Rafiki Tiki Bar & Grill LLC
190 E 13th St, Riviera Beach, FL 33404 · Permanent Food Service · License 6021735
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 complaint inspection3 high priority (1 fixed by the Oct 5 follow-up, 2 fixed on the spot, 1 repeat), 5 basic (1 repeat)-17
- Administrative complaint on Oct 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 5, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair- gaskets are torn at cold holding drawers at cook line
More time given
- First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shrimp (50°F - Cold Holding); steak (50°F - Cold Holding); sliced cheese (50°F - Cold Holding);drawers at cook line; as per operator food not prepared or portioned today; drawers not closing properly; food out of temperature for approximately 2 hours; food moved in different cooler;
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna over cut lettuce in cooler #1at cook line; Stored properly
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160 );operator unable to fix it;
Basic5
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 packaging- salon and tuna no longer frozen still in the ROP packaging; less than 24 hours; removed
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed water dripping on food containers from walk-in cooler fan; lots of condensation; operator moved foods;
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair- gaskets are torn at cold holding drawers at cook line
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues- big 2door cooler on the hallway to the kitchen
Code 29, Plumbing and backflow prevention: Standing water in floor -inside walk-in cooler;
Advised to clean
Earlier inspections 1
C70Routine inspection6 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
More time given
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
- First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. salmon (46°F - Cold Holding); pico de gallo (46°F - Cold Holding); cooked onions (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); cheese (46°F - Cold Holding); raw chicken (46°F Cold Holding); in cooler #2 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
salmon (46°F - Cold Holding); pico de gallo (46°F - Cold Holding); cooked onions (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); cheese (46°F - Cold Holding); raw chicken (46°F Cold Holding); in cooler #2 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Repeat violationAdministrative complaint
Intermediate2
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Advised to mark with the last day
Repeat violation
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Basic2
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 - tuna in walk-in cooler; advised to remove immediately
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F- water at 122°F at steam table ; removed
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.