DirtyFLRestaurant Inspection Data

TIKI WEST RAW BAR & GRILL

TIKI WEST RAW BAR & GRILL has 6 health inspections on file for its TAVARES location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

118 W RUBY ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13483225

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen - From follow-up inspection 2025-08-06: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Top of freezer chest in kitchen rusted - From follow-up inspection 2025-08-06: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2025-08-06: **Time Extended**
  • 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in oyster prep - From follow-up inspection 2025-08-06: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-08-06: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler kitchen - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-08-06: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation - From follow-up inspection 2025-08-06: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple in June file - From follow-up inspection 2025-08-06: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings 135 cooking per operator par cooking - From follow-up inspection 2025-08-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gun nozzles bar Interior reach in cooler in kitchen Interior oven Interior fryer - From follow-up inspection 2025-08-06: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-08-06: **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 2025-08-06: **Time Extended**
  • 01C-07-4:Intermediate - - From initial inspection : Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service in kitchen - From follow-up inspection 2025-08-06: **Time Extended**

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10901135

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Repeat Violation
  • 21-19-4:Basic - Clean wiping cloth supply not properly stored. On floor in dry storage Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Top of freezer chest in kitchen rusted
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under the counter by the bar.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris through pout kitchen and oyster bar kitchen Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 08B-38-4:Basic - Food stored on floor. In kitchen oil container
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in bar
  • 36-62-4:Basic - Light not functioning. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in oyster prep
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment in the bar soiled Fan guards and shelves walk in cooler soiled Exterior all equipment in kitchen Exterior all equipment in oyster prep area All shelves in restaurant soiled
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Take out boxes stored on floor in oyster bar
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler kitchen
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Crab legs reach in freezer storage
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found 15 live small flying insects under 3 compartment sink in bar on floor and walls 10 live small flying next to soda station in kitchen on pipes 2 live small flying insects in oyster bar flying around Total 27 small live flying insects Admin Complaint
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Mahi thawed in sealed bag
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (47F - Cold Holding) raw oyster (46F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more then 4 hours raw shrimp (47F - Cold Holding) raw oyster (46F - Cold Holding)
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple in June file
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings 135 cooking per operator par cooking
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gun nozzles bar Interior reach in cooler in kitchen Interior oven Interior fryer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Holding strainer in the bar.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 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.
  • 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service in kitchen
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Y dish machine

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10739855

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. - prep area. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout kitchen and prep areas. Repeat Violation
  • 21-20-4:Basic - Clean linen storage cabinet improperly located. - linen towels stored on floor in beer storage.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - red,green, blue, white cutting boards on storage rack.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under ice machine
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - kitchen and prep area Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. - kitchen and prep area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - black reach in at front bar.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line and Repeat Violation
  • 36-62-4:Basic - Light not functioning. - prep area. - 2 light fixtures in kitchen.Repeat Violation Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all reach in gaskets on cooks line -Hood filter
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 33-34-4:Basic - Storage area not maintained clean and organized.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout entire kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk flour next to freezer. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on line across fryer. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun at front bar. - white cutting boards on cooks line. - can opener

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8774522

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - all reach in cold holding units in kitchen area.
  • 36-36-4:Basic - Ceiling tile missing. -Over exposed Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling over exposed
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - seared tuna in reach in cooler on cooks line. Operated discarded Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. - next to mop sink
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs stored at expo - tongs on cooks line Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Repeat Violation
  • 36-62-4:Basic - Light not functioning. - light in hoods - light fixtures over expo, dry storage
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment
  • 22-16-4:Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottles of cleaner hanging above cocktail mix and can drinks at front bar. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Red and White cutting board on cooks. - interior of fryer and baskets -can opener Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no chlorine test strips
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8373601

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-36-4:Basic - Ceiling tile missing.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling over kitchen area and prep area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - All floors kitchen area - Oyster area.
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil
  • 14-69-4:Basic - Ice buildup in reach-in chest freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment handle between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of Avantco Freezer -exterior ofArctic air freezer - exterior on all cooking equipment on cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler gaskets have accumulation of soil residues. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Throughout entire kitchen area. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - interior of fryers and baskets Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - dump sink at front bar.

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8481232

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - freezers in front area of kitchen area (expo) Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. -prep area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen and prep areas.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Women s Room
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack stored on prep table in oyster area.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - kitchen area -prep area. - Oyster Area. Repeat Violation
  • 14-69-4:Basic - Ice buildup in chest reach-in freezer on cooks line. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of reach in freezer - dishwasher trays - Exterior of all cold hold reach in coolers on cooks line. -exterior of all cooking equipment on cooks line. - Hood fliters Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooks lines reach In across from stove (standing water)
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - Forks stored handle side down at front bar.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment on cooks line. -all walls throughout entire kitchen area.
  • 41-07-4:High Priority - Container of medicine improperly stored. -Pain meds stored on microwave on cooks line
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw tuna and raw Mahi stored overtarter tots in arctic air freezer. -Raw shell eggs stored over cooked chicken wings.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -2 spray bottles of cleaner hanging on shelf over straws at front bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - White cutting boards on cooks line. - can opener Repeat Violation