Blue Highway at Tioga
13005 SW 1 Rd, Newberry, FL 32669 · Permanent Food Service · License 1103204
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 Aug 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 5 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut Tomato 58°F; lettuce 56°F in flip-top make table cooler at pizza area, prepared 1 hour earlier and sitting above. Manager placed in walk-in-cooler
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
"Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of food removed ( sugar ) from original container not labeled with name of contents. Container labelled
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce in shipping box ( Lettuce ) stored over ready-to-eat food ( Roasted Garlic Purée ) in walk in cooler. Manager removed lettuce
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on flip-top make table in kitchen with grooves with black stains.
Food-contact surface not smooth and easily cleanable.
Wood 2" x 4" raw wood in kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Apron hanging on clean ware rack. Manager removed apron
Fixed on the spotRepeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.