BLUE STAR GRILL

Name: BLUE STAR GRILL
Address: 23352 NW 186 AVE SITE 50, HIGH SPRING, FL, 32643, US
Rating: 0.9

23352 NW 186 AVE SITE 50, HIGH SPRING, FL 32643

License #1103429

🍽️ American ℹ️

0.9 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 11 findings · 3 critical

Routine - Food

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Quick take

BLUE STAR GRILL in HIGH SPRING currently holds an InspectFL Health Score of 0.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 113 total violations — 32 critical, 31 major, 50 minor.

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Inspections on file

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Latest clean pass

May 1, 2025

The latest inspection on October 13, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

73%

Inspector notes

113

Coverage note

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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

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Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : butter packs on the wait station, 76°.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed : tongs on the oven door, these were placed on the shelf above and then moved to the 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : 3 coke nozzles with build up. These were removed for cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed : a spatula in the cook line hand wash sink.
[38-01-4] Light shield damaged/in disrepair. Observed the light shield over the dish wash machine is damaged.
[41-10-4] Toxic substance/chemical improperly stored. Observed : a blue can of scrub free spray on the front line on a food use surface.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an un-lidded water glass on the shelf over the cook line make table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : slice cheese on the cook line over the chill/fill line, 47°. The cheese over the line was moved below uncovered until cooled. ALSO, at the wait station, butter packs 76°.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed : the walk-in freezer floor was icy under the fans. ALSO, the front line chest freezer has ice build up.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed : white cloth under the prep area cutting board. This was removed.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : the front line reach-in cooler with a gallon of milk that was opened yesterday, per staff. Staff added a date.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. 2 tiles missing above single service storage in side storage room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on top of reach in cooler on cooks line, manager moved below.
[14-11-5] Equipment in poor repair. Gasket torn on middle door of reach in cooler across from fryers.
[33-29-4] Grease receptacle lid open, broken, or missing. Lid open, operator closed.
[38-01-4] Light shield damaged/in disrepair. Above Three compartment sink/dish machine area the light shield is cracked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Reach in cooler gaskets soiled with food debris on cooler under grill.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then immediately touched spatula and clean plate and plated cooked pancakes. Spoke to employee about changing gloves and washing hands in between.
[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. Manager had one gloved hand, rolled omelet burrito with both hands one hand no glove. Spoke to employee about wearing gloves on both hands in this situation.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac n cheese in walk in cooler dated 3/23.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pats labeled as 9-3, written plan states item is held on 4 hour time control, server rewrote label to 9-1.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary ammonia for Three compartment sink but also has a chlorine dish machine no strips for machine, inspector gave operator a few strips until he orders some.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working in the kitchen for 6 months.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Above walk in cooler/storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle. Knife in between ticket printer and shelf on cook line. Employees moved items to correct locations.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom portion of prep table in back area, operator cleaned. Reach in cooler drawer gasket soiled on cooks line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage not inverted, operator flipped over.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm,operator primed line and retested 50ppm.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs dated 6/28 and chicken dated 9/17, operator stated those items were made a few days ago but container has old labels. Operator put correct labels on containers.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at front counter, operator placed time mark on butter.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door no Backflow preventer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Apple juice nozzle. Interior ice machine. Interior microwave. Employees started cleaning all items.
[53B-13-5] 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. 2 employees working longer than 60 days.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meat sliced, portioned, frozen, then thawed no date mark. Items were pulled yesterday, operator put date marks on items.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Flat of home grown eggs over eggs to be sold to the public, operator stated those are used just for employees, he decide to take the eggs home.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 strips over prep tables in the back kitchen, operator discarded strips.
[08B-38-4] Food stored on floor. Jug of oil on floor on cooks line, operator placed up off of floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles, operator moved.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall on cooks line not sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado cut with the original sticker on skin of avocado.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver on shelf above stove range, employee moved.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes overnight (45-47F - Cooling) see stop sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on grill, changed gloves, then grabbed bread. No Handwash occurred.
[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. Employee washing dishes put dirty dishes in dish machine then immediately started putting clean dishes away.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cracked eggs then washed hands for no more than 5 seconds.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. One cooked beef patty in same container as raw beef patties. Raw pork over biscuits in reach in cooler on cooks line. Cooked gyro meat in same container as raw Philly meat. Operator discarded the ready to eat foods.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes overnight (45-47F - Cooling)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding); tuna (46F - Cold Holding); chicken (46F - Cold Holding); ham (45F - Cold Holding) items in salad bar, operator stated the items were added to salad bar then the bar was turned on, items there for 1 hour, operator added ice. Cottage cheese 43, other items same temp.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on cooks line no time mark, item out for 3 hours. Operator time marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice chute in server area. Cutting board on reach in cooler stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee on cooks line rinsed spatula at Handwash sink on cooks line. Spatula in Handwash sink by dish area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees working at the time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler (Mac n cheese, noodles, chili, potatoes, etc) operator dated items with varies dates from the past couple of days.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Small cup in red pepper flakes, croutons, and coleslaw in the salad area. Employee removed cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on ledge next to nuts on cooks line, employee moved nuts. Employee food on top of reach in cooler on cooks line, operator moved food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and drill on top of salt bin, operator moved items.
[08B-38-4] Food stored on floor. Multiple items (beef, salami, etc.) on floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooks line.
[08B-17-4] Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and lettuce in original cardboard boxes over cooked potatoes, cut onions/peppers, and noodles in walk in cooler, operator moved all unwashed to the bottom.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs on cooks line, grabbed clean plate and with spatula put cooked pancakes on plate, operator stopped employee and had him change gloves and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (68F - Cold Holding) items sitting on counter, operator stated items were brought out of cooler at 9am, operator filled out time as a public health control application and time marked butter.
[41-10-4] Toxic substance/chemical improperly stored. Wd40 can on back prep table, operator moved.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door of kitchen with green hose attached.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Ice chute on drink machine in lobby. Oj dispensing nozzle. Cutting board on cooks line reach in cooler stained.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee serving.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, chicken wings, and deli meats in reach in coolers on cooks line, operator stated items were made Monday.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In rice container inside walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees cup of coffee on clean cutting board in prep area, operator moved item.
[14-11-5] Equipment in poor repair. Cutting board on cooks line with cut marks. Ice build up in chest reach in freezer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. In dry storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. Can opener table attachment soiled. Interior reach in freezer on cooks line.
[08B-12-5] Stored food not covered. Cooked potatoes in walk in cooler made previous day. Operator covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, Sanitizer line and rinse aid line were in wrong buckets, operator changed lines around and primed line, retested at 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg French toast batter over ready to eat sauces in walk in cooler. Operator moved eggs mix to the bottom.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecakes marked 6/6, employees stated they go through cheesecake every 4 days and did not update date mark, cheesecake was dated 7/23.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (70F - Cold Holding) items at room temperature on cooks line, operator he uses time control but no time mark or filled out application.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven at end of cooks line. Tea urn nozzle and oj nozzle. Cutting board on cooks line stained.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish washing area, operator replaced paper towels.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers working at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle hanging in cart by server station no label, employee stated it is sanitizer.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a soufflé cup used as a food scoop for red sauce in the cold make table, back kitchen.
[08B-38-4] Food stored on floor. Observed: bulk oil on the floor in the kitchen. ALSO, food on the floor in bags, walk-in freezer. ALSO, sacks of onions stored on the floor in dry storage.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under the cutting board in back prep.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed: plates on the front line, not protected. A plastic wrap was added to each top plate.
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed: lighting not operating by the walk-in freezer and over the ice machine area.
[14-06-4] Wood food-contact surface not properly sealed. Observed: unsealed wood on the front line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the walk-in cooler, raw bee and chicken in pans, stored on a shelf over ready to eat sauces. The beef and chicken were moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: raw shell eggs on the cook line counter, 79F, Batter on the cook line 55F, butter spread in back prep 64F. These items were then adjusted time mark to finish the 4 hour rule. Time as a public health control template has been emailed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: breakfast potatoes on the cook line, 91F. These were discarded.
[41-10-4] Toxic substance/chemical improperly stored. Observed: a sanitizer spray bottle at the dining area wait station, pointed at tableware. The bottle was relocated.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed: lack of a plan. One was emailed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was cleaned 2 times.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal bars in the dish wash machine area hand wash sink. The bars were removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: lack of proof of any training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: multiple employees, no Employee Reporting form, no employee training.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed: clear liquid(now known as sanitizer) unlabeled by the dining area wait station. A label was added.

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