RAFIKI TIKI BAR & GRILL LLC

Name: RAFIKI TIKI BAR & GRILL LLC
Address: 190 E 13TH ST, RIVIERA BEACH, FL, 33404, US
Rating: 68.7

190 E 13TH ST, RIVIERA BEACH, FL 33404

License #6021735

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.7 Grade F / 100

Failing Health Score

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Quick take

RAFIKI TIKI BAR & GRILL LLC in RIVIERA BEACH currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 20 total violations — 14 critical, 5 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[03A-02-5] Chicken 43 F Beef 43 F Cooked chicken 43 F Pico de Gallo 43 F Cooler #2 at cook line Boiled eggs 50 cooked pasta 50 F Cold holding not prepared or portioned ed today ; cooler #2 food placed in ice ; food out of temperature for 2 hours;
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over bucket of mayo in walk-in cooler; stored properly
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping gloved hands numerous times on apron and continuing to work with foods without washing hands and changing gloves; Educated; employee washed hands;
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[01C-03-4] Oyster tags not marked with last date served. Advised to date every tag after finished
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table ; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler;
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); after a few cycles temperature was 160 F
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw snapper ceviche made on 2/12 not discarded on 2/28 after 7 days; See Stop Sale;
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw snapper ceviche made on 2/12 not discarded on 2/28 after 7 days; See Stop Sale;

Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[41-10-4] Toxic substance/chemicals (degreaser/cleaning chemicals/pesticide) improperly stored on ice storage machine. Advised Operator to properly store chemicals.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Ronald Ortiz.
[22-41-4] 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to discontinue use of machine until repaired and able to sanitize properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked rice (68F - Cooling 1:55/68F 2:55). Operator stated cooling for 2 hours in covered pans at room temperature, at this rate will not reach 41F within 6 hours, moved to walk-in cooler, uncovered to facilitate faster cooling.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing, rinsing and placing into dishwasher then handled clean/sanitized dishes while removing from dishwasher without washing hands. Advised Operator of proper hand washing requirements.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches on floor under dishwasher. Operator eliminated 1 live roach. Advised Operator to eliminate all live roaches, clean and sanitize area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw salmon)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[01B-02-5] 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 degrees Fahrenheit. At cook line flip top/drawer coolers under flat top; boiled eggs (51F - Cold Holding); cooked peppers (50F - Cold Holding); cut tomatoes (49F - Cold Holding); snapper ceviche (47F - Cold Holding); cooked turkey (46F - Cold Holding); tzatziki (49F - Cold Holding); hummus (49F - Cold Holding); raw fish (47F - Cold Holding); raw beef (46F - Cold Holding); sliced cheese (48F - Cold Holding). Operator stated items not prepared or portioned today held in units overnight/more than 4 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; house made tomato salsa (68F - Ambient Cooling 2:10/68F 2:55). Operator stated prepared from canned, opened, ingredients added 10:30, did not reach 41F within 4 hours. See stop sale.

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