Big Blues Bistro
Last inspected: Oct 23, 2024
32
Score
Going back to 2022, Big Blues Bistro has six inspections in the public record. The most recent report on file is from Oct 23, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
5
Major latest
4
Minor latest
Inspection History
Oct 23, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed some money then put on gloves and grabbed quesadillas, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator grabbed raw chicken then changed gloves and grabbed tray and deli paper to put cooked chicken, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f raw hamburger and 70f cooked onions by cook line, employee placed them in cooler, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, operator moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator placed some **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee expired in February 2024/ **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Single-service articles improperly stored. Box of to go containers on floor, operator placed it on shelf **Corrected On-Site**
25-05-4
Basic - Food storage container/container lid cracked or broken. Container for raw chicken is cracked
14-38-4
32
May 10, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese (68F - Cold Holding), stored next to three compartment sink area, place there approximately 30 mins ago from main reach in cooler as per manager. Manager place back in reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of raw fish stored over open container of cooked wings on bottom shelf in upright reach in cooler. Moved by manager. Raw beef stored over raw fish in upright reach in cooler. Moved by manager. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored inside hand wash sink. Moved by manager. **Corrected On-Site**
31A-11-4
67
Feb 23, 2023
Routine - Food
No violations found.
100
Feb 21, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112-126F - Hot Holding), stored on right side of grill and place there for hot holding after cooking approximately 2 hours ago as per person in charge. Person in charge will reheat **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice and shredded cheese (72-74F - Cold Holding), stored in pan on left side of grill, place there from reach in cooler around 11am as per person in charge. Person in charge will add ice under pans Cooked pork (66F - Cold Holding), stored at three compartment sink area, place there approximately 1 hour ago as per employee from reach in cooler. Employee place back in reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash, rinse but not sanitizing after cleaning equipments due to no sanitizer available during inspection **Warning**
22-45-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator ran out of bleach for sanitizing as per employee prior to inspection and has no sanitizer of any kind during inspection **Warning**
22-38-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink hot water turn off. Employee turn water on and at 100F **Corrected On-Site** **Warning**
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup stored in multiple food pans in flip top.
14-01-5
39
Jul 18, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on attached water hose bib which is connected to food truck
29-34-4
86
Frequently Asked Questions
When was Big Blues Bistro last inspected?
The most recent health inspection at Big Blues Bistro on file is from Oct 23, 2024. The public record contains six inspections in total.
What is the most common violation at Big Blues Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Big Blues Bistro.
How does Big Blues Bistro compare to other restaurants in Jacksonville?
Big Blues Bistro most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Big Blues Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Big Blues Bistro have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Big Blues Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Big Blues Bistro inspected?
Based on the inspection history on file, Big Blues Bistro is inspected around three times per year on average.
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