BLUE COAST RESTAURANT

Name: BLUE COAST RESTAURANT
Address: 8298 CHAMPIONS GATE BLVD, CHAMPIONS GATE, FL, 33896, US
Rating: 94.3

8298 CHAMPIONS GATE BLVD, CHAMPIONS GATE, FL 33896

License #5911811

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BLUE COAST RESTAURANT in CHAMPIONS GATE currently holds an InspectFL Health Score of 94.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 16 total violations — 2 critical, 3 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 8, 2025 shows 16 observation rows: 2 critical, 3 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment handle between uses. Two pairs of tongs hanging off of pipe underneath grill
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf above three compartment sink
[25-05-4] Single-service articles improperly stored. Cases of single serve lids and containers on floor in hallway leading to guest bathrooms
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine Operator cleaned during inspection
[41-17-4] Spray bottle containing toxic substance not labeled. Windex in blank spray bottle underneath dish machine counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on top of bottled drinks in server area in front of hallway to guest bathrooms
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Golden age sushi roll and pink lady sushi roll on limited time menu not identified as having raw fish Operator added notes on each menu indicating that rolls have raw fish
[14-05-4] Cardboard used to line food-contact shelves. Lining bottom shelf in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish on thawing rack in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Cups in bulk dry storage containers on bottom dry storage shelf next to walk in Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over milk and raw chicken and beef over soy sauce in walk in cooler Pooled raw eggs over sauces and raw shrimp over bok choy in reach in cooler underneath cookline make table - operator moved these to bottom shelf
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Pooled raw
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler underneath make table on cookline Duct tape on door of sushi display cooler
[08B-38-4] Food stored on floor. Soy sauce buckets next to prep counter in kitchen and several food cases underneath it

Community reaction

What do locals think?

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Community pulse