Tikka Bar
509 Southard St, Key West, FL 33040 · Permanent Food Service · License 5402750
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed on the spot), 3 intermediate, 4 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked rice inside reach in cooler in prep area. Operator relocated products for proper storage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/towel used as liner for food container.
Observed non food grade towel used for naan bread at tandoori oven. Operator replaced towel with food grade cloth.
Fixed on the spot
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.
Observed cooked rice inside reach in cooler in prep area not date marked. As per operator was prepared over 24 hours.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit for chlorine.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed employee training certificates missing date of birth.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler at end of cook line and in prep area in disrepair, not in use. Observed reach in cooler gaskets torn in prep area.
Reach-in cooler shelves with rust that has pitted the surface.
In kitchen entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled across cook line.
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles soiled in prep area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.