HIGH TIDE
99411 OVERSEAS HWY
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on both units at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on both units at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe butter (79F - Cold Holding) at cook line, as per employee less than 4 hours. Employee moved butter to reach in cooler. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked onions (112F - Hot Holding) at cook line, as per employee less than 2 hours. Employee reheat onions during inspection. cooked onions (168F - Reheating) **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. Observe cooked pasta and crab salad not date marked on unit at preparation area, as per employee over 24 hours, employee dated food during inspection. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/4/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to garlic butter container on top of reach in cooler at cook line. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored on top of flour bag at preparation area. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil containers stored on kitchen floor. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Observed plastic silverware box stored on floor at dry storage area. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (57F - Cold Holding)at cook line, as per Chef less than 1 hour, employee put butter container on ice bath. **Corrective Action Taken** **Repeat Violation**
- 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. Observed hash browns casserole not date on reach in cooler at cook line, as per employee over 24 hours. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 10/30/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).