HIGH TIDE

Name: HIGH TIDE
Address: 1200 RIVERPLACE DR, JACKSONVILLE, FL, 32207, US
Rating: 52.3

1200 RIVERPLACE DR, JACKSONVILLE, FL 32207

License #2610466

🦞 Seafood ℹ️

52.3 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 16 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIGH TIDE in JACKSONVILLE currently holds an InspectFL Health Score of 52.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 80 total violations — 12 critical, 24 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 16 observation rows: no critical rows, 4 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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HIGH TIDE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine blackish
[14-01-5] Bowl or other container with no handle used to dispense food. On flour
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Portioning cookies, no hair restraint and cook making sandwiches
[36-73-4] Floor soiled/has accumulation of debris. Blackish on floor by 1 door prep unit
[14-38-4] Food storage container/container lid cracked or broken. Container for potato salad is cracked in 1 door reach in cooler
[51-18-6] No copy of latest inspection report available. Couldnt find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by oven and handles in mop sink blackish, also build up on pipe by faucet in triple sink, exterior for grinder with old build up, blackish gaskets in upright freezer and upright cooler, shelves with build up under prep tables,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior food build up, 3 door upright cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In 3 door upright cooler, kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half an half opened 2 days ago, upright cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Owner expired in 2025, he still come a couple of hrs and prepares food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer with old build up
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By hand sink
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, discarded by employee
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cutting pitta
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Faucet in mop sink and fun by oven, exterior of pot for spaghetti, gaskets in coolers, storage shelves
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
[25-05-4] Single-service articles improperly stored. Open bag on storage area, closed by employee
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a foul of days ago, employee discarded it because it was expired
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink, after handling dirty dishes and straining spaghetti, explained to her and she washed hands again in hand sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Hazouri took test on 3-2-20
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, only one, employee placed a roll
[11-26-1] 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. For employee that doesnt have certification
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here that comes twice a week for year

Disposition: Met Inspection Standards
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Lid in container on floor
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, discarded
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by oven, exterior of grinder for croutons
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in storage area, placed them in bag
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On table, discarded by employee
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chl
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after using restroom, explained to him and he washed again
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom and grabbed a bag with food, explained to him and he washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knives only, explained to her and she took them back to triple sink
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Didnt wash dishes properly, explained to her
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, exterior of mider
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
[11-26-1] 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. For employee not trained yet
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank form, employee filled it up
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 7 months here

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. On raw rice
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in upright freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. One upright cooler
[25-05-4] Single-service articles improperly stored. Coffee filters in storage, employee placed it in bag
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of handle in triple sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, placed in sanitizer,
[08B-02-4] Displayed food not properly protected from contamination. Lemons for customers to grab, explained hinged lid, employee moved them to back
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came back from bathroom and grabbed container with portioned dressings, explained to her and she washed hands
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl for front counter, dark blue then turned a little white, employee diluted it to 100ppm
[31A-11-4] Handwash sink used for purposes other than handwashing. Trays with cooked bacon on hand sink by triple sink, mgr moved them
[11-26-1] 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. For new employee, she read it