Outriggers Tiki Bar & Grille
Last inspected: Dec 8, 2025
33
Score
Outriggers Tiki Bar & Grille appears in inspection records eight times, starting in 2022. On Dec 8, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average New Smyrna Beach facility scores 72, putting Outriggers Tiki Bar & Grille on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 8, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
33
Oct 7, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
45
Mar 13, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Dispensing at that concentration. Operator added water 400 ppm was reached **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce made previous day in walk in cooler overnight, out of refrigeration for 10-15 minutes a couple of hours earlier, and returned in 22 L covered plastic container. 42F outside temp to 52F inside before operator mixed.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of ice bins in tiki bar soiled with black residue - interior ice bucket soiled with visible debris
22-02-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Mashed potatoes and grits . Employee marked with day but not time. **Corrective Action Taken**
03G-53-1
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bar glasses main bar/bar plastic cups in tiki bar
24-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.plastic cups
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Fruit at the bar. Employees stopped cutting and rinsed citrus **Corrected On-Site**
08B-39-4
45
Sep 12, 2024
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits vacuum sealed 9/5.
01B-24-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar made with raw egg . Brunch menu **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Stained/grooved cutting boards. Cookline and white portable cutting board - light buildup beverage dispensers indoor bar corrected on site - 1 nozzle soiled, ice machine room soda machine - immersion mixer corrected on site
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
24-08-4
Basic - Floor soiled/has accumulation of debris. In ice machine/soda machine room, water and debris under shelving
36-73-4
Basic - Food stored on floor. Container of oil on the floor in storage room
08B-38-4
Basic - Single-service articles improperly stored. Cases on the floor outside walk in cooler
25-05-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Grits, marked with day but not time
03G-53-1
55
Mar 27, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Warewashing Facilities Maintained and Used
FL-24
41
Nov 13, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread pudding 11/6
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over seaweed, cookline cooler **Corrected On-Site**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings 143-155F par cooked, cooled, and cooked until crispy at a later time
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. In back prep area, covered by rack of knives **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu tuna **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oven room with liquor storage **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Oven room with liquor storage **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in waitstation
24-08-4
Basic - Wings cooked on sheet pan in outdoor smoker.
08B-32-4
Basic - Raw fruits/vegetables not washed prior to preparation. Heads of romaine. Manager directed employee to discard already cut lettuce and rinse whole heads before cutting. **Corrected On-Site**
08B-39-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and sweater on top prep table shelf **Corrected On-Site**
40-06-5
37
Feb 9, 2023
Complaint Full
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw mahi over oysters. **Corrected On-Site**
08A-16-5
High Priority - Toxic substance/chemical improperly stored. Disinfectant spray bottle facing glasses, tiki bar **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk bath 42-46F. Operator iced more fully. - cut cheese 46F in salad cooler.
03A-02-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of cooked foods held over 24 hours.
03G-46-1
Intermediate - Handwash sink used for purposes other than handwashing. Tiki bar used as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Kitchen waitstation - liquor storage handsink **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-02-5
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. Operator printed and posted **Corrected On-Site**
02A-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone above prep table. - sweater above bag in the box soda **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Tiki bar **Corrected On-Site**
10-08-5
35
Aug 15, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 123-134F. In 1/9 pan nested in another 1/9 pan. Operator moved to shallower pan **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing in squeeze bottle 53F stocked in third pan on the cookline within the past hour. Sliced cheese 45F and cut cabbage 45F, in nested 1/6 pans on top of 1/3 pans for less than an hour **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poke tuna over Monterey Jack cheese **Corrected On-Site**
08A-05-6
High Priority - Pesticide-emitting strip present in the indoor bar. Dichlorvos emitting strip **Corrected On-Site**
41-24-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen - 92F max. Operator increased temperature **Corrected On-Site**
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates outside in dining area
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
24-08-4
Basic - Equipment in poor repair. Several lexans and cambros cracked/broken
14-11-5
Basic - Single-service articles improperly stored. Cases of cups on the floor in the hallway outside of beer walk in cooler
25-05-4
41
Frequently Asked Questions
When was Outriggers Tiki Bar & Grille last inspected?
The most recent health inspection at Outriggers Tiki Bar & Grille on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Outriggers Tiki Bar & Grille?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Outriggers Tiki Bar & Grille.
How does Outriggers Tiki Bar & Grille compare to other restaurants in New Smyrna Beach?
Outriggers Tiki Bar & Grille most recently scored 33 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Outriggers Tiki Bar & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Outriggers Tiki Bar & Grille have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Outriggers Tiki Bar & Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Outriggers Tiki Bar & Grille inspected?
Based on the inspection history on file, Outriggers Tiki Bar & Grille is inspected around two times per year on average.
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