BLUE JEAN BLUES

Name: BLUE JEAN BLUES
Address: 3320 NE 33 ST, FORT LAUDERDALE, FL, 33308, US
Rating: 78.6

3320 NE 33 ST, FORT LAUDERDALE, FL 33308

License #1620881

🍺 Bar/Pub ℹ️

78.6 Grade C / 100

Mixed Health Record

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Latest inspection

January 29, 2026 · 10 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 JEAN BLUES in FORT LAUDERDALE currently holds an InspectFL Health Score of 78.6 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 January 29, 2026. Across those visits, inspectors documented 46 total violations — 3 critical, 15 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2024

The latest inspection on January 29, 2026 shows 10 observation rows: no critical rows, 5 major, and 5 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

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

BLUE JEAN BLUES 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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. 1. Cookline microwave. 2. Storage area reach in coolers.
[14-69-4] Ice buildup in storage area reach-in freezer.
[22-08-4] Interior of cookline microwave has accumulation of black substance/grease/food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Low boy unit under service window.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar - per operator opened 2 days ago. Operator date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna. Reviewed menu updating with operator. Operator began updating menus during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on all cookline refrigerated equipment door handles, doors and gaskets.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 3 dead roaches by back door kitchen entrance leading to storage area. Operator removed dead roaches and cleaned/sanitized the area.
[36-73-4] Floor soiled/has accumulation of debris. Covered storage area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop in visibly soiled, rusty container. Operator removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Reviewed proper thawing. Removed item and placed in reach in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook arrived at work, entered kitchen, put on gloves and proceeded to prepare food without washing hands - touched ready to eat quesadillas. Reviewed proper procedures and cook washed hands.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef burgers then proceeded to handle ready to eat tomatoes without changing gloves and washing hands. Cook washed hands.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Expo bar soda gun and holder. Operator cleaned during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food prep. Food thawing in hand sink. Operator removed.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator and reviewed. .