Blumes Grill
Last inspected: Jan 28, 2026
67
Score
Blumes Grill appears in inspection records nine times, starting in 2022. On Jan 28, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged three times.
Restaurants in Jacksonville average 74, so Blumes Grill trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw philly steak meat stored over ready to eat crab cakes in walk-in freezer. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef patties at temperatures of 98-112F on cook line. Person in charge stated patties were cooked 45 minutes prior and turned on stove top. Cooked beef patties (98-112F - Hot Holding) **Corrective Action Taken**
03B-01-6
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple cake slices and muffins packaged on site for customer self-service without the minimum labeling requirements by register.
02D-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch. **Repeat Violation**
13-07-4
67
Aug 6, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pooled shell eggs stored over unwashed carrots in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings with no date marker stored in walk-in cooler. Person in charge state wings were cooked day prior and date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored under middle prep table near walk-in freezer. Person in charge stated chemical was degreaser and labeled accordingly. **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board near flat top fill and not stored in sanitizing solution between uses. Person in charge moved wet wiping cloth to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation while wearing a watch.
13-07-4
64
Feb 20, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Aug 2, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Observed box of chafing fuel stored on top shelf above food items. Person in charge removed and placed by back door with other chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple temperatures in flip top cooler in front of grill station with time/temperature control for safety items above 45F. Person in charge noticed a container was pressed against temperature gauge. All time/temperature control for safety items were removed and placed in freezer, temperature gauge adjust appropriately. Upon second temperature taken 20 minutes later, sliced ham was at 43F. Shredded cheese, sliced ham, cooked chicken (48-50F - Cold Holding) Sliced ham retemp 20 minutes (43F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; one flying insect in dry storage area with single service items. Two flying insects on shelf near three compartment sink.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grease build up in oven door at grill station. Observed build up on blade on can opener in prep area. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as a public health control for eggs in kitchen area. Person in charge printed off new paperwork and filled out appropriately. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic single use cups stored in salt container in back kitchen by walk-in cooler. Person in charge removed and voluntarily discarded. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles in walk-in cooler . **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved and stained cutting board hanging by three compartment sink.
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket near hand wash sink on front line with chlorine testing at 0ppm. Person in charge fixed and retested at 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of white powder on prep line above flip top cooler in front of grill station. Person in charge indicated it was dried grits and labeled in accordingly. **Corrected On-Site**
02D-01-5
41
Jan 18, 2024
Routine - Food
2 critical violations. 4 major violations. 4 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. Cook line employee making pita without gloves on. Employee washed and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked burger patties in water on stove 90°. Operator reheated to 165°. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen prep area has food debris on blade. Operator cleaned blade. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator was using chlorine sanitizer but had quat test strips. Informed operator the correct test strips to buy going forward.
16-37-1
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. Both employees present at time of inspection did not have agreement signed. **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham slices that were being thawed from frozen had incorrect date marking. Ham was labeled 1-10. Operator stated ham was removed from freezer today and did not update date marking to reflect 1-18.
02C-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The two vents in kitchen above prep table are soiled. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and vapes were next to take out boxes in dry storage area next to triple sink in kitchen.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in walk in freezer, on boxes and on floor.
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash station in prep area is leaking when turned on.
29-11-4
41
Jul 11, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of flip top reach-in cooler across from cook line, ham (47F - Cold Holding); sausage (46F - Cold Holding). Operator stated items in. Cooler for 2.5 hours. Operator laced lids on items and adjusted thermostat. **Corrective Action Taken**
03A-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. No proof for employee present at time of inspection. Operator explained responsibilities to employee, form signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front handwash sink paper towels not dispensing. Operator supplied towels. **Corrected On-Site** **Repeat Violation**
31B-05-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters on ice machine dated 5/9/2021.
29-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area handwash sink, hot water turned off. Operator turned hot water on. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area have dust build up.
36-34-5
55
Feb 9, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezer at cook line, open bag of raw chopped beef patties stored over raw seafood. Operator moved items to correct storage levels. Emailed operator storage level handout. **Corrected On-Site**
08A-17-6
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. Emailed operator DBPR form 5030-104.
11-27-4
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. Emailed operator DBPR form 5030-103
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front handwash sink towel dispenser not working. Operator replaced batteries, dispenser working. **Corrected On-Site**
31B-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area handwash sink, hot water turned off due to leaking. **Repeat Violation**
27-16-4
58
Aug 17, 2022
Complaint Partial
No violations found.
100
Aug 11, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022. Operator renewed license and printed during inspection. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, pan of raw Philly beef and open bag of raw turkey sausage stored over cooked corn nuggets. Operator moved corn nuggets to upper shelf. **Corrected On-Site**
08A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in back kitchen, hot water turned off due to drip. Operator turned water on, stated parts are on back order. **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bottom section of reach-in cooler across from cook line not dated. Operator stated milk was open 3 days prior. Operator dated. **Corrected On-Site**
02C-03-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink at dish area with no lid. Operator placed lid on drink. **Corrected On-Site**
12B-12-5
Basic - Working containers of food removed from original container not identified by common name. On lower shelf in prep area, Bulk sugar not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Frequently Asked Questions
When was Blumes Grill last inspected?
The most recent health inspection at Blumes Grill on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Blumes Grill?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Blumes Grill.
How does Blumes Grill compare to other restaurants in Jacksonville?
Blumes Grill most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Blumes Grill's inspection record improved over time?
Yes. Recent inspections at Blumes Grill have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Blumes Grill 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 Blumes Grill inspected?
Based on the inspection history on file, Blumes Grill is inspected around three times per year on average.
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