HIGH TIDE SOCIAL HOUSE
6095 SILVER KING BLVD, Cape Coral FL 33914 · 239-341-4441
Last inspected Aug 6, 2026 · 9 visits since August 2023
OCT 24
MAR 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs 68F on cook line in container. The Chef filled out Time As Public Health Form for Shelled Eggs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 6, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ani Tuna Flatbread not designated as having a raw ingredient, discussed with operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates issued on 07-12-2023 and expired on 07-12-2026
Jul 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator set up three compartment sink to sanitize.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing with operator
Raw animal food stored over or with unwashed produce. Cases of raw chicken stored over open containers of unwashed potatoes in walk in cooler. Observed operator correct violations in order to meet inspection standards. This is a repeat violation from the previous inspection dated 04-09-2026
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ani Tuna Flatbread not designated as having a raw ingredient, discussed with operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates issued on 07-12-2023 and expired on 07-12-2026
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink container stored on shelf with clean food containers. Observed operator correct violations in order to meet inspection standards.
Employee eating in a food preparation or other restricted area. Employee eating fruit while operating dish machine. Made operator aware and he discussed with team member
Working containers of food removed from original container not identified by common name. Container of pistachios on shelf without a label. Operator labeled as pistachios.
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed potatoes in walk in cooler. Operator moved foods to proper storage.
Clam/mussel/oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks observed on cooks line and prep table. Observed operator correct violations in order to meet inspection standards.
Standing water in bottom of reach-in-cooler. On cooks line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cooks line underneath char grill floor is no longer properly sealed.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone and then return to work handling food without a glove change or hand washing. Discussed with employee and observed proper hand washing and glove change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef (54 F - Cold Holding); shrimp (54 F - Cold Holding); tuna (52 F - Cold Holding), door hand been propped open for an extended period of time. Operator secured door and iced down foods to allow for proper cooling
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 and the time removed from temperature control cannot be determined. Shelled eggs on cooks line as outlined on form not date marked. Per operator eggs were removed from refrigeration less than one hour prior. Operator labeled eggs with appropriate time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line, pulled pork (93 F - Hot Holding). Pork out for less than one hour. Operator decided to place pork on Time As Control
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Operator removed phone.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in walk-in cooler. The Chef moved the raw steaks under the raw pork in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs 68F on cook line in container. The Chef filled out Time As Public Health Form for Shelled Eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and sandwich maker soiled.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink. Educated operators to only use handwashing sink for handwashing only.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Manager Time as Public Health for shelled eggs on cook line. The form was filled out during inspection.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw chicken wings (45F - Cold Holding); raw calamari (46F - Cold Holding) in reach-in cooler across from pizza maker. The operator is placing all raw products on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates above prep table unprotected.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from pizza maker ambient temperature 46F.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager changed out sanitizer bucket
Raw animal food stored over or with unwashed produce in walk-in cooler. Emailed manager HR Form 5030-098 Safe Refrigeration (Proper Storage).
Employee eating in a food preparation or other restricted area. Observed operator drinking on cook line.
Food stored on floor. Observed container of cut potatoes on floor in front of stand up reach-in cooler.
In-use tongs stored on equipment door handle between uses.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching shirt and pants while engaging in food preparation. The chef educated cook on proper hand washing after touching cloths or skin.
Handwash sink used for purposes other than handwashing. Observed operator filling water container in hand washing sink in kitchen. Educated operator on only using hand washing sink for hand washing only.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. The operator removed knives from in between reach-in coolers.
Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled under pizza prep station.
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.