TIKI BAR 52

Name: TIKI BAR 52
Address: 18487 SE FEDERAL HWY, TEQUESTA, FL, 33469, US
Rating: 74.2

18487 SE FEDERAL HWY, TEQUESTA, FL 33469

License #6021105

🍺 Bar/Pub ℹ️

74.2 Grade C / 100

Mixed Health Record

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Latest inspection

April 9, 2026 · 3 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIKI BAR 52 in TEQUESTA currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 37 total violations — 18 critical, 7 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 14, 2025

The latest inspection on April 9, 2026 shows 3 observation rows: 3 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

TIKI BAR 52 has some meaningful issues on record. Would you still eat here?

C 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
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Quinoa date marked 3.25.26 in reach in cooler in kitchen.
[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. Butter 76F, left out on top of panini press over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76F, left out on top of panini press over night. See stop sale

Disposition: Warning Issued
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 50 seats. 73 seats observed under tiki bar, approximately another 50 seats by sea wall. Please contact dhr.planreview@myfloridalicense.com to submit updated seating plan.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can Tomato paste heavily dented at dry storage.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish fingers not in commercial packaging over sweet potato fries chest freezer. Raw shrimp over soup at walk in freezer both products not in commercial packaging. Operator stored all products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked rice made 10/24 and 10/27 flip top cooler at cold station , cooked onions made 10/31 at walk in cooler.
[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. sliced cheddar cheese (50F - Cold Holding) Observed overstocked at flip top cooler by hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Sees top sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (50F - Cold Holding) Observed overstocked at flip top cooler by hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Sees top sale. ancho sauce (sour cream) (50F - ColdHolding) Observed on ice bath . Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed in freezer to quick chill.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Vacuum breaker missing two hose connections at mop sink.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked chicken wings in reduced oxygen packaging at walk in cooler with no date marking. Per operator, chicken wings are fully cooked in house, cooled in freezer until frozen and then placed in reduced oxygen packaging same day. Per operator, undated reduced oxygen packs of wings were pulled from freezer at 10pm on 11/6. Operator removed chicken wings from reduced oxygen packaging. Please contact dhr.specialprocess@myfloridalicense.com

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Mahi in prep sink thawing, no running water. Cook turned water on.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Manager set up fresh solution at 200ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen from outside wiped his hands on his clothes and started to put salmon in a bowl at cook line. Cook went to wash his hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped his forehead and proceeded to fill up ice bucket at the ice machine without washing his hands first. Employee went to wash hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 2 employees going to walk in cooler outside with their gloves on. Then entering the kitchen and starting to wrap food and touching single service items without changing gloves and washing hands, no hand sink available. Hand sink is in the progress of being repaired at time of inspection. Hand sink was repaired all employees washed their Hands.
[31A-12-4] No handwash sink for employees, inside kitchen. The only Hand sink has no water lines connected. Operator stated lines were leaking and has new water lines on hand. Operator installed water lines during the inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 newly hired waitresses no proof of reporting form and have not received employee training yet. Emailed form