Harvest Tide Steakhouse

The sink designated only for handwashing is being used for other purposes or isn't being properly maintained.

Code 5-205.11

The restaurant cannot prove where its shellfish (oysters, clams, mussels, etc.) came from or how fresh they are.

Code 3-203.12

Something in the restaurant's plumbing, equipment, or facility was broken or not properly maintained.

Code 5-205.15

Mops weren't hung up to dry and were left sitting in dirty water, allowing bacteria to grow.

Code 6-501.16

Disposable plates, cups, or utensils are being reused instead of thrown away after one use.

Code 4-502.13