BLUE STAR GRILL
23352 NW 186 AVE SITE 50 · HIGH SPRING · Alachua County · FL 32643
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes overnight (45-47F – Cooling) see stop sale.
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on grill, changed gloves, then grabbed bread. No Handwash occurred. **Repeat Violation** **Admin Complaint**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes put dirty dishes in dish machine then immediately started putting clean dishes away. **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cracked eggs then washed hands for no more than 5 seconds. **Warning**
08A-08-5High Priority – Raw animal food stored in same container as ready-to-eat food. One cooked beef patty in same container as raw beef patties. Raw pork over biscuits in reach in cooler on cooks line. Cooked gyro meat in same container as raw Philly meat. Operator discarded the ready to eat foods. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes overnight (45-47F – Cooling)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F – Cold Holding); tuna (46F – Cold Holding); chicken (46F – Cold Holding); ham (45F – Cold Holding) items in salad bar, operator stated the items were added to salad bar then the bar was turned on, items there for 1 hour, operator added ice. Cottage cheese 43, other items same temp. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on cooks line no time mark, item out for 3 hours. Operator time marked. **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice chute in server area. Cutting board on reach in cooler stained.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee on cooks line rinsed spatula at Handwash sink on cooks line. Spatula in Handwash sink by dish area.
53B-02-5Intermediate – 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. 5 employees working at the time of inspection. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler (Mac n cheese, noodles, chili, potatoes, etc) operator dated items with varies dates from the past couple of days. **Corrected On-Site** **Repeat Violation**
Basic 9
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Flat of home grown eggs over eggs to be sold to the public, operator stated those are used just for employees, he decide to take the eggs home. **Corrected On-Site**
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 strips over prep tables in the back kitchen, operator discarded strips. **Corrected On-Site**
08B-38-4Basic – Food stored on floor. Jug of oil on floor on cooks line, operator placed up off of floor. **Corrected On-Site** **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles, operator moved. **Corrected On-Site**
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall on cooks line not sealed.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. **Repeat Violation**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Avocado cut with the original sticker on skin of avocado.
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver on shelf above stove range, employee moved. **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Inspector observations synchronized from DBPR on September 10, 2026 12:38 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.