Blue Coast Restaurant
Last inspected: Dec 8, 2025
32
Score
Blue Coast Restaurant appears in inspection records 10 times, starting in 2022. The most recent visit was on Dec 8, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Champions Gate restaurant, which scores around 84. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Apr 30, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in make table reach in on cookline Raw tuna over opened sauce bottles in reach in cooler at sushi station Operator removed both **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Several throughout
14-01-5
Basic - Cardboard used to line food-contact shelves. In make table on cookline Operator removed **Corrected On-Site**
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack **Repeat Violation**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator removed **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar containers on prep counter across from walk in cooler Operator labeled **Corrected On-Site**
02D-01-5
Basic - Cloth used as a food-contact surface. On prep cart on cookline Operator removed **Corrected On-Site** **Repeat Violation**
21-05-5
64
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw tuna on thaw rack in walk in cooler Operator switched **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch specials section of menus under sushi rolls
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Underhand wash sink in kitchen
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean bowls plates next to handwashing sink on sushi line not inverted Operator moved **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Cloth used as a food-contact surface. On cart in kitchen Cooking utensils and cooking bowls underneath. Operator removed **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator tilted to properly dry **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Gasket on make table
14-11-5
Basic - Food stored on floor. Tubs of food in walk in freezer on floor Operator fixed **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on side of cart by flat top grill Operator removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Plumbing system in disrepair. Handwashing sink in kitchen Operator has put in work order **Corrective Action Taken**
29-08-4
Basic - Stored food not covered. In glass door cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in walk in cooler not being thawed according to instructions on package. Items still frozen. Operator poked hole in all packages **Corrected On-Site**
06-01-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
39
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Feb 14, 2024
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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.
11-27-4
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.
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen restroom door.
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons in prep cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on cutting boards.
21-12-4
64
Aug 10, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jun 9, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Sushi reach in cooler draining into handsink at sushi bar **Warning** - From follow-up inspection 2023-06-09: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-06-09: **Time Extended**
53A-05-6
82
Jun 8, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in back room **Warning**
12A-17-4
High Priority - Employee washed hands with no soap. Employee in back room **Warning**
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees cut veggies then cleaned and then touch dirty trash can then went to wash gloved hand in 3 comp sink **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (64F - Cold Holding) **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in back room prepping used 3 comp sink for hand washing **Warning**
12A-03-4
Intermediate - Equipment drain line draining into handwash sink. Sushi reach in cooler draining into handsink at sushi bar **Warning**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. On cook line blocked by cleaning supplies **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Multiple items on menu that is no indicated on menu as raw, went over items with operator **Warning**
02B-04-5
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/ **Warning**
53A-05-6
Basic - Cardboard used to line food-contact shelves. Inside fryer reach in **Repeat Violation** **Warning**
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee preparing vegetables drink while preparing food **Warning**
12B-12-5
Basic - Employee eating while preparing food. Employee taking a drink during prepping of vegetables **Warning**
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees coffee creamer inside sushi reach in cooler **Warning**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls above 3 comp sink **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. Batter on floor **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in flour and for boba handle touching food **Repeat Violation** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth used for cutting board **Warning**
21-04-4
22
Dec 21, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above ready to eat sauces in walk in Advised operator to move when possible **Corrective Action Taken**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw salmon in walk in cooler Advised operator to move when possible **Corrective Action Taken**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Raw unwashed avocado above ready to eat sauces Advised operator to move when possible **Corrective Action Taken**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning green onion in back prep room Holding container on cook line Advised operator to remove as soon as possible **Corrective Action Taken**
31A-11-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Escolar Saku being used on menu as white tuna Big Eye tuna listed on menu but using Yellowfin tuna Thunnus Albacares **Admin Complaint**
52-04-5
Basic - Cardboard used to line food-contact shelves. Reach in cooler in back prep area Advised operator to remove **Corrective Action Taken**
14-05-4
Basic - Ceiling tile missing. In back prep kitchen Operator put back into spot **Corrected On-Site**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda on prep table in bar Operator threw away **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone above clean plates Employee speaker above hibachi station Operator removed items **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls above 3 comp sink Advised operator to store properly **Corrective Action Taken**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of sugar and flour on floor in soy sauce buckets Advised operator to store at,east 6 inches off ground **Corrective Action Taken**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Deli containers used for scoops in rice and sugar advised operator to always used scooped with handles for product Operator removed**Corrective Action Taken** **Corrected On-Site**
10-01-5
Basic - Light not functioning. Above hibachi grill Operator will change when he has a chance **Corrective Action Taken**
36-62-4
33
Frequently Asked Questions
When was Blue Coast Restaurant last inspected?
The most recent health inspection at Blue Coast Restaurant on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Blue Coast Restaurant?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Blue Coast Restaurant.
How does Blue Coast Restaurant compare to other restaurants in Champions Gate?
Blue Coast Restaurant most recently scored 32 out of 100, which is lower than the Champions Gate average of 84.
Has Blue Coast Restaurant's inspection record improved over time?
No. Recent inspections at Blue Coast Restaurant have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Coast Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Blue Coast Restaurant inspected?
Based on the inspection history on file, Blue Coast Restaurant is inspected around three times per year on average.
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