TIKI BAR LIGHTHOUSE

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for chlorine sanitizer

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At kitchen hand sink.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed as 70 seats but is currently operating in excess of 140 seats. Provided operator with DBPR Seating Change Form. Corrective Action Taken

Basic - Waste line missing at soda gun holster. At bar service wells

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler shrimp (49 F - Cold Holding); prepared wings (48 F - Cold Holding), per operator, less than 2 hours. Food was moved to walk in cooler to cool. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeds 200ppm); Operator diluted to achieve: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar has a mold like substance inside. Operator cleaned and sanitized during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in coleslaw. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in dry storage room. This is a repeat violation from previous inspection dated 05-06-2025 Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small two door reach in cooler across from cooks line without a ot keeping food cold

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. In public mens room

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 200ppm); Operator diluted to achieve: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pound of diced tuna completely thawed under reduced oxygen packaging with a label clearly stating to removed from package prior to thawing.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit to measure chlorine levels in dish machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling of dry storage room. This is a repeat violation from previous inspection dated 12-02-2024 Repeat Violation

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. One pound of diced tuna completely thawed under reduced oxygen packaging with a label clearly stating to removed from package prior to thawing.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic to go bag used to store pre cut hoagie rolls.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces and deli ham in walk in cooler. Operator moved all food to proper storage. This is a repeat violation from previous inspection dated 05-16-2024 and 01-09-2024. Corrected On-Site Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored directly above fish and raw chicken stored directly over raw shrimp. Operator moved all foods to proper storage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bread crumb container.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dry storage room has exposed beams and insulation where single use items and food is stored.

Basic - Food stored on floor. In walk in freezer.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); Sanitizer bucket was empty and operator replaced: Dishwasher (Chlorine 100ppm). Repeat from 01-09-2024. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled gags over peel and eat shrimp in walk in cooler. Operator moved food to prepped storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind bar used as dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to measure chlorine levels dish machine.

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. Jose S and Jose V expired in January of 2024. Ismael expired in February of 2024

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); Operator was running machine with empty chlorine bucket. Operator replaced to achieve Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without hand washing and began to work with food. Discussed with operator the need for hand washing prior to putting in gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and fish stored over shredded cabbage and raw shell eggs stored over pre made ready to eat sandwiches in walk in cooler. Operator moved all foods to proper storage. Corrected On-Site

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. Provided operator with DBPR Form HR 5030-103 and they were printed and completed during inspection Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory posted nor printed on menu. Provided operator with DBPR Form HR 5025-131 Oyster Advisory and it was printed and posted during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater was unplugged. Operator restored power and hot water was achieved.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged and missing in dry storage room directly above food storage shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottles of water on prep table and prep shelf in kitchen. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen. Operator moved phone. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Seating increased from 70 to approximately 150 without seating change form being completed and sign off by authority having jurisdiction

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Post Hurricane Ian, operator completed a complete kitchen remodel of all cooking, cooling, hot holding and hand washing equipment. As well as complete bar remodel (ice bins and hand washing sinks) Provided operator with DBPR Form HR 5030-082 Plan Review requirements. Repeat Violation - From follow-up inspection 2023-08-07: Operator unable to provide proof that application for plan review was submitted. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Located in the dry storage room in the liquor storage area. - From follow-up inspection 2022-04-14: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs being held at ambient temperature for service at 78° F and there was no Time as a Public Health Control in place. Eggs had been out for three hours. Educated operator and provided And reviewed Time as a Public Health Control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed two cans of stainless steel polish stored in the dry storage room next to food items. Operator removed items from food area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine with food buildup on guard and blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen burgers removed from package, thawed and seasoned without proper date marking within 24 hours. Operator corrected by adding day label. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle under prep counter without a lablel. Operator labeled and corrected. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a mold like substance on interior walls.

Basic - Bowl or other container with no handle used to dispense food. Observed a ramekin being used as a food scoop. Educated operator and ramekin was removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard being used as liners on food storage shelves. Educated operator and cardboard will be removed. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage containers and water bottles being stored throughout kitchen on prep counters and next to food items. Operator discarded all beverages. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple cooks in the kitchen not wearing proper hair restraints. Discussed with operator and hair restraints were provided. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items stored on the floor in the dry storage area. Advised operator and all items were returned to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line had a buildup of food debris on interior wall and ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan used in the kitchen with a large build up of grease and dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed steaks being thawed in ambient temperature water of 59° F. Per operator steaks had been thawing for between two and three hours. Operator returned steaks to thaw under refrigeration. Corrected On-Site