Blue Star Grill
23352 NW 186 Ave Site 50, High Spring, FL 32643 · Permanent Food Service · License 1103429
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (2 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed : butter packs on the wait station, 76°.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : slice cheese on the cook line over the chill/fill line, 47°. The cheese over the line was moved below uncovered until cooled. ALSO, at the wait station, butter packs 76°.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : a blue can of scrub free spray on the front line on a food use surface.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed : the front line reach-in cooler with a gallon of milk that was opened yesterday, per staff. Staff added a date.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : 3 coke nozzles with build up. These were removed for cleaning.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a spatula in the cook line hand wash sink.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed : tongs on the oven door, these were placed on the shelf above and then moved to the 3 compartment sink.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : an un-lidded water glass on the shelf over the cook line make table.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : the walk-in freezer floor was icy under the fans. ALSO, the front line chest freezer has ice build up.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed : white cloth under the prep area cutting board. This was removed.
Fixed on the spot
Code 38, Lighting: Light shield damaged/in disrepair.
Observed the light shield over the dish wash machine is damaged.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
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