Lei-Lo Tiki Hut
Last inspected: Apr 10, 2024
64
Score
Lei-Lo Tiki Hut has been inspected four times since 2022. Lei-Lo Tiki Hut was last inspected on Apr 10, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Lei-Lo Tiki Hut's record stops at Apr 10, 2024, more than two years back, so current conditions may differ.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
“Employee rubbed hands together” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 84, which Lei-Lo Tiki Hut's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2024
Routine - Food
3 critical violations.
View 3 violations
Wiping Cloths Properly Used and Stored
FL-41
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
64
Oct 10, 2023
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 200 ppm quat **Corrected On-Site**
41-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook and server total hand wash time less than 15 seconds, discussed proper hand wash with manager on duty and staff.
12A-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher in hand wash sink in kitchen, bucket on hand wash sink in dish room, operator removed **Corrected On-Site**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler. 2 door cooler on cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in prep sink in standing water, cook dumped water out and moved shrimp to walk in cooler 35F **Corrective Action Taken**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage, Over food on cook line, move to prep table on cook line, moved to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, discarded food **Corrective Action Taken**
12B-02-4
Basic - Equipment in poor repair. Inside door panel missing from 2 door reach in cooler on cook line, expose insulation
14-11-5
Basic - Floor soiled/has accumulation of debris. Kitchen, walk in cooler
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler Wall fan in dish room Fan guards in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line
22-16-4
45
Jun 9, 2023
Routine - Food
No violations found.
100
Dec 5, 2022
Routine - Food
4 critical violations. 8 major violations. 11 minor violations.
View 23 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands together for 6 seconds **Warning**
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw (49F - Cold Holding); diced tomatoes (48F - Cold Holding); raw shrimp (46F - Cold Holding); raw burgers (46F - Cold Holding) in reach in cooler on cook line, manager iced product -shrimp (51F - Cold Holding); scallops (50F - Cold Holding); Fish (45F - Cold Holding) in reach in cooler on cook line, manager iced product -shrimp (46F - Cold Holding) in bucket of water in kitchen, manager put shrimp in walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over canned/bottled drinks. Raw shrimp over cans of beer in walk in cooler, manager moved raw product **Corrected On-Site** **Warning**
08A-11-5
High Priority - Nonfood-grade bags used in direct contact with food. Frozen crab legs stored in garbage bags in chest freezer **Warning**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area has racks in front of it, sanitizer bucket and bottles stored in it Table with cutting boards in it in front of hand sink in prep are Items have been removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed sanitizer towel in hand sink **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Ella Murrell manager on duty **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for 3 compartment sink and sanitizer buckets **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 servers, 1 bartender and 2 cooks with no certified food manager on duty **Warning**
53A-05-6
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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink on cook line **Warning**
27-16-4
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 steak and snapper **Warning**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line **Warning**
22-16-4
Basic - Interior of ice machine/bin with rust that has pitted the surface **Warning**
14-34-4
Basic - Faucet/handle missing at plumbing fixture. Hot water faucet at hand sink on cook line not working **Warning**
29-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above reach in cooler **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and storage area **Warning**
36-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in bucket of water, water temperature 67F, manager drained shrimp and put shrimp in walk in cooler **Corrective Action Taken** **Warning**
06-01-5
Basic - In-use tongs stored on equipment door handle between uses. 4 sets of tongs on oven door, tongs removed **Corrected On-Site** **Warning**
10-20-4
Basic - Food stored on floor. Fry oil on floor in dry storage **Warning**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen **Warning**
36-17-5
14
Frequently Asked Questions
When was Lei-Lo Tiki Hut last inspected?
The most recent health inspection at Lei-Lo Tiki Hut on file is from Apr 10, 2024. The public record contains four inspections in total.
What is the most common violation at Lei-Lo Tiki Hut?
Across the inspection record, “employee rubbed hands together” has been cited two times, more than any other issue at Lei-Lo Tiki Hut.
How does Lei-Lo Tiki Hut compare to other restaurants in Spring Hill?
Lei-Lo Tiki Hut most recently scored 64 out of 100, which is lower than the Spring Hill average of 84.
Has Lei-Lo Tiki Hut's inspection record improved over time?
Yes. Recent inspections at Lei-Lo Tiki Hut have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lei-Lo Tiki Hut means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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