DirtyFLRestaurant Inspection Data

HI TULIP CAFE

Based on 10 health inspections, HI TULIP CAFE in FLAGLER BEACH has earned a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

400 BEACH VILLAGE DR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13599691

Met Inspection Standards

1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on coffee/tea brewer. Person in charge moved all drinks onto tray away from food prep area. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed multiple food items kept on time control indicated by a dry erase board and by employees explanation of procedures missing written plans. Establishment had a kitchen renovation and they misplaced their paperwork folder. Provided blank written plan to person in charge. Person in charge printed and filled out during inspection. Corrected On-Site

11/18/2025· 3mo ago

Visit ID: 13576892

Met Inspection Standards
  • N/A:No Violations Were Observed

11/17/2025· 3mo ago

Visit ID: 13474598

Facility Temporarily Closed

5 high, 5 basic

  • 06-09-1: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. Mahi thawed in reduced oxygen sealed bags.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not putting out sanitizer. Tests at 0ppm.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in chicken tender cooler. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen is showing spots of unsealed concrete. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken breaded not labeled. Person in charge labeled. Corrected On-Site
  • 22-41-4: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. Dish machine is testing at 0ppm. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed person crack shell eggs with gloves on then take gloves off and place gloves on without washing his hands. Addressed immediately and he washed his hands and placed gloves on. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent dropping under dish machine neat rat trap. Also observed 4 rodent droppings behind cook line. Person in charge swept up and disposed of droppings. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in sealed reduced oxygen bags. 8 total Mahi. Person in charge discarded Mahi.
  • 03F-02-5: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 raw eggs and hash browns. Person in charge time stamped. Corrected On-Site

7/28/2025· 7mo ago

Visit ID: 10905844

Met Inspection Standards

1 high, 2 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In small reach in cooler on cook line there's water in bottom. Person in charge wiped dry. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of floor are showing exposed concrete. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; 1/2&1/2 46F; ( - Cold Holding). Per person in charge 1/2&1/2 had been in and out all morning. Placed inside walk in cooler. Butter 67F; ( - Cold Holding) per person in charge butter is softening to be placed in mixer. Placed on time control. **Corrective Action Taken**

12/9/2024· 1y 3mo ago

Visit ID: 8824656

Met Inspection Standards

1 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag and drink on shelf with food. Person in charge removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish rack are wet nesting.
  • 08B-38-4:Basic - Food stored on floor. Box of soda on floor. Per person in charge not using it so he discarded it. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet paper towel under cutting board. Person in charge removed. Corrected On-Site
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 3 door reach in freezer still has plastic on outside of unit. Plastic is peeling off not leaving it smooth and easily cleanable.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Mountain Dew in 3 door reach in freezer at top over food. Person in charge removed. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, cookline, server area and cookline floor is unsealed concrete. Repeat Violation
  • 02C-03-5: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. Creamer not dated. Person in charge dated. Corrected On-Site

7/9/2024· 1y 8mo ago

Visit ID: 8732417

Met Inspection Standards

2 high, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has lime scale inside. Person in charge unplugged and is letting it melt to clean. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Butter brush is partially missing. Person in charge replaced. Also gaskets on left door of server cooler is taped. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. In tall reach in cooler door #2; lobster not covered. Person in charge covered. In tall reach in freezer door #3; sweet potato fries not covered. Person in charge covered. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors through kitchen and food prep and dish washing area are unsealed concrete. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed avocados over pancake batter. Person in charge moved avocados. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On cook line; flour not labeled. Person in charge labeled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; pancake batter 53F; ( - Cold Holding). Only out for and hour. Placed on time/temperature control for safety control. Above fill line in cooler. 1 sausage link cooked today 56F. Person in charge put in reach in cooler. **Corrective Action Taken**
  • 03F-02-5: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 sausage above cook line. Person in charge time stamped. Corrected On-Site

11/30/2023· 2y 3mo ago

Visit ID: 8542847

Met Inspection Standards
  • N/A:No Violations Were Observed

11/2/2023· 2y 4mo ago

Visit ID: 8540363

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-02: All on temporary time control. Extension given for 7 days. **Time Extended**

10/31/2023· 2y 4mo ago

Visit ID: 8532042

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above small make on cookline. Person in charge removed. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink was set up with wash in middle sink. Showed dish person how to set up correctly. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor is soiled with grease behind fryers.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 5 knives in between wall and gas line behind back prep table. Person in charge removed knives. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete throughout kitchen, cookline, and dish line. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All items in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make with drawers on cookline; cheese 48F, Swiss cheese 50F, shredded cheese 52F, ground meat 51F, ham 52F, blue cheese, feta cheese 51F, chicken 52F, sausage balls, crab cakes 54F, sautéed onions, peppers 48F, ham, turkey 49F, sauerkraut 50F, tomatoes, Swiss cheese 48F; ( - Cold Holding). All in cooler overnight. Repeat Violation Admin Complaint
  • 03F-02-5: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 hash browns, butter, eggs, shell eggs, sausage. Person in charge time stamped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; Hollandaise 119F. Person in charge reheated to 165F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

8/2/2023· 2y 7mo ago

Visit ID: 8353828

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen is unsealed concrete.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pancake batter not labeled. Person in charge labeled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front of drawers; Drawers; corned beef 49F, sauerkraut 47F, butter 47F; ( - Cold Holding). Drawer was left open. Closed drawer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-13-5: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. Establishment is missing some training of newer employees.