NIKKO JAPANESE RESTAURANT

Name: NIKKO JAPANESE RESTAURANT
Address: 827 N HOMESTEAD BLVD, HOMESTEAD, FL, 330305024, US
Rating: 21.7

827 N HOMESTEAD BLVD, HOMESTEAD, FL 330305024

License #2325950

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

21.7 Grade F / 100

Failing Health Score

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Quick take

NIKKO JAPANESE RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 21.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 87 total violations — 11 critical, 10 major, 66 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[06-09-1] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter and on oven door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple pieces of equipment soiled. Observed gaskets soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for food storage in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on prep table in back of kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan provided by division not filled out.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler on back kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 pack of tuna poke thawed in ROP. Observed 2 tuna filets thawed in ROP.
[41-10-4] Toxic substance/chemical improperly stored. Observed butane stored on dry food rack next to kitchen hand sink.
[32-07-5] Bathroom facility not clean. Observed urinalysis and toilet with stains on men's restroom.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw fish in reach in freezer next to dry storage rack.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup used as rice scoop in container on top of chest freezer.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind and under most equipment in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above cheese and basil in reach in cooler.

Call Back - Admin. complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[22-41-4] 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 dish machine; 0 ppm.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.

Call Back - Extension given, pending
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
[22-41-4] 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 dish machine; 0 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Call Back - Extension given, pending
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinking cup in reach in cooler in back of kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
[22-41-4] 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 dish machine; 0 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Warning Issued
[06-09-1] 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 3 tuna filets thawed completely in ROP.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of clean plates at sushi counter.
[41-07-4] Container of medicine improperly stored. Observed vitamins on dry dishes at front sushi counter. Operator removed bottles during inspection.
[08B-12-5] Stored food not covered. Observed containers of veggies in reach in freezer with no cover; connected to fridge next to hand sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in across back kitchen exit: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna filets thawed completely in ROP.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 1 employee come into kitchen and begin serving soup; no handwash. Inspector went over proper handwash techniques with all employees.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinking cup in reach in cooler in back of kitchen.

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