BLEU BEACH RESORT CORP
501 North Miramar Avenue
Florida, 32903
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/14/2025
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/14/2025 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
3
Intermediate
11
Basic
4
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/12/2025 revealed 18 total violations (3 high priority, 11 intermediate, 4 basic).
Inspection on 10/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/21/2024
High Priority
4
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/21/2024 revealed 9 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 8/19/2024
High Priority
4
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 8/19/2024 revealed 11 total violations (4 high priority, 2 intermediate, 4 basic).