DirtyFLRestaurant Inspection Data

BLUE MOJITO

BLUE MOJITO located in KEY WEST has undergone 4 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

601 FRONT ST

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 4 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13476608

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cook line cutting board. Operator removed and replaced with silicone mat. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer unit soiled with food debris. Operator cleaned during inspection. Corrected On-Site Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for packages of vacuum sealed raw chicken, cooked beef and pork. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen shrimp at prep sink in standing water to thaw. Operator turned on water. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at walk in freezer, raw chicken packages stored on top of raw seafood and shrimp packages. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler raw chicken stored over raw shrimp and mahi filets. Operator removed and stored correctly. Corrected On-Site Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed most recent tags for oysters not date marked. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at entrance kitchen hand sink. Operator provided. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging on various seafood items not all frozen with out an approved HACCP. Observed establishment storing reduced oxygen packages of chicken, beef and pork longer than 48 hours without an approved HACCP. Warning

7/29/2025· 8mo ago

Visit ID: 10897323

Met Inspection Standards

1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above dish machine area soiled with dust.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored above ice machine not inverted.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in side of walk in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled with old food debris.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.

2/26/2025· 1y 1mo ago

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Nice machine soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

4/16/2024· 2y ago

Visit ID: 8345621

Met Inspection Standards

5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets for reach in coolers at main kitchen soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand sink at kitchen.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at main salon.
  • 36-34-5:Basic - Walk in cooler vents vents soiled with accumulated f, dust at main kitchen.