BLU BISTRO
19 SOMBRERO BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
0
Intermediate
2
Basic
10
Total
12
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Pizza prep table and yellow cutting board .
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water in produce walk-in cooler
- 10-14-5:Basic - Ice bucket stored on floor between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the Ice machine area and bathrooms used by employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan shroud in produce walk-in cooler Reach in cooler gaskets are soiled
- 33-16-4:Basic - Open dumpster lid, grease receptacle lid is open
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza prep counter top and Yellow cutting board both soiled.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki not identified as raw on the menu. **Repeat Violation**
Food safety inspection conducted on 2/11/2025 revealed 12 total violations (0 high priority, 2 intermediate, 10 basic).
Inspection on 1/30/2025
High Priority
2
Intermediate
6
Basic
5
Total
13
Inspection Details:
- 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. Observes three pieces of raw tuna, and vacuum packaging that has not been open and is thawed in the flip lid reach in cooler.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 23-01-4:Basic - Ice machine exterior soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the pool bar the Soda gun holster is soiled Reach in cooler gasket on pizza prep table or soiled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher
- 08A-05-6:High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food in stand up reach in cooler **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw ROP tuna thaw an unopened package.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soil on pizza table.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yuma tataki not identified as raw on menu
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 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. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the pool bar . 76F **Repeat Violation**
Food safety inspection conducted on 1/30/2025 revealed 13 total violations (2 high priority, 6 intermediate, 5 basic).
Inspection on 8/15/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 10-14-5:Basic - At pool bar Ice bucket/shovel stored on floor between uses.
- 51-11-4:Basic - At the pool bar Carbon dioxide/helium tanks not adequately secured.
- 08B-38-4:Basic - Food stored on floor in walking cooler
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At ice machine handwashing sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 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 chlorine Triple will be set up to sanitize any dishes that are washed. Eco lab was called for service.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 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. Cooked chicken wings in stand up refrigerator .
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at pool bar hand wash sink
Food safety inspection conducted on 8/15/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).