BLUEFIN SUSHI
6034 WESLEY GROVE BLVD SUITE 105, Wesley Chapel FL 33544 · 813-803-4709
Last inspected May 12, 2026 · 15 visits since November 2023
JUN 25
AUG 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches on CO2 wall meter behind soda syrup tower. 1 live roach on floor next to prep table across from soda syrup tower. 2 live roaches on floor under soda machine. 1 live roach under hand washing sink on cook line 1 live roach on back side of fryer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026036647 | May 11, 2026 | Jul 27, 2026 | $400 |
| 3--2022020083 | Mar 4, 2022 | May 25, 2022 | $400 |
Inspection history
15 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 4 live roaches on CO2 wall meter behind soda syrup tower. 1 live roach on floor next to prep table across from soda syrup tower. 2 live roaches on floor under soda machine. 1 live roach under hand washing sink on cook line 1 live roach on back side of fryer.
May 11, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Container of medicine improperly stored. Bottle of anti anxiety supplements and multi vitamins above pull top reach in coolers. Manager removed
Roach activity present as evidenced by live roaches found. 4 live roaches on CO2 wall meter behind soda syrup tower. 1 live roach on floor next to prep table across from soda syrup tower. 2 live roaches on floor under soda machine. 1 live roach under hand washing sink on cook line 1 live roach on back side of fryer.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach under hand washing sink 2 dead roaches on floor next to prep table with crock pots on top. 2 dead Roaches on co2 panel behind soda syrup tower 5 dead roaches on floor under soda syrup tower and soda machine. Approximately 15 dead roaches inside motor area of Pepsi cooler on cook line. 16 egg cases inside motor area of Pepsi cooler on cook line. 1 dead roach behind Pepsi cooler on cook line. Approximately 12 dead roaches on floor behind fryer on cookline 4 dead roaches on floor under stove top grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and charger above pull top reach in coolers on cook line. Manager removed.
Food stored on floor. Boxes of fish and krab stored on floor of walk in freezer. Employee moved items to shelves.
Unwrapped single-service utensils not presented so that only the handles are touched. Togo forks and spoons on prep counter across from soda syrup tower not presented so that only handles are touched. Manager fixed.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Less than 60 days. Expired on 02/01/26. Operator was able to update.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen. Employee replaced paper at one sink.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable on the cook line.
Equipment in poor repair.
Food stored on floor in walk in freezer.
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.
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.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the table in between uses.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate14 Basic
Show 24 findings ▾
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.
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.
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.
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.
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.
Toxic substance/chemical improperly stored. Chlorine boxes stored next to vinegar. Person in charge moved chlorine boxes.
Identity of food or food product misrepresented. Menu states Escolar is White Tuna. Employee used sharpie to remove white tuna portion of the description.
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.
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.
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.
Bowl or other container with no handle used to dispense food. Observed in pull top cooler on line. Manager removed.
Cardboard used to line food-contact shelves. Observed across from dish machine
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. person in charge moved bottles.
Employee eating in a food preparation or other restricted area.
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.
Equipment in poor repair. Doors to reach in sushi coolers are cracked with pieces missing. Person in charge said they ordered new doors.
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.
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.
Open dumpster lid. Dumpster missing lid
Single-service articles not stored inverted or protected from contamination. Container of knives, not all correctly inverted. Person in charged fixed knives.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline and in dish area.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
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.
Cutting board has cut marks and is no longer cleanable on the prep table.
Food stored on floor in the walk in freezer.
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.
Walk-in cooler shelves with rust that has pitted the surface.
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.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable on the prep table on the cook line.
Food stored on floor in the walk in cooler and freezer.
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.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed lettuce in the handwashing sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable on the prep table on the cook line.
Food stored on floor in the walk in cooler and freezer.
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.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Food stored on floor. Water and oil on floor on cook line. Multiple food items on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 74 F.
Feb 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gum nozzle soiled at bar area
Bowl or other container with no handle used to dispense food. Portion cups stored in bulk paprika
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
No conspicuously located ambient air temperature thermometer in holding unit. For 2 sushi bar coolers
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area
Reach-in cooler shelves with rust that has pitted the surface. In walk-in cooler
Jan 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
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
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.
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gum nozzle soiled at bar area
Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cookline
No probe thermometer provided to measure temperature of food products. For 2 sushi bar area coolers
No soap provided at handwash sink. No soap at hand sink in dish area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cookline shut off
Bowl or other container with no handle used to dispense food. Portion cups stored in bulk paprika
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.
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 68 F on prep table on cookline
No conspicuously located ambient air temperature thermometer in holding unit. For 2 sushi bar coolers
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area
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
Reach-in cooler shelves with rust that has pitted the surface. In walk-in cooler
Working containers of food removed from original container not identified by common name. Bulk sugar not labeled in bar area
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 44F in reach in cooler on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 129 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks on cook line and near ice machine.
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 soap provided at handwash sink. At handwash sink near cook line and ice machine, employee replaced soap near ice machine.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar.
Food stored on floor. Water and oil on floor on cook line. Multiple food items on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 74 F.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed metal lids stored in hand sink on cookline
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at all hand sinks
Food not stored at least 6 inches off of the floor Observed a bag of rice on floor in prep area
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pan lids on cookline Corrected observed employee remove
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
Food not stored at least 6 inches off of the floor. Observed Togo boxes stored on floor in kitchen
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
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
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
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pan lids on cookline Corrected observed employee remove
Manager or person in charge lacking proof of food manager certification.
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
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 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
Food not stored at least 6 inches off of the floor. Observed Togo boxes stored on floor in kitchen
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
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.