Dolphin Tiki Bar & Grill
Last inspected: Dec 12, 2025
95
Score
Dolphin Tiki Bar & Grill has been inspected 10 times since 2022. The latest inspection on file is from Dec 12, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Dolphin Tiki Bar & Grill's latest score of 95 sits above the Marco Island average of 77. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. **Warning** - From follow-up inspection 2025-12-12: **Time Extended**
10-20-4
95
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler between the make table cooler and the steam table, Fish (46F - Cold Holding); calamari (45F - Cold Holding); shrimp (45F - Cold Holding); conch fritter batter (44F - Cold Holding). In the bottom of the make table cooler, Beef (44F - Cold Holding); Poultry (45F - Cold Holding). Operator iced the contents of both coolers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. The establishment's Division of Hotels and Restaurants license expired on 12/1/2025. **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service area at the bar. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. **Warning**
31B-03-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer including french fries, lobster tails, chicken and shrimp. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. **Warning**
10-20-4
55
Jul 29, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler next to the make table cooler calamari (46F - Cold Holding); Fish (49F - Cold Holding). Operator iced the contents of the cooler.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in the triple sink.
12A-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cool line.
31B-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line.
31B-03-4
Basic - Equipment in poor repair. The dour gasket on the walk in cooler is damaged.
14-11-5
Basic - Food stored on floor. In dry storage there is a container of flour and a case of mayonnaise stored on the floor.
08B-38-4
Basic - Ice scoop handle in contact with ice at the bar. Operator moved the ice scoop to proper storage. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth on a counter top next to the make table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage there is a unlabeled container of flour.
02D-01-5
50
Jan 17, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the course of the inspection. **Corrected On-Site**
50-17-3
Basic - Food stored on floor. There js a bag of rice and tub of mayonnaise stored on the floor in dry storage. There are sases of grouper stored on the floor in the walk in freezer.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. There us a ice scoop on a dirty plastic mat on top of the ice machine. operator washed the plastic nat and ice scoop. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between the make table and the under counter reach in cooler. Operator removed the knife. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs from the oven door. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. The door gasket on the upright freezer in the kitchen is damaged.
14-11-5
67
Aug 9, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
70
Dec 14, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in front of dry storage coleslaw (48F - Cold Holding). Operator stated that the coleslaw has been in and out of the cooler, operator moved the coleslaw to the walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand washing sink across from the dishwasher. Operator moved the garbage can.
31A-09-4
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop on top of the ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust and grease on the hood filters.
23-03-4
55
Aug 10, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Food safety training expired for Wilbur. - From follow-up inspection 2023-08-10: **Time Extended**
53B-14-5
90
Aug 8, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. Bar Dishwasher (Chlorine 0ppm). Operator will wash all bar utensils in the kitchen dishwasher until the bar dishwasher is repaired. Corrective action taken.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom the make table on the cook line, ground beef (45F - Cold Holding); Poultry (46F - Cold Holding); Beef (46F - Cold Holding). Operator iced items for rapid cooling. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute and on the sides of the ice machine at the bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand sink in the cold food area is being used to drain frozen spinach.
31A-11-4
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. Food safety training expired for Wilbur.
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed tuna labled to be removed from packaging before thawing is still in the reduced oxygen environment.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. There is a plastic plate inside of a container of rice. Operator removed the plate. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the bar and at the hand sink in the kitchen.
31B-04-4
47
Mar 21, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler next to the make table cooler shrimp (44F - Cold Holding). Operator iced the items inside the cooler and moved the rice to a cooler. On the counter top cooked rice (48F - Cold Holding). Per operator the rice has been out of refrigeration for one hour. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage, not segregated from undamaged cans there are two cans of fire roasted salsa and two cans of black beans with heavily dented rims and sides.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda gun at the end of the bar farthest from the ice machine.
22-02-4
Basic - Bowl or other container with no handle used to dispense food.in containers of flour there are bowls with no handles. Operator removed the bowls. **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage, not segregated from undamaged cans there are two cans of fire roasted salsa and two cans of black beans with heavily dented rims and sides. See stop sale.
08B-20-4
61
Sep 19, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Dolphin Tiki Bar & Grill last inspected?
The most recent health inspection at Dolphin Tiki Bar & Grill on file is from Dec 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Dolphin Tiki Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Dolphin Tiki Bar & Grill.
How does Dolphin Tiki Bar & Grill compare to other restaurants in Marco Island?
Dolphin Tiki Bar & Grill most recently scored 95 out of 100, which is higher than the Marco Island average of 77.
Has Dolphin Tiki Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Dolphin Tiki Bar & Grill have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dolphin Tiki Bar & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dolphin Tiki Bar & Grill inspected?
Based on the inspection history on file, Dolphin Tiki Bar & Grill is inspected around three times per year on average.
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