DirtyFLRestaurant Inspection Data

THE BLU HALO

THE BLU HALO maintains a 2.8/5 food safety rating based on 6 health department inspections in TALLAHASSEE. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

3431 BANNERMAN RD UNIT 2, TALLAHASSEE 32312

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

2/26/2026· 2w ago

Inspection #: 3659102

Inspection Completed - No Further Action

8/21/2025· 6mo ago

Visit ID: 10954034

Met Inspection Standards

1 high, 2 int, 1 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and mixer head.

5/20/2025· 9mo ago

Visit ID: 10752641

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 50°F, goat cheese 48°F, items left out in between transfer from walk in to prep line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsing coffee basket.

1/2/2025· 1y 2mo ago

Visit ID: 8789302

Met Inspection Standards

3 high, 1 basic

  • 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.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F Less than 4 hours per operator.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles stored on dishwasher.

3/14/2024· 1y 12mo ago

Visit ID: 8510849

Met Inspection Standards

1 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil left on counter 63°. Less than 4 hours per operator put in freezer. **Corrective Action Taken**
  • 01C-03-4:Intermediate - oyster tags not marked with last date served.

9/27/2023· 2y 5mo ago

Visit ID: 8341127

Met Inspection Standards

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of windex above liquor. Properly stored during inspection. Corrected On-Site