Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern
Last inspected: Apr 23, 2026
47
Score
Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern has been inspected 11 times since 2022. The latest inspection on file is from Apr 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
The city-wide average sits at 77, which Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over produce in reach-in cooler at sushi bar. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over seafood in reach-in cooler. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of middle reach-in cooler on cook line kimchi (51F - Cold Holding); slaw (48F - Cold Holding); sliced cheese (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chutes for iced drink machines at each bar are soiled. Tea urns have heavy buildup of residue **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink on cook line. Operator moved **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored between prep station and wall. Operator took to dish **Corrected On-Site**
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates and ramekin lids not stored inverted at bar. Operator inverted **Corrected On-Site**
25-06-4
47
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Bagged disposable wipes stored over single service and food items in multiple locations. Operator moved **Corrected On-Site**
41-10-4
High Priority - 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
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from stovetop kimchi (52F - Cold Holding); cooked lobster (52F - Cold Holding); cooked noodles (52F - Cold Holding); slaw (52F - Cold Holding); sliced cheese (52F - Cold Holding). In lowboy under flat top raw beef (47F - Cold Holding); raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding) In flip top of reach in cooler across from flat top raw chicken (51F - Cold Holding); raw calamari (51F - Cold Holding); raw shrimp (51F - Cold Holding). In glass door reach in cooler and holding well under service window slaw (47F - Cold Holding); cooked pasta (47F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Dispenser nozzles at bar are soiled. **Repeat Violation**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on water filter behind oven on cook line
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured at tiki bar
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dispenser chute for oasis drink machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic togo container used as scoop in rice. Operator discarded **Corrected On-Site**
14-01-5
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line **Corrected On-Site**
21-04-4
41
Feb 18, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan to the right of flat top cooked beef (98F - Hot Holding) **Warning**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw tuna, removed gloves but failed to wash hands prior to putting on new gloves and touching plates and cut tomatoes
12A-12-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and the began handling Togo containers without washing hands. Touched interior food contact surface
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line sliced cheese (56F - Cold Holding); cut tomatoes (53F - Cold Holding). Stocked over fill line of units **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. Missing at all hand wash sinks behind interior bar and exterior bar. Operator stocked **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the soda gun holster behind bar is soiled
22-02-4
Intermediate - Misrepresentation of a fruit or fruit juice. Operator is labeling lime juice, jalapeño lime juice, orange juice, strawberry purée, and orange mousse was fresh products. Operator crossed the word fresh off of the menus with marker **Corrected On-Site**
52-02-4
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. Missing for multiple new hires
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter across form fryers on cook line **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cook line are being placed down grease holes in drain well at flat top. Operator removed **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from multiple hand wash sinks
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi cutting boards
21-12-4
27
Aug 30, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler beneath sushi line. Raw fish stored over sauce bottles. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from flat top on cook line raw chicken (51F - Cold Holding); sliced cheese (51F - Cold Holding); cut tomatoes (51F - Cold Holding); calamari (51F - Cold Holding) **Warning**
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. Put on restraint **Corrected On-Site**
13-04-4
70
Feb 2, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar are soiled. Operator cleaned **Corrected On-Site**
22-02-4
Basic - Food stored in a location that is exposed to splash/dust. Cases of buns on shelf adjacent to hand wash sink in rear prep area are exposed to splash
08B-36-4
Basic - Single-service articles improperly stored. Cases of single service cups stored on the floor behind bar. Operator moved **Corrected On-Site**
25-05-4
Basic - Cardboard used to line food-contact shelves. Stand up 3 door reach in cooler has cardboard being reused to stack food containers. Operator discarded **Corrected On-Site**
14-05-4
78
Sep 19, 2023
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched gloved hands to soiled apron then began handling clean plates
12A-28-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for escolar. Operator was able to contact vendor for letter **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In lowboy on cook line raw beef in drawer over cooked shrimp. Operator moved **Corrected On-Site**
08A-13-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna fully thawed in sealed packaging bearing thawing requirements
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line in well beneath heat lamps slaw (48F - Cold Holding); cooked noodles (50F - Cold Holding)
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll has masago. Operator began marking all menus **Corrected On-Site**
02B-01-5
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. Operator has not provided for any new hires since February
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with paperwork **Corrected On-Site**
03F-10-5
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. Operator was only able to provide proof of training for a few employees
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice. Operator discarded **Corrected On-Site**
14-01-5
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. Raw tuna fully thawed in sealed packaging bearing thawing requirements
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods have an accumulation of grease dripping of cook line
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of beer reach in cooler behind inside bar
29-49-6
23
Feb 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Floor area(s) covered with standing water. Behind bar in main seating area
36-22-4
95
Dec 9, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Presence of insects, rodents, or other pests. Observed 20+ bees in tiki bar area **Warning**
35A-09-4
Basic - Single-service articles improperly stored. Case of plastic cups stored on the floor behind tiki bar. Operator moved **Corrected On-Site**
25-05-4
82
Frequently Asked Questions
When was Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern last inspected?
The most recent health inspection at Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern.
How does Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern compare to other restaurants in Cocoa Beach?
Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern most recently scored 47 out of 100, which is lower than the Cocoa Beach average of 77.
Has Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern 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 Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern inspected?
Based on the inspection history on file, Pelican's Bar & Grill Boardwalk Bar Riki Tiki Tavern is inspected around three times per year on average.
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