Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: THE BLUE FISH RESTAURANT License Number: SEA2608970
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Ownership Changed Secondary Status:
Location Address: 3551 ST JOHNS AVE
JACKSONVILLE, FL 32205-8465

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 02/07/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce in walkin cooler made previous evening, in plastic container with tightly fitted lid at 59F. Sauce must be discarded.
03D-06-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Two pans of beef in outside walkin cooler at 75-80F. Temped 2hrs 15 mins into cooling process. Placed into walkin freezer to rapidly bring temperature down.
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. Behind bar Corrected On Site.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. Behind bar Corrected On Site. Repeat Violation.
38-07-1    Lights missing the proper shield, sleeve coatings or covers. Light shields on cookline, cracked with holes in them
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees. Handsink on cookline and behind bar Repeat Violation.
02-11-2    Critical - No oyster warning sign with required language provided. Corrected On Site.
53B-08-1    Critical - No proof of all employees having undergone required food handling training
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinkmon cookline Corrected On Site.
24-06-1    Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean plastic containers and lids stored in container with debris build up in bottom Corrected On Site.
23-07-1    Observed gaskets with slimy/mold-like build-up. Make table cooler on cookline Corrected On Site. Repeat Violation.
22-19-1    Critical - Observed interior of microwave soiled. On front cookline
25-04-1    Observed single-service items stored on floor. Box of to go containers in back storage area
41B-03-1    Critical - Observed unlabeled spray bottle. Blue liquid in server area and behind bar Corrected On Site.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Clarified butter on cookline at 99F.
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395