DirtyFLRestaurant Inspection Data

BLUE COAST RESTAURANT

Health inspection records show BLUE COAST RESTAURANT in CHAMPIONS GATE has 7 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

8298 CHAMPIONS GATE BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

12/8/2025· 3mo ago

Visit ID: 10921662

Met Inspection Standards

2 high, 3 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine Operator cleaned during inspection Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups in bulk dry storage containers on bottom dry storage shelf next to walk in Operator removed Corrected On-Site Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Lining bottom shelf in walk in cooler Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on top of bottled drinks in server area in front of hallway to guest bathrooms
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf above three compartment sink Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in cooler underneath make table on cookline Duct tape on door of sushi display cooler
  • 08B-38-4:Basic - Food stored on floor. Soy sauce buckets next to prep counter in kitchen and several food cases underneath it
  • 10-20-4:Basic - In-use tongs stored on equipment handle between uses. Two pairs of tongs hanging off of pipe underneath grill
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of single serve lids and containers on floor in hallway leading to guest bathrooms
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Pooled raw
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over milk and raw chicken and beef over soy sauce in walk in cooler Pooled raw eggs over sauces and raw shrimp over bok choy in reach in cooler underneath cookline make table - operator moved these to bottom shelf **Corrective Action Taken** Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish on thawing rack in walk in cooler
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Golden age sushi roll and pink lady sushi roll on limited time menu not identified as having raw fish Operator added notes on each menu indicating that rolls have raw fish Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Windex in blank spray bottle underneath dish machine counter

4/30/2025· 10mo ago

Visit ID: 10702544

Met Inspection Standards

1 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several throughout
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In make table on cookline Operator removed Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. On prep cart on cookline Operator removed Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar containers on prep counter across from walk in cooler Operator labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in make table reach in on cookline Raw tuna over opened sauce bottles in reach in cooler at sushi station Operator removed both Corrected On-Site

10/23/2024· 1y 4mo ago

Visit ID: 8728432

Met Inspection Standards

1 high, 1 int, 14 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Underhand wash sink in kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean bowls plates next to handwashing sink on sushi line not inverted Operator moved Corrected On-Site Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. On cart in kitchen Cooking utensils and cooking bowls underneath. Operator removed Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator tilted to properly dry **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Gasket on make table
  • 08B-38-4:Basic - Food stored on floor. Tubs of food in walk in freezer on floor Operator fixed Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on side of cart by flat top grill Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink in kitchen Operator has put in work order **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. In glass door cooler. Operator covered Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in walk in cooler not being thawed according to instructions on package. Items still frozen. Operator poked hole in all packages Corrected On-Site
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw tuna on thaw rack in walk in cooler Operator switched Corrected On-Site Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch specials section of menus under sushi rolls

4/10/2024· 1y 11mo ago

Visit ID: 8569054

Met Inspection Standards

2 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container in rice and sushi rice. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of makeline shelf. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloths used on prep table where spatulas and bowls on prep shelf in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Bins of food on floor in walk in freezer.
  • 29-08-4:Basic - Plumbing system in disrepair. Faucet to handsink in kitchen does not work properly.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline. Corrected On-Site Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining pans of scallops and salmon.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over bucket of uncovered noodles in walk in cooler Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponge and silver scrubby in sink. Operator removed. Corrected On-Site

2/14/2024· 2y ago

Visit ID: 8568727

Met Inspection Standards
  • N/A:No Violations Were Observed

12/7/2023· 2y 3mo ago

Visit ID: 8350373

Follow-up Inspection Required

2 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen restroom door.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons in prep cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on cutting boards.
  • 11-27-4:Intermediate - 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.
  • 11-26-1:Intermediate - 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.

8/10/2023· 2y 7mo ago

Visit ID: 8311785

Met Inspection Standards

1 int

  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Sushi reach in cooler draining into handsink at sushi bar Warning - From follow-up inspection 2023-06-09: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**