Blue Collar Cookin
Last inspected: Mar 20, 2026
74
Score
Going back to 2022, Blue Collar Cookin has eight inspections in the public record. On Mar 20, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Equipment in poor repair” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Live Oak restaurant, which scores around 82. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of make table: cheese (55F - Cold Holding); tomatoes (58F - Cold Holding). Lid was closed during this inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Towels and lighter in hand washing sink. Removed during this inspection. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink.
31B-04-4
74
Jul 2, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substances. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by paper towels and soap bottle. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for business and no proof of CFM on truck. **Warning**
53A-02-7
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. Smith food handler certificate expired 4-26-25.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Cutting board grooved.
14-01-5
Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Paint peeling in microwave. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled with grease accumulation. Reach-in cooler gaskets soiled with mold-like substances. **Repeat Violation**
23-03-4
58
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jul 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
Apr 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Nov 28, 2023
Routine - Food
2 major violations. 4 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. Opened half-gallon of milk not date marked, opened Friday per cook. She marked container. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Gap in refrigerator door gasket. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Reach-in cooler gaskets soiled with food debris. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Knife handle cracked, warped.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on container of batter. Manager removed. **Corrected On-Site**
21-12-4
67
Jun 6, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); operator stated item was out thawing then placed in cooler to drop back below 41F. cheese (52F - Cold Holding) in make table reach in cooler, other items are under 41F. Cooler was closed to trap cold air inside. **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing dishes, wiped hands on pants, placed gloves on then put hamburger on grill.
12A-16-4
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. Milk in reach in cooler, operator dated it a previous day. **Corrected On-Site**
02C-03-5
Basic - Equipment in poor repair. Cut marks on cutting board. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Silver reach in cooler gaskets soiled. Table under flat top soiled. **Repeat Violation**
23-03-4
61
Frequently Asked Questions
When was Blue Collar Cookin last inspected?
The most recent health inspection at Blue Collar Cookin on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Blue Collar Cookin?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Blue Collar Cookin.
How does Blue Collar Cookin compare to other restaurants in Live Oak?
Blue Collar Cookin most recently scored 74 out of 100, which is lower than the Live Oak average of 82.
Has Blue Collar Cookin's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Collar Cookin have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blue Collar Cookin 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 Blue Collar Cookin inspected?
Based on the inspection history on file, Blue Collar Cookin is inspected around two times per year on average.
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