Tide Tables
12507 Cortez Road W, Cortez, FL 34215 · Permanent Food Service · License 5105348
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed in their steam table: Soup (70°F - Hot Holding) Operator stated it was reheated approximately 2hrs ago. Operator placed them on the flattop to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over ready to eat dairy products in the walk in cooler. Operator moved the eggs.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef stored over raw fish on the cook line. Operator swapped them.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed an employee filling a container with water at a hand sink. Operator had them stop using the sink and reviewed its proper use.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed their clean dishes shelf heavily rusted.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a missing hand sign at their kitchen hand sink.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.