TIKI FISH N BURGERS

Name: TIKI FISH N BURGERS
Address: 3900 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 69.7

3900 COLLINS AVE, MIAMI BEACH, FL 33140

License #2330584

🦞 Seafood ℹ️

69.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

January 26, 2026 · 11 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIKI FISH N BURGERS in MIAMI BEACH currently holds an InspectFL Health Score of 69.7 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 January 26, 2026. Across those visits, inspectors documented 52 total violations — 13 critical, 19 major, 20 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2025

The latest inspection on January 26, 2026 shows 11 observation rows: 3 critical, 6 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

TIKI FISH N BURGERS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-22-4] Floor area(s) covered with standing water. Accumulation of water in the kitchen floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven.
[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. As evidence of 0 ppm chlorine sanitizer concentration . DM was calibrated and then, sanitizer 100 ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee came to work, put gloves on and engaged in food preparation without washing his hands. Employee was couched , then , he washed his hands .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. As evidence of 0 ppm chlorine sanitizer concentration and glassware inside DM. DM was calibrated and then, sanitizer 100 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine sanitizer concentration for DM located at the bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at the bar area . Employee was coached about it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at the kitchen hand sink. Station was restocked.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing food hand,eats for Ruth and Rafael , working in the establishment for more than 2 months.
[31B-03-4] No soap provided at handwash sink. Missing soap at the bar hand sink station. Station was restocked.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for breakfast included menu. Manager added the consumer advisory and reprinted the menus

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler located in front of the cook line with ambient temperature of 50 F.
[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. Observed commercially processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table. Employee moved it.
[14-38-4] Food storage container/container lid cracked or broken.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer inside cooler at the coffee station. Thermometer was placed inside the cooler .
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. The ROP process is conducted on site.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef burger patties inside walk in cooler. Chef inverted them.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. Also Observed commercially processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line cooler with beef patty (52F - Cold Holding); Fish (55F - Cold Holding); coconut shrimp (54F - Cold Holding); cooked chicken (52F - Cold Holding); mozzarella sticks (49F - Cold Holding); yuca fries (48F - Cold Holding); pork ribs (60F - Cold Holding); raw chicken (60F - Cold Holding); pico de Gallo (67F - Cold Holding). As per employee for less than 4 hrs. Chef added ice bags in all the reach in cooler to lower the temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener.
[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 ROP for fish conducted on site without approved HACCP plan.

Disposition: Warning Issued
[33-14-4] Dumpster overflowing garbage.
[08B-38-4] Food stored on floor. Observed butter container on the walk in freezer floor. Employee moved it .
[10-14-5] Ice bucket/shovel stored on floor between uses.Observrd ice bucket on the floor at the lobby bar . Employee moved it.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula and some other utensils inside standing water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
[25-05-4] Single-service articles improperly stored. Observed cardboard boxes with disposable cups and containers on the dry storage floor.
[33-34-4] Storage area not maintained clean and organized. Observed dry storage area disorganized.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed beef thawing inside standing water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed missing parasite letter for salmon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghettis at 49 F inside reach in cooler at the lobby . Cooler door was opened , employee placed the food inside ice for rapid cooling down .
[03E-08-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f.
[31A-10-4] Equipment drain line draining into handwash sink. Observed coffee machine draining into the hand sink at the coffee lobby station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee washed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink. Employee was coached about the hand sink use.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new prep area with 3 steam tables, oven, salad coolers , toasters , sushi display , lobster tank and 3 portable induction hobs.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees.
[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.