RAFIKI TIKI BAR & GRILL LLC
190 E 13TH ST, Riviera Beach FL 33404 · 561-812-2240
Last inspected Feb 20, 2026 · 14 visits since November 2023
JUN 24
OCT 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches on floor under dishwasher. Operator eliminated 1 live roach. Advised Operator to eliminate all live roaches, clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090540 | Oct 22, 2025 | Jan 22, 2026 | $1,200 |
| 2--2025032520 | Mar 11, 2025 | May 8, 2025 | $400 |
| 2--2024031089 | May 6, 2024 | Jun 17, 2024 | $400 |
| 2--2023008882 | Jan 23, 2023 | Mar 8, 2023 | $200 |
Inspection history
14 visits, newest first
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority4 Intermediate0 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); after a few cycles temperature was 160 F
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping gloved hands numerous times on apron and continuing to work with foods without washing hands and changing gloves; Educated; employee washed hands;
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw snapper used in ceviche; unable to provide proof; as per operator using three providers
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over bucket of mayo in walk-in cooler; stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw snapper ceviche made on 2/12 not discarded on 2/28 after 7 days; See Stop Sale;
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw snapper ceviche made on 2/12 not discarded on 2/28 after 7 days; See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (56-55F - Cooling)at 12:24 to 56 F at 12:00 since 11:00; in cooler #1 at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler;
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna, raw fish ceviche, and raw oysters offers on the menu; not identified Advised to place asterisks on the menu;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served. Advised to date every tag after finished
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during the inspection and posted at hostess desk at main entrance;
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to discontinue use of machine until repaired and able to sanitize properly.
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 11 high priority.
11 High priority2 Intermediate1 Basic
Show 14 findings ▾
2 Live, small flying insects found in kitchen not landing on food/clean equipment or dishes. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to discontinue use of machine until repaired and able to sanitize properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing, rinsing and placing into dishwasher then handled clean/sanitized dishes while removing from dishwasher without washing hands. Advised Operator of proper hand washing requirements.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then prepared food for customers without washing hands. Advised Operator of proper hand washing requirements.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At reach in cooler; cooked pork, cooked/date marked 10/15. See stop sale.
Roach activity present as evidenced by live roaches found. 2 live roaches on floor under dishwasher. Operator eliminated 1 live roach. Advised Operator to eliminate all live roaches, clean and sanitize area.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw salmon)bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
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. At cook line flip top/drawer coolers under flat top; boiled eggs (51F - Cold Holding); cooked peppers (50F - Cold Holding); cut tomatoes (49F - Cold Holding); snapper ceviche (47F - Cold Holding); cooked turkey (46F - Cold Holding); tzatziki (49F - Cold Holding); hummus (49F - Cold Holding); raw fish (47F - Cold Holding); raw beef (46F - Cold Holding); sliced cheese (48F - Cold Holding). Operator stated items not prepared or portioned today held in units overnight/more than 4 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; house made tomato salsa (68F - Ambient Cooling 2:10/68F 2:55). Operator stated prepared from canned, opened, ingredients added 10:30, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top/drawer coolers under flat top; boiled eggs (51F - Cold Holding); cooked peppers (50F - Cold Holding); cut tomatoes (49F - Cold Holding); snapper ceviche (47F - Cold Holding); cooked turkey (46F - Cold Holding); tzatziki (49F - Cold Holding); hummus (49F - Cold Holding); raw fish (47F - Cold Holding); raw beef (46F - Cold Holding); sliced cheese (48F - Cold Holding). Operator stated items not prepared or portioned today held in units overnight/more than 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; house made tomato salsa (68F - Ambient Cooling 2:10/68F 2:55). Operator stated prepared from canned, opened, ingredients added 10:30, did not reach 41F within 4 hours. See stop sale.
Toxic substance/chemicals (degreaser/cleaning chemicals/pesticide) improperly stored on ice storage machine. Advised Operator to properly store chemicals.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked rice (68F - Cooling 1:55/68F 2:55). Operator stated cooling for 2 hours in covered pans at room temperature, at this rate will not reach 41F within 6 hours, moved to walk-in cooler, uncovered to facilitate faster cooling.
Manager or person in charge lacking proof of food manager certification. Ronald Ortiz.
Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Jun 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. At kitchen, unlabeled Spray bottles of chemicals stored on table with single serve utensils and Can of oven cleaner on shelf with food. Operator removed.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. At kitchen reach in freezer, heavy ice buildup in freezer where French fries are stored.
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over fries at white reach in freezer. Observed Raw conch over cut lettuce and salsa at flip top cooler on cookline. Observed at reach in cooler Raw chicken over cooked pork. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at reach in cooler cooked pork made 10/4. See stop sale.
Toxic substance/chemical improperly stored. Observed burn gel over olives at dry storage. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Advised operator to change bucket and verify between 200-400ppm quaternary sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to freezer to quick chill. Observed at Grilled drawer: raw chicken (46F - Cooling) @ 1:30; cooling since 10:00- 44F cooling @ 1:55.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Snapper Ceviche offered on regular and happy hour menu with no indicator of raw animal protein. Per operator snapper is not cooked prior to being put in marinade.
Clean utensils or equipment stored in dirty drawer or rack. Observed Ice scoop in ice scoop holder soiled with mold like substance.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelved rusted on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Jul 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At dry storage 2 cans of fire roasted diced tomatoes dented, see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener blade soiled, operator washed, rinsed and sanitized can opener blade.
Handwash sink used for purposes other than handwashing. At prep area handwashing sink used to store knife. Operator removed. At bar area supplies stored in hand washing sink, operator removed items from sink.
Bathroom facility in disrepair. Inspector did observe noncleanable foam-like substance on bathroom floor, repairman in process of correcting and repairing floor during this inspection.
No mop sink or curbed cleaning facility provided at establishment. No mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dry storage the outside of a bin containing flour is heavily soiled, operator cleaned.
Working containers of food removed from original container not identified by common name. At cook line several squeeze bottles not labeled containing a variety of items including vinegar, oil, mustard removed from original container, operator labeled all squeeze bottles correctly.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (68F - Cooling) Operator stated item cooling overnight. Did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (68F - Cooling) Operator stated item cooling overnight. Did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw eggs stored over cut lettuce. Advised operator of proper storage. Operator moved eggs to lower shelf.
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. At cook line, raw chicken (46F - Cold Holding). Item not prepared or portioned today. Operator stated chicken held overnight in unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw chicken (46F - Cold Holding). Item not prepared or portioned today. Operator stated chicken held overnight in unit. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At cookline, can opener soiled with food debris, mold like substance. Operator removed can opener to wash, rinse, sanitize.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; blue cheese (50°F - Cold Holding); feta (50°F - Cold Holding). At Drawers under grill; sliced provolone (50°F - Cold Holding); raw beef (47°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw mahi (50°F - Cold Holding). At Triple glass door reach in cooler; butter (48°F - Cold Holding); key lime pie (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) 2 hours, moved to walk-in/reach in cooler(s).
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, surface soiled. Operator removed to be washed, rinsed and sanitized.
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.