BLUE MATISSE RESTAURANT
2505 NW 87 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
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).