NONA BLUE
9685 LAKE NONA VILLAGE PL, Orlando FL 32827 · 407-313-0027
Last inspected Aug 5, 2026 · 8 visits since October 2023
OCT 24
MAY 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad back up cooler; tomatoes (49F - Cold Holding); diced eggs (49F - Cold Holding), found cooler plug loose, chef said floors were scrubbed at 10:30am and must have come loose. Fixed plug. rechecked cooler 45F, during lunch rush unit is open and closed often
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. Can of tomato sauce heavily dented at the rim and side
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All egg Benedict's on brunch menu and ahi tuna
Cutting board has cut marks and is no longer cleanable. At dry dish storage
In-use tongs stored on equipment door handle between uses. Tongs stored on bottom of prep table. Operator moved to make table
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Square white cutting boards at cooks line and prep area
Carbon dioxide/helium tanks not adequately secured. At outside storage where beer cooler is located
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Appetizer plates at outside dining
Food storage container/container lid cracked or broken. Cracked lids at dish dry storage
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at prep area
Food storage container/container lid cracked or broken. Several lids at dry storage
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Operator tried numerous times
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over Bearnaise sauce in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at prep area
Handwash sink not accessible for employee use at all times. Hand washing sink blocked with strainer at bar
Carbon dioxide/helium tanks not adequately secured. At stock room by exit door at back of kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two water bottles and one cup with straw stored on bottom sled of prep table. Operator put in container
Food storage container/container lid cracked or broken. Several lids at dry storage
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to oil on bottom sled of prep table
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee had gloves, wiped area down with sanitized towel, walked around, wrote in book, came back to station, grabbed salad plates without changing gloves and washing hands. Chef stopped him and had him wash hands and change gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad back up cooler; tomatoes (49F - Cold Holding); diced eggs (49F - Cold Holding), found cooler plug loose, chef said floors were scrubbed at 10:30am and must have come loose. Fixed plug. rechecked cooler 45F, during lunch rush unit is open and closed often
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled behind slicer guard
Microwave missing fan guard cover/splatter shield.
Equipment and utensils not properly air-dried - wet nesting. Lids wet nesting. Chef put them back to be rehashed.
Food storage container/container lid cracked or broken. A couple of plastic lids corner broken. Chef discarded.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Mahi, per manufacturers guidelines.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half temping at 50F in glass refrigerator at wait staff area. Per operator it was held there over night, operator discarded.
Clam/mussel/oyster tags not marked with last date served. Month of April.
Handwash sink not accessible for employee use at all times. Handwashing sink in corner between grill and reach in cooler, not easily accessible for handwashing. Part of grill blocking sink.
No soap provided at handwash sink. Sink inside walk-in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above make table on cooks line not inverted.
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. Thawing Mahi in ROP bags not cut to allow oxygen to make contact with Maji, per manufacturers guidelines.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles throughout prep area. Operator moved.
Equipment in poor repair. Glass reach in refrigerator at wait staff area not keeping TCS food at 41F or below.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to sanitized containers under prep table.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 147.2F), we restarted the booster and machine temperature of 158.2F
Displayed food not properly protected from contamination. Observed ice from bar area, displayed towards the public not protected. Operator placed a plastic cover
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 3 types of eggs Benedict on the Sunday Brunch menu without undercooked consumer advisory. Operator discarded menus and will be reprinting new ones with the advisor to use on Sunday.
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Operator labeled.
Carbon dioxide/helium tanks not adequately secured. In the back dry storage, operator secured them.
Cutting board has cut marks and is no longer cleanable. From reach in coolers
Equipment in poor repair. Observed reach in cooler gaskets torn
Floor area(s) covered with standing water. In dry storage, operator mopped the area
In-use tongs stored on equipment door handle between uses. Hanging from flat top handle, Operator removed them
Working containers of food removed from original container not identified by common name. Observed waffle batter container without label. Operator labeled.
Worn, torn and/or soiled floors/carpeting. Through cookline
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Observed ice bin in main bar area displayed towards the outside guest area without protection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (118F - Hot Holding) for less than an hour. Operator reheated to 165F
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 150F). Operator spoke with technician to ensure temperature reaches proper temperature
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. Suzanne Burnette 7/31/2020
Carbon dioxide/helium tanks not adequately secured. In the back storage area
Floor area(s) covered with standing water. Dish room area
Light not functioning. 1 light on the hood
No handwashing sign provided at a hand sink used by food employees. By cook line
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting. Observed floor torn, cook line
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.