The Blue Door
Last inspected: Mar 20, 2026
41
Score
The Blue Door has been inspected 11 times since 2023. The most recent report on file is from Mar 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “operator is doing a special process” is the recurring theme, flagged five times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Sous vide cooked tuna in walk in cooler dated marked 2/10. Operator discarded. See stop sale. **Warning**
03G-27-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw ground beef stored above ready to eat mixed greens in cook line low boy cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Sous vide cooked tuna in walk in cooler dated marked 2/10. Operator discarded. **Warning**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (73F - Cooling for 1 1/4 hour at 2:25, 70F at 3:10) in deep filled covered container in walk in cooler. At current rate of cooling, items will not reach 41F within required 6 hour window. Operator removed top to increased cooling rate. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting sous vide. Operator has submitted plan, but not yet approved due to lack of continuous temperature monitoring device proof. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Soap water stored at bar beer tap not labeled. **Warning**
41-17-4
Basic - Accumulation of debris on top exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee water bottles stored on prep table next to food prep on kitchen prep line. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked potatoes stored in reduced oxygen packaging in cook line reach in cooler not labeled with production date and time. Per operator, item will be removed from packaging within 48 hours. Operator properly labeled. **Corrected On-Site** **Warning**
03G-53-1
41
Feb 3, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator stated they are doing sou vide special process. Operator stated they submitted plans for conducting special process but no reply. Operator stated they will no longer due process until plan is reviewed and approved. **Warning** - From follow-up inspection 2026-02-03: Division has received plan and is awaiting proof of electronic data logger. Operator stated establishment only plans to conduct sous vide and no additional special processes. **Time Extended**
03G-50-1
90
Dec 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line, non good grade paper towel used to cover fresh herbs and cut vegetables. Operator removed paper towel. **Corrected On-Site**
14-86-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator stated they are doing sou vide special process. Operator stated they submitted plans for conducting special process but no reply. Operator stated they will no longer due process until plan is reviewed and approved. **Warning**
03G-50-1
78
Apr 2, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs storage ambient air temperature 47 f **Warning** - From follow-up inspection 2025-04-02: Raw shell eggs storage ambient air 48 f evaporator coil iced up **Admin Complaint**
03A-03-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up unable to determine how long. raw shell eggs storage ambient air temperature 47 f **Warning** - From follow-up inspection 2025-04-02: Tomato confit 45 f,butter 46 f, milk 45 f, raw chicken45 f in walk in cooler. Not prepared or portioned today. Was in the cooler overnight. Evaporator coils iced up ( Raw shrimps 52 f, raw lamb chops 60 f thawing at room temperature in standing water ) Raw shell eggs storage ambient air 48 f evaporator coil iced up **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up **Warning** - From follow-up inspection 2025-04-02: Tomato confit 45 f,butter 46 f, milk 45 f, raw chicken45 f in walk in cooler. Not prepared or portioned today. Was in the cooler overnight. Evaporator coils iced up ( Raw shrimps 52 f, raw lamb chops 60 f thawing at room temperature in standing water ) **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide chicken and reduced oxygen packaging. Advised to submit HACCP plans to DHR.specialprocesses@my Florida license.com **Warning** - From follow-up inspection 2025-04-02: Same. As per chef sous vide chicken , cool and cooled hold less than a week. Advised to submit HACCP Plans and request process waver for any deviations from food code requirements. Submit to DHR.SPECIALPROCESSES@Myfloridalicense.com **Time Extended**
03G-50-1
58
Apr 1, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs storage ambient air temperature 47 f **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up unable to determine how long. raw shell eggs storage ambient air temperature 47 f **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide chicken and reduced oxygen packaging. Advised to submit HACCP plans to DHR.specialprocesses@my Florida license.com **Warning**
03G-50-1
58
Jan 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food being prepared in a room that has screening in place of all or part of a wall. Espresso coffee machine at outdoor bar. As per plan review regular coffee brewing machine is allowed not the espresso coffee machine . This involves milk for espresso coffee. Needs to move machine indoor. **Warning** - From follow-up inspection 2025-01-09: Espresso machine observed at outdoor bar **Time Extended**
08B-40-4
95
Nov 7, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato chutney prepared onsite on 10/31 as per label . Today is 11/07. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato chutney prepared onsite on 10/31 as per label . Today is 11/07. **Warning**
01B-24-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates and ceramic open tea pots stored outdoor next to espresso machine. These needs to be moved indoor. **Warning**
24-07-4
Basic - Food being prepared in a room that has screening in place of all or part of a wall. Espresso coffee machine at outdoor bar. As per plan review regular coffee brewing machine is allowed not the espresso coffee machine . This involves milk for espresso coffee. Needs to move machine indoor. **Warning**
08B-40-4
Basic - In-use wet wiping cloth/towel used under cutting board. Explained and operator removed the cloth. **Corrected On-Site** **Warning**
21-04-4
64
Aug 2, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine next to walk in cooler not on the plan, storing oranges outdoor next to ice machine, paper products storage ( plastic cabinets ) espresso coffee machine at open patio bar outdoor is not on the plan. Please update the plans. Submitted updated plans to DHR.Planreview@myfloridalicense.com **Warning** - From follow-up inspection 2024-07-02: Submitted plans for plan review . As per email not assigned yet. see 8B **Time Extended** - From follow-up inspection 2024-08-02: Plans not approved. Called plan review. **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Food being prepared outside. ( 1 ) Food prepared ( cutting meat ) in open patio dining room. Manager moved preparation to inside the kitchen. ( corrected on site ) ( 2 ) espresso coffee machine at the outdoor open bar in open patio dining room. **Warning** - From follow-up inspection 2024-07-02: No outdoor food preparation observed during inspection. Food preparation in indoor dining room on rollaway table. Espresso machine at the out door open bar . Plates and cups next to espresso machines at the open air outdoor bar.Under 5 foot wall and patio ceiling. Walls,floor and ceiling not fully closed. Time extended for plan review outdoor ice machine, outdoor chest freezers in open air, out door food ( oil ) storage and sheds for food storage **Time Extended** - From follow-up inspection 2024-08-02: 1.Espresso coffee machine cups and plates at open bar. Large gap between fence wall and patio ceiling. 2. Oranges,box of oils,stored in open area 3. 2 white chest freezers stored outside in open area 4. Ice machine out door( top covered no lock on ice machine door) 5. Plastic storage shed for storing dry food and paper products. **Admin Complaint**
08B-32-4
86
Jul 2, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Plumbing Maintained; Sewage Disposal
FL-51
78
Apr 30, 2024
Routine - Food
4 critical violations. 7 major violations. 3 minor violations.
View 14 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. Bar Dishwasher Chlorine 0 ppm. Tested twice. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pounded tuna over mayonnaise in reach in cooler in server area. Chef rearranged **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45 f on speed rack in the kitchen.As per manager less than 1 hour. Explained and he moved chicken to walk in cooler **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of Stainless steal cleaner stored over clean dishes and utensils on the rack. Manager removed the can. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags **Warning**
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks Blocked by large trash can in the kitchen. Manager removed the trash cans. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Carpaccio, steak tartare not identified. Chef printed new menu. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine bar dishwasher **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For main dishwasher **Warning**
16-62-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine next to walk in cooler not on the plan, storing oranges outdoor next to ice machine, paper products storage ( plastic cabinets ) espresso coffee machine at open patio bar outdoor is not on the plan. Please update the plans. Submitted updated plans to DHR.Planreview@myfloridalicense.com **Warning**
51-16-7
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 - No handwashing sign provided at a hand sink used by food employees. At one hand sink at the outdoor bar. **Warning**
31B-04-4
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. At server station. Manager discarded the container. **Corrected On-Site** **Warning**
12B-12-5
Basic - Food being prepared outside. ( 1 ) Food prepared ( cutting meat ) in open patio dining room. Manager moved preparation to inside the kitchen. ( corrected on site ) ( 2 ) espresso coffee machine at the outdoor open bar in open patio dining room. **Warning**
08B-32-4
23
Dec 22, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Frequently Asked Questions
When was The Blue Door last inspected?
The most recent health inspection at The Blue Door on file is from Mar 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Blue Door?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at The Blue Door.
How does The Blue Door compare to other restaurants in West Palm Beach?
The Blue Door most recently scored 41 out of 100, which is lower than the West Palm Beach average of 79.
Has The Blue Door's inspection record improved over time?
Results have been roughly steady. Inspections at The Blue Door have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Blue Door 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 The Blue Door inspected?
Based on the inspection history on file, The Blue Door is inspected around five times per year on average.
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