ISLAND TIKI BAR 2
27340 OVERSEAS HWY, Ramrod Key FL 33042
Last inspected Nov 20, 2024 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 24
AUG 24
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching sliced lemon and plating without wearing gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled. Oven door and stove top are soiled
Unclean building components, attachments or fixtures. Hood filters and wall are soiled with grease.
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat or chlorine test kit
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor.
Food stored outside. Refrigerator holding dressing is outside of the MFDV
MFDV Floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled. Oven door and stove top are soiled
Unclean building components, attachments or fixtures. Hood filters and wall are soiled with grease.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator is outside holding dressing
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching sliced lemon and plating without wearing gloves.
Employee washed hands with no soap in the triple sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish in ROP thawed in unopened package.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork at 101F on top of grill pork reheated to 175F
Employee washed hands in a sink other than an approved handwash sink.employee rinsed hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Slicers tray is soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
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.
Food stored outside of the MFDV. Observed a small refrigerator out side holding dressing.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : In the MFDV the Portable fire extinguisher gauge in red zone. For reporting purposes only.
Oct 10, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
- From initial inspection : In the MFDV the Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. slaw (52*F - Cold Holding); cheese (55*F - Cold Holding); it tomatoes (52F - Cold Holding); Cuban pork sandwich (58*F - Cold Holding); egg rolls (55*F - Cold Holding); Poultry (55*F - Cold Holding); bacon wrapped jalapeños (57*F - Cold Holding); Mac cheese (55*F - Cold Holding) All food in reach in freezer is out of temperature. shrimp (58*F - Cold Holding); Beef (59*F - Cold Holding); Fish (60*F - Cold Holding); coco shrimp (70*F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (52*F - Cold Holding); cheese (55*F - Cold Holding); it tomatoes (52F - Cold Holding); Cuban pork sandwich (58*F - Cold Holding); egg rolls (55*F - Cold Holding); Poultry (55*F - Cold Holding); bacon wrapped jalapeños (57*F - Cold Holding); Mac cheese (55*F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connections at MFDV
Cutting board prep table soiled with food debris, stains and black marks
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification.
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.
No soap provided at handwash sink.
Reach in freezer is not cold holding below 41F. Cold holding lift lid reach in unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
All refrigerated Equipment in poor repair.
Current Hotel and Restaurant license not displayed.
Mfdv Floor soiled/has accumulation of debris.
No handwashing sign provided at a hand sink used by food employees.
- From initial inspection : In the MFDV the Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. slaw (52*F - Cold Holding); cheese (55*F - Cold Holding); it tomatoes (52F - Cold Holding); Cuban pork sandwich (58*F - Cold Holding); egg rolls (55*F - Cold Holding); Poultry (55*F - Cold Holding); bacon wrapped jalapeños (57*F - Cold Holding); Mac cheese (55*F - Cold Holding) All food in reach in freezer is out of temperature. shrimp (58*F - Cold Holding); Beef (59*F - Cold Holding); Fish (60*F - Cold Holding); coco shrimp (70*F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (52*F - Cold Holding); cheese (55*F - Cold Holding); it tomatoes (52F - Cold Holding); Cuban pork sandwich (58*F - Cold Holding); egg rolls (55*F - Cold Holding); Poultry (55*F - Cold Holding); bacon wrapped jalapeños (57*F - Cold Holding); Mac cheese (55*F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connections at MFDV
Cutting board prep table soiled with food debris, stains and black marks
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification.
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.
No soap provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Reach in freezer is not cold holding below 41F. Cold holding lift lid reach in unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
All refrigerated Equipment in poor repair.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee eating in a food preparation or other restricted area.
In-use knife/knives stored in cracks between pieces of equipment.
Mfdv Floor soiled/has accumulation of debris.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler.
In the MFDV the Portable fire extinguisher gauge in red zone. For reporting purposes only.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.