DirtyFLRestaurant Inspection Data

HIGHLAND ST CAFE (THE)

HIGHLAND ST CAFE (THE) located in MT DORA has undergone 8 health department inspections, achieving a 1.8/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 5 months ago · 8 reports on file

185 S HIGHLAND ST

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

9/25/2025· 5mo ago

Visit ID: 13472632

Met Inspection Standards

1 high, 2 int, 12 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack - From follow-up inspection 2025-09-25: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor at cook line Floor in the corner of handwashing sink in the kitchen - From follow-up inspection 2025-09-25: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor throughout kitchen area. Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 33-01-4:Basic - - From initial inspection : Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. Several outside back door and heading to mop sink. Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2025-09-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on white Midea freezer. Fan guards in walk in cooler soiled. - From follow-up inspection 2025-09-25: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three white Midea reach in freezers in the kitchen interior soiled. Reach in cooler at cook line soiled. - From follow-up inspection 2025-09-25: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-09-25: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in the kitchen. Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall by warmer soiled. - From follow-up inspection 2025-09-25: **Time Extended**
  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator added bleach rechecked 50 ppm - From follow-up inspection 2025-09-25: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in the kitchen. Operator removed. Corrected On-Site - From follow-up inspection 2025-09-25: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Diced tomatoes (47F - Cold Holding); Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-25: **Time Extended**

7/25/2025· 7mo ago

Visit ID: 10890505

Follow-up Inspection Required

1 high, 3 int, 12 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor at cook line Floor in the corner of handwashing sink in the kitchen
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor throughout kitchen area. Repeat Violation
  • 33-01-4:Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. Several outside back door and heading to mop sink. Repeat Violation
  • 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. Reach in cooler gaskets on white Midea freezer. Fan guards in walk in cooler soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three white Midea reach in freezers in the kitchen interior soiled. Reach in cooler at cook line soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in the kitchen. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall by warmer soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator added bleach rechecked 50 ppm
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in the kitchen. Operator removed. Corrected On-Site
  • 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. Moved to freezer for quick cooling. Diced tomatoes (47F - Cold Holding); Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Repeat Violation
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 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.

1/8/2025· 1y 2mo ago

Visit ID: 8878657

Met Inspection Standards

2 high, 1 int, 15 basic

  • 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

9/3/2024· 1y 6mo ago

Visit ID: 8783088

Met Inspection Standards

3 high, 4 int, 9 basic

  • 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

4/2/2024· 1y 11mo ago

Visit ID: 8604329

Met Inspection Standards

2 basic

  • 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**

2/2/2024· 2y 1mo ago

Visit ID: 8463542

Follow-up Inspection Required

5 high, 5 int, 15 basic

  • 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

10/5/2023· 2y 5mo ago

Visit ID: 8462900

Met Inspection Standards

1 int, 5 basic

  • 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**

8/3/2023· 2y 7mo ago

Visit ID: 8381407

Follow-up Inspection Required

3 high, 3 int, 9 basic

  • 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/