BLUEFIN SUSHI
6034 WESLEY GROVE BLVD SUITE 105
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Water and oil on floor on cook line. Multiple food items on floor in walk in cooler. **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 74 F. **Warning** - From follow-up inspection 2025-03-18: **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. Shrimp in rice not date marked. **Warning** - From follow-up inspection 2025-03-18: Multiple items in walk in cooler not properly date marked. **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/26/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cups stored in bulk paprika **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Sushi ginger stored on floor next to soda machine Food products stored on floor in walk-in freezer **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. For 2 sushi bar coolers **Warning** - From follow-up inspection 2025-02-26: No thermometers observed. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area **Warning** - From follow-up inspection 2025-02-26: No handwash sign at bar. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk-in cooler **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored in reachin cooler on cookline Employee placed raw shelled eggs on bottom shelf **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gum nozzle soiled at bar area **Repeat Violation** **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 1/24/2025
High Priority
4
Intermediate
5
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups stored in bulk paprika **Warning**
- 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 thawed in walk-in cooler over night without removing from vacuum packaging. **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sushi ginger stored on floor next to soda machine Food products stored on floor in walk-in freezer **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 68 F on prep table on cookline **Repeat Violation** **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. For 2 sushi bar coolers **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reachin cooler in bar area **Warning**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk-in cooler **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled in bar area **Repeat Violation** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored in reachin cooler on cookline Employee placed raw shelled eggs on bottom shelf **Corrected On-Site** **Repeat Violation** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in walk-in cooler over night without removing from vacuum packaging. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (57F - Cold Holding at 11:57am) on shelf under prep table Employee placed in walk-in cooler **Warning**
- 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. Sushi rice with no time mark Employee placed time mark on rice **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gum nozzle soiled at bar area **Repeat Violation** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cookline **Repeat Violation** **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. For 2 sushi bar area coolers **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink in dish area **Repeat Violation** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cookline shut off **Warning**
Food safety inspection conducted on 1/24/2025 revealed 18 total violations (4 high priority, 5 intermediate, 9 basic).
Inspection on 1/13/2025
High Priority
4
Intermediate
6
Basic
5
Total
15
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. Employees bag on prep table. Employee jacket on soda boxes. Employee removed bag at time of inspection. **Corrective Action Taken** **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar. **Warning**
- 08B-38-4:Basic - Food stored on floor. Water and oil on floor on cook line. Multiple food items on floor in walk in cooler. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 74 F. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in reach in cooler. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 44F in reach in cooler on cook line. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 129 F. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks on cook line and near ice machine. **Repeat Violation** **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. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink near cook line and ice machine, employee replaced soap near ice machine. **Corrective Action Taken** **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. Shrimp in rice not date marked. **Warning**
Food safety inspection conducted on 1/13/2025 revealed 15 total violations (4 high priority, 6 intermediate, 5 basic).