CLERMONT, FL. An inspector visiting Blue Lagoon Bar & Grille on Windsor Cay Boulevard on July 24 found food sourced from unapproved or unknown suppliers, meaning customers eating there that day had no way of knowing whether what was on their plate had ever passed a federal safety inspection.
The restaurant was not closed.
What Inspectors Found
The July 24 inspection produced seven high-severity and five intermediate violations, a total of 12 citations in a single visit. The high-severity list covered nearly every critical control point in a food service operation: sourcing, cooking temperature, surface sanitation, handwashing, allergen awareness, and parasite destruction.
The parasite destruction citation is among the more specific findings. When fish, pork, or wild game is served undercooked or raw, state rules require documented freezing protocols to kill organisms including Anisakis and Trichinella. No such procedures were being followed.
Food contact surfaces were also cited as not properly cleaned or sanitized, a violation that turns cutting boards, prep tables, and countertops into transfer points for bacteria between raw and ready-to-eat food. Inspectors also found that employees were not using proper handwashing technique, meaning pathogens can remain on hands even when a wash attempt is made.
Staff could not demonstrate allergen awareness, and no consumer advisory was posted for raw or undercooked items on the menu. Those two violations together mean that a customer with a severe allergy, or a pregnant customer ordering a dish with raw fish, received no warning from the kitchen and no warning from the menu.
The intermediate violations compounded the picture. Multi-use utensils were not properly cleaned, single-use items were being reused, wiping cloths were not handled correctly, toilet facilities were inadequate or poorly maintained, and equipment was found in poor repair.
What These Violations Mean
The unapproved food sourcing violation is not a paperwork problem. When food enters a kitchen without passing through USDA or FDA-regulated channels, there is no traceability if a customer gets sick. Listeria, Salmonella, and E. coli contamination events are identified and contained through supply chain records. Without those records, an outbreak at Blue Lagoon Bar & Grille would be significantly harder to trace back to its origin.
The failure to follow parasite destruction procedures is directly connected to the undercooking violation. If food is not being cooked to required minimum temperatures and no freezing protocols exist for raw-served fish or pork, live parasites including tapeworm larvae have a viable path to a customer's plate.
Allergen failures kill people. Food allergies affect 32 million Americans and send roughly 30,000 to emergency rooms each year. A kitchen that cannot demonstrate allergen awareness is a kitchen where cross-contact between allergens and supposedly safe dishes goes untracked. The absence of a consumer advisory for raw or undercooked items adds a second layer of risk for pregnant women, elderly diners, and anyone immunocompromised.
Improper handwashing technique is the thread that runs through almost every other violation. A cook who handles unapproved raw product, does not properly sanitize the surface afterward, and does not correctly wash their hands before touching ready-to-eat food has created a contamination chain across three separate citations found in this single inspection.
The Longer Record
Blue Lagoon Bar & Grille has four inspections on record, and the pattern they reveal is sharp. The restaurant's first two inspections, in June and December 2025, produced zero high-severity violations and zero intermediate violations. Both were clean visits.
Something changed in 2026.
The June 16, 2026 inspection found eight high-severity violations and one intermediate. Five weeks later, on July 24, inspectors returned and found seven high-severity violations and five intermediate ones. The restaurant has accumulated 25 total violations across its four inspections, and 22 of them came in the last two visits.
There have been no emergency closures in the facility's history. The restaurant was not closed after the June inspection with eight high-severity violations. It was not closed after the July inspection with seven.
Open for Business
State inspectors documented food from unknown suppliers, live-parasite risk from skipped freezing protocols, undercooked food, unsanitized surfaces, improper handwashing, no allergen training, and no warnings to vulnerable customers, all in one afternoon at a single Clermont restaurant.
Blue Lagoon Bar & Grille was open the next day.
