How many health inspections has BLUE COLLAR RESTAURANT had?

BLUE COLLAR RESTAURANT has had 19 inspections according to Florida DBPR records.

Has BLUE COLLAR RESTAURANT ever been shut down?

No, BLUE COLLAR RESTAURANT has no emergency closures on record.

What are the most common violations at BLUE COLLAR RESTAURANT?

The most frequently cited violations at BLUE COLLAR RESTAURANT are: Food contact surfaces, Proper hand/arm washing, Clean multi-use utensils.

What does Florida violation V01 (Management awareness) mean?

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V22 (Consumer advisory) mean?

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

BLUE COLLAR RESTAURANT

6789 BISCAYNE BLVD, Miami, FL 33138

Miami-Dade County · Permanent Food Service · Owner: DSERF RESTAURANTS INC · License: SEA2332474

BLUE COLLAR RESTAURANT in Miami, FL has 19 inspections on record with 176 total violations (9.3 per inspection) and 0 emergency closures.

19Inspections

176Violations

0Closures

Data current as of March 24, 2025

Inspection History (19)

Mar 24, 2025 — Routine - Food· 5 violations · Inspection Completed - No Further Action

BLUE COLLAR RESTAURANT

Inspection History (19)

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