Nona Blue
Last inspected: Jan 13, 2026
78
Score
Going back to 2022, Nona Blue has 10 inspections in the public record. Inspectors last stopped by on Jan 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
Nona Blue's latest score is in line with the Orlando average of 79. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square white cutting boards at cooks line and prep area
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At outside storage where beer cooler is located
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Appetizer plates at outside dining **Corrected On-Site**
24-05-4
Basic - Food storage container/container lid cracked or broken. Cracked lids at dish dry storage
14-38-4
78
Jul 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at prep area - From follow-up inspection 2025-07-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several lids at dry storage - From follow-up inspection 2025-07-30: **Time Extended**
14-38-4
86
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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. Operator tried numerous times **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over Bearnaise sauce in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at prep area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked with strainer at bar **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. At stock room by exit door at back of kitchen
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two water bottles and one cup with straw stored on bottom sled of prep table. Operator put in container **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Several lids at dry storage
14-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to oil on bottom sled of prep table **Corrected On-Site**
21-44-1
50
May 7, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee had gloves, wiped area down with sanitized towel, walked around, wrote in book, came back to station, grabbed salad plates without changing gloves and washing hands. Chef stopped him and had him wash hands and change gloves **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad back up cooler; tomatoes (49F - Cold Holding); diced eggs (49F - Cold Holding), found cooler plug loose, chef said floors were scrubbed at 10:30am and must have come loose. Fixed plug. rechecked cooler 45F, during lunch rush unit is open and closed often **Corrective Action Taken**
03A-02-5
Intermediate - Microwave missing fan guard cover/splatter shield.
14-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled behind slicer guard **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Lids wet nesting. Chef put them back to be rehashed. **Corrective Action Taken**
24-08-4
Basic - Food storage container/container lid cracked or broken. A couple of plastic lids corner broken. Chef discarded. **Corrected On-Site**
14-38-4
55
Oct 2, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Mahi, per manufacturers guidelines.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
03A-02-5
Intermediate - No soap provided at handwash sink. Sink inside walk-in cooler. **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Month of April.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in corner between grill and reach in cooler, not easily accessible for handwashing. Part of grill blocking sink.
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above make table on cooks line not inverted.
24-05-4
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. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Maji, per manufacturers guidelines.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles throughout prep area. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Glass reach in refrigerator at wait staff area not keeping TCS food at 41F or below.
14-11-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to sanitized containers under prep table. **Corrected On-Site**
21-44-1
37
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
43
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Observed ice bin in main bar area displayed towards the outside guest area without protection **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (118F - Hot Holding) for less than an hour. Operator reheated to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 150F). Operator spoke with technician to ensure temperature reaches proper temperature **Corrective Action Taken**
22-56-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Suzanne Burnette 7/31/2020
53B-14-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor torn, cook line
36-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. In the back storage area
51-11-4
Basic - Floor area(s) covered with standing water. Dish room area **Repeat Violation**
36-22-4
Basic - Light not functioning. 1 light on the hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. By cook line **Corrected On-Site**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
45
May 11, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face mask and proceeded to pickup ready to eat food. Manager educated staff and she washed her hands. **Corrective Action Taken** - From follow-up inspection 2023-05-11: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bib , splitter added to hose bibb. - From follow-up inspection 2023-05-11: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener. Manager took to clean. **Corrective Action Taken** - From follow-up inspection 2023-05-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Manager turned pans on its side. **Corrective Action Taken** - From follow-up inspection 2023-05-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish area. Staff cleaned floor. **Corrected On-Site** - From follow-up inspection 2023-05-11: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. On condenser. Staff removed the ice. **Corrected On-Site** - From follow-up inspection 2023-05-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs. **Corrected On-Site** - From follow-up inspection 2023-05-11: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in coleslaw and Quinoa . Manager picked up the tongs. **Corrected On-Site** - From follow-up inspection 2023-05-11: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 on dipper well that has heat. Manager changed well to high water velocity. **Corrected On-Site** - From follow-up inspection 2023-05-11: **Time Extended**
10-07-4
50
May 9, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face mask and proceeded to pickup ready to eat food. Manager educated staff and she washed her hands. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (45F - Cold Holding); salmon (45F - Cold Holding); chicken wings (45F - Cold Holding); shrimp (45F - Cold Holding); cod (45F - Cold Holding); coleslaw (45F - Cold Holding); quinoa (45F - Cold Holding). Less than 4 hours. Manager moved item to another unit to cool. smoke salmon (50F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bib , splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener. Manager took to clean. **Corrective Action Taken**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ; rice from 5.5 hours ago at 3:00 (61F - Cooling); second temp at 3:45 53F.
03D-15-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager turned pans on its side. **Corrective Action Taken**
24-08-4
Basic - Ice buildup in walk-in freezer. On condenser. Staff removed the ice. **Corrected On-Site**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in coleslaw and Quinoa . Manager picked up the tongs. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 on dipper well that has heat. Manager changed well to high water velocity. **Corrected On-Site**
10-07-4
Basic - Floor area(s) covered with standing water. Dish area. Staff cleaned floor. **Corrected On-Site**
36-22-4
39
Dec 7, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. -operator switched over to chemical sanitizer at dish machine **Corrected On-Site** **Repeat Violation**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 65F! diced tomatoes 65F inside improper ice bah in server area near kitchen, manager states less than 2 hours. Advised to use time as a public health control. -raw shrimp 55F, raw fish 58F, cut greens 60F, cheese 55F. Inside makeline cooler across from grill in hot ambient environment. Manager provided temp log showing good temperatures 3 hours prior, flipped line with cold food. Manager Called service technician to look into unit for repairs. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sliced meats/cheeses on sheet pan **Corrected On-Site**
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stand up refrigerator near server station **Corrected On-Site**
05-09-4
Basic - Open dumpster lid.
33-16-4
61
Frequently Asked Questions
When was Nona Blue last inspected?
The most recent health inspection at Nona Blue on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nona Blue?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Nona Blue.
How does Nona Blue compare to other restaurants in Orlando?
Nona Blue most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Nona Blue's inspection record improved over time?
Yes. Recent inspections at Nona Blue have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Nona Blue means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Nona Blue inspected?
Based on the inspection history on file, Nona Blue is inspected around three times per year on average.
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