BLUE JACKET'S GASTROPUB
4868 NEW BROAD ST · ORLANDO · Orange County · FL 32814
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato basil, onion soup. 45-53F cold holding in walk in cooler overnight per operator. Operator discard ( corrected on site) **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Fries, spring mix, cut lettuce 50F cold holding in first reach in cooler in cook line less than 4hrs per operator . Operator moved to different cooler for temperature recovery ( corrected action taken) -Tomato basil, onion soup. 45-53F cold holding in walk in cooler overnight per operator. Operator discard ( corrected on site) **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (123F – Hot Holding) in steamwell less than 4hrs per operator. Operator reheated to 165F for temperature recovery **Corrected On-Site** **Warning**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on brunch menu. Per operator its cured , not fully cooked. Eggs benedict on brinch menu not fully cooked per operator. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 10
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
06-09-1Basic – 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. Tuna and mahi thawing 2hrs per operator . Operator removed from packaging **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. First reach in cooler on cook line ambient temperature 50F
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On oven door
36-62-4Basic – Light not functioning. Under hood
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Food debris in hand sink at ware washing area – interior of hot cabinet thats not in use
08B-12-5Basic – Stored food not covered. -Ice cream in walk freezer
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in sink. Less than 4hrs per operator Operator turned on cool running water **Corrected On-Site**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Hot cabinet on cook line blocked
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Garlic, mexican spice
Inspector observations synchronized from DBPR on August 11, 2026 8:33 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 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)
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.