TIKI FISH N BURGERS

Name: TIKI FISH N BURGERS
Address: 3900 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 84.6

3900 COLLINS AVE, MIAMI BEACH, FL 33140

License #2330584

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TIKI FISH N BURGERS in MIAMI BEACH currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 8 major, 8 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

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.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Disposition: Inspection Completed - No Further Action
[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.
[36-22-4] Floor area(s) covered with standing water. Accumulation of water in the kitchen floor.
[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.
[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
[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 .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at the kitchen hand sink. Station was restocked.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven.
[31B-03-4] No soap provided at handwash sink. Missing soap at the bar hand sink station. Station was restocked.
[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
[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.
[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.

Disposition: Warning Issued
[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.
[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 .
[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.
[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.
[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.
[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.
[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.
[14-38-4] Food storage container/container lid cracked or broken.
[14-01-5] Bowl or other container with no handle used to dispense food.
[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.

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