FACTORIA DE AZUCAR/CAFE BOMBON/LITTLE NIKO ITALIAN & PIZZERIA
11401 NW 12 ST STE R105, Sweetwater FL 33172 · 305-786-8520
Last inspected May 13, 2026 · 6 visits since December 2024
DEC 24
MAR 25
SEP 25
MAY 26
▲ GETTING WORSE
4 inspections trending down, 31 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 11 findings ▾
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.
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.
Bowl or other container with no handle used to dispense food. Observed at rice serving station.
Ceiling tile missing. Observed over the ware-washing facility.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
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.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door service area entrance.
Food stored on floor. Observed plastic cooking oil containers stored on the storage area floor, also at walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusted fan covers at walk in cooler
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area.
Sep 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81F at the unit.
No hot running water at three-compartment sink. Observed hot water running at 81F at the unit.
Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink.
Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area.
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority7 Intermediate12 Basic
Show 21 findings ▾
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.
Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81°F at the unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
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.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Observed hot water running at 81°F at the unit.
No hot running water at three-compartment sink. Observed hot water running at 81°F at the unit.
Non-pitting surface rust on food-contact equipment. Observed at drying rack for cleaned and sanitized equipment rusted and soiled.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen several auxiliary cutting boards boards with marks not longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation and not restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack across from 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
Improper storage of maintenance equipment that interferes with cleaning. Observed several equipment obstructing the use of mop sink.
Single-service articles improperly stored. Observed single service cups stored on the floor at dry storage area.
Single-service articles not stored inverted or protected from contamination. Observed single service single service cups stored not inverted at dry storage room.
Wall soiled with accumulated grease, food debris, and/or dust. Observed ball throughout dishwasher area and ice machine..
Wet mop not stored in a manner to allow the mop to dry.
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.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl with not handle inside white rice, staff removed it.
Ceiling tile missing. Observed next to hood at the end of cook line
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.
Equipment and utensils not properly air-dried - wet nesting. Observed working containers wet nesting at drying by 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed at end of cook line.
Food stored on floor. Observed oil a case of chicken stored in walk-in cooler floor, staff relocated box to rack.
Ice scoop handle in contact with ice. Observed oil a at front bar area, staff relocated scoop to scoop holder.
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.
Dec 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Covered waste receptacle not provided in women's bathroom.
No Heimlich maneuver/choking sign posted.
Plumbing system in disrepair. Faucet for hand sink on line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.