RIPTIDES RAW BAR AND GRILL
869 S ATLANTIC AVE, Ormond Beach FL 32176 · 386-256-4799
Last inspected Jul 29, 2026 · 11 visits since November 2023
DEC 24
MAY 25
NOV 25
MAY 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, butter, shredded cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ceiling/ceiling tile shows damage or is in disrepair at cookline.
Floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of old food debris on rolling racks in walk in cooler.
Reach-in cooler interiors/shelves have accumulation of soil residues.
Show the remaining 2 findings ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease at cookline.
Jul 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority0 Intermediate12 Basic
Show 13 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.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair at cookline.
Floor soiled/has accumulation of debris.
Food stored on floor. -bag of onions in walk in cooler. -numerous cases of food in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of old food debris on rolling racks in walk in cooler.
Reach-in cooler interiors/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease at cookline.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -quat at 0ppm
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
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.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris at cookline.
Interior of hot holding cabinet has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -racks in walk in cooler soiled with old food debris. -door tracks on walk in cooler have accumulation of old food debris. -wire shelving in kitchen soiled with food debris. -grease build up on fryer, table under flat grill and side of oven. -hood filters soiled. -shelf under microwave soiled. -exterior of food storage containers soiled.
Standing water in bottom of reach-in-cooler.
May 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded.
0 High priority6 Intermediate17 Basic
Show 23 findings ▾
Food-contact surface soiled with food debris. -can opener soiled.
Handwash sink used for purposes other than handwashing. -utensils stored in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink in bar.
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.
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.
Soap dispenser at handwash sink not working/unable to dispense soap. -hand washing sink in bar.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. -handwash sink detached at cookline. -glass door on walk in cooler does not stay fully closed. -torn cooler gaskets on several coolers. -walk in cooler shelving heavily rusted.
Floor area(s) covered with standing water. -standing water in grout lines and in areas of missing tiles.
Floor soiled/has accumulation of debris at cookline.
Floor tiles in disrepair at cookline.
Floors not maintained smooth and durable. -deep grout lines between tiles at cookline.
Food storage container/container lid cracked or broken.
In-use tongs stored on equipment door handle between uses.
Interior of hot holding cabinet has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -racks in walk in cooler soiled with old food debris. -door tracks on walk in cooler have accumulation of old food debris. -wire shelving in kitchen soiled with food debris. -grease build up on fryer, table under flat grill and side of oven. -hood filters soiled. -shelf under microwave soiled. -exterior of food storage containers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover.
Sanitizer bucket stored on cooler next to food (top cover open).
Standing water in bottom of reach-in-cooler.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair cooler gasket.
Floor soiled/has accumulation of debris at cookline.
Floor tiles missing and/or in disrepair in kitchen.
Floors not constructed to be easily cleanable. -deep grout lines between kitchen tiles with standing water.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. -beverage air brand cooler drawers.
Ripped/worn tin foil used as shelf cover.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority3 Intermediate18 Basic
Show 24 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -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. -grouper, snapper and tuna fully thawed in walk in cooler and not removed from reduced oxygen package.
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. -breaded shrimp at 48°f in top area of reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -breaded shrimp at 48°f in top area of reach in cooler. In cooler overnight. -hush puppy batter 44°f.
Handwash sink used for purposes other than handwashing. -handwash sink in dishwasher area used to store dirty food containers.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
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. -grouper, snapper and tuna fully thawed in walk in cooler and not removed from reduced oxygen package.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair cooler gasket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Floor soiled/has accumulation of debris at cookline.
Floor tiles missing and/or in disrepair in kitchen.
Floors not constructed to be easily cleanable. -deep grout lines between kitchen tiles with standing water.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with seafood salad.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelf under microwave soiled with food debris. -exterior of flour container soiled with old food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. -beverage air brand cooler drawers.
Ripped/worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler.
Time/temperature control for safety food thawed in an improper manner. -chicken thawing in standing water.
Walk-in cooler shelves with rust that has pitted the surface.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. -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. -individually package tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -stuffed shrimp in walk in cooler by glass door at 44°f.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris. -can opener.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -jerk chicken in reach in cooler.
Ceiling/ceiling tiles/vents in kitchen soiled with accumulated grease.
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. -individually package tuna.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. -bottom shelf of prep table heavily rusted.
Floor soiled/has accumulation of debris in dry storage area.
Floors not maintained smooth and durable. -deep grout lines between kitchen tiles.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on rolling racks in walk in cooler. -buildup of food debris in door tracks at walk in cooler. -grease buildup on side of fryer. -shelf under microwave wave has accumulation of food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease at cookline by fryer.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate18 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee in dish washing area handled soiled equipment or utensils and then handled clean equipment without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 47°f at cook line. Out of cooler 2 hours. Operator moved back to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter at 118°f. Operator turned up temperature of hot holding.
Vacuum breaker missing at hose bibb under three compartment sink.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense horseradish.
Carbon dioxide tanks not adequately secured.
Ceiling tiles soiled with accumulated grease between hood and walk in cooler.
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. -ahi tuna
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris in kitchen.
Floor tiles missing and/or in disrepair. -broken tiles at cook line.
Food storage container lid cracked or broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food debris on glass doors to walk in cooler. -soiled shelving under table with hot holding. -grease buildup on side of fryer. -hood filters soiled with grease/dust.
Reach-in cooler interiors/shelves have accumulation of soil residues.
Sanitizer bucket stored on reach in cooler next to open lid.
Shelving in dish washing area with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. -open bag of fry mix in dry storage area.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw shrimp, 119F. Employee placed shrimp back onto pan to re-fire at 150-165F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -no indicator on raw tuna items served on menu linked to discloure
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.
Cardboard used to line nonfood-contact shelves. -dry storage room in back
Ceiling tile missing. Ceilings tile in disrepair. -dry storage area Floor tiles missing and/or in disrepair. -several areas on cookline and in warewashing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line
Cove molding at floor/wall juncture broken/missing. -entrance to dry storage -several other areas in back around walk in cooler/cookline. Manager stated work being done to repair broken molding.
Drain cover(s) missing. -several
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of vulcan oven -electrical outlet/lines at end of cookline across from fryers -side of fryers
Ripped/worn tin foil used as shelf cover.
Apr 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line under hand sink
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw shrimp, 119F. Employee placed shrimp back onto pan to re-fire at 150-165F
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cookline grabbed portion of raw shrimp with gloved hand prior to handling cooked food/clean plates without washing hands Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry on top section above raw fish inside lowboy at end of cookline. Advising that barrier between pan level is not adequate to allow for fish to be stored under side of raw poultry.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -conch fritter batter 56F in large container raised well above recommended fill line at lowboy cooler across from fryers
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Handwash sink not accessible for employee use at all times. -hand sink inside warewashing area filled with soiled pans, manager removed and cleared access/cleaned sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -no indicator on raw tuna items served on menu linked to discloure
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Cardboard used to line nonfood-contact shelves. -dry storage room in back
Ceiling tile missing. Ceilings tile in disrepair. -dry storage area Floor tiles missing and/or in disrepair. -several areas on cookline and in warewashing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line
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.
Cove molding at floor/wall juncture broken/missing. -entrance to dry storage -several other areas in back around walk in cooler/cookline. Manager stated work being done to repair broken molding.
Drain cover(s) missing. -several
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. -significant under dish machine -several areas on cookline and around wareqahinf area with broken floor tiles, pooling with wastewater
Floor soiled/has accumulation of debris. -corner of cookline -significant under dish machine -significant inside dry storage under racks and behind bins of food
Food not stored at least 6 inches off of the floor. -inside walk in freezer underneath storage rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of vulcan oven -electrical outlet/lines at end of cookline across from fryers -side of fryers
Ripped/worn tin foil used as shelf cover.
Water draining onto floor surface. -from handsink drain in bar
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef on cook line prior to opening and touching bread/buns inside bag across from grill. Manager instructed employee to discard bread and wash hands. Advised to use utensils where possible to avoid cross contamination.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked ribs, hash marked 10/30
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked ribs, hash marked 10/30 inside reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, butter, shredded cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese, sour cream, coleslaw butter 42-51F inside ice bath on expo line. Ice bath inadequately covering volume of food, advised to use 4 hour time as public health control if unable to verify cold holding at 41F or below. Provided written time plan
Clam/mussel/oyster tags not marked with last date served. -some oyster tags from current month not marked
Food-contact surface soiled with food debris, mold-like substance or slime. -pan of beef soiled with seafood debris/spillage from pan located above at drawer below grill -splash guard inside ice machine
Handwash sink used for purposes other than handwashing. -scrub pad inside hand sink on cook li e
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water. -in front of grill, at broken tile
Floor not cleaned/maintained when the least amount of food is exposed. -breaking down soiled equipment on cook-line during operation
Floor tiles missing and/or in disrepair. -broken floor tile in front of grill, pooling wastewater -in front of dish machine, also pooling wastewater
Ice scoop handle in contact with ice.
Liquor bottles stored in a location that is exposed to splash. -in front of bar hand sink -mixers stored in front of other bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul line above fryer -electrical outlets/utility lines
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizing solution for wiping cloths not free of food debris and visible soil. -cook line
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.