BLUE GIRAFFE RESTAURANT
2075 PERIWINKLE WAY UNIT #14-16, Sanibel FL 33957 · 239 203-6004
Last inspected Aug 13, 2026 · 5 visits since May 2024
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12-01-2025 operator renewed during inspection
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside bar soda nozzles operator began cleaning and sanitizing during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Observed operator correct violations in order to meet inspection standards.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Observed operator correct violations in order to meet inspection standards.
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. Current license expired on 12-01-2025 operator renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48 F - Cold Holding); fish (48 F - Cold Holding) establishment had a power surge 40 minutes prior and operator reset breaker. Food began to cool immediately
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards.
No soap provided at handwash sink. At bar hand sink. Observed operator correct violations in order to meet inspection standards.
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. On cooks line pooled eggs (58 F - Cold Holding) Operator states that eggs are held on Time As Control but did not have completed form. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to check chlorine levels in dish machine or wiping
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Three line cooks and two servers working with food and no certified food manager present.
Carbon dioxide/helium tanks not adequately secured. CO2 cylinders unsecured in front prep area, liquor room, behind bar and by server soda station.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Hamd washing signs needed at hand sinks.
Nothing was found. The inspector recorded no violations at all.
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.