter, moved to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler of cook line, - lamb (49F - Cold Holding); crab (51F - Cold Holding) moved from walk in cooler to reach in cooler 45 minutes ago. Operator will move food back to walk in cooler
Handwash sink used for purposes other than handwashing. Salmon thawing in hand wash sink, operator moved to counter
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yan
Silverware/utensils dried with a towel/cloth. Dishwasher drying dishes with towel, discussed proper air drying with manager on duty
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.