Bluefin Sushi
Last inspected: Feb 10, 2026
32
Score
The health department has logged 17 inspections at Bluefin Sushi, the earliest from 2022. Inspectors last stopped by on Feb 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 15 violations.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up 11 times.
By comparison, the average Wesley Chapel facility scores 85, putting Bluefin Sushi on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
17
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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**
50-17-3
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**
08A-05-6
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**
03F-02-5
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**
31A-09-4
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**
31B-02-4
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.
03F-10-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the table in between uses. **Repeat Violation**
21-12-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. **Repeat Violation**
14-11-5
Basic - Food stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
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.
23-03-4
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.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
32
Oct 23, 2025
Routine - Food
6 critical violations. 4 major violations. 14 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. Chlorine boxes stored next to vinegar. Person in charge moved chlorine boxes. **Corrected On-Site**
41-10-4
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.
01B-03-5
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**
08B-27-4
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**
01D-01-5
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.
14-31-5
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**
08A-05-6
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**
52-01-4
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.
53A-05-6
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**
31B-02-4
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.
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed in pull top cooler on line. Manager removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed across from dish machine
14-05-4
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. 20oz of raw tuna thawed in packaging.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
14-09-4
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**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
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**
40-06-5
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**
14-11-5
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**
08B-38-4
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**
10-07-4
Basic - Open dumpster lid. Dumpster missing lid
33-16-4
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**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline and in dish area. **Repeat Violation**
21-12-4
14
Aug 6, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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.
22-02-4
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**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable on the prep table. **Repeat Violation**
14-09-4
Basic - Food stored on floor in the walk in freezer. **Repeat Violation**
08B-38-4
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**
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
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.
21-12-4
64
Jul 8, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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**
16-37-1
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**
14-09-4
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**
08B-38-4
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**
10-07-4
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**
14-17-4
74
Jun 30, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink not functioning properly. It has to be turned on from the bottom pipes because the knobs are not working.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed lettuce in the handwashing sinks.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable on the prep table on the cook line.
14-09-4
Basic - Food stored on floor in the walk in cooler and freezer.
08B-38-4
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**
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Mar 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 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. 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**
02C-02-5
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**
08B-38-4
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**
10-07-4
82
Feb 26, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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**
08A-05-6
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**
22-02-4
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**
14-01-5
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**
08B-47-4
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**
05-09-4
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**
31B-04-4
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**
14-33-4
61
Jan 24, 2025
Complaint Full
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
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**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in walk-in cooler over night without removing from vacuum packaging. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (57F - Cold Holding at 11:57am) on shelf under prep table Employee placed in walk-in cooler **Warning**
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 and the time removed from temperature control cannot be determined. Sushi rice with no time mark Employee placed time mark on rice **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gum nozzle soiled at bar area **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cookline **Repeat Violation** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. For 2 sushi bar area coolers **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. No soap at hand sink in dish area **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cookline shut off **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups stored in bulk paprika **Warning**
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. Tuna thawed in walk-in cooler over night without removing from vacuum packaging. **Warning**
06-09-1
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**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 68 F on prep table on cookline **Repeat Violation** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. For 2 sushi bar coolers **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reachin cooler in bar area **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk-in cooler **Warning**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled in bar area **Repeat Violation** **Warning**
02D-01-5
21
Jan 13, 2025
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands. **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in reach in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 44F in reach in cooler on cook line. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 129 F. **Warning**
03B-01-6
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At handwash sink near cook line and ice machine, employee replaced soap near ice machine. **Corrective Action Taken** **Warning**
31B-03-4
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**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks on cook line and near ice machine. **Repeat Violation** **Warning**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar. **Warning**
24-08-4
Basic - Food stored on floor. Water and oil on floor on cook line. Multiple food items on floor in walk in cooler. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 74 F. **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on prep table. Employee jacket on soda boxes. Employee removed bag at time of inspection. **Corrective Action Taken** **Warning**
40-06-5
23
Dec 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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**
31A-09-4
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**
31B-02-4
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**
08B-47-4
78
Nov 3, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored behind zucchini in reachin cooler Corrected - observed employee place in front of zucchini in reachin cooler **Corrected On-Site** **Warning**
08A-05-6
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. Emailed to operator
11-27-4
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**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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**
31B-02-4
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. **Warning**
53B-01-5
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. Emailed to operator
11-26-1
Basic - Food not stored at least 6 inches off of the floor. Observed Togo boxes stored on floor in kitchen **Warning**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon stored in water temped at 70 degrees F . Corrected -observed employee discard **Corrected On-Site** **Warning**
10-07-4
43
May 4, 2023
Routine - Food
No violations found.
100
May 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. The hand sink on the cooks line is disconnected and cannot be used. There is no running water. **Warning** - From follow-up inspection 2023-04-28: Hand sink not working, no water. Manager states hand sink is scheduled to be fixed. **Time Extended** - From follow-up inspection 2023-05-01: **Time Extended**
31A-09-4
90
Apr 28, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. 0 ppm **Repeat Violation** **Warning** - From follow-up inspection 2023-04-28: 10ppm. Manager will set up triple sink to wash dishes manually. **Time Extended** **Corrective Action Taken**
22-41-4
High Priority - - From initial inspection : High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice from True world states the salmon is aquacultured but there is no proof it has been pellet fed. **Warning** - From follow-up inspection 2023-04-28: Manager unable to provide letter from True Worlds stating salmon is farm raised and pellet fed. **Admin Complaint**
01D-08-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. The hand sink on the cooks line is disconnected and cannot be used. There is no running water. **Warning** - From follow-up inspection 2023-04-28: Hand sink not working, no water. Manager states hand sink is scheduled to be fixed. **Time Extended**
31A-09-4
67
Apr 27, 2023
Routine - Food
5 critical violations. 2 major violations.
View 7 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. 0 ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flies in bar around bar mixers next to ice bin. One fly in the kitchen **Warning**
35A-02-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice from True world states the salmon is aquacultured but there is no proof it has been pellet fed. **Warning**
01D-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, chicken, shrimp and beef **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line cooler- Chicken-59F Butter-67F Shrimp -59F Beef-59F Ambient thermometer states 62F See stop sale. Walk in cooler- Cooked pork 46F No temperatures were taken yesterday or today. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand sink on the cooks line is disconnected and cannot be used. There is no running water. **Warning**
31A-09-4
39
Jan 27, 2023
Routine - Food
5 critical violations. 9 major violations. 11 minor violations.
View 25 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons and limes in drink ice.
01B-13-4
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**
08B-56-4
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**
22-41-4
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.
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container for beef and fish.
14-86-1
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 - 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**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel in hand sink. Discussed with manager. **Repeat Violation**
31A-11-4
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**
53A-05-6
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**
31B-02-4
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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dry storage shelf.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sushi with no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris throughout kitchen. Floor drains soiled.
36-73-4
Basic - Food stored on floor. Buckets of soy sauce on floor. Multiple boxes of food items on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Manager removed **Corrected On-Site**
10-08-5
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**
10-07-4
Basic - Objectionable odors in kitchen by triple sink area.
36-64-5
Basic - Water leaking from pipe at triple sink.
29-11-4
11
Oct 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bluefin Sushi last inspected?
The most recent health inspection at Bluefin Sushi on file is from Feb 10, 2026. The public record contains 17 inspections in total.
What is the most common violation at Bluefin Sushi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited 11 times, more than any other issue at Bluefin Sushi.
How does Bluefin Sushi compare to other restaurants in Wesley Chapel?
Bluefin Sushi most recently scored 32 out of 100, which is lower than the Wesley Chapel average of 85.
Has Bluefin Sushi's inspection record improved over time?
No. Recent inspections at Bluefin Sushi have averaged around 15 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 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 inspected?
Based on the inspection history on file, Bluefin Sushi is inspected around five times per year on average.
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