BLU GIN

Name: BLU GIN
Address: 5445 COLLINS AVE SUITE CU-2A, MIAMI BEACH, FL, 33140, US
Rating: 74

5445 COLLINS AVE SUITE CU-2A, MIAMI BEACH, FL 33140

License #2333386

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74 Grade C / 100

Mixed Health Record

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Latest inspection

July 23, 2026 · 7 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLU GIN in MIAMI BEACH currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has detailed violation rows for 16 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 23, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 69F next to salad table cooler. As per cook , for less than 4 hrs. Employee placed the food item inside ice bath.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker left on food contact surface mixer in the kitchen. Owner removed it immediately and cleaned the surface.
[55-01-4] Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on kitchen ceiling.
[53B-02-5] 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. Missing food handler training for cook Eliades Viola working in the establishment for approximately 3 1/2 months
[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 commercially vacuumed sealed frozen fish being thawed inside the sealed bag. Employee was coached and removed all the fish from the bags.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was discarded .
[14-38-4] Food storage container/container lid cracked or broken observed food and lid container cracked. Both were discarded .
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of reach in cooler located in front of the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on kitchen wall.
[05-14-5] Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Probe thermometers without batteries, cooked fettuccine at 89 F cooling left at room temperature. As per cook, he added ice water to the pasta to lower the temperature as soon as he finished cooking . As per him, pasta was left on the counter at room temperature 1 hr ago. Cook placed ice under the cooked pasta to accelerate the cooling process and then, portion the pasta. Without thermometer there is no way to control the cooling process.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside reach in cooler without date marking. As per employee the food was cooked on Wednesday 7/8. Employee placed the sticker with the date .
[53B-02-5] 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. Missing food handler training for cook Eliades Viola working in the establishment for approximately 3 1/2 months.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener. Employee washed it immediately.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked fettuccine at 89 F cooling left at room temperature. As per cook, he added ice water to the pasta to lower the temperature as soon as he finished cooking . As per him, pasta was left on the counter at room temperature 1 hr ago. Cook placed ice under the cooked pasta to accelerate the cooling process and then, portion the pasta. Without thermometer there is no way to control the cooling process.

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