NIKKO JAPANESE RESTAURANT

Name: NIKKO JAPANESE RESTAURANT
Address: 827 N HOMESTEAD BLVD, HOMESTEAD, FL, 330305024, US
Rating: 20.9

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

20.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

NIKKO JAPANESE RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 20.9 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 117 total violations — 15 critical, 14 major, 88 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 5, 2026 shows 31 observation rows: 6 critical, 4 major, and 21 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

117

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Administrative complaint recommended
[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.
[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.
[32-07-5] Bathroom facility not clean. Observed urinalysis and toilet with stains on men's restroom.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and dish shelves soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Observed butane stored on dry food rack next to kitchen hand sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed shopping bags used as food storage in chest freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter and on oven door.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in most reach ins.
[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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven handles soiled.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer heavily soiled.
[08B-12-5] Stored food not covered. Observed in fridge and freezer combo next to hand sink; veggies not protected.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.

Disposition: 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.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.

Disposition: Call Back - Extension given, pending
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[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.
[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.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.

Disposition: Call Back - Extension given, pending
[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.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 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.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[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.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple rolls and Nigiri not marked on menu; raw indicator.
[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.
[41-07-4] Container of medicine improperly stored. Observed vitamins on dry dishes at front sushi counter. Operator removed bottles during inspection.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[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.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna filets thawed completely in ROP.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
[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.
[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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse