KANE TIKI BAR
400 S COLLIER BLVD, Marco Island FL 34145 · 305-446-0123
Last inspected May 19, 2026 · 8 visits since September 2023
MAR 24
DEC 24
APR 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found there are approximately 10 to 15 small flying insects around empty bus tubs holding standing water by the dish washing station. No small flying insects observed on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There us no quaternary test kit for the triple sink and sanitizer buckets.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There is ni non reversible thermometer or high temperature test kit for the high temperature dishwasher.
Bowl or other container with no handle used to dispense food. There is a metal mixing tumbler in the ice at the bar. Operator removed the tumbler.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the white chest freezer in the storage area.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, chicken (45F - Cold Holding); ground beef (44F - Cold Holding). Operator iced out of temperature items.
No hot running water at three-compartment sink. The hand washing sink in the dish washing ares does not exceed 83F, there is no hot water pressure.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink on the cook line.
No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There is a scoop stored in 73F water on the cook line. Operator discarded the scoop.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in center of the cook line.
No soap provided at handwash sink in the center of the cook line.
Silverware/utensils stored upright with the food-contact surface up. On a shelf in the dish washing area clean silverware us stored with the food contact surface up.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found there are approximately 10 to 15 small flying insects around empty bus tubs holding standing water by the dish washing station. No small flying insects observed on food or food contact surfaces.
No paper towels or mechanical hand drying device provided at handwash sink in center of the cook line.
No soap provided at handwash sink in the center of the cook line.
In-use ice scoop stored on soiled surface between uses. The ice scoop for the ice machine in front of the cook line is stored on a counter top. Operator moved the ice scoop to the ice scoop holder.
Silverware/utensils stored upright with the food-contact surface up. On a shelf in the dish washing area clean silverware us stored with the food contact surface up.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooker raw tuna is stored over feta cheese, ginger and shallots. Operator moved items to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler Beef (44F - Cold Holding); Pork (44F - Cold Holding). Operator moved items to other coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like substance inside the ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the freezer next to the deep fryer.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the deep fryer Poultry (46F - Cold Holding); cooked chicken wings (47F - Cold Holding); pork belly (49F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a hot holding pan on the flat top grill, Fish (115F - Hot Holding). Operator rearranged the fish so that all is in the hot holding liquid.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400ppm). Operator drained and refilled the triple sink, quaternary 200ppm.
No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line.
Bowl or other container with no handle used to dispense food. A bartender used the plastic drink cups to scoop ice to make drinks. Inspector educated the bartender on proper handling of food items.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the make table at the entrance to the cook line., raw tuna (46F - Cold Holding). Per operator the tuna has been in the make table less than four hours, operator iced the tuna for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the chipped ice. Machine.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink at the entrance to the kitchen. Operator provided paper towels.
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. Commercially reduced oxygen packaged tuna, labeled to be removed before thawing is thawed while still in the reduced oxygen packaging. Operator removed the tuna from the packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs stored in 80F water on the cook line. Operator drained the water.
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.