Tiki Cove at Venetian Bay

215 N Airport Rd, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7408041

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
1 high priority, 2 intermediate, 4 basic
-16
Safety score84

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

Inspection history

3 inspections · 3 visits

Latest inspection

Nov62026

Complaint inspection

7 violations found

First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority1
- 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. Whipped Feta 10/25
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Several open containers of ricotta
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine added outside; outdoor cooking removed; dish machine removed; pizza ovens added indoors, large ovens removed.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour in the shed
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Black residue in exterior crevices of one of the bar soda guns, light buildup side of ice machine in the bar
- Code 25, Single-service items: Single-service articles improperly stored.
  Cases on the floor in the storage pavilion
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Official report, on the Florida DBPR website

Earlier inspections 2

Sep142026Complaint check1 violation No follow-up needed

First visitSep 14, 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.
1 violation found:
- 1 Basic
What the inspector cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Food debris in the kitchen under equipment/debris in the bar
Official report, on the Florida DBPR website

Aug132026F41Routine inspection13 violations, 4 high priority Administrative complaint

First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Egg 129-134°F Hash browns 118-122°F Peppers and onions 130°F. Steam table
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cook making salsa and bartender cutting limes
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Greater than 400 ppm quat at three compartment sink. Advised to dilute until serviced to dispense less chemical
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Mallory, reviewed during inspection
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Black grooves and stains on cutting boards
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Back kitchen
  Fixed on the spot
  No soap provided at handwash sink.
  Back kitchen
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
  House margaritas lists fresh lime and orange juices but commercially processed juice is used, DD Rita lists fresh citrus juices but no fresh juices are used per operator
  Administrative complaint
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Above prep table where air handler used to be
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Plastic forks with food contact surface up in the bar
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Side of the building, adjacent to men's restroom
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.