High Side Cafe
Last inspected: Feb 11, 2026
70
Score
Public records show 10 inspections at High Side Cafe stretching back to 2022. Inspectors last stopped by on Feb 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around three violations each.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up three times.
That's lower than the typical Sarasota restaurant, which scores around 81. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone cheese (60F - Cold Holding); American cheese (57F - Hot Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours. Employee placed the cheese in the bottom section of the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Basic - Clean utensils or equipment stored in dirty drawer next to the cook line. Employee removed and sanitized the utensils and drawer. **Corrected On-Site** **Warning**
24-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee placed the wiping cloth in the soiled linen container. **Corrected On-Site** **Warning**
21-09-4
70
Sep 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to hamburger buns on a shelf next to the three compartment sink. Chef removed the buns. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked green beans stored in the stand up reach in cooler next to the cook line with no date mark. Chef stated the green beans were prepared on 9/1. Chef placed a date mark on the green beans. **Corrected On-Site **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on a case of tomatoes in the kitchen. Employee removed the backpack. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the exhaust hood on the cook line soiled.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on the cook line.
14-09-4
67
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
74
Sep 24, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon store over ready to eat deli meats in the reach in cooler in the kitchen. Employee removed the bacon. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray can of stainless steel cleaner stored next to food on a dry storage shelf in the kitchen. Employee removed the can. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked chicken stored in the stand up reach in cooler in the kitchen. Employee stated the chicken was prepared on 9/21. Employee placed a date mark on the chicken. **Corrected On-Site**
02C-02-5
Basic - Uncovered food stored near sink exposed to splash. Uncovered container of flour stored next to the hand washing sink next to the make line. Employee removed the container. **Corrected On-Site**
08B-54-4
64
Jul 2, 2024
Routine - Food
No violations found.
100
May 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christina Willis 12/6/18 SERVSAFE only CFM for the establishment. **Warning** - From follow-up inspection 2024-05-28: Extension given operator has their exam scheduled for 6/3/24 **Time Extended**
53A-03-7
90
Mar 29, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Employee labeled the bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christina Willis 12/6/18 SERVSAFE only CFM for the establishment. **Warning**
53A-03-7
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution reading 00ppm chlorine. Employee replaced the solution new reading 50ppm. **Corrected On-Site** **Warning**
21-07-4
78
Oct 20, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender made bare hand contact with a lime when cutting it. Employee voluntarily discarded the lime. **Corrective Action Taken**
09-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board in the kitchen. **Repeat Violation**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the oven on the cook line soiled.
22-08-4
78
Mar 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad date marked 3/2 stored in the stand up reach in cooler in the kitchen. Employee discarded the tuna salad. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna salad date marked 3/2 stored in the stand up reach in cooler in the kitchen. Employee discarded the tuna salad.
01B-13-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on the cook line.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in beer cooler in the bar area.
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to clean equipment on a shelf next to the hand washing sink. Employee removed the backpack. **Corrected On-Site**
40-06-5
52
Sep 23, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line stained and soiled.
22-02-4
Intermediate - Spray bottles containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Person in charge labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Person in charge placed the towels in a sanitizer bucket. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Food stored on floor. Container of sugar and bottled water stored on the floor in the bar area. Employee placed the items on a shelf. **Corrected On-Site**
08B-38-4
70
Frequently Asked Questions
When was High Side Cafe last inspected?
The most recent health inspection at High Side Cafe on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at High Side Cafe?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at High Side Cafe.
How does High Side Cafe compare to other restaurants in Sarasota?
High Side Cafe most recently scored 70 out of 100, which is lower than the Sarasota average of 81.
Has High Side Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at High Side Cafe have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at High Side Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is High Side Cafe inspected?
Based on the inspection history on file, High Side Cafe is inspected around three times per year on average.
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