Question 1

How many health inspections has NIU had?

Accepted Answer

NIU has had 17 inspections according to Florida DBPR records.

Question 2

Has NIU ever been shut down?

Accepted Answer

No, NIU has no emergency closures on record.

Question 3

What are the most common violations at NIU?

Accepted Answer

The most frequently cited violations at NIU are: Adequate lighting, Clean multi-use utensils, Food in good condition.

Question 4

What does Florida violation V11 (Food in good condition) mean?

Accepted Answer

FOOD QUALITY HAZARD: Food in poor condition — spoiled, contaminated, mislabeled, or adulterated — can cause foodborne illness, allergic reactions, or poisoning. Spoiled food may contain dangerous levels of histamine (causes scombroid poisoning from fish), Listeria (grows during refrigeration), or toxin-producing molds. Mislabeled food can trigger fatal allergic reactions in sensitive individuals. Inspect all food upon delivery and regularly during storage. Reject food that is: spoiled, damaged, at incorrect temperature, past expiration, improperly labeled, or from unverified sources. Date-mark all ready-to-eat TCS foods — use within 7 days if held at 41°F or below. Discard any food of questionable quality.

Question 5

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 6

What does Florida violation V42 (Equipment condition) mean?

Accepted Answer

EQUIPMENT HAZARD: Equipment in poor repair harbors bacteria in cracks, chips, and corroded areas that cannot be effectively cleaned or sanitized. Frayed gaskets allow temperature loss. Malfunctioning equipment may not maintain safe temperatures. Sharp edges from damaged equipment cause injury risk. Peeling coatings can contaminate food with paint or metal flakes. Maintain all equipment in good repair: smooth, non-absorbent, easily cleanable surfaces. Replace or repair: cracked/chipped surfaces, corroded equipment, worn gaskets, malfunctioning temperature controls. Equipment must be NSF-certified or equivalent. Conduct regular equipment maintenance and document repairs. Replace equipment that cannot be restored to safe condition.

NIU

Inspection History (17)

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Basic Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

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