Tiki West Raw Bar & Grill
Last inspected: Mar 4, 2026
50
Score
Going back to 2022, Tiki West Raw Bar & Grill has 10 inspections in the public record. The most recent report on file is from Mar 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around 18 violations lately and about 31 violations before that.
“Employee with no beard guard/restraint while engaging” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Tavares average 66, so Tiki West Raw Bar & Grill trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. White cutting board at cook line. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Through the kitchen. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen Vents in the kitchen. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets at cook line. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light not functioning. One bulb at cook line. - From follow-up inspection 2026-03-04: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at cook line. Reach in cooler gaskets at cook line. Reach in freezer gaskets in the kitchen **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in freezer in the kitchen - From follow-up inspection 2026-03-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-02-5
50
Mar 3, 2026
Routine - Food
2 critical violations. 3 major violations. 15 minor violations.
View 20 violations
High Priority - Live, small flying insects found 6 flying insects at the bar. 4 by oyster bar. **Repeat Violation** **Warning**
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with clean pots. Sanitizer on shelf with clean pots. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. White cutting board at cook line. **Repeat Violation**
22-02-4
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. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In shredded cheese container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Through the kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen Vents in the kitchen. **Repeat Violation**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line.
13-03-4
Basic - Equipment in poor repair. Reach in cooler gaskets at cook line. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor at cook line. **Repeat Violation**
36-73-4
Basic - Light not functioning. One bulb at cook line.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sink at cook line. At sink in oyster area. Operator replaced signs. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at cook line. Reach in cooler gaskets at cook line. Reach in freezer gaskets in the kitchen **Repeat Violation**
23-03-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in freezer in the kitchen
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. **Repeat Violation**
36-27-5
26
Aug 6, 2025
Routine - Food
6 major violations. 17 minor violations.
View 23 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple in June file - From follow-up inspection 2025-08-06: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings 135 cooking per operator par cooking - From follow-up inspection 2025-08-06: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gun nozzles bar Interior reach in cooler in kitchen Interior oven Interior fryer - From follow-up inspection 2025-08-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-06: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-06: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service in kitchen - From follow-up inspection 2025-08-06: **Time Extended**
01C-07-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-08-06: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen - From follow-up inspection 2025-08-06: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Repeat Violation** - From follow-up inspection 2025-08-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen - From follow-up inspection 2025-08-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Top of freezer chest in kitchen rusted - From follow-up inspection 2025-08-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen - From follow-up inspection 2025-08-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2025-08-06: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2025-08-06: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Light not functioning. **Repeat Violation** - From follow-up inspection 2025-08-06: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in oyster prep - From follow-up inspection 2025-08-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-08-06: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-08-06: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler kitchen - From follow-up inspection 2025-08-06: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-08-06: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-08-06: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Repeat Violation** - From follow-up inspection 2025-08-06: **Time Extended**
36-27-5
23
Aug 5, 2025
Routine - Food
4 critical violations. 8 major violations. 28 minor violations.
View 40 violations
High Priority - Live, small flying insects found 15 live small flying insects under 3 compartment sink in bar on floor and walls 10 live small flying next to soda station in kitchen on pipes 2 live small flying insects in oyster bar flying around Total 27 small live flying insects **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued due to adulteration of food product. Mahi thawed in sealed bag
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (47F - Cold Holding) raw oyster (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more then 4 hours raw shrimp (47F - Cold Holding) raw oyster (46F - Cold Holding)
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings 135 cooking per operator par cooking
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gun nozzles bar Interior reach in cooler in kitchen Interior oven Interior fryer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Holding strainer in the bar.
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.
11-26-1
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
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service in kitchen
01C-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Y dish machine
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple in June file
01C-03-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Repeat Violation**
36-34-5
Basic - Clean wiping cloth supply not properly stored. On floor in dry storage **Repeat Violation**
21-19-4
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. Mahi
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Top of freezer chest in kitchen rusted
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Under the counter by the bar.
36-22-4
Basic - Floor soiled/has accumulation of debris through pout kitchen and oyster bar kitchen **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair in kitchen
36-17-5
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Food stored on floor. In kitchen oil container
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice scoop handle in contact with ice in bar
10-08-5
Basic - Light not functioning. **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees in oyster prep
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment in the bar soiled Fan guards and shelves walk in cooler soiled Exterior all equipment in kitchen Exterior all equipment in oyster prep area All shelves in restaurant soiled
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Take out boxes stored on floor in oyster bar
25-05-4
Basic - Standing water in bottom of reach-in-cooler kitchen
29-49-6
Basic - Uncovered food stored near sink exposed to splash. Crab legs reach in freezer storage
08B-54-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Repeat Violation**
36-27-5
6
May 6, 2025
Routine - Food
1 critical violation. 1 major violation. 22 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on line across fryer. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun at front bar. - white cutting boards on cooks line. - can opener
22-02-4
Basic - Ceiling tile missing. - prep area. **Repeat Violation**
36-36-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout kitchen and prep areas. **Repeat Violation**
36-34-5
Basic - Clean linen storage cabinet improperly located. - linen towels stored on floor in beer storage.
21-20-4
Basic - Cutting board has cut marks and is no longer cleanable. - red,green, blue, white cutting boards on storage rack.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Floor soiled/has accumulation of debris. - under ice machine
36-73-4
Basic - Floors not constructed to be easily cleanable. - kitchen and prep area **Repeat Violation**
36-12-4
Basic - Floors not maintained smooth and durable. - kitchen and prep area.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - black reach in at front bar.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line and **Repeat Violation**
22-08-4
Basic - Light not functioning. - prep area. - 2 light fixtures in kitchen.**Repeat Violation** **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all reach in gaskets on cooks line -Hood filter
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Storage area not maintained clean and organized.
33-34-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout entire kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk flour next to freezer. **Corrected On-Site**
02D-01-5
26
Dec 10, 2024
Routine - Food
2 critical violations. 4 major violations. 23 minor violations.
View 29 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Repeat Violation**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. - spray bottles of cleaner hanging above cocktail mix and can drinks at front bar. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Red and White cutting board on cooks. - interior of fryer and baskets -can opener **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no chlorine test strips
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/
53A-05-6
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. - all reach in cold holding units in kitchen area.
23-24-4
Basic - Ceiling tile missing. -Over exposed **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling over exposed
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area **Repeat Violation**
36-34-5
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. - seared tuna in reach in cooler on cooks line. Operated discarded **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Floor area(s) covered with standing water. - next to mop sink
36-22-4
Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs stored at expo - tongs on cooks line **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. **Repeat Violation**
22-08-4
Basic - Light not functioning. - light in hoods - light fixtures over expo, dry storage
36-62-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment
23-03-4
Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
16
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware. **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - interior of fryers and baskets **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - dump sink at front bar.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling over kitchen area and prep area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container in ice machine/ice bin.
12B-14-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Floors not constructed to be easily cleanable. - All floors kitchen area - Oyster area.
36-12-4
Basic - Food stored on floor. -Cooking oil
08B-38-4
Basic - Ice buildup in reach-in chest freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of Avantco Freezer -exterior ofArctic air freezer - exterior on all cooking equipment on cooks line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler gaskets have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Throughout entire kitchen area. **Repeat Violation**
36-27-5
26
Sep 6, 2023
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Jan 19, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
25
Sep 8, 2022
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Presence of insects, rodents, or other pests. -Dead mosquitoes on walls in dining room. -Dead mosquitoes on walls in bathrooms. **Warning**
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked noodles in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handsink at bar. **Corrected On-Site**
31A-09-4
Basic - Single-service articles improperly stored. -To go trays on floor by bar. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Bowl or other container with no handle used to dispense food. -Old bay seasoning scoop. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over open box of seasoning.
12B-07-4
Basic - Food stored on floor. -Cooking oil in kitchen. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. -In rear room behind oyster bar.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of salamander. -Interior of fryer cabinets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler across from flat grill.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
33
Frequently Asked Questions
When was Tiki West Raw Bar & Grill last inspected?
The most recent health inspection at Tiki West Raw Bar & Grill on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tiki West Raw Bar & Grill?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited five times, more than any other issue at Tiki West Raw Bar & Grill.
How does Tiki West Raw Bar & Grill compare to other restaurants in Tavares?
Tiki West Raw Bar & Grill most recently scored 50 out of 100, which is lower than the Tavares average of 66.
Has Tiki West Raw Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Tiki West Raw Bar & Grill have averaged around 18 violations per visit, down from roughly 31 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tiki West Raw Bar & Grill 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 West Raw Bar & Grill inspected?
Based on the inspection history on file, Tiki West Raw Bar & Grill is inspected around three times per year on average.
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