Bluefin Grill and Bar
Last inspected: Oct 14, 2025
43
Score
Going back to 2022, Bluefin Grill and Bar has eight inspections in the public record. The newest entry in the record is dated Oct 14, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
The city-wide average sits at 80, which Bluefin Grill and Bar's 43 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 14, 2025
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine. Operator primed machine recheck 100ppm. **Corrected On-Site**
22-49-4
High Priority - Live, small flying insects found 2 live flies on shelf of prep table 1 live fly on basket in dish machine area **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice in breading station fish batter with dairy (48F - Cold Holding); chicken batter with dairy (45F - Cold Holding) Employee added more ice, discussed adding ice to fill line with operator. **Corrective Action Taken**
03A-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 marking. Rice in sushi area. Operator added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in outdoor bar
22-02-4
Basic - Nonfood-contact surface soiled. Exterior area of soda machine in wait station **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed properly prior to preparation. Sliced avocado in sushi prep area with sticker on it
08B-39-4
Basic - Standing water or very slow draining water in handwash sink in bar area.
29-20-5
43
Jun 2, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
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**
35A-02-7
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**
08A-05-6
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**
01B-24-5
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**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.
22-02-4
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.
53B-14-5
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**
32-02-4
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. Tuna in package thawed in reach in cooler on cooks line, see stop sale. **Repeat Violation**
06-09-1
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.
24-08-4
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.
23-03-4
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.
14-11-5
29
Dec 18, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
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**
08A-05-6
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-24-5
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.
01B-13-4
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**
03A-02-5
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**
03B-01-6
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**
02C-03-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies
53B-09-4
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.
31A-11-4
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. At the cook line two tuna sealed bags 35.8F. Stop sale. **Repeat Violation**
06-09-1
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**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
30
Apr 29, 2024
Routine - Food
1 critical violation.
View 1 violation
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**
22-41-4
86
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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**
22-41-4
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**
51-16-7
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**
06-09-1
Basic - Outdoor warewashing being conducted at 3 compartment sink in outdoor bar area. **Warning**
24-24-4
70
Jul 14, 2023
Complaint Full
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
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
22-41-4
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
35A-02-6
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**
08A-05-6
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**
03A-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**
03F-02-5
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**
03B-01-6
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**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasoning container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washed asparagus. Operator corrected shelves. **Corrected On-Site** **Repeat Violation**
08B-17-4
32
Jun 7, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
55
Dec 16, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink at bar. Manager placed soap at bar. **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles soiled. Top oven on cook line interior is soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
58
Frequently Asked Questions
When was Bluefin Grill and Bar last inspected?
The most recent health inspection at Bluefin Grill and Bar on file is from Oct 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Bluefin Grill and Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Bluefin Grill and Bar.
How does Bluefin Grill and Bar compare to other restaurants in The Villages?
Bluefin Grill and Bar most recently scored 43 out of 100, which is lower than the The Villages average of 80.
Has Bluefin Grill and Bar's inspection record improved over time?
No. Recent inspections at Bluefin Grill and Bar 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 Bluefin Grill and Bar 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 Bluefin Grill and Bar inspected?
Based on the inspection history on file, Bluefin Grill and Bar is inspected around three times per year on average.
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