NIKKO JAPANESE RESTAURANT
827 N HOMESTEAD BLVD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
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).