Bleu Beach Resort
Last inspected: Mar 20, 2026
41
Score
Public records show 15 inspections at Bleu Beach Resort stretching back to 2022. On Mar 20, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
The pattern that stands out is “clam/mussel/oyster tags not marked”, which has been cited six times.
Bleu Beach Resort's latest score of 41 falls below the Indialantic average of 83. This restaurant has more on its record than most do.
15
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked shrimp. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags kept but not dated with date last oyster used.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by tubs. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink no paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner spray not labeled. **Corrected On-Site**
41-17-4
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. One yellow fin tuna fillet thawed in exterior make tables not removed from packaging. Operator discarded. **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Trash in restroom has no lid.
32-12-6
Basic - Employee with no hair restraint while engaging in food preparation. Prep chef no hair restraint. **Corrected On-Site**
13-03-4
Basic - Ice bucket/shovel stored not inverted between uses. Three not inverted. **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. **Corrected On-Site**
10-12-5
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Shucked oysters in bin no tag, made copy of original on box and placed with shucked. **Corrected On-Site**
01C-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two exterior make tables gaskets soiled with food debris.
23-03-4
41
Aug 7, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at cook line for tiki bar seaweed salad (50F - Cold Holding). In reach in cooler on counter in breakfast bar area cream cheese (49F - Cold Holding); butter packets (51F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at corner of pool
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 500+ quaternary in sanitation buckets at exterior bar.
41-15-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator documentation for use at breakfast bar in lobby
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In lobby of motel.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom in motel lobby
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over prep area in kitchen. Operator moved **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Microwave Handel
14-11-5
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Restroom next to pool
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above washed produce in reach in cooler . Operator moved **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop water. **Corrected On-Site**
42-01-4
33
Apr 14, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut and sliced cheese 60 placed in cooler at 10:30 found at 1:20 recommended to rapid chill. **Repeat Violation** - From follow-up inspection 2025-04-14: Sliced cheese 49f cold holding **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-04-14: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel lox on brunch menu - From follow-up inspection 2025-04-14: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico - From follow-up inspection 2025-04-14: Pico 50f cold holding **Admin Complaint**
02C-02-5
64
Feb 12, 2025
Routine - Food
2 critical violations. 8 major violations. 3 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
17
Oct 18, 2024
Complaint Full
No violations found.
100
Sep 18, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - 51-09-4 Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 40 seats currently has 83 seats. There is 5 picnic tables out on beach that’s for the community. **Warning** Priority: Basic
51-09-4
95
Aug 21, 2024
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area. - From follow-up inspection 2024-08-21: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands. - From follow-up inspection 2024-08-21: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-21: Chicken 3 lbs Tuna 6 lbs Raw shrimp 12 lbs Beef skewers 5 lbs Shrimp skewers 5 lbs Mahi 12 lbs **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F - From follow-up inspection 2024-08-21: Raw fish 50F, raw shrimp 48F raw chicken 50F, raw chicken 49F beef and shrimp skewers 49F raw mahi 53F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium - From follow-up inspection 2024-08-21: Fix menu **Time Extended**
02A-01-4
Basic - - From initial inspection : Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments - From follow-up inspection 2024-08-21: **Time Extended**
08B-41-4
Basic - - From initial inspection : Basic - Insect control device installed over single service items in the dry storage area off the prep room. - From follow-up inspection 2024-08-21: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen - From follow-up inspection 2024-08-21: **Time Extended**
21-12-4
43
Aug 19, 2024
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F
03A-02-5
High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area.
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium
02A-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen
21-12-4
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.
06-09-1
Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments
08B-41-4
Basic - Insect control device installed over single service items in the dry storage area off the prep room.
35B-02-4
37
Jun 6, 2024
Complaint Full
No violations found.
100
Apr 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Cutting board and knife stored in handwashing sink in outside kitchen
31A-11-4
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. Tuna thawed and not removed from vacuum seal prior to thaw
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink in outside kitchen
31B-04-4
70
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2024-01-12: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler next to grill in Tiki Bar - From follow-up inspection 2024-01-12: **Time Extended**
29-49-6
74
Nov 7, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on the menu as undercooked. **Warning**
02B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-4
Basic - Cardboard used to line shelves in reach-in cooler in bar.
14-05-4
Basic - Standing water in bottom of reach-in-cooler next to grill in Tiki Bar
29-49-6
58
May 9, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in reach in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-09: Raw ground beef over cooked ready to eat shrimp reach in cooler **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-05-09: Some tags not marked **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - at the time bar area added flat top grill and 2 small coolers where outside cooking is being done. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2023-05-09: Plan review submitted and approved by plan review. Checked OnBase. Inside kitchen remodel approved but changes have not begun yet **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Oysters removed from original container for long-term storage. **Warning** - From follow-up inspection 2023-05-09: Shucked oysters no tag in reach in cooler **Time Extended**
01C-06-5
67
Oct 7, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Bleu Beach Resort last inspected?
The most recent health inspection at Bleu Beach Resort on file is from Mar 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Bleu Beach Resort?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited six times, more than any other issue at Bleu Beach Resort.
How does Bleu Beach Resort compare to other restaurants in Indialantic?
Bleu Beach Resort most recently scored 41 out of 100, which is lower than the Indialantic average of 83.
Has Bleu Beach Resort's inspection record improved over time?
No. Recent inspections at Bleu Beach Resort have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bleu Beach Resort 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 Bleu Beach Resort inspected?
Based on the inspection history on file, Bleu Beach Resort is inspected around four times per year on average.
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