DirtyFLRestaurant Inspection Data

BLUEFIN GRILL AND BAR

2738 Brownwood Boulevard
Florida, 32163
Brownwood
Sumter County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10746880

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom within the kitchen the door is open, operator closed door. Corrected On-Site
  • 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. Tuna in package thawed in reach in cooler on cooks line, see stop sale. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked Plastic container on clean dish storage in back room with water droplets on the inside of container.
  • 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Meat cage in walk in cooler rust is starting to pit the surface.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer gaskets soiled on cooks line. Sides of grill and fryer on cooks line.
  • 35A-02-7:High Priority - Live, small flying insects found. 2 flies on cutting on cooks line, employee moved cutting board to dish area to be washed. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocado and cooked chicken in reach in cooler on cooks line, employee moved tuna below. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 5/25 in walk in cooler. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane fuel can on reach in cooler on cooks line, employee moved away from food. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 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. Inspector emailed to operator, he then posted. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.
  • 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. 3-4 expired employee food handler certificates.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone located by employee bathroom.

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8733177

  • 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. At the cook line two tuna sealed bags 35.8F. Stop sale. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pep tables at the cook line, manager moved all. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon above cooked potatoes, manager moves, also at the cook line, raw shrimp above sauce and sushi cooler raw sushi fish above sauce, manager moved all. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, miso sauce date ,raked 12/06/24 and spinach dip date marked 12/07/24
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the cook line two tuna sealed bags 35.8F. Stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the coin,line, cooked shrimp 44F, manager moved to freezer, temperatures drooped to 35F. 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. At the cook line, chicken broth at 112F reheated to 165F. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, milk no date mark manager date marked. 12/16/24. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, male employee refilled container, also at the bar area sink use to dump drinks.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8619764

  • 22-41-4:High Priority - - From initial inspection : 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. 0ppm in bar area. Operator primed machine. 100ppm. Corrected On-Site Warning - From follow-up inspection 2024-04-29: 0ppm, operation placed an out of order sign on the dish machine at the time of the inspection and called ecolab to service dish machine. **Time Extended** **Corrective Action Taken**

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8354689

  • 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. Grouper filets thawed in walk in cooler. Operator had employee vent bags open. Corrected On-Site Warning
  • 24-24-4:Basic - Outdoor warewashing being conducted at 3 compartment sink in outdoor bar area. Warning
  • 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. 0ppm in bar area. Operator primed machine. 100ppm. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 3 compartment sink added despite original plans in outdoor bar area where ice bin is located on original plans. Warning

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8327436

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasoning container. Operator removed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washed asparagus. Operator corrected shelves. Corrected On-Site Repeat Violation
  • 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. 0ppm at dish machine in bar area
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish machine area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over buns in walk in freezer. Operator corrected shelves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg batter (54F - Cold Holding) operator added ice to tray **Corrective Action Taken**
  • 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. Sushi rice in cook line area. Employee printed time stamp label. 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. lemon butter sauce (113F - Hot Holding) operator moved item to stove to reheat to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection. Corrected On-Site Repeat Violation