TWISTED TIDES INC

Name: TWISTED TIDES INC
Address: 211 E COCOA BEACH CSWY, COCOA BEACH, FL, 32931, US
Rating: 75

211 E COCOA BEACH CSWY, COCOA BEACH, FL 32931

License #1503858

75 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TWISTED TIDES INC in COCOA BEACH currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 47 total violations — 8 critical, 14 major, 25 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

January 20, 2026

The latest inspection on March 2, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw mahi in commercial packaging bearing indicator label. SEE STOP SALE
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stovetop utensils in standing water at 111°F. Operator placed over burner
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks and prep worker. 2 of 3 cooks put on hats
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple buckets stored on the floor in kitchen. No physical barriers
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage behind cook line
[41-10-4] Toxic substance/chemical improperly stored. Chemical sternos stored above single service pans in dry storage room behind cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dispenser chute for oasis machine at down stairs bar is soiled. Operator cleaned
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Reef ahi tuna not identified as served raw on menus. Operator marked all menus
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on runway next to upstairs service aisle
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cook used bare hands to grab cooked bacon and chop. Fully thawed raw mahi in commercial packaging bearing indicator label
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf in expo window
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook used bare hands to grab cooked bacon and chop. SEE STOP SALE
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lauren
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi in commercial packaging bearing indicator label
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw mahi in commercial packaging bearing indicator label. SEE STOP SALE
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In forward walk-in cooler, raw shelled eggs and raw pork stored above cooked ribs. Operator moved. In rear walk-in cooler, raw fish stored above case of garlic. Operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 72°F
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on floor in kitchen. Operator placed physical barrier
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as dump sink in downstairs service alley. Ice in well
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep surfaces throughout kitchen. Operator moved
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chad has been kitchen manager for a few months
[14-11-5] Equipment in poor repair. Torn gasket on forward walk-in cooler door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at downstairs bar is soiled. Operator cleaned. Soda gun nozzles at upstairs bar is soiled.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 123°F.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Replaced source container. 100ppm.

Disposition: Warning Issued
[14-69-4] Heavy Ice buildup in walk-in freezer.
[01C-03-4] Oyster tags not marked with last date served. 3 tags not marked.
[22-02-4] Can opener soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. In prep room
[24-05-4] Clean ice buckets at roof top bar not stored inverted or in a protected manner.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Upstairs roof top bar hand
[10-18-5] In-use utensil stored in sanitizer between uses. Roof top bar
[35A-03-4] Dead roaches on the floor under prep sink.
[36-24-5] Several holes in walls in the prep area, or corner coving damage to wall in the dish washing area.
[31B-02-4] No paper towels or mechanical hand drying device or soap provided at handwash sink. Side bar
[16-03-4] Accumulation of debris outside and inside warewashing machine.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Tortillas and egg roll wraps in walk in cooler 2
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs dry storage room. Installed ice machine. No hand wash sink available. No plans on file
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches on the wall by electrical outlet. Manager killed no other live activity observed.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink at end of cook line near fryers does not have a splash guard to protect plates nearby
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
[31A-11-4] Handwash sink used for purposes other than handwashing. Upstairs roof top bar hand sink used as a dump sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ice cream station
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above 3 comp sink
[10-12-5] In-use ice scoop stored on soiled surface between uses. Storage are where ice machine are stored.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Salad tongs and bowl used to mix salad and dressings.

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