LEI-LO TIKI HUT
4417 CALIENTA ST, Spring Hill FL 34607
Last inspected Apr 10, 2024 · 2 visits since October 2023
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (50F - Cold Holding),
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (50F - Cold Holding),
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach in cooler on cook line - cod (46F - Cold Holding) raw chicken (48F - Cold Holding)moved to walk in cooler, chicken 42F, cod 40F at end of inspection In reach in salad cooler on end of cook line -sliced tomatoes (44F - Cold Holding); coleslaw (44F - Cold Holding); moved to walk in cooler, sliced tomatoes (50F - Cold Holding), see stop sale recheck - coleslaw 41F, tomatoes 44F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat bucket in prep room > 400 ppm, corrected to 200 ppm
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook and server total hand wash time less than 15 seconds, discussed proper hand wash with manager on duty and staff.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 200 ppm quat
Handwash sink not accessible for employee use at all times. Plastic pitcher in hand wash sink in kitchen, bucket on hand wash sink in dish room, operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage, Over food on cook line, move to prep table on cook line, moved to bottom shelf
Employee eating in a food preparation or other restricted area. Employee eating in kitchen, discarded food
Equipment in poor repair. Inside door panel missing from 2 door reach in cooler on cook line, expose insulation
Floor soiled/has accumulation of debris. Kitchen, walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler Wall fan in dish room Fan guards in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line
Standing water in bottom of reach-in-cooler. 2 door cooler on cook line
Time/temperature control for safety food thawed in an improper manner. Shrimp in prep sink in standing water, cook dumped water out and moved shrimp to walk in cooler 35F
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.