Blue Dolphin Cafe on Longboat
5370 Gulf of Mexico Drive, Longboat Key, FL 34228 · Permanent Food Service · License 5105011
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 Sep 16 routine inspection4 high priority (1 fixed by the Sep 17 follow-up, 3 fixed on the spot), 4 basic-16
- Safety score84
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 33, Garbage and refuse: Missing drain plug at dumpster.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their small walk in cooler: Coleslaw (50°F - Cold Holding); Chicken salad (50°F - Cold Holding); Shredded cheese (52°F - Cold Holding); Turkey (50°F - Cold Holding); Ham (50°F - Cold Holding); Sausage (50°F - Cold Holding); Shrimp (51°F - Cold Holding). Operator stated the product had been there overnight. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their small walk in cooler: Coleslaw (50°F - Cold Holding); Chicken salad (50°F - Cold Holding); Shredded cheese (52°F - Cold Holding); Turkey (50°F - Cold Holding); Ham (50°F - Cold Holding); Sausage (50°F - Cold Holding); Shrimp (51°F - Cold Holding). Operator stated the product had been there overnight. Operator willingly disposed of the product.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their steam tables: Hollandaise (115°F - Hot Holding); Sausage gravy (110°F - Hot Holding); Grits (110°F - Hot Holding); Soup (110°F - Hot Holding) Operator stated they had been reheated approximately 2hrs ago. Operator set them back on the flattop to reheat to 165°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line dry food containers. Operator removed them.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed one of their line cooks not wearing a hat. Operator had them put on a hat.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed a wet wiping cloth under their cutting board. Operator removed it.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed missing drain plugs on their shared plaza dumpsters.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed a corner of the wall in the kitchen broken open.
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.
- Stop sale
- An order that the food can’t be sold or served.