Rafiki Tiki Caffe & Grill
Last inspected: Feb 20, 2026
78
Score
Rafiki Tiki Caffe & Grill has been inspected 15 times since 2022. On Feb 20, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around three violations each.
“Toxic substance/chemical improperly stored” comes up most often, recorded two times in the inspection record.
Compared to other Riviera Beach restaurants (averaging 83), there's room to close the gap. The file should reassure diners considering a visit.
15
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table ; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: Chicken 43 F Beef 43 F Cooked chicken 43 F Pico de Gallo 43 F Cooler #2 at cook line Boiled eggs 50 cooked pasta 50 F Cold holding not prepared or portioned ed today ; cooler #2 food placed in ice ; food out of temperature for 2 hours; **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-02-20: **Time Extended**
16-62-1
78
Feb 19, 2026
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
20
Oct 24, 2025
Routine - Food
No violations found.
100
Oct 23, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to discontinue use of machine until repaired and able to sanitize properly. **Warning** - From follow-up inspection 2025-10-23: Bar Dishwasher (-not set up). **Time Extended**
22-41-4
86
Oct 22, 2025
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
15
Jun 30, 2025
Routine - Food
No violations found.
100
Mar 11, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. At kitchen, unlabeled Spray bottles of chemicals stored on table with single serve utensils and Can of oven cleaner on shelf with food. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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.
53B-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At kitchen reach in freezer, heavy ice buildup in freezer where French fries are stored.
14-69-4
74
Oct 22, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Advised operator to change bucket and verify between 200-400ppm quaternary sanitizer. **Warning**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over fries at white reach in freezer. Observed Raw conch over cut lettuce and salsa at flip top cooler on cookline. Observed at reach in cooler Raw chicken over cooked pork. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at reach in cooler cooked pork made 10/4. See stop sale. **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Observed burn gel over olives at dry storage. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to freezer to quick chill. Observed at Grilled drawer: raw chicken (46F - Cooling) @ 1:30; cooling since 10:00- 44F cooling @ 1:55. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Snapper Ceviche offered on regular and happy hour menu with no indicator of raw animal protein. Per operator snapper is not cooked prior to being put in marinade. **Warning**
02B-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Ice scoop in ice scoop holder soiled with mold like substance. **Warning**
24-06-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelved rusted on cook line. **Warning**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Warning**
14-17-4
39
Jul 18, 2024
Complaint Full
No violations found.
100
Jun 10, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage 2 cans of fire roasted diced tomatoes dented, see stop sale
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener blade soiled, operator washed, rinsed and sanitized can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At prep area handwashing sink used to store knife. Operator removed. At bar area supplies stored in hand washing sink, operator removed items from sink. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dry storage the outside of a bin containing flour is heavily soiled, operator cleaned. **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. At cook line several squeeze bottles not labeled containing a variety of items including vinegar, oil, mustard removed from original container, operator labeled all squeeze bottles correctly. **Corrected On-Site**
02D-01-5
Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink. **Warning**
29-27-4
Basic - Bathroom facility in disrepair. Inspector did observe noncleanable foam-like substance on bathroom floor, repairman in process of correcting and repairing floor during this inspection.
32-05-4
58
May 6, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (68F - Cooling) Operator stated item cooling overnight. Did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (68F - Cooling) Operator stated item cooling overnight. Did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw eggs stored over cut lettuce. Advised operator of proper storage. Operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
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. At cook line, raw chicken (46F - Cold Holding). Item not prepared or portioned today. Operator stated chicken held overnight in unit. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw chicken (46F - Cold Holding). Item not prepared or portioned today. Operator stated chicken held overnight in unit. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cookline, can opener soiled with food debris, mold like substance. Operator removed can opener to wash, rinse, sanitize. **Corrective Action Taken**
22-02-4
43
Nov 9, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. **Warning** - From follow-up inspection 2023-11-09: Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. **Time Extended**
22-41-4
86
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; blue cheese (50°F - Cold Holding); feta (50°F - Cold Holding). At Drawers under grill; sliced provolone (50°F - Cold Holding); raw beef (47°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw mahi (50°F - Cold Holding). At Triple glass door reach in cooler; butter (48°F - Cold Holding); key lime pie (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) 2 hours, moved to walk-in/reach in cooler(s). **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, surface soiled. Operator removed to be washed, rinsed and sanitized. **Corrected On-Site** **Warning**
10-12-5
64
Jan 23, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
39
Aug 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Rafiki Tiki Caffe & Grill last inspected?
The most recent health inspection at Rafiki Tiki Caffe & Grill on file is from Feb 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Rafiki Tiki Caffe & Grill?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Rafiki Tiki Caffe & Grill.
How does Rafiki Tiki Caffe & Grill compare to other restaurants in Riviera Beach?
Rafiki Tiki Caffe & Grill most recently scored 78 out of 100, which is lower than the Riviera Beach average of 83.
Has Rafiki Tiki Caffe & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Rafiki Tiki Caffe & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rafiki Tiki Caffe & Grill 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 Rafiki Tiki Caffe & Grill inspected?
Based on the inspection history on file, Rafiki Tiki Caffe & Grill is inspected around four times per year on average.
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