THE BLUES BURGERS
801 N FEDERAL HWY UNITS 109-110
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-11-5:Basic - Equipment in poor repair. Gasket in flip top lower reach in cooler in disrepair.
- 23-03-4:Basic - Nonfood-contact surface soiled with food debris, dirt. Lower shelf under prep table next to ice machine soiled.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP cooked Chicken wings not date marked or time marked. Employee labeled during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue Cheese Crumbles (47F); Feta Cheese (48F).Per chef food items in unit less than 4 hours. Items not prepared or portioned today. Observed lower gasket on side where cheeses are stored in disrepair. Chef moved to walk in to quick chill. **Corrective Action Taken**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Food safety inspection conducted on 12/2/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Lowboy against wall in kitchen gasket torn.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep Table - Water Temperature 90F. Cook stored on Flat top to boil. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Cook stored in sanitizer bucket. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of Cooked Ribs in walk in cooler. Cook inverted. Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of small toaster oven has accumulation of black substance/grease/food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on top shelf in cooler. Manager removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled vinegar spray bottle during inspection. Corrected On-Site
Food safety inspection conducted on 11/30/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep counter by cookline- operator removed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline handling bee Pattie's - no hair restraint- operator provided. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At flip top cooler - utensil used to serve avocado- in standing water of 42F- educated operator- employee removed for water. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers still attached- educated operator- employee removed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area- Raw shell eggs 80F- cold holding- operator states food not prepared or portioned today- food left out at room temperature- food out of temperature for 4 hours- operator placed in walk in freezer to quick chill. At cookline flip top cooler - shredded cheese 58-62F- cold holding- food not prepared or portioned today- left out at room temperature- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by three compartment sink - strainer and strainer holding device inside handwash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cookline prep area- spray bottle with cleaner inside not labeled- operator labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/10/2023 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).