DirtyFLRestaurant Inspection Data

BLUEFIN SUSHI THAI GRILL

6694 Parkside Drive
Florida, 33067
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the prep line behind the cook line, the vent I the ceiling is soiled.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the storage area, some tiles are broken.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine, the scoop was stored in a soiled half pan. The pan was replaced and the scoop cleaned and sanitized. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed cabbage. The eggs were moved down. Corrected On-Site

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8699565

  • N/A:No Violations Were Observed

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8699561

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dishwasher area - Personal bag store on drying rack with clean equipment. Additionally observed at front sushi bar/ take out area - purse and drink stored next to single use utensils and containers. Operator removed and stored properly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher.
  • 08B-38-4:Basic - Food stored on floor. Buckets of ginger stored directly on floor at front sushi bar and at storage room at back additionally Japanese seasoning stored on floor at storage room at back. Operator stored properly. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at by reach in freezer at back - 2 mops left inside dry mop bucket.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - salmon and tuna fish stored above avocados. Educated operator n proper storing standards. Employee removed and stored properly. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed at cookline under flip top cooler- 4 live roaches. Additionally 2 live roaches in oven at cook line.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed at rear near reach in freezer. Pot of rice with 11:30 time label. Not discarded after 4 hours.
  • 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. Observed at sushi bar pot of rice with no time label. As per operator item held for approximately 2 hours, operator applied time label for remaining 2 hours. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar grilled eel (89F - Hot Holding). Operator put in oven to warm back up to 165F. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - No vacuum breaker after splitter.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. As per operator no thermometer at establishment.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8542139

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. employee put hat on Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in standing water. Chef removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar not labeled
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero Manager changed bucket and primed to 100 ppm Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food. Chef removed paper towels Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed Manager printed and filled out form Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in prep room

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8363578

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, the whole snapper, lobster tails and raw pork were stored over the raw vegetables and cooked chicken. The items were changed to be stored properly. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.