DirtyFLRestaurant Inspection Data

HIGH TIDES

HIGH TIDES has 6 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 6 reports on file

801 Seabreeze Boulevard
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13593232

Met Inspection Standards

1 high, 2 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Two compartments reach in cooler, soil residue in two handles. Employee cleaned. Corrected On-Site
  • 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. Packages of grouper fish, per manager fish on thawing two hours ago, employee removed from bags. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water, employee removed Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cooking orders and drinking water from open bottle , after manager instructed, employee discarded gloves and washed hands. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between corner of prep table and compartment sink. Employee removed. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup used to dispense ice, employee removed. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups below prep sink , subject to water splash.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packages of grouper fish being defrost in standing water. Employee removed from water.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server bring soiled plates, then grab clean plates with new customers orders. After manager instructed, employee washed hands and put in new pair of gloves. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line Repeat Violation

12/10/2025· 3mo ago

Visit ID: 10942015

Met Inspection Standards

1 int, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor at bar. Operator properly stored. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels stored at hand wash sink in kitchen. Operator provided. Corrected On-Site

3/11/2025· 1y ago

1 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above bacon and lemons inside reach in cooler in kitchen. Employee properly stored. Corrected On-Site

8/1/2024· 1y 7mo ago

1 high, 1 int, 3 basic

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. At the bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap dispenser and paper towel dispenser surface soiled with grease, food debris, dirt, slime or dust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In flip top 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. Observed cooked peppers and onions (95F - Hot Holding) on top of stove .per chef held out of temperature less than 2 hours. Employee placed on flat top to reheat to 165F **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

4/23/2024· 1y 10mo ago

Visit ID: 8615213

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hand wash sink and soap dispenser in kitchen, next to deep fryers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance on soda nozzles throughout bar. Operator had bartenders wash, rinse, and sanitize all soda gun nozzles during inspection. Corrected On-Site

2/19/2024· 2y ago

Visit ID: 8349429

Met Inspection Standards

1 int, 2 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket outside kitchen area. Operator hung mop up. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour not in original package not labeled above prep table. Operator wrote common name on container. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by mini prep table. Operator moved. Corrected On-Site