High Tide Harry's
Last inspected: Jan 14, 2026
70
Score
High Tide Harry's appears in inspection records 12 times, starting in 2022. The most recent visit was on Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up five times.
By comparison, the average Orlando facility scores 79, putting High Tide Harry's on the weaker side. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few on cookline
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. On cookline
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent ice machine in prep area
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster cooler **Repeat Violation**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar. Operator put on top of another bucket. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table
29-49-6
70
Jul 16, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (46F) per operator less than 2 hours Operator put in freezer to rapid chill **Corrective Action Taken**
03A-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster bar reach in cooler Under make table **Repeat Violation**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in bar area. Operator put on top of bucket **Corrected On-Site**
21-44-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server area Operator flipped **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of ice cream freezer
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door to oyster bar. Operator locked door and put sign on to use other door **Corrective Action Taken**
35B-03-4
67
Oct 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Ice machine in server area
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar in oyster area Operator put handle up **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk beer cooler Vents in ice machine by walk in cooler
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster reach in cooler **Repeat Violation**
14-33-4
82
Jul 12, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
39
May 17, 2024
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna not removed for thawing. 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.
01B-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vents and pipes over breading station excessive dust.
36-34-5
Basic - 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. Tuna in make table in kitchen.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In oyster reach in cooler Over breading station
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink across from dish area. **Corrected On-Site**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler.
36-27-5
64
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 19, 2024
Complaint Full
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream in reach in cooler in kitchen. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back prep area. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, dish area. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Handsink by back ice machine.
14-11-5
Basic - Ice buildup in walk-in freezer. Around door.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of standing water. Glass door cooler in kitchen.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Oyster reach in cooler.
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Dish machine.
29-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
58
Nov 7, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on wrong side of splitter.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat ribs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Romaine lettuce in glass door cooler 45F **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Romaine lettuce in glass door cooler 45F **Repeat Violation**
03A-02-5
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. For some employees. Emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes in produce walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Oyster bar area. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter dated 10/22. **Corrected On-Site**
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on dish rack. Ice scoops **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink cup on server area. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Closest to dish area.
14-33-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Not dispensing. Manager changed to chlorine sanitizing. Measured at 50ppm. **Corrective Action Taken**
21-08-4
29
Aug 16, 2023
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Mar 27, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi fish (45F - Cold Holding); salmon (46F - Cold Holding); raw shrimp (51F - Cold Holding) Operator ice bath second temperature down to mahi fish (39f-cold holding),salmon (40f-cold hiding ), raw shrimp (40f-cold holding). **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods .
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area . **Repeat Violation**
24-08-4
Basic - Light not functioning. By the hoods .
36-62-4
61
Nov 2, 2022
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times./ employee hand sink used for other purposes, hose connected to clean ice machine . **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair./ reach in cooler gasket cook line
14-11-5
Basic - Food-contact surface not smooth and easily cleanable./ tongs prep area
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temperature 113 ice cream area **Corrected On-Site**
10-07-4
Basic - Ripped/worn tin foil used as shelf cover./ cook line
14-20-4
67
Oct 10, 2022
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Frequently Asked Questions
When was High Tide Harry's last inspected?
The most recent health inspection at High Tide Harry's on file is from Jan 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at High Tide Harry's?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at High Tide Harry's.
How does High Tide Harry's compare to other restaurants in Orlando?
High Tide Harry's most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has High Tide Harry's inspection record improved over time?
Results have been roughly steady. Inspections at High Tide Harry's have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at High Tide Harry's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is High Tide Harry's inspected?
Based on the inspection history on file, High Tide Harry's is inspected around four times per year on average.
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