BLENDED BISTRO & BOBA
2306 EDGEWATER DR
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar and flour containers underneath prep counter. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All equipment door handles back of the house.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter by reach in freezer with boba.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout facility.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing at room temperature by 3 compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation
Food safety inspection conducted on 1/8/2025 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
1
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar and flour containers.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout facility kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Between oven.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and spoon on front counter in standing water of 68f. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front counter by reach in refrigerator.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment. Reach in cooler shelves throughout facility.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Sauce reach in cooler at front counter. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floors in kitchen cooking back area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08B-56-4:High Priority - Food stored in ice used for drinks. 1 employee pouched drink in ice machine. Operator removed and threw out surrounding ice. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Washed broccoli stored in plastic bags.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 50 F in reach in cooler at front counter less than 4 hours. Operator moved to freezer for temperature recovery. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/19/2024 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 2/20/2024
High Priority
2
Intermediate
2
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 35A-03-4:Basic - Dead roaches on premises. 4 Under dry storage area by mop sink 2 behind stove and cooking equipment. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind all cooking equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, knife on front counter standing water 75. Strainer in water 88
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk tea cooler.
- 29-08-4:Basic - Plumbing system in disrepair. Water facet by wok not working using garden hose to clean wok.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Front sauce cooler.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of seaweed containers and spice containers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on counter. **Corrective Action Taken**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut carrots in to go bags.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in water 76 Rice noodles 66, 65, 66 Insufficient ice bath. Less than 4 hrs
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers, manager arrived during inspection. Corrected On-Site
- 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. Frozen shrimp not labeled.
Food safety inspection conducted on 2/20/2024 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms for customers and employees use
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside Exit door by restrooms
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine at frontline
- 08B-12-5:Basic - Stored food not covered. Creamer at frontline with no cover Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink at frontline Walls throughout kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter and kitchen observed wet wiping cloth stored on make table and counter top
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Creamer at frontline in clear container no label
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef individually saran wrapped stored over salmon also Saran wrapped
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken temping at 53F,per operator it was in reach in cooler overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping at 53F,per operator it was in reach in cooler overnight
- 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. Emailed operator hand out **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table Interior of black microwave on prep table below silver microwave
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. No toilet paper in women's bathroom
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at frontline
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in spray bottle at front counter with no label
Food safety inspection conducted on 10/18/2023 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).