BLU DINER OF JAX
5868 NORWOOD AVE
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In back storage room, measuring cups in bulk rice and sugar have handles broken off.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. In kitchen, one employee with no hair protection.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In kitchen, metal pans stacked before air drying.
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee washed utensil and placed directly in sanitizer sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice station, scoops for rice in standing water 77f. Operator emptied water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In back storage area, bulk brown sugar containers or labeled.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); operate added chlorine bleach, 2nd test Triple Sink (Chlorine 100ppm). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area in warmer cabinet, potato/vegetables (124F - Hot Holding); pork chop (122F - Hot Holding). Items in warmer less than 4 hours, moved to oven to reheat. Both items reheated above 165f. In prep area on counter, cabbage (115F - Hot Holding). Operator stated cabbage is going back on stove.
Food safety inspection conducted on 1/24/2025 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 7/19/2024
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 7/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Door closer missing on back door.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, turkey wings thawing at room temperature. Operator placed under running water. Corrected On-Site
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Not able to license establishment due to handwash sink in kitchen, faucet in disrepair. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in both restrooms.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucets not working on kitchen handwash sink. Warning
Food safety inspection conducted on 7/18/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).