Blue Jacket's Gastropub
Last inspected: Nov 5, 2025
45
Score
Public records show 13 inspections at Blue Jacket's Gastropub stretching back to 2022. The most recent report on file is from Nov 5, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded two times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
0
Critical latest
5
Major latest
6
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-11-05: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-11-05: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Doesn't work - From follow-up inspection 2025-11-05: **Time Extended**
05-08-4
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. - From follow-up inspection 2025-11-05: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar operator cleaned ( corrected on site) -can opener - From follow-up inspection 2025-11-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Mahi thawed at room temperature. Temp of mahi was 75F . Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-11-05: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in - From follow-up inspection 2025-11-05: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet. Removed **Corrected On-Site** - From follow-up inspection 2025-11-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under bar equipment -Under soada fountain wait station - From follow-up inspection 2025-11-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave - From follow-up inspection 2025-11-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish-machine -Gaskets in reach in Cooler at entry to kitchen - From follow-up inspection 2025-11-05: **Time Extended**
23-03-4
45
Nov 4, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Mahi thawed at room temperature. Temp of mahi was 75F over 4hours. Operator discarded -Vanilla yogurt, greek yogurt, sour cream , Cooked -wings 46F-49FIn first reach in cooler online over 4hrs per operator. Operator discarded ( corrected on site) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mahi thawed at room temperature. Temp of mahi was 75F over 4hours. Operator discarded -Boiled Eggs , cut tomatoes, cut lettuce, garlic dressing 47F-48F cold holding. In first reach in cooler online less than 4hrs per operator. Operator moved to walk in for temp recovery. -Vanilla yogurt, greek yogurt, sour cream , Cooked wings 46F-49FIn first reach in cooler online over 4hrs per operator. Operator discarded ( corrected on site) **Warning**
03A-02-5
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/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Doesn't work
05-08-4
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar operator cleaned ( corrected on site) -can opener
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling tile missing. Above walk in
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet. Removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. - under bar equipment -Under soada fountain wait station
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish-machine -Gaskets in reach in Cooler at entry to kitchen
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Mahi thawed at room temperature. Temp of mahi was 75F . Operator immediately discarded **Corrected On-Site**
06-01-5
33
May 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient thermometer, Machine has power you can still purchase items as shown on POS.
05-04-4
95
Mar 3, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
58
Aug 23, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Not on food or food contact surfaces
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
22-02-4
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.
53B-13-5
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. Operator has training session scheduled
53B-14-5
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. Corvina, mahi, tuna, . Operator removed from packaging **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
23-03-4
55
May 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -input screen not functioning, no other conspicuous/visible temperature gauge when inspecting unit. Unit does have power, observed from point of sale/credit card screen.
05-09-4
95
Mar 26, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Feb 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on first make table at cooks line **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
14-09-4
82
Dec 13, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs,shredded cheese,cut lettuce, burrata cheese,all temping between 50F-53F.Per operator item was in reach in cooler overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs,shredded cheese,cut lettuce, burrata cheese,all temping between 50F-53F.Per operator item was in reach in cooler overnight Facility has other reach in coolers to use **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Quat sanitizer stored with nozzle over individually packaged mixed jelly at wait staff station Stainless steel cleaner stored next to large to go lids **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Warning**
29-34-4
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. Emailed operator handout **Corrected On-Site** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on the menu **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Emailed operator food employee reporting agreement **Corrective Action Taken** **Warning**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Appetizer plates at bar and salad plates at cooks line **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on first make table at cooks line **Warning**
14-09-4
Basic - Equipment in poor repair. Reach in cooler at cooks line not keeping 41F and below temperature **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door next to restrooms **Warning**
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna and fish not removed from package before thawing **Repeat Violation** **Warning**
06-01-5
26
May 3, 2023
Food-Licensing Inspection
No violations found.
100
Mar 17, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing on splitter added to hose bibb. - For red hose. **Repeat Violation**
29-34-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - Read 40F during calibration check. Advised to calibrate.
05-06-4
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. - Observed thawed packages of fish bearing label in tall reach in cooler at start of cook line. Advised to cut open packages prior to thawing.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. - One employee preparing and serving food on cook line. Advised to use beard guard.
13-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet. - At mop sink.
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable. - At make tables on cook line.
14-09-4
55
Jan 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Washing Fruits and Vegetables
FL-42
95
Jul 19, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. . Hood frame. **Repeat Violation** - From follow-up inspection 2022-07-19: Fan cover in walk in cooler has dust accumulation. Hood clean at this time. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Plates, ramekins bowls on cookline. - From follow-up inspection 2022-07-19: Ramekins not inverted, all other items inverted on cook across from grill. Cook inverted ramekins. **Time Extended** **Corrected On-Site**
24-05-4
90
Frequently Asked Questions
When was Blue Jacket's Gastropub last inspected?
The most recent health inspection at Blue Jacket's Gastropub on file is from Nov 5, 2025. The public record contains 13 inspections in total.
What is the most common violation at Blue Jacket's Gastropub?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Blue Jacket's Gastropub.
How does Blue Jacket's Gastropub compare to other restaurants in Orlando?
Blue Jacket's Gastropub most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Blue Jacket's Gastropub's inspection record improved over time?
No. Recent inspections at Blue Jacket's Gastropub have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Jacket's Gastropub 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 Blue Jacket's Gastropub inspected?
Based on the inspection history on file, Blue Jacket's Gastropub is inspected around four times per year on average.
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