Inspection Report

Florida DBPR Inspection Report
Enforcement

TIKI BEACH CAFE

4040 GALT OCEAN DR · FORT LAUDERDALE · Broward County · FL 33308

Restaurant history →

Inspection Summary

Inspection dateOctober 29, 2026
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3791445
Visit number1
Inspection Visit ID13959434
DBPR license1618694

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority1 Intermediate2 Basic0 Critical0 Non-Critical6 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 3

#3High Priority12A-07-5

High Priority – 2 Cookline Employees failed to wash hands before putting on gloves to initiate a task working with food. Both employees entered Cookline from outside, put on gloves and began preparing food without first washing hands. Reviewed proper procedures and employees washed hands. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#4High Priority01B-02-5

High Priority – 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. 1. Cookline – right flip top – raw fish (59-61F); raw fish (46-48F); conch fritters (49-50F). Per operator conch fritters held in unit overnight. No items prepped or portioned today. See stop sale. 2. Expo – Right side gray unit – Cole slaw (58-60F). Per operator item held in unit overnight. No items prepped or portioned today. Observed single service cups preventing door from closing. See stop sale. **Warning**

WarningStop Sale
#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline – right flip top – raw fish (59-61F); raw fish (46-48F); conch fritters (49-50F). Per operator conch fritters held in unit overnight. No items prepped or portioned today. See stop sale. 2. Expo – Right side gray unit – Cole slaw (58-60F). Per operator item held in unit overnight. No items prepped or portioned today. Observed single service cups preventing door from closing. See stop sale. **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin ComplaintStop Sale

Intermediate 1

#6Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cookline – Left flip top – cut tomatoes- ambient cooling 20 minutes at 3:50pm (58-59F – Cooling) at 4:40pm 58F. At this rate proper ambient cooling will not occur. Operator moved item to freezer to quick chill. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Basic 2

#1Basic14-69-4

Basic – Ice buildup in walk-in freezer – around fan and door. **Warning**

Warning
#2Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Left Cookline flip top. **Warning**

Warning

Inspector observations synchronized from DBPR on October 30, 2026 5:55 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 48 · Gas appliances / boiler certificate – reporting only
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.