Tide & Tonic
1940 Hwy A1A, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1504047
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (2 fixed by the Aug 10 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 10 basic (1 repeat)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On countertop next to fryers used batter station (77°F - Cold Holding). Educated operator on need for tracking.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed live flying insects: 4 behind interior bar. 6 on walls between interior bar and restrooms 2 at interior service station
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
In service station and behind exterior bar. Discarded
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Tuna lollipop, salad and wonton. Operator marked each item on menus
Fixed on the spot
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided signage
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
All kits damaged or expired
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on water filter for ice machine
Basic10
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Interior of doors. Kitchen unit
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice bin for soda machine in service line is soiled. Upper rear seam. Underside of cover
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo boxes at exterior bar not inverted. Chef flipped. In rear dry storage. Gloves stored below paints.
Fixed on the spot
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Fixed on the spot
Reuse of single-service or single-use articles.
Tomato box reused to store onions
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Missing at exterior bar
Standing water in bottom of reach-in-cooler.
Bottom of reach-in beer cooler at interior bar
Repeat violation
Code 52, Misrepresentation or misbranding: Establishment advertised homemade food items, but used food items received already prepared.
Caesar dressing listed as homemade. Using Ken's. Crossed off of menus
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.