Dolphin Tiki Bar & Grill
1021 Anglers Cove, Marco Island
Jul 29, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Equipment in poor repair. The dour gasket on the walk in cooler is damaged.
14-11-5 - Basic·Food protection during preparation, storage and display
Food stored on floor. In dry storage there is a container of flour and a case of mayonnaise stored on the floor.
08B-38-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
Ice scoop handle in contact with ice at the bar. Operator moved the ice scoop to proper storage.
10-08-5 - Basic·Wiping cloths; clean and soiled linens; laundry facilities
Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth on a counter top next to the make table.
21-12-4 - Basic·Food items properly labeled; original container
Working containers of food removed from original container not identified by common name. In dry storage there is a unlabeled container of flour.
02D-01-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler next to the make table cooler calamari (46F - Cold Holding); Fish (49F - Cold Holding). Operator iced the contents of the cooler.
03A-02-5 - Intermediate·Hands clean and washed properly
Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in the triple sink.
12A-03-4 - Intermediate·Handwashing supplies and handwash sign provided
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cool line.
31B-02-4 - Intermediate·Handwashing supplies and handwash sign provided
No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line.
31B-03-4
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Wiping cloths; clean and soiled linens; laundry facilities |
| 2 | Handwash sinks; handwashing supplies and sign provided |