DirtyFLRestaurant Inspection Data

BLU ON THE AVENUE

Based on 6 health inspections, BLU ON THE AVENUE in WINTER PARK has earned a 2.8/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 8 months ago · 6 reports on file

326 PARK AVE S

Overall Food Safety Rating

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

All Inspection Reports

7/8/2025· 8mo ago

Visit ID: 10861645

Met Inspection Standards

6 basic

  • 29-18-4:Basic - Drain cover(s) missing. Mop sink
  • 14-11-5:Basic - Equipment in poor repair. Torn Gaskets in prep cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris behind cook line
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers in dish area
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in small reach in cooler next to prep station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep cooler next to sushi station

1/29/2025· 1y 1mo ago

Visit ID: 8853351

Met Inspection Standards

1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in seasoning container Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust above kitchen
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in disrepair at salad station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and buttermilk not date marked for more than 24 hours

8/7/2024· 1y 7mo ago

Visit ID: 8747853

Met Inspection Standards

3 high, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Oreo container Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth inside cucumber container Corrected On-Site
  • 29-18-4:Basic - Drain cover(s) missing. In mop sink
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in disrepair in reach in cooler in salad station
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 101F Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In salad station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In both reach in cooler in bar area
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake mix and Oreo cream mix dated 7/29
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters at 46-48F in seafood reach in cooler. Au gratin potatoes 50F and cooked pasta 50F in cook line reach in cooler over 4 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46-48F and Au gratin potatoes and cooked pasta at 50F over 4 hours

1/4/2024· 2y 2mo ago

Visit ID: 8489530

Met Inspection Standards

1 high, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets at the line make cooler
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks linev
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 36-62-4:Basic - Light not functioning. In the dish area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryer, between the fryer and range
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

9/1/2023· 2y 6mo ago

Visit ID: 8487484

Met Inspection Standards

2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station - From follow-up inspection 2023-09-01: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall - From follow-up inspection 2023-09-01: **Time Extended**

8/31/2023· 2y 6mo ago

Visit ID: 8364203

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat at reach in cooler at first cooks line Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in between first and second cooks line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crunchy kimchi prepared over 24 hours and no date mark