HIGH TIDE KITCHEN
3344 S ATLANTIC AVE, Daytona Beach FL 32118 · 386.760.0302
Last inspected Apr 27, 2026 · 8 visits since August 2023
JAN 24
AUG 24
JAN 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -commercially processed cold smoked salmon/lox. Advised operator to obtain proof of parasite destruction from supplier and keep on site if serving cold smoked/raw/undercooked fish
Ceiling/ceiling tile shows damage or is in disrepair. -some water damage visible on ceiling tiles in prep
Exterior door has a gap at the threshold that opens to the outside. -bottom right corner of back door
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -commercially processed cold smoked salmon/lox. Advised operator to obtain proof of parasite destruction from supplier and keep on site if serving cold smoked/raw/undercooked fish
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above margarine inside single door cooler in prep area -raw chicken stored above sauce/dressing inside single door cooler in back
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Zamora Tahiraj 2/18/2021, TAHIRA ERISION 2/1/2021, operator stated new exams were completed recently, waiting on certificates. Follow-up inspection required to verify compliance.
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. -Ashley
Ceiling/ceiling tile shows damage or is in disrepair. -some water damage visible on ceiling tiles in prep
Equipment in poor repair. -worn wire racks inside single door cooler in back prep area
Exterior door has a gap at the threshold that opens to the outside. -bottom right corner of back door
Water leaking from pipe and/or faucet/handle. -faucet to 3 compartment sink
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon above cooked potatoes inside stand up cooler in back -raw shell eggs above cut produce
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom door
Employee personal beverage/food not properly segregated from food to be served to the public. -employee beverage container placed on top rack next to bagged leafy greens, above other food for establishment.
Equipment in poor repair. -Can opener blade rusted -wire racks
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Shell eggs in storage unit with cracks or broken shells. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -flats of shell eggs, cream cheese
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above slicer in back
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in holding unit. -single door unit in back
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment without first washing hands. -employee entered kitchen and donned gloves for prep without washing hands -Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon stored above soup inside 2 door cooler in prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -soup 44F at edge and 44F in middle, inside 2 door cooler in prep area/in back. Manager stated cooked prior day and fully cooled to 41F. product near door after recent prep opening door. -feta cheese 50F, shredded cheddar cheese 49F, raw sausage 47F, sliced american cheese 61F inside makeline cooler across from grill, manager stated loaded 2 hours prior from storage. Removed product and placed back into cooler holding 41F or below. -Shell eggs below grill not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50F ambient 3-501.16(B) FC: (B) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink in back
Standing water in bottom of reach-in-cooler. -across from grills
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee handled bowl of pooled raw eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook touched shredded cheese in lexan on top of lowboy cooler across from grill after handling bowl of raw shell eggs. Manager replaced lexan of cheese -cook touched bowl of raw eggs prior to plating order of french toast for customer.
Employee switched from working with raw food to plating ready-to-eat food without washing hands. Single-use gloves not changed as needed after changing tasks or when soiled with raw contamination prior to changing tasks handling/plating cooked food.
Stop Sale issued due to adulteration of food product. -lexan of shredded cheese contaminated by pooled raw eggs.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cream cheese, butter on line to allow easier spreading exposed to room temperature without time marking. Manager added time from less than 1 hour prior.
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.
Handwash sink not accessible for employee use at all times. -blocked by trash can
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 to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -bread pudding individual packaged behind counter. Manager added date marks from production prior day
Ceiling/ceiling tile shows damage or is in disrepair. -above dry storage racks, bulging/da,aged ceiling tiles in corner
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -handle for knife showing significant signs of disrepair, impacting ability to keep knife handle clean. Advised to replace
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. -up front
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above sour cream inside upright cooler, manager moved fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -48F feta cheese, stem cut spinach, 49F delivered 2 hours prior inside upright cooler in back, advised to allow cold air. -Advised to monitor unit to ensure food being held 41F or below.
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.
Handwash sink used for purposes other than handwashing. -items stored inside hand sink inside kitchen
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. -kayla, new employee
Exterior door has a gap at the threshold that opens to the outside.
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.