DirtyFLRestaurant Inspection Data

BLU DINER OF JAX

BLU DINER OF JAX maintains a 2.2/5 food safety rating based on 4 health department inspections in JACKSONVILLE. Food safety practices have remained consistent.

5868 NORWOOD AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 8/1/2025

Inspection #: Visit ID: 10902744

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage room, cup in bulk sugar has handle broken off. Manager removed cup. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf by cook line, metal pans stacked before air drying. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. At front counter area, legs and lower shelf of prep table with rice warmers has rust that has pitted surface.
  • 51-18-6:Basic - No copy of latest inspection report available. Manager not able to provide last inspection report.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line over stove, hood filters have build up. At prep area, small shelf under prep table soiled. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At prep area, employee drinks on top shelf in reach-in cooler. Manager removed. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In dry storage room on top shelf, aluminum containers not inverted/covered. Manager inverted. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up,reach-in freezer by dry storage, raw chicken stored on top shelf above open bag of crab legs. Operator moved chicken to bottom shelf. 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. On prep table by cook line, cabbage (121F - Hot Holding); greens (124F - Hot Holding); green beans (117F - Hot Holding). Manager moved items to stove top, reheated above 165f. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. In small dry storage area, container for storing bags of cornbread mix has build up of debris in interior.

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8834454

  • 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.

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8832464

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8703559

  • 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