Blue Highway at Tioga
Last inspected: Feb 2, 2026
67
Score
Public records show eight inspections at Blue Highway at Tioga stretching back to 2022. The newest entry in the record is dated Feb 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average is 70, putting Blue Highway at Tioga squarely in typical territory. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
67
Sep 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
78
Feb 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 10, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying around dining area inside restaurant. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Several pans containing green herbs and cheese lined with paper towels inside cooler at cookline.
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler drawer across from pizza oven: cooked squash (47F - Cold Holding). Pan is dated 9/4. Employee at cookline stated the squash has been held inside unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer across from pizza oven: cooked squash (47F - Cold Holding). Pan is dated 9/4. Employee at cookline stated the squash has been held inside unit overnight. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-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. See stop sale. Pan of butter and oil garlic mixture at cookline time marked 11-3. The time is now 10:45. Manager stated that both items were placed on counter at 10:30 this morning ad added the proper time marks. **Corrected On-Site**
03F-02-5
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. Two FRLA food handler certificates expired: 1. Alexander G. Expired 08/07/2024 2. Guy P. Expired 06/28/2024.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at cookline soiled with food debris. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of bowls stored on top shelf of dish rack near cookline not inverted.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of fountain soda box on shelf near back door. Manager removed the hat from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee at cookline with substantial beard without bear guard.
13-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop stored down inside container of calamari at cookline. Manager replaced scoop with a clean scoop with the handle out of product during this inspection. **Corrected On-Site**
10-06-5
Basic - Unclean building components, attachments or fixtures. 1. Ceiling tile at cookline near hood soiled with dust. 2. Several ceiling tiles at cookline stained. 3. Air vent above dish machine soiled with dust.
36-50-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink inside single-stall inside men's restroom.
31B-04-4
29
Feb 13, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing cooked garlic and oil mixture with date mark of 02/06 on shelf inside walk-in cooler.
01B-28-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five small flying insects flying around floor drain at kitchen entrance near large mixer.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at cookline: pasta (51F - Cold Holding). Bags of pasta filled above safe-load line inside unit. Employee stated the pasta has been stored inside unit overnight. Pasta below safe-load line is 40F. Stop sale issued on pasta above safe-load line only.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: pasta (51F - Cold Holding). Bags of pasta filled above safe-load line inside unit. Employee stated the pasta has been stored inside unit overnight. Pasta below safe-load line is 40F. Stop sale issued on pasta above safe-load line. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer outside walk-in cooler reads 92F. Actual ambient temperature inside walk-in cooler is 39F.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf in server station. Manager moved all cups to the warewash area to be sanitized. **Corrective Action Taken**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box containing unwashed mushrooms stored on shelf above container of cooked chicken wings inside walk-in cooler manager moved unwashed mushrooms to another shelf during this inspection. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline Quat 100ppm. Manager emptied and refilled sanitizer bucket at three-compartment sink, then 400ppm. **Corrected On-Site**
21-08-4
39
Oct 2, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-tables near pizza oven at 1:45pm: Mozzarella (46F - Cold Holding); grilled squash (53F - Cold Holding); butter (73F - Cold Holding); diced tomatoes (46F - Cold Holding); bruschetta (48F - Cold Holding); ranch dressing (45F - Cold Holding); cut lettuce (48F - Cold Holding); roast beef (50F - Cold Holding) Manager stated the make-tables were stocked from the walk-in cooler at 11am and began placing items in the walk-in cooler to cool to 41F. After cooling inside walk-in cooler with ice: Mozzarella (46F 1:45, 43F 2:40- Cooling); grilled squash (53F 1:45, 42F 2:40 - Cooling); diced tomatoes (46F 1:45, 39F 2:40- Cooling); bruschetta (48F 1:45, 43F 2:40- Cooling); ranch dressing (45F 1:45, 43F 2:40 - Cooling); roast beef (50F 1:45, 41F 2:40 - Cooling) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Several containers of sanitizer wipes stored on shelf beside containers of spices and condiments on lower shelf of table in server station. Manager removed wipes from shelf during this inspection. **Corrected On-Site**
41-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table in prep room soiled with rust.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table near cookline. Manager placed cloth back into sanitizer bucket during this inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bin of cornmeal near large mixer missing label. Manager added proper label during this inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle used as scoop in container of salt in server station. Manager discarded condiment cup during this inspection. **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard preparing food at cookline without beard guard.
13-04-4
58
Feb 7, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside make-table near pizza oven: sliced lamb with date mark of 1/30 and salami with date mark of 1/31. Stop sale issued.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near pizza oven: Mozzarella 50F. Manager stated it was placed in cooler from walk-in cooler approximately two hours prior and placed back into walk-in cooler to cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-27-4
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. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone stored beside and above spices in server station. Manager moved spices to shelf above employee items during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf near dish machine.
24-08-4
Basic - Food storage container/container lid cracked or broken. Plastic pans on shelf near dish machine. Manager discarded during this inspection. **Corrected On-Site**
14-38-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.
33-29-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash signs missing from hand sink on cookline and hand sink at kitchen entrance. Employee printed and hung signs at both during this inspection. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour near mixer in kitchen missing label. Employee placed label on flour during this inspection. **Corrected On-Site**
02D-01-5
45
Aug 22, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched pants and handled ready to eat food without washing hands. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter next to pizza oven: butter (78F - Cold Holding). Manager stated item placed on counter one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Item in reach-in cooler across from pizza oven: mozzarella cheese (45F - Cold Holding); shrimp (45F - Cold Holding); blue cheese (45F - Cold Holding); ham (46F - Cold Holding). Manager stated item placed in cooler at 10:00 am, manager moved items to reach-in freezer to reduce temperature to 41F: blue cheese (38F - Cold Holding); shrimp (35F - Cold Holding); mozzarella (40F - Cold Holding); ham (41F - Cold Holding). **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from pizza oven. Can opener blade of can opener on prep table.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on chemical storage shelf in dish area. Manager placed label on bottle. **Corrected On-Site**
41-17-4
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. Pasteurized eggs in reach-in cooler next to three compartment sink. Manager stated item opened the previous day. Manager placed proper date on item. **Corrected On-Site**
02C-03-5
Basic - Ceiling tile missing. Ceiling tile missing in front of ice machine.
36-36-4
Basic - Cloth used as a food-contact surface. Wiping cloth touched food item when employee was wiping rim of bowl before serving it to a customer.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over pan of flour on cook line. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored over to go cup lids in wait station. Manager moved lids to a different shelf. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket for reach-in cooler on cook line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles in wait station. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf across from water heater. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Bacon in walk-in cooler. Manager voluntarily discarded item. **Corrected On-Site**
08B-12-5
37
Frequently Asked Questions
When was Blue Highway at Tioga last inspected?
The most recent health inspection at Blue Highway at Tioga on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Blue Highway at Tioga?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Blue Highway at Tioga.
How does Blue Highway at Tioga compare to other restaurants in Newberry?
Blue Highway at Tioga most recently scored 67 out of 100, which is about the same as the Newberry average of 70.
Has Blue Highway at Tioga's inspection record improved over time?
Yes. Recent inspections at Blue Highway at Tioga have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Blue Highway at Tioga means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Blue Highway at Tioga inspected?
Based on the inspection history on file, Blue Highway at Tioga is inspected around two times per year on average.
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