AZURE AND SPLASHES AT WILDBLUE
18721 WILDBLUE BLVD, Fort Myers FL 33913 · 239-444-9209
Last inspected Feb 27, 2026 · 8 visits since March 2024
JUN 24
SEP 24
JAN 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by passthru window house made blue cheese dressing (58F - Cold Holding); housemade sour cream ranch (51F - Cold Holding); cut melon (48F - Cold Holding); housemade coleslaw (50F - Cold Holding) for 2 and a half hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071142 | Sep 19, 2025 | Oct 29, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched faced then clean dishes. Spoke with employee and manager to educate.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready-to-eat cooked chicken in salad station small reach-in cooler. Operator rearranged for proper food storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom part of tall reach-in cooler sauté end of cook line raw marinated chicken (50F - Cold Holding); raw breaded chicken (48F - Cold Holding); raw pork (45F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom part of tall reach-in cooler sauté end of cook line raw marinated chicken (50F - Cold Holding); raw breaded chicken (48F - Cold Holding); raw pork (45F - Cold Holding) stored overnight per operator. See stop sale.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers in salad station. Removable hood vents over cook line, specifically grill soiled with grease and dust.
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In two door large silver reach-in cooler by mop sink raw egg whites over ready-to-eat baked goods and dessert. Far end cook line by handwash sink, raw shrimp over ready-to-eat cooked potatoes and cooked chicken. In walk-in cooler raw beef over ready-to-eat cooked lobster soup. Operator moved to bottom shelf for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by passthru window house made blue cheese dressing (58F - Cold Holding); housemade sour cream ranch (51F - Cold Holding); cut melon (48F - Cold Holding); housemade coleslaw (50F - Cold Holding) for 2 and a half hours per operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. On back prep line, double door reach-in cooler next to mop sink, deli turkey and ham per operator opened 4 days ago not properly date marked. Operator states they will speak with prep cook regarding proper date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by outside bar.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By dishwashing area cook line, plastic containers under soap.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in main walk-in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Buckets (Quaternary 0ppm) on back prep line. Operator replaced, quarter 150ppm.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food, drink, cellphone with food and clean equipment on back prep table by ice machine. Also in main bar and front line drink prep area and coolers, belongings, drinks and food for employees with food for public. Operator cleared all personal items from station.
Single-service articles improperly stored. Uncovered coffee filters in drink station by bar.
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food or other raw animal foods. Raw ground beef and pork over whole muscle raw been and pork. Raw bacon over ready-to-eat cooked crab cans. Operator rearranged walk-in cooler for proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in freezer, cooked chicken taco meat labeled 10/14/2024, today is 1/8/2025, packed in house. Operator immediately discarded foods.
Toxic substance/chemical improperly stored. Over clean dish side of dishwashing machine in main kitchen. Operator moved to proper storage.
Handwash sink used for purposes other than handwashing. Right side cook line handwash sink used to rinse utensils. Spoke with operator, operator cleared the sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna nachos served raw per operator, not indicated to be raw.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in freezer, cooked chicken taco meat labeled 10/14/2024, today is 1/8/2025, packed in house.
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. Per operator, raw tuna in packaged thawed under running water and placed in cook line salad station reach-in cooler for total duration less than 1 hour. Operator immediately opened packs.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food, drink, cellphone with food and clean equipment on back prep table by ice machine. Also in main bar and front line drink prep area and coolers, belongings, drinks and food for employees with food for public. Operator cleared all personal items from station.
Single-service articles improperly stored. Uncovered coffee filters in drink station by bar.
Stored food not covered. Large ice in reach-in freezer for drinks stored uncovered.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in outside bar service station.
Food stored on floor. Bibb in box soda containers on front service line closet on floor.
Single-service articles improperly stored. Coffee filters uncovered in service station, outside bar.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above fully cooked chicken wings on the speed rack in the walk in cooler. Operator moved eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda gun on the right hand side of the bar as you face the exterior windows.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed orange mold like substance in the ice machine outside in the bar area.
Bowl or other container with no handle used to dispense food. Observed non handle bowl used as scoop in panko breadcrumbs. Operator removed container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone in back kitchen area on prep table next to an in use cutting board. Operator moved cell phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a watch and bracelets on employee working with food.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting in storage rack near dishwashing area.
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
Handwash sink used for purposes other than handwashing. Two outside bar handwash sinks used as dump sink for ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl per operator served raw, not indicated as raw.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut lettuce and cut tomato setup time marked on front line in kitchen, no written plan. Provided operator with time as a public health control form.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or processes waiver approved by the Division of Hotels and Restaurants. Observed in reach-in coolers and freezers cooked meatballs in reduced-oxygen packaging stored more than 48 hours. Provided operator contact information to submit a HACCP plan.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in kitchen.
Equipment and utensils not properly air-dried - wet nesting in storage rack near dishwashing area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.