Tiki Docks Port Orange Bar and Grill
3633 Ridgewood Ave, Port Orange, FL 32129 · Permanent Food Service · License 7407851
What drove the grade
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (1 fixed by the Oct 16 follow-up, 2 fixed on the spot), 3 basic-12
- Safety score88
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 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
-mashed potatoes, bottom section of hot holding warmer "box", 125°F after an undetermined period of time. Manager discarded
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. -tested numerous times , maximum temperature of 153°F, manager immediately contacted service and set up 3 compartment sink for sanitizing.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-hand sink at end of cookline
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Code 38, Lighting: Light shield damaged/in disrepair.
-near dish machine
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.