TIKI COVE AT VENETIAN BAY

Name: TIKI COVE AT VENETIAN BAY
Address: 215 N AIRPORT RD, NEW SMYRNA BEACH, FL, 32168, US
Rating: 75

215 N AIRPORT RD, NEW SMYRNA BEACH, FL 32168

License #7408041

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75 Grade C / 100

Mixed Health Record

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Latest inspection

August 13, 2026 · 13 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

TIKI COVE AT VENETIAN BAY in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 12 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

The latest inspection on August 13, 2026 shows 12 observation rows: 4 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat at three compartment sink. Advised to dilute until serviced to dispense less chemical
[14-45-4] Cardboard used to line nonfood-contact shelves. Above prep table where air handler used to be
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook making salsa and bartender cutting limes
[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. Mallory, reviewed during inspection
[35A-02-8] Live, small flying insects found. 2
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Side of the building, adjacent to mens restroom
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black grooves and stains on cutting boards
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic forks with food contact surface up in the bar
[52-10-4] Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. House margaritas lists fresh lime and orange juices but commercially processed juice is used, DD Rita lists fresh citrus juices but no fresh juices are used per operator
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg 129-134F Hash browns 118-122F Peppers and onions 130F. Steam table
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. Back kitchen

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