BLUWAVE SUSHI
3339 South West Shore Boulevard
Tampa, Florida, 33629
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape stored n table next to hand washing sink on front line. Employee removed vape.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Employee removed cloth. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Raw fish wrapped in non-food grade paper towels. Chef removed non-food grade paper towels. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Warning
Food safety inspection conducted on 8/6/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 4/25/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding- Raw scallop 49F Raw crab 52F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- Raw scallop 49F Raw crab 52F Stop sale issued.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
- 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. Raw fish held longer then 24 hours has no date markings.
Food safety inspection conducted on 4/25/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).