Tortugas Florida Kitchen Bar
Last inspected: Nov 21, 2025
58
Score
Tortugas Florida Kitchen Bar has been inspected 13 times since 2022. The latest inspection on file is from Nov 21, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to four violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
Restaurants in Flagler Beach average 75, so Tortugas Florida Kitchen Bar trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot holding table; Chicken 108F, reheated to 165F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch phone with gloves on and not wash his hands. Addressed immediately and he washed his hands. **Corrected On-Site**
12A-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside downstairs ice machine has black mold like substance on ice plate.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer has ice buildup inside.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing upstairs in bar. Person in charge replaced sign. **Corrected On-Site**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Through cook line and dish room there is unsealed concrete. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung mop up to dry. **Corrected On-Site**
42-01-4
58
Jul 16, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. calamari sauce 97F person put in on stove and it was 156F ; ( - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects found Observed 2 flies inside kitchen. Person in charge disposed of flies. **Corrected On-Site**
35A-02-7
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed someone putting changing gloves between tasks and not wash hands. Addressed immediately and he washed his hands. **Corrected On-Site**
12A-07-5
Basic - Floor area(s) covered with standing water. Standing water on floor. Person in charge moped floor dry. **Repeat Violation**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container in ice machine/ice bin. Drink in freezer on cookline. Person in charge discarded of drink. **Corrected On-Site**
12B-14-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. It was on prep table. Person in charge placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout kitchen. **Repeat Violation**
36-02-5
50
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Oct 22, 2024
Routine - Food
No violations found.
100
Oct 4, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flies in kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings. Person in charge moved shell eggs to bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; Hamburgers 50F; ( - Cold Holding)per person in charge had been sitting on. Hamburgers put in drawers. Reach in cooler #4; buttermilk 51F Per person in charge buttermilk was sitting out. Placed inside cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles are soiled bth up and downstairs. Person in charge removed nozzles and cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By ladder. Person in charge moved ladder. **Corrected On-Site**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cook line.
29-49-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks inside cooler. Person in charge removed drinks. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upstairs cooler are moldy.
23-03-4
Basic - Food stored on floor. Oil, flour, condiments on floor. Person in charge picked all up and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. In dish area.
36-22-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout has exposed concrete.
36-02-5
Basic - Dead roaches on premises. Observed 1 dead roach behind freezer on cookline. Person in charge swept up and discarded. **Corrected On-Site**
35A-03-4
37
May 24, 2024
Routine - Food
No violations found.
100
May 21, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours; ( - Cold Holding); salmon 48F, ribs 46Ffish, steak, cheese46F ( - Cold Holding) Make 1; tomatoes, turkey, cheese, grits 52F; ( - Cold Holding) Make 2; cheese 55F, tuna 54F, tomatoes, lettuce 55F; ( - Cold Holding) In seafood; Pork belly 57F, shrimp 55F, cod, calimari, chicken, milk 51F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler 4+ hours; ( - Cold Holding); salmon 48F, ribs 46Ffish, steak, cheese46F ( - Cold Holding) Make 1; tomatoes, turkey, cheese, grits 52F; ( - Cold Holding) Make 2; cheese 55F, tuna 54F, tomatoes, lettuce 55F; ( - Cold Holding) In seafood; Pork belly 57F, shrimp 55F, cod, calimari, chicken, milk 51F; ( - Cold Holding) In walk in cooler #1; dressings blue cheese, ranch, 52F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-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. Missing training for newer employees.
53B-13-5
Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen.
36-22-4
64
Oct 16, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3rd reach in top of cooler on cookline; Tuna 46F, tuna in cooler for 1 hour. Took tuna out and placed inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch hamburger and the tomatoes and lettuce without washing changing gloves and washing hands first. Addressed immediately and he washed his hands and changed gloves. **Corrected On-Site**
12A-09-4
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. Dishmachine tests @ 0ppm. After priming it tested at 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan in front of hand washing sink. Person in charge moved fan. **Corrected On-Site**
31A-09-4
Basic - Drain cover(s) missing. Missing under dishwasher.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables in kitchen. Person in charge had removed. **Corrected On-Site**
12B-07-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor while bartender was filling it. Person in charge addressed and bartender washed, rinsed and sanitized ice bucket. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
47
Jul 7, 2023
Routine - Food
No violations found.
100
Jul 6, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs missing on all hoses.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; chicken 47F, burgers 47F, steak, ribs 50F, salmon 47F, fish 45F; ( - Cold Holding). All in cooler 1 hour. Iced down all products. Second temperatures were still 47F. All product placed on time/temperature control for safety control until repaired Salad; ahi tuna 45F; ( - Cold Holding) ** eggs rolls, bacon plantains 57F; ( - Cold Holding) egg rolls and bacon in cooler overnight. **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. eggs rolls, bacon plantains 57F; ( - Cold Holding). In cooler overnight. **Admin Complaint**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
50-17-3
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. In downstairs outside bar dish washer is at 0ppm.it was out of sanitizer. Primed and at 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in kitchen. Person in charge moved trash can. **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated. Person in charge dated yesterday. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on inside top of ice machine.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are not fully self closing. Downstairs. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in salsa. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Case of shrimp on floor in walk in freezer. Person in charge picked up and stored properly. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields in dish washer have glass bulbs.
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in make on cook line. Person in charge removed drinks. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in cooler shelves are dirty.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor is unsealed concrete.
36-02-5
26
Dec 27, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Creamer in outside 1st floor bar 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside downstairs bar; creamer 47F. Time could not be determined. Person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled at inside 1st floor bar. Person in charge cleaned nozzles at bar. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Lemons in upstairs hand washing sink at bat. Person in charge cleaned out hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. One in dish and 1 on cookline. Person in charge labeled both. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs bar hand washing sink does not have hot water.
27-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in salad cooler and downstairs bar(inside cooler). Person in charge wiped both clean. **Corrected On-Site**
29-49-6
Basic - Single-service articles improperly stored. In dry storage; case of cups on floor. Person in charge moved cups to store properly. **Corrected On-Site**
25-05-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on downstairs reach in freezer has ice buildup.
14-69-4
Basic - Food stored on floor. Chicken pieces on floor in walk in freezer. Person in charge moved chicken to store properly. **Corrected On-Site**
08B-38-4
Basic - Drain cover(s) missing. Missing on floor drain under dishmachine.
29-18-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice in upstairs bar. Person in charge removed cup. **Corrected On-Site**
14-01-5
35
Jul 28, 2022
Routine - Food
No violations found.
100
Jul 27, 2022
Routine - Food
3 critical violations. 3 major violations. 3 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. Per server he had reheated then put into steam table to hot hold. Cheese sauce 88F, French onion, onions and peppers, butter, mashed potatoes, conch chowder 86°; ( - Hot Holding).all reheated to 165F. **Corrected On-Site**
03B-01-6
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 sour cream, chive sauce, blue cheese, and slaw. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight; steak, grouper (47F) cold holding. In make 1; Salsa, pineapple salsa 47F; ( - Cold Holding) in bottom of cooler. Person in charge discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand washing sink in kitchen. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - No handwash sink for employees. At left end of bar; hand washing sink is turned off. There is another hand washing sink at the other end of bar.
31A-12-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spay bottles at served not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. Wall at left end of kitchen has damage.
36-24-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop located outside not stored upside down. Plus they were Home Depot non food grade containers.
10-13-5
41
Frequently Asked Questions
When was Tortugas Florida Kitchen Bar last inspected?
The most recent health inspection at Tortugas Florida Kitchen Bar on file is from Nov 21, 2025. The public record contains 13 inspections in total.
What is the most common violation at Tortugas Florida Kitchen Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Tortugas Florida Kitchen Bar.
How does Tortugas Florida Kitchen Bar compare to other restaurants in Flagler Beach?
Tortugas Florida Kitchen Bar most recently scored 58 out of 100, which is lower than the Flagler Beach average of 75.
Has Tortugas Florida Kitchen Bar's inspection record improved over time?
No. Recent inspections at Tortugas Florida Kitchen Bar have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tortugas Florida Kitchen Bar 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 Tortugas Florida Kitchen Bar inspected?
Based on the inspection history on file, Tortugas Florida Kitchen Bar is inspected around four times per year on average.
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