LIKI TIKI VILLAGE / SHIPWRECK SALLY'S TIKI BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw ground beef stored raw pork in the walk in cooler Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Outside by walk in freezer area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Interior of island oasis machine is soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.

Basic - Accumulation of black -like substance in the interior of the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler is soiled.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at the bar area. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.Beer cooler.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2025-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Interior of ice nozzle is soiled. - From follow-up inspection 2025-05-21: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-05-21: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of island oasis nozzles are soiled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.There is leaking pipe.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Repeat Violation

High Priority - One Live, small flying insect in kitchen.

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.Pasteurized eggs in reach in cooler. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked chicken.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.Yellow cutting board.

Basic - Employee beverage container on a food preparation table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer bucket stored on top of prep table. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over French fries in upright freezer. Raw pork stored next to hot dogs in walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained at cooks line. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table. Corrected On-Site

Basic - Sanitizer bucket stored on top of prep table. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.Lids at the cooks line. Corrected On-Site

Basic - Unwashed romaine lettuce stored with over ready to eat bacon bits in walk in cooler. Repeat Violation

High Priority - Raw sausage stored over ready-to-eat wings in walk in cooler. Operator relocated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pulled Pork dated 4/5. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage, cooked (50F - Cold Holding); sliced tomato (49F - Cold Holding) In make table since last night per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage, cooked (50F - Cold Holding); sliced tomato (49F - Cold Holding) In make table since last night per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at make staions - deli slicer soiled - can operate blade - panini press - oven and pizza oven interiors - soda gun/holster at bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. Employee corrected. Corrected On-Site

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. Cook on cooks line expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin at bar

Basic - Clean utensils or equipment stored in dirty drawer or rack at rear prep area. Rubber spatulas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable on cooks line

Basic - Equipment in poor repair. Torn gaskets on both reach in freezers on cooks line

Basic - In-use knife/knives stored in cracks between pieces of equipment n cooks line. Cook relocated. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat carrots and celery in walk in cooler. Operated reorganized. Corrected On-Site

Basic - Water leaking from faucet/handle at bar sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cooks line. Employee put in bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bulk container of sugar. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On reach in coolers on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table. Corrected On-Site

Basic - Single-service articles improperly stored. On floor in dry storage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hot dogs in reach in cooler. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand washing sink by grill. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Both employees in kitchen. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Both employees in kitchen. Corrected On-Site