DirtyFLRestaurant Inspection Data

FACTORIA DE AZUCAR/CAFE BOMBON/LITTLE NIKO ITALIAN & PIZZERIA

FACTORIA DE AZUCAR/CAFE BOMBON/LITTLE NIKO ITALIAN & PIZZERIA located in SWEETWATER has undergone 5 health department inspections, achieving a 2.0/5 overall safety rating. Recent inspections show improving food safety practices.

11401 NW 12 ST STE R105

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 13519394

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-09-12: At time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Time Extended** - From follow-up inspection 2025-09-22: At time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin., staff proceeded to clean the machine ice-bin. **Time Extended** **Corrective Action Taken**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable. - From follow-up inspection 2025-09-12: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable. **Time Extended** - From follow-up inspection 2025-09-22: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. Repeat Violation - From follow-up inspection 2025-09-12: At time of callback inspection Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Time Extended** - From follow-up inspection 2025-09-22: At time of callback observed mop inspection Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area. - From follow-up inspection 2025-09-12: At time of callback inspection observed Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area. **Time Extended** - From follow-up inspection 2025-09-22: At time of callback inspection Observed single service cups stored on the floor at dry storage area. **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled. - From follow-up inspection 2025-09-12: At time of callback inspection observed Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled. **Time Extended** - From follow-up inspection 2025-09-22: At time of callback inspection observed Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled. **Time Extended**

Inspection Date: 9/12/2025

Inspection #: Visit ID: 13518087

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-09-12: At time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable. - From follow-up inspection 2025-09-12: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. Repeat Violation - From follow-up inspection 2025-09-12: At time of callback inspection Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Time Extended**
  • 27-25-4:Intermediate - - From initial inspection : Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit. - From follow-up inspection 2025-09-12: At time of callback inspection observed Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit. **Time Extended**
  • 42-02-4:Basic - - From initial inspection : Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink. - From follow-up inspection 2025-09-12: At time of callback inspection Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink. **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area. - From follow-up inspection 2025-09-12: At time of callback inspection observed Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area. **Time Extended**
  • 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit. - From follow-up inspection 2025-09-12: At time of callback inspection observed Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit. **Time Extended**
  • 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed hot water running at 81F at the unit. - From follow-up inspection 2025-09-12: At time of callback inspection observed No hot running water at three-compartment sink. Observed hot water running at 81F at the unit. **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled. - From follow-up inspection 2025-09-12: At time of callback inspection observed Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water running at 81F at the unit. - From follow-up inspection 2025-09-12: At time of callback inspection observed Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water running at 81F at the unit. **Time Extended**

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10912619

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation and not restraint.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack across from 3 compartment sink. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. Repeat Violation
  • 27-25-4:Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81°F at the unit.
  • 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service single service cups stored not inverted at dry storage room.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed ball throughout dishwasher area and ice machine ..
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. Observed a gas container with gas in it stored near mop sink area, staff removed container to outside storage.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk-in cooler, staff relocated chicken bto bottom shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water pitchers at handwashing sink by dishwasher area, manager requested staff to use the proper faucet. Corrected On-Site
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81°F at the unit.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed hot water running at 81°F at the unit.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water running at 81°F at the unit.

Inspection Date: 3/27/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with not handle inside white rice , staff removed it. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. Observed next to hood at the end of cook line
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at cookline monotony hair restraint, head chef was advised to maker sure employees get to wear hair restraint. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed working containers wet nesting at drying by 3 compartment sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed at end of cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed oil a case of chicken stored in walk-in cooler floor, staff relocated box to rack. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed oil a at front bar area, staff relocated scoop to scoop holder. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Working tongs stored in 82° water at kitchen line. Staff removed tongs from water and send back to washed and sanitized. Corrected On-Site
  • 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 cooked chicken (83F - Hot Holding) at cook line , as per chef for less than 4 hours, chef voluntarily discarded the product. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer 3 compartment sink and not test kit available.

Inspection Date: 12/2/2024

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 29-08-4:Basic - Plumbing system in disrepair. Faucet for hand sink on line. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.