Tiki Tim's Pub and Grill
923 72 St N, St Petersburg, FL 33710 · Permanent Food Service · License 6215351
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (fixed on the spot), 1 intermediate, 9 basic-18
- Safety score82
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 8, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Meatballs in sauce (95°F - Reheating, Retemped at 109°F, operator moved to flattop to reheat faster, Retemped at 170°F) Temped at 109°F approximately two hours after being put on steam table for reheating. Discussed proper reheating with operator, 165°F within two hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef and shrimp removed from commercial packaging stored above cooked crab legs and bread in reach in freezer in kitchen. Operator moved raw meats to store below ready to eat foods.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-tongs stored on oven door handle Operator moved tongs
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Ice buildup in reach-in freezer in kitchen
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-Customer and employee restroom doors are not self-closing
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
7 dead roaches employee restroom 6 dead roaches behind bar 2 by back door 3 in storage outside walk in 3 inside walk in 1 in dry storage room Operator cleaned up all areas.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-hood system and surrounding walls, floors and back of cookline equipment soiled with accumulation of grease
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.
-employee food and cell phone stored on clean dish rack next to 3 compartment sink. Operator removed personal items from rack.
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
- 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.