TIKI BEACH CAFE
4040 GALT OCEAN DR, Fort Lauderdale FL 33308 · 954-566-7500
Last inspected Jul 23, 2026 · 9 visits since February 2024
OCT 24
FEB 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016025328 | May 14, 2016 | Jul 1, 2016 | — |
| 2--2015018534 | Apr 14, 2015 | May 7, 2015 | $800 |
| 2--2014050919 | Oct 21, 2014 | Jan 14, 2015 | $1,600 |
Inspection history
9 visits, newest first
Jul 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Jul 22, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority4 Intermediate5 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee washed hands with no soap. Employee entered Cookline and washed hands with no soap before cooking a customer order. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored in same container as ready-to-eat food. Left Cookline flip top - slat of raw shell eggs stored on top of pan if ready to eat shredded cheese. Operator stored all items properly.
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. Cookline flip top - 15 unopened packages of fish. Per operator items were removed from freezer and placed in flip top last night. Reviewed proper procedures. 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. Cookline - left flip top - crab cake (55-56F). Crab cake held in unit overnight. Items not prepped or portioned today. Observed torn gaskets on lower door See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo - countertop- butter (83F). Per operator items placed out approximately 1.5 hours ago. Operator placed in ice bath to quick chill. 2. Cookline - left flip top - French toast batter (45-49F); ham (50-52F); crab cake (55-56F); raw chicken (49-50F); cheese (50F). Crab cake and raw chicken held in unit overnight. Items not prepped or portioned today. Operator immediately began fully cooking chicken. See stop sale. Per operator, all other items placed in unit 2.5 hours ago. Items not prepped or portioned today. Observed torn gaskets on lower door. Operator moved items to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - sausage (125-126F - Hot Holding). Per operator holding 1.5 hours. Operator immediately moved yo grill to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to restrooms.
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/ PIC - Thomas Talerico.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg menu items on breakfast menu. Reviewed menu updating with operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Thomas Talerico.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
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. Cookline flip top - 15 unopened packages of fish. Per operator items were removed from freezer and placed in flip top last night. Reviewed proper procedures. See stop sale.
Food stored on floor. Several bottles of juice in plastic juice containers stored on floor at bar.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at Cookline. Reviewed proper hand thawing methods. Operator moved item to reach in.
Waste line missing at soda gun holster. All bar soda guns.
Water leaking from air handler.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped down cookline with gloved hands then moved to cookline to prepare food. Reviewed proper glove usage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease.
Cutting board has cut marks and is no longer cleanable at cookline.
Equipment in poor repair. Cookline stove knobs missing
Floor tiles in disrepair at cookline.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Lights in food preparation, food storage or warewashing area missing the proper covers.
Ripped/worn tin foil used as shelf cover by cookline.
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling soiled with accumulated grease.
Interior of reach in cooler gaskets in disrepair at cookline.
Jul 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 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. -Dishwasher (Chlorine 0ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee with gloved hands used cellphone then began filling condiment squeeze bottles. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1 door reach in cooler; raw pork sausage over ready to eat cheese. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. -Drink station nozzles soiled, operator washed rinsed and sanitized during inspection. COS -Deli slicer
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Ceiling 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. Tuna thawing in reduced oxygen packaging. Operator removed at time of inspection.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. By prep area near air conditioning unit and right of stove at cookline.
Floor tiles in disrepair by hand washing sink at cookline.
Interior of reach in cooler gaskets in disrepair at cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Ripped/worn tin foil used as shelf cover by cookline.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish, then grabbed ready to eat bun and began plating for customers order, reviewed proper glove usage, employee washed hands and changed gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. -kitchen; soda station nozzles -Bar; soda gun holster
Handwash sink used for purposes other than handwashing. -Cookline; wiping cloth and whisk stored in sink, operator removed.
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. -Reviewed reduced oxygen packaging instructions with operator. Operator removed fish from packaging.
Floor area(s) covered with standing water. -Kitchen; between left reach in cooler unit and salad station.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade solution Sanitizer Bucket (Chlorine 100ppm)
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - operator answered cell phone then proceed to cook customers order, reviewed proper glove use and handwashing. Operator washed hand and changed gloves.
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. Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Steam table; cheese (112F - Hot Holding), operator reheated; Cheese (180F)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provide handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. - Kitchen; juice machine, soda station, and coffee machine nozzles soiled. -Bar; frozen drink station.
Handwash sink used for purposes other than handwashing. -Cookline; creamer packet inside of sink, operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. -triple sink area; spray bottle identified as degreaser not labeled, operator labeled.
Accumulation of black/green 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 not removed from reduced oxygen package. -Reach in cooler across from wait station handwashing sink; 8 Tuna, 12 Grouper, 9 Mahi Mahi
Dead roaches on premises. -1 dead roach under air conditioning unit in corner of kitchen. Operator removed dead roach, clean and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Single service item storage shelf across from steam table; Employee purse on top of single service items, operator removed and stored properly.
Equipment in poor repair. -Cookline reach in cooler gaskets in disrepair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with flour, operator stored with handle up.
Standing water in bottom of reach-in-cooler. -Reach in cooler across from oven -Reach in cooler next to entrance.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
Toxic substance/chemical improperly stored. At outside bar, bleach spray bottle stored with liquor bottles. Operator removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At flip top cooler by kitchen door, milk 40° opened more than 24 hr not labeled with open date. Operator labeled
Handwash sink not accessible for employee use at all times. At outside bar, handwashing sink blocked my water bottles. Operator removed. Hand wash sink on cook like, wish stored in sink. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available to test dish machine or sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine, no paper towels provided. Operator provided. At prep area by walk in cooler, no paper towels provided. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and began to prepare food without washing hands. Reviewed proper hand washing and cook properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat lettuce in prep area flip top. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline - 2 trays of raw shel eggs - ambient temperature 70F. Per operator out less than an hour. Operator moved back to reach in.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife rack visibly soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. All kitchen cold holding units.
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. Expo area - server's drink in open container. Server removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cookline cutting board. Operator removed.
Floor area(s) covered with standing water. Left of dish machine, in corner.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm.
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.