BLUEFIN SUSHI

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days. Expired on 02/01/26. Operator was able to update. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a raw packet of fish being stored above ready to eat cream cheese. Storage corrected. Corrected On-Site

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 the sushi rice with no time marking. Employee stated that they were going to time mark. Employee time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed both handwashing sinks being blocked by a bucket and lid in the bar area and kitchen cook line. Items removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen. Employee replaced paper at one sink. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge was unable to provide paperwork. Sent a copy of paperwork.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation

Basic - Equipment in poor repair. Repeat Violation

Basic - Food stored on floor in walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the breading station on the cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of the reach in cooler on the cook line being soiled with food debris.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the table in between uses. Repeat Violation

High Priority - Food placed in soiled container/equipment. Bamboo leaves used as garnish for sushi stored in murky water that hadn't been changed. Person in charge decided to throw them away. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction on site. Person in charge called distributor and obtained parasite destruction during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw ginger stored in non food grade bags in reach in pull top cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat food. Observed raw eggs stored over fruit and vegetables. Manager moved items. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Tuna thawed in package when package states to thaw outside package. Bamboo leaves used as sushi decoration stored in murky, unchanged water.

High Priority - Toxic substance/chemical improperly stored. Chlorine boxes stored next to vinegar. Person in charge moved chlorine boxes. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Menu states Escolar is White Tuna. Employee used sharpie to remove white tuna portion of the description. Corrected On-Site

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/ Discussed with person in charge why there is a need for a certified food manager to be on duty while 4 or more employees are working. Person in charge is scheduled to become a certified manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink on cook line. Person in charge placed paper towels at sink. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Person in charge showed screenshots of training certificates. Explained the original certificates need to be present at restaurant.

Basic - Bowl or other container with no handle used to dispense food. Observed in pull top cooler on line. Manager removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed across from dish machine

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. 20oz of raw tuna thawed in packaging.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. person in charge moved bottles. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gauze, phone, and bandaids found on top of prep area. Spoke with person in charge about having a specific area for employees to put their personal items. Person in charge moved items. Corrected On-Site

Basic - Equipment in poor repair. Doors to reach in sushi coolers are cracked with pieces missing. Person in charge said they ordered new doors. Corrective Action Taken

Basic - Food stored on floor. Containers of oil and soy sauce stored on floor on cook line and around kitchen. Boxes of frozen fish stored on floor of walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops for soup and rice in standing water at 75F manager replaced water with water at 140F. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Dumpster missing lid

Basic - Single-service articles not stored inverted or protected from contamination. Container of knives, not all correctly inverted. Person in charged fixed knives. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline and in dish area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the inside of the soda gun dispenser soiled with a black mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the bar area being blocked by a pan in the bar area. Manager removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on the prep table. Repeat Violation

Basic - Food stored on floor in the walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the spoon used to scoop rice being a cup of water temping at 71F. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wiping cloth in use being stored on the table instead of a sanitizer bucket.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the prep table on the cook line. - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in the walk in cooler and freezer. - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons used for rice and soup sitting in water temping at 81F. Manager removed. Corrected On-Site - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-07-08: Time Extended

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

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

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

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

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

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

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

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

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal lids stored in hand sink on cookline

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at all hand sinks

Basic - Food not stored at least 6 inches off of the floor Observed a bag of rice on floor in prep area

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pan lids on cookline Corrected observed employee remove Corrected On-Site Warning - From follow-up inspection 2023-12-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at all hand sinks Observed Saipan missing at 2 hand sinks in back kitchen Corrected - observed employee replace Corrected On-Site Warning - From follow-up inspection 2023-12-20: Time Extended** Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed Togo boxes stored on floor in kitchen Warning - From follow-up inspection 2023-12-20: Time Extended

High Priority - Container of lemons and limes stored in ice used for drinks. See stop sale. Manager removed container and discarded ice. Corrected On-Site

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. At 0ppm. Manager set up triple sink to wash manually. Corrective Action Taken Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and did not wash hands before engaging in food prep. Discussed with manager.

High Priority - Non-food grade paper/paper towel used as liner for food container for beef and fish.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons and limes in drink ice.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Containers and scrubs in hand sink by triple sink. Container in hand sink at end of cook line. Container in bar hand sink. Manager removed all items. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel in hand sink. Discussed with manager. Repeat Violation

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/ Three cooks, one sushi chef, two servers on duty. None of these employees have proof of food manager certification. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at any sinks in kitchen. Manager placed paper towels at sinks. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dry storage shelf.

Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sushi with no hair restraint.

Basic - Floor soiled/has accumulation of debris throughout kitchen. Floor drains soiled.

Basic - Food stored on floor. Buckets of soy sauce on floor. Multiple boxes of food items on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Manager removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice in standing water. Manager removed water. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Objectionable odors in kitchen by triple sink area.

Basic - Water leaking from pipe at triple sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting washed vegetables with bare hands. Discussed with manager. Employee stopped preparation. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk in cooler. Discussed food storage with manager.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Records go back until late January 2022.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by grill blocked by dish. Manager removed dish. Hand sink at bar blocked by cutting board. Manager removed. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. On paper and dinner menu "Fancy Q" sushi roll states it has "white tuna" in product. Establishment does not have white tuna. Manager states they use escolar for white tuna. Admin Complaint

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/ one sushi chef, three waiters, one dish washer, and two cooks with no food manager on duty.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen missing paper towels. Hand sink at bar no paper towels. Manager placed paper towels at all sinks. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at bar. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Scoop for ice no handle. Scoop for flour no handle. Manager removed both scoops. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by grill.

Basic - Employee eating in a food preparation or other restricted area. Two employees eating kitchen by cook line. Discussed with manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on top of sugar. Manager removed. Corrected On-Site

Basic - Floor drain by dish machine soiled/has accumulation of debris.

Basic - Food stored on floor. Oil on floor by grill. Boxes of fish in floor in walk in freezer. Bread crumbs on floor in kitchen. Manager moved off floor. Sauce buckets on floor in walk in cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice dispenser utensil in water 76F. Manager removed utensil from water and placed to be washed and sanitized. Corrected On-Site

Basic - Single-service articles improperly stored. Box of chopsticks on floor at bar. To go containers on floor in storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed squash over washed broccoli. Discussed storage with manager.

Basic - Water leaking from pipe at hand sink by dish machine.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled bucket of flour.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits.