TIKI TIKI
6200 N OCEAN DR
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2025
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in spice containers. Operator removed cups **Corrected On-Site** **Warning**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container at prep area. Operator discarded drink **Corrected On-Site** **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at dish area. Operator began mopping water **Corrective Action Taken** **Warning**
- 29-08-4:Basic - Plumbing system in disrepair. Kitchen hand sink hot water lever in disrepair **Warning**
- 14-33-4:Basic - Shelf storing clean dishes with rust that has pitted the surface. **Repeat Violation** **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. 1. Right center flip top ; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right center flip top ; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale 2. Right center flip top cooler raw chicken (51F - Cold Holding); raw steak (48F). Per open items brought out from walk in cooler less than four hours ago. Operator placed items in freezer to quick chill. 3. Left center flip top cooler cooked potatoes (50F - Cold Holding). Per operator food in cooler less than four hours ago. Operator placed food in freezer to quick chill. 4.walk in cooler cooked pasta (50F- cold holding ); cooked shrimp (50F- cold holding ); grouper (50F- cold holding). Observed door open. Per operator door opened less than four hours ago. Operator closed cooler door and opened freezer door to cool food. All foods not prepared or portioned today **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-chicken kabob (105F - Hot Holding). Per operator items out of temperature less than four hours. Observed item under no temperature control. Operator placed on oven to reheat **Corrective Action Taken** **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in prep area missing vacuum breaker **Warning**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oyster tags removed from original box and put in front coolers. Tags not maintained **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:25p white rice 123F heated cooling for 30 minutes to 101F at 4:10pm. Observed item covered cooling. At this rate cooling from 135F to 70F in two hours will not occur. Operator placed rice in cooler to properly cool **Corrective Action Taken** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at coffee station hand sink. Operator provided paper towels **Corrected On-Site** **Warning**
Food safety inspection conducted on 4/1/2025 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 1/8/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 08B-12-5:Basic - 1.Lemons in expo line not covered. 2.Zuppa sauce not covered inside walk in cooler. Operator covered. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gasket torn or in disrepair on walk in freezer door.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in fry station. Operator elevated **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer on floor at entry and around door. Observed gasket in disrepair.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in ware washing room.
- 14-33-4:Basic - Shelf storing clean dishes with rust that has pitted the surface in ware washing area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over uncovered zuppa sauce inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperatures for fully cooked fish. Educate cook and emailed cooking temperature flier to manager.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container with water from hand washing sink in cook line , then rinsed fish breaded and fried. Told operator hand washing sink should be used for hand washing only. Operator filled water from prep sink and placed in frying station. **Corrected On-Site**
Food safety inspection conducted on 1/8/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).