BLUELINE Q

Name: BLUELINE Q
Address: 15070 US HWY 301, STARKE, FL, 32091, US
Rating: 79.1

15070 US HWY 301, STARKE, FL 32091

License #1400225

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 13, 2026 · 7 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLUELINE Q in STARKE currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 43 total violations — 7 critical, 14 major, 22 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

February 5, 2026

The latest inspection on May 13, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

56%

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

BLUELINE Q 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Burned food debris at base of oven in prep area.
[35A-02-7] Live, small flying insects found. Observed two flies in warewashing/prep line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In sliding door reach in cooler, raw beef over cooked jalapenos. Operator removed the jalapenos.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, raw beef (49F - Cold Holding) per operator pulled in and out of cooler, discussed leaving beef in reach in cooler during service. In glass display counter reach in cooler, pork (44F - Cold Holding) operator discovered breaker was tripped. Turned on breaker and ambient air dropped to 38F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean white cutting board on shelf of warewashing area with stained food residue build up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line. Employee provided paper towels.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill used to cook raw beef on cook line with no hood system.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table of cook line. Employee relocated.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food stored over food for customers.
[08B-38-4] Food stored on floor. In storage closet at end of cook line, cans of food stored on floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in display case for raw meat cooler. Operator provided ambient thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in chest freezer door gasket soiled and food debris on middle divider between doors.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired 06/01/2025. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to provide quaternary test kit to test sanitizer buckets or for when three compartment sink is set up.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present with no certified food manager present. Person in charge during inspection unable to provide certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next the three compartment sink. Operator provided.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added outside covered area for smoker to side of building and additional restroom in smoker area with no updated floor plans.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to provide any proof of food handler training, per operator has them stored not at establishment currently.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line with disconnected hot water, per operator disconnected for repair.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill on cook line used to cook smash burgers with no hood system present.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls used in bulk dry seasoning containers. Discussed with operator will remove for cups with handle.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cook line hotbox door handle with food residue build up.
[25-01-4] Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. In storage room, single service containers in box on the floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table with convection oven with multiple employee personal items including bags, aprons, jackets. Discussed moving to bottom shelf.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean bottles in dish area. Operator discussed with dishwashing employee.
[33-16-4] Open dumpster lid. Dumpster lid open.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk seasoning container on prep table with no product labeling.
[28-27-5] Grease interceptor/trap overflowing onto floor/ground. Grease trap plumbing outside behind establishment leaking onto ground and pooling. Per operator had plumber out on Tuesday to move pipes for outdoor construction and unaware plumbing not reconnected.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by rear exterior door, raw shell eggs over salad dressing. In two door Coca-Cola reach in cooler raw pork over unwashed brussel sprouts and raw chicken over beef. Operator relocated all items to correct storage location.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store sanitizer solution. Operator relocated.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Operator provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled blue chemical spray bottle on kitchen prep line. Per operator left by chemical supplier and believes winded or sanitizer, operator relocated the item to outside the establishment.
[27-02-4] Well water testing report/documentation is not available upon request. No current well water report available.