Liki Tiki Village / Shipwreck Sally's Tiki Bar
17777 Bali Blvd, Winter Garden, FL 34787 · Permanent Food Service · License 5808713
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.Chicken,118 f held less than four hours.Advised operator to reheat.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
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 visitOct 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.Chicken,118 f held less than four hours.Advised operator to reheat.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored next to pickles in walk in cooler.Operator removed pickles.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Thunnus Albacares.Operator fixed the menu.
Basic3
Code 08, Food protection and cross-contamination: Unwashed strawberries stored over peeled garlic in walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Side of grill has a residue build up.
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.