Tikka Bar
Last inspected: Mar 5, 2026
70
Score
Across the available record, Tikka Bar has eight inspections on file, the first dated 2023. Tikka Bar was last inspected on Mar 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly nine violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
That's lower than the typical Key West restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. Observed open milk container not dated. As per employee opened a day prior. **Warning** - From follow-up inspection 2026-03-05: Observed open milk container not dated. As per employee opened a day prior. **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile dusty By storage area. **Warning** - From follow-up inspection 2026-03-05: Observed ceiling tile dusty By storage area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2026-03-05: Covered waste receptacle not provided in women's bathroom. **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed ice machine in disrepair near three compartment sink. **Warning** - From follow-up inspection 2026-03-05: Observed ice machine in disrepair near three compartment sink. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed by kitchen and storage area. Observed tiles broken at WIF. **Warning** - From follow-up inspection 2026-03-05: Observed by kitchen and storage area. Observed tiles broken at WIF. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. **Warning** - From follow-up inspection 2026-03-05: No container installed for catching grease from hood drip tray. **Time Extended**
14-73-4
70
Mar 3, 2026
Routine - Food
8 critical violations. 2 major violations. 15 minor violations.
View 25 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee proceeded to put gloves without wash hands. **Warning**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and proceeded to prepared naan bread. **Warning**
12A-10-4
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. Observed employee touching Naan bread with bare hands. **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw lobster at walk in cooler. **Warning**
08A-20-5
High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. 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. Observed employee touching Naan bread with bare hands. **Warning**
01B-11-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prepared tomato sauce in walk in cooler at 60F. As per cook from a day prior. Observed cooked rice at walk in cooler at 58°F. As per cook a day prior. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prepared tomatoes sauce (60F - Cold Holding); cooked rice (58F - Cold Holding); as per cook cooling since a day prior. Observed milk (45F - Cold Holding); raw lobster (45F - Cold Holding); raw chicken (46F - Cold Holding), as per cook open and close door during lunch busy. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prepared tomato sauce in walk in cooler at 60F. As per cook from a day prior. Observed cooked rice at walk in cooler at 58°F. As per cook a day prior. **Warning**
03D-02-5
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. Observed open milk container not dated. As per employee opened a day prior. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by kitchen entrance. **Warning**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves racks rusted to stored clean equipment. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on floor by WIF. **Warning**
29-49-6
Basic - Stored food not covered. Observed cooked tomato sauce 60°F as per cook from yesterday. And cooked rice at 58°F from yesterday. **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no signs at bathroom. **Warning**
31B-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile dusty By storage area. **Warning**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored near hand sink by soda station exposed to splash. **Warning**
24-27-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Equipment in poor repair. Observed ice machine in disrepair near three compartment sink. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed by kitchen and storage area. Observed tiles broken at WIF. **Warning**
36-17-5
Basic - Food storage container/container lid cracked or broken. Observed lid container broken inside WIF. **Warning**
14-38-4
Basic - Food stored on floor. Observed cooking oil stored on floor by back entrance. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar container. **Warning**
10-01-5
Basic - No container installed for catching grease from hood drip tray. **Warning**
14-73-4
12
Aug 12, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook.
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared tomato sauce found in walk in cooler at 50°F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sateen Senanayake/ Akbota kazbayoul/ Exp 1-10-25
53B-05-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Observed at walk in cooler a container with tomato sauce stored on floor. cook container on shel. **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. **Repeat Violation**
38-07-4
Basic - Stored food not covered. Observed at walk in cooler a container with tomato sauce without lid. Not in cooling process. **Repeat Violation**
08B-12-5
Basic - Walk-in/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
37
Apr 16, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot plastic containers used to store sauce inside walk in freezer.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**
22-02-4
Basic - Light not functioning. Observed dry storage light burned out.
36-62-4
Basic - Covered waste receptacle not provided in women's bathroom. No cover for trash container located inside unisex restroom.
32-12-6
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor with food debris .
36-73-4
Basic - Food stored on floor. Observed lamb pot and onion sauce in plastic container stored on the floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the sink located in the restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets . **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed uncovered frozen raw chicken and onion sauce stored inside walk in freezer .
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation**
38-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves are rusted. **Repeat Violation**
14-17-4
47
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jun 15, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
52
May 4, 2023
Routine - Food
No violations found.
100
May 2, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on stove 115°. Reheated to proper temperature. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy Cream 98F; ( - Cold Holding). Cream was sitting on counter. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy Cream 98F; ( - Cold Holding). Cream was sitting on counter. Person in charge discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled with debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink is blocked by a table. **Repeat Violation**
31A-09-4
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. No proof of training for employees. **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pickle sauce not dated. Person in charge dated yesterday. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Person in charge moved cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tile in dry storage is cracked.
36-17-5
Basic - Food stored on floor. Cooked beans in a container on floor. Person in charge moved beans to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table has food debris on outside. Flour container is soiled. Hoods are soiled. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3 compartment sink has black mold like substance on it.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are deeply grooved.
14-09-4
27
Frequently Asked Questions
When was Tikka Bar last inspected?
The most recent health inspection at Tikka Bar on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Tikka Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Tikka Bar.
How does Tikka Bar compare to other restaurants in Key West?
Tikka Bar most recently scored 70 out of 100, which is lower than the Key West average of 74.
Has Tikka Bar's inspection record improved over time?
No. Recent inspections at Tikka Bar have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tikka 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 Tikka Bar inspected?
Based on the inspection history on file, Tikka Bar is inspected around three times per year on average.
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