TIKI SUBS & MEXICAN PLACE

High Priority - Nonfood-grade bags used in direct contact with bread. Educated operator on switching to food grade containers. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw chicken stored over packages of tortillas. Operator placed raw chicken on bottom shelf. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom. Educated operator on having paper towels. Repeat Violation

Intermediate - 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 completed form. Corrected On-Site

Intermediate - No soap provided at handwash sink. Educated operator on having soap. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Educated operator on updating employee food safety training. Repeat Violation

Basic - Bowl or other container with no handle used to dispense precooked chopped meats.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No copy of latest inspection report available.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building/enclosure. For reporting purposes only. Educated operator on not storing lp gas tanks inside. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with bread.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 58F cold hold less than 4 hours. Operator placed raw chicken in working reach in cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom. Educated operator on importance of having paper towels. Repeat Violation

Intermediate - 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 completed forms before leaving inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Restroom.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed lawn mower and pressure washer stored in same enclosure with food items.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building/enclosure. For reporting purposes only.

Basic - - From initial inspection : Basic - No hot running water at mop sink. Repeat Violation Warning - From follow-up inspection 2023-01-04: Observed No hot running water at mop sink. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with bread. Operator switched bread to food grade container. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in restroom.

Intermediate - No soap provided at handwash sink. Hand wash sink in restroom.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Floor soiled/has accumulation of debris. Restroom. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in kitchen. Operator placed onions off floor. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed lawn mower and power wash stored in back storage area.

Basic - No hot running water at mop sink.

Basic - Reach-in cooler interior in back storage area have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. Beverage reach in cooler.

Basic - Wall soiled with accumulated grease. Cook line and dishwash area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with raw meat.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Precooked meats.

Basic - Floor soiled/has accumulation of debris. Restroom.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed piles of boards behind establishment.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues.cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of rubbing alcohol stored on top of reach in cooler near food items. Corrected On-Site Repeat Violation

Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Observed hot water temperature at mop sink reaching 84°F (waited 3 minutes).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom.

Basic - Cove molding at floor/wall juncture broken/missing underneath three compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris on outside of equipment on counter around blender.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cookline. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.