RISING TIDE TAP & TABLE

Food safety records indicate RISING TIDE TAP & TABLE in PORT CANAVERAL has 10 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

523 Glen Cheek Drive

Florida, 32920

Brevard County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)

Based on 10 health inspection reports

All Inspection Reports

2/13/2026· 2mo ago

Visit ID: 13631856

Met Inspection Standards

N/A:No Violations Were Observed

2/12/2026· 2mo ago

Visit ID: 13542077

Follow-up Inspection Required

3 high, 2 int, 5 basic

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. Fully thawed raw tuna in commercial packaging bearing indicator label
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over make line in pizza area. Employee moved Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line in 94°F. Operator moved to flat top **Corrective Action Taken**
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top reach-in cooler nearest walk-in cooler
08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. On floor in mop sink room. Corrected On-Site
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in commercial packaging bearing indicator label.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding).
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding). SEE STOP SALE In reach-in cooler on cook line nearest walk-in cooler door. pico (44F - Cold Holding); slaw (44F - Cold Holding) Repeat Violation Warning
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. Unable to provide proof for most recent hires
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Still pending

10/9/2025· 6mo ago

Visit ID: 13541936

Met Inspection Standards

N/A:No Violations Were Observed

10/7/2025· 6mo ago

Visit ID: 10912658

Follow-up Inspection Required

2 high, 3 int, 1 basic

14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm near office and behind the bar. Diluted each to 200ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at pizza make line. butter (51F - Cold Holding); whipped cream (47F - Cold Holding). Held above fill line of unit In reach in cooler on cook line nearest walk in cooler slaw (52F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked mushrooms (53F - Cold Holding) Repeat Violation Warning
52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Fresh lime and fresh lemon used on drink menus
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine

3/14/2025· 1y 1mo ago

Visit ID: 8992577

Met Inspection Standards

1 high, 2 int, 3 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site Repeat Violation
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service aisle
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and condenser fan covers are soiled
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line calamari (47F - Cold Holding); cooked noodles (47F - Cold Holding) Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns behind the bar are soiled Repeat Violation
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg on Sunday brunch menus for the eggstasy smash burger. Operator makes all menus Corrected On-Site

10/17/2024· 1y 6mo ago

Visit ID: 8992289

Met Inspection Standards

N/A:No Violations Were Observed

10/1/2024· 1y 6mo ago

Visit ID: 8732039

Follow-up Inspection Required

4 high, 3 int, 3 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear wall on interior of ice bins at soda machines have an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Large stall
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat. Corrected On-Site
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook is using bare hands to make salads. Voluntarily discarded
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ ppm. Operator diluted to 300ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line corn salsa (47F - Cold Holding); aioli (56F - Cold Holding). Operator submerged in ice **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit across from walk in cooler cooked chicken (112F - Hot Holding)
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machines have an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On east side of interior bar Warning

3/11/2024· 2y 1mo ago

Visit ID: 8629479

Met Inspection Standards

2 int, 5 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
36-73-4:Basic - Floor drain soiled/has accumulation of debris. Floor drain by soda machine
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease
16-46-4:Basic - Old labels stuck to food containers after cleaning.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area have build up inside.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in bar area not labeled. Corrected On-Site

10/10/2023· 2y 6mo ago

Visit ID: 8520874

Met Inspection Standards

1 high, 1 int, 4 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bar glasses have evidence of wet nesting
10-18-5:Basic - In-use utensil stored in sanitizer between uses. Bar utensils stored in container of sanitizer. Operator discarded Corrected On-Site
29-08-4:Basic - Plumbing system in disrepair. Drain line for soda gun at bar is not draining. Operator unclogged Corrected On-Site
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in bar area. Observed 3 live flying insects in service station
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Operator cleaned Corrected On-Site

8/8/2023· 2y 8mo ago

Visit ID: 8353397

Met Inspection Standards

1 high, 3 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and surrounding tiles in kitchen have an accumulation of dust
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar
25-05-4:Basic - Single-service articles improperly stored. Cases of single service items stored on the floor rear shed
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site