High Tide
99411 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5402785
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (2 fixed by the Jul 30 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic-22
- Safety score78
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 visitJul 30, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed inside flip top across cook line egg mix (46°F - Cold Holding); tomatoes (51°F - Cold Holding); shredded cheese (52°F - Cold Holding). As per operator for more than 4 hrs. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed inside walk in cooler cooked potatoes (50°F - Cooling). As per operator since the day before. Operator segregated.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside flip top across cook line egg mix (46°F - Cold Holding); tomatoes (51°F - Cold Holding); shredded cheese (52°F - Cold Holding). As per operator for more than 4 hrs.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed inside walk in cooler cooked potatoes (50°F - Cooling). As per operator since the day before. Operator segregated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee at cook line cracked an egg and proceeded with food preparation without changing gloves. Discussed with employee proper procedures. Employee took off gloves, washed hand and put on new gloves.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed potato salad inside glass door cooler at prep area not date marked. As per operator since the day before.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink blocked by cart at back kitchen. Operator removed the cart.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed towel on cutting board across cook line. Operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed over prep area.
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.
- Stop sale
- An order that the food can’t be sold or served.