Blue a Tampa Bistro
Last inspected: Mar 9, 2026
90
Score
Blue a Tampa Bistro appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Mar 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “standing water in bottom of reach-in-cooler”, which has been cited four times.
Among Tampa restaurants, the typical score is 79; Blue a Tampa Bistro is comfortably above that bar. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 2026-03-09: **Time Extended**
53B-13-5
90
Mar 2, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored over cooked chicken wing in reach-in cooler at cook line. Operator rearranged items. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. The plumbing disrepair at handwash sink on cook line, when water running in sink, water will leak under on the floor, employee states that they have been informed not to use this handwash sink. A container placed on floor to catch water if leaking from handwash sink. **Corrective Action Taken** **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At salad section of cook line. **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
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. 15 packs of commercially ROP Mahi filets thawed remains in sealed packages. **Warning**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at bar.Scoop handle in flour bin at prep line in kitchen. Operator moved handles up. **Corrected On-Site** **Warning**
10-01-5
Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine area. **Warning**
29-19-4
43
Sep 4, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored over cooked chicken wings in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter cups (62-71F - Cold Holding) stored on counter top at server station. Reach-in cooler at cook line: Cold Holding: pooled egg 52 F, egg white 51 F, cut ham 62 F, diced tomato 57 F, sausage link 45 F. Employee states that all time/temperature control for safety food was took out from the walk-in cooler for about 2 hours, operator moved to walk-in freezer for rapid cooling. Re temped: pooled egg 40F, egg white 37F, cut ham 42F, diced tomato 40F, sausage link 39 F, butter cups 43-47F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area. Operator moved all items away from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. No warewashing at time of inspection, three-compartments sink set up.
16-54-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.
14-09-4
Basic - Equipment in poor repair. Ran hot water sanitizing dish machine and temped 142.3F. No warewashing at time of inspection, three-compartments sink set up. **Corrective Action Taken**
14-11-5
Basic - Food storage container/container lid cracked or broken. Multiple cracked/broken food containers and lids at clean food containers storage shelves and used with food in reach-in cooler at cook line. **Repeat Violation**
14-38-4
Basic - Standing water in bottom of reach-in-cooler. At cook line. **Repeat Violation**
29-49-6
41
Mar 31, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler by stove top on cook line - Cold Holding: pooled egg 47 F, diced ham 50 F, sliced ham 51 F, shredded cheese 51 F. Operator placed items in ice bath, re temped: pooled egg 39 F, diced ham 40 F, sliced ham 41 F, shredded cheese 41 F. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Mahi fish thawed without removed from packaging. Cooked chicken prepped onsite more than 7 days.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken date marked prepped on 03/23, more than 7 days stored in reach-in cooler at cook line.
02C-01-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at dish machine area, 2 unlabeled spray bottles at server station at dining area.
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 containers of meat sauce not date marked stored in walk-in cooler.
02C-02-5
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. ROP Mahi fish.
06-09-1
Basic - Food storage container/container lid cracked or broken. A food container cracked and holds food in reach-in cooler. **Repeat Violation**
14-38-4
Basic - Standing water in bottom of reach-in-cooler. On cook line. **Repeat Violation**
29-49-6
39
Jul 23, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
70
May 13, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 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. Observed ham not date marked in walk-in cooler
02C-03-5
Basic - Equipment in poor repair. Observed door fall off on reachin cooler on cookline adjacent to fryers
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup along door frame of walk-in cooler
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area Email hand washing signs to manager
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted in dish pit
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reachin cooler on cookline adjacent to fryers Corrected-observed employee clean **Corrected On-Site**
29-49-6
70
Jan 30, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food build up inside all reachin coolers on cookline along shelves **Repeat Violation** **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside all reachin coolers gaskets **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
23-03-4
86
Jan 29, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on floor under dry storage shelves 2 rodent droppings on floor under clean dishes shelves next 3-compartment sink **Warning**
35A-04-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies at 3-compartment sink landing on clean equipment and prep table **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food build up inside all reachin coolers on cookline along shelves **Repeat Violation** **Warning**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks not secured in dry storage room **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed employee drink stored on prep table Corrected-observed employee discard **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Hole in or other damage to wall. Observed hole in wall in prep area Observed hole in wall under 3-compartment sink **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ob ice build up inside chest freezer on cookline **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 pairs of tongs stored on fryer basket handles Corrected observed employee remove **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside all reachin coolers gaskets **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean dishes **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reachin cooler on cookline across from grill top **Warning**
29-49-6
45
Nov 20, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cooks line placing gloves on with no hand washing, corrected action taken, inspector discussed with employee proper hand washing procedures when placing gloves on . **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Pressure at employee employee hand wash sink in bar area at a minimum.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee hand wash sink used as dumps sink , observed old food debris.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at wait station area, corrected, manager replaced paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked sausage, opened containers of milk all held over 24 hrs not date marked. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table , corrected, manager removed drinks during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler's shelves with old debris. **Repeat Violation**
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on food prep table, corrected, manager removed key's during inspection. **Corrected On-Site**
40-06-5
47
Mar 17, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by racks, corrected, employee removed racks during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish room . **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler.
08B-38-4
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 drink with no lid nor straw , corrected, employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk in cooler and freezer area with mold.
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Mac and cheese thawing out on counter .Corrected. Employee placed Mac and cheese in walk in cooler to continue the thawing process. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment, corrected, cook removed knifes during inspection. **Corrected On-Site**
10-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not stored protected in soda area . **Repeat Violation**
51-11-4
55
Nov 8, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. One can of fruit cocktail. **Repeat Violation**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of soap stored in employee hand wash sink in dishwashing area, as well as broom and mop,corrected , employee removed soap during inspection **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables , corrected, employees removed drinks during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored in reach in cooler with foods served to the public. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on food prep table, corrected, manager removed keys during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Foods stored on floor produce cooler .
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation**
21-01-4
58
Frequently Asked Questions
When was Blue a Tampa Bistro last inspected?
The most recent health inspection at Blue a Tampa Bistro on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Blue a Tampa Bistro?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Blue a Tampa Bistro.
How does Blue a Tampa Bistro compare to other restaurants in Tampa?
Blue a Tampa Bistro most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Blue a Tampa Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Blue a Tampa Bistro have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue a Tampa Bistro 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 Blue a Tampa Bistro inspected?
Based on the inspection history on file, Blue a Tampa Bistro is inspected around three times per year on average.
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