Blue Heron Pizza Pub
992 Tamiami Trail Ste F, Port Charlotte, FL 33953 · Permanent Food Service · License 1801632
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed quaternary spray solution exceeding 500ppm. Observed a quaternary solution sanitizer bucket at 200ppm.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets at the pizza station.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cooked corned beef in the walk in cooler. The operator properly stored the raw eggs.
Fixed on the spot
Raw philly meat not properly separated from french fries stored in the reach in freezer on the cook line - not all products commercially packaged.
The operator properly stored the raw philly meat.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed the dishmachine chlorine solution at 0ppm after running 3 cycles. Operator to use three compartment sink for sanitizing.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed the wiping cloth quaternary solution exceeded 500ppm. The operator diluted the solution to 200ppm.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit available.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a spray bottle containing a blue liquid not labeled with the common name. The operator labeled the spray bottle.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoops stored on top of the ice machine soiled with an accumulation of dust. The operator removed the ice scoops for cleaning.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the door gaskets for the pizza station reach in cooler soiled with a black slime-like substance.
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured near the bag in box sodas.
The tanks were properly secured.
Fixed on the spotRepeat 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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.