Highland St Cafe (The)
Last inspected: Nov 3, 2025
29
Score
Going back to 2022, Highland St Cafe (The) has eight inspections in the public record. Highland St Cafe (The) was last inspected on Nov 3, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 17 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Restaurants in Mount Dora average 69, so Highland St Cafe (The) trails the local norm. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
14
Minor latest
Inspection History
Nov 3, 2025
Complaint Full
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw ground beef over strawberries in reach in freezer. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on top of raw ground beef in reach in freezer. Operator removed. **Corrected On-Site**
08A-17-6
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. Chorizo (47F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards at cook line. Can opener on prep table.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks by soda area in dry storage.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack.
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor at front counter by soda area.
36-73-4
Basic - Floors not maintained smooth and durable. Floor in the kitchen.
36-11-4
Basic - Food stored on floor. Bottle of cooking oil on floor. Operator removed.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright white freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In powder sugar container. Manager fixed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer by cook line gaskets soiled. Exterior of cooking equipments at cook line Exterior reach in freezer at cook line. Fan guard in walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by cook line interior soiled. Interior low boy at cook line.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Pots in dry storage.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wa At cook line.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
29-11-4
29
Jul 25, 2025
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
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.
53B-13-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator added bleach rechecked 50 ppm
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall by warmer soiled.
36-27-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
24-08-4
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
36-01-4
Basic - Floors not maintained smooth and durable. Floor throughout kitchen area. **Repeat Violation**
36-11-4
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**
33-01-4
Basic - No copy of latest inspection report available.
51-18-6
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.
23-03-4
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.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in the kitchen. **Repeat Violation**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in the kitchen. Operator removed. **Corrected On-Site**
21-38-4
35
Jan 8, 2025
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
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**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on can good speed rack. **Corrected On-Site**
41-10-4
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**
22-02-4
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**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom **Repeat Violation**
32-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -under coking equipment in kitchen.
36-73-4
Basic - Floors not maintained smooth and durable. - kitchen area. **Repeat Violation**
36-11-4
Basic - Food stored on floor. - cooking oil in kitchen. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. - freezer #1 **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler gasket -Hood filters **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. - continental reach in Frig.
29-49-6
Basic - Unnecessary items/unused equipment on the premises. -Outside back door. **Repeat Violation**
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
32
Sep 3, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
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**
08A-05-6
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**
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. - cooked potatoes. Out 1 hour prior Per operator. Operator placed correct time. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - scrubber stored in hand sink in kitchen .
31A-11-4
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/
53A-05-6
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
11-26-1
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.
22-02-4
Basic - Food stored on floor. - cooking oil in kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer. - freezer #1
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gasket walk-in cooler door.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. - out side back door.
33-31-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom
32-04-4
Basic - Floors not maintained smooth and durable. - floors in kitchen area.
36-11-4
27
Feb 2, 2024
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
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
12A-07-5
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
01B-03-5
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**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning stored on prep table located in server area.
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Tomato
01B-01-4
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. Per operator more than 24 hours -Quiche, ham, cooked chicken **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler soiled. Interior microwave in server aisle soiled.
22-02-4
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**
02B-04-5
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled located under hand wash sink in kitchen **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
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
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in server area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting located in dish wash area on clean rack
24-08-4
Basic - Floors not maintained smooth and durable kitchen
36-11-4
Basic - Hole in or other damage to wall under 3 compartment sink
36-24-5
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
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
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface located across from walk in cooler
14-33-4
Basic - Sanitizer bucket stored equipment, utensils, linens, in dish area
21-44-1
Basic - Unnecessary items/unused equipment on the premises. Out side the back door.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.p in kitchen
36-27-5
14
Aug 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Feb 3, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored over clean utensils next to file cabinet.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink. **Corrected On-Site**
31B-02-4
Basic - Stored food not covered. Cooked potatoes in walk-in cooler.
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues Continental stand up cooler .
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of flat top grill and fryers on cooks line.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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**
12B-07-4
Basic - Equipment in poor repair. Gasket on cooks line freezer.
14-11-5
Basic - Floor area(s) covered with standing water. In between bag n box rack and walk-in cooler.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in hallway area.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding units across flat top grills on cooks line.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind hot holding units. Wall behind flat top grills.
36-27-5
35
Nov 1, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2022-10-11: **Time Extended** - From follow-up inspection 2022-11-01: **Time Extended**
53A-03-7
90
Frequently Asked Questions
When was Highland St Cafe (The) last inspected?
The most recent health inspection at Highland St Cafe (The) on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Highland St Cafe (The)?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Highland St Cafe (The).
How does Highland St Cafe (The) compare to other restaurants in Mount Dora?
Highland St Cafe (The) most recently scored 29 out of 100, which is lower than the Mount Dora average of 69.
Has Highland St Cafe (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Highland St Cafe (The) have averaged around 17 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Highland St Cafe (The) means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Highland St Cafe (The) inspected?
Based on the inspection history on file, Highland St Cafe (The) is inspected around three times per year on average.
Nearby Restaurants