TIKI TIKI
6200 N OCEAN DR, Hollywood FL 33019 · 9544011325
Last inspected Mar 9, 2026 · 7 visits since July 2023
MAY 24
JAN 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler, cooked rice (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line right flip top, raw beef patty stored over cooked mushrooms and sliced cheese. Educated operator on proper separation. Operator reorganized flip top storing raw beef patty to the front of flip top.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler, cooked rice (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler, cooked rice (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served for fresh oysters.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on preparation table at front counter sea food station, employee phone stored on preparation table. Employee removed and stored in designated area.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, knife stored between flip top and wall at cook line. Operator removed during the inspection.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Reviewed proper shell stock maintenance with operator
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand sink. Operator provided
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain deep cut marks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed
Floor area(s) covered with standing water. Observed at dish area
Food stored on floor. Container of fryer oil stored on floor in kitchen. Operator elevated
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right center flip top; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right center flip top; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale 2. Right center flip top cooler raw chicken (51F - Cold Holding); raw steak (48F). Per open items brought out from walk in cooler less than four hours ago. Operator placed items in freezer to quick chill. 3. Left center flip top cooler cooked potatoes (50F - Cold Holding). Per operator food in cooler less than four hours ago. Operator placed food in freezer to quick chill. 4.walk in cooler cooked pasta (50F- cold holding ); cooked shrimp (50F- cold holding ); grouper (50F- cold holding). Observed door open. Per operator door opened less than four hours ago. Operator closed cooler door and opened freezer door to cool food. All foods not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-chicken kabob (105F - Hot Holding). Per operator items out of temperature less than four hours. Observed item under no temperature control. Operator placed on oven to reheat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in prep area missing vacuum breaker
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oyster tags removed from original box and put in front coolers. Tags not maintained
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:25p white rice 123F heated cooling for 30 minutes to 101F at 4:10pm. Observed item covered cooling. At this rate cooling from 135F to 70F in two hours will not occur. Operator placed rice in cooler to properly cool
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at coffee station hand sink. Operator provided paper towels
Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in spice containers. Operator removed cups
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 drinking from open container at prep area. Operator discarded drink
Floor area(s) covered with standing water. Observed at dish area. Operator began mopping water
Plumbing system in disrepair. Kitchen hand sink hot water lever in disrepair
Shelf storing clean dishes with rust that has pitted the surface.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over uncovered zuppa sauce inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperatures for fully cooked fish. Educate cook and emailed cooking temperature flier to manager.
Handwash sink used for purposes other than handwashing. Operator filled container with water from hand washing sink in cook line, then rinsed fish breaded and fried. Told operator hand washing sink should be used for hand washing only. Operator filled water from prep sink and placed in frying station.
1.Lemons in expo line not covered. 2.Zuppa sauce not covered inside walk in cooler. Operator covered.
Equipment in poor repair. Gasket torn or in disrepair on walk in freezer door.
Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in fry station. Operator elevated
Ice buildup in walk-in freezer on floor at entry and around door. Observed gasket in disrepair.
Old labels stuck to food containers after cleaning in ware washing room.
Shelf storing clean dishes with rust that has pitted the surface in ware washing area.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance buildup observed on cutting boards.
Spray bottle containing toxic substance not labeled. Observed in server side station. Operator labeled properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on clean side of dish machine and on cook line shelf above make table. Operator relocated to bottom shelves.
No handwashing sign provided at a hand sink used by food employees. Observed sign missing at three (3) locations. Bar, Coffee station, Expo line.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)In middle fliptop unit upper cooler, sliced swiss (51F - Cold Holding); sliced cheddar (51F - Cold Holding). Cheese stacked on riser in container and not contacting gold surface of container. Per employee placed in unit at 11:00am. Cheeses removed to walk in to rechill and replaced in new container without riser. 2) In left fliptop upper cooler, portioned lobster meat (52F - Cold Holding). Portions on riser and not contacting any cold surface. Per manager, portions put in unit at 11:00am. Riser removed from container and bag of ice placed on top of meat to rapid chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in crock pot at oyster bar in standing water at 121F. Utensils replaced and crock pot turned to high temp. Second temperature 189F.
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.