Blue Lounge Bar and Grill
Last inspected: Dec 5, 2025
95
Score
Inspectors have visited Blue Lounge Bar and Grill nine times, with records going back to 2023. Blue Lounge Bar and Grill was last inspected on Dec 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets at walk in cooler torn **Warning** - From follow-up inspection 2025-12-05: Observed at callback same **Time Extended**
14-11-5
95
Dec 4, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
55
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Apr 30, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 28 ounces whole tomato
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauce in walk-in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef bones over raw shrimp in avantco reach in. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (129-133F - Hot Holding) on shelf above flat top per employee held out of temperature less than 30 minutes employee placed onions on flat to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink food particles were in sink next to three compartment sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explain correct method employee set up correctly. **Corrected On-Site**
16-13-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in queso fresco. Employee removed **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Observed Observed 28 ounces whole tomato on storage shelf.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep shelf
12B-07-4
Basic - Single-service articles improperly stored. Observed single service cups stored on the floor operator elevated.
25-05-4
Basic - Working containers of food (flour) removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
33
Feb 27, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 26, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed clean cups and utensils not sanitized after cleaning in three compartment sink. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler across from cook line raw steak stored above ready to eat tomatoes. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw beef. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items were not prepared or portioned today. Items placed in walk-in to rapid cool. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed above grill shredded chicken (107F - Hot Holding, second temperature 158F at 2:11); steak (109F - Hot Holding, second temperature 160F at 2:12); cooked shrimp (99F - Hot Holding, second temperature 155F at 2:12). Per operator items have been out of temperature for approximately 30mins. Items placed on grill to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
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. **Warning**
11-26-1
43
Jul 21, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line- observed employee cellphone on prep table- employee removed cellphone. **Corrected On-Site**
40-06-5
Basic - Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cutting board. Employee removed wiping cloth. **Corrected On-Site**
21-10-4
90
Jul 6, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop bucket.
42-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line- observed service utensils being stored inside standing water at 78 degrees F. Operator removed service utensils. **Corrected On-Site**
10-07-4
90
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed raw chicken being stored on same shelf next to fully cooked chicken wings.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink and cook line- observed hand washing sink being blocked by table.
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed 3 tongs hanging on oven door handle.
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop bucket.
42-01-4
70
Frequently Asked Questions
When was Blue Lounge Bar and Grill last inspected?
The most recent health inspection at Blue Lounge Bar and Grill on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Blue Lounge Bar and Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Blue Lounge Bar and Grill.
How does Blue Lounge Bar and Grill compare to other restaurants in Fort Lauderdale?
Blue Lounge Bar and Grill most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Blue Lounge Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Lounge Bar and Grill have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue Lounge Bar and Grill 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 Lounge Bar and Grill inspected?
Based on the inspection history on file, Blue Lounge Bar and Grill is inspected around three times per year on average.
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