TIKI FISH N BURGERS
3900 COLLINS AVE, Miami Beach FL 33140 · 305.5384900
Last inspected Jan 26, 2026 · 11 visits since August 2023
MAR 24
JUL 24
MAR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef burger patties inside walk in cooler. Chef inverted them.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of 0 ppm chlorine sanitizer concentration. DM was calibrated and then, sanitizer 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee came to work, put gloves on and engaged in food preparation without washing his hands. Employee was couched, then, he washed his hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. As evidence of 0 ppm chlorine sanitizer concentration and glassware inside DM. DM was calibrated and then, sanitizer 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine sanitizer concentration for DM located at the bar.
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at the bar area. Employee was coached about it.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at the kitchen hand sink. Station was restocked.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing food hand,eats for Ruth and Rafael, working in the establishment for more than 2 months.
No soap provided at handwash sink. Missing soap at the bar hand sink station. Station was restocked.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for breakfast included menu. Manager added the consumer advisory and reprinted the menus
Floor area(s) covered with standing water. Accumulation of water in the kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. The ROP process is conducted on site.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef burger patties inside walk in cooler. Chef inverted them.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. Also Observed commercially processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line cooler with beef patty (52F - Cold Holding); Fish (55F - Cold Holding); coconut shrimp (54F - Cold Holding); cooked chicken (52F - Cold Holding); mozzarella sticks (49F - Cold Holding); yuca fries (48F - Cold Holding); pork ribs (60F - Cold Holding); raw chicken (60F - Cold Holding); pico de Gallo (67F - Cold Holding). As per employee for less than 4 hrs. Chef added ice bags in all the reach in cooler to lower the temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP for fish conducted on site without approved HACCP plan.
Bowl or other container with no handle used to dispense food.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler located in front of the cook line with ambient temperature of 50 F.
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. Observed commercially processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table. Employee moved it.
Food storage container/container lid cracked or broken.
No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer inside cooler at the coffee station. Thermometer was placed inside the cooler.
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f.
May 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees.
Mar 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f.
Equipment drain line draining into handwash sink. Observed coffee machine draining into the hand sink at the coffee lobby station.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new prep area with 3 steam tables, oven, salad coolers, toasters, sushi display, lobster tank and 3 portable induction hobs.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
Storage area not maintained clean and organized. Observed dry storage area disorganized.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed missing parasite letter for salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghettis at 49 F inside reach in cooler at the lobby. Cooler door was opened, employee placed the food inside ice for rapid cooling down.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f.
Equipment drain line draining into handwash sink. Observed coffee machine draining into the hand sink at the coffee lobby station.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee washed it.
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink. Employee was coached about the hand sink use.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new prep area with 3 steam tables, oven, salad coolers, toasters, sushi display, lobster tank and 3 portable induction hobs.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees.
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.
Dumpster overflowing garbage.
Food stored on floor. Observed butter container on the walk in freezer floor. Employee moved it.
Ice bucket/shovel stored on floor between uses.Observrd ice bucket on the floor at the lobby bar. Employee moved it.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula and some other utensils inside standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
Single-service articles improperly stored. Observed cardboard boxes with disposable cups and containers on the dry storage floor.
Storage area not maintained clean and organized. Observed dry storage area disorganized.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing inside standing water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above Cooked caramelized onions inside walk in cooler. Employee inverted the food storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed caramelized onions (51 F - Cold Holding); sliced tomatoes (48 F - Cold Holding); burrata (48 F - Cold Holding); cooked pasta (50 F - Cold Holding); feta cheese (48 F - Cold Holding); raw chicken (47 F - Cold Holding) inside reach in cooler located in front of the cook line (as per employee the reach in cooler started giving problems 3 hrs ago) All the TCS food was placed inside ice bath and some items were transferred to the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old.debris. Can opener was washed, rinsed and sanitized.
Handwash sink used for purposes other than handwashing. Observed a container inside the hand sink. Employee moved the container and washed it immediately.
Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on the top of the dishwasher machine. Employee cleaned it.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler not keeping food at the right temperature.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the quinoa. Employee moved it.
Water leaking from pipe and/or faucet/handle. Observed leak underneath the dishwasher machine located at the bar.
Mar 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed her hands inside 3 compartment sink. Person in charge coached the employee and employee washed her hands correctly.
Handwash sink used for purposes other than handwashing. Observed drainer inside hand sink at the bar. Employee moved it immediately.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer inside ice water 40 F. Thermometer was calibrated to 32 F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like inside ice machine.
Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside women restroom.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Scoop handle was corrected.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board. Employee moved it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets are dirty.
Water leaking from pipe and/or faucet/handle. Observed a leak underneath 3 compartment sink.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener dirty. Employee washed it.
Bowl or other container with no handle used to dispense food. Observed scoop handle on flour. Employee corrected it.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restrain. Employee started wearing a hair net.
Equipment gaskets in poor repair. Observed breakfast cooler gaskets in poor repair.
Food not stored at least 6 inches off of the floor. Observed food items in plastic containers inside walk in cooler not stored 6 inches off of the floor ( orange juice, eggs )
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer for breakfast cooler located next to the ice machine.
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.