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

Name: FACTORIA DE AZUCAR/CAFE BOMBON/LITTLE NIKO ITALIAN & PIZZERIA
Address: 11401 NW 12 ST STE R105, SWEETWATER, FL, 33172, US
Rating: 91.1

11401 NW 12 ST STE R105, SWEETWATER, FL 33172

License #2338257

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.1 Grade B / 100

Solid Health Score

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Quick take

FACTORIA DE AZUCAR/CAFE BOMBON/LITTLE NIKO ITALIAN & PIZZERIA in SWEETWATER currently holds an InspectFL Health Score of 91.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 38 total violations — 4 critical, 8 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 included 3 critical violations, 3 major, and 9 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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (65F - Cold Holding); chorizo croquettes (62F - Cold Holding) at reach in cooler across from grill station, as por head chef more than 4 hours, chef discarded the product voluntarily.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed am employee at cook line not hair restraint, employee was instructed to get a hair net.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strips available, staff proa new test strips before finishing inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08B-38-4] Food stored on floor. Observed plastic cooking oil containers stored on the storage area floor, also at walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusted fan covers at walk in cooler
[36-36-4] Ceiling tile missing. Observed over the ware-washing facility.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door service area entrance.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at rice serving station.
[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 corvina fillet in ROP bags taking out to defrost and not removed from ROP packaging, product still frozen. Staff was coached on proper thawing method for ROP packaging fish.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items at walk in cooler nor date marked, as per head chef from 3 days ago.
[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 at 0ppm. Instructed staff to use 3 compartment sink while machine is repaired. While conducting inspection technician arrived and fix the machine , retested at 100ppm.
[02D-02-4] Packaged food not labeled as specified by law. Observed several containers at the walk in cooling not labeled, as per head chef from 3 days ago, discussed with chef labeling requirements for food safety.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (65F - Cold Holding); chorizo croquettes (62F - Cold Holding) at reach in cooler across from grill station, as por head chef more than 4 hours, chef discarded the product voluntarily.

Warning Issued
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled.
[14-09-4] 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] Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation and not restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack across from 3 compartment sink.
[25-05-4] Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed ball throughout dishwasher area and ice machine ..
[08A-20-5] 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.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[27-25-4] Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81°F at the unit.
[31A-11-4] 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.

Community reaction

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