DirtyFLRestaurant Inspection Data

NONA BLUE

9685 LAKE NONA VILLAGE PL

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 8993934

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Lids wet nesting. Chef put them back to be rehashed. **Corrective Action Taken**
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. A couple of plastic lids corner broken. Chef discarded. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee had gloves, wiped area down with sanitized towel, walked around, wrote in book, came back to station, grabbed salad plates without changing gloves and washing hands. Chef stopped him and had him wash hands and change gloves Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad back up cooler; tomatoes (49F - Cold Holding); diced eggs (49F - Cold Holding), found cooler plug loose, chef said floors were scrubbed at 10:30am and must have come loose. Fixed plug. rechecked cooler 45F, during lunch rush unit is open and closed often **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled behind slicer guard Corrected On-Site
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield.

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8724939

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above make table on cooks line not inverted.
  • 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. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Maji, per manufacturers guidelines.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles throughout prep area. Operator moved. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Glass reach in refrigerator at wait staff area not keeping TCS food at 41F or below.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to sanitized containers under prep table. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Mahi, per manufacturers guidelines.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Month of April.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in corner between grill and reach in cooler, not easily accessible for handwashing. Part of grill blocking sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink inside walk-in cooler. Corrected On-Site

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8516055

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In the back dry storage, operator secured them. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. From reach in coolers
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn
  • 36-22-4:Basic - Floor area(s) covered with standing water. In dry storage, operator mopped the area Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from flat top handle, Operator removed them Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed waffle batter container without label. Operator labeled. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Through cookline Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 147.2F), we restarted the booster and machine temperature of 158.2F Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed ice from bar area, displayed towards the public not protected. Operator placed a plastic cover Corrected On-Site Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 3 types of eggs Benedict on the Sunday Brunch menu without undercooked consumer advisory. Operator discarded menus and will be reprinting new ones with the advisor to use on Sunday. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Operator labeled. Corrected On-Site

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8346432

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In the back storage area
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish room area Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light on the hood
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By cook line Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor torn, cook line
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed ice bin in main bar area displayed towards the outside guest area without protection Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (118F - Hot Holding) for less than an hour. Operator reheated to 165F **Corrective Action Taken**
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 150F). Operator spoke with technician to ensure temperature reaches proper temperature **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Suzanne Burnette 7/31/2020