BLU DINER OF JAX

Name: BLU DINER OF JAX
Address: 5868 NORWOOD AVE, JACKSONVILLE, FL, 32208, US
Rating: 58.9

5868 NORWOOD AVE, JACKSONVILLE, FL 32208

License #2612424

☕ Café/Breakfast ℹ️

58.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 14 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLU DINER OF JAX in JACKSONVILLE currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 47 total violations — 11 critical, 8 major, 28 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2026

The latest inspection on September 24, 2026 shows 14 observation rows: 5 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

BLU DINER OF JAX has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter steam well, green beans (117F - Hot Holding) operator placed back on stove top and reheated, green beans second temperature (167F - Hot Holding)
[14-11-5] Equipment in poor repair. Rice cookers on front counter line with broken handles. Reach in chest freezer with ice build up around door seal.
[14-38-4] Food storage container/container lid cracked or broken. Multiple cracked containers/lids stored on shelf between dry storage and cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/debris build up on cook line hood filters. Standup reach in cooler door gasket soiled, mold like substance at top corners.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf next to cook line, clean metal containers stacked while wet.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service tin trays on top of warming cabinet not stored inverted or covered for protection.
[31B-03-4] No soap provided at handwash sink. No soap at cook line hand wash sink. Operator provided soap.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee coffee stored in reach in cooler over food for customers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler, collard greens (50F - Cold Holding) stored in the reach in cooler over night to cool, moisture build up on lid from product being placed in while hot. Not 41F or below within 6 hours, operator removed from reach in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup reach in cooler, collard greens (50F - Cold Holding) stored in the reach in cooler over night to cool, moisture build up on lid from product being placed in while hot. Not 41F or below within 6 hours, operator removed from reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut yams. Operator relocated the raw shell eggs. In the stand up reach in freezer, raw ham hock over cooked ready to eat turkey wings. Operator relocated.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present with no certified food manager present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with old food debris build up. Multiple porting cutting boards with food residue staining build up.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink with chlorine bleach set up too strong, bleached test strip back to white. Operator had employee drain sink bay.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage room, cup in bulk sugar has handle broken off. Manager removed cup.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf by cook line, metal pans stacked before air drying.
[14-11-5] Equipment in poor repair. At front counter area, legs and lower shelf of prep table with rice warmers has rust that has pitted surface.
[51-18-6] No copy of latest inspection report available. Manager not able to provide last inspection report.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line over stove, hood filters have build up. At prep area, small shelf under prep table soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At prep area, employee drinks on top shelf in reach-in cooler. Manager removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In dry storage room on top shelf, aluminum containers not inverted/covered. Manager inverted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up,reach-in freezer by dry storage, raw chicken stored on top shelf above open bag of crab legs. Operator moved chicken to bottom shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by cook line, cabbage (121F - Hot Holding); greens (124F - Hot Holding); green beans (117F - Hot Holding). Manager moved items to stove top, reheated above 165f.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. In small dry storage area, container for storing bags of cornbread mix has build up of debris in interior.