Ritz Carlton / Highball & Harvest
Last inspected: Apr 13, 2026
45
Score
Ritz Carlton / Highball & Harvest has been inspected 11 times since 2022. Ritz Carlton / Highball & Harvest was last inspected on Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly one violation earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
Restaurants in Orlando average 79, so Ritz Carlton / Highball & Harvest trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
5
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese-2lbs Shrimp-2lbs Sour cream-4lbs Chicken-1.5 Butter-1.5
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese-2lbs Shrimp-2lbs Sour cream-4lbs Chicken-1.5 Butter-1.5
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing at front line blocked by tray **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout kitchen
22-02-4
45
Sep 5, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes at evening cooks line temping at 49F.Per operator was in reach in cooler overnight.
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to cover cut lettuce on cooks line
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes at evening cooks line temping at 49F.Per operator was in reach in cooler overnight.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oyster tags **Corrected On-Site**
01C-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink at front open kitchen **Corrected On-Site**
31B-06-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle door **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Reach in cooler on night cooks line. Operator put in work order **Corrective Action Taken**
14-11-5
47
May 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
95
Sep 4, 2024
Complaint Full
No violations found.
100
Sep 3, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (56F - Cold Holding); raw ground beef (56F - Cold Holding); raw whole muscle beef (56F - Cold Holding) cooler drawers under stove. In unit approximately 3 hours. Placed items in blast chiller to rapid cool **Warning**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on cookline
05-09-4
82
May 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable Throughout kitchen. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
14-09-4
95
May 20, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white beans (54F - Cold Holding); tomato cut (44.8F - Cold Holding); corn (48F - Cold Holding); watermelon (45F - Cold Holding). This one the operator stated the last time check the temperature was3.5 hours ago they move it to freezer the second temperature was tomato cut 42f-watermelon 43f-corn 42f-white beans 45f. Bottom of make table ; pasta (45F - Cold Holding); Swiss cheese (49F - Cold Holding); provolone cheese (44.4F - Cold Holding). This one had to stop sale because that been there for more than 4 hours. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table ; pasta (45F - Cold Holding); Swiss cheese (49F - Cold Holding); provolone cheese (44.4F - Cold Holding. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 5-9-24 Pasta 5-12-24 Cheese sauce 5-12-24 America yellow cheese 5-10-24 **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta 5-12-24 Pasta 5-9-24 Cheese sauce 5-12-24 **Warning**
02C-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen area. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable Throughout kitchen. **Warning**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some unit at the kitchen equipment. **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the equipment all around the kitchen. **Warning**
22-16-4
45
Dec 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn at side station **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards on line **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
14-09-4
86
Dec 12, 2023
Routine - Food
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - smoked salmon held overnight (44F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - live roach touched food pans as it was crawling gasket of cook line cooler **Warning**
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. - 2 crawling across floor at cook line - 4 on gasket of cooler at cook line - 4 on wall below cook line cooler - 2 on bottom surface of cook line cooler - 2 crawling across floor at main cook line - 2 on caster of cook line __TOTAL 16 live roaches **Admin Complaint**
35A-05-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. - improperly stored with clean pans **Warning**
41-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards on line **Corrected On-Site** **Warning**
14-09-4
Basic - Equipment in poor repair. - gasket torn at side station **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door **Warning**
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - storage room cooler **Corrected On-Site** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wall mounted dusty, in dish room **Corrective Action Taken** **Warning**
23-03-4
33
May 10, 2023
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (50F - Cold Holding); cut tomatoes (50F - Cold Holding) from yesterday.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Manager added tag to container. **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on gun. Manager removed and cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer on sink at bar. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Market fish. Manager states fish is cooked to 140F unless requested. Manager added asterisk next to fish. **Corrected On-Site**
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager marked the menu for oysters. **Corrected On-Site**
02A-01-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Employee with no hair restraint while engaging in food preparation. Added a hat **Corrected On-Site**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Added a beard guard. **Corrected On-Site**
13-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach in cooler. Manager removed drink. **Corrected On-Site**
08B-49-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in prep cooler with smoked salmon. Tomatoes over cooked potatoes Manager removed. **Corrected On-Site**
08B-17-4
27
Dec 28, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. Operator has a written plan in place but no time mark on items. Advised operator to make copies of the items list and add the date and time for when they are added to the cook line on a daily basis. **Corrected On-Site**
03F-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle of water inside reach in cooler **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Gasket in reach in cooler
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet **Repeat Violation**
13-07-4
70
Frequently Asked Questions
When was Ritz Carlton / Highball & Harvest last inspected?
The most recent health inspection at Ritz Carlton / Highball & Harvest on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ritz Carlton / Highball & Harvest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Ritz Carlton / Highball & Harvest.
How does Ritz Carlton / Highball & Harvest compare to other restaurants in Orlando?
Ritz Carlton / Highball & Harvest most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Ritz Carlton / Highball & Harvest's inspection record improved over time?
No. Recent inspections at Ritz Carlton / Highball & Harvest have averaged around five violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Ritz Carlton / Highball & Harvest 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 Ritz Carlton / Highball & Harvest inspected?
Based on the inspection history on file, Ritz Carlton / Highball & Harvest is inspected around three times per year on average.
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