BLUEFIN SUSHI AND THAI GRILL
861 YAMATO RD, Boca Raton FL 33431 · 561.981.8869
Last inspected Mar 5, 2026 · 9 visits since July 2023
NOV 23
FEB 25
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Operator print and posted vomit and diarrhea clean up procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat sauces, whipped cream in fryer station flip top cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored about raw beef, raw pork on speed rack in walk in cooler. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna in commercially reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed package.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eel (124F - Hot Holding). Being held in toaster oven with no temperature control for approximately 1 hour. Discussed process with operator. Operator added to TPHC written plan and time marked to be discarded at end of 4 hours
Show the remaining 11 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses with operator and provided big six hand out
Handwash sink not accessible for employee use at all times. Container of water stored in wait station hand wash sink, operator removed
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/ Certified food manager arrived at time of inspection
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled. Operator labeled floor cleaner
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
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. Raw tuna in commercially reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed package. See Stop Sale
Covered waste receptacle not provided in women's bathroom.
Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area, operator instructed employee to move to dining room
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in fryer station flip top cooler with restaurant food items. Employee marked and properly stored
Nonfood-contact surface soiled with grease, dust. Hood filters soiled with grease/dust
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops chef moved items
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher not doing rinse cycle not getting to 180°F
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.
Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water in reach in cooler at cook line. Employee discarded bottles of water
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing hair restraints. Employee put on hair restraints
Food stored in a location that is exposed to splash/dust. Cutting boards next handwashing sink has no splash guard.
No handwashing sign provided at a hand sink used by food employees. No employee must wash hands in both restrooms
Opened employee beverage container in a cold holding unit with food to be served to customers. Cups of teas on cutting boards. Employee removed cups of tea
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi station still with stickers. Chef removed stickers and washed before cutting
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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
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/
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.
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.
Cloth used as a food-contact surface. Cloth towel used to wrap raw tuna. Chef removed and washed tuna
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
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 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. Operator set up 3 Compartment sink.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw foods and touched plated food without changing gloves. Employee washed hands and changed gloves
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. Operator print and posted vomit and diarrhea clean up procedures.
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/ Manager Prachya Khaunchai 9/9/15
Handwash sink used for purposes other than handwashing. Employee washed to
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.
Soap dispenser at handwash sink not working/unable to dispense soap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water stored in reach in cooler next to prep sink. Employee cell phone stored on top of flip top cooler next to prep sink. Employee removed cell phone
Wall soiled with accumulated grease. Wall under front counter
Jan 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
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.
In-use tongs stored on equipment door handle between uses. Front cook line- observed tongs hanging on oven door handles. Employee removed tongs.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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
Time/temperature control for safety food thawed in an improper manner. Steak being thawed on counter on cook line, chef moved
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.