Tiki Beach Cafe
Last inspected: Sep 19, 2025
55
Score
Tiki Beach Cafe has been inspected nine times since 2022. The most recent visit was on Sep 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to five violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited three times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
55
Jul 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling soiled with accumulated grease. **Warning** - From follow-up inspection 2025-07-28: Observed same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Interior of reach in cooler gaskets in disrepair at cookline. **Warning** - From follow-up inspection 2025-07-28: Observed same **Time Extended**
14-36-5
90
Jul 18, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Oct 14, 2024
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - operator answered cell phone then proceed to cook customers order, reviewed proper glove use and handwashing. Operator washed hand and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - 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. Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Steam table; cheese (112F - Hot Holding), operator reheated; Cheese (180F) **Corrected On-Site**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provide handout to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Kitchen; juice machine, soda station, and coffee machine nozzles soiled. -Bar; frozen drink station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; creamer packet inside of sink, operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -triple sink area; spray bottle identified as degreaser not labeled, operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. -Reach in cooler across from wait station handwashing sink; 8 Tuna, 12 Grouper, 9 Mahi Mahi
06-09-1
Basic - Dead roaches on premises. -1 dead roach under air conditioning unit in corner of kitchen. Operator removed dead roach, clean and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Single service item storage shelf across from steam table; Employee purse on top of single service items, operator removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Cookline reach in cooler gaskets in disrepair.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with flour, operator stored with handle up. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. -Reach in cooler across from oven -Reach in cooler next to entrance.
29-49-6
20
May 6, 2024
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. At outside bar, bleach spray bottle stored with liquor bottles. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At flip top cooler by kitchen door, milk 40° opened more than 24 hr not labeled with open date. Operator labeled **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. At outside bar, handwashing sink blocked my water bottles. Operator removed. Hand wash sink on cook like, wish stored in sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available to test dish machine or sanitizer buckets. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine, no paper towels provided. Operator provided. At prep area by walk in cooler, no paper towels provided. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
06-09-1
43
Feb 5, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and began to prepare food without washing hands. Reviewed proper hand washing and cook properly washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat lettuce in prep area flip top. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline - 2 trays of raw shel eggs - ambient temperature 70F. Per operator out less than an hour. Operator moved back to reach in. **Corrected On-Site**
03A-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife rack visibly soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen cold holding units.
23-24-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Expo area - server's drink in open container. Server removed. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cookline cutting board. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Left of dish machine, in corner.
36-22-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm. **Corrected On-Site**
21-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
29
Jun 27, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
39
Nov 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tiki Beach Cafe last inspected?
The most recent health inspection at Tiki Beach Cafe on file is from Sep 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Tiki Beach Cafe?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Tiki Beach Cafe.
How does Tiki Beach Cafe compare to other restaurants in Fort Lauderdale?
Tiki Beach Cafe most recently scored 55 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Tiki Beach Cafe's inspection record improved over time?
Yes. Recent inspections at Tiki Beach Cafe have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tiki Beach Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tiki Beach Cafe inspected?
Based on the inspection history on file, Tiki Beach Cafe is inspected around three times per year on average.
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