Tiki Docks River Bar & Grill

10704 Palmetto St, Riverview, FL 33569 · Permanent Food Service · License 3918608

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce 55°F, cooked pork 55°F, cut tomatoes 56°F ( - Cold Holding) all in same reach in cooler.High priority · fixed by the Sep 9 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (fixed by the Sep 9 follow-up), 1 intermediate, 10 basic
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce 55°F, cooked pork 55°F, cut tomatoes 56°F ( - Cold Holding) all in same reach in cooler.
  Date marked made yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut lettuce 55°F, cooked pork 55°F, cut tomatoes 56°F ( - Cold Holding) all in same reach in cooler.
  Date marked made yesterday.
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  In outside bar area.
Basic10
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board located in back kitchen prep area was grooved with deep cuts.
  Equipment in poor repair.
  Dish machine not in use at time of inspection. Tested at 10 ppm chlorine. Manager set up 3 compartment sink to sanitize dishes.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris in microwave mat end of cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda machine soiled on exterior.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pans stored on shelf over 3 compartment sink not inverted. Manager restacked.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Togo boxes stored on floor in upstairs storage room. Manager moved them to a shelf.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Leaky faucet in upstairs employee restroom. Manager repaired at time of inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Cove molding broken off wall in upstairs storage room.
  Ceiling tile missing.
  Missing one tile in ceiling in upstairs storage room.
- 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 purse on counter in bar area outside and two employee phones on counter in bar area inside.
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.
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.