DirtyFLRestaurant Inspection Data

HIGH TIDE SOCIAL HOUSE

Food safety records indicate HIGH TIDE SOCIAL HOUSE in CAPE CORAL has 6 inspections with a 2.2/5 overall rating. Recent inspections show improving food safety practices.

6095 SILVER KING BLVD, CAPE CORAL 33914

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13553805

  • N/A:No Violations Were Observed

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10926535

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Operator removed phone. Corrected On-Site
  • 12A-13-4: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 employee handle cell phone and then return to work handling food without a glove change or hand washing. Discussed with employee and observed proper hand washing and glove change. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef (54 F - Cold Holding); shrimp (54 F - Cold Holding); tuna (52 F - Cold Holding), door hand been propped open for an extended period of time. Operator secured door and iced down foods to allow for proper cooling **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. Shelled eggs on cooks line as outlined on form not date marked. Per operator eggs were removed from refrigeration less than one hour prior. Operator labeled eggs with appropriate time. 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. On cooks line, pulled pork (93 F - Hot Holding). Pork out for less than one hour. Operator decided to place pork on Time As Control **Corrective Action Taken**

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10801346

  • 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

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8728855

  • 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.

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8482448

  • 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**

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8350837

  • 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**