HIGHLAND ST CAFE (THE)

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

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

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

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

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

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

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

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2025-09-25: Time Extended

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

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

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

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

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

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

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

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

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on can good speed rack. Corrected On-Site

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

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. -under coking equipment in kitchen.

Basic - Floors not maintained smooth and durable. - kitchen area. Repeat Violation

Basic - Food stored on floor. - cooking oil in kitchen. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. - freezer #1 Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler gasket -Hood filters Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. - continental reach in Frig.

Basic - Unnecessary items/unused equipment on the premises. -Outside back door. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

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

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

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.

Intermediate - Handwash sink used for purposes other than handwashing. - scrubber stored in hand sink in kitchen .

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/

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not maintained smooth and durable. - floors in kitchen area.

Basic - Food stored on floor. - cooking oil in kitchen.

Basic - Ice buildup in reach-in freezer. - freezer #1

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gasket walk-in cooler door.

Basic - Unnecessary items/unused equipment on the premises. - out side back door.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable kitchen - From follow-up inspection 2024-04-02: Time Extended

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

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

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-10-05: Time Extended

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

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

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

High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored over clean utensils next to file cabinet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water stored on shelf above make line in kitchen area. Corrected On-Site

Basic - Equipment in poor repair. Gasket on cooks line freezer.

Basic - Floor area(s) covered with standing water. In between bag n box rack and walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in hallway area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding units across flat top grills on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of flat top grill and fryers on cooks line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues Continental stand up cooler .

Basic - Stored food not covered. Cooked potatoes in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind hot holding units. Wall behind flat top grills.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual Butter packets 52°F at the server station. Operator thought the butter packets were on his time plan and they were not, but he did add to the plan. Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket over 200+ ppm on the cooks line. Operator remade and was 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks at the dish machine soiled

Intermediate - Non-pitting surface rust on food-contact equipment at the Shelf under the prep table on the cooks line has

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Deann

Intermediate - Squeeze bottle containing toxic substance not labeled . Blue toxic liquid above three compartment sink. Corrected On-Site

Basic - Clean forks not stored inverted or in a protected manner in dry stock area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind equipment on cooks line under the hood.

Basic - Light not functioning on cooks line.

Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler across from the walk in cooler in the kitchen area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server beverage station. Corrected On-Site Repeat Violation