BLU DINER OF JAX
5868 NORWOOD AVE, Jacksonville FL 32208 · 9047667774
Last inspected Jan 30, 2026 · 8 visits since September 2023
MAY 24
JUL 24
JAN 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired. License paid for during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $1,060
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021036837 | Jul 27, 2021 | Feb 16, 2022 | $300 |
| 5--2019012450 | Mar 8, 2019 | Jul 19, 2019 | — |
| 5--2018049809 | Sep 19, 2018 | Feb 7, 2019 | — |
| 5--2018057197 | Oct 4, 2018 | Dec 7, 2018 | $200 |
| 5--2018014675 | Mar 14, 2018 | Aug 17, 2018 | — |
| 5--2017056140 | Nov 21, 2017 | Feb 13, 2018 | $400 |
| 5--2015003457 | Jan 20, 2015 | Feb 5, 2015 | $160 |
Inspection history
8 visits, newest first
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen in hot holding unit, mac and cheese (107F - Hot Holding); pork (121F - Hot Holding); turkey leg (111F - Hot Holding). At cook line on top of oven, turkey necks (118F - Hot Holding); neck bones (117F - Hot Holding). On prep table by cook line, cabbage (117F - Hot Holding); green beans (109F - Hot Holding). Manager stated all items out 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener has build up of debris at blade.
Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered receptacle.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryer has grease build up.
Food storage container/container lid cracked or broken. On clean dish shelves, multiple plastic lids and containers have cracked/chipped edges.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At small dry storage room, scoop in beef base has handle touching product. Manager moved scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over stove have grease build up. At cook line, side of fry has grease build up. In dry storage room, tops of rice and sugar bulk containers have build up of black residue.
Working containers of food removed from original container not identified by common name. At small dry storage room, 2 containers of brown sugar not labeled.
Aug 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up,reach-in freezer by dry storage, raw chicken stored on top shelf above open bag of crab legs. Operator moved chicken to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by cook line, cabbage (121F - Hot Holding); greens (124F - Hot Holding); green beans (117F - Hot Holding). Manager moved items to stove top, reheated above 165f.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. In small dry storage area, container for storing bags of cornbread mix has build up of debris in interior.
Bowl or other container with no handle used to dispense food. In dry storage room, cup in bulk sugar has handle broken off. Manager removed cup.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf by cook line, metal pans stacked before air drying.
Equipment in poor repair. At front counter area, legs and lower shelf of prep table with rice warmers has rust that has pitted surface.
No copy of latest inspection report available. Manager not able to provide last inspection report.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line over stove, hood filters have build up. At prep area, small shelf under prep table soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. At prep area, employee drinks on top shelf in reach-in cooler. Manager removed.
Single-service articles not stored inverted or protected from contamination. In dry storage room on top shelf, aluminum containers not inverted/covered. Manager inverted.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); operate added chlorine bleach, 2nd test Triple Sink (Chlorine 100ppm).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area in warmer cabinet, potato/vegetables (124F - Hot Holding); pork chop (122F - Hot Holding). Items in warmer less than 4 hours, moved to oven to reheat. Both items reheated above 165f. In prep area on counter, cabbage (115F - Hot Holding). Operator stated cabbage is going back on stove.
Bowl or other container with no handle used to dispense food. In back storage room, measuring cups in bulk rice and sugar have handles broken off.
Employee with no hair restraint while engaging in food preparation. In kitchen, one employee with no hair protection.
Equipment and utensils not properly air-dried - wet nesting. In kitchen, metal pans stacked before air drying.
Equipment and utensils not rinsed between washing and sanitizing. Employee washed utensil and placed directly in sanitizer sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice station, scoops for rice in standing water 77f. Operator emptied water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
Working containers of food removed from original container not identified by common name. In back storage area, bulk brown sugar containers or labeled.
Jul 19, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Not able to license establishment due to handwash sink in kitchen, faucet in disrepair.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in both restrooms.
No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucets not working on kitchen handwash sink.
Outer openings not protected with self-closing doors. Door closer missing on back door.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, turkey wings thawing at room temperature. Operator placed under running water.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In two door silver reach in cooler by cook line, container of raw chicken stored over container of raw pork. Items moved and stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer near entrance to kitchen, pigs feet (pork) 117F. Pork placed into warmer approximately 30 minutes prior. Pork placed into convection oven and reheated to 181F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit could be provided.
No soap provided at handwash sink. Hand washing sink in men's restroom in dining area. Soap provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In both men's and women's restroom in dining area. Towels provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by front hand washing sink. Bottle labeled.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam cup on shelf below prep table in kitchen. Drink discarded.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on grass. Person in Charge states that plan is get concrete pad for dumpster.
Outer openings not protected with self-closing doors. Rear exit door does not self close.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas throughout kitchen.
Working containers of food removed from original container not identified by common name. In back dry food storage area by rear exit, white container of sugar not labeled. Person in Charge states that he will label item.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired. License paid for during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In silver stand up reach in cooler in kitchen, raw chicken stored over raw beef. Items moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by hot water heater in kitchen where no hose is attached.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In stand up silver reach in cooler in kitchen, container of milk opened two days prior not dated. Milk voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area.
Handwash sink used for purposes other than handwashing. Hand washing sink at front counter has green bucket stored inside. Bucket removed.
No running water at mop sink. Mop sink in back storage area in kitchen.
Spray bottle containing toxic substance not labeled. Bottle of blue liquid soap in chemical storage closet.
Food storage container/container lid cracked or broken. Multiple lids and containers in kitchen on rack in back storage area.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on grass.
Hole in or other damage to wall. Multiple walls in kitchen are damaged and need to be sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Back splash guard for oven. Exterior of white stand up freezer in back storage. Speed racks in kitchen.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle (Hint) stored in reach in freezer in back storage area. Bottle discarded.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen 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.