Outriggers Tiki Bar & Grille
300 Boatyard St, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407200
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection6 high priority (4 fixed by the Oct 9 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 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
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Penne 9/30
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk wash in ice bath up to 50°F, operator re-iced Cheese 44°F out and returned to cooler Poke tuna 44-45f
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Vodka sauce dated with an 8:30 am make time 49-95°F at 3:15 pm
Cook-chill reduced oxygen packaged food held over 48 hours after packaging, not packaged immediately after cooking and before reaching below 135°F.
See stop sale. Sausage, hash, sausage gravy sealed while cold 9/28
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main and bar Main dish machine corrected to 100 ppm cl Bar corrected to 50 ppm cl
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 on the bar garnishes, 1 on lemon and 1 on orange . See stops sale
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mixer guard Soda nozzles in the waitstation Side of ice bin interior, tiki
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Leo
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Main bar
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.