GRILLS SEAFOOD DECK & TIKI BAR

Name: GRILLS SEAFOOD DECK & TIKI BAR
Address: 505 GLEN CHEEK DR, CAPE CANAVERAL, FL, 32920, US
Rating: 79.1

505 GLEN CHEEK DR, CAPE CANAVERAL, FL 32920

License #1504793

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

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRILLS SEAFOOD DECK & TIKI BAR in CAPE CANAVERAL currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 35 total violations — 15 critical, 3 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 5, 2025

The latest inspection on January 14, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop in spice bin. Operator discarded
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths not stored in solution.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk-in cooler have an accumulation of dust.
[35A-02-7] Live, small flying insects found Observed 2 live flying insects at interior bar
[08B-12-5] Stored food not covered. Multiple food items in storage areas without covering. Operator placed lids on each
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on make line Alfredo (117F - Reheating). Not going to reach 165°F within 2 hour limit. Operator moved to grill top to speed up reheating
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns and holsters at bars are soiled. Operator cleaned
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw mahi in reach-in cooler. Operator moved
[14-11-5] Equipment in poor repair. Multiple torn or improperly fitted

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooling over night 45F Soups cooling over night 50F to 65F over night in the walk in cooler Cooked 50 to 51F cooling over night.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Outside bar at hand sink
[24-05-4] Clean plates on crash cart located outside not stored a protected manner.
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler
[36-50-4] Hood heavily soiled with grease.
[38-01-4] Light shield damaged/in disrepair. Dish area
[41-17-4] Spray bottle containing toxic substance not labeled. Front counter
[35A-06-4] Accumulation of dead or trapped flys , in fly strip located above bag n box station.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered through rear door and began moving plates of cooked foods to a tray without washing hands
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Omelette cooler and other cook line coolers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 96F at the expo toaster
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt 2.5 lbs
[23-03-4] Exterior of all cook line equipment soiled with grease. Hood filters heavily soiled with grease. Soda gun holsters heavily soiled at the bar inside.
[29-17-4] Waste line missing at soda gun holster. Outside bar at hand
[35A-02-7] Live, small flying insects found. 17 live flies in dish pit and server area off the dish area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Operator cleaned
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chart dated for the 29th found on the 31st informed manager that it could result in a stop sale.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. All plastic containers
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Operator moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler cut romaine 42F to 44F Yogurt 46F in cooler over night

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse