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Niki's Rainbow Restaurant

Niki's Rainbow Restaurant
570 Hwy A1A
Satellite Beach, FL 32937
(321)773-8696

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No (0) Emergency Closure Orders Since October 2008
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3 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Niki's Rainbow Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Niki's Rainbow Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2010007255 - On April 13, 2010 Niki's Rainbow Restaurant, Satellite Beach was ordered to pay $500 for violations observed during its January 25, 2010 inspection.

Case Number: 4--2010035075 - On August 02, 2010 Niki's Rainbow Restaurant, Satellite Beach was ordered to pay $2250 for violations observed during its June 03, 2010 inspection.

Case Number: 4--2010035075 - On November 08, 2011 Niki's Rainbow Restaurant, Satellite Beach was ordered to pay $1500 for violations observed during its June 03, 2010 inspection.

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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: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5380851
Inspection Date: Wednesday, July 30, 2014
Inspection Number: 2406894
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: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
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. Deli ends in cooler **Warning**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice bin lid is broken on the bulkice bin **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. Mashed potatoes made yesterday **. Repeat Violation** **Warning**

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5301913
Inspection Date: Tuesday, July 29, 2014
Inspection Number: 2406894
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: 11
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-37-4 Basic.Food stored in a prohibited area. There are fry cases on the walk in freezer floor **Corrected On-Site** **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. Turkey breast in walk in **Warning**
08B-38-4 Basic.Food stored on floor. Open potatoes **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **. Repeat Violation** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw egg wash over krab meat in upright cooler **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler TCS items at 50f plus **. Repeat Violation** **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. Deli ends in cooler **Warning**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice bin lid is broken on the bulkice bin **Warning**
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. Corrected on site **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. Mashed potatoes made yesterday **. Repeat Violation** **Warning**
14-76-4 Intermediate.Walk-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. **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5222620
Inspection Date: Thursday, April 17, 2014
Inspection Number: 2379994
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: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Prep box
50-06-4 High Priority - License expired within 30 days after expiration date.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46f,cut tomatoes 47f, gyro meat 49f
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food in cooler overnight at greater than 41f
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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. Line
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. Pans of items in 2 door prep cooler
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Purple cleaner

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5138058
Inspection Date: Thursday, December 12, 2013
Inspection Number: 2314538
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53A-03-4 Intermediate.Food manager certification expired. Issam **Warning**

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5000005
Inspection Date: Thursday, December 12, 2013
Inspection Number: 2314539
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: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
53A-03-4 Intermediate.Food manager certification expired. Sam

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5000004
Inspection Date: Tuesday, October 08, 2013
Inspection Number: 2314538
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: 32
Number of High Priority Violations: 7
Number of Intermediate Violations: 6
Number of Basic Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom tract of 2 door glass cooler is dirty **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Gyro met on the walk in freezer floor **Warning**
36-36-4 Basic.Ceiling tile missing. Dining room **Warning**
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **. Repeat Violation** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone is located on the waffle maker table **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employees phone charger is touching the clean gloves **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook **Warning**
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Therebis mising cove molding by the rer door **Warning**
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. There is raw beef touching the wire rack shelves in the small silver refrigerator **Warning**
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Tin foil on plate and food shelf under steamer **Warning**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. There is a glass dish in use as a scoop in the dressing **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. There is a bowl in the gravy in the walk in in use as a scoop **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. The cold hold unit under the grill has no thermometer in it **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. The ceiling in the dish area has food debris on it **Warning**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Gravy, beefsauce,etc **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. The swining doors have food splah all over them **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Rear prep table has a cloth with no one prepping on the table **Corrected On-Site** **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm cl **Warning**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream in wait staff area is 52f. Stop saled **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French fries partially cooked at 76f Corrective action taken **. Repeat Violation** **Warning**
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. There is raw tubed beef on the same tray with cooked pork in the walk in **Corrected On-Site** **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw liver over orange juice in the freezer with non hermetically sealed containers in the freezer **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw steak meat over bread in small silver cooler on the line **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sour cream overstocked in the waitress station **Warning**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Top part of the unit inside is dirty **Warning**
53A-03-4 Intermediate.Food manager certification expired. Issam **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than hand washing. There is a scrubbie in the handsink on the line **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **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. Gravy in the walk in **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
46-01-4 Marked exit/path to marked exit blocked. For reporting purposes only. Trash can is in exit path **Warning**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 5000004
Inspection Date: Tuesday, October 08, 2013
Inspection Number: 2314538
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: 32
Number of High Priority Violations: 7
Number of Intermediate Violations: 6
Number of Basic Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom tract of 2 door glass cooler is dirty **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Gyro met on the walk in freezer floor **Warning**
36-36-4 Basic.Ceiling tile missing. Dining room **Warning**
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **. Repeat Violation** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone is located on the waffle maker table **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employees phone charger is touching the clean gloves **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook **Warning**
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Therebis mising cove molding by the rer door **Warning**
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. There is raw beef touching the wire rack shelves in the small silver refrigerator **Warning**
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Tin foil on plate and food shelf under steamer **Warning**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. There is a glass dish in use as a scoop in the dressing **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. There is a bowl in the gravy in the walk in in use as a scoop **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. The cold hold unit under the grill has no thermometer in it **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. The ceiling in the dish area has food debris on it **Warning**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Gravy, beefsauce,etc **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. The swining doors have food splah all over them **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Rear prep table has a cloth with no one prepping on the table **Corrected On-Site** **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm cl **Warning**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream in wait staff area is 52f. Stop saled **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French fries partially cooked at 76f Corrective action taken **. Repeat Violation** **Warning**
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. There is raw tubed beef on the same tray with cooked pork in the walk in **Corrected On-Site** **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw liver over orange juice in the freezer with non hermetically sealed containers in the freezer **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw steak meat over bread in small silver cooler on the line **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sour cream overstocked in the waitress station **Warning**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Top part of the unit inside is dirty **Warning**
53A-03-4 Intermediate.Food manager certification expired. Issam **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than hand washing. There is a scrubbie in the handsink on the line **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **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. Gravy in the walk in **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
46-01-4 Marked exit/path to marked exit blocked. For reporting purposes only. Trash can is in exit path **Warning**

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4686974
Inspection Date: Friday, March 15, 2013
Inspection Number: 2205189
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: 16
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-24-4 High Priority.Soup (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale Dated 2-24-13
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign **Corrected On-Site**
03D-19-4 Intermediate.Cooked cabbage (time/temperature control for safety) food left at room temperature to cool. 101 placed in walk in cooler
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw seafood **Corrected On-Site**
08B-46-4 Basic./bag of flour stored on floor in dry storage area. **Corrected On-Site**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Steam table and cook line
16-23-4 Basic.Heavy Accumulation of mineral rust like on the inside of the dishmachine.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Cook line
22-07-4 Intermediate.Slicer blade guard soiled with old food debris.
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Dish hand sink.
29-11-4 Basic.Leaking pipe at plumbing fixture. Under hand sink in dish area
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
41-17-4 Intermediate.Spray bottles containing toxic substance not labeled.
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm **Corrected On-Site**

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4686975
Inspection Date: Monday, October 29, 2012
Inspection Number: 2205190
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: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
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. /spinach pie no date maarkingg and improper date marking on zucchini pie Corrected On Site.
08A-28-1 Critical.- Observed food stored on floor. /potatoes ,onions,panko flour
14-51-1 Observed nonfood-grade containers used for food storage. /bulk flour,sugar
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /prep area Corrected On Site.
22-22-1 Critical.- Observed moderately encrusted material on can opener. Corrected On Site.
31-12-1 Critical.- Observed handwash sink used for purposes other than handwashing. /draining foods waite station and grill area
47-04-2 Critical.- Observed frayed/spliced electrical wires/extensi0n cord for masher For reporting purposes only.

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4348292
Inspection Date: Monday, March 05, 2012
Inspection Number: 2098336
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: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon 75f Corrected On Site.

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4456951
Inspection Date: Friday, September 09, 2011
Inspection Number: 2143994
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: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
50-08-1 Critical. Establishment operating without a current Hotel and Restaurant license. /operator paid for license which hasn't been issued due to administrative action

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4348293
Inspection Date: Wednesday, August 31, 2011
Inspection Number: 2098337
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 Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /coffee cooks line Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable.
15-31-1 Observed microwave upper interior heavily peeling/chipping
22-22-1 Critical. Observed heavily encrusted material on can opener.
22-23-1 Critical. Observed heavily encrusted, soiled material on meat slicer.
23-03-1 Observed build-up of grease/gunk around edge of utensil draw
37-14-1 Observed ceiling tiles hallway by restrooms leaking
40-04-1 Observed personal care item stored with food. /several phones plug in cooks line,prep area
41B-03-1 Critical. Observed unlabeled spray bottle. /degreaser dishmachine area
53B-08-1 Critical. Observed employees trained observed copies of safe staff certification each employee should have an original certification

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4046887
Inspection Date: Thursday, February 24, 2011
Inspection Number: 2020604
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: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 55f cheese 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. Browl in bowl
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4046888
Inspection Date: Monday, October 25, 2010
Inspection Number: 2020605
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: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in peas Corrected On Site.
28-11-1 Critical. Observed sewage backing up through floor drains of establishment. Plumber on site
41B-03-1 Critical. Observed unlabeled spray bottle. Cl Corrected On Site.

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 4113107
Inspection Date: Thursday, September 16, 2010
Inspection Number: 1927011
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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5 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3859424
Inspection Date: Thursday, June 03, 2010
Inspection Number: 1927011
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 38
Number of Critical/Risk Violations: 29
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. Food went in box at 830 stop sale at 1230.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Repeat Violation.
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Lunch meat. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 70f. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 50f,ham 55,pot 47f,
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ambient air whole shell eggs at 65f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatos 57f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs at 118. Repeat Violation from 11-19-2011
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. East prep box. Repeat Violation.
05-08-1 Critical. No thermometer available 0-220f Corrected On Site.
06-01-1 Critical. Observed potentially hazardous food thawed in an improper manner. I
06-01-1 Critical. Observed potentially hazardous food thawed in an improper manner. Squid in bucket on floor in kitchen without running water
08A-20-1 Critical. Displayed food not properly protected from contamination. Empoyee washing sweetPOTATOS in handwash sink in kitchen
08A-20-1 Critical. Displayed food not properly protected from contamination. Wrapped meat stored in water
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over pita bread. Repeat Violation from 11-19-09
08A-28-1 Critical. Observed food stored on floor. Gravy being mixed on floor. Repeat Violation from 11-09-2010
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Rice and asparagas in walk in
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Flour and pease in dry storage
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in use as a scoop in peas
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Cleaning potatos. Repeat Violation.
14-24-1 Observed old labels on food grade containers on sliced gyro meat
14-38-1 Observed utensils in poor condition. Monkey dishes chipped
14-41-1 Food-contact surface not smooth and easily cleanable. Tin foil dividers in salad box
14-51-1 Observed nonfood-grade containers used for food storage. Shoe boxes
15-31-1 Observed nonfood-contact equipment in poor repair. Pressboard shelf in use as storage shelf is not smooth and easily cleanable
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Using quat sanitizer but have cl strips
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board is dirty West side
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spatula stored in dirty spot between counters
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
36-07-1 Observed carpeting installed in an improper location. Waitress station
37-13-1 Observed hole in ceiling. Missing tile
41A-02-1 Critical. Observed toxic item stored by food. Medicine with food. Repeat Violation.
41A-02-1 Critical. Observed toxic item stored by food. Rubbing alcohol with cooking spray
41B-03-1 Critical. Observed unlabeled spray bottle. Purple cleaner. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Alberta came in during inspection. Repeat Violation from 11/19/09
53B-04-1 Critical. Employees have not received training related to their assigned duties. Dishwasher and c0oks

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3809502
Inspection Date: Thursday, February 11, 2010
Inspection Number: 1909348
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: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3859423
Inspection Date: Monday, January 25, 2010
Inspection Number: 1909348
Visit Number: 4
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3859418
Inspection Date: Monday, November 23, 2009
Inspection Number: 1909348
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3710136
Inspection Date: Thursday, November 19, 2009
Inspection Number: 1909348
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: 34
Number of Critical/Risk Violations: 25
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 -over night
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ham end,
02-25-1 Critical. Observed packaged food not labeled as specified by law. Oil containers on salad station
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 49f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna CH 50f, chicken 54f small prep box, cheese 50f ,ham 70f,]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Real butter 91f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pie box boston cream 52f, choc cream pie 54,tapioca 54f
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs on table cooling 93f.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Meatballs setting on shelf at room temp. Cooling met od sheets given
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pie box
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad box
08A-04-1 Critical. Observed unwashed lettuce cut before washing
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw pork over cut turkey
08A-28-1 Critical. Observed food stored on floor. Chicken,pot etc on walk in floor
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Frozen item in walk in Corrected On Site.
08A-29-1 Critical. Observed food directly on wire shelf. Cabbage
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Filling water for steam table
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Fish sauce brush
15-31-1 Observed nonfood-contact equipment in poor repair. Old box lid has clean utensils
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Can in use for oleo Corrected On Site.
21-05-1 Observed soiled dry wiping cloth in use. Used to wip clean spatulas on. Line
21-10-1 Clean wiping cloth not properly stored. In pocket , on shoulder,etc
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Utensil bin on storage rack
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On oven handle
37-14-1 Observed ceiling in disrepair. Tile missing
41A-02-1 Critical. Observed toxic item stored by food. Glass cleaner by food items
41A-02-1 Critical. Observed toxic item stored by food. Bactine next to clean half pans
41A-02-1 Critical. Observed toxic item stored by food. Pain roll on in ice cream freezer
41B-03-1 Critical. Observed unlabeled spray bottle. Degreaser
51-11-1 Carbon dioxide/helium tanks not adequately secured.
51-18-1 No copy of latest inspection report.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. K. M.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1-19-2010.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3152852
Inspection Date: Monday, April 27, 2009
Inspection Number: 1645895
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: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08a Critical. Food protection during storage, preparation, display, service, transportation
37 Walls, ceilings, and attached equipment, constructed, clean

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 3152853
Inspection Date: Monday, November 24, 2008
Inspection Number: 1645896
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: 10
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bottles with unidentified liquid on the cook lines
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
22-17-1 Critical. Observed moldlike substance on reach-in cooler gaskets. Under flat grill
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild.
22-21-1 Critical. Observed soil buildup inside ice bin. Front line
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed build-up of grease on hood filters
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. On floor
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Observed employee washing knife off in the handsink
35B-15-1 Critical. Observed screen in door torn/in poor repair. Rear screen door.
37-01-1 Ceiling vent covers missing. Kitchen
37-01-1 Ceiling tile missing. Hallway to restrooms
51-11-1 Carbon dioxide/helium tanks not adequately secured. By b n b
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employee's on site. Corrected On Site.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 2912160
Inspection Date: Wednesday, April 16, 2008
Inspection Number: 1577500
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: 9
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Fish,eggs in sour cream containers in the walkin cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45F and Roast beef 44F Corrected On Site. Moved foods to walkin cooler
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC located under grill. Unit is not to be used till repaired
08A-29-1 Critical. Observed uncovered meatballs and fish in the walkin freezer Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging from the stove handle
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded Corrected On Site.
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. 100ppm
23-03-1 Observed moderate build-up of grease on hood filters
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Through out dining room
41A-02-1 Critical. Observed toxic item stored by food. Degreaser Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 202ppm Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. Degresser Corrected On Site.
49-06-1 Critical. Observed flammable material stored around water heater. Jackets hanging from gas hot water tank

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 2779599
Inspection Date: Monday, July 02, 2007
Inspection Number: 1520039
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: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
License ID: 3430399
Inspection Visit ID: 2912161
Inspection Date: Monday, July 02, 2007
Inspection Number: 1577501
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: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
08A Critical. Food protection during storage, preparation, display, service, transportation
14 Food contact surfaces designed, constructed, maintained, installed, located
53A Critical. Food management certification valid
53B Critical. Employee training validation

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
Inspection Date: Tuesday, March 27, 2007
Inspection Number: 1520039
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: 19
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 4
Details
1 risk violation 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.”
2 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 09 which requires:
  • “Foods handled with minimum contact.”
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 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 48 which requires:
  • “Gas appliances - properly installed, maintained (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
2 risk violations of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: NIKI'S RAINBOW RESTAURANT
License Number: 1504623
Inspection Date: Tuesday, August 08, 2006
Inspection Number: 1519631
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: 13
Number of Noncritical Violations: 2
Details
1 risk violation 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.”
2 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.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
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 critical violation of code 16 which requires:
  • “Dishwashing facilities designed, constructed, operated”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
2 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (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 Rainbow Restaurant in Satellite Beach 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 Satellite Beach's Niki's Rainbow 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 Rainbow 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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