NICKEL CITY RESTAURANT & BAR LLC

Name: NICKEL CITY RESTAURANT & BAR LLC
Address: 7658 PARK BLVD, PINELLAS PARK, FL, 33781, US
Rating: 73

7658 PARK BLVD, PINELLAS PARK, FL 33781

License #6217516

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NICKEL CITY RESTAURANT & BAR LLC in PINELLAS PARK currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 26 total violations — 9 critical, 4 major, 13 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Put in deli cooler last night raw beef sliced thin (52F - Cold Holding); pork cake (51F - Cold Holding); beef tender (51F - Cold Holding); tofu (50F - Cold Holding) 4 ounces each
[10-12-5] In-use ice scoop stored on very soiled surface between uses.
[12A-29-4] Employee touched soiled surface trash can and then handled clean bowl of soup without washing hands.
[29-49-6] Standing water in bottom of reach-in-cooler. Bar
[41-07-4] Container of medicine improperly stored. Mouthwash above large Gus of soup base and sushi rice back kitchen area near all mounted water filter
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler right side beans sprouts (54F - Cold Holding)washed yesterday and put in deli cooler Inside middle deli cooler raw beef sliced thin (52F - Cold Holding); inside small container top of fill line pork cake (51F - Cold Holding); meat balls (45F - Cold Holding) Middle deli cooler beef tender (51F - Cold Holding); tofu (50F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Large dawn dish soap front of cook line hand wash sink
[14-01-5] Bowl or other container with no handle used to dispense food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food storage over ready to eat uncovered dipping sauce in three door reach in glass cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles in middle deli cooler cook line bottom no date mark employee told me made three days ago. Chicken broth in container bottom shelf three door reach in cooler. Employee said made two days ago.
[08B-12-5] Stored food not covered. Jug of pickles next to mixer not covered ready to eat uncovered dipping sauce in three door reach in glass cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. White rice made at 10:00

Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed owner picking off end of bean sprouts with bare hands. Asked what they would be used for stated used on the side of Pho soap. Instructed gloves and wash hand and discard the portion of bean sprouts that were touched with bare hands.
[14-69-4] Ice buildup in walk-in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple on cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan and large dish soap container in front of hand wash sink
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above ice machine near back door
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Near rice cooker
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler ham (50F - Cold Holding) Put in reach in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over top open box of bean sprouts in two dood cooler. Employee moved
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date throughout establishment
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice made at 10am top shelf of glass three door reach in cooler covered with a lot of condensation 5lbs Temp was 100 degrees. Employee put in freezer uncovered temp at 2:50pm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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