Tiki Tiki
Last inspected: Mar 9, 2026
50
Score
The health department has logged eight inspections at Tiki Tiki, the earliest from 2022. The newest entry in the record is dated Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
By comparison, the average Hollywood facility scores 75, putting Tiki Tiki on the weaker side. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
50
Dec 11, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
67
Apr 2, 2025
Routine - Food
No violations found.
100
Apr 1, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right center flip top ; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale **Warning**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in prep area missing vacuum breaker **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-chicken kabob (105F - Hot Holding). Per operator items out of temperature less than four hours. Observed item under no temperature control. Operator placed on oven to reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right center flip top ; raw shrimp (50F - Cold Holding); raw scallops (50F - Cold Holding); raw chicken (51F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale 2. Right center flip top cooler raw chicken (51F - Cold Holding); raw steak (48F). Per open items brought out from walk in cooler less than four hours ago. Operator placed items in freezer to quick chill. 3. Left center flip top cooler cooked potatoes (50F - Cold Holding). Per operator food in cooler less than four hours ago. Operator placed food in freezer to quick chill. 4.walk in cooler cooked pasta (50F- cold holding ); cooked shrimp (50F- cold holding ); grouper (50F- cold holding). Observed door open. Per operator door opened less than four hours ago. Operator closed cooler door and opened freezer door to cool food. All foods not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at coffee station hand sink. Operator provided paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oyster tags removed from original box and put in front coolers. Tags not maintained **Warning**
01C-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:25p white rice 123F heated cooling for 30 minutes to 101F at 4:10pm. Observed item covered cooling. At this rate cooling from 135F to 70F in two hours will not occur. Operator placed rice in cooler to properly cool **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in spice containers. Operator removed cups **Corrected On-Site** **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container at prep area. Operator discarded drink **Corrected On-Site** **Warning**
12B-12-5
Basic - Floor area(s) covered with standing water. Observed at dish area. Operator began mopping water **Corrective Action Taken** **Warning**
36-22-4
Basic - Plumbing system in disrepair. Kitchen hand sink hot water lever in disrepair **Warning**
29-08-4
Basic - Shelf storing clean dishes with rust that has pitted the surface. **Repeat Violation** **Warning**
14-33-4
29
Jan 8, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over uncovered zuppa sauce inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly.
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperatures for fully cooked fish. Educate cook and emailed cooking temperature flier to manager.
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container with water from hand washing sink in cook line , then rinsed fish breaded and fried. Told operator hand washing sink should be used for hand washing only. Operator filled water from prep sink and placed in frying station. **Corrected On-Site**
31A-11-4
Basic - Shelf storing clean dishes with rust that has pitted the surface in ware washing area.
14-33-4
Basic - Old labels stuck to food containers after cleaning in ware washing room.
16-46-4
Basic - Equipment in poor repair. Gasket torn or in disrepair on walk in freezer door.
14-11-5
Basic - 1.Lemons in expo line not covered. 2.Zuppa sauce not covered inside walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Ice buildup in walk-in freezer on floor at entry and around door. Observed gasket in disrepair.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in fry station. Operator elevated **Corrected On-Site**
08B-47-4
52
May 20, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance buildup observed on cutting boards.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed in server side station. Operator labeled properly. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on clean side of dish machine and on cook line shelf above make table. Operator relocated to bottom shelves. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing at three (3) locations. Bar, Coffee station, Expo line.
31B-04-4
74
Jul 6, 2023
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. 1)In middle fliptop unit upper cooler, sliced swiss (51F - Cold Holding); sliced cheddar (51F - Cold Holding). Cheese stacked on riser in container and not contacting gold surface of container. Per employee placed in unit at 11:00am. Cheeses removed to walk in to rechill and replaced in new container without riser. 2) In left fliptop upper cooler, portioned lobster meat (52F - Cold Holding). Portions on riser and not contacting any cold surface. Per manager, portions put in unit at 11:00am. Riser removed from container and bag of ice placed on top of meat to rapid chill. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in crock pot at oyster bar in standing water at 121F. Utensils replaced and crock pot turned to high temp. Second temperature 189F. **Corrected On-Site**
10-07-4
82
Nov 21, 2022
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at raw bar changed gloves without washing hands. Reviewed proper policy for hand washing and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. On dry storage shelves, one can chili sauce and one can white hominy with creased metal and rims.
01B-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. One sanitizer bucket on cook line at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop unit cooked shrimp (41-54F - Cold Holding); cut red cabbage (42F); butter (40-57F - Cold Holding); cooked pasta (41-56F - Cold Holding). All items being held over stacked above chill line in containers. Over-stacked portions removed and placed in lower cooler to rechill **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In right upper fliptop, half flat raw shell eggs at ambient temperature 68F on thermometer. Per employee eggs out of cooler 1 hour. Employee moved eggs to lower cooler to rechill. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right side upper fliptop unit half flat eggs on top of raw burgers. Employee moved eggs to lower cooler. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Portioned fish in walk in cooler still in reduced oxygen package. Employee cut packages to allow oxygen in. **Corrected On-Site**
06-09-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. One sanitizer bucket at cook line at 0ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
33
Frequently Asked Questions
When was Tiki Tiki last inspected?
The most recent health inspection at Tiki Tiki on file is from Mar 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Tiki Tiki?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tiki Tiki.
How does Tiki Tiki compare to other restaurants in Hollywood?
Tiki Tiki most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has Tiki Tiki's inspection record improved over time?
Yes. Recent inspections at Tiki Tiki have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Tiki 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 Tiki Tiki inspected?
Based on the inspection history on file, Tiki Tiki is inspected around two times per year on average.
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