TIKI TIM'S PUB AND GRILL

Name: TIKI TIM'S PUB AND GRILL
Address: 923 72 ST N, ST PETERSBURG, FL, 33710, US
Rating: 46.4

923 72 ST N, ST PETERSBURG, FL 33710

License #6215351

🍺 Bar/Pub ℹ️

46.4 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

TIKI TIM'S PUB AND GRILL in ST PETERSBURG currently holds an InspectFL Health Score of 46.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 66 total violations — 11 critical, 11 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 22, 2026

The latest inspection on September 8, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TIKI TIM'S PUB AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs stored on oven door handle Operator moved tongs
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
[14-69-4] Ice buildup in reach-in freezer in kitchen
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[35A-03-4] 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.
[40-06-5] 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.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in sauce (95F - Reheating, Retemped at 109F, operator moved to flattop to reheat faster, Retemped at 170F) Temped at 109F approximately two hours after being put on steam table for reheating. Discussed proper reheating with operator, 165F within two hours.
[08A-05-6] 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.
[36-34-5] 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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Customer and employee restroom doors are not self-closing

Disposition: Warning Issued
[35A-06-4] Accumulation of dead roaches in control devices.
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[14-74-7] 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. Cut cabbage (45F - Cold Holding); sliced provolone cheese (45F - Cold Holding) In walk in cooler. Ambient thermometer is reading 41F. They received a truck today. I retemped the items before leaving and they were still elevated. Few Temperature Control for Safety foods are stored in walk in. Instructed operator to move all TCS foods to reach in units if themps are not 41F or below in next hour. Operator called for repairs.
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor in walk in cooler. 3 dead roaches on floor broom outside walk in cooler. 1 dead roach on floor outside restrooms 1 dead roach in sticky trap in mens room 1 dead roach in sticky trap in womens room 4 dead roaches in sticky trap under sinks behind bar 5 dead roaches in sticky trap under register in corner of bar 2 dead roaches on floor under end of bar nearest entrance 1 dead roach in employee womens restroom Operator cleaned up dead roaches.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler.
[36-12-4] Floors not constructed to be easily cleanable in walk in cooler.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on hood walls/ceiling.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -at hand wash sink behind bar
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 3-4 seconds after returning to kitchen.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using bleach not approved for use on food contact surfaces in sanitizer buckets
[35A-02-7] Live, small flying insects found 1 live fly in kitchen 3 live flies behind bar seen landing on trash can, bottle of cleaner, and bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (45F - Cold Holding); sliced provolone cheese (45F - Cold Holding) In walk in cooler. Ambient thermometer is reading 41F. I retemped the items before leaving and they were still elevated. Few Temperature Control for Safety foods are stored in walk in. Instructed operator to move all TCS foods to reach in units until walk in has been serviced. Operator called for repairs.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Owner is on the way with sanitizer. Operators have been instructed to use disposable dishes until proper sanitizer is available.