HAWAIIAN INN TIKI BAR & GRILL

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -bartender/cook handled money prior to scooping ice/making beverages for customers without washing hands at an approved handwashing sink. Lack of adequate/reasonably located/adjacent hand sinks for the front bar is noted in report.

High Priority - Toxic substance/chemical improperly stored. -window cleaner stored above container of individual salt packets for customers Corrected On-Site

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. -open can of cheese sauce

Intermediate - Handwash sink inadequate or missing in warewashing/bar area -tiki bar/3 compartment sink area does not contain a handwashing sink for employees who are engaging in scooping clean ice for beverages or warewashing. -advising operator that repeat violations for handwashing may result in Plan Review requiring additional handwashing sinks.

Intermediate - Handwash sink used for purposes other than handwashing. -raw chicken inside handwashing sink on cook line

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Courtney, SERVE SAFE - advising operator that when using servsafe as a third party provider for food handler training, it is required to use the version that is on the DBPR approved training list.

Basic - Floor soiled/has accumulation of debris. -some grease in floor near entrance to back of house -under shelving/bar

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -raw chicken inside hand sink basin 75F -employee stated brought out for thawing 2 hours prior, employee placed into cooler to chill down Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -next to fridge on cook line, significant soil/debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind fryers -wall behind grill -fan cover, unit on top of fridge at end of cook line -exterior of refrigerator located away from cook line

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using quaternary ammonium concentration tablets, only able to provide chlorine test strips

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cases of fry oil not stored at least 6 inches off of the floor.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -cutting board, manager removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -behind cookline

Basic - Ice buildup in reach-in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -inside caddy at bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grill

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill - From follow-up inspection 2025-05-09: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -significant grease accumulation behind cook line equipment, and along pipes/utility lines behind equipment. Warning - From follow-up inspection 2025-02-26: -time extended 7 days to verify Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Hood filter not properly installed at automatic fire suppression/exhaust system. - From follow-up inspection 2025-02-26: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies inside kitchen near end of cookline by hand sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced american cheese 50F after 3 hrs, 50F after 3.30 hrs, , person in charge unable to cool down during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced american cheese 49F, cut lettuce 50F cold holding inside small cooler on cookline. Manager stated moved into cooler more than 3 hours prior. Discarded lettuce and moved cheese back to other cooler that is maintaining 41F or below. Advised to have unit in question be serviced prior to holding temperature controlled food for safety more than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon/grease build up on fry baskets in use

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -person in charge added paper towel roll to hand sink area

Basic - Buildup of food debris/soil residue on equipment handles. -fry basket handle

Basic - Dead roach on premises. -next to stand up refrigerator , person in charge swept up during inspection Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -some grease on floor between fryer/grill

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -door propped open, some flies inside establishment

Basic - Single-service articles not stored inverted or protected from contamination. -food trays on bar countertop inside kitchen area Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil containers stored in floor on cook line Warning - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in freezer/chest freezer -surface of chest freezer -handles of hand wash sink -sides of fryer -surface area/ledge above chest freezer -handle/front surface of microwave Warning - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers Warning - From follow-up inspection 2024-08-08: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside hand sink

Basic - Floor soiled/has accumulation of debris. -behind grill

Basic - Hole in or other damage to wall. -up front, across from red bull cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 45°f in white refrigerator.

Intermediate - Food-contact surface soiled with mold-like substance: frozen drink machine.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site

Basic - Employee headband stored in white refrigerator.

Basic - Equipment or utensils not designed or constructed in a durable manner, drawers in white refrigerator have cracked, broken plastic.

Basic - Floor soiled/has accumulation of debris, grease under cooking equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues: cookline reach in cooler and white refrigerator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 60° operator discarded Corrective Action Taken

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. Slice cheese prepared prior days.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinated chicken

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area.

Basic - Floors not maintained smooth and durable. Walk-in cooler floor.

Basic - Food stored on floor. Cooking oil stored on floor on cooks line

Basic - Ice buildup in walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45°f in glass door cooler in bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris behind grill and under three compartment sink.

Basic - Frozen drink machine soiled with mold like substance. Build up of grease and food debris under grill.

Basic - Lights in food preparation area missing the proper shield. Repeat Violation