NICOLES ON THE RIVER

Name: NICOLES ON THE RIVER
Address: 1101 BLANDING BLVD STE 117-116, ORANGE PARK, FL, 32065, US
Rating: 53.3

1101 BLANDING BLVD STE 117-116, ORANGE PARK, FL 32065

License #2001280

53.3 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 9 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

NICOLES ON THE RIVER in ORANGE PARK currently holds an InspectFL Health Score of 53.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 66 total violations — 7 critical, 18 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 8, 2026

The latest inspection on September 30, 2026 shows 9 observation rows: 1 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

NICOLES ON THE RIVER has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Excessive ice build up observed in walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot and scrub pad in kitchen handwash sink. Operator removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine. Operator brought paper towels.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three carbon dioxide tanks by bag in box soda rack are unsecured.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at three compartment sink. Operator identified contents as bleach and water and labeled the spray bottle.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Vents and surrounding ceiling tiles at the dishmachine have dust. Multiple ceiling tiles in the kitchen are stained with grease build up. Floors under kitchen equipment, under fryers and walk-in cooler are soiled. Fan guards in walk-in cooler are soiled.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement available for Hannah and Tracy, both employed under 60 days.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook bread raw chicken and place into the fryer. Cook removed gloves and placed on new gloves to prepare a tortilla wrap. Cook coached on proper handwashing with gloves use and cook washed hands.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Karen M expired 8-16-2023. Also, no food handler training available for Sativa and Ashley, both employed over 60 days.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. On floor next to bag- in- box soda rack, 3 co2 tanks not secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above dish machine soiled with dust build up. Also, ceiling vent above bag- in- box soda rack soiled with dust build up.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On table to right when entering kitchen, ice bucket on table not inverted. Operator flipped ice bucket over.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind steam table on cook line soiled with food debris. Also, wall next to stove behind spice rack soiled with food debris. Also, floor under reach in coolers on cook line soiled. Also, floor under cook line equipment soiled with grease/food debris. Also, floor under reach in cooler at front counter soiled with food debris/build up. Also, floor in walk-in freezer soiled with food debris.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container under dry storage shelves, container of flour with handle of scoop in product. Operator removed handle from flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn throughout establishment. Also, on both flip top reach in coolers on cook line, rear edge under lid soiled with food debris.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in stand up reach in cooler next to ice machine soiled with dust build up.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Operator had employee put more bleach in bucket and rechecked 50ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. On dry storage shelf next to stand up reach in cooler, container of salt not labeled. Operator labeled container.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table, sliced potatoes (106F - Cooling @ 30 minutes,86F @ 1.15 hours); green beans (131F - Cooling @ 30 minutes, 112F @ 1.15 hours). Products finished cooking and was placed on prep table to cool. According to cooling calculator products are improperly cooling. Operator put products in walk-in freezer to bring temperature down quickly.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in kitchen. Bucket inverted.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees working on cook line in kitchen.
[36-30-4] Floors, walls, and/or ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood beams in back kitchen area are not sealed. Floor in kitchen area has exposed concrete. Floor in kitchen has missing tile. Acoustic style tiles in kitchen are not sealed/painted.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back dry storage area. Floor under dish machine in kitchen. Floor under ice machine in kitchen. Floor under cooking equipment in kitchen. Floor at front counter. Floor in air handler closet. Wall behind dish machine. Wall behind cooking equipment in kitchen.
[33-11-4] Missing drain plug at dumpster. Green dumpster behind establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in back kitchen area. Multiple gaskets for reach in coolers and walk in cooler.
[33-16-4] Open dumpster lid. Green dumpster behind establishment. Lid closed.
[25-05-4] Single-service articles improperly stored. Case of wrapped straws on floor at front counter. Straws moved and stored correctly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter by coffee station near front counter. Wet wiping cloth stored on counter on cook line in kitchen. Both towels moved and stored correctly.
[14-06-4] Wood food-contact surface not properly sealed. At front counter in brown cabinets, shelves are unsealed wood.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked raw shelled eggs, beat eggs in bowl, used eggs for French toast and egg order and immediately handled ready to eat cheese without removing gloves and washing hands. Inspector coached manager on proper hand washing procedures.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server placed soiled dishes in dish area, and immediately handled plated food from pass window without washing hands. Manager coached employee on proper hand washing procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef stored with ready to eat onion rings. In walk in freezer, raw bacon stored over ready to eat okra. Items moved and stored correctly.
[01B-03-5] Stop Sale issued due to adulteration of food product. Manager cracked raw shelled eggs with gloved hands, and placed bread in raw egg mixture, then handled ready to eat cheese with same gloved hands. Cheese discarded.
[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. On cook line cheese and egg wash not time marked. In front counter area, cut lettuce and butter not time marked. Items removed from temperature control approximately 2.5 hour prior. Items time marked.
[11-27-4] 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer on prep table in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand washing sink at front counter. Towels provided.
[11-26-1] 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. Missing for some employees. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement).
[53B-13-5] 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. Missing for some employees working today.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler across from fryers, cooked chicken breasts prepared yesterday morning not dated. Chicken dated by manager.