DOLPHIN TIKI BAR & GRILL Inspection – July 29, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler next to the make table cooler calamari (46F – Cold Holding); Fish (49F – Cold Holding). Operator iced the contents of the cooler.

Intermediate 3

#7Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in the triple sink.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cool line.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line.

Basic 5

#1Basic14-11-5

Basic – Equipment in poor repair. The dour gasket on the walk in cooler is damaged.

#2Basic08B-38-4

Basic – Food stored on floor. In dry storage there is a container of flour and a case of mayonnaise stored on the floor.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice at the bar. Operator moved the ice scoop to proper storage. **Corrected On-Site**

Corrected On-Site

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth on a counter top next to the make table.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. In dry storage there is a unlabeled container of flour.

Florida Food Watch