Blu Island Bistro
Last inspected: Sep 17, 2025
43
Score
Blu Island Bistro has been inspected eight times since 2022. The most recent visit was on Sep 17, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
When inspectors have written things up, “no written procedures available for use” has been the most frequent reason, cited three times.
Compared to other Venice restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Sep 17, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter portion cups at wait station not properly time marked. Operator stated butter had been out for 2 hours.
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed working tongs employee using broom and dust pan to clean floor. Employee failed to change gloves and wash hands before returning to handling food.
12A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide copy of Time control sheet. Emailed new blank copy to operator. Operator completed and posted Time control sheet. **Corrected On-Site**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Observed working tongs stored on oven door.
10-20-4
Basic - Reach-in cooler at cooks line shelves have accumulation of soil residues.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Repeat 1-17-25 **Repeat Violation**
36-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter cooks line.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed walk-in cooler has leak in ceiling.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and fan cover in walk-in cooler has buildup of dust.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
43
Jan 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Unsealed concrete floor in food preparation, food storage and warewashing.
36-02-5
95
Aug 15, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked beans and taco beef.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed pitch of water in handwashing sink at cooks line. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Walk-in cooler interior has accumulation of mold-like-substance.
22-16-4
67
Jan 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled at dishwasher machine area. **Warning** - From follow-up inspection 2024-01-23: Spray bottle containing toxic substance not labeled at dishwasher machine area. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat 8-9-23 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-23: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of nut, bacon bits and oils at cooks line not in original container not labeled. Re 8-9-23 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-23: Observed containers of nut, bacon bits and oils at cooks line not in original container not labeled. **Time Extended**
02D-01-5
82
Nov 20, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Spray bottle containing toxic substance not labeled at dishwasher machine area. **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed Paul Eckstein CFM expired 11-29-23. Observed operator has enrolled for test. **Warning**
53A-03-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Covered waste receptacle not provided in co- gender bathroom. Repeat 8-9-23 **Repeat Violation** **Warning**
32-12-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat 8-9-23 **Repeat Violation** **Warning**
38-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or protected at wait station. Observed employee invert filters. Repeat 8-9-23 **Corrected On-Site** **Repeat Violation** **Warning**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of nut, bacon bits and oils at cooks line not in original container not labeled. Re 8-9-23 **Repeat Violation** **Warning**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat 8-9-23 **Repeat Violation** **Warning**
32-04-4
58
Aug 9, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee fail to wash hands before put on gloves to prepare food after having touched face and beard.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese in top make table cooler at cooks line at 57F. Observed cook remove cheese that was over cold holding line and place in tall reach-in cooler. Recheck temperature 40 minutes later 39F. **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle hanging on shelf at end of cooks line. Observed employee move spray bottle for proper storage. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 2-27-23 **Repeat Violation**
22-20-5
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed mens, ladies and employees restrooms do not have self closing doors. Repeat 2-27-23 **Repeat Violation**
32-04-4
Basic - Covered waste receptacle not provided in employee co-gender bathroom.
32-12-5
Basic - Employees with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation without beard restraint. Observed cooks put on beard restraint Repeat 2-27-23 **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 91F standing water at cooks line. Observed employee remove and wash utensils then place them in empty dry container and discard water container. Repeat 2-27-23 **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed some lights above cooks line not shielded.
38-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on cart next to hot holding steam well. Observed employee move sanitizer bucket for proper storage. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Observed coffee filters at wait station not inverted. Observed employee invert filters. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of nut, bacon bits and oils at cooks line not in original container not labeled. Repeat 2-27-23 **Repeat Violation**
02D-01-5
43
Feb 27, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cooks make bare hand contact with cooked hash browns and bacon that were getting plated for consumers. Instructed cook and operator on proper bare hand contact and observed employee put on gloves and email operator AOP form. **Corrective Action Taken**
09-01-4
High Priority - Employee washed hands with cold water. Observed employee was hands in cold water.
12A-19-4
High Priority - Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea. Email Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken**
11-25-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed eggs at cooks line not time marked. Observed employee stated eggs were removed from reach-in cooler 1 hour prior. Observed employee time mark eggs. **Corrected On-Site**
03F-02-5
Intermediate - No soap provided at handwash sink in kitchen observed operator replace soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator does not have copy of written plan. Email operator time as a control sheet. **Corrective Action Taken**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
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. Email operator Employee Health Agreement. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic container used to scoop seasoned flour at prep table.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage at wait station. Observed employee remove beverage. Repeat 10-21-22 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation at cooks line.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation at cooks line.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88F at cooks line by grill.
10-07-4
Basic - Plumbing system in disrepair. Observed hot water faucet at hand wash sink by dishwasher not working.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabled squeeze bottles of oils and condiments at cooks line and flour bins at prep table.
02D-01-5
23
Dec 20, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-12-20: Observed some employees still expired. **Time Extended**
53B-14-5
90
Frequently Asked Questions
When was Blu Island Bistro last inspected?
The most recent health inspection at Blu Island Bistro on file is from Sep 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Blu Island Bistro?
Across the inspection record, “no written procedures available for use” has been cited three times, more than any other issue at Blu Island Bistro.
How does Blu Island Bistro compare to other restaurants in Venice?
Blu Island Bistro most recently scored 43 out of 100, which is lower than the Venice average of 79.
Has Blu Island Bistro's inspection record improved over time?
Yes. Recent inspections at Blu Island Bistro have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Blu Island 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 Blu Island Bistro inspected?
Based on the inspection history on file, Blu Island Bistro is inspected around three times per year on average.
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