HIGH TIDE SOCIAL HOUSE
6095 SILVER KING BLVD, CAPE CORAL 33914
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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5951 SILVER KING BLVD
Cape Coral, FL
5951 SILVER KING BLVD
Cape Coral, FL
All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in walk-in cooler. The Chef moved the raw steaks under the raw pork in walk-in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs 68F on cook line in container. The Chef filled out Time As Public Health Form for Shelled Eggs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and sandwich maker soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink. Educated operators to only use handwashing sink for handwashing only. **Corrective Action Taken**
- 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. Emailed Manager Time as Public Health for shelled eggs on cook line. The form was filled out during inspection. Corrected On-Site
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates above prep table unprotected.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from pizza maker ambient temperature 46F.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw chicken wings (45F - Cold Holding); raw calamari (46F - Cold Holding) in reach-in cooler across from pizza maker. The operator is placing all raw products on ice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line.
Food safety inspection conducted on 10/22/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 1/30/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed operator drinking on cook line.
- 08B-38-4:Basic - Food stored on floor. Observed container of cut potatoes on floor in front of stand up reach-in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 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. The manager changed out sanitizer bucket Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce in walk-in cooler. Emailed manager HR Form 5030-098 Safe Refrigeration (Proper Storage). **Corrective Action Taken**
Food safety inspection conducted on 1/30/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/24/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. The operator removed knives from in between reach-in coolers. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled under pizza prep station.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching shirt and pants while engaging in food preparation. The chef educated cook on proper hand washing after touching cloths or skin. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator filling water container in hand washing sink in kitchen. Educated operator on only using hand washing sink for hand washing only. **Corrective Action Taken**
Food safety inspection conducted on 8/24/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).