DirtyFLRestaurant Inspection Data

BLUE GIRAFFE RESTAURANT

With 3 documented inspections, BLUE GIRAFFE RESTAURANT in SANIBEL has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 3 reports on file

2075 PERIWINKLE WAY UNIT #14-16

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 3 health inspection reports

All Inspection Reports

1/8/2026· 3mo ago

Visit ID: 13500605

Met Inspection Standards

2 high, 2 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12-01-2025 operator renewed during inspection Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48 F - Cold Holding); fish (48 F - Cold Holding) establishment had a power surge 40 minutes prior and operator reset breaker. Food began to cool immediately **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

8/21/2025· 7mo ago

Visit ID: 10897022

Met Inspection Standards

1 high, 2 int, 1 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 cylinders unsecured in front prep area, liquor room, behind bar and by server soda station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line pooled eggs (58 F - Cold Holding) Operator states that eggs are held on Time As Control but did not have completed form. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to check chlorine levels in dish machine or wiping
  • 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. Three line cooks and two servers working with food and no certified food manager present.

3/4/2025· 1y 1mo ago

Visit ID: 10782770

Met Inspection Standards

1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hamd washing signs needed at hand sinks.