Hawaiian Inn Tiki Bar & Grill
Last inspected: Mar 10, 2026
41
Score
Across the available record, Hawaiian Inn Tiki Bar & Grill has 12 inspections on file, the first dated 2022. Hawaiian Inn Tiki Bar & Grill was last inspected on Mar 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 68, which Hawaiian Inn Tiki Bar & Grill's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Sep 11, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
58
May 13, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
36-27-5
95
May 9, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese, cheese sauce, hot dogs, chicken **Warning** - From follow-up inspection 2025-05-09: Sliced cheese 60F, shredded cheese 58F, chili 61F, raw chicken 64F inside refrigerator at end of cookline longer than 4 hours per employee **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Sliced cheese 60F - Cold Holding); shredded cheese (60F - Cold Holding); sliced cheese (61F - Cold Holding); cheese sauce (47-48F - Cold Holding); hot dogs (49F - Cold Holding)Poultry (47F - Cold Holding). Inside both refrigerators cook line more than 4 hours/unknown period of time from person in charge, next day callback. **Warning** - From follow-up inspection 2025-05-09: Sliced cheese 60F, shredded cheese 58F, chili 61F, raw chicken 64F inside refrigerator at end of cookline longer than 4 hours per employee, see stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin filled with used utensils/pans - From follow-up inspection 2025-05-09: Handwash sink on cookline used for pan of hot dogs **Time Extended** **Corrected On-Site**
31A-11-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill - From follow-up inspection 2025-05-09: **Time Extended**
36-27-5
64
May 6, 2025
Complaint Full
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -unbox raw burger patties stored contacting french fries
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese, cheese sauce, hot dogs, chicken **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Sliced cheese 60F - Cold Holding); shredded cheese (60F - Cold Holding); sliced cheese (61F - Cold Holding); cheese sauce (47-48F - Cold Holding); hot dogs (49F - Cold Holding)Poultry (47F - Cold Holding). Inside both refrigerators cook line more than 4 hours/unknown period of time from person in charge, next day callback. **Warning**
03A-02-5
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. -cheese sauce, hot dogs
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink basin filled with used utensils/pans
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Floor soiled/has accumulation of debris. -some areas with soiled floors on cookline area
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated at back splash behind grill
36-27-5
37
Feb 26, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Feb 25, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings behind cookline equipment inside pooled grease/on top of pipe/utility line behind fryers/grill. -person in charge had employee begin cleaning behind cookline, stated closing early to clean, next day callback requires to verify ongoing compliance **Corrective Action Taken** **Warning**
35A-04-4
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. -chili, cheese
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Floor soiled/has accumulation of debris. -significant grease accumulation behind cook line equipment, and along pipes/utility lines behind equipment. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Hood filter not properly installed at automatic fire suppression/exhaust system.
14-42-4
45
Nov 5, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies inside kitchen near end of cookline by hand sink. **Corrected On-Site**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced american cheese 50F after 3 hrs, 50F after 3.30 hrs, , person in charge unable to cool down during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced american cheese 49F, cut lettuce 50F cold holding inside small cooler on cookline. Manager stated moved into cooler more than 3 hours prior. Discarded lettuce and moved cheese back to other cooler that is maintaining 41F or below. Advised to have unit in question be serviced prior to holding temperature controlled food for safety more than 4 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon/grease build up on fry baskets in use
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -person in charge added paper towel roll to hand sink area
31B-05-4
Basic - Buildup of food debris/soil residue on equipment handles. -fry basket handle
23-24-4
Basic - Dead roach on premises. -next to stand up refrigerator , person in charge swept up during inspection **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -some grease on floor between fryer/grill
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -door propped open, some flies inside establishment
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination. -food trays on bar countertop inside kitchen area **Corrected On-Site**
25-06-4
39
Aug 8, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Aug 7, 2024
Complaint Full
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 51F, shredded cheese 58F, cut lettuce 55F, raw chicken 49F inside small cooler overnight, see stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -bagged lettuce **Warning**
01B-17-5
High Priority - Vacuum breaker missing at threaded faucet.
29-34-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in back corner of floor inside of broken/uneven floor tile 2 rodent droppings inside storage cabinet on east end of building around electrical equipment/excess items. 3 rodent droppings on floor in between excess stored equipment not necessary for food operations.(floats/extra chairs/shopping carts 1 dropping on top shelf above soda bibs behind bar 3 on floor under bar-top next to bar stools inside establishment. Next to ice machine 7 droppings on ledge underneath beverage machine at bar/inside prep area near soda bibs 2 droppings on ledge across from soda bibs 2 droppings inside bar next to syrup dispensers on shelf **Admin Complaint**
35A-04-4
High Priority - Rodent nesting materials present. -scattered on ledges/perimeters of establishment **Warning**
35A-21-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, sliced cheese, raw chicken **Warning**
01B-02-5
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. -bagged lettuce **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on small cooler next to grill -interior of soda guns **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -utensils stored inside hand sink on cook line **Warning**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Wild birds or present on roof/railings in outside dining room/bar. **Warning**
35A-24-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roof on east end of kitchen allowing gaps/light penetration evident. -holes on backside of restaurant Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
35B-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers **Warning**
36-27-5
Basic - Floor area(s) covered with standing water. -sections of uneven/broken floor retaining standing water under equipment
36-22-4
Basic - Floor soiled/has accumulation of debris. -significant grease built up behind equipment on cook line -other areas of floor covered in dirt/dust/debris **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil containers stored in floor on cook line **Warning**
08B-47-4
Basic - Food-contact surface not cleaned and sanitized prior to using for direct food contact. -soiled cutting board uses **Warning**
08B-29-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Improper storage of equipment that interferes with cleaning. **Warning**
42-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in freezer/chest freezer -surface of chest freezer -handles of hand wash sink -sides of fryer -surface area/ledge above chest freezer -handle/front surface of microwave **Warning**
23-03-4
14
Oct 30, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside hand sink
31A-11-4
Basic - Hole in or other damage to wall. -up front, across from red bull cooler
36-24-5
Basic - Floor soiled/has accumulation of debris. -behind grill
36-73-4
82
Aug 4, 2022
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 45°f in white refrigerator.
03A-02-5
Intermediate - Food-contact surface soiled with mold-like substance: frozen drink machine.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Employee headband stored in white refrigerator.
40-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner, drawers in white refrigerator have cracked, broken plastic.
14-10-4
Basic - Floor soiled/has accumulation of debris, grease under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease: hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues: cookline reach in cooler and white refrigerator.
22-16-4
52
Frequently Asked Questions
When was Hawaiian Inn Tiki Bar & Grill last inspected?
The most recent health inspection at Hawaiian Inn Tiki Bar & Grill on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hawaiian Inn Tiki Bar & Grill?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited six times, more than any other issue at Hawaiian Inn Tiki Bar & Grill.
How does Hawaiian Inn Tiki Bar & Grill compare to other restaurants in Daytona Beach Shores?
Hawaiian Inn Tiki Bar & Grill most recently scored 41 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Hawaiian Inn Tiki Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Hawaiian Inn Tiki Bar & Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hawaiian Inn Tiki Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hawaiian Inn Tiki Bar & Grill inspected?
Based on the inspection history on file, Hawaiian Inn Tiki Bar & Grill is inspected around three times per year on average.
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