NIKKI'S PLACE
742 W CARTER ST, Orlando FL 32805 · (407)425-5301
Last inspected Apr 22, 2026 · 7 visits since November 2023
APR 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peach cobbler 75f. at front service counter. Advised operator to put on time control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate14 Basic
What the inspector wrote — 18 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peach cobbler 75f. at front service counter. Advised operator to put on time control.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer by cook line. Operator asked employee to clean during inspection.
Non-pitting surface rust on food-contact equipment. Walk in cooler shelves
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts in reach in at front service counter.
Show the remaining 14 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above hood line and prep area.
Cutting board has cut marks and is no longer cleanable. Green cutting board in prep area by walk in cooler
Employee eating in a food preparation or other restricted area. Under counter prep table next to clean equipment.
Employee with no beard guard/restraint while engaging in food preparation. Cook on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Pans under hot holding counter. Operator had employee fixed
Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
Food storage container/container lid cracked or broken. In walk in cooler
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use knife/knives stored in cracks between pieces of equipment. Spatula between stove.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In ice machine. and sugar at back kitchen area Employee removed.
In-use wet wiping cloth/towel used under cutting board. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, fan covers in walk in, side of all cooking equipment on cooks line, shelves on cooks line and gaskets on all reach in cooler throughout facility.
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers throughout facility and walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and at prep table by griddle.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. wings ( per operator cooling overnight in reach in cooler) (48-55F - Cold Holding); yams (per operator cooling overnight in reach in cooler) (55-68F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. wings ( per operator cooling overnight in reach in cooler) (48-55F - Cold Holding); yams (per operator cooling overnight in reach in cooler) (55-68F - Cold Holding)
Employee with no beard guard/restraint while engaging in food preparation. Cooking preparing food and cooking.
Employee with no hair restraint while engaging in food preparation. Operator serving and preparing food.
Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use wet wiping cloth/towel used under cutting board. Underneath green cutting board operator removed.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink back of the house by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of all cooking equipment on cooks line, shelves on cooks line and gaskets on all reach in cooler throughout facility.
Reach-in cooler and walk in cooler shelves with rust that has pitted the surface. Reach in coolers throughout facility and walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and at prep table by griddle.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler more than 24 hours per employee by walk in cooler. Employee labeled 3/12
Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of cooking equipment, shelves on cooks line and gaskets on all reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in cooler in front of walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 47f in walk in cooler over 24 hours per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow rice 47f in walk in cooler over 24 hours per operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Throughout facility underneath all cooking equipment and equipment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of cooking equipment and gaskets on all reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in cooler in front of walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 47f in walk in cooler over 24 hours per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow rice 47f in walk in cooler over 24 hours per operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by walk in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Please update plans to reflect outside shed with single service items and 4 reach in freezers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Throughout facility underneath all cooking equipment and equipment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of cooking equipment and gaskets on all reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (60F - Cold Holding); meatloaf (50F - Cold Holding); chicken (52F - Cold Holding). Operator relocated food to another reach in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, cook line shelves and walk-in cooler shelves soiled.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Turkey necks and ribs tips kept overnight cooling on walk in cooler with temperature of 48F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.Employee touched eggs and then touched cooked salmon Pattie's. Ask cook to reform to 165F and wash hands.
Employee switched from working with raw food to ready-to-eat food without washing hands.Employee cracked eggs and then touched cooked salmon Pattie's. Inspector ask employee to wash hands and cook the salmon up to 165F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over avocado on reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef and fish stored over plantains on reach in cooler. Raw shell eggs stored over catfish on reach in cooler located at cookline. Corrected On-SiteCorrected On-Site**
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ribs tips kept cooling over night with temperature of 48F, turkey necks kept cooling overnight with temperature of 48F.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Multiple open drinks around kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance on reach in cooler shelves that had the milk
Single-service articles improperly stored.To go containers stored on dry storage floor.
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.