Niekos Neighborhood Bar
1153 Town Center Dr Ste 101, Jupiter, FL 33458 · Permanent Food Service · License 6021637
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 21 complaint inspection3 high priority (2 fixed by the Jul 22 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time givenFixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed One door refrigerator by grill; shredded cheese (47°F - Cold Holding); (47°F); sour cream (47°F - Cold Holding); cooked vegetables (47°F - Cold Holding)in; cream (50°F - Cold Holding); mashed potatoes (46°F - Cold Holding); butter (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); mashed potatoes (50°F - Cold Holding); cooked chicken (50°F - Cold Holding) all food held overnight per chef. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed One door refrigerator by grill; shredded cheese (47°F - Cold Holding); (47°F); sour cream (47°F - Cold Holding); cooked vegetables (47°F - Cold Holding)in; cream (50°F - Cold Holding); mashed potatoes (46°F - Cold Holding); butter (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); mashed potatoes (50°F - Cold Holding); cooked chicken (50°F - Cold Holding) all food held overnight per chef. See stop sale
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed kitchen employee with gloves on using cell phone and without changing gloves or washing hands start preparing hamburger at grill. I explained to employee that he must first remove his gloves and wash hands after touching cell phone before starting food preparation and employee washed hands
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed had 2 thermometers one was off by over 10 degrees and the other was off by over 20 degrees. I explained how to calibrate thermometer to operate but he didn't have the other part or pliers to adjust
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed speed rack blocking hand sink by 3 compartment sink. Operator removed.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled substance in spray bottle. Operator labeled window cleaner.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. observe kitchen manager, not knowing the primary to reheat food for hot holding and the temperature to maintain the hot holding.
I explain to kitchen manager that he mush reheat food to 165 degrees with in 2 hours and maintain temperature above 135 degrees for hot holding.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in reach in freezer by fryer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed behind refrigerators at bar old fruit garnish. And plastic cups and napkins.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees keys and cellphone on clean prep table at cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.