Rising Tide Tap & Table
Last inspected: Feb 13, 2026
100
Score
Rising Tide Tap & Table has been inspected 12 times since 2022. Rising Tide Tap & Table was last inspected on Feb 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average for Florida sits at 72, putting Rising Tide Tap & Table on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
No violations found.
100
Feb 12, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in commercial packaging bearing indicator label.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding). SEE STOP SALE In reach-in cooler on cook line nearest walk-in cooler door. pico (44F - Cold Holding); slaw (44F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding).
01B-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. Unable to provide proof for most recent hires
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Still pending
03G-50-1
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. Fully thawed raw tuna in commercial packaging bearing indicator label
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over make line in pizza area. Employee moved **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line in 94°F. Operator moved to flat top **Corrective Action Taken**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Flip top reach-in cooler nearest walk-in cooler
29-49-6
Basic - Water softener salt (food) stored in a location that is not clean and dry. On floor in mop sink room. **Corrected On-Site**
08B-74-1
41
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 7, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at pizza make line. butter (51F - Cold Holding); whipped cream (47F - Cold Holding). Held above fill line of unit In reach in cooler on cook line nearest walk in cooler slaw (52F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked mushrooms (53F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm near office and behind the bar. Diluted each to 200ppm **Corrected On-Site**
22-43-4
Intermediate - Misrepresentation of a fruit or fruit juice. Fresh lime and fresh lemon used on drink menus
52-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
16-37-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine
29-28-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
14-69-4
52
Mar 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line calamari (47F - Cold Holding); cooked noodles (47F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns behind the bar are soiled **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg on Sunday brunch menus for the eggstasy smash burger. Operator makes all menus **Corrected On-Site**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and condenser fan covers are soiled
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service aisle
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site** **Repeat Violation**
13-03-4
61
Oct 17, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ ppm. Operator diluted to 300ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line corn salsa (47F - Cold Holding); aioli (56F - Cold Holding). Operator submerged in ice **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. In hot holding unit across from walk in cooler cooked chicken (112F - Hot Holding)
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook is using bare hands to make salads. Voluntarily discarded
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machines have an accumulation of mold like substance. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On east side of interior bar **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear wall on interior of ice bins at soda machines have an accumulation of mold like substance. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat. **Corrected On-Site**
13-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Large stall
32-12-5
35
Mar 11, 2024
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area have build up inside.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in bar area not labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease
23-03-4
Basic - Floor drain soiled/has accumulation of debris. Floor drain by soda machine
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
64
Oct 10, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in bar area. Observed 3 live flying insects in service station
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Operator cleaned **Corrected On-Site**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bar glasses have evidence of wet nesting
24-08-4
Basic - In-use utensil stored in sanitizer between uses. Bar utensils stored in container of sanitizer. Operator discarded **Corrected On-Site**
10-18-5
Basic - Plumbing system in disrepair. Drain line for soda gun at bar is not draining. Operator unclogged **Corrected On-Site**
29-08-4
64
Aug 8, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm **Corrected On-Site**
22-43-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and surrounding tiles in kitchen have an accumulation of dust
36-34-5
Basic - Single-service articles improperly stored. Cases of single service items stored on the floor rear shed
25-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar
24-08-4
74
Mar 1, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In protein walk in cooler. Raw links over raw seafood. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator stated that sometimes employees will wash hands then prepare salads with bare hands
09-01-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide and vacuum sealing multiple foods
03G-50-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in pizza area is shut off at valve. Operator turned on **Corrected On-Site**
27-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Lower section of Reach in cooler across from pizza oven
29-49-6
52
Dec 2, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at rear of building
29-34-4
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 and the time removed from temperature control cannot be determined. See stop sale. No time markings for product on time control. Cooked potatoes and cooked chicken on line are not listed on paperwork. Operator updated **Corrected On-Site**
03F-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched the knob on valve for hot water at hand wash sink then began to assemble a pizza without washing hands
12A-29-4
Basic - Plumbing system in disrepair. Filtered water tank is leaking on the floor
29-08-4
Basic - Single-service articles improperly stored. Case of single service cups stored beneath chemical sternos in dry storage. Operator moved Cases of single service items stored on the floor in rear shed. **Corrective Action Taken**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured properly. Operator tethered **Corrected On-Site**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in womens handicap stall
32-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled
23-03-4
47
Frequently Asked Questions
When was Rising Tide Tap & Table last inspected?
The most recent health inspection at Rising Tide Tap & Table on file is from Feb 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rising Tide Tap & Table?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Rising Tide Tap & Table.
Has Rising Tide Tap & Table's inspection record improved over time?
Results have been roughly steady. Inspections at Rising Tide Tap & Table have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rising Tide Tap & Table means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rising Tide Tap & Table inspected?
Based on the inspection history on file, Rising Tide Tap & Table is inspected around four times per year on average.
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