BLUE COLLAR RESTAURANT

Name: BLUE COLLAR RESTAURANT
Address: 6789 BISCAYNE BLVD, MIAMI, FL, 33138, US
Rating: 73.1

6789 BISCAYNE BLVD, MIAMI, FL 33138

License #2332474

🍽️ American ℹ️

73.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

November 12, 2025 · 12 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLUE COLLAR RESTAURANT in MIAMI currently holds an InspectFL Health Score of 73.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 49 total violations — 4 critical, 19 major, 26 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 30, 2025

The latest inspection on November 12, 2025 shows 12 observation rows: no critical rows, 5 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

BLUE COLLAR RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed by shelves storage oil across walk in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled by cook line and ware washing area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a box with raw chicken stored on floor at walk in cooler.
[08B-38-4] Food stored on floor. Observed box of sweet potatoes on floor across walk in cooler. Observed cooking oil stored on floor across walk in cooler. Owner stored properly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt container not labeled at waiter station. Employee labeled.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep area near ware washing area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a bowl stored inside hand sink by cook line. Observed a container stored inside hand sink bar area. Owner removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cook line. Owner provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray with windex not labeled at bar outside and server area. Employee labeled.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed by shelves storage oil across walk in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above cook line and ware washing area.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates stored near hand sink by cook line exposed to splash. Employee removed and stored properly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink container stored near clean containers above three compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above microwave and near clean plates. Emploremoved.
[14-69-4] Ice buildup in reach-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed one tong stored on oven handle door. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets drawers soiled by cook line. Observed fan cover of walk in coolers gaskets drawers soiled. Observed fans at bar area heavily dusty.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area and ware washing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour containers and rice container not labeled at storage area by mop sink.
[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. Observed Dishwasher bar area (Chlorine 0ppm).
[50-17-3] Operating with an expired Division of Hotels and Restaurants license 2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled across walk in coolers gaskets drawers. Observed cutting boards at prep area across cook line soiled.
[01C-03-4] Mussel tags not marked with last date served.
[01C-05-4] Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by cook line. Employee provided.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by prep area near cook line. Employee provided.

Disposition: Warning Issued
[14-18-4] Beverage tubing/cold plate not separated from stored ice. Observed at bar. Employee started to removed the ice.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls stored next to hand sink exposed to splash.
[36-22-4] Floor area(s) covered with standing water. Observed at washing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer. Next to kitchen entrance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle at cook line. Employee removed the tongs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed blue cheese (50F - Cold Holding) inside reach in cooler next to hand sink. As per manager for more than 4 hrs. Manager discarded the product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (46F - Cold Holding); hash browns (47F - Cold Holding); chicken soup (46F - Cold Holding) inside walk in cooler. As per manager for less than 4 hrs. As per manager door I constantly opened at preparation time. Observed blue cheese (50F - Cold Holding) inside reach in cooler next to hand sink. As per manager for more than 4 hrs. Manager discarded the product.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed mussels tag not marked with last day served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee started to clean equipment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in at bar and kitchen area. Employee provided the paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with table cleaner at bar without label. Employee properly marked the bottle.