HIGHLAND ST CAFE (THE)
185 S HIGHLAND ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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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).
Inspection on 4/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-04-02: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable kitchen - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/2/2024
High Priority
5
Intermediate
5
Basic
15
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 06-09-1:Basic - 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. Salmon
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in server area
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting located in dish wash area on clean rack
- 36-11-4:Basic - Floors not maintained smooth and durable kitchen
- 36-24-5:Basic - Hole in or other damage to wall under 3 compartment sink
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Wall behind equipment soiled Under equipment soiled Over of cold tables soiled
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface located across from walk in cooler
- 21-44-1:Basic - Sanitizer bucket stored equipment, utensils, linens, in dish area
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Out side the back door.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.p in kitchen
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Tomato
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled dishes and out on gloves without washing hands
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Salmon
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (63F - Cold Holding) cooked potatoes (45F - Cold Holding) **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning stored on prep table located in server area.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Per operator more than 24 hours -Quiche, ham, cooked chicken Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler soiled. Interior microwave in server aisle soiled.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 2 Benedict entrees without disclosure Warning
- 53B-13-5:Intermediate - 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled located under hand wash sink in kitchen Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 25 total violations (5 high priority, 5 intermediate, 15 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-10-05: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-10-05: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor in front of cooking equipment in kitchen area. - From follow-up inspection 2023-10-05: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental refrigerator across walk-in cooler. - From follow-up inspection 2023-10-05: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment in kitchen area. - From follow-up inspection 2023-10-05: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Electric slicer in prep area. - From follow-up inspection 2023-10-05: **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/3/2023
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in front of cooking equipment in kitchen area.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Exterior of fryer, stand up freezer in kitchen area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatoraide stored in Continental reachin cooler across walk-in cooler.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental refrigerator across walk-in cooler.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks stored on drying rack in dish area. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment in kitchen area.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher person
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook changing task.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of Hand sanitizer stored on shelf next to drinking cups. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Thomas Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Electric slicer in prep area.
- 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/
Food safety inspection conducted on 8/3/2023 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).