BLUE MATISSE RESTAURANT
2505 NW 87 AVE, Miami FL 33172 · 4681400
Last inspected Mar 26, 2026 · 7 visits since December 2023
FEB 24
JUL 24
JAN 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at dishwasher station area.
Employee eating while preparing food. Observed employee engaged in food prep and eating at secondary cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone stored at prep table by prep sink area, staff remo it.
Reach-in cooler shelves with rust that has pitted the surface. Observed at one of the units at kitchen.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 - Cold Holding), as per label from Wednesday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 - Cold Holding), as per label from Wednesday.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed tray with oysters and not tag inside walk-in in cooler 2, chef provided tag for the oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top unit kitchen line soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by office entrance.
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. Observed tuna steak not removed from ROP packaging as labeled by manufacturer.
Cutting board has cut marks and is no longer cleanable. Observed obtained of at several preparation tables and some of auxiliary as well.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Boiler # 142919 # 021243 and not current boiler certificate available, as per chief engineer due to a delay with the state.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at ambient temperature at kitchen line, as per chef for less than 30 minutes, chef relocated eggs to walk-in cooler.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef filed tags in chronological order.
Clam/mussel/oyster tags not marked with last date served. Observed several tags not marked with last use date.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled AC vents/returns at kitchen preparation area and ware washing.
Cutting board has cut marks and is no longer cleanable. Observed some cutting boards with marks not longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach-in cooler soiled at cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach-in cooler unit next to handwashing sink by cook line.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 059615 11/17/24. 021243 01/09/25. As per chief engineer units had been inspected and pending certificates to be issued.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with smoked salmon dated 06/11/24 and a container with cheese sauce dated 05/25/24 inside reach in cooler. Operator discarded the products.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed a container with oysters inside reach in cooler with not tag attached to the container. Operator provided the tag and attached it to container.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled; also observed pizza oven with accumulated food debris. Operator send it to be washed.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed two containers of couscous at reach in cooler, as per operator prepared two days ago. Operator marked containers with date.
Cutting board has cut marks and is no longer cleanable. Observed board has cut marks and is no longer cleanable at different prep tables in kitchen area.
Floor soiled/has accumulation of debris. Observed excessive amount of grease build on the floor behind kitchen cooking line.
Hood ventilation system inadequate as evidenced by grease accumulation Observed at one of the hoods at main kitchen cooking line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at both walk in and standing freezers, also the ice cream chest freezer.
In-use wet wiping cloth/towel used under cutting board. Observed towels under two cutting boards at prep table by pizza station area.
Insect control device installed over food preparation area. Observed bug zapper installed over rack with clean utensils and dishes by dishwashing machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets all throughout the kitchen equipments.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at kitchens reach in cooler, Chef touched container of cut lettuce with bare hands to check temperature. Chef removed lettuce to discard. Lettuce
Raw animal food stored over or with unwashed produce. Observed at cook line prep table reach in cooler, raw hamburger patties stored over cut lettuce and broccoli. Chef removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at buffet table cut lettuce (52F - Cold Holding); cheese cube (51F - Cold Holding). As per chef less than four hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche and tuna tartare not identified with asterisk on menu.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at all water filter devices at large ice machines and beverage area ice machines.
Carbon dioxide/helium tanks not adequately secured. Observed at beverage prep station outside of kitchen.
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. Observed in walk in coolers as well as in reach in coolers, packages of corvina tuna and snapper not cut open prior to thawing. Chef cut open all packages during inspection.
Cutting board has cut marks and is no longer cleanable. Observed at seafood prep area table. Chef removed and discarded.
Floor soiled/has accumulation of debris. Observed behind cooking equipment with grease buildup. Observed at walk in coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer located next to dish machine area.
In-use ice scoop stored on soiled surface between uses. Observed at beverage prep area, ice scoop stored on beverage dispenser. Chef removed and stored in container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave located at rear of kitchen.
No container installed for catching grease from hood drip tray. Observed at all kitchen hoods.
No handwashing sign provided at a hand sink used by food employees. Observed at buffet area hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and reach in freezer gaskets soiled with black build up and food debris build up. Employees began cleaning gaskets during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers and low boy coolers soiled with food debris buildup.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
Working containers of food removed from original container not identified by common name. Observed at prep table a squeeze bottle of cooking oil not labeled. Chef labeled bottle during inspection.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee peeling boiled eggs with bare hands. Discussed with employee. Employee obtained gloves to work with eggs.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at dish surface 152F, 128F on machine digital display. Manager set up three compartment sink during inspection.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager unable to provided tags for any oysters other than oysters on hand at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on back side of slicer in back cook line/ prep area.
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink and at dish pit hand wash sink. Restocked at time of inspection.
No water at salad station hand wash sink. Turned on during inspection.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer at buffet line unlabeled. Employee labeled at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda on slicer. Discarded at time of inspection.
Standing water in bottom of reach-in-cooler. In breakfast area drawers.
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.