Blue Matisse Restaurant
Last inspected: Mar 26, 2026
74
Score
Public records show nine inspections at Blue Matisse Restaurant stretching back to 2022. The most recent visit was on Mar 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to six violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
That falls roughly in the middle of the pack for Miami restaurants. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at dishwasher station area.
12A-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone stored at prep table by prep sink area , staff remo it. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at one of the units at kitchen.
14-33-4
Basic - Employee eating while preparing food. Observed employee engaged in food prep and eating at secondary cook line
12B-01-4
74
Aug 15, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 - Cold Holding), as per label from Wednesday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 - Cold Holding), as per label from Wednesday.
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed tray with oysters and not tag inside walk-in in cooler 2, chef provided tag for the oysters. **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top unit kitchen line soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by office entrance.
31B-02-4
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 tuna steak not removed from ROP packaging as labeled by manufacturer.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed obtained of at several preparation tables and some of auxiliary as well.
14-09-4
50
Jan 30, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at ambient temperature at kitchen line, as per chef for less than 30 minutes, chef relocated eggs to walk-in cooler. **Corrected On-Site**
03A-03-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef filed tags in chronological order. **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed several tags not marked with last use date.
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed some cutting boards with marks not longer cleanable. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach-in cooler soiled at cook line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach-in cooler unit next to handwashing sink by cook line.
14-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled AC vents/returns at kitchen preparation area and ware washing.
36-34-5
58
Jul 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Lighting Adequate; Required Shields in Place
FL-36
45
Feb 29, 2024
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at buffet table cut lettuce (52F - Cold Holding); cheese cube (51F - Cold Holding). As per chef less than four hours.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at cook line prep table reach in cooler, raw hamburger patties stored over cut lettuce and broccoli. Chef removed and stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at kitchens reach in cooler, Chef touched container of cut lettuce with bare hands to check temperature. Chef removed lettuce to discard. Lettuce **Corrected On-Site** **Repeat Violation**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche and tuna tartare not identified with asterisk on menu.
02B-01-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at all water filter devices at large ice machines and beverage area ice machines.
29-28-4
Basic - Floor soiled/has accumulation of debris. Observed behind cooking equipment with grease buildup. Observed at walk in coolers.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at seafood prep area table. Chef removed and discarded. **Corrected On-Site**
14-09-4
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 in walk in coolers as well as in reach in coolers, packages of corvina tuna and snapper not cut open prior to thawing. Chef cut open all packages during inspection. **Corrected On-Site**
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at beverage prep station outside of kitchen.
51-11-4
Basic - No container installed for catching grease from hood drip tray. Observed at all kitchen hoods.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at buffet area hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and reach in freezer gaskets soiled with black build up and food debris build up. Employees began cleaning gaskets during inspection. **Corrective Action Taken**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers and low boy coolers soiled with food debris buildup.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed at prep table a squeeze bottle of cooking oil not labeled. Chef labeled bottle during inspection. **Corrected On-Site**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave located at rear of kitchen.
22-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed at beverage prep area, ice scoop stored on beverage dispenser. Chef removed and stored in container. **Corrected On-Site**
10-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer located next to dish machine area.
14-69-4
27
Dec 11, 2023
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee peeling boiled eggs with bare hands. Discussed with employee. Employee obtained gloves to work with eggs. **Corrected On-Site** **Warning**
09-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at dish surface 152F, 128F on machine digital display. Manager set up three compartment sink during inspection. **Warning**
22-57-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager unable to provided tags for any oysters other than oysters on hand at time of inspection. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on back side of slicer in back cook line/ prep area. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink and at dish pit hand wash sink. Restocked at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No water at salad station hand wash sink. Turned on during inspection. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer at buffet line unlabeled. Employee labeled at time of inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. In breakfast area drawers. **Warning**
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda on slicer. Discarded at time of inspection. **Corrected On-Site** **Warning**
12B-07-4
35
Feb 24, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Also, observed soiled slicer blade. **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at coffee station by soda machine. Operator secured CO2 tank. **Corrected On-Site**
51-11-4
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 inside reach in cooler under stove. Operator cut bag. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed fish boxes stored on Walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. Observed inside kitchen. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Employee removed it. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler and reach in cooler gaskets throughout kitchen. **Repeat Violation**
23-03-4
67
Oct 14, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Blue Matisse Restaurant last inspected?
The most recent health inspection at Blue Matisse Restaurant on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Blue Matisse Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Blue Matisse Restaurant.
How does Blue Matisse Restaurant compare to other restaurants in Miami?
Blue Matisse Restaurant most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Blue Matisse Restaurant's inspection record improved over time?
Yes. Recent inspections at Blue Matisse Restaurant have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Blue Matisse Restaurant 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 Matisse Restaurant inspected?
Based on the inspection history on file, Blue Matisse Restaurant is inspected around three times per year on average.
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