TIKI JAVA CAFE
5711 BOWDEN RD STE 5, Jacksonville FL 32216 · 904-450-0315
Last inspected Oct 2, 2025 · 5 visits since May 2025
MAY 25
JUL 25
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in entire establishment. Water temperature at all hand wash sinks and three compartment sinks at 72-77F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of any manager certification and no other certified manager employed at this location
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 total food handler employees hired over 60 days with no proof of training
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. Operator has 3 total employees with no proof of form
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 gallons of milk, 3 tubs of cream cheese, 3 packs of provolone cheese, 3 of the 1/2 gallons of almond milk, 8 containers heavy cream and 9 cans whip cream (55F - Cold Holding), all stored inside upright fridge in back storage area from overnight as per employee. Employee stated unit was working last night when he left but found temperature inside this morning not cold. Unit door was slightly open and not staying closed. No ambient thermometer inside. Ambient temperature taking by inspector at 55F and door not closing due to milk gallon in the way. Stop sale issued for all items. Single milk removed that was blocking door and now it closes properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9 gallons of milk, 3 tubs of cream cheese, 3 packs of provolone cheese, 3 of the 1/2 gallons of almond milk, 8 containers heavy cream and 9 cans whip cream (55F - Cold Holding), all stored inside upright fridge in back storage area from overnight as per employee. Employee stated unit was working last night when he left but found temperature inside this morning not cold. Unit door was slightly open and not staying closed. No ambient thermometer inside. Ambient temperature taking by inspector at 55F and door not closing due to milk gallon in the way. Stop sale issued for all items. Single milk removed that was blocking door and now it closes properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat empanadas and cheese pastries (88-120F - Hot Holding), stored on counter top warmer and place there around 8am. Employee stated they were delivered from licensed bakery and plan it to maintain hot. Verified local bakery. Discuss placing items on time. TPHC paperwork completed during inspection.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of any manager certification and no other certified manager employed at this location
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine sanitizer set up but no test strips to measure strength
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at three compartment sink area. Employee provided
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 total food handler employees hired over 60 days with no proof of training
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. Operator has 3 total employees with no proof of form
No conspicuously located ambient air temperature thermometer in holding unit. In fridge in dry storage room with stored TCS foods
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator has personal portable fryer inside restaurant in back dry storage next to right side of fridge area that is used to cooked personal frozen meat empanadas
May 12, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority6 Intermediate2 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin preparing food after handling card/cash transaction without washing hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling soiled equipment and then handling food preparation without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washing hands in non approved three compartment sink for less than 20 seconds at water temperature at 72-77F
Employee washed hands with cold water. Employee washing hands in non approved three compartment sink for less than 20 seconds at water temperature at 72-77F
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Unable to provide temporary license today.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pieces guava and cheese pastry (95-98F - Hot Holding); 1 cheese pastry (95-98F - Hot Holding), both items area stored on front counter warmer from over night as per employee with no additional preparation today. Person in charge stated these are purchased from local bakery that are homemade. Verified local bakery information. Operator unable to provide lab testing showing these items are Non-TCS. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 pieces guava and cheese pastry (95-98F - Hot Holding); 1 cheese pastry (95-98F - Hot Holding), both items area stored on front counter warmer from over night as per employee with no additional preparation today. Person in charge stated these are purchased from local bakery that are homemade. Verified local bakery information. Operator unable to provide lab testing showing these items are Non-TCS. Stop sale issued.
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in three compartment sink for less than 20 seconds at water temperature at 72-77F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using quaternary to sanitize and has no test strips
No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
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. Operator has 3 total employees with no form. Provided form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli sandwich not date marked. Employee stated was prepared 3 days ago
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in entire establishment. Water temperature at all hand wash sinks and three compartment sinks at 72-77F
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles in back storage area over reach in cooler and dry storage area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
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.