TORTUGAS FLORIDA KITCHEN BAR
608 S OCEAN SHORE BLVD, Flagler Beach FL 32136 · 386.439.0098
Last inspected Jul 9, 2026 · 12 visits since July 2023
OCT 24
FEB 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 2 flies inside kitchen. Person in charge disposed of flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021040694 | Aug 30, 2021 | Oct 6, 2021 | $400 |
| 5--2019022668 | Mar 27, 2019 | Jun 5, 2019 | $200 |
Inspection history
12 visits, newest first
Jul 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna poke bowl on menu not properly identified.
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler drawers near grill top longer than 4 hours salmon (45F - Cold Holding); mahi (57F - Cold Holding); ribs (46F - Cold Holding); raw beef (45F - Cold Holding); chicken breast (46F - Cold Holding); ribs (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers near grill top salmon (45F - Cold Holding); mahi (57F - Cold Holding); ribs (46F - Cold Holding); raw beef (45F - Cold Holding); chicken breast (46F - Cold Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna poke bowl on menu not properly identified.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top bar ice machine deflector plate soiled with dark mold like substance. Operator had employee to start cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled with build up and top bar soda dispenser holder soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer dessert unit shelves has food build up.
Time/temperature control for safety food thawed in an improper manner. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. Observed cook touch phone with gloves on and not wash his hands. Addressed immediately and he washed his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot holding table; Chicken 108F, reheated to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside downstairs ice machine has black mold like substance on ice plate.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer has ice buildup inside.
No handwashing sign provided at a hand sink used by food employees. Missing upstairs in bar. Person in charge replaced sign.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Through cook line and dish room there is unsealed concrete.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung mop up to dry.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed someone putting changing gloves between tasks and not wash hands. Addressed immediately and he washed his hands.
Live, small flying insects found Observed 2 flies inside kitchen. Person in charge disposed of flies.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. calamari sauce 97F person put in on stove and it was 156F; ( - Reheating)
Employee beverage container in ice machine/ice bin. Drink in freezer on cookline. Person in charge discarded of drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone.
Floor area(s) covered with standing water. Standing water on floor. Person in charge moped floor dry.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. It was on prep table. Person in charge placed in sanitizer bucket.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink. Person in charge replaced.
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. Some newer employees do not have training.
Bowl or other container with no handle used to dispense food. Cup in sugar. Person in charge removed cup.
Buildup of food debris/soil residue on equipment door handles. Inside tops of reach in cooler with duct tape is dirty.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on clean dish rack. Person in charge removed.
Floor area(s) covered with standing water. Standing water in dish room.
Food stored on floor. In walk in freezer red shrimp on flor. Person in charge picked up and moved.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Palm Coast removed.
No handwashing sign provided at a hand sink used by food employees. Missing in ladies restroom. Person in charge replaced sign.
Standing water in bottom of reach-in-cooler. 2 reach in coolers have standing water in bottom. Person in charge wiped dry.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen has unsealed concrete. Throughout kitchen and dish room.
Worn, torn and/or soiled floors/carpeting. Floor in walk in cooler has a hole in it.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flies in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings. Person in charge moved shell eggs to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; Hamburgers 50F; ( - Cold Holding)per person in charge had been sitting on. Hamburgers put in drawers. Reach in cooler #4; buttermilk 51F Per person in charge buttermilk was sitting out. Placed inside cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles are soiled bth up and downstairs. Person in charge removed nozzles and cleaned.
Handwash sink not accessible for employee use at all times. By ladder. Person in charge moved ladder.
Dead roaches on premises. Observed 1 dead roach behind freezer on cookline. Person in charge swept up and discarded.
Floor area(s) covered with standing water. In dish area.
Food stored on floor. Oil, flour, condiments on floor. Person in charge picked all up and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upstairs cooler are moldy.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks inside cooler. Person in charge removed drinks.
Standing water in bottom of reach-in-cooler. In reach in cooler on cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout has exposed concrete.
May 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2024Warning 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler 4+ hours; ( - Cold Holding); salmon 48F, ribs 46Ffish, steak, cheese46F ( - Cold Holding) Make 1; tomatoes, turkey, cheese, grits 52F; ( - Cold Holding) Make 2; cheese 55F, tuna 54F, tomatoes, lettuce 55F; ( - Cold Holding) In seafood; Pork belly 57F, shrimp 55F, cod, calimari, chicken, milk 51F; ( - Cold Holding) In walk in cooler #1; dressings blue cheese, ranch, 52F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours; ( - Cold Holding); salmon 48F, ribs 46Ffish, steak, cheese46F ( - Cold Holding) Make 1; tomatoes, turkey, cheese, grits 52F; ( - Cold Holding) Make 2; cheese 55F, tuna 54F, tomatoes, lettuce 55F; ( - Cold Holding) In seafood; Pork belly 57F, shrimp 55F, cod, calimari, chicken, milk 51F; ( - Cold Holding)
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. Missing training for newer employees.
Floor area(s) covered with standing water. Standing water on floor in kitchen.
Oct 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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. Dishmachine tests @ 0ppm. After priming it tested at 50ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch hamburger and the tomatoes and lettuce without washing changing gloves and washing hands first. Addressed immediately and he washed his hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3rd reach in top of cooler on cookline; Tuna 46F, tuna in cooler for 1 hour. Took tuna out and placed inside reach in cooler.
Handwash sink not accessible for employee use at all times. Fan in front of hand washing sink. Person in charge moved fan.
Drain cover(s) missing. Missing under dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables in kitchen. Person in charge had removed.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor while bartender was filling it. Person in charge addressed and bartender washed, rinsed and sanitized ice bucket.
In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven door. Person in charge removed.
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 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. In downstairs outside bar dish washer is at 0ppm.it was out of sanitizer. Primed and at 50ppm.
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. eggs rolls, bacon plantains 57F; ( - Cold Holding). In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; chicken 47F, burgers 47F, steak, ribs 50F, salmon 47F, fish 45F; ( - Cold Holding). All in cooler 1 hour. Iced down all products. Second temperatures were still 47F. All product placed on time/temperature control for safety control until repaired Salad; ahi tuna 45F; ( - Cold Holding) Admin Complaint**
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs missing on all hoses.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated. Person in charge dated yesterday.
Handwash sink not accessible for employee use at all times. Blocked by trash can in kitchen. Person in charge moved trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on inside top of ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are not fully self closing. Downstairs.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in salsa. Person in charge removed.
Food stored on floor. Case of shrimp on floor in walk in freezer. Person in charge picked up and stored properly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields in dish washer have glass bulbs.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in make on cook line. Person in charge removed drinks.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler shelves are dirty.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor is unsealed concrete.
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.