RAFIKI TIKI BAR & GRILL LLC

Name: RAFIKI TIKI BAR & GRILL LLC
Address: 190 E 13TH ST, RIVIERA BEACH, FL, 33404, US
Rating: 69.4

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

69.4 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 69.4 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 18 total violations — 11 critical, 6 major, 1 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 24, 2025

The latest inspection on February 20, 2026 included 1 critical violation, 1 major, and 0 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.

Location + actions

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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
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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;

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.
[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.
[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.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemicals (degreaser/cleaning chemicals/pesticide) improperly stored on ice storage machine. Advised Operator to properly store chemicals.

Community reaction

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Community pulse