DirtyFLRestaurant Inspection Data

BLUE MARTINI

Based on 6 health inspections, BLUE MARTINI in ORLANDO has earned a 1.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

2223 North West Shore Boulevard
Tampa, Florida, 33607
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 10885636

Met Inspection Standards

1 high, 2 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above kitchen ovens. Above dish machine. Repeat Violation
  • 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./raw tuna package, walk in cooler/cut immediately/ Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on shelf over reach in cooler/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor./walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in beer cooler gasket soiled. Walk in beer cooler fan cover soiled. Ice machine air filters soiled. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./oven cleaner hanging over cutting boards/removed immediately/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles at main bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./front main bar hand sink used to store utensils/removed immediately/ Corrected On-Site

5/13/2025· 10mo ago

Visit ID: 8869953

Met Inspection Standards

3 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair./over dish machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line cutting boards soiled/ Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./main bar hand sink. Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

8/26/2024· 1y 6mo ago

Visit ID: 8869892

Met Inspection Standards

3 int, 11 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-08-26: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2024-08-26: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen above dish area. - From follow-up inspection 2024-08-26: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food in kitchen. - From follow-up inspection 2024-08-26: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees. - From follow-up inspection 2024-08-26: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair./walk in cooler unable to close completely. - From follow-up inspection 2024-08-26: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in cooler. - From follow-up inspection 2024-08-26: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./upstair bar. Repeat Violation - From follow-up inspection 2024-08-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stage bar hand sink soiled. Kitchen pizza roller bottom tray soiled. - From follow-up inspection 2024-08-26: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered./cut fruits not covered/all three bars. - From follow-up inspection 2024-08-26: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. - From follow-up inspection 2024-08-26: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cutting boards soiled. - From follow-up inspection 2024-08-26: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./upstair bar, Repeat Violation - From follow-up inspection 2024-08-26: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink./stage bar. Repeat Violation - From follow-up inspection 2024-08-26: **Time Extended**

8/23/2024· 1y 6mo ago

Visit ID: 8719723

Follow-up Inspection Required

2 high, 3 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen above dish area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees.
  • 14-11-5:Basic - Equipment in poor repair./walk in cooler unable to close completely.
  • 14-69-4:Basic - Ice buildup in walk-in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./upstair bar. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stage bar hand sink soiled. Kitchen pizza roller bottom tray soiled.
  • 08B-12-5:Basic - Stored food not covered./cut fruits not covered/all three bars.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef tenderloin 50F, beef cheese 50F, seared tuna 49F, crab and shrimp dip 48F/all cold holding for more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef tenderloin 50F, beer cheese 50F, seared tuna 49F, crab and shrimp dip 48F/all cold holding for more than 4 hours in walk in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cutting boards soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./upstair bar, Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink./stage bar. Repeat Violation

2/23/2024· 2y ago

Visit ID: 8508175

Met Inspection Standards

2 high, 4 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing./outside walk in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket, cell phone stored over cleaned utensils on storage rack outside beer walk in cooler. Employee's backpack on top of canned goods, outside walk in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./side bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Ice machine filters soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partial cooked beef stored over pepperoni, walk in cooler. Seared tuna stored over beer cheese, walk in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottle on canned goods, outside walk in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to stored utensils, front and staged bar.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./all three bars hand sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./front and side bars.

9/25/2023· 2y 5mo ago

Visit ID: 8341562

Met Inspection Standards

2 high, 2 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair./damage ceiling tiles above dish machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water./on all 3 bars.
  • 14-69-4:Basic - Ice buildup in small reach-in freezer/kitchen entrance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer doors across from dish machine soiled. Walk in cooler gasket soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./around dish machine.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./seared tuna 44F, cooked shrimp 44F/overnight in prep cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 44F, cooked shrimp 44F overnight in prep cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting boards.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.