Niko's Grill
Last inspected: Oct 7, 2025
78
Score
Niko's Grill has been inspected eight times since 2022. Niko's Grill was last inspected on Oct 7, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to five violations per visit.
“Wet wiping cloths stored in detergent” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Hudson restaurant, which scores around 84. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 7, 2025
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line **Corrected On-Site**
31B-02-4
Basic - 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 **Corrected On-Site**
21-44-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
22-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, 0ppm, corrected to 50 ppm, chlorine sanitizer only
21-03-4
78
Mar 31, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - 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.
01B-13-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at wait station, discussed with manager on duty .
31A-11-4
Intermediate - 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.
53A-05-6
Basic - 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 **Repeat Violation**
06-09-1
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At server station, operator made new bucket with Chlorine **Corrected On-Site**
21-03-4
43
Nov 21, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Jan 30, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 50 ppm **Corrected On-Site**
41-27-4
High Priority - 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 **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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 .
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine at wait station
22-02-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette ashes on floor by hand wash sink. Discussed with cook.
12B-06-4
55
Jul 25, 2023
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - 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 . **Warning**
03F-02-5
High Priority - 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 **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over case of potatoes and cabbage in walk in cooler **Repeat Violation** **Warning**
08A-04-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on prep table in kitchen **Warning**
35A-02-6
High Priority - 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 **Corrective Action Taken** **Warning**
12A-27-4
Intermediate - 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 **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation** **Warning**
22-02-4
Intermediate - 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 **Warning**
31A-09-4
Intermediate - 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 **Repeat Violation** **Warning**
53B-13-5
Basic - Employee eating while preparing food. Cook eating, chewing food on cook line. Discussed with manager on duty **Warning**
12B-01-4
Basic - 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. **Warning**
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. By hand wash sink at wait station **Warning**
51-11-4
Basic - 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 **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On cook line **Warning**
14-20-4
Basic - Stored food not covered. In walk in cooler and freezer **Warning**
08B-12-5
Basic - Water draining onto floor surface. Only hand wash sink in kitchen leaks onto floor, operator put bucket underneath and will call for repair **Warning**
29-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, operator changed bucket to chlorine only **Corrected On-Site** **Repeat Violation** **Warning**
21-03-4
Basic - Floor tiles missing and/or in disrepair. In kitchen **Repeat Violation** **Warning**
36-17-5
Basic - Equipment in poor repair. Gaskets of kplift top cooler on cook line **Warning**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station, operator separated **Corrective Action Taken** **Warning**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook **Warning**
13-03-4
Basic - 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 **Warning**
40-06-5
17
Mar 14, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler - shell eggs over bread and produce, operator mover to other shelf **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over flat top grill - cooked onions (103F - Hot Holding); cooked potatoes (98F - Hot Holding, moved to grill onions reheated to 165F **Corrective Action Taken**
03B-01-6
High Priority - 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 changed sanitizer jug, still 0 ppm, operator will set up 3 compartment sink .
22-41-4
Intermediate - Food-contact surface soiled with food debris. Can opener, moved to dish area . **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave firm for employee reporting (5030-103)
11-26-1
Intermediate - 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.
53B-13-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open, no screen on door, window open, no screen, fly in kitchen
35B-05-4
Basic - Food stored on floor. In back room - Fry oil and bag in box soda on floor, moved to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Kitchen **Repeat Violation**
36-17-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, discussed with staff
21-03-4
33
Jan 10, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
30
Sep 26, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Frequently Asked Questions
When was Niko's Grill last inspected?
The most recent health inspection at Niko's Grill on file is from Oct 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Niko's Grill?
Across the inspection record, “wet wiping cloths stored in detergent” has been cited four times, more than any other issue at Niko's Grill.
How does Niko's Grill compare to other restaurants in Hudson?
Niko's Grill most recently scored 78 out of 100, which is lower than the Hudson average of 84.
Has Niko's Grill's inspection record improved over time?
Yes. Recent inspections at Niko's Grill have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Niko's Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Niko's Grill inspected?
Based on the inspection history on file, Niko's Grill is inspected around three times per year on average.
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