BLUE COLLAR RESTAURANT

Name: BLUE COLLAR RESTAURANT
Address: 6789 BISCAYNE BLVD, MIAMI, FL, 33138, US
Rating: 93.4

6789 BISCAYNE BLVD, MIAMI, FL 33138

License #2332474

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

93.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BLUE COLLAR RESTAURANT in MIAMI currently holds an InspectFL Health Score of 93.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 23 total violations — 2 critical, 6 major, 15 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

October 30, 2025

The latest inspection on November 12, 2025 had no critical findings, but inspectors still documented 4 major and 6 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed by shelves storage oil across walk in coolers.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray with windex not labeled at bar outside and server area. Employee labeled.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[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.
[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.
[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.
[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.
[16-03-4] Accumulation of debris inside warewashing machine.
[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.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed one tong stored on oven handle door. Employee removed.
[14-69-4] Ice buildup in reach-in freezer.
[01C-05-4] Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area and ware washing area.
[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.
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license 2025.
[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).
[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.
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse