BLUE MINGO GRILL

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Inspection history

1. May 28, 2026

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions

2. May 22, 2025

   ✕
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Aug 31, 2023

   ✕
   5 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Aug 26, 2022

   ✕
   6 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper use and storage of clean, sanitized equipment and utensils
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Jun 18, 2021

   ✕
   5 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical: Food from unapproved source, spoiled, adulterated on premises.

6. Jul 31, 2019

   ✕
   16 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • In use food dispensing utensils improperly stored
   • Insects, rodents present
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Non food contact surfaces of equipment not clean

7. Aug 23, 2018

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

8. May 26, 2017

   ✕
   6 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non food contact surfaces of equipment not clean
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

9. Aug 24, 2016

   ✓
   6 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Improper thawing procedures used
   • Insects, rodents present
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Aug 26, 2015

    ✕
    12 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Water/ice: unsafe, unapproved sources, cross connections
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Insects, rodents present
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Aug 29, 2014

    ✓
    3 violations

    • In use food dispensing utensils improperly stored
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Wiping cloths dirty, not stored properly in sanitizing solutions

12. Aug 27, 2013

    ✓
    5 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

13. Sep 20, 2012

    ✓
    1 violation

    • Insects, rodents present

14. Sep 7, 2012

    ✓
    3 violations

    • Insects, rodents present
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Jun 2, 2011

    ✓
    3 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

16. Jun 16, 2010

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

17. Sep 2, 2009

    ✓
    4 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Insects, rodents present
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

18. Jun 30, 2009

    ✕
    10 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Insects, rodents present
    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

19. Jun 15, 2009

    ✕
    3 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.

20. Jun 12, 2008

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

21. Aug 6, 2007

    ✕
    4 violations

    • Insects, rodents present
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

22. Aug 15, 2006

    ✕
    1 violation

    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

23. May 31, 2006

    ✓

24. Jul 29, 2005

    ✓

25. Sep 9, 2004

    ✓