Tiki Beach Cafe

4040 Galt Ocean Dr, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1618694

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 complaint inspection
4 high priority (2 fixed on the spot, 2 repeats), 5 basic
-27
Administrative complaint on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

4 inspections · 7 visits

Latest inspection

Nov52026

Complaint inspection

9 violations found

First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. In kitchen right fliptop lower cooler, conch fritter mix (46°F - Cold Holding). Per employee not prepared or portioned today and in unit overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In kitchen right fliptop lower cooler, conch fritter mix (46°F - Cold Holding). Per employee not prepared or portioned today and in unit overnight. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Trayed Coconut crusted raw shrimp on top of cases of pizza crust dough in walk in freezer. Manager moved shrimp to properly separate.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employees changed gloves after cracking raw shell eggs and handling personal cell phone and continued preparing food orders without first washing hands. Reviewed proper procedures and both employees washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour containers not labeled. Employee added label.
  Fixed on the spot
- Code 06, Food properly thawed: 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.
  See stop sale. In walk in cooler, full cambro of thawed fish still in vacuum packaging. Per manager thawed more than 4 hours.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mold like buildup on gaskets of white freezer to left of cookline by Atosa reach in.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Waste line missing at outside bar holster. Employee reattached line.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bags hanging on dry storage rack in kitchen and in large dry storage room . Manager removed both.
  Fixed on the spot
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only. 121658 Exp: 04/29/23 121659 Exp: 04/29/23
Official report, on the Florida DBPR website

Earlier inspections 3

Oct292026C73Complaint inspection6 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer - around fan and door.
  Same.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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°F. 1. Cookline - right flip top - raw fish (59-61°F); raw fish (46-48°F); conch fritters (49-50°F). Per operator conch fritters held in unit overnight. No items prepped or portioned today. See stop sale. 2. Expo - Right side gray unit - Cole slaw (58-60°F). Per operator item held in unit overnight. No items prepped or portioned today. Observed single service cups preventing door from closing. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Cookline - right flip top - raw fish (59-61°F); raw fish (46-48°F); conch fritters (49-50°F). Per operator conch fritters held in unit overnight. No items prepped or portioned today. See stop sale. 2. Expo - Right side gray unit - Cole slaw (58-60°F). Per operator item held in unit overnight. No items prepped or portioned today. Observed single service cups preventing door from closing. See stop sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 2 Cookline Employees failed to wash hands before putting on gloves to initiate a task working with food.
  Both employees entered Cookline from outside, put on gloves and began preparing food without first washing hands. Reviewed proper procedures and employees washed hands.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cookline - Left flip top - cut tomatoes- ambient cooling 20 minutes at 3:50pm (58-59°F - Cooling) at 4:40pm 58°F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer - around fan and door.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Left Cookline flip top.
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only.
  Repeat violation
Official report, on the Florida DBPR website

Sep152026F49Complaint inspection17 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
What was still cited
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 7 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 1 #10 Dented can of marinara present.
  See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  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. Double door stainless steel 3 packages of unopened tuna, per operator placed in unit last night. See stop sale
  Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Expo Flip Top Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cut Tomatoes (49°F - Cooling); Sliced Turkey (49°F - Cooling); Sliced Ham (47-49°F - Cooling) per operator items prepared yesterday and held in unit over night. Observed right lower reach in door with torn gaskets. Reviewed proper cooling. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Expo Counter Top - Butter (83°F). Per operator placed out approximately 2 hours ago. Operator placed in reach in cooler to quick chill. Reviewed proper cold holding.
  Fixed on the spotRepeat violationAdministrative complaint
  Expo Flip Top Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Cut Tomatoes (49°F - Cooling); Sliced Turkey (49°F - Cooling); Sliced Ham (47-49°F - Cooling) per operator items prepared yesterday and held in unit over night. Observed right lower reach in door with torn gaskets. Reviewed proper cooling. See stop sale.
- Code 08, Food protection and cross-contamination: Expo flip top - Raw tuna stored over/not properly separated from ready-to-eat prepared cut lettuce .
  Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Cook touched raw shell egg French toast batter, then washed hands with no soap, put on gloves and touched ready to eat ham.
  Reviewed proper hand washing and employee washed hands with soap.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
  Fixed on the spot
  Spray bottle containing toxic substance not labeled.
  Unlabeled bottle of degreaser at 3 compartment sink. Operator labeled bottle
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Michael Coppola arrived during inspection.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: 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.
  Double door stainless steel - 3 packages of unopened tuna, per operator placed in unit last night. See stop sale
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On expo line - inside Residential Combo Unit- cup without handle stored inside fruit and blueberries container with. Operator immediately removed cup. Reviewed proper utensils used to scoop.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda Fountain unit visibly soiled
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water from Dishwasher draining onto floor.
- Code 35, Insects, rodents, pests and animals: 1 dead roach under dishwasher.
  Operator removed roach and clean/sanitized area.
- Code 36, Floors, walls, ceilings and ventilation: Behind dish machine wall soiled with accumulated grease, food debris, and/or dust.
  Kitchen AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only. Boiler certificate expired.
Official report, on the Florida DBPR website

Jul222026D60Complaint inspection17 violations, 8 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 29, Plumbing and backflow prevention: Water leaking from air handler.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 8 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: 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°F. Cookline - left flip top - crab cake (55-56°F). Crab cake held in unit overnight. Items not prepped or portioned today. Observed torn gaskets on lower door See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  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. Cookline flip top - 15 unopened packages of fish. Per operator items were removed from freezer and placed in flip top last night. Reviewed proper procedures. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Expo - countertop- butter (83°F). Per operator items placed out approximately 1.5 hours ago. Operator placed in ice bath to quick chill. 2. Cookline - left flip top - French toast batter (45-49°F); ham (50-52°F); crab cake (55-56°F); raw chicken (49-50°F); cheese (50°F). Crab cake and raw chicken held in unit overnight. Items not prepped or portioned today. Operator immediately began fully cooking chicken. See stop sale. Per operator, all other items placed in unit 2.5 hours ago. Items not prepped or portioned today. Observed torn gaskets on lower door. Operator moved items to freezer to quick chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cookline - sausage (125-126°F - Hot Holding). Per operator holding 1.5 hours. Operator immediately moved yo grill to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Left Cookline flip top - slat of raw shell eggs stored on top of pan if ready to eat shredded cheese. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Cook entered Cookline and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands.
  Fixed on the spot
  Employee washed hands with no soap.
  Employee entered Cookline and washed hands with no soap before cooking a customer order. Reviewed proper hand washing and employee properly washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Hose Bibb next to restrooms.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Poached egg menu items on breakfast menu. Reviewed menu updating with operator.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Cookline. Operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ PIC - Thomas Talerico.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Thomas Talerico.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Shrimp thawing in standing water at Cookline. Reviewed proper hand thawing methods. Operator moved item to reach in.
  Fixed on the spot
  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.
  Cookline flip top - 15 unopened packages of fish. Per operator items were removed from freezer and placed in flip top last night. Reviewed proper procedures. See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several bottles of juice in plastic juice containers stored on floor at bar.
- Code 29, Plumbing and backflow prevention: Water leaking from air handler.
  Waste line missing at soda gun holster.
  All bar soda guns.
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.