BLUE STAR GRILL
23352 NW 186 AVE SITE 50, High Spring FL 32643 · 386-454-1500
Last inspected May 6, 2026 · 11 visits since August 2023
JAN 25
APR 25
SEP 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018061245 | Oct 30, 2018 | Apr 5, 2019 | $640 |
Inspection history
11 visits, newest first
May 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over biscuits in walk in cooler, operator moved beef below.
Food-contact surface soiled with food debris, mold-like substance or slime. Oj nozzle.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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. No proof for kitchen staff.
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler (ham, tomatoes, potatoes, etc).
Spray bottle containing toxic substance not labeled. Spray bottle at server station, operator labeled.
Food stored on floor. Raw beef on floor in walk in cooler, operator placed on shelf.
In-use tongs stored on equipment door handle between uses. 3 pairs on oven handle on cook line.
Light shield damaged/in disrepair. Cracked light shield above dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks soiled in walk in cooler. Fan guard in walk in cooler. Grease under flat top. Reach in cooler gasket soiled under flat top. Can storage soiled.
Uncovered food stored near sink exposed to splash. Dry flour mix next to Handwash sink on cooks line under paper towels, operator placed lid on container.
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then immediately touched spatula and clean plate and plated cooked pancakes. Spoke to employee about changing gloves and washing hands in between.
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. Manager had one gloved hand, rolled omelet burrito with both hands one hand no glove. Spoke to employee about wearing gloves on both hands in this situation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac n cheese in walk in cooler dated 3/23.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pats labeled as 9-3, written plan states item is held on 4 hour time control, server rewrote label to 9-1.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary ammonia for Three compartment sink but also has a chlorine dish machine no strips for machine, inspector gave operator a few strips until he orders some.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working in the kitchen for 6 months.
Ceiling tile missing. 2 tiles missing above single service storage in side storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on top of reach in cooler on cooks line, manager moved below.
Equipment in poor repair. Gasket torn on middle door of reach in cooler across from fryers.
Grease receptacle lid open, broken, or missing. Lid open, operator closed.
Light shield damaged/in disrepair. Above Three compartment sink/dish machine area the light shield is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Reach in cooler gaskets soiled with food debris on cooler under grill.
Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 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. 0ppm,operator primed line and retested 50ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs dated 6/28 and chicken dated 9/17, operator stated those items were made a few days ago but container has old labels. Operator put correct labels on containers.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at front counter, operator placed time mark on butter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door no Backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. Apple juice nozzle. Interior ice machine. Interior microwave. Employees started cleaning all items.
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. 2 employees working longer than 60 days.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meat sliced, portioned, frozen, then thawed no date mark. Items were pulled yesterday, operator put date marks on items.
Ceiling tile missing. Above walk in cooler/storage area.
In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle. Knife in between ticket printer and shelf on cook line. Employees moved items to correct locations.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom portion of prep table in back area, operator cleaned. Reach in cooler drawer gasket soiled on cooks line.
Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage not inverted, operator flipped over.
May 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes overnight (45-47F - Cooling) see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on grill, changed gloves, then grabbed bread. No Handwash occurred.
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. Employee washing dishes put dirty dishes in dish machine then immediately started putting clean dishes away.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cracked eggs then washed hands for no more than 5 seconds.
Raw animal food stored in same container as ready-to-eat food. One cooked beef patty in same container as raw beef patties. Raw pork over biscuits in reach in cooler on cooks line. Cooked gyro meat in same container as raw Philly meat. Operator discarded the ready to eat foods.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes overnight (45-47F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding); tuna (46F - Cold Holding); chicken (46F - Cold Holding); ham (45F - Cold Holding) items in salad bar, operator stated the items were added to salad bar then the bar was turned on, items there for 1 hour, operator added ice. Cottage cheese 43, other items same temp.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on cooks line no time mark, item out for 3 hours. Operator time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice chute in server area. Cutting board on reach in cooler stained.
Handwash sink used for purposes other than handwashing. Employee on cooks line rinsed spatula at Handwash sink on cooks line. Spatula in Handwash sink by dish area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees working at the time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler (Mac n cheese, noodles, chili, potatoes, etc) operator dated items with varies dates from the past couple of days.
Employee personal food not properly identified and segregated from food to be served to the public. Flat of home grown eggs over eggs to be sold to the public, operator stated those are used just for employees, he decide to take the eggs home.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 strips over prep tables in the back kitchen, operator discarded strips.
Food stored on floor. Jug of oil on floor on cooks line, operator placed up off of floor.
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles, operator moved.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall on cooks line not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Raw fruits/vegetables not washed prior to preparation. Avocado cut with the original sticker on skin of avocado.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver on shelf above stove range, employee moved.
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Jan 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs on cooks line, grabbed clean plate and with spatula put cooked pancakes on plate, operator stopped employee and had him change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (68F - Cold Holding) items sitting on counter, operator stated items were brought out of cooler at 9am, operator filled out time as a public health control application and time marked butter.
Toxic substance/chemical improperly stored. Wd40 can on back prep table, operator moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door of kitchen with green hose attached.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Ice chute on drink machine in lobby. Oj dispensing nozzle. Cutting board on cooks line reach in cooler stained.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee serving.
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. Multiple employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, chicken wings, and deli meats in reach in coolers on cooks line, operator stated items were made Monday.
Bowl or other container with no handle used to dispense food. Small cup in red pepper flakes, croutons, and coleslaw in the salad area. Employee removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on ledge next to nuts on cooks line, employee moved nuts. Employee food on top of reach in cooler on cooks line, operator moved food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and drill on top of salt bin, operator moved items.
Food stored on floor. Multiple items (beef, salami, etc.) on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooks line.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and lettuce in original cardboard boxes over cooked potatoes, cut onions/peppers, and noodles in walk in cooler, operator moved all unwashed to the bottom.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 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. 0ppm, Sanitizer line and rinse aid line were in wrong buckets, operator changed lines around and primed line, retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg French toast batter over ready to eat sauces in walk in cooler. Operator moved eggs mix to the bottom.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecakes marked 6/6, employees stated they go through cheesecake every 4 days and did not update date mark, cheesecake was dated 7/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (70F - Cold Holding) items at room temperature on cooks line, operator he uses time control but no time mark or filled out application.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven at end of cooks line. Tea urn nozzle and oj nozzle. Cutting board on cooks line stained.
No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish washing area, operator replaced paper towels.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers working at time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottle hanging in cart by server station no label, employee stated it is sanitizer.
Bowl or other container with no handle used to dispense food. In rice container inside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees cup of coffee on clean cutting board in prep area, operator moved item.
Equipment in poor repair. Cutting board on cooks line with cut marks. Ice build up in chest reach in freezer.
Exterior door has a gap at the threshold that opens to the outside. In dry storage area.
In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. Can opener table attachment soiled. Interior reach in freezer on cooks line.
Stored food not covered. Cooked potatoes in walk in cooler made previous day. Operator covered.
Jan 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the walk-in cooler, raw bee and chicken in pans, stored on a shelf over ready to eat sauces. The beef and chicken were moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: raw shell eggs on the cook line counter, 79F, Batter on the cook line 55F, butter spread in back prep 64F. These items were then adjusted time mark to finish the 4 hour rule. Time as a public health control template has been emailed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: breakfast potatoes on the cook line, 91F. These were discarded.
Toxic substance/chemical improperly stored. Observed: a sanitizer spray bottle at the dining area wait station, pointed at tableware. The bottle was relocated.
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. Observed: lack of a plan. One was emailed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was cleaned 2 times.
Handwash sink used for purposes other than handwashing. Observed metal bars in the dish wash machine area hand wash sink. The bars were removed.
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. Observed: lack of proof of any training.
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. Observed: multiple employees, no Employee Reporting form, no employee training.
Spray bottle containing toxic substance not labeled. Observed: clear liquid(now known as sanitizer) unlabeled by the dining area wait station. A label was added.
Bowl or other container with no handle used to dispense food. Observed a soufflé cup used as a food scoop for red sauce in the cold make table, back kitchen.
Food stored on floor. Observed: bulk oil on the floor in the kitchen. ALSO, food on the floor in bags, walk-in freezer. ALSO, sacks of onions stored on the floor in dry storage.
In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under the cutting board in back prep.
Single-service articles not stored inverted or protected from contamination. Observed: plates on the front line, not protected. A plastic wrap was added to each top plate.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed: lighting not operating by the walk-in freezer and over the ice machine area.
Wood food-contact surface not properly sealed. Observed: unsealed wood on the front line.
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority8 Intermediate13 Basic
Show 24 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee stepped outside back door then came inside put on gloves then started cooking food on cooks line.
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. Employee touching shredded cheese, plating a sandwich, and touching hamburger buns, inspector tried stopping employee but he did not speak English, owner came and stopped employee had him wash hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over biscuits in reach in cooler on cooks line. Owner moved eggs to the bottom.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Soda machine ice chute.
Handwash sink used for purposes other than handwashing. Employee washed gloves off at Handwash sink on cooks line. Dish soap bottle and scrubbies in Handwash sink near Three compartment sink. Operator moved items. Silverware tray on top of Handwash sink behind bar.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee dish washing and puts away truck order in walk in cooler. All other employees newer than 60 days.
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.
No soap provided at handwash sink. Handwash sink next to Three compartment sink, employee placed soap at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Mac n cheese, chicken, meatballs, etc in walk in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle behind bar and on rolling cart at server station. Operator labeled.
Ceiling tile missing. Inside storage closet.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage drink on the back top part on reach in cooler.
Exterior door has a gap at the threshold that opens to the outside. Door to the outside from the mop sink area and employee bathroom hallway.
Food stored in a location that is exposed to splash/dust. Flour and batter on reach in cooler right next to Handwash sink.
Food stored on floor. Jugs of oil on floor in the back kitchen. Owner placed all foods on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside the walk in freezer. Operator started cleaning ice during inspection.
In-use tongs stored on equipment door handle between uses. 3 pairs on the oven door handle. Operator moved tongs to a different location.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 68F on front counter. Operator dumped water.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as a hood filter near ovens on cooks line. Operator discarded of cardboard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top of the convection oven. Hood filters above fryers soiled.
Single-service articles improperly stored. Container of Togo boxes on floor in storage closet.
Unnecessary items/unused equipment on the premises. Wooden pallets and unused equipment behind building.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers attached and peppers in original cardboard box over cooked Mac n cheese, chicken, and other ready to eat foods.
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.