DirtyFLRestaurant Inspection Data

BLUE GILL QUALITY FOODS

1310 SW 13 ST STE A

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8439478

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: drink and grapes on the server/expo line, stored over prep. The drink was moved below. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the first bar hand wash sink. A sign was added. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the reach-in cooler on the server liner, unused, is soiled.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: some of the employee training certificates are expired.

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8439283

  • N/A:No Violations Were Observed

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8349338

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board with deep grooves in use on the cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on a shelf over the cook/prep line.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed unsealed wood at the end of the bar, used for the drink carbonator.
  • 09-01-4: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. Observed cooked/shredded pork placed in a pan, wrapped and placed in the walk-in cooler, no gloves. The chef directs the staff to wear gloves whenever touching food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line in both roll top units that face the cooking equipment: cheese mix 49, Mac n cheese 46, yogurt 45, shrimp stock 46F. The Ambient air temperature in the kitchen was over 80F in some areas. The items below were not in violation. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the bar hand wash sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 cook staff in the kitchen, no Certified Food Manager on staff today.