BLUEPRINT GRILL
502 LUCERNE AVE, LAKE WORTH 33460
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/10/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 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. Personal Glass of beverage without lid in reach in cooler. Explained and manager removed glass to be washed. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in a container in standing water. Water temperature 95 f. Explains chef dumped the water. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting board on cook line. Explained and cook removed the cloth towel Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar and by dishwasher
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Penny pasta 50 f cooling overnight tightly covered in walk in cooler ( not prepared or portioned today ). Explained and emailed proper cooling Procedere. 135 f to 70 f within 2 hours and 135 f to 41 f or colder within total of 6 hours.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handled cellphone then put on gloves to prepare food without washing hands. Explained and he properly put on new gloves. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Penny pasta 50 f cooling overnight tightly covered in walk in cooler ( not prepared or portioned today )
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Penny pasta 50 f cooling overnight tightly covered in walk in cooler ( not prepared or portioned today )
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink and by dishwasher Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar hand sink and by dishwasher
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Operators thermometer range 40 f to 160 f explained cooking temperature for poultry is 165 f and calibration in ice water should read 32 f. 40-160 f can not check either one. Operator bought one during the inspection Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle at bar not labled . Manager labeled. Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Bag of raw shrimp stored on floor in walk in cooler. Operator moved on a shelf. Corrected On-Site Warning - From follow-up inspection 2024-02-19: Onions on the floor in walk in cooler. Admin Complaint
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon removed from freezer this morning. Cook removed packaging. Corrected On-Site Warning - From follow-up inspection 2024-02-19: Salmon 41°F in reach in cooler inside ROP package. see stop sale Admin Complaint
- 22-41-4:High Priority - - From initial inspection : 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 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-19: Chlorine 0ppm. Admin Complaint
Food safety inspection conducted on 2/19/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Bag of raw shrimp stored on floor in walk in cooler. Operator moved on a shelf. Corrected On-Site Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon removed from freezer this morning. Cook removed packaging. Corrected On-Site Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area, on top of chest freezer. Employee went to dining room. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F at cook line. Cook discarded water. Corrected On-Site Warning
- 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 0ppm. Repeat Violation Admin Complaint
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated and cut a Jamaican patty and then put garnish on top with bare hands. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over beans in walk in cooler. Operator removed the eggs. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing cook filled up a pot with water at hand sink. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline and next to dish machine. Operator provided. Corrected On-Site Warning
Food safety inspection conducted on 2/9/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 12/7/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Warning - From follow-up inspection 2023-12-07: Dishwasher (Chlorine 0ppm) Admin Complaint
Food safety inspection conducted on 12/7/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl used to dispense rice
- 36-36-4:Basic - Ceiling tile missing at dishwasher area
- 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. Dishwasher (Chlorine 0ppm) Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in one door cooler at cook line Reversed Corrected On-Site
- 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. Warning
Food safety inspection conducted on 11/29/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).