Blue Star Grill
Last inspected: Apr 1, 2026
32
Score
Blue Star Grill has been inspected 12 times since 2022. Blue Star Grill was last inspected on Apr 1, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 16 violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Compared to other High Springs restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
12
Inspections
4
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
32
Sep 26, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
May 1, 2025
Complaint Full
No violations found.
100
Apr 25, 2025
Complaint Full
8 critical violations. 4 major violations. 9 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes overnight (45-47F - Cooling) see stop sale.
03D-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on grill, changed gloves, then grabbed bread. No Handwash occurred. **Repeat Violation** **Admin Complaint**
12A-27-4
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. Employee washing dishes put dirty dishes in dish machine then immediately started putting clean dishes away. **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cracked eggs then washed hands for no more than 5 seconds. **Warning**
12A-17-4
High Priority - Raw animal food stored in same container as ready-to-eat food. One cooked beef patty in same container as raw beef patties. Raw pork over biscuits in reach in cooler on cooks line. Cooked gyro meat in same container as raw Philly meat. Operator discarded the ready to eat foods. **Corrected On-Site**
08A-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes overnight (45-47F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding); tuna (46F - Cold Holding); chicken (46F - Cold Holding); ham (45F - Cold Holding) items in salad bar, operator stated the items were added to salad bar then the bar was turned on, items there for 1 hour, operator added ice. Cottage cheese 43, other items same temp. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on cooks line no time mark, item out for 3 hours. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice chute in server area. Cutting board on reach in cooler stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee on cooks line rinsed spatula at Handwash sink on cooks line. Spatula in Handwash sink by dish area.
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees working at the time of inspection. **Repeat Violation**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler (Mac n cheese, noodles, chili, potatoes, etc) operator dated items with varies dates from the past couple of days. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Flat of home grown eggs over eggs to be sold to the public, operator stated those are used just for employees, he decide to take the eggs home. **Corrected On-Site**
08B-49-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
36-27-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver on shelf above stove range, employee moved. **Corrected On-Site**
42-03-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut with the original sticker on skin of avocado.
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles, operator moved. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Jug of oil on floor on cooks line, operator placed up off of floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 strips over prep tables in the back kitchen, operator discarded strips. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall on cooks line not sealed.
14-47-4
13
Jan 15, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door of kitchen with green hose attached.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Wd40 can on back prep table, operator moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (68F - Cold Holding) items sitting on counter, operator stated items were brought out of cooler at 9am, operator filled out time as a public health control application and time marked butter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs on cooks line, grabbed clean plate and with spatula put cooked pancakes on plate, operator stopped employee and had him change gloves and wash hands. **Corrective Action Taken**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Ice chute on drink machine in lobby. Oj dispensing nozzle. Cutting board on cooks line reach in cooler stained. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee serving. **Repeat Violation**
53B-02-5
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. Multiple employees.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, chicken wings, and deli meats in reach in coolers on cooks line, operator stated items were made Monday. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on ledge next to nuts on cooks line, employee moved nuts. Employee food on top of reach in cooler on cooks line, operator moved food. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Small cup in red pepper flakes, croutons, and coleslaw in the salad area. Employee removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and lettuce in original cardboard boxes over cooked potatoes, cut onions/peppers, and noodles in walk in cooler, operator moved all unwashed to the bottom. **Corrected On-Site**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooks line. **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by ice machine.
14-69-4
Basic - Food stored on floor. Multiple items (beef, salami, etc.) on floor in walk in freezer.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and drill on top of salt bin, operator moved items. **Corrected On-Site**
40-06-5
26
Jul 24, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Jan 31, 2024
Complaint Full
No violations found.
100
Jan 29, 2024
Complaint Full
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed: a sanitizer spray bottle at the dining area wait station, pointed at tableware. The bottle was relocated. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: raw shell eggs on the cook line counter, 79F, Batter on the cook line 55F, butter spread in back prep 64F. These items were then adjusted time mark to finish the 4 hour rule. Time as a public health control template has been emailed. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the walk-in cooler, raw bee and chicken in pans, stored on a shelf over ready to eat sauces. The beef and chicken were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: breakfast potatoes on the cook line, 91F. These were discarded. **Corrected On-Site** **Warning**
03B-01-6
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. Observed: lack of a plan. One was emailed.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was cleaned 2 times. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bars in the dish wash machine area hand wash sink. The bars were removed. **Corrected On-Site**
31A-11-4
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. Observed: lack of proof of any training. **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. Observed: multiple employees, no Employee Reporting form, no employee training. **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed: clear liquid(now known as sanitizer) unlabeled by the dining area wait station. A label was added. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under the cutting board in back prep.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed: plates on the front line, not protected. A plastic wrap was added to each top plate. **Corrected On-Site**
25-06-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed: lighting not operating by the walk-in freezer and over the ice machine area.
38-05-4
Basic - Wood food-contact surface not properly sealed. Observed: unsealed wood on the front line.
14-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup used as a food scoop for red sauce in the cold make table, back kitchen.
14-01-5
Basic - Food stored on floor. Observed: bulk oil on the floor in the kitchen. ALSO, food on the floor in bags, walk-in freezer. ALSO, sacks of onions stored on the floor in dry storage. **Repeat Violation**
08B-38-4
22
Oct 27, 2023
Routine - Food
No violations found.
100
Aug 22, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
15
May 11, 2023
Food-Licensing Inspection
No violations found.
100
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2022. **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed today cooked Mac n cheese 76F, this was placed in cold hold. ALSO, mashed potatoes 97F. This was placed in the walk-in cooler.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine shroud has foreign substance on the edge. ALSO, a tea urn in the dining room has buildup in the spout.
22-02-4
Basic - Plumbing system in disrepair. Observed the back flow Observed lack of back flow device on the non chemical side of the splitter in the mop sink. Behind the dish wash machine leaks continuously during the cycles.
29-08-4
Basic - Food stored on floor. Observed a case of shell eggs on the floor in the walk-in cooler. These were placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed lack of a fully signed off seating evaluation, 50 seats on the license, 62 seats on site. **Repeat Violation**
51-15-4
58
Frequently Asked Questions
When was Blue Star Grill last inspected?
The most recent health inspection at Blue Star Grill on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Blue Star Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Blue Star Grill.
How does Blue Star Grill compare to other restaurants in High Springs?
Blue Star Grill most recently scored 32 out of 100, which is lower than the High Springs average of 74.
Has Blue Star Grill's inspection record improved over time?
Yes. Recent inspections at Blue Star Grill have averaged around seven violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Star Grill 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 Star Grill inspected?
Based on the inspection history on file, Blue Star Grill is inspected around three times per year on average.
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