Tiki Docks Skyway Bar & Grill
3769 50 Ave S, St. Petersburg, FL 33711 · Permanent Food Service · License 6217754
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection1 high priority, 2 intermediate, 9 basic (2 repeats)-23
- Safety score77
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 small fly observed in cook line area. 1 fly in dishwashing/dry storage area. Educated operator to maintain clean pestless environment.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed food debris and build up in two door oven ledges in back prep area. Educated operator.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Indoor area: Shark Bar area on left side of indoor bar removed. Three compartment sink missing from indoor bar area. Hand wash sink in bar area moved to end of counter next to b6. 2 deep coolers added next to b2 parallel to bottle storage. Outdoor bar area: Hand wash sink moved to b7. Missing one ice bin where hand wash sink currently is.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed plates of salads being served to customers at outdoor bar area with no cover. Operator stated that they use umbrellas when it rains but had no solution to prevent general environmental cross contamination. Educated operator.
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed unsealed wood lining shelves in liquor closet. Let manager know.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up in chest freezer next to walk in freezer. Educated operator.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed upper area of heating unit at fryer with build up of grease. Observed build up of residue in dry good storage area in wait station bottom rack shelves. Let operator know. Hood vent pipes accumulated grease build up. Let manager know.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates at outside bar served to customers not inverted. Manager inverted plates
Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting in dishes on pan storage rack next to prep table next to dish area, and in dry storage area next to mop sink hallway. Manager moved items to dry properly
Fixed on the spot
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
Observed no trash can by back hand sink next to walk in freezer. Manager added trash can to area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed upper wall soiled behind dry storage racks in dry storage area behind dinner napkin boxes with build up.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee apron laying on top of inverted dishes for service to the left of the cook line. Employee cellphone in to go container on top of serving trays. Employee moved items.
Fixed on the spot
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.