Red Tiki Bar and Grill

7361 46 Ave N, St. Petersburg, FL 33709 · Permanent Food Service · License 6217654

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Nov 5 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
3 high priority (2 fixed by the Nov 5 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 6 basic (2 repeats)
-24
Safety score76

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov42026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitNov 5, 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 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer on prepline.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In True reach in cooler on prep line raw chicken wings (48°F - Cold Holding); mojo pork (48°F - Cold Holding); buffalo chicken dip (48°F - Cold Holding) All items were stored on bottom shelf of cooler, items on higher shelves temping at 43°F. Operator had not removed these items from cooler today, nor had he monitored temperatures today. Stop Sale issued due to indeterminate amount of time above 41°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In True reach in cooler on prep line raw chicken wings (48°F - Cold Holding); mojo pork (48°F - Cold Holding); buffalo chicken dip (48°F - Cold Holding) All items were stored on bottom shelf of cooler, items on higher shelves temping at 43°F. Operator had not removed these items from cooler today, nor had he monitored temperatures today. Stop Sale issued due to indeterminate amount of time above 41°F.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) Operator added sani tabs and retested at 200PPM
  Fixed on the spot
Intermediate2
- 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.
  -sausages cooked Sunday not date marked. Operator date marked sausages.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on prep cooler stained
Basic6
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  -ambient thermometer on upper shelf of True cooler on prep line. Moved to bottom shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator moved ice scoop handle up and out of ice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting board on prep cooler grooved
  Ice buildup in reach-in freezer on prepline.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -True brand reach in cooler on prep line failing to hold foods at 41°F and below. Foods temping between 43°F and 48°F with stop sales issued.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -reach in coolers near office
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug42026B82Routine inspection7 violations, 2 high priority No follow-up needed

First visitAug 4, 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.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. #10 can red and green pepper strips with sharp dent in seam
  Repeat violation
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Triple Sink (Quaternary 500ppm, retested at 200PPM) Operator diluted solution.
  Fixed on the spotRepeat violation
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Half and half behind bar almost empty not dated marked, operator could not determine when it had been opened. Operator voluntarily discarded.
  Fixed on the spotRepeat violation
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on prep line
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Repeat violation
  Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -hood system soiled with grease - ceiling tiles in kitchen have accumulation of dust
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.