Blue Matisse Restaurant
2505 NW 87 Ave, Miami, FL 33172 · Permanent Food Service · License 2328086
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
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 visitOct 9, 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.
13 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 due to food not being in a wholesome, sound condition.
Observed ceviche (52°F - Cold Holding at flip to unit salad station, product seems to be fermented and unwholesome, staff discarded it voluntarily.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ceviche (52°F - Cold Holding) at flip top unit salad station.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed cleaned sanitized raw shell eggs stored over cheese at flip to unit cook line area. Chef relocated the eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher personnel handling cleaned sanitized plates without washing hands or wearing gloves.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
Observed at walk in cooler , chef provided the tags.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law. .
Observed container of sugar, flour and panko not labeled with common name at kitchen area. Staff labeled it.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed unit at coffee station area blocked by garbage can.
Basic6
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.
See stop sale. Observed salmon portion still frozen in the process of thawing as per management, coached management on new regulations on ROP thawing fish , provided with procedure pamphlet. Staff removed portions from the ROP bag.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed two cases of frozen product stored on the walk in freezer floor, staff relocated to the rack.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored at food cart handle.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at flip top unit at cook line area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed cleaned sanitized at both ice machines, kitchen manager requested engineering to clean and sanitize the units.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan cover used in kitchen prep area dusted.
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.
- 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.