BLUEFIN SUSHI OF PARKLAND
6694 PARKSIDE DR, Parkland FL 33067
Last inspected Mar 31, 2026 · 10 visits since November 2023
JUN 24
DEC 24
JUN 25
SEP 25
MAR 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. Observed at cookline under flip top cooler- 4 live roaches. Additionally 2 live roaches in oven at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024036592 | Jun 20, 2024 | Aug 15, 2024 | $800 |
| 2--2023037744 | Jun 13, 2023 | Jul 25, 2023 | $120 |
Inspection history
10 visits, newest first
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over container with wash bean sprouts. Operator removed fish to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw lobster tails and shrimp in reach in freezer. Operator relocate raw chicken to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw meat with his gloves, continue to engage in ready to eat food without changing gloves and wash hands. After brief education, employee then change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bumplings (46F - Cold Holding); chicken 44. Per operator, both items transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on both items for quick chill.
Show the remaining 6 findings ▾
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. Observed at 1:33 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice made at 10:30 a.m. Operator correctly time marked.
Handwash sink used for purposes other than handwashing. Observed sanitizer buckets stored in hand wash sink in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
Bathroom door left open other than during cleaning or maintenance.
Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraint.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezers.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ripped/worn tin foil used as shelf cover throughout kitchen area.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp on cookline and then plate ready to eat vegetable garnishes without washing hands in between. Discussed proper handwashing with operator. Employee washed hands and changed gloves.
Roach activity present as evidenced by live roaches found. 1 live roach observed underneath dry storage rack in back storage area. Area is separated from main kitchen food prep areas. Operator eliminated and discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar stored in back prep cooler and wahoo stored in sushi prep cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura (55F - Cold Holding) held above fill line in flip top cooler on top of stored food. Per operator, item was not prepared or portioned today. Per operator, item was moved from reach in cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill.
No paper towels or mechanical hand drying device provided at handwash sink near triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red curry sauces stored in kitchen reach in cooler not date marked. Per employee, items were prepared approximately 48 hours ago. Operator applied date mark.
Commercially processed reduced oxygen packaged escolar stored in back prep cooler and wahoo stored in sushi prep cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Dead roaches on premises. Observed 10 dead roaches in back dry storage area. Area is separated from main kitchen food prep areas. Operator discarded dead roaches.
Equipment and utensils not properly air-dried - wet nesting. Various sized containers wet nesting at warewashing area.
Floor soiled/has accumulation of debris underneath cook line equipment and back prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled with mold like substance.
Ripped/worn tin foil used as shelf cover throughout kitchen area.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Water leaking heavily from triple sink area handwashing sink.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon stored above ready to eat cucumber and cut cabbage in sushi prep reach in cooler. Operator reorganized.
Time/temperature control for sushi rice 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 held less than 4 hours. Operator applied appropriate time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Washing machine dish racks heavily soiled with slime/mold-like substance.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal food grade containers wet nesting in warewashing area.
Jun 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. Heavily dented can of ketchup observed in dry storage area. Operator discarded. See stop sale.
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. Dishmachine tested at 0ppm. Operator change chemical solution and primed machine, retesting at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon stored above ready to eat cucumber and cut cabbage in sushi prep reach in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon (46F - Cold Holding); raw tuna (46F - Cold Holding) in center sushi display cooler. Operator stated items were moved from below cooler less than 2 hours ago. Operator moved items back to below reach in cooler and called service on unit.
Time/temperature control for sushi rice 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 held less than 4 hours. Operator applied appropriate time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Washing machine dish racks heavily soiled with slime/mold-like substance.
No probe thermometer provided to measure temperature of food products.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal food grade containers wet nesting in warewashing area.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed cabbage. The eggs were moved down.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the prep line behind the cook line, the vent I the ceiling is soiled.
Floor tiles missing and/or in disrepair. In the storage area, some tiles are broken.
In-use ice scoop stored on soiled surface between uses. On top of the ice machine, the scoop was stored in a soiled half pan. The pan was replaced and the scoop cleaned and sanitized.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed at walk in cooler - salmon and tuna fish stored above avocados. Educated operator n proper storing standards. Employee removed and stored properly.
Roach activity present as evidenced by live roaches found. Observed at cookline under flip top cooler- 4 live roaches. Additionally 2 live roaches in oven at cook line.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed at rear near reach in freezer. Pot of rice with 11:30 time label. Not discarded after 4 hours.
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 at sushi bar pot of rice with no time label. As per operator item held for approximately 2 hours, operator applied time label for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar grilled eel (89F - Hot Holding). Operator put in oven to warm back up to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - No vacuum breaker after splitter.
No probe thermometer provided to measure temperature of food products. As per operator no thermometer at establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dishwasher area - Personal bag store on drying rack with clean equipment. Additionally observed at front sushi bar/ take out area - purse and drink stored next to single use utensils and containers. Operator removed and stored properly.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher.
Food stored on floor. Buckets of ginger stored directly on floor at front sushi bar and at storage room at back additionally Japanese seasoning stored on floor at storage room at back. Operator stored properly.
Wet mop not stored in a manner to allow the mop to dry. Observed at by reach in freezer at back - 2 mops left inside dry mop bucket.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 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. Chlorine ppm at zero Manager changed bucket and primed to 100 ppm
Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food. Chef removed paper towels
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed Manager printed and filled out form
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in prep room
Bowl or other container with no handle used to dispense food. Chef discarded bowls
Employee with no hair restraint while engaging in food preparation. employee put hat on
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in standing water. Chef removed
Working containers of food removed from original container not identified by common name. Flour, salt, sugar not labeled
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, the whole snapper, lobster tails and raw pork were stored over the raw vegetables and cooked chicken. The items were changed to be stored properly.
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.
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.