BLUE
San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
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 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
2
Intermediate
7
Basic
16
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice bin area and by triple sink Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler, manager placed it by triple sink to be washed **Corrective Action Taken** Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots, plates and bowls on storage shelves
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above breading, cook line, employee moved it Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
- 14-34-4:Basic - Interior of microwave with rust that has pitted the surface
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area by office, open to go containers Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little cooler at small bar, employee placed one Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hood filters
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In storage area, inverted by manager Corrected On-Site
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. One side of door frame missing, dessert area to dining door
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink by rear door, the lab kitchen Repeat Violation
- 21-08-4:Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 0 ppm, empty jug, manager changed jug and made new solution, 704 lactic acid Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f heavy cream in prep reach in cooler, carton in container-double pan- added ice **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at big bar, manager removed attachment Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One hand sink removed in dish washing area next to office Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by cook line Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at little bar area, manager placed some Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At little bar, manager placed some Corrected On-Site Repeat Violation
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed one, printed and posted Corrected On-Site
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here/server has only servsafe employee training, explained to him.
Food safety inspection conducted on 1/31/2025 revealed 25 total violations (2 high priority, 7 intermediate, 16 basic).
Inspection on 9/24/2024
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 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled. Warning - From follow-up inspection 2024-07-24: At callback :time needed to fix **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Warning - From follow-up inspection 2024-07-24: At callback :time needed to obtain **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches in insect trap by frontline prep cooler. 4 dead roaches in insect trap by rear prep line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas in kitchen. Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.minor standing water in base of kitchen reach in cooler. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 tiny flies by bar. 4 tiny flies by Dish machine line Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024 Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta date marked 6/18 and angel hair pasta date marked 7/12 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 47°. Hamburger 47°. Ribs 47°. Butter 46°. 46°. Dairy 46°. Walk in cooler. Per Person In Charge. Items were placed at about noon. Moved to another cooler. Butter at 68° at wait-station . Placed 5 pm. Moved by manager to another cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle ( sanitizer ) at wait-station. Marked by manger. Corrected On-Site Warning
Food safety inspection conducted on 7/23/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 5/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
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. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it **Corrective Action Taken** Admin Complaint - From follow-up inspection 2024-05-16: No cooked shrimp ring now, 47f mozzarella ball, 47-48f mozzarella cheese, in prep unit, overnight, my probe thermometer reads 44f in prep cooler, discarded by mgr, stop sale, Admin Complaint
Food safety inspection conducted on 5/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it **Corrective Action Taken** Admin Complaint
Food safety inspection conducted on 5/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/14/2024
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 2/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/7/2024
High Priority
6
Intermediate
10
Basic
12
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ice bin Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. On cheese, walk in cooler mgr removed it Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 29-18-4:Basic - Drain cover(s) missing. By dish machine, placed one Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, employee discarded Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by employee Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water, employee turned grill on, got to 165f Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep kitchen in back Repeat Violation
- 14-33-4:Basic - Microwave with rust that has pitted the surface.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at little bar Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on storage shelf, shelf placed them in bag Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, not dispensing Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing, will do manual sanitation Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee added manually, 300 ppm quat Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked squid in drawer unit, cook rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f butter, no time, no procedure, wrote time and wrote blank procedures **Corrective Action Taken** Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink at log bar
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. In trip,e sink in between dirty and clean dishes, explained to him and he washed hands Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With container with wood, desert area, moved by employee Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at long bar, removed Corrected On-Site Repeat Violation
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None found Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employee with no employee training Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at server station , employee placed some Corrected On-Site Repeat Violation
- 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. One employee here for a year, and 4 more for more than a year
- 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. Rice balls on the 5th, labeled Corrected On-Site
Food safety inspection conducted on 2/7/2024 revealed 28 total violations (6 high priority, 10 intermediate, 12 basic).
Inspection on 9/13/2023
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 9/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2023
High Priority
4
Intermediate
13
Basic
14
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour by cook line
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Servers area
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for coolers at front counter area, employee placed them on shelf Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, back kitchen, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods
- 14-11-5:Basic - Equipment in poor repair. Gasket is torn in black little cooler, servers area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in pizza cooler Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. In walk in cooler
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door in back kitchen that is not in used
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At back prep area, employee discarded it Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back kitchen Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/23 Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter in prep area and 70f cut tomatoes crudo mix, no time or procedure, emailed procedure and employee write time on Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above food and coffee filters, server area, employee moved it Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52f in cooler by flat grill, foods at 41f
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened a couple of days ago in little black cooler, server area
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With big container, hand sink in a server area, employee moved it Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink by cook line, employee moved it Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None here Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at server area, employee placed some Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired on 7/20/22
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink solution, server area, employee didn't know
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink in back kitchen that is not used now Repeat Violation
Food safety inspection conducted on 7/11/2023 revealed 31 total violations (4 high priority, 13 intermediate, 14 basic).