NIKKO JAPANESE RESTAURANT

Name: NIKKO JAPANESE RESTAURANT
Address: 827 N HOMESTEAD BLVD, HOMESTEAD, FL, 330305024, US
Rating: 20.1

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

20.1 Grade F / 100

Failing Health Score

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Quick take

NIKKO JAPANESE RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 20.1 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 73 total violations — 9 critical, 9 major, 55 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 March 5, 2026 included 4 critical violations, 3 major, and 12 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
[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.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed shopping bags used as food storage in chest freezer.
[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.
[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.
[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.
[25-32-4] Reuse of single-service or single-use articles. Observed ice cream containers reused for food storage in freezer.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Observed butane stored on dry food rack next to kitchen hand sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and dish shelves soiled.
[08B-12-5] Stored food not covered. Observed in fridge and freezer combo next to hand sink; veggies not protected.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[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.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.

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.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[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.
[22-41-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.

Call Back - Extension given, pending
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[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.

Warning Issued
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above triple sink.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna filets thawed completely in ROP.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[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.
[14-33-4] 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.
[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-38-4] Food stored on floor. Observed rice and soft sauce on floor next to back exit.
[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.

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