NIKI'S RESTAURANT

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. By male bathroom - From follow-up inspection 2025-02-07: Time Extended

Basic - Light not functioning. One light burn out in kitchen on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next 3 compartment sink not having a Hand wash sign. Operator put hand washing procedures up on hand wash sink Corrected On-Site Repeat Violation

Basic - Observed ice bin at front counter interior is soiled with brown like substance. Repeat Violation

Basic - Stored food not covered. Observed food in walk in cooler Cold Holding not covered

Intermediate - Observed can opener blade is soiled. Operator wash rinse and sanitized the blade. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by male bathroom has a gap at the bottom Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees by the 3 compartment sink. Operator made a sign that stated employee must wash hands before returning to work. Corrected On-Site

Basic - Observed ice bin at server station interior is soiled with black like substance. Operator started to clean the ice bin Corrective Action Taken

Basic - Observed microwave on cook line interior is soiled with old food debris. Operator started to clean Corrective Action Taken

Basic - Observed salad station flip top behind flip top cover is soiled with old food debris. Operator started to clean Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled with old food debris Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile on cookline where the ceiling fan is located is soiled with dust Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Light not functioning. Light not functioning not functioning in the hood at the time of inspection Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at salad station behind flip top cover is soiled with old food debris Repeat Violation

Intermediate - Observed can opener blade soiled with food debris. Operator corrected put the can opener in dish washing machine. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator corrected. Corrected On-Site

Basic - Observed Walls and ceiling tiles/vents On cook-line soiled with accumulated food debris, dust and grease

Basic - Clean dishes on shelving not stored in a protected manner. Observed old food debris on dishes by 3 compartment sink

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by men's bathroom has gap on bottom of the door.

Basic - Light not functioning not functioning in the hood at the time of inspection Repeat Violation

Basic - Observed Hand Wash Sink on bar line stating (hand sink only) should be stating Employee Hand Wash Sink only

Basic - Observed scoop with handle, handle touching non tcs Items (sugar). Operator corrected Corrected On-Site

Basic - Raw bacon not covered in the walk in freezer

Basic - hood vent are soiled with accumulation of grease. Observed gasket on cook-line soiled

High Priority - 5 small flying insects in the dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish stored over precooked gyro cones.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook crack eggs, placed bread in toaster without changing gloves. Other cook wiping gloves on towel that is on belt of apron

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rue left out over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rue made with butter blend 63F to 64F found on shelf over night. Milk in the front line reach in cooler 47F recommend to rapid chill.

High Priority - Time/temperature control for safety food re-served to customers. Butter pats on tables 70F, server removed from tables, did not observe being switched out between guests. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats in the walk in cooler.

Intermediate - 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. Corrected On-Site

Intermediate - Interior top of reach in cooler heavily soiled with food debris. Can opener blade soiled.

Intermediate - 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. Corrected On-Site

Intermediate - 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. Isaac.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, spinach pie, mousaka in walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs. Corrected On-Site

Basic - Ceiling tile missing. Above walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dry towel hanging on belt line of apron.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front server counter and on cook line cooler in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored with food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers used for food

Basic - Fan on ceiling fan heavily soiled.

Basic - Light not functioning in the hood.

Basic - No copy of latest inspection report available.

Basic - Reuse of single-service or single-use articles. Sour cream containers has film that's not completely removed.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door of kitchen has a gap at the bottom corner - From follow-up inspection 2022-07-08: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Hoods over cook line are damaged and some are missing - From follow-up inspection 2022-07-08: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and cream

Intermediate - 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. Debra, Nikki, and Leo expired

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked potatoes,pot roast, lasagna and spinach pie Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Equipment in poor repair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt flour

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher return from outside, go directly to dish washing area and spray hands vs wash hands at hand wash sink before restarting work tasks, operator stopped him and had him rehash hands in hand wash sink correctly. Corrected On-Site Repeat Violation Warning

High Priority - Employee washed hands with no soap. Observed dishwasher return from outside, go directly to dish washing area and spray hands vs wash hands at hand wash sink before restarting work tasks, operator stopped him and had him rehash hands in hand wash sink correctly. Corrected On-Site Warning

High Priority - 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. Wrong date marked on paper sheet used to track time, corrected, written time plane checked for compliance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained/ soiled. Soiled can opener, corrected by operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie prepared on site on Saturday 10-16-21: not dated, corrected by operator Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Soiled Waffle iron stored with cleaned dishes on reach in back area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored with cleaned dishes. Repeat Violation

Basic - Equipment in poor repair. Plastic wrap holders broken and soiled on cooks line. Metal hood vents broken/missing vents. Wood shelving holding dry stock food items in back room not sealed, flaking paint.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screened door with gap at bottom.

Basic - Floor not cleaned when the least amount of food is exposed. Floor, walls and ceiling on cooks line in need of cleaning, behind equipment. Floor Ground lines low thru out kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment in prep area and cooks line in need of cleaning. Door gaskets on reach in cooler units in need of cleaning.