HIGH TIDE HARRY'S
Semoran Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 10/8/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ice machine in server area
- 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. Scoop in sugar in oyster area Operator put handle up Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk beer cooler Vents in ice machine by walk in cooler
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster reach in cooler Repeat Violation
Food safety inspection conducted on 10/8/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 7/12/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In drink storage room
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.white build up over breading station Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and drink cup on server prep table Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by walk in cooler
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine in server area and shucker area. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Steam table 108F, recheck 158F Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ice and cakes in reach in cooler by walk in cooler. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on shelf in shucker station Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Date marked at time shucked.
Food safety inspection conducted on 7/12/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 5/17/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vents and pipes over breading station excessive dust.
- 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. Tuna in make table in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In oyster reach in cooler Over breading station
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink across from dish area. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna not removed for thawing. 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.
Food safety inspection conducted on 5/17/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
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. Bar area, oyster area and expo line. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bucket of ice to keep oysters cold on floor. 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. Ice scoop in bucket of ice for oysters. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 82F On side of flat grill on cookline. Operator put water on grill to bring temperature. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (45F - Cold Holding); conch (46F - Cold Holding) Per operator less than an hour because came from 2 door reach in cooler. Operator put in freezer to rapid chill. **Corrective Action Taken** Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle by mop sink outside. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/3/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 1/19/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back prep area. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, dish area. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Handsink by back ice machine.
- 14-69-4:Basic - Ice buildup in walk-in freezer. Around door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of standing water. Glass door cooler in kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster reach in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Dish machine.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream in reach in cooler in kitchen. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/19/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 11/7/2023
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on dish rack. Ice scoops 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. Drink cup on server area. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Closest to dish area.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Not dispensing. Manager changed to chlorine sanitizing. Measured at 50ppm. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat ribs. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Romaine lettuce in glass door cooler 45F Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Romaine lettuce in glass door cooler 45F Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on wrong side of splitter.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For some employees. Emailed form to operator. **Corrective Action Taken**
- 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. Baked potatoes in produce walk in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Oyster bar area. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter dated 10/22. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook breaded raw fish then handled single service to go container. Operator coached employee on proper hand washing **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce tomato set up (46F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce tomato set up (46F - Cold Holding) in two door glass cooler at expo. Operator discarded. raw salmon (48F - Cold Holding); raw grouper (44-51F - Cold Holding. In lowboy on cookline, operator states in unit less than 4 hours, placed ice on product to chill **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Steel wool in back handsink Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).