HIGHLAND MORNING
Latest Score
96
Last Inspected
Apr 16, 2026
Violations
19
Critical
10
Inspection History
Apr 16, 2026
Score: 96
Oct 9, 2025
Score: 97
Mar 27, 2025
Score: 84
Inspection Reports
A April 16, 2026 REGULAR Score: 96 0 violations
No violations recorded for this inspection.
A October 9, 2025 REGULAR Score: 97 0 violations
No violations recorded for this inspection.
A April 3, 2025 FOLLOWUP Score: 99 0 violations
No violations recorded for this inspection.
C March 27, 2025 REGULAR Score: 84 8 violations 5 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal drinks improperly stored- corrected.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration (observerd employee washing dishes with quat sanitizer at 0 PPM-corrected). Equipment, food-contact surfaces, utensils not cleaned at proper intervals (soda nozzle observed with build up-cleaned).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Chorizo & cooked potatoes holding between 90-110 degrees-discarded).
TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Time not properly recorded for using time as a public health control for raw potatoes-corrected.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable (do not line surfaces with foil).
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner (bar 3 comp sink and hand sink observed leaking all over floor).
Garbage/refuse properly disposed; facilities maintained
Garbage/refuse containers not covered as required.
Physical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. Outer openings not protected against entry of pests (back door)
P October 8, 2021 Score: 82 11 violations 5 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal item storage
Adequate hand washing facilities supplied and accessible
Lack of handwashing sign or poster that notifies Food Employees to wash their hands. Handwashing sink lacks waste receptacle for disposable towels. Handsink used for purposes other than hand washing
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized.
TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
No written procedures for using time as a public health control.
PROPER DATE MARKING AND DISPOSITION
Potentially hazardous food prepared on site, Ready-to- Eat, and intended to be held more than 24 hours not date marked (exceptions- Reduced Oxygen Packaging).
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Improper use of toxic substances. Poisonous or toxic materials not applied in a manner to protect food service items from contamination.
Food properly labeled; original container
Labels not properly stating the standard of identity. Food removed from original container and not easily identified not labeled.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Multiuse food- contact surfaces have evidence of breaks, open seams, cracks, pits, sharp internal angles, sharp corner and crevices, and non-smooth surface. Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Food/nonfood-contact surface is not smooth and easily cleanable.
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair.
Physical facilities installed, maintained and clean
Outer openings not protected against entry of pests. Indoor floors, walls, ceilings, are not smooth, durable and easily cleanable in the food establishment,