BLUEFIN SUSHI OF PARKLAND

Name: BLUEFIN SUSHI OF PARKLAND
Address: 6694 PARKSIDE DR, PARKLAND, FL, 33067, US
Rating: 76.6

6694 PARKSIDE DR, PARKLAND, FL 33067

License #1620911

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.6 Grade C / 100

Mixed Health Record

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Quick take

BLUEFIN SUSHI OF PARKLAND in PARKLAND currently holds an InspectFL Health Score of 76.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 25 total violations — 10 critical, 4 major, 11 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[12A-09-4] 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.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraint.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer buckets stored in hand wash sink in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezers.
[03F-02-5] 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.
[08A-17-6] 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.
[03A-02-5] 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.

Warning Issued
[06-09-1] 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.
[12A-12-4] 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.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking heavily from triple sink area handwashing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near triple sink.
[36-73-4] Floor soiled/has accumulation of debris underneath cook line equipment and back prep areas.
[01B-13-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled with mold like substance.
[35A-05-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Various sized containers wet nesting at warewashing area.
[03A-02-5] 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.
[02C-02-5] 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.

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