BLU HALO
3431 BANNERMAN RD UNIT 2, Tallahassee FL 32312 · 850-544-1434
Last inspected Feb 26, 2026 · 6 visits since September 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine only reaching 141°.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and mixer head.
Accumulation of debris inside warewashing machine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 50°F, goat cheese 48°F, items left out in between transfer from walk in to prep line.
Handwash sink used for purposes other than handwashing. Rinsing coffee basket.
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.
Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F Less than 4 hours per operator.
Toxic substance/chemical improperly stored. Spray bottles stored on dishwasher.
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.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil left on counter 63°. Less than 4 hours per operator put in freezer.
oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of windex above liquor. Properly stored during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use ice scoop stored on soiled surface between uses.
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.