BLUEFIN GRILL AND BAR
2738 BROWNWOOD BLVD, The Villages FL 32163 · 352-571-5344
Last inspected May 19, 2026 · 7 visits since July 2023
FEB 24
DEC 24
JUN 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish machine area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078354 | Oct 14, 2025 | Nov 17, 2025 | $200 |
| 3--2016009148 | Feb 19, 2016 | Apr 8, 2016 | $160 |
Inspection history
7 visits, newest first
May 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer at cookline: fish (44F - Cold Holding); fish (44F - Cold Holding). Manager stated the fish was moved to the reach-in cooler from the walk-in cooler approximately three hours prior and added ice to the fish to rapidly cool it to 41F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at red hose connection after splitter added to mop sink.
Manager or person in charge lacking proof of food manager certification. No proof of manager certification for one manager who stated she has been a manager at this location for approximately one year.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy of a Florida Restaurant and Lodging Association food handler card. Manager unable to provide the original certificate.
Show the remaining 2 findings ▾
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. Seven packages of tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The packages do have a label indicating the tuna must be removed from packaging before to thawing. Stop sale issued.
Single-service articles improperly stored. Box containing single-use cups stored directly on floor in liquor storage room. Manager placed the cups on a shelf during this inspection.
Oct 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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.
Live, small flying insects found 2 live flies on shelf of prep table 1 live fly on basket in dish machine area
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in outdoor bar
Nonfood-contact surface soiled. Exterior area of soda machine in wait station
Raw fruits/vegetables not washed properly prior to preparation. Sliced avocado in sushi prep area with sticker on it
Standing water or very slow draining water in handwash sink in bar area.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 14 findings ▾
Live, small flying insects found. 2 flies on cutting on cooks line, employee moved cutting board to dish area to be washed.
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.
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.
Toxic substance/chemical improperly stored. Butane fuel can on reach in cooler on cooks line, employee moved away from food.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.
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.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom within the kitchen the door is open, operator closed door.
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.
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.
Equipment in poor repair. Multiple cutting boards with deep cut marks. Meat cage in walk in cooler rust is starting to pit the surface.
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.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone located by employee bathroom.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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.
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
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.
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.
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.
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.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies
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.
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.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
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.
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.
Outdoor warewashing being conducted at 3 compartment sink in outdoor bar area.
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
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
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish machine area
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg batter (54F - Cold Holding) operator added ice to tray
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washed asparagus. Operator corrected shelves.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.