THE BLU HALO
THE BLU HALO maintains a 2.4/5 food safety rating based on 6 health department inspections in TALLAHASSEE. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 6 reports on file
3431 BANNERMAN RD UNIT 2, TALLAHASSEE 32312
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
All Inspection Reports
2/26/2026· 1mo ago
Visit ID: 13500307
Met Inspection Standards1 high, 1 int, 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.
- 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. Dish machine only reaching 141°.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
8/21/2025· 7mo ago
Visit ID: 10954034
Met Inspection Standards1 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· 11mo ago
Visit ID: 10752641
Met Inspection Standards1 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 3mo ago
Visit ID: 8789302
Met Inspection Standards3 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· 2y 1mo ago
Visit ID: 8510849
Met Inspection Standards1 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 6mo ago
Visit ID: 8341127
Met Inspection Standards1 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