THE BLUE MAHOE RESTAURANT

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Melissa L. Warning - From follow-up inspection 2026-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. T.A 4/26 - From follow-up inspection 2026-05-14: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 2x found at 0 ppm. Sanitizer not hooked up to dish machine. Cups found inside of machine. Dish machine is not filling up with water when tried to run and prime with bleach. Warning - From follow-up inspection 2025-05-02: Liquid Rinse Additive was being used. Staff replaced with sanitizer. Ran and found at 0 ppm. Reran and primed and found at 0 ppm. Establishment is using the dish machine, glasses found inside dish machine. Admin Complaint

High Priority - - From initial inspection : High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Was told the procedure by employee on site. Please make sure utensils, pots, pans, and cups are exposed to sanitizer solution for 7 seconds when using three compartment sink. Employee informed. - From follow-up inspection 2025-05-02: Not observed. Three compartment sink not set up at this time. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. - From follow-up inspection 2025-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/women's bathroom. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Oil under fryers. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 1 light bulb under hood. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar. - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.when running water and/or sanitizer, pipe under three compartment sink leaks. Water is leaking into container. - From follow-up inspection 2025-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine Repeat Violation - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Both Coolers on front line, - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk In freezer - From follow-up inspection 2025-01-23: Time Extended

High Priority - Raw animal food stored over ice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked goat in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in walk in freezer being stored under raw goat is soiled in liquid dripping from meat. PIC threw away Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill top is soiled

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both hand wash sinks in kitchen

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Floor soiled/has accumulation of debris. 1.Grease on floor under fryers 2.Walk in cooler floor soiled

Basic - Food stored on floor. Bag in box soda on floor

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 67f cold holding , manager discarded

Intermediate - Handwash sink used for purposes other than handwashing. In bar area

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has a sign do not use. They have three compartment sink

Basic - Equipment in poor repair. Reach in cooler in line not maintaining 41f or below

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked beef (51F - Cold Holding); cheesecake (52F - Cold Holding); raw chicken (52F - Cold Holding); raw shelled eggs (53F-ambient - Cold Holding); slaw (53F - Cold Holding). All foods have been in cooler overnight. - From follow-up inspection 2023-06-28: Cheesecake 52° Shelled eggs 58° Slaw 52° No chicken in cooler No corned beef in cooler Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 2 ambient thermometers in walk in cooler reading below 30F. Ambient temperature is 53F - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink nearest walk in cooler - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has ambient temperature of 53F - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor, walls, ceiling and shelving Repeat Violation - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled - From follow-up inspection 2023-06-28: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm must use three compartment sink to sanitizer until dishwasher reaches proper ppm

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 80f educated. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Fish over plantains Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed information

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.ice build up in walk in freezer

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease under fryers at cook line . - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is ice on the freezer door and ice on the walk-in cooler condenser. - From follow-up inspection 2022-05-31: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

Intermediate - Microwave missing fan guard cover/splatter shield.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine is not sanitizing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease on floor under fryers.

Basic - Food storage container/container lid cracked or broken. Wooden bowls . Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located in unit on cooksline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on floor under fryers .