Blue Dog Bar & Grill
4597 Pine Island Rd NW, Matlacha, FL 33993 · Permanent Food Service · License 4606511
What drove the grade
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 intermediate, 6 basic (1 repeat)-13
- Safety score87
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 30, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife in between reach-in cooler on cook line. The chef removed the knife from between reach-in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone table in prep area. The operator removed the cell phone.
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
- 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.
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