NIKKO JAPANESE RESTAURANT
827 N HOMESTEAD BLVD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a blue, yellow and white cutting boards not longer cleanable in the kitchen area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle stored on preparation area. Employee removed it. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 14-17-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
Food safety inspection conducted on 3/26/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 12/17/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on prep table at cook line. Observed interior of oven soiled, oven located at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of microwave soiled. Observed exterior of oven soiled.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution at 0 ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in under-counter small black refrigerator located at cook line raw shrimp (50F - Cold Holding), as per manager for less than 2 hours. Instructed operator to transfer food to another working unit to rapidly cool down food. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a lid stored in the hand sink located at cook line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and completed forms on site. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust underneath the preparation table at cook line.
Food safety inspection conducted on 12/17/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 2/2/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside the reach in cooler at the front. Employee was coach to removed fish before thawing. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer at the back. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station. Employee removed it. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer was 0 PPM at dishwasher machine. Operator was told to set up 3 compartment sink .
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM at dishwasher machine. Operator was told to set up 3 compartment sink .
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking but time can be determined because restaurant opened at 11:30 am and close at 2:30 pm.
Food safety inspection conducted on 2/2/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2023-11-08: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer at the back. Warning - From follow-up inspection 2023-11-08: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer at the back. **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth/towel used under 2 cutting board. Warning - From follow-up inspection 2023-11-08: Observed wet wiping cloth/towel used under cutting board. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gaskets soiled. Warning - From follow-up inspection 2023-11-08: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gaskets soiled. **Time Extended**
Food safety inspection conducted on 11/8/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 7/20/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened the package. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed a plastic container with ginger stored on the floor. Operator removed it. Corrected On-Site Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer at the back. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth/towel used under 2 cutting board. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gaskets soiled. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer was 0 PPM. Operator was told not to use dishwasher and to set up 3 compartment sink. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Operator was told not to use dishwasher and to set up 3 compartment sink. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp next to the stove at 73°F. As per employee shrimps were poked less than 1 hour ago and she stored them in the reach in cooler. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Food safety inspection conducted on 7/20/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).