OUTRIGGERS TIKI BAR & GRILLE
300 BOATYARD ST, New Smyrna Beach FL 32169 · 386-428-6888
Last inspected Jun 22, 2026 · 7 visits since November 2023
SEP 24
MAR 25
OCT 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 3 in the tiki bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020047976 | Sep 14, 2020 | Jan 27, 2021 | $1,500 |
| 4--2019038225 | Jun 14, 2019 | Aug 28, 2019 | $800 |
| 4--2019007571 | Dec 11, 2018 | Mar 28, 2019 | $600 |
| 4--2018053019 | Aug 14, 2018 | Nov 7, 2018 | $400 |
| 4--2018014841 | Feb 7, 2018 | Mar 29, 2018 | $160 |
Inspection history
7 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi in 22 L container cooked previous day and out for approximately 15 minutes to remove some for reheating 47F
Live, small flying insects found. 3 in the tiki bar
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. Squeeze bottle on ice of sauce made with sour cream 46F.
Show the remaining 7 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Potatoes, meatballs, grits
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings to 135F per person in charge in the kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Underside of slicer blade guard corrected on site Mixer guard Cookline cutting boards black grooves One of the soda guns, indoor bar corrected on site Soda gun tiki bar Loose black substance in ice in the tiki ice bin Ice bin in the wait station Light buildup top interior wait station ice machine, Slimy substance along lip of lid
Handwash sink used for purposes other than handwashing. Used to rinse onions
Equipment and utensils not properly air-dried, - wet nesting. Plastic cups - dishwasher towel drying containers as they come out of dish machine
Equipment in poor repair. Sifting basket next to the fryer, paint chipping off. Operator ordered new baskets
Raw fruits/vegetables not washed prior to preparation. Green onions. Employee stopped prep to rinse produce
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bruschetta 11/29
Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator corrected to 200 ppm quat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of double server cooler, just moved from walk in cooler: blue cheese 44F. Checked approximately 1 hour later, 45F
Clam/mussel/oyster tags not marked with last date served.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Drink menus specify fresh lemonade and fresh orange juice but are purchased products. Operator reprinted menu.
Food-contact surface soiled with food debris, mold-like substance or slime. - Under side of mixer head; - slicer blade guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Coastal Catch menu Happy hour menu Raw tuna Operator reprinted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine
Carbon dioxide/helium tanks not adequately secured. Wait station
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. Case of tuna in the walk in cooler
Equipment and utensils not properly air-dried - - employee towel drying as racks come out of dish machine. Manager discussed with employees - plastic cups wet nesting.
Single-service articles improperly stored. sleeves of cups under tiki handsink
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Meatballs at 11:05 87F reheating in the altosham. Operator moved to sous vide, and at 12, 108-118F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 128F in warming cabinet, heated to 155F 3 hours ago and stored in cabinet. Advised to reheat to 165F to hot hold at 135F or above.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nick and Michael
Food-contact surface soiled with food debris, mold-like substance or slime. Interior chute for frozen drink; soda gun nozzle on the in the indoor bar,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from tuna triangles on coastal special menu
Carbon dioxide/helium tanks not adequately secured. Waitstation
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
No handwashing sign provided at a hand sink used by food employees. Liquor storage room
Soda gun handle in contact with ice. Soda gun buried in the tiki bar.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce made previous day in walk in cooler overnight, out of refrigeration for 10-15 minutes a couple of hours earlier, and returned in 22 L covered plastic container. 42F outside temp to 52F inside before operator mixed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Dispensing at that concentration. Operator added water 400 ppm was reached
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of ice bins in tiki bar soiled with black residue - interior ice bucket soiled with visible debris
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bar glasses main bar/bar plastic cups in tiki bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table
Equipment and utensils not properly air-dried - wet nesting.plastic cups
Raw fruits/vegetables not washed prior to preparation. Fruit at the bar. Employees stopped cutting and rinsed citrus
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Mashed potatoes and grits. Employee marked with day but not time.
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits vacuum sealed 9/5.
Food-contact surface soiled with food debris, mold-like substance or slime. - Stained/grooved cutting boards. Cookline and white portable cutting board - light buildup beverage dispensers indoor bar corrected on site - 1 nozzle soiled, ice machine room soda machine - immersion mixer corrected on site
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar made with raw egg. Brunch menu
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Floor soiled/has accumulation of debris. In ice machine/soda machine room, water and debris under shelving
Food stored on floor. Container of oil on the floor in storage room
Single-service articles improperly stored. Cases on the floor outside walk in cooler
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Grits, marked with day but not time
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Spray bottle hanging in tiki bar facing single service cups
Clam/mussel/oyster tags not marked with last date served. Several marked with 4/2 (future date)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Erik expired 3/4/24
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun in the indoor bar corrected on site - interior ice machine top area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish dip from large container 3/25 moved to 2 smaller containers and new dates on containers 3/27.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. About half the certificates expired 1/2024
Carbon dioxide/helium tanks not adequately secured. - Used as a door stop between smoker area and beer cooler area - under handsink in waitstation with ice machine
Cleaned and sanitized equipment or utensils not properly stored. Metal pitchers around handsink in server area of main kitchen - on faucet, blocking soap, 1 in handsink
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Ice scoop handle in contact with ice. Tiki bar
Time/temperature control for safety food thawed in an improper manner. Seaweed left on reach in cooler to thaw.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over seaweed, cookline cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread pudding 11/6
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings 143-155F par cooked, cooled, and cooked until crispy at a later time
Handwash sink used for purposes other than handwashing. In back prep area, covered by rack of knives
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu tuna
No paper towels or mechanical hand drying device provided at handwash sink. Oven room with liquor storage
No soap provided at handwash sink. Oven room with liquor storage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and sweater on top prep table shelf
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in waitstation
Raw fruits/vegetables not washed prior to preparation. Heads of romaine. Manager directed employee to discard already cut lettuce and rinse whole heads before cutting.
Wings cooked on sheet pan in outdoor smoker.
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.