RISING TIDE TAP & TABLE
523 GLEN CHEEK DR, Port Canaveral FL 32920 · 321-576-0673
Last inspected Feb 13, 2026 · 10 visits since August 2023
MAR 24
OCT 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in commercial packaging bearing indicator label.
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).
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)
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
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
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
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line in 94°F. Operator moved to flat top
Standing water in bottom of reach-in-cooler. Flip top reach-in cooler nearest walk-in cooler
Water softener salt (food) stored in a location that is not clean and dry. On floor in mop sink room.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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
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)
Misrepresentation of a fruit or fruit juice. Fresh lime and fresh lemon used on drink menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine
Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns behind the bar are soiled
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
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Equipment and utensils not properly air-dried - wet nesting. Cups in service aisle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and condenser fan covers are soiled
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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
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
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
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)
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
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On east side of interior bar
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
Covered waste receptacle not provided in women's bathroom. Large stall
Employee with no hair restraint while engaging in food preparation. Cook put on hat.
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area have build up inside.
Spray bottle containing toxic substance not labeled. 2 spray bottles in bar area not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Floor drain soiled/has accumulation of debris. Floor drain by soda machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease
Old labels stuck to food containers after cleaning.
Oct 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Operator cleaned
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Equipment and utensils not properly air-dried - wet nesting. Bar glasses have evidence of wet nesting
In-use utensil stored in sanitizer between uses. Bar utensils stored in container of sanitizer. Operator discarded
Plumbing system in disrepair. Drain line for soda gun at bar is not draining. Operator unclogged
Aug 8, 2023Inspection 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 ▾
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
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
Equipment and utensils not properly air-dried - wet nesting. Glasses at bar
Single-service articles improperly stored. Cases of single service items stored on the floor rear shed
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.