High Tide Social House
Last inspected: Apr 9, 2026
67
Score
Going back to 2023, High Tide Social House has eight inspections in the public record. The most recent visit was on Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average Cape Coral facility scores 77, putting High Tide Social House on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed potatoes in walk in cooler. Operator moved foods to proper storage. **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cooks line underneath char grill floor is no longer properly sealed.
36-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks observed on cooks line and prep table. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line.
29-49-6
67
Oct 22, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone and then return to work handling food without a glove change or hand washing. Discussed with employee and observed proper hand washing and glove change. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef (54 F - Cold Holding); shrimp (54 F - Cold Holding); tuna (52 F - Cold Holding), door hand been propped open for an extended period of time. Operator secured door and iced down foods to allow for proper cooling **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 and the time removed from temperature control cannot be determined. Shelled eggs on cooks line as outlined on form not date marked. Per operator eggs were removed from refrigeration less than one hour prior. Operator labeled eggs with appropriate time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line, pulled pork (93 F - Hot Holding). Pork out for less than one hour. Operator decided to place pork on Time As Control **Corrective Action Taken**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Operator removed phone. **Corrected On-Site**
40-06-5
52
Mar 19, 2025
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs 68F on cook line in container. The Chef filled out Time As Public Health Form for Shelled Eggs. **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in walk-in cooler. The Chef moved the raw steaks under the raw pork in walk-in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and sandwich maker soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink. Educated operators to only use handwashing sink for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Manager Time as Public Health for shelled eggs on cook line. The form was filled out during inspection. **Corrected On-Site**
03F-10-5
55
Oct 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw chicken wings (45F - Cold Holding); raw calamari (46F - Cold Holding) in reach-in cooler across from pizza maker. The operator is placing all raw products on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line.
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from pizza maker ambient temperature 46F.
14-74-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates above prep table unprotected.
24-05-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
67
Jan 30, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce in walk-in cooler. Emailed manager HR Form 5030-098 Safe Refrigeration (Proper Storage). **Corrective Action Taken**
08A-04-5
High Priority - 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. The manager changed out sanitizer bucket **Corrected On-Site**
22-41-4
Basic - Employee eating in a food preparation or other restricted area. Observed operator drinking on cook line.
12B-02-4
Basic - Food stored on floor. Observed container of cut potatoes on floor in front of stand up reach-in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
64
Aug 24, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
67
Feb 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was High Tide Social House last inspected?
The most recent health inspection at High Tide Social House on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at High Tide Social House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at High Tide Social House.
How does High Tide Social House compare to other restaurants in Cape Coral?
High Tide Social House most recently scored 67 out of 100, which is lower than the Cape Coral average of 77.
Has High Tide Social House's inspection record improved over time?
Results have been roughly steady. Inspections at High Tide Social House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at High Tide Social House 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 Social House inspected?
Based on the inspection history on file, High Tide Social House is inspected around three times per year on average.
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