Tako Tiki
Last inspected: Mar 16, 2026
37
Score
Public records show 16 inspections at Tako Tiki stretching back to 2022. The latest inspection on file is from Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
That's lower than the typical Jensen Beach restaurant, which scores around 80. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed approximately 5 small flying insects flying over and landing on alcohol bottles at outside bar. **Admin Complaint** - From follow-up inspection 2025-09-23: Observed approximately 5 small flying insects flying around and landing on soda boxes next to walk in beer cooler storage closet at outside bar. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : 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. Observed chlorine dishwasher machine sanitizer at 0 ppm in kitchen Observed chlorine dishwasher machine sanitizer at 0 ppm at outside bar - From follow-up inspection 2025-09-23: **Time Extended**
22-41-4
74
Sep 22, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Mar 26, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times due to a pitcher stored in sink at cook line. Cook removed. **Corrected On-Site**
31A-09-4
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. One employee expired.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water at cook line.
36-22-4
74
Nov 21, 2024
Routine - Food
No violations found.
100
Nov 20, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
47
Feb 5, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over ready prepared sandwiches reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-05: Observed Raw tuna stored over lettuce at reach in cooler on cook line. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef over Diced beef tenderloin chain meat at tall reach in cooler by kitchen area. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-05: Observed raw ground beef over raw beef tenderloin at tall stainless reach in cooler. **Admin Complaint**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw Tuna poke listed on menu with no advisory for raw fish on menu. Advised operator to add disclaimer to menu indicating raw animal proteins. **Warning** - From follow-up inspection 2024-02-05: Observed Raw tuna poke bowl on menu not identified as raw on menu. **Admin Complaint**
02B-01-5
67
Dec 6, 2023
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed Unlabeled chemical spray bottle over prep table and produce sink. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef over Diced beef tenderloin chain meat at tall reach in cooler by kitchen area. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over ready prepared sandwiches reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer in spray bottle and dish soap in squirt bottle not labeled at dish area. Operator labeled properly. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw Tuna poke listed on menu with no advisory for raw fish on menu. Advised operator to add disclaimer to menu indicating raw animal proteins. **Warning**
02B-01-5
52
Oct 20, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer and stand up freezer in bar area **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage/office area **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door stand up cooler in outside area **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole/openings in ceiling in dry storage/office building Hole in ceiling in bar back area **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
36-32-5
82
Oct 19, 2023
Complaint Full
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer over 400ppm, max is 400ppmg **Warning**
41-27-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings under hand sink at ware wash area 3 rodent droppings on floor under dish machine 4 rodent droppings on floor under 3 compartment sink 12 rodent droppings in plastic container with single service to go containers at expo/server area 40 rodent droppings on floor under shelf for single service to go containers at expo/server are 60 rodent droppings in dry storage/office building Total 125 rodent droppings **Admin Complaint**
35A-04-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server using bare hands to get nacho chips for basket **Warning**
09-01-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server **Warning**
13-06-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server **Warning**
13-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at ware wash area blocked by push cart **Corrected On-Site** **Warning**
31A-09-4
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/ ** Owner Troy arrived during inspection Corrected On-Site** **Corrected On-Site** **Warning**
53A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole/openings in ceiling in dry storage/office building Hole in ceiling in bar back area **Corrected On-Site** **Warning**
36-32-5
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. Ahi tuna **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Server **Corrected On-Site** **Warning**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer and stand up freezer in bar area **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage/office area **Warning**
38-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door stand up cooler in outside area **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line **Corrected On-Site** **Warning**
29-49-6
30
Jul 6, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Dish machine sanitizingat 0/ppm/chlorine/Bar
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine/quaternary test strips.
16-37-1
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
Basic - Food stored in a location that is exposed to splash/dust. Salt/pepper mix under soap dispenser/hand wash sink/cook line. Corrective action /operator removed food and stored properly. **Corrective Action Taken**
08B-36-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator changed sanitizer to 200/ppm quaternary. **Corrective Action Taken**
21-08-4
Basic - Food stored on floor. Chicken/walk in cooler/corrective action taken =operator stored foods back on shelf. **Corrective Action Taken**
08B-38-4
61
Apr 5, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 60 degrees, habanero sauce(with cooked peppers, cooked onions)(stored overnight)/reach in cooler #2., 48 degrees, sour cream, 49 degrees, butter blend, 50 degrees, cheese, 50 degrees, half and half creamer/stored overnight/walk in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60 degrees, habanero sauce(with cooked peppers, onions)(stored overnight)/reach in cooler#2. 48 degrees, sour cream, 49 degrees, butter blend, 50 degrees, cheese, 50 degrees, half and half creamer (stored overnight)/walk in cooler. **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Storage utensils/thermometer/kitchen/corrective action taken/operator removed items. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips. **Warning**
16-37-1
55
Oct 26, 2022
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
74
Oct 24, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
67
Aug 22, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Dishmachine at bar area/sanitizing at 0/ppm /chlorine
22-41-4
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. Half and half creamer/opened over 24 hours before/reach in cooler#1.
02C-03-5
Basic - Food stored on floor. Oil/shortening containers/storeroom
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Grated cheese/prep cooler#3/corrective action taken/operator discarded soufflé cup/kitchen **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Frequently Asked Questions
When was Tako Tiki last inspected?
The most recent health inspection at Tako Tiki on file is from Mar 16, 2026. The public record contains 16 inspections in total.
What is the most common violation at Tako Tiki?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Tako Tiki.
How does Tako Tiki compare to other restaurants in Jensen Beach?
Tako Tiki most recently scored 37 out of 100, which is lower than the Jensen Beach average of 80.
Has Tako Tiki's inspection record improved over time?
Results have been roughly steady. Inspections at Tako Tiki have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tako Tiki 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 Tako Tiki inspected?
Based on the inspection history on file, Tako Tiki is inspected around four times per year on average.
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