Hi Tulip Cafe
Last inspected: Feb 3, 2026
78
Score
Hi Tulip Cafe appears in inspection records 12 times, starting in 2022. Hi Tulip Cafe was last inspected on Feb 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Unsealed concrete floor in food preparation” comes up most often, recorded three times in the inspection record.
Compared to the broader Flagler Beach restaurant scene, this is about average. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed multiple food items kept on time control indicated by a dry erase board and by employees explanation of procedures missing written plans. Establishment had a kitchen renovation and they misplaced their paperwork folder. Provided blank written plan to person in charge. Person in charge printed and filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on coffee/tea brewer. Person in charge moved all drinks onto tray away from food prep area. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.
23-03-4
78
Nov 18, 2025
Routine - Food
No violations found.
100
Nov 17, 2025
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
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. Dish machine is testing at 0ppm. **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed person crack shell eggs with gloves on then take gloves off and place gloves on without washing his hands. Addressed immediately and he washed his hands and placed gloves on. **Corrected On-Site**
12A-27-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent dropping under dish machine neat rat trap. Also observed 4 rodent droppings behind cook line. Person in charge swept up and disposed of droppings. **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in sealed reduced oxygen bags. 8 total Mahi. Person in charge discarded Mahi.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on raw eggs and hash browns. Person in charge time stamped. **Corrected On-Site**
03F-02-5
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. Mahi thawed in reduced oxygen sealed bags.
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not putting out sanitizer. Tests at 0ppm.
16-55-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in chicken tender cooler. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Chicken breaded not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen is showing spots of unsealed concrete. **Repeat Violation**
36-02-5
37
Jul 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; 1/2&1/2 46F; ( - Cold Holding). Per person in charge 1/2&1/2 had been in and out all morning. Placed inside walk in cooler. Butter 67F; ( - Cold Holding) per person in charge butter is softening to be placed in mixer. Placed on time control. **Corrective Action Taken**
03A-02-5
Basic - Standing water in bottom of reach-in-cooler. In small reach in cooler on cook line there's water in bottom. Person in charge wiped dry. **Corrected On-Site**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of floor are showing exposed concrete. **Repeat Violation**
36-02-5
78
Dec 9, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Jul 9, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 30, 2023
Complaint Full
No violations found.
100
Nov 2, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-02: All on temporary time control. Extension given for 7 days. **Time Extended**
03A-02-5
86
Oct 31, 2023
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All items in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on hash browns, butter, eggs, shell eggs, sausage. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; Hollandaise 119F. Person in charge reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above small make on cookline. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink was set up with wash in middle sink. Showed dish person how to set up correctly. **Corrected On-Site**
16-13-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor is soiled with grease behind fryers.
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 5 knives in between wall and gas line behind back prep table. Person in charge removed knives. **Corrected On-Site**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete throughout kitchen, cookline, and dish line. **Repeat Violation**
36-02-5
39
Aug 2, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Jan 19, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 10, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hi Tulip Cafe last inspected?
The most recent health inspection at Hi Tulip Cafe on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hi Tulip Cafe?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited three times, more than any other issue at Hi Tulip Cafe.
How does Hi Tulip Cafe compare to other restaurants in Flagler Beach?
Hi Tulip Cafe most recently scored 78 out of 100, which is about the same as the Flagler Beach average of 75.
Has Hi Tulip Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Hi Tulip Cafe have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hi Tulip Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hi Tulip Cafe inspected?
Based on the inspection history on file, Hi Tulip Cafe is inspected around four times per year on average.
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