RAFIKI TIKI BAR & GRILL LLC

Name: RAFIKI TIKI BAR & GRILL LLC
Address: 190 E 13TH ST, RIVIERA BEACH, FL, 33404, US
Rating: 35.3

190 E 13TH ST, RIVIERA BEACH, FL 33404

License #6021735

🍽️ American ℹ️

35.3 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 1 finding · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RAFIKI TIKI BAR & GRILL LLC in RIVIERA BEACH currently holds an InspectFL Health Score of 35.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 76 total violations — 40 critical, 18 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 24, 2025

The latest inspection on October 5, 2026 shows 1 observation row, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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RAFIKI TIKI BAR & GRILL LLC 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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-11-5] Equipment in poor repair- gaskets are torn at cold holding drawers at cook line

Disposition: Warning Issued
[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
[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;
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw snapper used in ceviche; unable to provide proof; as per operator using three providers
[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
[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;
[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;
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (56-55F - Cooling)at 12:24 to 56 F at 12:00 since 11:00 ; in cooler #1 at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler;
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna, raw fish ceviche, and raw oysters offers on the menu; not identified Advised to place asterisks on the menu;
[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
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during the inspection and posted at hostess desk at main entrance;

Disposition: Warning Issued
[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.
[35A-02-7] 2 Live, small flying insects found in kitchen not landing on food/clean equipment or dishes. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
[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.
[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.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then prepared food for customers without washing hands. Advised Operator of proper hand washing requirements.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At reach in cooler; cooked pork, cooked/date marked 10/15. See stop sale.
[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.
[03A-02-5] 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. See stop sale.
[03D-06-5] 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.
[41-10-4] Toxic substance/chemicals (degreaser/cleaning chemicals/pesticide) improperly stored on ice storage machine. Advised Operator to properly store chemicals.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Ronald Ortiz.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed Ice scoop in ice scoop holder soiled with mold like substance.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelved rusted on cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over fries at white reach in freezer. Observed Raw conch over cut lettuce and salsa at flip top cooler on cookline. Observed at reach in cooler Raw chicken over cooked pork. Operator stored all products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed at reach in cooler cooked pork made 10/4. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Observed burn gel over olives at dry storage. Operator stored properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Advised operator to change bucket and verify between 200-400ppm quaternary sanitizer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to freezer to quick chill. Observed at Grilled drawer: raw chicken (46F - Cooling) @ 1:30; cooling since 10:00- 44F cooling @ 1:55.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Snapper Ceviche offered on regular and happy hour menu with no indicator of raw animal protein. Per operator snapper is not cooked prior to being put in marinade.