Bluefin Sushi and Thai Grill
Last inspected: Mar 5, 2026
25
Score
Inspectors have visited Bluefin Sushi and Thai Grill 11 times, with records going back to 2022. On Mar 5, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical Boca Raton restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
25
Oct 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid **Warning** - From follow-up inspection 2025-10-21: No covered waste receptacle time extend to next unannounced inspection **Time Extended**
32-12-6
95
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
50
May 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-05-28: Employee agreement done **Time Extended**
11-26-1
90
Apr 7, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage (49F - Cold Holding); bean sprouts (49F - Cold Holding) left on the counter a lunch time. Cook moved to reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
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. **Warning**
11-26-1
Basic - Cloth used as a food-contact surface. Cloth towel used to wrap raw tuna. Chef removed and washed tuna **Corrected On-Site** **Warning**
21-05-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee used open bottle of water in reach in cooler next to food. Chef discarded **Corrected On-Site** **Warning**
12B-13-4
58
Feb 21, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
39
Jan 16, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2021 **Warning** - From follow-up inspection 2024-01-16: Still observed employee training expired 03/2019 **Admin Complaint**
53B-05-5
90
Nov 3, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2021 **Warning**
53B-05-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at stove- observed soiled cardboard on the floor.
36-06-4
Basic - In-use tongs stored on equipment door handle between uses. Front cook line- observed tongs hanging on oven door handles. Employee removed tongs. **Corrected On-Site**
10-20-4
82
Jul 14, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and cabbage at bean sprouts, cabbage (60-65F - Cold Holding) on cook line counter, chef added ice on top of items
03A-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Steak being thawed on counter on cook line, chef moved **Corrected On-Site**
06-01-5
82
Feb 8, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.sink drain on cook line
29-44-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts, cabbage (49-50F - Cold Holding), left on counter for lunch rush, chef put back in cooler
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
70
Jul 13, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container left on counter during lunch, chef states approximately 2 hours, chef put items in freezer to cool quickly **Corrective Action Taken**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Put hat on **Corrected On-Site**
13-03-4
Basic - Food stored on floor.box of food on the freezer floor, chef picked up **Corrected On-Site**
08B-38-4
78
Frequently Asked Questions
When was Bluefin Sushi and Thai Grill last inspected?
The most recent health inspection at Bluefin Sushi and Thai Grill on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bluefin Sushi and Thai Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bluefin Sushi and Thai Grill.
How does Bluefin Sushi and Thai Grill compare to other restaurants in Boca Raton?
Bluefin Sushi and Thai Grill most recently scored 25 out of 100, which is lower than the Boca Raton average of 74.
Has Bluefin Sushi and Thai Grill's inspection record improved over time?
No. Recent inspections at Bluefin Sushi and Thai Grill have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Bluefin Sushi and Thai Grill 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 Sushi and Thai Grill inspected?
Based on the inspection history on file, Bluefin Sushi and Thai Grill is inspected around three times per year on average.
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