DirtyFLRestaurant Inspection Data

RIPTIDES RAW BAR AND GRILL

869 South Atlantic Avenue
Florida, 32176
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10733669

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated grease.
  • 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. -individually package tuna.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. -bottom shelf of prep table heavily rusted.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in dry storage area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -deep grout lines between kitchen tiles.
  • 23-03-4: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.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease at cookline by fryer.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 01B-13-4: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.
  • 03A-02-5: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.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -can opener.
  • 02A-01-5: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
  • 02C-02-5: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.

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8732616

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense horseradish.
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 36-34-5:Basic - Ceiling tiles soiled with accumulated grease between hood and walk in cooler.
  • 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. -ahi tuna Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken tiles at cook line.
  • 14-38-4:Basic - Food storage container lid cracked or broken.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food debris on glass doors to walk in cooler. -soiled shelving under table with hot holding. -grease buildup on side of fryer. -hood filters soiled with grease/dust.
  • 22-16-4:Basic - Reach-in cooler interiors/shelves have accumulation of soil residues.
  • 21-44-1:Basic - Sanitizer bucket stored on reach in cooler next to open lid.
  • 14-33-4:Basic - Shelving in dish washing area with rust that has pitted the surface.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. -open bag of fry mix in dry storage area.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-13-4:High Priority - Employee in dish washing area handled soiled equipment or utensils and then handled clean equipment without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 47°f at cook line. Out of cooler 2 hours. Operator moved back to cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter at 118°f. Operator turned up temperature of hot holding.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb under three compartment sink.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8647000

  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -dry storage room in back - From follow-up inspection 2024-04-08: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : 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 - From follow-up inspection 2024-04-08: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line - From follow-up inspection 2024-04-08: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : 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. - From follow-up inspection 2024-04-08: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. -several - From follow-up inspection 2024-04-08: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : 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 - From follow-up inspection 2024-04-08: Top surface **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2024-04-08: **Time Extended**
  • 03C-75-5:High Priority - - From initial inspection : 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 - From follow-up inspection 2024-04-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line - From follow-up inspection 2024-04-08: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-04-08: Manager had employee correct menus with temporary fix using asterisk to mark to disclosure at bottom of menu, must be in compliance during next unannounced inspection **Time Extended** Corrected On-Site
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-08: **Time Extended**

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8645440

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -dry storage room in back
  • 36-36-4: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
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -cook line
  • 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.
  • 36-03-4: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.
  • 29-18-4:Basic - Drain cover(s) missing. -several
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4: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
  • 36-73-4: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
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer underneath storage rack
  • 23-03-4: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
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 29-03-4:Basic - Water draining onto floor surface. -from handsink drain in bar
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line under hand sink
  • 03C-75-5: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
  • 12A-12-4: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
  • 08A-20-5: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.
  • 03A-02-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
  • 31A-09-4: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
  • 02B-01-5: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 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.

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8354049

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -in front of grill, at broken tile
  • 36-01-4:Basic - Floor not cleaned/maintained when the least amount of food is exposed. -breaking down soiled equipment on cook-line during operation
  • 36-17-5: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
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 08B-36-4: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
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul line above fryer -electrical outlets/utility lines
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. -cook line
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-12-4: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.
  • 02C-01-5: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
  • 01B-24-5: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-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, butter, shredded cheese
  • 03A-02-5: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
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -some oyster tags from current month not marked
  • 22-02-4: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad inside hand sink on cook li e