BLU BISTRO

Name: BLU BISTRO
Address: 19 SOMBRERO BLVD, MARATHON, FL, 33050, US
Rating: 55.4

19 SOMBRERO BLVD, MARATHON, FL 33050

License #5400057

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55.4 Grade F / 100

Failing Health Score

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Quick take

BLU BISTRO in MARATHON currently holds an InspectFL Health Score of 55.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 11 major, 30 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 17, 2026 included 1 critical violation, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki not identified as undercooked on the menu .
[06-09-1] 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 3 pieces of raw tuna thawed in unopened vacuum package in lift lid cooler stop sale
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Liift lid Cooler gaskets are soiled
[36-73-4] Floor soiled/has accumulation of debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In Stand up cooler holding milk
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin
[33-16-4] Open dumpster lid.
[31B-02-4] At callback inspection No paper towels or mechanical hand drying device provided at handwash sink. At ice machine handwashing sink
[01B-02-5] at callback inspection observed thawed raw ROP fish in unopened packages .

Administrative complaint recommended
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 57F, Ice was added to butter tray
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Liift lid Cooler gaskets are soiled
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In Stand up cooler holding milk
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[41-10-4] Toxic substance/chemical improperly stored. Spray air freshener over food
[36-27-5] Wall behind dishwasher is soiled with accumulated mold like substance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At ice machine handwashing sink
[22-16-4] Reach-in freezer interior has a accumulation of soil residues.
[06-09-1] 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 6 pieces of raw tuna thawed in unopened vacuum package in lift lid cooler Observed 9 pieces of raw fish thawed in unopened vacuum package.
[08B-52-4] Food stored under dripping condensation from fan unit in walk-in cooler . Observed Raw chicken floating in container of condensation water that is in dripping from blower fan in the wakin cooler . Observed a case of celery under dripping condensation water in the walk-in cooler
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki not identified as undercooked on the menu .
[01B-01-4] Dented/rusted cans present. See stop sale. Canned Pumpkin
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooled

Administrative complaint recommended
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ROP raw tuna, and unopened packages and completely thawed with the label that states to remove from package before thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (73F - Cold Holding); cream cheese cups (71F - Cold Holding) butter and cream cheese put into refrigerator to cool down . Buffet is open for 3 hours . In the walking cooler #1 Poultry (44F - Cold Holding); cheese (45 F- Cold Holding) pork 44F raw meat was relocated to the other walk-in cooler that is maintained at 41 F or below
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Fryers soiled with food debris and grease . Soiled chest freezer gaskets
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack on cookline shelves.
[29-19-4] In Dish area observed Standing water in floor drain/floor drain draining very slowly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by speed rack
[14-01-5] Bowl or other container with no handle used to dispense flour
[36-73-4] Floor soiled/has accumulation of debris.in front of walk-in coolers
[06-09-1] 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. Observe saw raw Tuna and ROP packaging. It has not been opened or taken out of package before thawing
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-38-4] Raw chicken is stored on floor in the walk-in cooler
[33-20-4] Grease build up on the receptacle.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[08A-05-6] Raw shell eggs stored over/not properly separated from ready-to-eat food , dressing and cheese in white refrigerator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza prep table, cutting board soiled with mold like substance and food degree. Yellow, Blue ,red and white cutting boards are soiled with black mold like substance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[08B-15-4] Whole apples displayed for self-service not wrapped and no utensils provided.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki is not identified as raw or undercooked on dinner menu
[22-41-4] 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.0 ppm chlorine. Triple sink is set up to wash rinse and sanitize dishes until repairs are made on dishwasher.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not date marked in pizza prep table
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out side with green hose attached.

Community reaction

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Community pulse