Grills Seafood Deck & Tiki Bar
505 Glen Cheek Dr, Cape Canaveral, FL 32920 · Permanent Food Service · License 1504793
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (fixed on the spot), 9 basic (1 repeat)-16
- Safety score84
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 visitAug 18, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef steaks stored above ready to eat sets of sliced ham and turkey stored in reach on cooler on cook line . Operator removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing on splitter on mop sink out back. Operator placed one during inspection
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee ice cream stored in reach in freezer on front area next to food stored to the public. Operator removed
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Ice buckets stored unprotected by mop sink area
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Electric cords in kitchen Between kitchen equipment
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates on dry rack not inverted
Equipment and utensils not properly air-dried - wet nesting.
On dry rack by dish machine area
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Make table across from egg poaching station. Operator cleaned up during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
On server area by outside tiki bar. Operator placed one during inspection
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.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.