NIEKOS NEIGHBORHOOD BAR
1153 TOWN CENTER DR STE 101, Jupiter FL 33458
Last inspected Jul 22, 2026 · 11 visits since July 2023
SEP 24
JAN 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating buns with bare hands. Cook put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Observed speed rack blocking hand sink by 3 compartment sink. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer by fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind refrigerators at bar old fruit garnish. And plastic cups and napkins.
Jul 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee with gloves on using cell phone and without changing gloves or washing hands start preparing hamburger at grill. I explained to employee that he must first remove his gloves and wash hands after touching cell phone before starting food preparation and employee washed hands
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 One door refrigerator by grill; shredded cheese (47F - Cold Holding); (47F); sour cream (47F - Cold Holding); cooked vegetables (47F - Cold Holding)in; cream (50F - Cold Holding); mashed potatoes (46F - Cold Holding); butter (47F - Cold Holding); cooked pasta (48F - Cold Holding); mashed potatoes (50F - Cold Holding); cooked chicken (50F - Cold Holding) all food held overnight per chef. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed One door refrigerator by grill; shredded cheese (47F - Cold Holding); (47F); sour cream (47F - Cold Holding); cooked vegetables (47F - Cold Holding)in; cream (50F - Cold Holding); mashed potatoes (46F - Cold Holding); butter (47F - Cold Holding); cooked pasta (48F - Cold Holding); mashed potatoes (50F - Cold Holding); cooked chicken (50F - Cold Holding) all food held overnight per chef. See stop sale
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. observe kitchen manager, not knowing the primary to reheat food for hot holding and the temperature to maintain the hot holding. I explain to kitchen manager that he mush reheat food to 165 degrees with in 2 hours and maintain temperature above 135 degrees for hot holding.
Handwash sink not accessible for employee use at all times. Observed speed rack blocking hand sink by 3 compartment sink. Operator removed.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed had 2 thermometers one was off by over 10 degrees and the other was off by over 20 degrees. I explained how to calibrate thermometer to operate but he didn't have the other part or pliers to adjust
Spray bottle containing toxic substance not labeled. Observed unlabeled substance in spray bottle. Operator labeled window cleaner.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees keys and cellphone on clean prep table at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer by fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind refrigerators at bar old fruit garnish. And plastic cups and napkins.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday kept in a deep covered container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday kept in a deep covered container.
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 0ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating buns with bare hands. Cook put gloves on.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday, kept in a deep, covered container.
Handwash sink not accessible for employee use at all times, blocked by a speed rack on cook line. Operator removed speed rack.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over cheese sticks at reach in freezer at cook line. Both products not in commercial packaging. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw whole beef short rib at walk in cooler. Operator stored products properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon in reduced oxygen packaging at walk in cooler, raw lobster in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging occurs on premises. No HACCP Plan available at time of inspection. See stop sale. For information regarding special processes please contact: DHR.specialprocess@myfloridalicense.com
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks in kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon in reduced oxygen packaging at walk in cooler, raw lobster in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging occurs on premises. No HACCP Plan available at time of inspection. See stop sale. For information regarding special processes please contact: DHR.specialprocess@myfloridalicense.com
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging fully cooked lamb in reduced oxygen packaging and storing in freezer. Observed fully cooked lamb in reduced oxygen packaging in freezer, held since 8/1/24. See stop sale. Observed Cooked Collard greens made 9/10 in walk in cooler. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging fully cooked lamb in reduced oxygen packaging and storing in freezer. Observed fully cooked lamb in reduced oxygen packaging in freezer, held since 8/1/24. See stop sale.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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 0ppm. Sanitizer container empty. Chef changed container 75ppm.
Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale. 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. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 15 minutes ago stated chef. Chef timed sauce.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged pulled pork in walk in cooler. Packaged on site. Vacuum packaged on site salmon and tuna no variance.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for blackened ahi tuna on menu. Operator added to menus during inspection.
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. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday. See stop sale
In-use utensil stored in standing water less than 135 degrees Fahrenheit 84°F on cook line. Chef discarded water.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment ROP cooked foods and raw meats; Operator removed from packaging
No soap provided at handwash sink by three compartment sink and at cook line; Operator provided
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; operator unable to turn back on; Second sink working
Ceiling tile missing- above three compartment sink; cook line
Ceiling/ceiling tile shows damage or is in disrepair.- through out the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- whole kitchen
Current Hotel and Restaurant license not displayed.
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.