Blueprint Grill
Last inspected: Oct 3, 2024
41
Score
Inspectors have visited Blueprint Grill six times, with records going back to 2022. Inspectors last stopped by on Oct 3, 2024. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 11 violations per visit.
“No paper towels” comes up most often, recorded three times in the inspection record.
Restaurants in Lake Worth average 77, so Blueprint Grill trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Oct 3, 2024
Food-Licensing Inspection
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw fish stored over corn on the cob in walk in freezer. Explained and chef rearranged. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Several soiled dishes stored in hand sink by the dishwasher. Explained and manager removed the dishes. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all hand sinks. Manager stocked roll of paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. At hand sink by the dishwasher. Manager provided small soap dispenser. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several spoons stored in standing water in a metal container. Water temperature 85 f explained and chef dumped the water. **Corrected On-Site**
10-07-4
Basic - Heavy Ice buildup in walk-in freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Salt bin not labeled. Explained.
02D-01-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chef removed the frozen fish from the walk in cooler and put in standing water in a round plastic container by three compartment sink ( thawing for the order ) .explained and he put container under running cold water. **Corrected On-Site**
06-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board on cook line explained and chef removed the towel. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. Onpails of sauce stored on floor in walk in cooler. Chef moved both on to shelves. **Corrected On-Site**
08B-38-4
41
Apr 10, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
26
Feb 9, 2024
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 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 0ppm. **Repeat Violation** **Admin Complaint**
22-41-4
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. Chef plated and cut a Jamaican patty and then put garnish on top with bare hands. **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over beans in walk in cooler. Operator removed the eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing cook filled up a pot with water at hand sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline and next to dish machine. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F at cook line. Cook discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Employee eating in a food preparation or other restricted area, on top of chest freezer. Employee went to dining room. **Corrected On-Site** **Warning**
12B-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. Salmon removed from freezer this morning. Cook removed packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Bag of raw shrimp stored on floor in walk in cooler. Operator moved on a shelf. **Corrected On-Site** **Warning**
08B-38-4
37
Nov 29, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in one door cooler at cook line Reversed **Corrected On-Site**
08A-20-5
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. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
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. **Warning**
53B-01-5
Basic - Bowl used to dispense rice
14-01-5
Basic - Ceiling tile missing at dishwasher area
36-36-4
61
Feb 10, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef Pattie's (60F - Cold Holding) in walk in cooler. Operator states food item kept in unit over night. Not prepped or portioned today.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in walk in cooler. Operator states eggs kept in unit over night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef Pattie's (60F - Cold Holding) in walk in cooler. Operator states food item kept in unit over night. Not prepped or portioned today.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in walk in cooler. Operator states eggs kept in unit over night.
03A-03-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink-hot water at outside bar.
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink outside
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. Three dead roaches on floor at three compartment sink. Removed.
35A-03-4
Basic - Unnecessary items/unused equipment on the premises. Warmer stored outside establishment not in use. **Repeat Violation**
33-31-5
35
Nov 9, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-09: **Time Extended**
53B-02-5
90
Frequently Asked Questions
When was Blueprint Grill last inspected?
The most recent health inspection at Blueprint Grill on file is from Oct 3, 2024. The public record contains six inspections in total.
What is the most common violation at Blueprint Grill?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Blueprint Grill.
How does Blueprint Grill compare to other restaurants in Lake Worth?
Blueprint Grill most recently scored 41 out of 100, which is lower than the Lake Worth average of 77.
Has Blueprint Grill's inspection record improved over time?
No. Recent inspections at Blueprint Grill have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Blueprint 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 Blueprint Grill inspected?
Based on the inspection history on file, Blueprint Grill is inspected around three times per year on average.
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