HIGHLAND ST CAFE (THE)
185 S HIGHLAND ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
1
Basic
15
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - black and pink substance on white kick plate in ice machine. **Repeat Violation**
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Pepsi stored on drink counter across ice machine. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under coking equipment in kitchen.
- 36-11-4:Basic - Floors not maintained smooth and durable. - kitchen area. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. - cooking oil in kitchen. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer. - freezer #1 **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler gasket -Hood filters **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - continental reach in Frig.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. -Outside back door. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 72° butter on tables in dining area. Per operator set out 2 hours prior. Operator removed placed in freezer for quick cool. New Temperature 32°**Corrected On-Site** **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on can good speed rack. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line. - toaster on cooks line - can opener **Repeat Violation**
Food safety inspection conducted on 1/8/2025 revealed 18 total violations (2 high priority, 1 intermediate, 15 basic).
Inspection on 9/3/2024
High Priority
3
Intermediate
4
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-11-4:Basic - Floors not maintained smooth and durable. - floors in kitchen area.
- 08B-38-4:Basic - Food stored on floor. - cooking oil in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer. - freezer #1
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gasket walk-in cooler door.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. - out side back door.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over cooked roast beef. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 70° Less than 4 hours. Operator placed in reach in cooler. **Corrected On-Site**
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. - cooked potatoes. Out 1 hour prior Per operator. Operator placed correct time. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - brown cutting board in prep area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - scrubber stored in hand sink in kitchen .
- 53A-05-6:Intermediate - 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/
- 11-26-1:Intermediate - 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. - new hire
Food safety inspection conducted on 9/3/2024 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).