BLUE JACKET'S GASTROPUB
4868 NEW BROAD ST, Orlando FL 32814 · 407-896-2688
Last inspected Jun 11, 2026 · 9 visits since December 2023
MAR 24
AUG 24
MAR 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Not on food or food contact surfaces
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019017331 | Feb 12, 2019 | May 2, 2019 | $200 |
Inspection history
9 visits, newest first
Jun 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 8 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. First reach in cooler on cook line ambient temperature 50F
In-use tongs stored on equipment door handle between uses. On oven door
Light not functioning. Under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Food debris in hand sink at ware washing area - interior of hot cabinet thats not in use
Stored food not covered. -Ice cream in walk freezer
Unnecessary items/unused equipment on the premises. Hot cabinet on cook line blocked
Working containers of food removed from original container not identified by common name. Garlic, mexican spice
Jun 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato basil, onion soup. 45-53F cold holding in walk in cooler overnight per operator. Operator discard ( corrected on site)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Fries, spring mix, cut lettuce 50F cold holding in first reach in cooler in cook line less than 4hrs per operator. Operator moved to different cooler for temperature recovery ( corrected action taken) -Tomato basil, onion soup. 45-53F cold holding in walk in cooler overnight per operator. Operator discard ( corrected on site)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (123F - Hot Holding) in steamwell less than 4hrs per operator. Operator reheated to 165F for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on brunch menu. Per operator its cured, not fully cooked. Eggs benedict on brinch menu not fully cooked per operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured.
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. Tuna and mahi thawing 2hrs per operator. Operator removed from packaging
Equipment in poor repair. First reach in cooler on cook line ambient temperature 50F
In-use tongs stored on equipment door handle between uses. On oven door
Light not functioning. Under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Food debris in hand sink at ware washing area - interior of hot cabinet thats not in use
Stored food not covered. -Ice cream in walk freezer
Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in sink. Less than 4hrs per operator Operator turned on cool running water
Unnecessary items/unused equipment on the premises. Hot cabinet on cook line blocked
Working containers of food removed from original container not identified by common name. Garlic, mexican spice
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar operator cleaned ( corrected on site) -can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No probe thermometer provided to measure temperature of food products. Doesn't work
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Above walk in
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet. Removed
Floor soiled/has accumulation of debris. - under bar equipment -Under soada fountain wait station
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish-machine -Gaskets in reach in Cooler at entry to kitchen
Time/temperature control for safety food thawed in an improper manner. Mahi thawed at room temperature. Temp of mahi was 75F. Operator immediately discarded
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Mahi thawed at room temperature. Temp of mahi was 75F over 4hours. Operator discarded -Vanilla yogurt, greek yogurt, sour cream, Cooked -wings 46F-49FIn first reach in cooler online over 4hrs per operator. Operator discarded ( corrected on site)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mahi thawed at room temperature. Temp of mahi was 75F over 4hours. Operator discarded -Boiled Eggs, cut tomatoes, cut lettuce, garlic dressing 47F-48F cold holding. In first reach in cooler online less than 4hrs per operator. Operator moved to walk in for temp recovery. -Vanilla yogurt, greek yogurt, sour cream, Cooked wings 46F-49FIn first reach in cooler online over 4hrs per operator. Operator discarded ( corrected on site)
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar operator cleaned ( corrected on site) -can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No probe thermometer provided to measure temperature of food products. Doesn't work
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Above walk in
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet. Removed
Floor soiled/has accumulation of debris. - under bar equipment -Under soada fountain wait station
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish-machine -Gaskets in reach in Cooler at entry to kitchen
Time/temperature control for safety food thawed in an improper manner. Mahi thawed at room temperature. Temp of mahi was 75F. Operator immediately discarded
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink vacuum breaker installed wrong part of splitter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for triple sinks and dish machine
Bowl or other container with no handle used to dispense food. Cup in panko Operator removed cup
Carbon dioxide/helium tanks not adequately secured. Co2 tanks by drink box not secure
Ceiling tile missing. Ceiling tile missing above walk in Also holes where utility line go into ceiling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walls walk in cooler and freezer soiled
In-use tongs stored on equipment door handle between uses. Tong on oven handle Employee removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top soiled Gaskets lowboy soiled
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Not on food or food contact surfaces
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has training session scheduled
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. Corvina, mahi, tuna,. Operator removed from packaging
In-use tongs stored on equipment door handle between uses. Tongs on fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (57F - Cold Holding); ceaser with garlic (57-60F - Cold Holding) 2hrs. in reach in cooler at cook line. Operator is aware of cooler issues.
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar. Advised operator to only use hand sinks for handwashing
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. Tuna and mahi. Operator immediately cut open packaging
In-use knife/knives stored in cracks between pieces of equipment. Multiple spatulas in between steam well and flatopgrill
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Cutting board has cut marks and is no longer cleanable. Cutting board on first make table at cooks line
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs,shredded cheese,cut lettuce, burrata cheese,all temping between 50F-53F.Per operator item was in reach in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs,shredded cheese,cut lettuce, burrata cheese,all temping between 50F-53F.Per operator item was in reach in cooler overnight Facility has other reach in coolers to use
Toxic substance/chemical improperly stored. Quat sanitizer stored with nozzle over individually packaged mixed jelly at wait staff station Stainless steel cleaner stored next to large to go lids
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator handout
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on the menu
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator food employee reporting agreement
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Appetizer plates at bar and salad plates at cooks line
Cutting board has cut marks and is no longer cleanable. Cutting board on first make table at cooks line
Equipment in poor repair. Reach in cooler at cooks line not keeping 41F and below temperature
Exterior door has a gap at the threshold that opens to the outside. Exit door next to restrooms
Time/temperature control for safety food thawed in an improper manner. Tuna and fish not removed from package before thawing
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.