Blu Diner of Jax
5868 Norwood Ave, Jacksonville, FL 32208 · Permanent Food Service · License 2612424
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection5 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-34
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the standup reach in cooler, collard greens (50°F - Cold Holding) stored in the reach in cooler over night to cool, moisture build up on lid from product being placed in while hot. Not 41°F or below within 6 hours, operator removed from reach in cooler.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the front counter steam well, green beans (117°F - Hot Holding) operator placed back on stove top and reheated, green beans second temperature (167°F - Hot Holding)
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the standup reach in cooler, collard greens (50°F - Cold Holding) stored in the reach in cooler over night to cool, moisture build up on lid from product being placed in while hot. Not 41°F or below within 6 hours, operator removed from reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cut yams. Operator relocated the raw shell eggs. In the stand up reach in freezer, raw ham hock over cooked ready to eat turkey wings. Operator relocated.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Three compartment sink with chlorine bleach set up too strong, bleached test strip back to white. Operator had employee drain sink bay.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener on prep line with old food debris build up. Multiple porting cutting boards with food residue staining build up.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at cook line hand wash sink. Operator provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present with no certified food manager present.
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open employee coffee stored in reach in cooler over food for customers.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Rice cookers on front counter line with broken handles. Reach in chest freezer with ice build up around door seal.
Food storage container/container lid cracked or broken.
Multiple cracked containers/lids stored on shelf between dry storage and cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust/debris build up on cook line hood filters. Standup reach in cooler door gasket soiled, mold like substance at top corners.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf next to cook line, clean metal containers stacked while wet.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service tin trays on top of warming cabinet not stored inverted or covered for protection.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.