High Tide
Last inspected: Feb 3, 2026
45
Score
Inspectors have visited High Tide nine times, with records going back to 2022. The newest entry in the record is dated Feb 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “ready-to-eat”, which has been cited five times.
That's lower than the typical Key Largo restaurant, which scores around 69. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab dip dated on 01/25 inside reach in cooler at kitchen area. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab dip dated on 01/25 inside reach in cooler at kitchen area. Operator discarded during inspection.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes inside hand wash sink at front counter.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash brown casserole not date marked, as per employee over 24 hours inside reach in cooler at cook line. Also observed cooked potatoes not date marked, as per operator over 24 hours in reach in cooler at cook line. **Repeat Violation**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cups on shelves above cutting board next to 3 compartment sink. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed missing side tile on men's bathroom.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to stove at cook line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal Gatorade inside reach in cooler across fryers, employee removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in cooler next to stove at cook line.
22-16-4
45
Aug 26, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); ground sausage (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (98F - Hot Holding) on flat grill, as per employee less than 1 hour. Employee proceeded to reheat food during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw container not dated marked on standing unit at kitchen area, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on butter container at cook line, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of flour container at preparation area, employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit next to stove at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line next to stove. Also observed soiled shelves at walk in cooler.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed next coconut flakes container not identified with common name at cook line, employee identified container during inspection. **Corrected On-Site**
02D-01-5
41
Mar 4, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
61
Oct 30, 2024
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. Observed garlic butter (57F - Cold Holding)at cook line, as per Chef less than 1 hour, employee put butter container on ice bath. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash browns casserole not date on reach in cooler at cook line, as per employee over 24 hours. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to garlic butter container on top of reach in cooler at cook line. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored on top of flour bag at preparation area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cooking oil containers stored on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Observed plastic silverware box stored on floor at dry storage area. **Corrected On-Site**
25-05-4
61
May 6, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (76F - Cold Holding) at cook line, as per employee less than 2 hours, employee moved food to reach in cooler interior. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood stuffing not date marked inside reach in cooler at cook line, as per employee from previous day. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hole in or other damage to wall. Still observed a hole on women's bathroom. **Repeat Violation**
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container a rice machine. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind reach in cooler across dishwasher machine.
36-27-5
50
Dec 19, 2023
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
82
Oct 24, 2023
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed portioned raw chicken breast stored above raw shrimp inside reach in freezer at the back kitchen area. Employee rearranged properly during inspection. **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink in dishwasher area, employee removed during inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed no training for:Linda,Rosa, Clementine,Ashley,Heather and Chrissy have been working more than 60 days.**Warning** **Warning**
53B-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. Provided form during inspection. **Warning**
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. Observed cooked pasta and fish dip not date marked inside reach in cooler in front ice machine. As per Manager over 24 hours. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed disinfectant spray bottle not identified in shelve next to dishwasher door entrance. **Warning**
41-17-4
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. Provided form during inspection. **Warning**
11-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to cutting board near dishwasher area. **Warning**
21-12-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women's bathroom.
32-04-4
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. Observed 3 raw tuna raw tuna (41F - Cold Holding) packages thawed in ROP package, in reach in cooler next to stove in kitchen area. As per employee over 24 hours, employee discarded during inspection. **Warning**
06-09-1
Basic - Food stored on floor. Observed pickles and chicken base containers stored on floor of walk in cooler. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed a hole on wall of women's bathroom.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler next to stove in kitchen area. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed croutons and flour containers not identified next to ice machine. Employee labeled during inspection. **Corrected On-Site** **Warning**
02D-01-5
Basic - Reach-in freezer interior have accumulation of soil residues. Observed in reach in freezer at dishwasher area. **Warning**
22-16-4
27
Jun 22, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
Sep 2, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2022-09-02: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
32-04-4
95
Frequently Asked Questions
When was High Tide last inspected?
The most recent health inspection at High Tide on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at High Tide?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at High Tide.
How does High Tide compare to other restaurants in Key Largo?
High Tide most recently scored 45 out of 100, which is lower than the Key Largo average of 69.
Has High Tide's inspection record improved over time?
Results have been roughly steady. Inspections at High Tide have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at High Tide means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is High Tide inspected?
Based on the inspection history on file, High Tide is inspected around three times per year on average.
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