RIPTIDES RAW BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris at cookline. Repeat Violation Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Interior of hot holding cabinet has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - 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. Repeat Violation Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Repeat Violation Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair cooler gasket. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris at cookline. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -deep grout lines between kitchen tiles with standing water. Repeat Violation - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -beverage air brand cooler drawers. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2026-01-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2026-01-06: Time Extended

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - 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.

High Priority - 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.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -can opener.

Intermediate - 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. Corrected On-Site

Intermediate - 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.

Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated grease.

Basic - 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.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. -bottom shelf of prep table heavily rusted.

Basic - Floor soiled/has accumulation of debris in dry storage area.

Basic - Floors not maintained smooth and durable. -deep grout lines between kitchen tiles.

Basic - 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.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease at cookline by fryer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee in dish washing area handled soiled equipment or utensils and then handled clean equipment without washing hands.

High Priority - 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.

High Priority - 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.

High Priority - Vacuum breaker missing at hose bibb under three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense horseradish.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tiles soiled with accumulated grease between hood and walk in cooler.

Basic - 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 Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris in kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -broken tiles at cook line.

Basic - Food storage container lid cracked or broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - 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.

Basic - Reach-in cooler interiors/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored on reach in cooler next to open lid.

Basic - Shelving in dish washing area with rust that has pitted the surface.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. -open bag of fry mix in dry storage area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2024-04-08: Manager had employee correct menus with temporary fix using asterisk to mark to disclosure at bottom of menu, must be in compliance during next unannounced inspection Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -dry storage room in back - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. -several - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2024-04-08: Top surface Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2024-04-08: Time Extended

High Priority - 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.

High Priority - 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

High Priority - 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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, butter, shredded cheese

High Priority - 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

Intermediate - Clam/mussel/oyster tags not marked with last date served. -some oyster tags from current month not marked

Intermediate - 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

Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad inside hand sink on cook li e

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor area(s) covered with standing water. -in front of grill, at broken tile

Basic - Floor not cleaned/maintained when the least amount of food is exposed. -breaking down soiled equipment on cook-line during operation

Basic - Floor tiles missing and/or in disrepair. -broken floor tile in front of grill, pooling wastewater -in front of dish machine, also pooling wastewater

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - 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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul line above fryer -electrical outlets/utility lines

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. -cook line

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. Chopped tomato at 52°f in reach in cooler. In cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped tomato at 52°f in reach in cooler. In cooler overnight. Warning

High Priority - Vacuum breaker missing at hose bib by three compartment sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times.handwash sink in bar area used to store liquor. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning

Intermediate - 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. Warning

Intermediate - 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. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food batters and breading in dry storage area. Warning

Basic - Buildup of food debris/soil residue on equipment door handles: reach in freezer. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor soiled/has accumulation of debris, grease under cooking equipment. Warning

Basic - Floor tiles in disrepair in kitchen at cookline. Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - In-use utensil in bar area stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler next to beer walk in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Warning

Basic - Nonfood-contact surface soiled with food debris: rolling racks in walk in cooler. Nonfood-contact surface soiled with grease: hood filters. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Stored food not covered, seafood batter. Warning

Basic - Wall soiled at cookline. Warning

Intermediate - Handwash sink by dish machine used for purposes other than handwashing.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tile missing, dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water by walk in cooler.

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - Floor tiles missing and/or in disrepair throughout kitchen.

Basic - Nonfood-contact surface soiled with food debris: shelving at cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - 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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (116F - Hot Holding); creole sauce (116F - Hot Holding); island sauce (116F - Hot Holding) Operator reheated to products above 165° reheat temperature 196° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to hush pup flour. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 Hose Bibb located at prep area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags are dated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting board on cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to cooks line, dish area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing. Dry storage area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the entire kitchen area.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen area

Basic - Food stored on floor. Freezer in back area

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks

Basic - Standing water in floor drain/floor drain draining very slowly. One cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Alfredo sauce thawin at room temperature. Operator placed in cooler. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac cheese in walk in cooler improperly dated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish and chicken at 44°f in reach in cooler drawers. Operator added ice bags and closed doors completely.

Intermediate - oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee hat stored on top of breading packets.

Basic - Hole in or other damage to wall, storage area.

Basic - Wall soiled with accumulated debris behind dish machine.