DirtyFLRestaurant Inspection Data

BLUE SAKE

With 6 documented inspections, BLUE SAKE in DUNEDIN has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 3 months ago · 6 reports on file

1425 MAIN ST SUITES IJK, DUNEDIN 34698

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10898911

Met Inspection Standards

2 high, 2 int, 8 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 7lbs of Spicy Tuna thawed in bag. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing Apple Watch
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor in kitchen under hand wash sink.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink at sushi station. Provided, operator with hand wash sign. Posted at sink. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages next to customer food. Operator moved beverages to employee section of cooler. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour and bread crumbs not labeled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish above ready to eat spring rolls. Operator moved fish and shrimp. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground spicy tuna 7lbs thawed in bag. Bag specified do not thaw in bag.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by push cart. Operator moved push cart Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal container stored in handwash sink in ware washing area. Operator removed container. Corrected On-Site

4/7/2025· 11mo ago

Visit ID: 10739687

Met Inspection Standards

2 high, 2 int, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna partially thawed in reduced oxygen packaging in reach in cooler. Label states to remove from package. Since fish was partially frozen, operator removed from package at time of inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in reach in cooler. Operator relocated. Raw beef in ziplock bags above packaged edamame. Operator relocated.Corrected On-Site Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (45F - Cold Holding); noodles (44F - Cold Holding) in large enclosed containers. Operator states he mentioned temperatures. Both foods were prepared yesterday. Both food items relocated. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container sitting in hand wash sink. Operatormrelocated. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared 2 days ago not date marked. Operator added date mark to rice. Corrected On-Site

12/10/2024· 1y 3mo ago

Visit ID: 8725049

Met Inspection Standards

1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion rice in containers.

4/15/2024· 1y 11mo ago

Visit ID: 8510900

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler cardboard lining shelf. Operator removed cardboard Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03F-02-5:High Priority - 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. Operator was able to determine the time the rice was placed on time.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade sauces. Operator was able to determine the prep date an dated accordly Repeat Violation

9/28/2023· 2y 5mo ago

Visit ID: 8510531

Met Inspection Standards

1 int, 1 basic

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-09-28: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- rice, sauce, rice noodles Walk in freezer- cooked rice Warning - From follow-up inspection 2023-09-28: **Time Extended**

9/27/2023· 2y 5mo ago

Visit ID: 8346558

Follow-up Inspection Required

2 high, 8 int, 4 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used to scoop rice stored in standing water 84F Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer present in Refrigerator unit on cook line. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used at the bottom of plastic containers containing food in glass front refrigerator across from 3 compartment sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (46F - Cold Holding); cut tomatoes (45F - Cold Holding). Operator placed all foods on ice. Unit not holding proper temperature. Repeat Violation Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Spring rolls containing pork heated to 114F and held over fryer awaiting second heating per cook Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting boards with an accumulation of mold like substance stored next to wire rack. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink behind the sushi bar Corrected On-Site Repeat Violation Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of any CFM at time of inspection. Staff stated that the managers come in later Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees involved in food preparation with no CFM present. Warning
  • 53B-01-5:Intermediate - 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. No present staff were able to show proof of employee training. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- rice, sauce, rice noodles Walk in freezer- cooked rice Warning
  • 03C-92-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Spring rolls containing pork heated to 114F and held over fryer awaiting second heating per cook Warning