NITALLY’S THAIMEX CUISINE Inspection – April 16, 2025

High Priority 2

#9High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice (67F – Cold Holding), discussed adding to time as a public health control, form emailed to operator

Intermediate 2

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink left side of cook line, restocked **Corrected On-Site**

Corrected On-Site

#12Intermediate53B-14-5

Intermediate – 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.

Basic 8

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ware washing area

#2Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed.

#3Basic08B-38-4

Basic – Food stored on floor. Box of melons on floor in walk in cooler **Repeat Violation**

Repeat Violation

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**

Repeat Violation

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Oven handle

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 84F water

#7Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Stove surface soiled

Florida Food Watch