BLUE MATISSE RESTAURANT

Name: BLUE MATISSE RESTAURANT
Address: 2505 NW 87 AVE, MIAMI, FL, 331721610, US
Rating: 26.6

2505 NW 87 AVE, MIAMI, FL 331721610

License #2328086

🫔 Latin American ℹ️

26.6 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 13 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BLUE MATISSE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 26.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 72 total violations — 15 critical, 18 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 11, 2023

The latest inspection on October 9, 2026 shows 13 observation rows: 4 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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BLUE MATISSE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed cleaned sanitized at both ice machines, kitchen manager requested engineering to clean and sanitize the units.
[08B-38-4] Food stored on floor. Observed two cases of frozen product stored on the walk in freezer floor, staff relocated to the rack.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher personnel handling cleaned sanitized plates without washing hands or wearing gloves.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed at walk in cooler , chef provided the tags.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed ceviche (52F - Cold Holding at flip to unit salad station, product seems to be fermented and unwholesome, staff discarded it voluntarily.
[06-09-2] 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. See stop sale. Observed salmon portion still frozen in the process of thawing as per management, coached management on new regulations on ROP thawing fish , provided with procedure pamphlet. Staff removed portions from the ROP bag.
[02D-02-4] Packaged food not labeled as specified by law. . Observed container of sugar, flour and panko not labeled with common name at kitchen area. Staff labeled it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (52F - Cold Holding) at flip top unit salad station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cleaned sanitized raw shell eggs stored over cheese at flip to unit cook line area. Chef relocated the eggs.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored at food cart handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top unit at cook line area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover used in kitchen prep area dusted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed unit at coffee station area blocked by garbage can.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed board has cut marks and is no longer cleanable at different prep tables in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed excessive amount of grease build on the floor behind kitchen cooking line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation Observed at one of the hoods at main kitchen cooking line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at both walk in and standing freezers, also the ice cream chest freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towels under two cutting boards at prep table by pizza station area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over rack with clean utensils and dishes by dishwashing machine area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets all throughout the kitchen equipments.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with smoked salmon dated 06/11/24 and a container with cheese sauce dated 05/25/24 inside reach in cooler. Operator discarded the products .
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed a container with oysters inside reach in cooler with not tag attached to the container. Operator provided the tag and attached it to container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled; also observed pizza oven with accumulated food debris. Operator send it to be washed.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed two containers of couscous at reach in cooler, as per operator prepared two days ago. Operator marked containers with date.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at beverage prep station outside of kitchen.
[06-09-1] 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 in walk in coolers as well as in reach in coolers, packages of corvina tuna and snapper not cut open prior to thawing. Chef cut open all packages during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at seafood prep area table. Chef removed and discarded.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind cooking equipment with grease buildup. Observed at walk in coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer located next to dish machine area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed at beverage prep area, ice scoop stored on beverage dispenser. Chef removed and stored in container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave located at rear of kitchen.
[14-73-4] No container installed for catching grease from hood drip tray. Observed at all kitchen hoods.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at buffet area hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and reach in freezer gaskets soiled with black build up and food debris build up. Employees began cleaning gaskets during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers and low boy coolers soiled with food debris buildup.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at prep table a squeeze bottle of cooking oil not labeled. Chef labeled bottle during inspection.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at kitchens reach in cooler, Chef touched container of cut lettuce with bare hands to check temperature. Chef removed lettuce to discard. Lettuce
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at cook line prep table reach in cooler, raw hamburger patties stored over cut lettuce and broccoli. Chef removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at buffet table cut lettuce (52F - Cold Holding); cheese cube (51F - Cold Holding). As per chef less than four hours.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche and tuna tartare not identified with asterisk on menu.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed at all water filter devices at large ice machines and beverage area ice machines.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda on slicer. Discarded at time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. In breakfast area drawers.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee peeling boiled eggs with bare hands. Discussed with employee. Employee obtained gloves to work with eggs.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at dish surface 152F, 128F on machine digital display. Manager set up three compartment sink during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager unable to provided tags for any oysters other than oysters on hand at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on back side of slicer in back cook line/ prep area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink and at dish pit hand wash sink. Restocked at time of inspection.
[27-16-4] No water at salad station hand wash sink. Turned on during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of sanitizer at buffet line unlabeled. Employee labeled at time of inspection.