NIKO'S GRILL
14100 HICKS RD, Hudson FL 34667 · 7278191548
Last inspected Oct 7, 2025 · 8 visits since July 2023
JUL 23
JAN 24
NOV 24
MAR 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on prep table in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $2,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023004309 | Jan 9, 2023 | Mar 2, 2023 | — |
| 3--2022034810 | May 19, 2022 | Oct 6, 2022 | $400 |
| 3--2021018210 | Jan 25, 2021 | Jul 8, 2021 | $160 |
| 3--2019001664 | Dec 21, 2018 | Mar 28, 2019 | $800 |
| 3--2019002313 | Jan 4, 2019 | Mar 28, 2019 | $800 |
| 3--2018032258 | May 16, 2018 | Jul 27, 2018 | $200 |
| 3--2015039823 | Aug 18, 2015 | Nov 4, 2015 | $200 |
Inspection history
8 visits, newest first
Oct 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. At cook line
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table next to clean utensils and steam table, moved to bottom shelf
Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, 0ppm, corrected to 50 ppm, chlorine sanitizer only
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over bread and produce, operator rearranged all.
Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna, tilapia, mahi, salmon, all packages state to remove from packages before thawing.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Ice in hand wash sink at wait station, discussed with manager on duty.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 servers, 2 cooks, dishwasher.
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. Ahi tuna, tilapia, mahi, salmon, all packages state to remove from packages before thawing. See stop sale
Wet wiping cloths stored in detergent and sanitizer mixed together. At server station, operator made new bucket with Chlorine
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (63F - Cold Holding), operator primed, still 0 ppm, discussed time control, not reusing butter, operator discarded butter pats.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. 0 ppm, operator primed machine, corrected to 50 ppm, ran machine without priming, 0 ppm, operator will call for repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (63F - Cold Holding), operator primed, still 0 ppm, discussed time control, not reusing butter, operator discarded butter pats.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Fryer baskets
Handwash sink not accessible for employee use at all times. At server station, purse on sink, operator removed
No soap provided at handwash sink. At wait station
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded soiled dishes onto rack then retook clean silverware out of clean rack. Discussed proper hand wash with manager on duty.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line - Swiss cheese (47F - Cold Holding), pan overfilled, operator moved cheese to bottom of cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine at wait station
Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette ashes on floor by hand wash sink. Discussed with cook.
Jul 28, 2023□ 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher Joe, 4 months
Equipment in poor repair. Gaskets of kplift top cooler on cook line
Floor tiles missing and/or in disrepair. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of lift top cooler on cook line Hinges of cooler on cook line Fan guards in walk in cooler Ice chute at wait station
Ripped/worn tin foil used as shelf cover. On cook line
Jul 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line- tzatziki (46F - Cold Holding); sauerkraut (45F - Cold Holding); sliced ham (45F - Cold Holding); feta (45F - Cold Holding); sliced yellow cheese (61F - Cold Holding); cut spinach (53F - Cold Holding), moved to single door cooler, all removed from refrigeration an hour and a half ago. In walk in cooler - sliced beef (44F - Cold Holding); salmon (45F - Cold Holding); fish (45F - Cold Holding); cod (45F - Cold Holding); sauerkraut (44F - Cold Holding); ham loaf (44F - Cold Holding); raw ground beef (45F - Cold Holding), operator called for repairs, will monitor temps. discussed putting food on ice to keep cold
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher Joe, 4 months
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. Salmon and cod, completely thawed in walk in cooler, package hot cut.
Equipment in poor repair. Gaskets of kplift top cooler on cook line
Floor tiles missing and/or in disrepair. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of lift top cooler on cook line Hinges of cooler on cook line Fan guards in walk in cooler Ice chute at wait station
Ripped/worn tin foil used as shelf cover. On cook line
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked to eggs with gloves on, touched utensils, then plates for customers. Discussed with staff and manager on duty, cook removed gloves and washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on prep table in kitchen
Raw animal food stored over or with unwashed produce. Shell eggs over case of potatoes and cabbage in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line- tzatziki (46F - Cold Holding); sauerkraut (45F - Cold Holding); sliced ham (45F - Cold Holding); feta (45F - Cold Holding); sliced yellow cheese (61F - Cold Holding); cut spinach (53F - Cold Holding), moved to single door cooler, all removed from refrigeration an hour and a half ago. In walk in cooler - sliced beef (44F - Cold Holding); salmon (45F - Cold Holding); fish (45F - Cold Holding); cod (45F - Cold Holding); sauerkraut (44F - Cold Holding); ham loaf (44F - Cold Holding); raw ground beef (45F - Cold Holding), operator called for repairs, will monitor temps. discussed putting food on ice to keep cold
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. Sausage.inks, Patties, corned beef hash, cooked potatoes, all removed from refrigeration at 8 am, times not written on board.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink, discussed hand washing with staff and manager on duty
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Bowl in hand wash sink in kitchen, operator states they are washing hands in 3 compartment sink because hand wash sink leaks onto floor
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher Joe, 4 months
Carbon dioxide/helium tanks not adequately secured. By hand wash sink at wait station
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. Salmon and cod, completely thawed in walk in cooler, package hot cut.
Employee eating while preparing food. Cook eating, chewing food on cook line. Discussed with manager on duty
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back back touching slicer in back room. Employee items on shelf at wait station with napkins
Employee with no hair restraint while engaging in food preparation. One cook
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station, operator separated
Equipment in poor repair. Gaskets of kplift top cooler on cook line
Floor tiles missing and/or in disrepair. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of lift top cooler on cook line Hinges of cooler on cook line Fan guards in walk in cooler Ice chute at wait station
Ripped/worn tin foil used as shelf cover. On cook line
Stored food not covered. In walk in cooler and freezer
Water draining onto floor surface. Only hand wash sink in kitchen leaks onto floor, operator put bucket underneath and will call for repair
Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, operator changed bucket to chlorine only
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.