Blu Diner
Last inspected: Jan 30, 2026
100
Score
Blu Diner appears in inspection records 10 times, starting in 2022. On Jan 30, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Among Jacksonville restaurants, the typical score is 74; Blu Diner is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
Aug 1, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
47
Jan 24, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); operate added chlorine bleach, 2nd test Triple Sink (Chlorine 100ppm). **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area in warmer cabinet, potato/vegetables (124F - Hot Holding); pork chop (122F - Hot Holding). Items in warmer less than 4 hours, moved to oven to reheat. Both items reheated above 165f. In prep area on counter, cabbage (115F - Hot Holding). Operator stated cabbage is going back on stove.
03B-01-6
Basic - Working containers of food removed from original container not identified by common name. In back storage area, bulk brown sugar containers or labeled.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice station, scoops for rice in standing water 77f. Operator emptied water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. In back storage room, measuring cups in bulk rice and sugar have handles broken off.
14-01-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee washed utensil and placed directly in sanitizer sink.
16-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In kitchen, metal pans stacked before air drying.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. In kitchen, one employee with no hair protection.
13-03-4
52
Jul 19, 2024
Food-Licensing Inspection
No violations found.
100
Jul 18, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Not able to license establishment due to handwash sink in kitchen, faucet in disrepair. **Warning**
50-08-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in both restrooms.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucets not working on kitchen handwash sink. **Warning**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, turkey wings thawing at room temperature. Operator placed under running water. **Corrected On-Site**
06-01-5
Basic - Outer openings not protected with self-closing doors. Door closer missing on back door.
35B-03-4
58
May 1, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer near entrance to kitchen, pigs feet (pork) 117F. Pork placed into warmer approximately 30 minutes prior. Pork placed into convection oven and reheated to 181F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In two door silver reach in cooler by cook line, container of raw chicken stored over container of raw pork. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - No soap provided at handwash sink. Hand washing sink in men's restroom in dining area. Soap provided. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's restroom in dining area. Towels provided. **Corrected On-Site**
31B-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit could be provided.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by front hand washing sink. Bottle labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close.
35B-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas throughout kitchen. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. In back dry food storage area by rear exit, white container of sugar not labeled. Person in Charge states that he will label item. **Corrective Action Taken**
02D-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam cup on shelf below prep table in kitchen. Drink discarded. **Corrected On-Site**
12B-12-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on grass. Person in Charge states that plan is get concrete pad for dumpster. **Corrective Action Taken** **Repeat Violation**
33-23-4
39
Sep 19, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by hot water heater in kitchen where no hose is attached.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In silver stand up reach in cooler in kitchen, raw chicken stored over raw beef. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired. License paid for during inspection. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area.
22-02-4
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. In stand up silver reach in cooler in kitchen, container of milk opened two days prior not dated. Milk voluntarily discarded. **Corrective Action Taken**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front counter has green bucket stored inside. Bucket removed. **Corrected On-Site**
31A-11-4
Intermediate - No running water at mop sink. Mop sink in back storage area in kitchen.
27-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid soap in chemical storage closet.
41-17-4
Basic - Food storage container/container lid cracked or broken. Multiple lids and containers in kitchen on rack in back storage area. **Repeat Violation**
14-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on grass.
33-23-4
Basic - Hole in or other damage to wall. Multiple walls in kitchen are damaged and need to be sealed. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Back splash guard for oven. Exterior of white stand up freezer in back storage. Speed racks in kitchen. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle (Hint) stored in reach in freezer in back storage area. Bottle discarded. **Corrected On-Site**
12B-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen area. **Repeat Violation**
36-02-5
27
May 2, 2023
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Person in Charge states mop water is dumped into dumpster area.
28-14-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, stuffing 124F placed into service approximately 30 minutes prior. In warmer in kitchen by stove, turkey 117F placed into warmer approximately one hour prior. Both items removed and placed in oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in prep area, raw shelled eggs stored over ready to eat peppers. In reach in cooler in prep area, raw chicken stored over ready to eat beans. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies observed in establishment: two in kitchen area and two near front counter. **Repeat Violation** **Admin Complaint**
35A-02-6
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. No plan could be provided. Inspector emailed example of plan. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Intermediate - No soap provided at handwash sink. At hand washing sink by triple sink. Soap provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
36-37-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door does not self close.
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front counter by rice warmers, multiple scoops in standing water 82F.
10-07-4
Basic - Light shield damaged/in disrepair. Cracked shields in kitchen by cook line. One missing for light fixture in dry storage.
38-01-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drain boards present at triple sink. Person in Charge states that they use a cart to do so and placed cart by triple sink. **Corrected On-Site**
16-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage metal shelves are showing rust.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white standup reach in freezer in back dry storage area.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of kitchen. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in dry storage area. **Repeat Violation**
02D-01-5
Basic - Hole in or other damage to wall. Multiple walls in kitchen. **Repeat Violation**
36-24-5
Basic - Food storage container/container lid cracked or broken. Multiple plastic lids on buffet line.
14-38-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee is improperly using triple sink. Inspector explained proper procedures. **Corrective Action Taken**
16-13-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom. **Repeat Violation**
32-12-5
Basic - Ceiling tile missing. Missing in mop sink room.
36-36-4
19
Oct 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Blu Diner last inspected?
The most recent health inspection at Blu Diner on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Blu Diner?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Blu Diner.
How does Blu Diner compare to other restaurants in Jacksonville?
Blu Diner most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Blu Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Blu Diner have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blu Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blu Diner inspected?
Based on the inspection history on file, Blu Diner is inspected around three times per year on average.
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