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Niki's Restaurant

Niki's Restaurant
6947 N Wickham Rd
Melbourne, FL 32940
(321)255-0817

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5394796
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2444932
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Cook line cooler ambient 50°. Repairman called, operator using ice baths in the meantime.
36-24-4 Basic.Holes in wall. Dish area. **. Repeat Violation**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **. Repeat Violation**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 48° chicken salad 48° ham 47°. Operator willingly discarded. Employee said he took temperature of the cooler this morning and it was 40°

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5278978
Inspection Date: Thursday, August 14, 2014
Inspection Number: 2394850
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-45-4 Basic.Ceiling soiled with accumulated dust.
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Dish washer **. Repeat Violation**
08B-12-4 Basic.Food stored in holding unit not covered. Spinach pie in reach in cooler, wrapped sandwiches contacting exposed food.
36-24-4 Basic.Several small Holes in walls. Kitchen. **. Repeat Violation**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Both Dishwashing areas **. Repeat Violation**
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **. Repeat Violation**
12A-28-4 High Priority.Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
09-01-4 High Priority.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. Tomatoes, toast.
03F-02-4 High Priority.Potentially hazardous (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. Shell eggs, facility opens at 630. **. Repeat Violation**
22-22-4 Intermediate.Encrusted material on can opener blade. **Corrected On-Site**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Manager arrived 30 minutes into inspection. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, moussaka, etc. **. Repeat Violation**

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5232643
Inspection Date: Tuesday, May 06, 2014
Inspection Number: 2381260
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen **Warning**
16-23-4 Basic.Heavy Accumulation of lime scale on the inside of the dish machine. **Warning**
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. **. Repeat Violation** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5232547
Inspection Date: Friday, May 02, 2014
Inspection Number: 2381260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of High Priority Violations: 7
Number of Intermediate Violations: 6
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Dish washer **. Repeat Violation** **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen **Warning**
16-23-4 Basic.Heavy Accumulation of lime scale on the inside of the dish machine. **Warning**
14-11-4 Basic.Metal screen strainers in bad condition. Operator discarded. **Warning**
36-24-4 Basic.Several Holes in wall in kitchen. Cook line, dish area **. Repeat Violation** **Warning**
08B-13-4 Basic.Stored foods not covered in walk-in cooler. Baked ziti,pot roast spinach pies ect in the walk in cooler **Warning**
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. **. Repeat Violation** **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced ham 47° Sliced turkey 48° liquid eggs 47° diced gyro meat 46° diced ham 48° cooked discarded items **Warning**
41-27-4 High Priority.Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Warning**
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro cone found at 48° **Warning**
01B-37-4 High Priority.Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro cone cooling over night found at 48° **Warning**
03F-02-4 High Priority.Potentially hazardous (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. Cook stated pulled at 7:00 am **Warning**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggs **Warning**
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to dressing bottles on cook line **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Asked minimum cooking temp of eggs employee unaware of minimum cook temp. Educated employee. **Warning**
22-28-4 Intermediate.Interior of cook line reach-in coolers moderately soiled with accumulation of food residue. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rehydrated cooling at room temp found at 93° **. Repeat Violation** **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 50° **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked roast beef, baked ziti ect. Rice pudding, bread pudding and cream pies **Warning**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5010234
Inspection Date: Thursday, January 30, 2014
Inspection Number: 2322008
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
21-32-4 Basic.Cloth used as a food-contact surface.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Firehouse sub bag in wait station cooler. **Corrected On-Site**
36-24-4 Basic.Hole in wall. Behind dish rack in 3 bay sink area **. Repeat Violation**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **. Repeat Violation**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
01B-37-4 High Priority.Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gyro meat 47° roast beef 47°
03D-05-4 High Priority.Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Gyro meat 47° roast beef 46°
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Gyro 47° roast beef 47° from overnight.
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **. Repeat Violation**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5144672
Inspection Date: Friday, October 25, 2013
Inspection Number: 2322007
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **. Repeat Violation** **Warning**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5010233
Inspection Date: Tuesday, October 22, 2013
Inspection Number: 2322007
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 9
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone and keys above breakfast station. **. Repeat Violation** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
36-24-4 Basic.Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Hand wash sink by 3 bay sink. **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham steak 48° diced ham 50° gyro meat 60° cole slaw 50°. **Warning**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chubs of meats **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **. Repeat Violation** **Warning**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Warning**
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Orange and purple **Corrected On-Site** **Warning**

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5144672
Inspection Date: Friday, October 25, 2013
Inspection Number: 2322007
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **. Repeat Violation** **Warning**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 5010233
Inspection Date: Tuesday, October 22, 2013
Inspection Number: 2322007
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 9
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone and keys above breakfast station. **. Repeat Violation** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
36-24-4 Basic.Hole in wall. Behind dish rack in 3 bay sink area. **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Hand wash sink by 3 bay sink. **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in both dishwashing areas. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham steak 48° diced ham 50° gyro meat 60° cole slaw 50°. **Warning**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. On exposed insulation on door. **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chubs of meats **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to complete. **. Repeat Violation** **Warning**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Warning**
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Orange and purple **Corrected On-Site** **Warning**

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 4932472
Inspection Date: Friday, June 21, 2013
Inspection Number: 2275232
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Vegetable mix in walkin cooler **Corrected On-Site**
36-45-4 Basic.Ceiling soiled with accumulated dust. Kitchen
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Hat, phone and drink bottle on prep table. **Corrected On-Site**
08B-13-4 Basic.Stored food not covered in walk-in cooler. **. Repeat Violation**
36-28-4 Basic.Wall soiled with accumulated grease. By handwash sink in sink area. **. Repeat Violation**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Ice dumped in counter sink.
22-22-4 Intermediate.Encrusted material on can opener blade.
22-23-4 Intermediate.Encrusted, soiled material on slicer.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave operator paperwork to establish the system

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 4642229
Inspection Date: Wednesday, January 30, 2013
Inspection Number: 2176172
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the walk in cooler
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened foods in the walk in cooler
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs found on cook line since 6:30am found at 62 recommend to rapid chill. Applied more ice and placed in a metal container found at 41 in 30 minutes **. Repeat Violation**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chip corn beef gravy 127 placed on stove for reheating. Found at 168 **Corrected On-Site**
08A-10-4 High Priority.Slab of raw bacon stored over cooked spinach in reach-in cooler. Operator discarded cooked items
08B-13-4 Basic.Stored food not covered in walk-in cooler.
08B-45-4 Basic.Buckets of food stored on floor in walk-in cooler
14-09-4 Basic.Cook line Cutting boards has bad cut marks and is no longer cleanable. Stained
16-23-4 Basic.Moderate Accumulation of lime scale on the inside of the dishmachine.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm bleached out stick. **. Repeat Violation**
22-28-4 Intermediate.Interior of reach-in cooler heavily soiled with accumulation of food residue.
23-22-4 Basic.Food debris/dust/soil residue on dry storage shelves.
23-24-4 Basic.Buildup of food debris/soil residue on equipment door handles. Cook line
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Server station
36-26-4 Basic.Wall soiled with moderate accumulated black debris in dishwashing area.

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 4299390
Inspection Date: Tuesday, March 20, 2012
Inspection Number: 2066419
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gravy has a date mark from 3/10/12, discarded. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on many cooked ready to eat foids in the walk in cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rehydrated ha h browns are at 56 degress fahrenheit , rapid chill to less than 41 df. Corrected On Site.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw chicken stored over cooked ready to eat foods in multiple locations in the walk in cooler
08A-28-1 Critical. Observed food stored on floor. In the walk in freezer Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. The server used a foam cup to get ice
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-22-1 Critical. Observed encrusted material on can opener. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Heavy build up on the hood system
36-15-1 Observed food debris accumulated on kitchen floor. Under the racks in the walk in freezer and the walk in cooler
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area and at the 3 basin sink . Repeat Violation.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 4299391
Inspection Date: Tuesday, November 15, 2011
Inspection Number: 2066420
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mousaka,lasagna,zuk pie in walkin cooler. Repeat Violation. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw whole shell eggs. Corrected On Site.
08A-29-1 Critical. Observed uncovered raw pork patties in walkin freezer. Corrected On Site.
08A-29-1 Critical. Observed uncovered pasta on dry storage shelf
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 100ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm. Corrected On Site. 100ppm
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed heavy build-up of grease on metal shelf on cook line
23-06-1 Observed heavy build-up of food debris on cook line cooler gaskets
25-06-1 Observed single-service articles stored without protection from contamination. Togo boxes
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink. Corrected On Site.
36-21-1 Mats not removable or easily cleanable in walkin cooler. Foul order in walkin cooler due to food and grime under mat
37-04-1 Observed wall heavly soiled with accumulated debris in dishwashing area. By hand sink
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 4208176
Inspection Date: Wednesday, March 23, 2011
Inspection Number: 1980685
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable at cook's line.
15-32-1 Violation: 15-32-1Observed cook's line cooler gaskets torn/in disrepair.
29-11-1 Violation: 29-11-1Observed leaking pipe at plumbing fixture below sanitizing compartment on triple sink.
35B-15-1 Critical. Violation: 35B-15-1Observed screen in door torn/in poor repair rear kitchen door. Repeat Violation.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3989298
Inspection Date: Friday, March 18, 2011
Inspection Number: 1980685
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooled corned beef.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roast beef 43-44 DF,fish 44 DF stored cold holding in walk in cooler.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chipped beef gravy hot holding 3 hours at 125 DF on steam table. Repeat Violation. Operator discarded.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked leftover corned beef noted at 51 DF,cooled overnight in walk in cooler. STOP SALE.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked quiche and ziti noted cooled overnight to 45 DF IN covered metal pans in walk in cooler.
04-01-1 Critical. Cold holding equipment,walk in cooler incapable of maintaining potentially hazardous food at proper temperatures of 41 DF or below.
12A-16-1 Critical. Observed employee engage in handle dirty dish ware then clean equipment or utensils without washing hands.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable at cook's line.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
15-32-1 Observed cook's line cooler gaskets torn/in disrepair.
23-06-1 Observed build-up of food debris on doors and top of dish machine.
27-16-1 Critical. Hot water shut off at employee hand wash sink in kitchen ,faucet shut off knob in disrepair.
28-02-1 Critical. Condensation or other drainage not disposed of according to law. Condensate observed leaking from refrigeration unit in walk in cooler.
29-11-1 Observed leaking pipe at plumbing fixture below sanitizing compartment on triple sink.
34-09-1 Observed grease on the ground and/or pad around grease receptacle.
35B-15-1 Critical. Observed screen in door torn/in poor repair rear kitchen door. Repeat Violation.
36-15-1 Observed food debris accumulated on entrance to walk in cooler floor.
37-01-1 Ceiling tile missing above hot water heater in storeoom.
40-01-1 No suitable facilities provided to store employee clothing and other possessions on shelves in storeroom. Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3989299
Inspection Date: Tuesday, November 23, 2010
Inspection Number: 1980686
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL SLICED DELI MEATS
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL PREPARED FOOD IN WIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coffee creamers 58F on tables. Operator states on table 1 hour. Recommend rapid chill Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chipped corn beef gravy h. H on steam table at 120F recommend to reheat to 165F. Corrected On Site.
07-01-1 Critical. Observed potentially hazardous food re-served to customers. PHF coffee creamers. Operator tossed Corrected On Site.
08A-07-1 Critical. Unpackaged food not protected from environmental sources of contamination during preparation. STORED ON 3 BAY SINK WHEN WARE WASHING IS TAKING PLACE. Corrected On Site.
08A-29-1 Critical. Observed uncovered containers of food in WIF.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By waffle maker. Corrected On Site.
14-33-1 Observed interior of icemachine door not smooth easily cleanable. Foam showing
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Set up as wash sanitize rinse. Corrected On Site.
23-05-1 Observed heavy residue build-up on ntop of dishmachine
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelves on cook line
24-07-1 Cleaned and sanitized chilled containers not stored protected in WIF. Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. TO STORE SANITIZER BUCKET. Corrected On Site.
35B-15-1 Critical. Observed screen in door torn/in poor repair.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3897802
Inspection Date: Wednesday, May 12, 2010
Inspection Number: 1934078
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tzatziki, feta, cheddar. Corrected On Site. Put in chill pans
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Burgers. Corrected On Site. Cooked on grill.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Walk in cooler, raw seafood over sauce and olives. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Freezer. Corrected On Site.
22-24-1 Critical. Observed buildup of slime on soda dispensing nozzles and backboard.
23-05-1 Observed residue build-up on nonfood-contact surface. Dish racks.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3864067
Inspection Date: Tuesday, March 30, 2010
Inspection Number: 1867821
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3650479
Inspection Date: Tuesday, March 16, 2010
Inspection Number: 1867821
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg mix. Whole eggs. Per owner product out less than two hours during busy breakfast. Owner rapid chilled product. Corrected On Site. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding product at 43 degrees.
08A-10-1 Critical. Observed an ice machine with cardboard door protecting ice.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw bacon over chopped lettuce in salad reach in. Corrected On Site.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Triple sink. Corrected On Site.
28-14-1 Critical. Observed evidence of mop/cleaning waste water dumped onto ground. By exterior door.
29-09-1 Faucet/handle missing at plumbing fixture. For hot water in wait station.
29-11-1 Observed leaking pipe at plumbing fixture. Mop sink by back door.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Wait station.
33-16-1 Observed open dumpster lid.
37-01-1 Ceiling tiles missing in dish area.
41B-03-1 Critical. Observed unlabeled spray bottle. Pink contents by triple sink.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3650480
Inspection Date: Thursday, August 06, 2009
Inspection Number: 1867822
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spinich pie in the walkin cooler 45F.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potatoes on cook line. Corrected On Site. Recommend to reheat to 165F
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site. Checked calibration on all thermometers including inspectors.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Front line waitstaff RIC
08A-26-1 Critical. Observed pork over blueberries in the walkin freezer.
14-37-1 Observed cutting board badly. Grooved/pitted and no longer cleanable. Repeat Violation.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
16-01-1 Critical. Observed missing/inaccurate warewashing machine visual or audio alarm
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
23-05-1 Observed heavy residue build-up on top of dishmachine
23-06-1 Observed heavy build-up of food debris, dust or dirt on cook line shelves
28-02-1 Critical. Condensation or other drainage not disposed of according to law. In frezzer drain line is empting in a bucket.
37-02-1 Observed small holes in wall. Dish room

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3196180
Inspection Date: Wednesday, March 25, 2009
Inspection Number: 1676067
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-1 Critical. Observed an employee beverage container on shelf at toaster station, above cook's line cooler. Drinks should be kept down below food prep areas so if spilled there will be no cross contamination. Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair; cook's line cooler and dessert cooler in waitress area.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Line cooler cutting board and countertop cutting boards badly scored and stained. Resurface.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cutting board at cook's line, not kept in sanitizer buckets.
22-17-1 Critical. Observed soiled reach-in cooler gasketson cook's line cooler.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3196181
Inspection Date: Friday, October 24, 2008
Inspection Number: 1676068
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor;bag of potatoes on floor in prep area and cases of veges on floor in walkin cooler.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair on cook's line cooler.
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.

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5 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3028153
Inspection Date: Thursday, May 29, 2008
Inspection Number: 1625910
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on mouzaka in walkin cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham found at 54, groundbeef at 49, and pancake mix at 47 degrees fahrenheit. Chill phf's discard any phf's that are not gone in 4 hours. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook's line cooler is not maintaining phf's at 41 degrees or below.
08A-07-1 Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Observed chicken salad being prepared at dirty end of dishmachine drainboard. Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair; gaskets splitting on cook's reachin and dessert cooler.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed build-up of grease on hood filters above cook's line.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions in kitchen.
37-09-1 Wall not smooth and easily cleanable. Paint peeling on wall above prep table where clean plates and bowls are stored
37-20-1 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3054677
Inspection Date: Thursday, January 03, 2008
Inspection Number: 1628843
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 3053144
Inspection Date: Wednesday, January 02, 2008
Inspection Number: 1628843
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Observed several cracked/broken eggs on flat, used, not discarded.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy found at 115 degrees fahrenheit in steamtable. Repeat Violation. This violation must be corrected by : 1/3/08.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook touch bread for toast with bare hand. This violation must be corrected by : 1/3/08. This violation must be corrected by : 1/3/08.
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw eggs with both hands, one gloved, one not, did not wash hands, did not change gloves, then touched cooked bacon with same gloved hand to put on plate for service. This violation must be corrected by : 1/3/08.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook put gloves on and did not wash hands first. This violation must be corrected by : 1/3/08. This violation must be corrected by : 1/3/08.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean dishes in dishroom. Repeat Violation. This violation must be corrected by : 1/3/08.
14-33-1 Observed equipment in poor repair. Door of icemachine, seperating.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair on reachin cooler at cook's line.
15-13-1 Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Exterior wall to the left of walkin cooler door coming apart and corrosion observed around bottom of walkin cooler door. Repeat Violation.
15-30-1 Shelves in walk-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Coating on walkin cooler shelves peeling and shelves rusting. Repeat Violation.
15-31-1 Observed nonfood-contact equipment in poor repair Patch on wall in walkin cooler coming apart.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine Found at 0 ppm in dishmachine. Repeat Violation.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Handwashing sink in kitchen with lemons in drain; being used as a dump sink.
36-11-1 Floors not maintained smooth and durable. Walkin cooler floor coming up, not durable.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in wiping cloths bucket found at +200ppm.
45-22-1 Critical. Portable fire extinguisher(s) obstructed from view. Jacket hanging on class K extinguisher in kitchen. Corrected On Site.

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 2956298
Inspection Date: Friday, October 19, 2007
Inspection Number: 1607476
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NIKIS RESTAURANT
License Number: 1502919
License ID: 2134101
Inspection Visit ID: 2956299
Inspection Date: Thursday, September 20, 2007
Inspection Number: 1607477
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs held at room temp in grill area have no time marking.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad and diced ham found at 44 degrees F in top section of cook line cooler/holding unit. Repeat Violation. NOTE** keeping lid closed when not in use would keep foods colder.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy hot holding at 127 degrees F. Corrected On Site. Reheated to 165 degrees.
08A-29-1 Critical. Observed uncovered food in walkin cooler. Repeat Violation.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Employee drink on top of oven and on prep table behind slicer.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Coating is peeling off of walkin cooler shelves exposing rusty metal.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior wall to the left iof walkin cooler door coming apaer, and corrosion observed around bottom of walkin cooler door.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing; chlorine sanitizer founnd at 0 ppm in 3 comp sink.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on 2 door reachin cooler at cook's line.
37-09-1 Wall not smooth and easily cleanable. Peeling paint on wall in kitchen behind toaster.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers in dining area.
45-40-1 Critical. Portable fire extinguisher with no approved inspection tag. ABC Extinguisher found near highchairs improperly tagged, month is not punched ot but year is punched 2007. NOTE** SUGGEST OWNER CALLS INSPECTION COMPANY TO COME BACK OUT AND PUT CORRECT TAG ON EXTINGUISHER
45-41-1 Critical. Portable fire extinguisher tag out-of-date. ABC Extinguisher found by hallway near mens bathroom tagged 03/06.
51-11-1 Carbon dioxide/helium tanks not adequately secured; unsecured tank by back door in kitchen.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: NIKIS RESTAURANT
License Number: 1502919
Inspection Date: Thursday, May 24, 2007
Inspection Number: 1489363
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

Inspection For: NIKIS RESTAURANT
License Number: 1502919
Inspection Date: Friday, January 05, 2007
Inspection Number: 1489365
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 30
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 12
Details
4 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
3 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
3 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
3 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
2 violations of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Niki's Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Niki's Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Niki's Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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