HI TULIP CAFE
400 BEACH VILLAGE DR, Flagler Beach FL 32136 · 386-439-9274
Last inspected Jul 30, 2026 · 11 visits since August 2023
DEC 24
JUL 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent dropping under dish machine neat rat trap. Also observed 4 rodent droppings behind cook line. Person in charge swept up and disposed of droppings.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026004404 | Nov 17, 2025 | Feb 9, 2026 | $400 |
Inspection history
11 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator handed me chlorine test strips to check quaternary sanitizer in sanitizer bucket. Operator provided correct test strip.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid substance not labeled. Operator labeled sanitizer.
Equipment and utensils not properly air-dried - wet nesting. Cups at front counter drink station wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gaskets on cookline has dark mold like substance.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed multiple food items kept on time control indicated by a dry erase board and by employees explanation of procedures missing written plans. Establishment had a kitchen renovation and they misplaced their paperwork folder. Provided blank written plan to person in charge. Person in charge printed and filled out during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on coffee/tea brewer. Person in charge moved all drinks onto tray away from food prep area.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.
Nov 18, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
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. Dish machine is testing at 0ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed person crack shell eggs with gloves on then take gloves off and place gloves on without washing his hands. Addressed immediately and he washed his hands and placed gloves on.
Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent dropping under dish machine neat rat trap. Also observed 4 rodent droppings behind cook line. Person in charge swept up and disposed of droppings.
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in sealed reduced oxygen bags. 8 total Mahi. Person in charge discarded Mahi.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on raw eggs and hash browns. Person in charge time stamped.
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. Mahi thawed in reduced oxygen sealed bags.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not putting out sanitizer. Tests at 0ppm.
Standing water in bottom of reach-in-cooler. Standing water in chicken tender cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen is showing spots of unsealed concrete.
Working containers of food removed from original container not identified by common name. Chicken breaded not labeled. Person in charge labeled.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; 1/2&1/2 46F; ( - Cold Holding). Per person in charge 1/2&1/2 had been in and out all morning. Placed inside walk in cooler. Butter 67F; ( - Cold Holding) per person in charge butter is softening to be placed in mixer. Placed on time control.
Standing water in bottom of reach-in-cooler. In small reach in cooler on cook line there's water in bottom. Person in charge wiped dry.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of floor are showing exposed concrete.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer not dated. Person in charge dated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag and drink on shelf with food. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish rack are wet nesting.
Food stored on floor. Box of soda on floor. Per person in charge not using it so he discarded it.
In-use wet wiping cloth/towel used under cutting board. Wet paper towel under cutting board. Person in charge removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 3 door reach in freezer still has plastic on outside of unit. Plastic is peeling off not leaving it smooth and easily cleanable.
Opened employee beverage container in a cold holding unit with food to be served to customers. Mountain Dew in 3 door reach in freezer at top over food. Person in charge removed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, cookline, server area and cookline floor is unsealed concrete.
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; pancake batter 53F; ( - Cold Holding). Only out for and hour. Placed on time/temperature control for safety control. Above fill line in cooler. 1 sausage link cooked today 56F. Person in charge put in reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on sausage above cook line. Person in charge time stamped.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has lime scale inside. Person in charge unplugged and is letting it melt to clean.
Equipment in poor repair. Butter brush is partially missing. Person in charge replaced. Also gaskets on left door of server cooler is taped.
Stored food not covered. In tall reach in cooler door #2; lobster not covered. Person in charge covered. In tall reach in freezer door #3; sweet potato fries not covered. Person in charge covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors through kitchen and food prep and dish washing area are unsealed concrete.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed avocados over pancake batter. Person in charge moved avocados.
Working containers of food removed from original container not identified by common name. On cook line; flour not labeled. Person in charge labeled.
Nov 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight.
Oct 31, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on hash browns, butter, eggs, shell eggs, sausage. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; Hollandaise 119F. Person in charge reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above small make on cookline. Person in charge removed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink was set up with wash in middle sink. Showed dish person how to set up correctly.
Floor not cleaned when the least amount of food is exposed. Floor is soiled with grease behind fryers.
In-use knife/knives stored in cracks between pieces of equipment. 5 knives in between wall and gas line behind back prep table. Person in charge removed knives.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete throughout kitchen, cookline, and dish line.
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front of drawers; Drawers; corned beef 49F, sauerkraut 47F, butter 47F; ( - Cold Holding). Drawer was left open. Closed drawer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing some training of newer employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen is unsealed concrete.
Working containers of food removed from original container not identified by common name. Pancake batter not labeled. Person in charge labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.