DirtyFLRestaurant Inspection Data

PASEO VILLAGE CENTER-TIKI

PASEO VILLAGE CENTER-TIKI in FORT MYERS has 6 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 6 reports on file

11611 Paseo Grande Boulevard
Fort Myers, Florida, 33912
Paseo
Lee County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13543817

Met Inspection Standards

2 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense pica di gallo. Operator removed cup. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee drying containers with towel.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Operator removed soiled cloth. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket on shelving. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm chlorine at bar. Employee forgot to add sanitizer. Operator added sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sinks at bar used to fill containers and dump ice.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside bar.

10/8/2025· 6mo ago

Visit ID: 10900869

Met Inspection Standards

1 int

  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche and ahi tuna poke bowl on menu per operator served raw per operator, not marked as raw. Operator began updating menu with asterisk to denote raw foods at time of inspection. **Corrective Action Taken**

4/23/2025· 11mo ago

Visit ID: 10821921

Met Inspection Standards

2 basic

  • 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Remodeled area of prep kitchen with walls having unsealed gaps leading to outside, vermin present. Warning - From follow-up inspection 2025-04-23: Remodeled area of prep kitchen with walls having unsealed gaps leading to outside. **Time Extended**
  • 35B-04-4:Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Remodeled area of prep kitchen cannot be approved due to walls having unsealed gaps leading to outside. Warning - From follow-up inspection 2025-04-23: **Time Extended**

4/18/2025· 12mo ago

Visit ID: 8895230

Follow-up Inspection Required

7 high, 3 basic

  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Remodeled area of prep kitchen with walls having unsealed gaps leading to outside, vermin present. Warning
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Remodeled area of prep kitchen cannot be approved due to walls having unsealed gaps leading to outside. Warning
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood system with accumulated grease. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 15 small flying insects under triple sink and prep sink in unfinished prep area, open to the outside. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler deli turkey marked 4/2/2025, ham marked 4/10/2025, today is 4/18/2025. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler deli turkey marked 4/2/2025, ham marked 4/10/2025, today is 4/18/2025. Warning
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. On cook line reach-in cooler drawers under grill, hotdogs (50F - Cold Holding); cooked mushrooms (49F - Cold Holding); cooked onions (49F - Cold Holding); blue cheese crumbles (53F - Cold Holding) for more than 4 hours per operator, exact time not able to be determined. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach-in cooler drawers under grill, hotdogs (50F - Cold Holding); cooked mushrooms (49F - Cold Holding); cooked onions (49F - Cold Holding); blue cheese crumbles (53F - Cold Holding) for more than 4 hours per operator, exact time not able to be determined. See stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to handwash sink in enclosed kitchen. Repeat Violation Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) under prep table in enclosed kitchen, next to sauces, oil, tortilla chips. Operator removed and discarded chemicals. Corrected On-Site Warning

9/20/2024· 1y 6mo ago

Visit ID: 8736716

Met Inspection Standards

1 high

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Entrance to kitchen.

5/29/2024· 1y 10mo ago

Visit ID: 8357743

Met Inspection Standards

2 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up at bar without proper rinse step. Spoke with operator about proper setup of triple sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in bar entrance stored on counter, one in soap solution no sanitizer..