BLUE MATISSE RESTAURANT
2505 NW 87 AVE
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
1
Intermediate
2
Basic
4
Total
8
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled AC vents/returns at kitchen preparation area and ware washing.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed some cutting boards with marks not longer cleanable. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach-in cooler soiled at cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach-in cooler unit next to handwashing sink by cook line.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at ambient temperature at kitchen line, as per chef for less than 30 minutes, chef relocated eggs to walk-in cooler. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef filed tags in chronological order. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed several tags not marked with last use date.
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 059615 11/17/24. 021243 01/09/25. As per chief engineer units had been inspected and pending certificates to be issued.
Food safety inspection conducted on 1/30/2025 revealed 8 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed board has cut marks and is no longer cleanable at different prep tables in kitchen area. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed excessive amount of grease build on the floor behind kitchen cooking line. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation Observed at one of the hoods at main kitchen cooking line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at both walk in and standing freezers, also the ice cream chest freezer. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towels under two cutting boards at prep table by pizza station area.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over rack with clean utensils and dishes by dishwashing machine area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets all throughout the kitchen equipments. Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with smoked salmon dated 06/11/24 and a container with cheese sauce dated 05/25/24 inside reach in cooler. Operator discarded the products . Corrected On-Site
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed a container with oysters inside reach in cooler with not tag attached to the container. Operator provided the tag and attached it to container. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled; also observed pizza oven with accumulated food debris. Operator send it to be washed. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed two containers of couscous at reach in cooler, as per operator prepared two days ago. Operator marked containers with date. Corrected On-Site
Food safety inspection conducted on 7/11/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
2
Basic
13
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at beverage prep station outside of kitchen.
- 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. Observed in walk in coolers as well as in reach in coolers, packages of corvina tuna and snapper not cut open prior to thawing. Chef cut open all packages during inspection. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at seafood prep area table. Chef removed and discarded. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind cooking equipment with grease buildup. Observed at walk in coolers.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer located next to dish machine area.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed at beverage prep area, ice scoop stored on beverage dispenser. Chef removed and stored in container. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave located at rear of kitchen.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed at all kitchen hoods.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at buffet area hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and reach in freezer gaskets soiled with black build up and food debris build up. Employees began cleaning gaskets during inspection. **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers and low boy coolers soiled with food debris buildup.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed at prep table a squeeze bottle of cooking oil not labeled. Chef labeled bottle during inspection. Corrected On-Site
- 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. Observed at kitchens reach in cooler, Chef touched container of cut lettuce with bare hands to check temperature. Chef removed lettuce to discard. Lettuce Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at cook line prep table reach in cooler, raw hamburger patties stored over cut lettuce and broccoli. Chef removed and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at buffet table cut lettuce (52F - Cold Holding); cheese cube (51F - Cold Holding). As per chef less than four hours.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche and tuna tartare not identified with asterisk on menu.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at all water filter devices at large ice machines and beverage area ice machines.
Food safety inspection conducted on 2/29/2024 revealed 18 total violations (3 high priority, 2 intermediate, 13 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
5
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda on slicer. Discarded at time of inspection. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In breakfast area drawers. Warning
- 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. Observed employee peeling boiled eggs with bare hands. Discussed with employee. Employee obtained gloves to work with eggs. Corrected On-Site Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at dish surface 152F, 128F on machine digital display. Manager set up three compartment sink during inspection. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Corrected On-Site Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager unable to provided tags for any oysters other than oysters on hand at time of inspection. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on back side of slicer in back cook line/ prep area. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink and at dish pit hand wash sink. Restocked at time of inspection. Corrected On-Site Warning
- 27-16-4:Intermediate - No water at salad station hand wash sink. Turned on during inspection. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer at buffet line unlabeled. Employee labeled at time of inspection. Corrected On-Site Warning
Food safety inspection conducted on 12/1/2023 revealed 10 total violations (3 high priority, 5 intermediate, 2 basic).