Blue Martini
Last inspected: Dec 16, 2025
45
Score
Going back to 2022, Blue Martini has eight inspections in the public record. Inspectors last stopped by on Dec 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 12 violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded eight times in the inspection record.
The city-wide average sits at 79, which Blue Martini's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored./oven cleaner hanging over cutting boards/removed immediately/ **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles at main bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./front main bar hand sink used to store utensils/removed immediately/ **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above kitchen ovens. Above dish machine. **Repeat Violation**
36-32-5
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./raw tuna package, walk in cooler/cut immediately/ **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on shelf over reach in cooler/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor./walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in beer cooler gasket soiled. Walk in beer cooler fan cover soiled. Ice machine air filters soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
45
May 13, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line cutting boards soiled/ **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./main bar hand sink. **Repeat Violation**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair./over dish machine.
36-32-5
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. **Repeat Violation**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
55
Aug 26, 2024
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cutting boards soiled. - From follow-up inspection 2024-08-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./upstair bar, **Repeat Violation** - From follow-up inspection 2024-08-26: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink./stage bar. **Repeat Violation** - From follow-up inspection 2024-08-26: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-08-26: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen above dish area. - From follow-up inspection 2024-08-26: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food in kitchen. - From follow-up inspection 2024-08-26: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees. - From follow-up inspection 2024-08-26: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair./walk in cooler unable to close completely. - From follow-up inspection 2024-08-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in cooler. - From follow-up inspection 2024-08-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./upstair bar. **Repeat Violation** - From follow-up inspection 2024-08-26: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stage bar hand sink soiled. Kitchen pizza roller bottom tray soiled. - From follow-up inspection 2024-08-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered./cut fruits not covered/all three bars. - From follow-up inspection 2024-08-26: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. - From follow-up inspection 2024-08-26: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** - From follow-up inspection 2024-08-26: **Time Extended**
51-11-4
43
Aug 23, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef tenderloin 50F, beef cheese 50F, seared tuna 49F, crab and shrimp dip 48F/all cold holding for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef tenderloin 50F, beer cheese 50F, seared tuna 49F, crab and shrimp dip 48F/all cold holding for more than 4 hours in walk in cooler. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cutting boards soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./upstair bar, **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./stage bar. **Repeat Violation**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen above dish area.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food in kitchen.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees.
13-03-4
Basic - Equipment in poor repair./walk in cooler unable to close completely.
14-11-5
Basic - Ice buildup in walk-in cooler.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees./upstair bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stage bar hand sink soiled. Kitchen pizza roller bottom tray soiled.
23-03-4
Basic - Stored food not covered./cut fruits not covered/all three bars.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
36-27-5
30
Feb 23, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partial cooked beef stored over pepperoni, walk in cooler. Seared tuna stored over beer cheese, walk in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored./chemical spray bottle on canned goods, outside walk in cooler.
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./all three bars hand sinks.
31B-02-4
Intermediate - No soap provided at handwash sink./front and side bars.
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to stored utensils, front and staged bar.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing./outside walk in cooler.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket, cell phone stored over cleaned utensils on storage rack outside beer walk in cooler. Employee's backpack on top of canned goods, outside walk in cooler.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./side bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Ice machine filters soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
22-16-4
32
Sep 25, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./seared tuna 44F, cooked shrimp 44F/overnight in prep cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 44F, cooked shrimp 44F overnight in prep cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting boards.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair./damage ceiling tiles above dish machine.
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water./on all 3 bars.
36-22-4
Basic - Ice buildup in small reach-in freezer/kitchen entrance.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer doors across from dish machine soiled. Walk in cooler gasket soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./around dish machine.
36-27-5
43
May 16, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw lobster meat stored over spring rolls/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored./sanitizer bottle stored over cleaned utensils/kitchen rack/ **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked mushrooms not labeled in walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing./over dish machine and outside walk in cooler/ **Repeat Violation**
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./several kitchen employees with no beard guard restraint.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/ **Repeat Violation**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./on soiled storage rack.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters.
23-03-4
32
Dec 27, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 4 flying insects near kitchen 3 compartment sink area.
35A-02-6
Basic - Accumulation of lime scale on the inside of the dishmachine./ **Repeat Violation**
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing./above dish machine area in kitchen/ **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable./white cutting boards at cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./two opened bottles of water. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler for fish products bottom shelf with standing water.
22-16-4
58
Frequently Asked Questions
When was Blue Martini last inspected?
The most recent health inspection at Blue Martini on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Blue Martini?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Blue Martini.
How does Blue Martini compare to other restaurants in Orlando?
Blue Martini most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Blue Martini's inspection record improved over time?
Yes. Recent inspections at Blue Martini have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Martini 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 Martini inspected?
Based on the inspection history on file, Blue Martini is inspected around three times per year on average.
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