HAWAIIAN INN TIKI BAR & GRILL Inspection – February 25, 2025

High Priority 1

#4High Priority35A-04-4

High Priority – Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings behind cookline equipment inside pooled grease/on top of pipe/utility line behind fryers/grill. -person in charge had employee begin cleaning behind cookline, stated closing early to clean, next day callback requires to verify ongoing compliance **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 5

#5Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chili, cheese

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

#9Intermediate05-06-4

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic 3

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -significant grease accumulation behind cook line equipment, and along pipes/utility lines behind equipment. **Warning**

Warning

#2Basic36-11-4

Basic – Floors not maintained smooth and durable.

#3Basic14-42-4

Basic – Hood filter not properly installed at automatic fire suppression/exhaust system.

Florida Food Watch