LIKI TIKI BBQ
17650 SAN CARLOS BLVD, Fort Myers Beach FL 33931 · 440-341-5851
Last inspected Feb 24, 2025 · 9 visits since November 2023
NOV 23
MAY 24
AUG 24
FEB 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 8 live roaches on prep table and on dish machine table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024030009 | May 20, 2024 | Jun 5, 2024 | $400 |
Inspection history
9 visits, newest first
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has build up of food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, prepared on site, per operator made more than 24 hours prior are not date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above dish machine has a build up of dust and grease.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine exceeds 200ppm); This is a repeat violation from previous inspection dated 08-26-2024
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine exceeds 200ppm)
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has build up of food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in cooks line.
No soap provided at handwash sink. At hand sink in cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, prepared on site, per operator made more than 24 hours prior are not date marked.
Bowl or other container with no handle used to dispense food. Ramekin used as scoops in horseradish and cocktail sauce. Operator discarded ramekins.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above dish machine has a build up of dust and grease.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cooks line. Operator removed.
No handwashing sign provided at a hand sink used by food employees. At hand sink in cooks line.
Soiled dry wiping cloth in use. On cooks line and in prep tables.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) after three attempts on the surface of a glass.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose bibb on cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in reach in cooler, per operator we made 2 days prior, not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice dispenser chute soiled with a mild like substance.
Bowl or other container with no handle used to dispense food. Ramekin used as scoop in coleslaw on cooks line. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Two unsecured CO2 tanks in back storage area. Operator secured tanks
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly paper in back prep area at dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in cooks line cooler. Operator removed.
May 22, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch fritters mix opened by operator three days ago, per operator and not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink as well as prep room hand sink and front server station.
No running water at three-compartment sink.
No soap provided at handwash sink. No soap at front hand sink on cooks line and no soap at prep room hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep room hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside both small ice machines in kitchen area.
No handwashing sign provided at a hand sink used by food employees. At front wait station hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine.
May 21, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator replaced sanitizer bucket Dishwasher (Chlorine 50ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee killed bug on counter and returned to work without hand washing. Immediately stopped employee from working and observed proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Oysters stored directly over ready to eat pies in reach in cooler. Operator moved foods to proper storage
Roach activity present as evidenced by live roaches found. Observed 8 live roaches on prep table and on dish machine table.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch fritters mix opened by operator three days ago, per operator and not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink as well as prep room hand sink and front server station.
No running water at three-compartment sink.
No soap provided at handwash sink. No soap at front hand sink on cooks line and no soap at prep room hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep room hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside both small ice machines in kitchen area.
Cove molding at floor/wall juncture broken/missing. Underneath dish machine.
Dead roaches on premises. Observed approximately 11 dead roaches on and under dish machine table.
Light not functioning. Four of five light bulbs burnt out inside hood system.
No handwashing sign provided at a hand sink used by food employees. At front wait station hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine.
May 21, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator replaced sanitizer bucket Dishwasher (Chlorine 50ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee killed bug on counter and returned to work without hand washing. Immediately stopped employee from working and observed proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Oysters stored directly over ready to eat pies in reach in cooler. Operator moved foods to proper storage
Roach activity present as evidenced by live roaches found. Observed 8 live roaches on prep table and on dish machine table.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch fritters mix opened by operator three days ago, per operator and not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink as well as prep room hand sink and front server station.
No running water at three-compartment sink.
No soap provided at handwash sink. No soap at front hand sink on cooks line and no soap at prep room hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep room hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside both small ice machines in kitchen area.
Cove molding at floor/wall juncture broken/missing. Underneath dish machine.
Dead roaches on premises. Observed approximately 11 dead roaches on and under dish machine table.
Light not functioning. Four of five light bulbs burnt out inside hood system.
No handwashing sign provided at a hand sink used by food employees. At front wait station hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine.
May 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator replaced sanitizer bucket Dishwasher (Chlorine 50ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee killed bug on counter and returned to work without hand washing. Immediately stopped employee from working and observed proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Oysters stored directly over ready to eat pies in reach in cooler. Operator moved foods to proper storage
Roach activity present as evidenced by live roaches found. Observed 8 live roaches on prep table and on dish machine table.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch fritters mix opened by operator three days ago, per operator and not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink as well as prep room hand sink and front server station.
No running water at three-compartment sink.
No soap provided at handwash sink. No soap at front hand sink on cooks line and no soap at prep room hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep room hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside both small ice machines in kitchen area.
Cove molding at floor/wall juncture broken/missing. Underneath dish machine.
Dead roaches on premises. Observed approximately 11 dead roaches on and under dish machine table.
Light not functioning. Four of five light bulbs burnt out inside hood system.
No handwashing sign provided at a hand sink used by food employees. At front wait station hand sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in prep kitchen raw fish (55 F - Cold Holding); ground beef (55 F - Cold Holding), removed from walk in cooler two hours prior. Operator returned food to walk in cooler to rapidly cool
Toxic substance/chemical improperly stored. Pest strip on back prep counter
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand sink. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Spray bottles hanging at three compartment sink, un labeled
Employee personal food not properly identified and segregated from food to be served to the public. At front counter cooler, per operator, employee food was stored.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Calamari, fish and oysters thawing in standing water; still frozen solid.
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.