DirtyFLRestaurant Inspection Data

HAWAIIAN INN TIKI BAR & GRILL

2301 South Atlantic Avenue
Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10837338

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10833913

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill - From follow-up inspection 2025-05-09: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese, cheese sauce, hot dogs, chicken Warning - From follow-up inspection 2025-05-09: Sliced cheese 60F, shredded cheese 58F, chili 61F, raw chicken 64F inside refrigerator at end of cookline longer than 4 hours per employee Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Sliced cheese 60F - Cold Holding); shredded cheese (60F - Cold Holding); sliced cheese (61F - Cold Holding); cheese sauce (47-48F - Cold Holding); hot dogs (49F - Cold Holding)Poultry (47F - Cold Holding). Inside both refrigerators cook line more than 4 hours/unknown period of time from person in charge, next day callback. Warning - From follow-up inspection 2025-05-09: Sliced cheese 60F, shredded cheese 58F, chili 61F, raw chicken 64F inside refrigerator at end of cookline longer than 4 hours per employee, see stop sale. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin filled with used utensils/pans - From follow-up inspection 2025-05-09: Handwash sink on cookline used for pan of hot dogs **Time Extended** Corrected On-Site

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10832239

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -some areas with soiled floors on cookline area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -unbox raw burger patties stored contacting french fries
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese, cheese sauce, hot dogs, chicken Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Sliced cheese 60F - Cold Holding); shredded cheese (60F - Cold Holding); sliced cheese (61F - Cold Holding); cheese sauce (47-48F - Cold Holding); hot dogs (49F - Cold Holding)Poultry (47F - Cold Holding). Inside both refrigerators cook line more than 4 hours/unknown period of time from person in charge, next day callback. Warning
  • 02C-03-5: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. -cheese sauce, hot dogs
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin filled with used utensils/pans
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10787705

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -significant grease accumulation behind cook line equipment, and along pipes/utility lines behind equipment. Warning - From follow-up inspection 2025-02-26: -time extended 7 days to verify **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2025-02-26: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter not properly installed at automatic fire suppression/exhaust system. - From follow-up inspection 2025-02-26: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets - From follow-up inspection 2025-02-26: **Time Extended**

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8775746

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -significant grease accumulation behind cook line equipment, and along pipes/utility lines behind equipment. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 14-42-4:Basic - Hood filter not properly installed at automatic fire suppression/exhaust system.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings behind cookline equipment inside pooled grease/on top of pipe/utility line behind fryers/grill. -person in charge had employee begin cleaning behind cookline, stated closing early to clean, next day callback requires to verify ongoing compliance **Corrective Action Taken** Warning
  • 02C-03-5: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. -chili, cheese
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8853883

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment handles. -fry basket handle
  • 35A-03-4:Basic - Dead roach on premises. -next to stand up refrigerator , person in charge swept up during inspection Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -some grease on floor between fryer/grill
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -door propped open, some flies inside establishment
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -food trays on bar countertop inside kitchen area Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies inside kitchen near end of cookline by hand sink. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced american cheese 50F after 3 hrs, 50F after 3.30 hrs, , person in charge unable to cool down during inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced american cheese 49F, cut lettuce 50F cold holding inside small cooler on cookline. Manager stated moved into cooler more than 3 hours prior. Discarded lettuce and moved cheese back to other cooler that is maintaining 41F or below. Advised to have unit in question be serviced prior to holding temperature controlled food for safety more than 4 hours.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon/grease build up on fry baskets in use
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -person in charge added paper towel roll to hand sink area

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8853089

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2024-08-08: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil containers stored in floor on cook line Warning - From follow-up inspection 2024-08-08: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-08-08: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2024-08-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in freezer/chest freezer -surface of chest freezer -handles of hand wash sink -sides of fryer -surface area/ledge above chest freezer -handle/front surface of microwave Warning - From follow-up inspection 2024-08-08: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers Warning - From follow-up inspection 2024-08-08: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-08: **Time Extended**

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8851527

  • 36-22-4:Basic - Floor area(s) covered with standing water. -sections of uneven/broken floor retaining standing water under equipment
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -significant grease built up behind equipment on cook line -other areas of floor covered in dirt/dust/debris Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil containers stored in floor on cook line Warning
  • 08B-29-4:Basic - Food-contact surface not cleaned and sanitized prior to using for direct food contact. -soiled cutting board uses Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 42-02-4:Basic - Improper storage of equipment that interferes with cleaning. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in freezer/chest freezer -surface of chest freezer -handles of hand wash sink -sides of fryer -surface area/ledge above chest freezer -handle/front surface of microwave Warning
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roof on east end of kitchen allowing gaps/light penetration evident. -holes on backside of restaurant Outer openings of establishment cannot be properly sealed when not in operation. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in back corner of floor inside of broken/uneven floor tile 2 rodent droppings inside storage cabinet on east end of building around electrical equipment/excess items. 3 rodent droppings on floor in between excess stored equipment not necessary for food operations.(floats/extra chairs/shopping carts 1 dropping on top shelf above soda bibs behind bar 3 on floor under bar-top next to bar stools inside establishment. Next to ice machine 7 droppings on ledge underneath beverage machine at bar/inside prep area near soda bibs 2 droppings on ledge across from soda bibs 2 droppings inside bar next to syrup dispensers on shelf Admin Complaint
  • 35A-21-4:High Priority - Rodent nesting materials present. -scattered on ledges/perimeters of establishment Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, sliced cheese, raw chicken Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 51F, shredded cheese 58F, cut lettuce 55F, raw chicken 49F inside small cooler overnight, see stop sale. Warning
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -bagged lettuce Warning
  • 29-34-4:High Priority - Vacuum breaker missing at threaded faucet.
  • 02C-03-5: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. -bagged lettuce Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on small cooler next to grill -interior of soda guns Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -utensils stored inside hand sink on cook line Warning
  • 53B-13-5: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.
  • 35A-24-5:Intermediate - Wild birds or present on roof/railings in outside dining room/bar. Warning

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8375039

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind grill
  • 36-24-5:Basic - Hole in or other damage to wall. -up front, across from red bull cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside hand sink