HIGH TIDE
99411 OVERSEAS HWY, Key Largo FL 33037 · 305-453-2660
Last inspected Jul 30, 2026 · 9 visits since October 2023
OCT 24
MAR 25
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler cooked potatoes (50F - Cooling). As per operator since the day before. Operator segregated.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line cracked an egg and proceeded with food preparation without changing gloves. Discussed with employee proper procedures. Employee took off gloves, washed hand and put on new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top across cook line egg mix (46F - Cold Holding); tomatoes (51F - Cold Holding); shredded cheese (52F - Cold Holding). As per operator for more than 4 hrs. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler cooked potatoes (50F - Cooling). As per operator since the day before. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top across cook line egg mix (46F - Cold Holding); tomatoes (51F - Cold Holding); shredded cheese (52F - Cold Holding). As per operator for more than 4 hrs.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at back kitchen. Operator removed the cart.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato salad inside glass door cooler at prep area not date marked. As per operator since the day before.
Ceiling/ceiling tile shows damage or is in disrepair. Observed over prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on cutting board across cook line. Operator removed.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab dip dated on 01/25 inside reach in cooler at kitchen area. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab dip dated on 01/25 inside reach in cooler at kitchen area. Operator discarded during inspection.
Handwash sink used for purposes other than handwashing. Observed ice cubes inside hand wash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash brown casserole not date marked, as per employee over 24 hours inside reach in cooler at cook line. Also observed cooked potatoes not date marked, as per operator over 24 hours in reach in cooler at cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cups on shelves above cutting board next to 3 compartment sink. Employee removed during inspection.
Floor tiles missing and/or in disrepair. Observed missing side tile on men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to stove at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal Gatorade inside reach in cooler across fryers, employee removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in cooler next to stove at cook line.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); ground sausage (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (98F - Hot Holding) on flat grill, as per employee less than 1 hour. Employee proceeded to reheat food during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw container not dated marked on standing unit at kitchen area, as per employee over 24 hours. Employee dated during inspection.
Bowl or other container with no handle used to dispense food. Observed on butter container at cook line, operator removed during inspection.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of flour container at preparation area, employee removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit next to stove at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line next to stove. Also observed soiled shelves at walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed next coconut flakes container not identified with common name at cook line, employee identified container during inspection.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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)
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on both units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on both units at cook line.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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.
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.
Current Hotel and Restaurant license not displayed.
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.
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.
Food stored on floor. Observed cooking oil containers stored on kitchen floor.
Single-service articles improperly stored. Observed plastic silverware box stored on floor at dry storage area.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (76F - Cold Holding) at cook line, as per employee less than 2 hours, employee moved food to reach in cooler interior.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood stuffing not date marked inside reach in cooler at cook line, as per employee from previous day.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Still observed a hole on women's bathroom.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container a rice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind reach in cooler across dishwasher machine.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women's bathroom.
Hole in or other damage to wall. Observed a hole on wall of women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler next to stove in kitchen area.
Reach-in freezer interior have accumulation of soil residues. Observed in reach in freezer at dishwasher area.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed portioned raw chicken breast stored above raw shrimp inside reach in freezer at the back kitchen area. Employee rearranged properly during inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink in dishwasher area, employee removed during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed no training for:Linda,Rosa, Clementine,Ashley,Heather and Chrissy have been working more than 60 days.
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. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and fish dip not date marked inside reach in cooler in front ice machine. As per Manager over 24 hours.
Spray bottle containing toxic substance not labeled. Observed disinfectant spray bottle not identified in shelve next to dishwasher door entrance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women's bathroom.
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. Observed 3 raw tuna raw tuna (41F - Cold Holding) packages thawed in ROP package, in reach in cooler next to stove in kitchen area. As per employee over 24 hours, employee discarded during inspection.
Food stored on floor. Observed pickles and chicken base containers stored on floor of walk in cooler.
Hole in or other damage to wall. Observed a hole on wall of women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler next to stove in kitchen area.
Reach-in freezer interior have accumulation of soil residues. Observed in reach in freezer at dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed next to cutting board near dishwasher area.
Working containers of food removed from original container not identified by common name. Observed croutons and flour containers not identified next to ice machine. Employee labeled during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.