BLUE MATISSE RESTAURANT Inspection – August 15, 2025

High Priority 2

#3High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 – Cold Holding), as per label from Wednesday.

Stop Sale

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 – Cold Holding), as per label from Wednesday.

Intermediate 3

#5Intermediate01C-10-4

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed tray with oysters and not tag inside walk-in in cooler 2, chef provided tag for the oysters. **Corrected On-Site**

Corrected On-Site

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top unit kitchen line soiled.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by office entrance.

Basic 2

#1Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna steak not removed from ROP packaging as labeled by manufacturer.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed obtained of at several preparation tables and some of auxiliary as well.

Florida Food Watch