Highland Cigar Company
Last inspected: Jan 8, 2026
78
Score
Going back to 2024, Highland Cigar Company has four inspections in the public record. The newest entry in the record is dated Jan 8, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged two times.
Restaurants in Atlanta average 90, so Highland Cigar Company trails the local norm. The file should reassure diners considering a visit.
4
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed multiple chemical spray bottles hanging on a shelf above juices and water served in the facility. Observed disinfectant spray, Lysol wipes and glass cleaner stored above sodas and to go boxes. COS- chemicals were moved to a designated area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are st...
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the interior flap of the ice machine unclean with heavy brown buildup. Observed the soda nozzle gun in the bar area unclean slime with buildup. COS- PIC had ice machine and soda nozzle gun cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and e...
511-6-1.05(7)(b)
78
Jul 7, 2025
Routine
7 major violations. 3 minor violations. 6 corrected on site.
View 10 violations
1-2B - certified food protection manager
Inspector notes: Observed no CFSM for the facility. CA- the PIC stated the manager is currently taking the class. CFSM certificate shall be made available at the time of the inspection. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed the PIC not able to show in a verifiable manner that the employees are notified of the illnesses and symptoms they are required to report. COS- I emailed the health policy to the PIC. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and
511-6-1.03(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the hand sink in the main kitchen or the bar hand sink. COS- paper towels were supplied. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed no response procedures for responding to vomiting or diarrheal events. COS- I emailed a copy of the procedures to the PIC. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the interior flap of the ice machine unclean with heavy brown buildup. Observed the soda nozzle gun in the bar area unclean slime with buildup. COS- PIC had ice machine and soda nozzle gun cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and e...
511-6-1.05(7)(b)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed three chemical spray bottles. Two in the main kitchen and one in the bar area unlabeled with the common name. COS- chemicals were labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
511-6-1.07(6)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no chlorine test strips for the chlorine dish washer. CA- test strips shall be provided. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solut...
511-6-1.05(3)(h)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup in the insides of the coolers. CA- equipment shall be cleaned and free of accumulations. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed a box of portion cups and a container of lids stored directly on the floor. COS- boxes were moved 6 inches off the ground. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective...
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the walls not in good repair and unclean in the main kitchen. Observed the floors unclean. CA- all physical facilities shall be maintained clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
43
Aug 12, 2024
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine with pink and brown build up. Advised PIC to clean to sight and touch.
511-6-1.05(7)(a)
90
Feb 16, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Highland Cigar Company last inspected?
The most recent health inspection at Highland Cigar Company on file is from Jan 8, 2026. The public record contains four inspections in total.
What is the most common violation at Highland Cigar Company?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Highland Cigar Company.
How does Highland Cigar Company compare to other restaurants in Atlanta?
Highland Cigar Company most recently scored 78 out of 100, which is lower than the Atlanta average of 90.
Has Highland Cigar Company's inspection record improved over time?
Yes. Recent inspections at Highland Cigar Company have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Highland Cigar Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Highland Cigar Company inspected?
Based on the inspection history on file, Highland Cigar Company is inspected around two times per year on average.
Nearby Restaurants