DirtyFLRestaurant Inspection Data

BLENDED BISTRO & BOBA LAKE MARY

940 COLONIAL GRAND LN

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10836684

  • N/A:No Violations Were Observed

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10720281

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - walk in cooler floors
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled at dry storage rack - hood system - pipe where large whisk is hung - back board of stove - walk in cooler door near handles
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee beverage in cooler at front line
  • 08B-12-5:Basic - Stored food not covered. Bags of bulk flour and rice left open
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (118 - Hot Holding)

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8739447

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - in dry bulk food
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphones on prep table
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below front line equipment - at walk in cooler - at walk in freezer
  • 08B-38-4:Basic - Food stored on floor. - buckets of soup broth stored on floor in walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled at front counter - area between top covers of cookline cooler soiled. - hood filter - back board of stove - splash shield of wok system - sauce cart at cookline soiled - exterior of microwave
  • 08B-12-5:Basic - Stored food not covered. - bags of dry bulk flour and rice left opened.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at cookline where whisk was stored
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line cooler - cream cheese (46F - Cold Holding); - half and half (47F - Cold Holding) Manager states left out during lunch rush
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - whisk hung on wall at cookline soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - used as dump sink as evidenced by large amounts of food debris left behind.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8473559

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and bowl of food at walk in cooler not segregated from food served to the public
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored on chemical storage rack
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of food stored on floor at walk in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line and kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line heavily soiled with grease
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat vegetables at reach in cooler at cooks line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on make table is stained Slicer on prep table by triple sink
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees and no one with a manager certificate
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front line had no paper towel Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8360806

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind the range build up
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods dirty -exterior of the line equipment low single burner, range, shelf over the range
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. PIC has no manager cert Manager arrived before the inspection was completed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Items not dated in the walk in cooler and line cooler