High Tide Kitchen
Last inspected: Feb 24, 2026
50
Score
Public records show nine inspections at High Tide Kitchen stretching back to 2022. The latest inspection on file is from Feb 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food identified”, showing up three times.
Restaurants in Daytona Beach average 71, so High Tide Kitchen trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Jul 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
74
Jan 24, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Shell eggs in storage unit with cracks or broken shells. See stop sale.
01B-14-4
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**
03F-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above slicer in back
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -single door unit in back
05-09-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
61
Sep 10, 2024
Routine - Food
No violations found.
100
Aug 30, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment without first washing hands. -employee entered kitchen and donned gloves for prep without washing hands -Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon stored above soup inside 2 door cooler in prep area **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -soup 44F at edge and 44F in middle, inside 2 door cooler in prep area/in back. Manager stated cooked prior day and fully cooled to 41F. product near door after recent prep opening door. -feta cheese 50F, shredded cheddar cheese 49F , raw sausage 47F, sliced american cheese 61F inside makeline cooler across from grill, manager stated loaded 2 hours prior from storage. Removed product and placed back into cooler holding 41F or below. -Shell eggs below grill not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50F ambient**Warning** 3-501.16(B) FC: (B) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less. **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink in back **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. -across from grills
29-49-6
50
Jan 29, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
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.
12A-27-4
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.
12A-12-4
High Priority - Stop Sale issued due to adulteration of food product. -lexan of shredded cheese contaminated by pooled raw eggs.
01B-03-5
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**
03F-02-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can
31A-09-4
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
11-26-1
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.
53B-13-5
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**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above dry storage racks, bulging/da,aged ceiling tiles in corner
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. -handle for knife showing significant signs of disrepair, impacting ability to keep knife handle clean. Advised to replace
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. -up front
31B-04-4
26
Aug 7, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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**
08A-05-6
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**
03A-02-5
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside hand sink inside kitchen **Corrected On-Site**
31A-11-4
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**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
52
Feb 2, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 12, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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**
03A-02-5
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**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -bucket stored inside hand sink next to 3 compartment sink **Corrected On-Site**
31A-11-4
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**
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area
36-32-5
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
40-06-5
Basic - Hole in or other damage to wall. -small storage area next to office in back
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink out front
31B-04-4
47
Frequently Asked Questions
When was High Tide Kitchen last inspected?
The most recent health inspection at High Tide Kitchen on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at High Tide Kitchen?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at High Tide Kitchen.
How does High Tide Kitchen compare to other restaurants in Daytona Beach?
High Tide Kitchen most recently scored 50 out of 100, which is lower than the Daytona Beach average of 71.
Has High Tide Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at High Tide Kitchen have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at High Tide Kitchen 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 Kitchen inspected?
Based on the inspection history on file, High Tide Kitchen is inspected around three times per year on average.
Nearby Restaurants