HIGH TIDE KITCHEN

High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2026-04-27: -must be in compliance upon the next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some water damage visible on ceiling tiles in prep Warning - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom right corner of back door Warning - From follow-up inspection 2026-04-27: Time Extended

High Priority - 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 Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom door

Basic - 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.

Basic - Equipment in poor repair. -Can opener blade rusted -wire racks

High Priority - Shell eggs in storage unit with cracks or broken shells. See stop sale.

High Priority - 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 Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above slicer in back

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -single door unit in back

High Priority - 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.

High Priority - 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.

High Priority - Stop Sale issued due to adulteration of food product. -lexan of shredded cheese contaminated by pooled raw eggs.

High Priority - 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. Corrected On-Site

Intermediate - 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.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can

Intermediate - 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

Intermediate - 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.

Intermediate - 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 Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above dry storage racks, bulging/da,aged ceiling tiles in corner

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. -handle for knife showing significant signs of disrepair, impacting ability to keep knife handle clean. Advised to replace

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. -up front

High Priority - 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 Corrected On-Site

High Priority - 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. Corrective Action Taken

Intermediate - 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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside hand sink inside kitchen Corrected On-Site

Intermediate - 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 Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - 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. (Butter spread 61F - Cold Holding - less than 1 hour) Manager added timer. Corrected On-Site

Intermediate - 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. Corrected On-Site

Intermediate - 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 employee health agreement Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. -mens/womens restrooms

Basic - Nonfood-contact surface soiled with food debris or dust. -shelving above 3 compartment sink/dishmachine

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tcs spread 60F, less than 1 hour sitting out. Manager placed into cooler. Corrective Action Taken

High Priority - 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. -shell eggs on cook line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -bucket stored inside hand sink next to 3 compartment sink Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -nova lox sandwich on some smaller menus, item on menu must show indicator noting to disclosure of consumer advisory. Manager had employee correct menus. . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop next to clean plates out front

Basic - Hole in or other damage to wall. -small storage area next to office in back

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink out front

High Priority - Cook handled soiled dishes or utensils and then handled food without washing hands. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cracked raw shell eggs before handling plate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored with bag contacting/overhanging cooked sausage patties, manager corrected Corrected On-Site

High Priority - 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 controls. -3 flats of raw shell eggs on cook line, manager states placed here 10 minutes prior.

Basic - Can opener blade showing rust that has pitted the surface. -manager stated they do not use, recommended to discard/replace

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and car keys next to mixer bowl Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. -manager states recent delivery.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle resting inside cooked potatoes Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers up front

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -carrots stored above lettuce Corrected On-Site