Riptides Raw Bar and Grill
Last inspected: Jan 6, 2026
64
Score
Across the available record, Riptides Raw Bar and Grill has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around 14 violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
By comparison, the average Ormond Beach facility scores 79, putting Riptides Raw Bar and Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
9 minor violations.
View 9 violations
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**
14-09-4
Basic - - From initial inspection : Basic - Duct tape used to repair cooler gasket. - From follow-up inspection 2026-01-06: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris at cookline. - From follow-up inspection 2026-01-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. - From follow-up inspection 2026-01-06: **Time Extended**
36-17-5
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**
36-12-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2026-01-06: **Time Extended**
10-20-4
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**
22-16-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2026-01-06: **Time Extended**
14-20-4
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**
14-17-4
64
Nov 3, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
19
May 29, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
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.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
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.
01B-13-4
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**
02A-01-5
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.
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris. -can opener.
22-02-4
Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated grease.
36-34-5
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. -individually package tuna.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. -bottom shelf of prep table heavily rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris in dry storage area.
36-73-4
Basic - Floors not maintained smooth and durable. -deep grout lines between kitchen tiles.
36-11-4
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.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease at cookline by fryer.
36-27-5
25
Dec 3, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
19
Apr 8, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Apr 4, 2024
Complaint Full
5 critical violations. 5 major violations. 13 minor violations.
View 23 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line under hand sink
29-44-4
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**
03C-75-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cookline grabbed portion of raw shrimp with gloved hand prior to handling cooked food/clean plates without washing hands Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
12A-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry on top section above raw fish inside lowboy at end of cookline. Advising that barrier between pan level is not adequate to allow for fish to be stored under side of raw poultry.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -conch fritter batter 56F in large container raised well above recommended fill line at lowboy cooler across from fryers
03A-02-5
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.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink inside warewashing area filled with soiled pans, manager removed and cleared access/cleaned sink **Corrected On-Site**
31A-09-4
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**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. -dry storage room in back
14-45-4
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
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line
36-34-5
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.
06-09-1
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.
36-03-4
Basic - Drain cover(s) missing. -several
29-18-4
Basic - Floor area(s) covered with standing water. -significant under dish machine -several areas on cookline and around wareqahinf area with broken floor tiles, pooling with wastewater **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -corner of cookline -significant under dish machine -significant inside dry storage under racks and behind bins of food **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer underneath storage rack
08B-47-4
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**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Water draining onto floor surface. -from handsink drain in bar
29-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
15
Nov 8, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, butter, shredded cheese
01B-02-5
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.
12A-12-4
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
02C-01-5
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
01B-24-5
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
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some oyster tags from current month not marked
01C-03-4
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
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad inside hand sink on cook li e
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor area(s) covered with standing water. -in front of grill, at broken tile
36-22-4
Basic - Floor not cleaned/maintained when the least amount of food is exposed. -breaking down soiled equipment on cook-line during operation
36-01-4
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
36-17-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
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
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul line above fryer -electrical outlets/utility lines
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. -cook line
21-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
19
Jun 5, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
19
Oct 20, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Frequently Asked Questions
When was Riptides Raw Bar and Grill last inspected?
The most recent health inspection at Riptides Raw Bar and Grill on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Riptides Raw Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Riptides Raw Bar and Grill.
How does Riptides Raw Bar and Grill compare to other restaurants in Ormond Beach?
Riptides Raw Bar and Grill most recently scored 64 out of 100, which is lower than the Ormond Beach average of 79.
Has Riptides Raw Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Riptides Raw Bar and Grill have averaged around 14 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Riptides Raw Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Riptides Raw Bar and Grill inspected?
Based on the inspection history on file, Riptides Raw Bar and Grill is inspected around three times per year on average.
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