BLU ON THE AVENUE
326 PARK AVE S, Winter Park FL 32789
Last inspected Jul 8, 2025 · 6 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46-48F and Au gratin potatoes and cooked pasta at 50F over 4 hours
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Drain cover(s) missing. Mop sink
Equipment in poor repair. Torn Gaskets in prep cooler
Floor soiled/has accumulation of debris. Floors soiled with food debris behind cook line
Food storage container/container lid cracked or broken. Cracked containers in dish area
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in small reach in cooler next to prep station
Standing water in bottom of reach-in-cooler. Prep cooler next to sushi station
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and buttermilk not date marked for more than 24 hours
Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in seasoning container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust above kitchen
Equipment in poor repair. Gaskets in disrepair at salad station
Standing water in bottom of reach-in-cooler. Reach in cooler at salad station
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake mix and Oreo cream mix dated 7/29
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters at 46-48F in seafood reach in cooler. Au gratin potatoes 50F and cooked pasta 50F in cook line reach in cooler over 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46-48F and Au gratin potatoes and cooked pasta at 50F over 4 hours
Bowl or other container with no handle used to dispense food. In Oreo container
Cloth used as a food-contact surface. Cloth inside cucumber container
Drain cover(s) missing. In mop sink
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets in disrepair in reach in cooler in salad station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 101F
Reach-in cooler shelves with rust that has pitted the surface. In salad station
Standing water in bottom of reach-in-cooler. In both reach in cooler in bar area
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Equipment in poor repair. Gaskets at the line make cooler
In-use knife/knives stored in cracks between pieces of equipment. Cooks linev
In-use tongs stored on equipment door handle between uses.
Light not functioning. In the dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryer, between the fryer and range
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station
Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk,ceviche,heavy whipping cream temping between 50F-56F. Per operator they were in reach in cooler across from dish wash area overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in between first and second cooks line
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crunchy kimchi prepared over 24 hours and no date mark
Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station
Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat at reach in cooler at first cooks line
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.