OUTRIGGERS TIKI BAR & GRILLE

Name: OUTRIGGERS TIKI BAR & GRILLE
Address: 300 BOATYARD ST, NEW SMYRNA BEACH, FL, 32169, US
Rating: 40.1

300 BOATYARD ST, NEW SMYRNA BEACH, FL 32169

License #7407200

🍽️ American ℹ️

40.1 Grade F / 100

Failing Health Score

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Latest inspection

June 22, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OUTRIGGERS TIKI BAR & GRILLE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 40.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 71 total violations — 16 critical, 24 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 22, 2026 shows 11 observation rows: 4 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

OUTRIGGERS TIKI BAR & GRILLE has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried, - wet nesting. Plastic cups - dishwasher towel drying containers as they come out of dish machine
[14-11-5] Equipment in poor repair. Sifting basket next to the fryer, paint chipping off. Operator ordered new baskets
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Green onions. Employee stopped prep to rinse produce
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi in 22 L container cooked previous day and out for approximately 15 minutes to remove some for reheating 47F
[35A-02-7] Live, small flying insects found. 3 in the tiki bar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squeeze bottle on ice of sauce made with sour cream 46F.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Potatoes, meatballs, grits
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings to 135F per person in charge in the kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Underside of slicer blade guard corrected on site Mixer guard Cookline cutting boards black grooves One of the soda guns, indoor bar corrected on site Soda gun tiki bar Loose black substance in ice in the tiki ice bin Ice bin in the wait station Light buildup top interior wait station ice machine, Slimy substance along lip of lid
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to rinse onions

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Wait station
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Case of tuna in the walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - - employee towel drying as racks come out of dish machine. Manager discussed with employees - plastic cups wet nesting.
[25-05-4] Single-service articles improperly stored. sleeves of cups under tiki handsink
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bruschetta 11/29
[41-27-4] Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator corrected to 200 ppm quat
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of double server cooler, just moved from walk in cooler: blue cheese 44F. Checked approximately 1 hour later, 45F
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[52-10-4] Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Drink menus specify fresh lemonade and fresh orange juice but are purchased products. Operator reprinted menu.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Under side of mixer head; - slicer blade guard
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Coastal Catch menu Happy hour menu Raw tuna Operator reprinted.