TIKI WEST RAW BAR & GRILL
118 W RUBY ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/10/2024
High Priority
2
Intermediate
4
Basic
23
Total
29
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 12/10/2024 revealed 29 total violations (2 high priority, 4 intermediate, 23 basic).