TIDE HOUSE RESTAURANT
915 NW FLAGLER AVE, Stuart FL 34994
Last inspected Jul 28, 2026 · 12 visits since October 2023
MAR 25
SEP 25
JAN 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 small flying insects flying above cook line landing on clean food equipment in kitchen Observed approximately 3 small flying insects landing on prep table and outside of flip top cooler at kitchen prep area operator began to utilize fan to remove small flying insects from kitchen and sanitize the areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025005942 | Nov 19, 2024 | Jun 20, 2025 | $300 |
| 2--2024030022 | Apr 30, 2024 | Jun 18, 2024 | $200 |
Inspection history
12 visits, newest first
Jul 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw shell eggs - stored over sauced and cooked chicken- operator removed and stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At tall reach in cooler raw shell- 1 cracked shell eggs stored- see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler - Commercially processed reduced oxygen packaged mahi bearing a label indicating to remove from packaging before thaw not removed - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table cheese sauce 107F-hot holding- food out of temperature for 30 minutes- operator placed on stove to be reheated-.
Show the remaining 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At tall reach in cooler - milk opened Sunday not date marked- operator date marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk or indicator stating oysters are served raw/ undercooked.
Oysters tag removed from original container prior to container being emptied- Operator provided
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. At bar area windex spray bottle not labeled - operator labeled.
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. At reach in cooler - Commercially processed reduced oxygen packaged mahi bearing a label indicating to remove from packaging before thaw not removed - see stop sale.
Single-service articles not stored inverted or protected from contamination. At coffee station - single service coffee filters not protected - operator protected.
Apr 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed only 1 food employee training card And one other manager card at time of inspection
Apr 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found Observed approximately 5 small flying insects flying above cook line landing on clean food equipment in kitchen Observed approximately 3 small flying insects landing on prep table and outside of flip top cooler at kitchen prep area operator began to utilize fan to remove small flying insects from kitchen and sanitize the areas
Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); Per operator food not prepared or portioned today and left out of temperature for approximately 2 hours Operator moved to different cooler to bring to temperature Observed raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale
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. Observed only 1 food employee training card And one other manager card at time of inspection
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door opened at time of inspection
Jan 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time Of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat sauces in reach in cooler Operator stored properly
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 cooked broccoli (50F cold holding); cooked cauliflower (46F - Cold Holding); at flip top cooler with no lid. Per operator food not prepared or portioned today and left out of temperature for more than 4 hours see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked broccoli (50F cold holding); cooked cauliflower (46F - Cold Holding); at flip top cooler with no lid. Per operator food not prepared or portioned today and left out of temperature for more than 4 hours see stop sale
Clam/mussel/oyster tags not marked with last date served.
Floor area(s) covered with standing water at back kitchen
Ice buildup in walk-in freezer.
Sep 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Observed chlorine sanitizer dishwashing machine at 0 ppm. Triple sink set up at time of inspection at 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked pork in inside walk in cooler. Operator stored items properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels
Stored food not covered. Observed pizza dough uncovered on food rack in back kitchen. Operator stored items properly.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp then changed gloves and handled clean utensils without washing hands. Employee washed hands
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Make Table; Brussels sprouts stored under raw fish Operator fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top Cooler; raw fish (49F - Cold Holding) Per operator not prepared or portioned today Per operator held in overfilled container in cooler for less than an hour Operator moved to quick chill
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. At wait station flip top lowboy; Cuban sandwiches (55F - Cold Holding); ahi tuna (55F - Cold Holding); sliced tomatoes (61F - Cold Holding); Asian noodles (60F - Cold Holding); sliced turkey (58F - Cold Holding). Operator stated items not prepared or portioned today. Been held in unit over 24 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station flip top lowboy; Cuban sandwiches (55F - Cold Holding); ahi tuna (55F - Cold Holding); sliced tomatoes (61F - Cold Holding); Asian noodles (60F - Cold Holding); sliced turkey (58F - Cold Holding). Operator stated items not prepared or portioned today. Been held in unit over 24 hours. See stop sale
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored underneath equipment, not easily cleanable. Operator removed knife.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs over multiple ready to eat items in upright reach in cooler by cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna 66F. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Slaw, cut tomatoes and lettuce 55F-60F insufficient ice bath 1hr per operator. Operator re iced correctly. -Tuna in salad make table cooler 66F overnight per operator. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to clean
Handwash sink used for purposes other than handwashing. Strainer in hand sink by warewashing area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna for poke bowl, And seared tuna
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf above prep table Employee phone on shelf above make table cooler on cook line
Equipment in poor repair. Torn gasket in reach in cooler at salad station
In-use tongs stored on equipment door handle between uses. On oven door handles
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.