Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: BLUEFIN SUSHI THAI GRILL License Number: SEA1620911
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 6694 PARKSIDE DR

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/21/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 8 17
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - multiple dry food containers and bins.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. - Equipment and Appliances throu kitchen, WALKIN COOLERS, REACH IN COOLERS,
14-05-4    Basic - Cardboard used to line food-contact shelves. - metro type shelving with soup spoons and kettles.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. - Lg. White board at 3 Compartment Sink.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
36-22-4    Basic - Floor area(s) covered with standing water. - in warewashing area.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. - hallway at entry to dry storage - at dishmachine area,
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. - metro type shelving.
08B-38-4    Basic - Food stored on floor. In kitchen: - bag of carrots, - open box of oranges,
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
35B-02-4    Basic - Insect control device installed over food preparation area. - nstalled directly above food prep table (now holding uncovered cooked rice).
23-14-4    Basic - Shelf under preparation table soiled with food debris. Under-shelves soiled and heavily rusted: - table to right of wok station,
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. - exterior of kitchen Appliances and Equipment including: - electric grinder, - TWO single door Frigidaire REACH IN FREEZERS at end of cook line.
36-02-5    Basic - Unsealed concrete/ terrazzo floor in kitchen and food preparation, food storage, warewashing area or bathroom. - unsealed and heavily soiled.
23-01-4    Basic - Vending machine exterior soiled.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. - some dry food containers/bins **Repeat Violation**
22-41-4    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. - Dishmachine tested at 0 PPM Chlorine.
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - operator purchasing fresh salmon freezing some of it but not complying with proper parasite treatment requirements. Explained to operator that he must either: 1. Purchase "AQUACULTURED" salmon, OR 2. Purchase Commercially Frozen salmon, OR 3. Acquire appropriate equipment to record that he has properly frozen salmon to -4°For colder and maintained -4°F or lower for 168 consecutive hours.
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-05-4    Intermediate - Cutting board(s) stained/soiled. - Lg. White board at 3 Compartment Sink.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. - soiled metro-type shelving holding to-go soup containers.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. - in server station used as dump sink.
53B-01-5    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.
53B-13-5    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.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALKIN COOLER: - individual portions of brown sauce, - 22qt container shredded carrots, - water chestnuts, - red sauce, - multiple cut celery and assorted greens,
53B-14-5    Intermediate - 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.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395