BLUEFIN SUSHI

Name: BLUEFIN SUSHI
Address: 6034 WESLEY GROVE BLVD SUITE 105, WESLEY CHAPEL, FL, 33544, US
Rating: 61.7

6034 WESLEY GROVE BLVD SUITE 105, WESLEY CHAPEL, FL 33544

License #6113816

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

61.7 Grade F / 100

Failing Health Score

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Quick take

BLUEFIN SUSHI in WESLEY CHAPEL currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 8 major, 28 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the table in between uses.
[23-03-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Less than 60 days. Expired on 02/01/26. Operator was able to update.
[03F-10-5] 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.
[08B-38-4] Food stored on floor in walk in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen. Employee replaced paper at one sink.
[14-11-5] Equipment in poor repair.
[22-16-4] 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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in pull top cooler on line. Manager removed.
[31B-02-4] 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.
[33-16-4] Open dumpster lid. Dumpster missing lid
[41-10-4] Toxic substance/chemical improperly stored. Chlorine boxes stored next to vinegar. Person in charge moved chlorine boxes.
[52-01-4] Identity of food or food product misrepresented. Menu states Escolar is White Tuna. Employee used sharpie to remove white tuna portion of the description.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area.
[08B-38-4] 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.
[01D-01-5] 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.
[10-07-4] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line.
[06-09-1] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline and in dish area.
[14-11-5] Equipment in poor repair. Doors to reach in sushi coolers are cracked with pieces missing. Person in charge said they ordered new doors.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Container of knives, not all correctly inverted. Person in charged fixed knives.
[14-05-4] Cardboard used to line food-contact shelves. Observed across from dish machine
[14-31-5] 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.
[40-06-5] 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.
[53A-05-6] 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.
[08A-05-6] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. person in charge moved bottles.

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