Blu on the Avenue
Last inspected: Jul 8, 2025
74
Score
Blu on the Avenue appears in inspection records eight times, starting in 2022. The most recent visit was on Jul 8, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited five times.
By comparison, the average Winter Park facility scores 83, putting Blu on the Avenue on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jul 8, 2025
Complaint Full
6 minor violations.
View 6 violations
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Equipment in poor repair. Torn Gaskets in prep cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris behind cook line
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked containers in dish area
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in small reach in cooler next to prep station
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Prep cooler next to sushi station
29-49-6
74
Jan 29, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Milk and buttermilk not date marked for more than 24 hours
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in seasoning container **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust above kitchen
36-34-5
Basic - Equipment in poor repair. Gaskets in disrepair at salad station
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station
29-49-6
74
Aug 7, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46-48F and Au gratin potatoes and cooked pasta at 50F over 4 hours
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters at 46-48F in seafood reach in cooler. Au gratin potatoes 50F and cooked pasta 50F in cook line reach in cooler over 4 hours
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake mix and Oreo cream mix dated 7/29
01B-24-5
Basic - Bowl or other container with no handle used to dispense food. In Oreo container **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface. Cloth inside cucumber container **Corrected On-Site**
21-05-5
Basic - Drain cover(s) missing. In mop sink
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Gaskets in disrepair in reach in cooler in salad station
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 101F **Corrected On-Site**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In salad station
14-33-4
Basic - Standing water in bottom of reach-in-cooler. In both reach in cooler in bar area
29-49-6
43
Jan 4, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
Basic - Equipment in poor repair. Gaskets at the line make cooler
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks linev
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Light not functioning. In the dish area
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryer, between the fryer and range
23-03-4
67
Sep 1, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
90
Aug 31, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crunchy kimchi prepared over 24 hours and no date mark
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in between first and second cooks line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line **Corrected On-Site**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat at reach in cooler at first cooks line **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall
29-49-6
47
Apr 11, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ceviche 50F Blue cheese dressing-47F Salmon-47F Per operator items were in reach in cooler over 24 hours
01B-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Desserts in reach in freezer at first line in seaweed containers **Corrected On-Site**
14-15-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Tuna and Bibb lettuce lined with cloth napkins at first prep line **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 50F Blue cheese dressing-47F Salmon-47F Per operator items were in reach in cooler over 24 hours Facility has many reach in coolers to store items. ceviche and house made blue cheese dressing were located at reach in fridge next to prep table Salmon was located at reach in cooler at the sushi station
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Majority of oyster tags not marked with last date
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer between sushi line and cooks line
22-02-4
Basic - Clean utensils stored between equipment and wall. Knives stored between two make tables on cooks line **Corrected On-Site**
24-14-4
Basic - Bowl or other container with no handle used to dispense food. Flour had bowl instead of scoop with handle **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in fridge next to prep table are torn
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Flour no label **Corrected On-Site**
02D-01-5
Basic - Food storage container/container lid cracked or broken. Cracked lid covering flour
14-38-4
Basic - Equipment in poor repair. Reach in fridge next to prep table keeping temperature at 55F
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards located at dish wash area
14-09-4
27
Nov 14, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cheese sauce made yesterday and kept on walk in cooler cooling overnight with temperature of 54F. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta kept overnight on reach in cooler at cook line with temperature of 48F. **Warning**
03A-02-5
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. Per owner they keep rice for only three hours. **Warning**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cheese sauce made yesterday and kept on walk in cooler outside with temperature of 54F. Pasta kept on reach in cooler on cook line overnight with temperature of 48F. **Warning**
01B-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No written procedure for sushi. **Warning**
03F-10-5
Basic - Light shield damaged/in disrepair.Missing light shields over cook line. **Corrected On-Site** **Warning**
38-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Chef had a watch and a bracelet on. **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles have dust over cook line. **Warning**
36-34-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Reach in cooler close to back door have rusted shelves. **Warning**
14-17-4
Basic - Standing water in bottom of reach-in-cooler in bar area, the one with wines. **Warning**
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris. **Warning**
22-16-4
33
Frequently Asked Questions
When was Blu on the Avenue last inspected?
The most recent health inspection at Blu on the Avenue on file is from Jul 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Blu on the Avenue?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Blu on the Avenue.
How does Blu on the Avenue compare to other restaurants in Winter Park?
Blu on the Avenue most recently scored 74 out of 100, which is lower than the Winter Park average of 83.
Has Blu on the Avenue's inspection record improved over time?
No. Recent inspections at Blu on the Avenue have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Blu on the Avenue means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Blu on the Avenue inspected?
Based on the inspection history on file, Blu on the Avenue is inspected around three times per year on average.
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