Nikki's Place
Last inspected: Apr 22, 2026
32
Score
Going back to 2022, Nikki's Place has nine inspections in the public record. The most recent report on file is from Apr 22, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly nine violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Nikki's Place's latest score of 32 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
14
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 3 major violations. 14 minor violations.
View 18 violations
High Priority - 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.
03A-02-5
Intermediate - 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.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer by cook line. Operator asked employee to clean during inspection. **Corrective Action Taken**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves
22-31-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers throughout facility and walk in cooler shelves **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and at prep table by griddle. **Repeat Violation**
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above hood line and prep area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in prep area by walk in cooler
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Under counter prep table next to clean equipment.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cooks line. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans under hot holding counter. Operator had employee fixed **Corrective Action Taken**
24-08-4
Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility. **Repeat Violation**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - Food storage container/container lid cracked or broken. In walk in cooler
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula between stove.
10-17-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Repeat Violation**
21-04-4
32
Dec 11, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - 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)
03D-02-5
High Priority - 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)
01B-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking preparing food and cooking.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator serving and preparing food.
13-03-4
Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility. **Repeat Violation**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - In-use wet wiping cloth/towel used under cutting board. Underneath green cutting board operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink back of the house by walk in cooler. **Repeat Violation**
31B-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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 **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and at prep table by griddle. **Repeat Violation**
36-27-5
47
Mar 13, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink. **Repeat Violation**
31B-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle. **Repeat Violation**
36-27-5
67
Jan 22, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - 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 . **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility underneath all cooking equipment and equipment. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-27-5
39
Nov 21, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - 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. **Warning**
08A-02-6
High Priority - 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 . **Corrective Action Taken** **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
Intermediate - 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. **Warning**
02C-03-5
Intermediate - 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. **Warning**
51-16-7
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep table by griddle. **Warning**
36-27-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink **Warning**
31B-04-4
Basic - 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. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Floor soiled/has accumulation of debris. Throughout facility underneath all cooking equipment and equipment. **Repeat Violation** **Warning**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
35
Apr 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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.
03A-02-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, cook line shelves and walk-in cooler shelves soiled. **Repeat Violation**
23-03-4
78
Nov 17, 2023
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - 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.
01B-02-5
High Priority - 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.
03D-02-5
High Priority - 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. **Corrective Action Taken**
12A-27-4
High Priority - 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. **Corrected On-Site**
12A-12-4
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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-Site** **Corrected On-Site**
08A-05-6
Basic - 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 **Corrected On-Site**
12B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance on reach in cooler shelves that had the milk
22-16-4
Basic - Single-service articles improperly stored.To go containers stored on dry storage floor.
25-05-4
35
May 19, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above cooked chicken in reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Hand sink in prep area. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Chicken in walk in cooler and stock on dry storage floor. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Single-service articles improperly stored. Single service containers stored on floor. **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Nikki's Place last inspected?
The most recent health inspection at Nikki's Place on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Nikki's Place?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Nikki's Place.
How does Nikki's Place compare to other restaurants in Orlando?
Nikki's Place most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has Nikki's Place's inspection record improved over time?
No. Recent inspections at Nikki's Place have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Nikki's Place means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nikki's Place inspected?
Based on the inspection history on file, Nikki's Place is inspected around three times per year on average.
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