Blue Highway a Pizzeria
204 N E Hwy 441, Micanopy, FL 32667 · Permanent Food Service · License 1103011
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 fixed by the Oct 14 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-16
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Inside top of refrigerated make-table: pizza sauce (44°F - Cold Holding); mozzarella balls (47°F - Cold Holding). An employee stated the pizza sauce and the mozzarella balls have been stored inside the cooler overnight and have not been removed. Stop sales issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. At room temperature on shelf at cookline: garlic butter (78°F - Cold Holding). An employee stated the garlic butter was placed on the shelf at approximately 11am. Manager had an employee move the butter back into the cooler to cool to 41°F. 2. Inside top of refrigerated make-table: zucchini (46°F - Cold Holding); pizza sauce (44°F - Cold Holding); roasted peppers (44°F - Cold Holding); mozzarella balls (47°F - Cold Holding). An employee stated the pizza sauce and the mozzarella balls have been stored inside the cooler overnight and have not been removed. Stop sales issued. Manager stated the other items were placed into the cooler from the walk-in cooler at 11am and began placing ice on the foods during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee hired on 08/05 has no proof of food handler training. Manager stated the employee does handle food and provided a copy of the health reporting agreement signed on 08/05.
Basic5
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Shelving inside reach-in cooler in storage shed rusted.
Food storage container/container lid cracked or broken.
Cracked pans on clean dish rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wire dish rack soiled with grease.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Dumpster sitting directly on soil.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Vent on ceiling near cookline soiled with dust.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.