HIGH TIDE KITCHEN

Name: HIGH TIDE KITCHEN
Address: 3344 S ATLANTIC AVE, DAYTONA BEACH, FL, 32118, US
Rating: 53.7

3344 S ATLANTIC AVE, DAYTONA BEACH, FL 32118

License #7404864

🍽️ American ℹ️

53.7 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 7 findings · 2 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 KITCHEN in DAYTONA BEACH currently holds an InspectFL Health Score of 53.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 48 total violations — 15 critical, 10 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 10, 2024

The latest inspection on October 2, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51-53F, sausage patties inside drawer under flat top less than 2 hours per manager, moved to other cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dusty fan cover above dish machine in back
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-33-4] Can opener blade with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked fish stored above oil/other condiments inside reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. -area behind fryers on cook line
[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/ -zamira, expired 2/2026

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -above dry storage racks, bulging/da,aged ceiling tiles in corner
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. -handle for knife showing significant signs of disrepair, impacting ability to keep knife handle clean. Advised to replace
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -up front
[12A-27-4] Employee handled bowl of pooled raw eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook touched shredded cheese in lexan on top of lowboy cooler across from grill after handling bowl of raw shell eggs. Manager replaced lexan of cheese -cook touched bowl of raw eggs prior to plating order of french toast for customer.
[12A-12-4] Employee switched from working with raw food to plating ready-to-eat food without washing hands. Single-use gloves not changed as needed after changing tasks or when soiled with raw contamination prior to changing tasks handling/plating cooked food.
[01B-03-5] Stop Sale issued due to adulteration of food product. -lexan of shredded cheese contaminated by pooled raw eggs.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cream cheese, butter on line to allow easier spreading exposed to room temperature without time marking. Manager added time from less than 1 hour prior.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by trash can
[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. -provided form to operator
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -bread pudding individual packaged behind counter. Manager added date marks from production prior day