HIGH TIDE

Name: HIGH TIDE
Address: 99411 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 86.7

99411 OVERSEAS HWY, KEY LARGO, FL 33037

License #5402785

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HIGH TIDE in KEY LARGO currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 20 total violations — 2 critical, 2 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing side tile on mens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cups on shelves above cutting board next to 3 compartment sink. Employee removed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in cooler next to stove at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal Gatorade inside reach in cooler across fryers, employee removed during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab dip dated on 01/25 inside reach in cooler at kitchen area. Operator discarded during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to stove at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice cubes inside hand wash sink at front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hash brown casserole not date marked, as per employee over 24 hours inside reach in cooler at cook line. Also observed cooked potatoes not date marked, as per operator over 24 hours in reach in cooler at cook line.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (98F - Hot Holding) on flat grill, as per employee less than 1 hour. Employee proceeded to reheat food during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on butter container at cook line, operator removed during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit next to stove at cook line.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of flour container at preparation area, employee removed during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Employee removed during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed next coconut flakes container not identified with common name at cook line, employee identified container during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line next to stove. Also observed soiled shelves at walk in cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse