Hidden Treasure Tiki Bar & Grill
Last inspected: Nov 20, 2025
74
Score
Inspectors have visited Hidden Treasure Tiki Bar & Grill seven times, with records going back to 2022. The latest inspection on file is from Nov 20, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited three times.
Compared to the broader Port Orange restaurant scene, where the average is 67, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
74
Mar 3, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Aug 6, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked vegetables
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked vegetables marked 7/27
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 44F, less than 1 hour from line check at 41F per manager. Added more ice. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -used to fill sanitizer bucket
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station
31B-02-4
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. -brian
53B-14-5
Basic - Floor area(s) covered with standing water. -near back door
36-22-4
Basic - Floor soiled/has accumulation of debris. -behind cookline
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
37
Jan 23, 2024
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked shrimp
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp, resting above manufacturer recommended fill line at lowboy on cookline cooked shrimp (53F - Cold holding)
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -bartender dumped beverage into hand sink
31A-11-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -over top of lowboy cooler **Corrected On-Site**
40-06-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing. -back storage area, warewashinf area
36-08-4
Basic - Floor soiled/has accumulation of debris. -storage area
36-73-4
Basic - Hole in or other damage to wall. -back storage area
36-24-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in back storage area -hood filters -beer cooler door interior -beer cooler keg lines
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. -case of drink cups on floor near bar/office
25-05-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water draining onto floor surface in bar
29-03-4
37
Jul 6, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked crabmeat inside drawer above **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -egg wash on batter station
03F-01-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ ppm quat, manager corrected to 400ppm **Corrected On-Site**
41-27-4
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. -american cheese
02C-03-5
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.
53B-14-5
Basic - Dead roaches on premises. -2 dead roaches behind ice machine -1 dead roach on floor in womens restroom -manager cleaned up on site
35A-03-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk seasoning
10-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Screening is not adequately covering exposure at threshold at back door when opened for ventilation
35B-13-4
41
Mar 28, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter on cook line 115F, less than 1 hour per employee. Reheated for hot holding to 165F **Corrected On-Site**
03B-01-6
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
29-44-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw shrimp stored above bags of frozen french fries/chips **Corrected On-Site**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach. Inside bus tub used to collect dripping water from pipe. Manager exterminated and removed. **Corrected On-Site** **Warning**
35A-05-4
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. -American cheese
02C-03-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink in back warewashing area
31A-11-4
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. -provided form **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings on line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -room adjacent to office
51-11-4
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. -tuna steaks, manager had employee cut open **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. -1 dead roach near wall by entrance to kitchen -2 dead roaches under hand sink next to ice machine in server station and behind ice machine right hand side near wall. **Warning**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -keg cooler lines
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
22
Dec 15, 2022
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above cooked potatoes/corn inside cooler across from grill **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collars marked 12/1 inside walk in. Manager stated may have been misdated, discarded during inspection.
02C-01-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
29-44-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -collards
01B-28-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter hot held at edge of warmer lamp behind cook line 109-120F. Employee stated less than 2 hours, reheated to 165F **Corrected On-Site**
03B-01-6
Basic - Floor tiles missing and/or in disrepair. -floor tiles in front if beer cooler out front -baseboards
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -bottom rack of walk in cooler
08B-47-4
Basic - Ice buildup walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fry station
23-03-4
37
Frequently Asked Questions
When was Hidden Treasure Tiki Bar & Grill last inspected?
The most recent health inspection at Hidden Treasure Tiki Bar & Grill on file is from Nov 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Hidden Treasure Tiki Bar & Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Hidden Treasure Tiki Bar & Grill.
How does Hidden Treasure Tiki Bar & Grill compare to other restaurants in Port Orange?
Hidden Treasure Tiki Bar & Grill most recently scored 74 out of 100, which is higher than the Port Orange average of 67.
Has Hidden Treasure Tiki Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Hidden Treasure Tiki Bar & Grill have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hidden Treasure Tiki Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hidden Treasure Tiki Bar & Grill inspected?
Based on the inspection history on file, Hidden Treasure Tiki Bar & Grill is inspected around two times per year on average.
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