What is Blu Cafe's health inspection score?

Blu Cafe has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blu Cafe last inspected?

Blu Cafe was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blu Cafe have?

Blu Cafe has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blu Cafe safe to eat at?

Yes, Blu Cafe has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Blu Cafe serve?

Blu Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blu Cafe

Name: Blu Cafe
Address: 7301 VINE ST, Cincinnati, 45216
Rating: 90

7301 VINE ST, Cincinnati

Last Inspected: 1/21/2026

▲Improving

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0Excellent

American•CARTHAGE

Ranked #18 of 36 in CARTHAGEBetter than 22% of american restaurants

Improving

4 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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7301 VINE ST, Cincinnati, FL 45216

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Violation Timeline

Sep 2025

1 inspections

7 basic

Sep

Oct 2025

1 inspections

3 basic

Jan 2026

2 inspections

12 basic

Jan

Inspection History

4 records on file

4 Routine

Jan 26

Routine InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2

Base deductions−2 pts

Jan 26

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.4(C)3.4(C) - Thawing TCS−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−22 pts

Oct 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−6 pts

Sep 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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