Blue Sake
Last inspected: Apr 17, 2026
45
Score
Public records show nine inspections at Blue Sake stretching back to 2022. Blue Sake was last inspected on Apr 17, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded four times.
By comparison, the average Dunedin facility scores 75, putting Blue Sake on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 1 64oz can bamboo shoot damaged 1 5lb can of oyster sauce damage
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1lb of tuna thawed in bag in walk in cooler. **Repeat Violation**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by push cart. Operator moved cart. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store plastic containers. Operator moved containers. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop sugar. Operator removed bowl. **Corrected On-Site**
14-01-5
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. Packaged tuna defrosted in packaging. Packaging stated to remove from plastic before thawing. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of bamboo shoots and 1 damaged can of oyster sauce stored with undamaged product.
08B-20-4
Basic - Food stored on floor. Soy sauce stored on floor of kitchen
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour unlabeled in kitchen. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Dec 11, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish above ready to eat spring rolls. Operator moved fish and shrimp. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground spicy tuna 7lbs thawed in bag. Bag specified do not thaw in bag.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by push cart. Operator moved push cart **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal container stored in handwash sink in ware washing area. Operator removed container. **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing Apple Watch
13-07-4
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. 7lbs of Spicy Tuna thawed in bag. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
14-09-4
Basic - Food stored on floor. Oil stored on floor in kitchen under hand wash sink.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink at sushi station. Provided, operator with hand wash sign. Posted at sink. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages next to customer food. Operator moved beverages to employee section of cooler. **Corrected On-Site**
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour and bread crumbs not labeled.
02D-01-5
41
Apr 7, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in reach in cooler. Operator relocated. Raw beef in ziplock bags above packaged edamame. Operator relocated.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (45F - Cold Holding); noodles (44F - Cold Holding) in large enclosed containers. Operator states he mentioned temperatures. Both foods were prepared yesterday. Both food items relocated. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared 2 days ago not date marked. Operator added date mark to rice. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Container sitting in hand wash sink. Operatormrelocated. **Corrected On-Site**
31A-09-4
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. Ahi tuna partially thawed in reduced oxygen packaging in reach in cooler. Label states to remove from package. Since fish was partially frozen, operator removed from package at time of inspection. **Corrected On-Site**
06-09-1
58
Dec 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion rice in containers.
14-01-5
95
Apr 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. Operator was able to determine the time the rice was placed on time.
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade sauces. Operator was able to determine the prep date an dated accordly **Repeat Violation**
02C-02-5
Basic - Cardboard used to line food-contact shelves. Walk in cooler cardboard lining shelf. Operator removed cardboard **Corrected On-Site**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar **Corrected On-Site**
12B-07-4
61
Sep 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Walk in cooler- rice, sauce, rice noodles Walk in freezer- cooked rice **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
13-03-4
86
Sep 27, 2023
Routine - Food
2 critical violations. 8 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (46F - Cold Holding); cut tomatoes (45F - Cold Holding). Operator placed all foods on ice. Unit not holding proper temperature. **Repeat Violation** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used at the bottom of plastic containers containing food in glass front refrigerator across from 3 compartment sink. **Warning**
14-86-1
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. No present staff were able to show proof of employee training. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- rice, sauce, rice noodles Walk in freezer- cooked rice **Warning**
02C-02-5
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Spring rolls containing pork heated to 114F and held over fryer awaiting second heating per cook **Warning**
03C-92-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Spring rolls containing pork heated to 114F and held over fryer awaiting second heating per cook **Repeat Violation** **Warning**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting boards with an accumulation of mold like substance stored next to wire rack. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink behind the sushi bar **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of any CFM at time of inspection. Staff stated that the managers come in later **Warning**
53A-02-7
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/ 6 employees involved in food preparation with no CFM present. **Warning**
53A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used to scoop rice stored in standing water 84F **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer present in Refrigerator unit on cook line. **Corrected On-Site** **Warning**
05-09-4
27
Jun 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
47
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51F held above well of make table for less than 4 hours. Operator placed tomatoes in lower refrigerator **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spray nozzle attached to hand wash sink in kitchen. Discussed the need to use hand wash sink for hand washing only.
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado was prepped with stickers present. Discussed the need to remove stickers and wash avocado before prepping
08B-39-4
Basic - Food stored in undrained ice. Tofu, tomatoes cut. Discussed storing food in pans that allow the drainage of ice.
08B-31-4
70
Frequently Asked Questions
When was Blue Sake last inspected?
The most recent health inspection at Blue Sake on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Blue Sake?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Blue Sake.
How does Blue Sake compare to other restaurants in Dunedin?
Blue Sake most recently scored 45 out of 100, which is lower than the Dunedin average of 75.
Has Blue Sake's inspection record improved over time?
No. Recent inspections at Blue Sake have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Sake 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 Sake inspected?
Based on the inspection history on file, Blue Sake is inspected around three times per year on average.
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