Marriott Tiki Bar
Last inspected: Sep 30, 2025
58
Score
Marriott Tiki Bar has been inspected nine times since 2022. The latest inspection on file is from Sep 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Restaurants in Marco Island average 77, so Marriott Tiki Bar trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
1 critical violation. 3 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 drawer cooler under the grill, chicken (45F - Cold Holding); ground beef (44F - Cold Holding). Operator iced out of temperature items. **Corrective Action Taken**
03A-02-5
Intermediate - No hot running water at three-compartment sink. The hand washing sink in the dish washing ares does not exceed 83F, there is no hot water pressure.
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink on the cook 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There is a scoop stored in 73F water on the cook line. Operator discarded the scoop. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.
31B-04-4
58
Apr 30, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in the center of the cook line. **Warning** - From follow-up inspection 2025-04-30: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in center of the cook line. **Warning** - From follow-up inspection 2025-04-30: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. On a shelf in the dish washing area clean silverware us stored with the food contact surface up. **Warning** - From follow-up inspection 2025-04-30: **Time Extended**
24-18-4
78
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects found there are approximately 10 to 15 small flying insects around empty bus tubs holding standing water by the dish washing station. No small flying insects observed on food or food contact surfaces. **Warning**
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in center of the cook line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in the center of the cook line. **Warning**
31B-03-4
Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop for the ice machine in front of the cook line is stored on a counter top. Operator moved the ice scoop to the ice scoop holder. **Corrected On-Site** **Warning**
10-12-5
Basic - Silverware/utensils stored upright with the food-contact surface up. On a shelf in the dish washing area clean silverware us stored with the food contact surface up. **Warning**
24-18-4
64
Dec 13, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler Beef (44F - Cold Holding); Pork (44F - Cold Holding). Operator moved items to other coolers. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooker raw tuna is stored over feta cheese, ginger and shallots. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the freezer next to the deep fryer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like substance inside the ice machine.
22-20-5
67
Mar 7, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the deep fryer Poultry (46F - Cold Holding); cooked chicken wings (47F - Cold Holding); pork belly (49F - Cold Holding). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a hot holding pan on the flat top grill, Fish (115F - Hot Holding). Operator rearranged the fish so that all is in the hot holding liquid. **Warning**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400ppm). Operator drained and refilled the triple sink, quaternary 200ppm. **Corrected On-Site** **Warning**
41-18-4
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 - Bowl or other container with no handle used to dispense food. A bartender used the plastic drink cups to scoop ice to make drinks. Inspector educated the bartender on proper handling of food items. **Corrective Action Taken** **Warning**
14-01-5
55
Sep 22, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the make table at the entrance to the cook line., raw tuna (46F - Cold Holding). Per operator the tuna has been in the make table less than four hours, operator iced the tuna for rapid cooling. **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 chipped ice. Machine.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink at the entrance to the kitchen. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. Commercially reduced oxygen packaged tuna, labeled to be removed before thawing is thawed while still in the reduced oxygen packaging. Operator removed the tuna from the packaging. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs stored in 80F water on the cook line. Operator drained the water. **Corrected On-Site**
10-07-4
64
Apr 24, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the four door reach in cooler at the entrance to the cook line, cut tomatoes (47F - Cold Holding); pickled onions (48F - Cold Holding). Per operator the items were prepared less than four hours ago. Operator moved contents to the walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dog (131F - Hot Holding), operator moved the water pan holding the hotdogs onto the hot part of the grill. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of pico de gallo in the drawer cooler across from the deep fryer. Operator removed the plastic ramekin. **Corrected On-Site**
14-01-5
70
Dec 7, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two drawer cooler under the grill, hamburger (45F - Cold Holding); Poultry (46F - Cold Holding). Operator moved out of temperature items to the walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs hanging from the handle under the two burner range. Operator removed the tongs. **Corrected On-Site**
10-20-4
82
Frequently Asked Questions
When was Marriott Tiki Bar last inspected?
The most recent health inspection at Marriott Tiki Bar on file is from Sep 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Marriott Tiki Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Marriott Tiki Bar.
How does Marriott Tiki Bar compare to other restaurants in Marco Island?
Marriott Tiki Bar most recently scored 58 out of 100, which is lower than the Marco Island average of 77.
Has Marriott Tiki Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Marriott Tiki Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Marriott Tiki Bar 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 Marriott Tiki Bar inspected?
Based on the inspection history on file, Marriott Tiki Bar is inspected around three times per year on average.
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