TWISTED TIDES INC

Name: TWISTED TIDES INC
Address: 211 E COCOA BEACH CSWY, COCOA BEACH, FL, 32931, US
Rating: 68.7

211 E COCOA BEACH CSWY, COCOA BEACH, FL 32931

License #1503858

68.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TWISTED TIDES INC in COCOA BEACH currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 10 major, 20 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 included 3 critical violations, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

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

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.

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
[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
[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
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage behind cook line
[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
[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
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf in expo window

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
[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
[14-11-5] Equipment in poor repair. Torn gasket on forward walk-in cooler door
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as dump sink in downstairs service alley. Ice in well
[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.
[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
[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
[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
[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

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