Blu Gin
5445 Collins Ave Suite CU-2A, Miami Beach, FL 33140 · Permanent Food Service · License 2333386
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 Oct 16 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed butter at 94°F left at room temperature on the flat top that was not in use. Employee placed the butter in bath Marie .
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed pork ribs stored inside reach in cooler with no date marking. Ribs were cooked on Monday 10/12. Employee dated the food .
Fixed on the spot
Basic3
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.
Observed scoop handle inside the sugar container. Employee moved it out.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Observed clean spatula stored between 3 compartment sink and the wall. Employee washed it immediately.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leak underneath the 3 compartment sink.
Earlier inspections 2
B86Complaint inspection7 violations, 1 high priority No follow-up needed
- First visitJul 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic in oil at 69°F next to salad table cooler. As per cook , for less than 4 hrs. Employee placed the food item inside ice bath.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing food handler training for cook Eliades Viola working in the establishment for approximately 3 1/2 months
Repeat violation
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed commercially vacuumed sealed frozen fish being thawed inside the sealed bag. Employee was coached and removed all the fish from the bags.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet towels left on counters.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of dust on kitchen ceiling.
Repeat violation
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 speaker left on food contact surface mixer in the kitchen. Owner removed it immediately and cleaned the surface.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
Repeat violation
B80Routine inspection10 violations No follow-up needed
- First visitJul 10, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pasta inside reach in cooler without date marking. As per employee the food was cooked on Wednesday 7/8. Employee placed the sticker with the date .
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed cooked fettuccine at 89°F cooling left at room temperature. As per cook, he added ice water to the pasta to lower the temperature as soon as he finished cooking . As per him, pasta was left on the counter at room temperature 1 hr ago. Cook placed ice under the cooked pasta to accelerate the cooling process and then, portion the pasta. Without thermometer there is no way to control the cooling process.
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed 2 probe thermometers , but none of them are functioning, expired batteries.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Probe thermometers without batteries, cooked fettuccine at 89°F cooling left at room temperature. As per cook, he added ice water to the pasta to lower the temperature as soon as he finished cooking . As per him, pasta was left on the counter at room temperature 1 hr ago. Cook placed ice under the cooked pasta to accelerate the cooling process and then, portion the pasta. Without thermometer there is no way to control the cooling process.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed old debris on can opener. Employee washed it immediately.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing food handler training for cook Eliades Viola working in the establishment for approximately 3 1/2 months.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Water was discarded .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken observed food and lid container cracked.
Both were discarded .
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water at the bottom of reach in cooler located in front of the cook line.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of dust on kitchen wall.
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.