PASEO VILLAGE CENTER-TIKI

Name: PASEO VILLAGE CENTER-TIKI
Address: 11611 PASEO GRANDE BLVD, FORT MYERS, FL, 33912, US
Rating: 79.7

11611 PASEO GRANDE BLVD, FORT MYERS, FL 33912

License #4606177

🍺 Bar/Pub ℹ️

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 26, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PASEO VILLAGE CENTER-TIKI in FORT MYERS currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 28 total violations — 10 critical, 3 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on March 26, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

PASEO VILLAGE CENTER-TIKI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense pica di gallo. Operator removed cup.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator secured tanks.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed employee drying containers with towel.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage.
[21-10-4] Soiled dry wiping cloth in use. Operator removed soiled cloth.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed bucket on shelving.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm chlorine at bar. Employee forgot to add sanitizer. Operator added sanitizer. Rechecked concentration at 100 ppm.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sinks at bar used to fill containers and dump ice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at outside bar.

Disposition: Warning Issued
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Remodeled area of prep kitchen with walls having unsealed gaps leading to outside, vermin present.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Remodeled area of prep kitchen cannot be approved due to walls having unsealed gaps leading to outside.
[36-50-4] Unclean building components, attachments or fixtures. Hood system with accumulated grease.
[35A-02-7] Live, small flying insects found. 15 small flying insects under triple sink and prep sink in unfinished prep area, open to the outside.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler deli turkey marked 4/2/2025, ham marked 4/10/2025, today is 4/18/2025.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler deli turkey marked 4/2/2025, ham marked 4/10/2025, today is 4/18/2025.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach-in cooler drawers under grill, hotdogs (50F - Cold Holding); cooked mushrooms (49F - Cold Holding); cooked onions (49F - Cold Holding); blue cheese crumbles (53F - Cold Holding) for more than 4 hours per operator, exact time not able to be determined.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach-in cooler drawers under grill, hotdogs (50F - Cold Holding); cooked mushrooms (49F - Cold Holding); cooked onions (49F - Cold Holding); blue cheese crumbles (53F - Cold Holding) for more than 4 hours per operator, exact time not able to be determined. See stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to handwash sink in enclosed kitchen.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) under prep table in enclosed kitchen, next to sauces, oil, tortilla chips. Operator removed and discarded chemicals.