NICHE DWET CUISINE
860 NE 79 ST B
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 4/8/2025
Inspection #: Visit ID: 8708053
- 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email.
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired. Owner paid license during inspection. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer the minimum cooking temperature of chicken.
- 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. Provided by email. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Inspection Date: 10/10/2023
Inspection #: Visit ID: 8475585
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.