Ritz Carlton / Highball & Harvest
4012 Central Florida Pkwy, Orlando, FL 32837 · Permanent Food Service · License 5810994
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 Jul 7 complaint inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Smoked salmon,chicken,fish and pooled eggs temping between 48°F-50°F per operator items were bought in from walk in cooler to reach in cooler less than two hours.operator moved items to other reach in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over smoked sal on at reach in cooler on cooks line. Operator moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Ham stored in container lined with paper towel. Operator removed paper towels
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board at prep area
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spoon in the hand washing sink at front counter
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer at front where breakfast is prepared
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.