BLUE DOOR
5700 S DIXIE HWY, West Palm Beach FL 33405 · 917-865-3079
Last inspected May 21, 2026 · 12 visits since December 2023
APR 24
NOV 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs storage ambient air temperature 47 f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037105 | Apr 2, 2025 | May 19, 2025 | $400 |
| 2--2024052854 | Aug 2, 2024 | Oct 31, 2024 | $280 |
Inspection history
12 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. Establishment is conducting sous vide. Operator has submitted plan, but not yet approved due to lack of continuous temperature monitoring device proof.
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Sous vide cooked tuna in walk in cooler dated marked 2/10. Operator discarded. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw ground beef stored above ready to eat mixed greens in cook line low boy cooler. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Sous vide cooked tuna in walk in cooler dated marked 2/10. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (73F - Cooling for 1 1/4 hour at 2:25, 70F at 3:10) in deep filled covered container in walk in cooler. At current rate of cooling, items will not reach 41F within required 6 hour window. Operator removed top to increased cooling rate.
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. Establishment is conducting sous vide. Operator has submitted plan, but not yet approved due to lack of continuous temperature monitoring device proof.
Spray bottle containing toxic substance not labeled. Soap water stored at bar beer tap not labeled.
Accumulation of debris on top exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee water bottles stored on prep table next to food prep on kitchen prep line. Operator removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked potatoes stored in reduced oxygen packaging in cook line reach in cooler not labeled with production date and time. Per operator, item will be removed from packaging within 48 hours. Operator properly labeled.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator stated they are doing sou vide special process. Operator stated they submitted plans for conducting special process but no reply. Operator stated they will no longer due process until plan is reviewed and approved.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cook line, non good grade paper towel used to cover fresh herbs and cut vegetables. Operator removed paper towel.
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. Operator stated they are doing sou vide special process. Operator stated they submitted plans for conducting special process but no reply. Operator stated they will no longer due process until plan is reviewed and approved.
Apr 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs storage ambient air temperature 47 f
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up unable to determine how long. raw shell eggs storage ambient air temperature 47 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up
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. Sous vide chicken and reduced oxygen packaging. Advised to submit HACCP plans to DHR.specialprocesses@my Florida license.com
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs storage ambient air temperature 47 f
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up unable to determine how long. raw shell eggs storage ambient air temperature 47 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato confit 45 f, butter 45 f, egg yolk 47 f, milk 48 f, boiled potatoes 47 f, butter 45 f, raw steaks 46 f all cold holding walk in freezer evaporator iced up
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. Sous vide chicken and reduced oxygen packaging. Advised to submit HACCP plans to DHR.specialprocesses@my Florida license.com
Jan 9, 2025□ 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 ▾
Food being prepared in a room that has screening in place of all or part of a wall. Espresso coffee machine at outdoor bar. As per plan review regular coffee brewing machine is allowed not the espresso coffee machine. This involves milk for espresso coffee. Needs to move machine indoor.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato chutney prepared onsite on 10/31 as per label. Today is 11/07.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato chutney prepared onsite on 10/31 as per label. Today is 11/07.
Cleaned and sanitized equipment or utensils not properly stored. Plates and ceramic open tea pots stored outdoor next to espresso machine. These needs to be moved indoor.
Food being prepared in a room that has screening in place of all or part of a wall. Espresso coffee machine at outdoor bar. As per plan review regular coffee brewing machine is allowed not the espresso coffee machine. This involves milk for espresso coffee. Needs to move machine indoor.
In-use wet wiping cloth/towel used under cutting board. Explained and operator removed the cloth.
Aug 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine next to walk in cooler not on the plan, storing oranges outdoor next to ice machine, paper products storage ( plastic cabinets ) espresso coffee machine at open patio bar outdoor is not on the plan. Please update the plans. Submitted updated plans to DHR.Planreview@myfloridalicense.com
Food being prepared outside. ( 1 ) Food prepared ( cutting meat ) in open patio dining room. Manager moved preparation to inside the kitchen. ( corrected on site ) ( 2 ) espresso coffee machine at the outdoor open bar in open patio dining room.
Jul 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine next to walk in cooler not on the plan, storing oranges outdoor next to ice machine, paper products storage ( plastic cabinets ) espresso coffee machine at open patio bar outdoor is not on the plan. Please update the plans. Submitted updated plans to DHR.Planreview@myfloridalicense.com
Food being prepared outside. ( 1 ) Food prepared ( cutting meat ) in open patio dining room. Manager moved preparation to inside the kitchen. ( corrected on site ) ( 2 ) espresso coffee machine at the outdoor open bar in open patio dining room.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
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. Bar Dishwasher Chlorine 0 ppm. Tested twice.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pounded tuna over mayonnaise in reach in cooler in server area. Chef rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45 f on speed rack in the kitchen.As per manager less than 1 hour. Explained and he moved chicken to walk in cooler
Toxic substance/chemical improperly stored. Can of Stainless steal cleaner stored over clean dishes and utensils on the rack. Manager removed the can.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags
Handwash sink not accessible for employee use at all times. Both hand sinks Blocked by large trash can in the kitchen. Manager removed the trash cans.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Carpaccio, steak tartare not identified. Chef printed new menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine bar dishwasher
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For main dishwasher
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine next to walk in cooler not on the plan, storing oranges outdoor next to ice machine, paper products storage ( plastic cabinets ) espresso coffee machine at open patio bar outdoor is not on the plan. Please update the plans. Submitted updated plans to DHR.Planreview@myfloridalicense.com
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.
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. At server station. Manager discarded the container.
Food being prepared outside. ( 1 ) Food prepared ( cutting meat ) in open patio dining room. Manager moved preparation to inside the kitchen. ( corrected on site ) ( 2 ) espresso coffee machine at the outdoor open bar in open patio dining room.
No handwashing sign provided at a hand sink used by food employees. At one hand sink at the outdoor bar.
Dec 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Provided during inspection
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Advised operator to pace an asterisk on raw items served on the menu;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Advised to operate to by temp thermolabel.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and printed sign.
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.