RAFIKI TIKI CAFFE & GRILL
East 13th Street
Florida, 33404
Palm Beach County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 6/10/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4: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.
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink. Warning
- 23-03-4: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
- 02D-01-5: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
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage 2 cans of fire roasted diced tomatoes dented, see stop sale
- 22-02-4: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
- 31A-11-4: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
Food safety inspection conducted on 6/10/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 5/6/2024
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5: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.
- 01B-36-5: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.
- 08A-05-6: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
- 01B-02-5: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.
- 03A-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
- 22-02-4: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**
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).
Inspection on 11/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/9/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4: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**
Food safety inspection conducted on 11/9/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-12-5: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
- 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. Warning
- 03A-02-5: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
- 31B-02-4: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
Food safety inspection conducted on 11/8/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).