Kikiriki

1424 E Fletcher Ave, Tampa, FL 33612 · Permanent Food Service · License 3919458

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 6 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed by the Oct 6 follow-up), 3 intermediate (1 repeat), 4 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 11, Employee health: 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.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cole slaw (55°F - Cold Holding) pot pie filling (48°F - Cold Holding) raw beef (48°F-Cold Holding) raw bacon (55°F- Cold Holding) shelled eggs (61°F- Cold Holding) arapas (61°F- Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cole slaw (55°F - Cold Holding) pot pie filling (48°F - Cold Holding) raw beef (48°F-Cold Holding) raw bacon (55°F- Cold Holding) shelled eggs (61°F- Cold Holding) arapas (61°F- Cold Holding)
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked chicken (pot pie) held longer then 24 hours has no date markings inside walk in cooler.
- Code 11, Employee health: 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.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at handwashing sink in bar area.
  Repeat violation
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sodas stored on floor underneath bar on in bar area. Plantains stored on floor in front of ovens. Chicken stored on floor inside walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave is soiled with old food debris in back kitchen area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking underneath handwashing sink in bar area.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.