Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Blue Heron Restaurant

Blue Heron Restaurant
137 Plantation Dr
The Great Outdoors Golf Course
Titusville, FL 32780

Click to Show Larger Map
Map of Area Around Blue Heron Restaurant
Get Directions to Blue Heron Restaurant 137 Plantation Dr, Titusville, FL 32780
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 137 Plantation Dr
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
License Number: 1504301
License ID: 5806824
Inspection Visit ID: 5415216
Inspection Date: Thursday, September 11, 2014
Inspection Number: 2377391
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

License Number: 1504301
License ID: 5806824
Inspection Visit ID: 5336465
Inspection Date: Friday, August 15, 2014
Inspection Number: 2430238
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 1
ViolationObservations of Inspector [as written on inspection]
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. On top of ice machine. **Corrected On-Site**
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stuffing, potatoes.
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling. Overnight , 51-56°, garlic room temperature 77°
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Mild build up.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Blue Heron Restaurant in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Blue Heron Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Blue Heron Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.

Current Weather Conditions In Titusville, Florida.