DirtyFLRestaurant Inspection Data

BLEU BEACH RESORT CORP

Food safety records indicate BLEU BEACH RESORT CORP in INDIALANTIC has 12 inspections with a 2.7/5 overall rating. Recent inspections show improving food safety practices.

501 North Miramar Avenue
Florida, 32903
Brevard County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 13484621

  • N/A:No Violations Were Observed

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10891693

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In lobby of motel.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom in motel lobby
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over prep area in kitchen. Operator moved Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Microwave Handel
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restroom next to pool
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above washed produce in reach in cooler . Operator moved Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop water. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at cook line for tiki bar seaweed salad (50F - Cold Holding). In reach in cooler on counter in breakfast bar area cream cheese (49F - Cold Holding); butter packets (51F - Cold Holding) Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at corner of pool
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 500+ quaternary in sanitation buckets at exterior bar.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator documentation for use at breakfast bar in lobby

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10778600

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut and sliced cheese 60 placed in cooler at 10:30 found at 1:20 recommended to rapid chill. Repeat Violation - From follow-up inspection 2025-04-14: Sliced cheese 49f cold holding Admin Complaint
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-04-14: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel lox on brunch menu - From follow-up inspection 2025-04-14: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico - From follow-up inspection 2025-04-14: Pico 50f cold holding Admin Complaint

Inspection Date: 2/12/2025

Inspection #: Visit ID: 8787527

  • 08B-38-4:Basic - Cases of water and bucket of pickles stored on floor.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can beverage at the bar Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from packaging upon thawing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut and sliced cheese 60 placed in cooler at 10:30 found at 1:20 recommended to rapid chill. Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary over 400 F changed out. Rechecked 300 ppm
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cutting board and knives in hand sink at bar.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel lox on brunch menu
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided and soap at handwash sink at the bar.
  • 35A-13-4:Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joel, Reggie,
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8866836

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8890178

  • 51-09-4:Basic - 51-09-4 Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 40 seats currently has 83 seats. There is 5 picnic tables out on beach that’s for the community. Warning Priority: Basic

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8863670

  • 08B-41-4:Basic - - From initial inspection : Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments - From follow-up inspection 2024-08-21: **Time Extended**
  • 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over single service items in the dry storage area off the prep room. - From follow-up inspection 2024-08-21: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen - From follow-up inspection 2024-08-21: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area. - From follow-up inspection 2024-08-21: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands. - From follow-up inspection 2024-08-21: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-21: Chicken 3 lbs Tuna 6 lbs Raw shrimp 12 lbs Beef skewers 5 lbs Shrimp skewers 5 lbs Mahi 12 lbs Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F - From follow-up inspection 2024-08-21: Raw fish 50F, raw shrimp 48F raw chicken 50F, raw chicken 49F beef and shrimp skewers 49F raw mahi 53F Admin Complaint
  • 02A-01-4:Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium - From follow-up inspection 2024-08-21: Fix menu **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Outdoor Bar - From follow-up inspection 2024-08-21: **Time Extended**

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8863538

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 08B-41-4:Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments
  • 35B-02-4:Basic - Insect control device installed over single service items in the dry storage area off the prep room.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen
  • 35A-02-6:High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Outdoor Bar

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8683150

  • N/A:No Violations Were Observed

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8547284

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed and not removed from vacuum seal prior to thaw
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink in outside kitchen
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cutting board and knife stored in handwashing sink in outside kitchen

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8546728

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler next to grill in Tiki Bar - From follow-up inspection 2024-01-12: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-12: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2024-01-12: **Time Extended**

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8386442

  • 14-05-4:Basic - Cardboard used to line shelves in reach-in cooler in bar.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to grill in Tiki Bar
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp Corrected On-Site Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on the menu as undercooked. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning