DirtyFLRestaurant Inspection Data

BLUE MOON FISH COMPANY

With 8 documented inspections, BLUE MOON FISH COMPANY in LAUDERDALE BY THE SE has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

4405 W TRADEWINDS AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13526663

Met Inspection Standards

7 high, 2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #1 and flake ice maker.
  • 08A-02-6:High Priority - 1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage room reach in freezer - raw fish stored over ready to eat prepared spinach. Operator stored all items properly. 2. Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - 1 entree of cooked fish stored under raw lobster on speed rack. Operator stored all items properly. Corrected On-Site
  • 12A-13-4:High Priority - Dish employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw fish. Operator stored all items properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood area - flip top #2 - key lime pie (48-52F). Per operator item placed in unit almost 4 hours ago. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Sanitizer Bucket (Quaternary over 400ppm). Operator diluted solution. Quaternary 400ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.

9/22/2025· 5mo ago

Visit ID: 10935039

Met Inspection Standards

2 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container of ceviche at front line, operator stored properly. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at front line dessert reach in cooler. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Fronte Pomodoro San Marzano dell' Argo Sarnese- Nocerino two 5 lb cans Seawatch ocean clam juice 14 oz
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dropped mushroom from floor with gloved hands while preparing food item then continued food preparation. Reviewed proper hand washing, Employee washed hands and changed gloves. Corrected On-Site

6/12/2025· 9mo ago

Visit ID: 10802337

Met Inspection Standards
  • N/A:No Violations Were Observed

3/19/2025· 11mo ago

1 int, 5 basic

  • 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, or dust in kitchen, prep, and ware wash areas. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in employee unisex bathroom. Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on lights in dry storage area. Warning
  • 29-49-6:Basic - Standing water in bottom of single door, True reach-in-cooler at sushi prep counter Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen black beans thawing at room temperature on speed rack in kitchen. 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. Operator canning cooked cabbage at retail. Operator to stop process until plans have been approved. Warning

11/20/2024· 1y 3mo ago

2 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Dessert Storage room: Bowl used as scoop in bulk brown sugar and flour. Operator removed. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Prep area reach in; employee beverages stored on top shelf over restaurant food. Operator removed and stored properly. Corrected On-Site Repeat Violation
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. -Outdoor dock seating area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Prep area 1 dented 64oz can of V8 vegetable Juice.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cookline; 1 door reach in raw chicken stored over ready to eat cooked noodles and sauce. Operator stored properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; soda gun nozzles soiled with mold like substance, operator washed rinsed and sanitized at time of inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwashing sink, operator provided. Corrected On-Site

5/14/2024· 1y 10mo ago

Visit ID: 8644473

Met Inspection Standards

2 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at bar area. Operator removed Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 1 door stainless right side cook line Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed in warehouse washing area. Operator removed Corrected On-Site

5/14/2024· 1y 10mo ago

Visit ID: 8644394

Met Inspection Standards

1 basic

  • 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator in disrepair/has exposed insulation. Kool-it unit on cookline. Warning - From follow-up inspection 2024-05-14: Next unannounced. Service call in **Time Extended** **Corrective Action Taken**

4/1/2024· 1y 11mo ago

Visit ID: 8384996

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and around all freezers in out back storage room. Warning
  • 14-36-5:Basic - Interior of refrigerator in disrepair/has exposed insulation. Kool-it unit on cookline. 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. Main dish machine - Dishwasher (Chlorine 0ppm). Operator changed solution- chlorine 100ppm. Corrected On-Site Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Oyster bar - oysters and stone crabs not protected from customer contamination. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready to eat cooked bacon in reach in freezer. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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 chocolate mousse in pastry flip top. Operator stored all items properly. Corrected On-Site Warning
  • 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. Provided handout to operator. Corrected On-Site Warning
  • 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. Warning