BLUEFIN GRILL AND BAR

Name: BLUEFIN GRILL AND BAR
Address: 2738 BROWNWOOD BLVD, THE VILLAGES, FL, 32163, US
Rating: 58.2

2738 BROWNWOOD BLVD, THE VILLAGES, FL 32163

License #7000572

🍺 Bar/Pub ℹ️

58.2 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 6 findings · 2 critical

Routine - Food

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Minor

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Quick take

BLUEFIN GRILL AND BAR in THE VILLAGES currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 44 total violations — 17 critical, 11 major, 16 minor.

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The latest inspection on May 19, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

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Inspector notes

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BLUEFIN GRILL AND BAR has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[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. Seven packages of tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The packages do have a label indicating the tuna must be removed from packaging before to thawing. Stop sale issued.
[25-05-4] Single-service articles improperly stored. Box containing single-use cups stored directly on floor in liquor storage room. Manager placed the cups on a shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer at cookline: fish (44F - Cold Holding); fish (44F - Cold Holding). Manager stated the fish was moved to the reach-in cooler from the walk-in cooler approximately three hours prior and added ice to the fish to rapidly cool it to 41F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at red hose connection after splitter added to mop sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of manager certification for one manager who stated she has been a manager at this location for approximately one year.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy of a Florida Restaurant and Lodging Association food handler card. Manager unable to provide the original certificate.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom within the kitchen the door is open, operator closed door.
[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. Tuna in package thawed in reach in cooler on cooks line, see stop sale.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stacked Plastic container on clean dish storage in back room with water droplets on the inside of container.
[14-11-5] Equipment in poor repair. Multiple cutting boards with deep cut marks. Meat cage in walk in cooler rust is starting to pit the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer gaskets soiled on cooks line. Sides of grill and fryer on cooks line.
[35A-02-7] Live, small flying insects found. 2 flies on cutting on cooks line, employee moved cutting board to dish area to be washed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocado and cooked chicken in reach in cooler on cooks line, employee moved tuna below.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 5/25 in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Butane fuel can on reach in cooler on cooks line, employee moved away from food.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed to operator, he then posted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.
[53B-14-5] 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. 3-4 expired employee food handler certificates.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone located by employee bathroom.

Disposition: Met Inspection Standards
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the 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. At the cook line two tuna sealed bags 35.8F. Stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pep tables at the cook line, manager moved all.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon above cooked potatoes, manager moves, also at the cook line, raw shrimp above sauce and sushi cooler raw sushi fish above sauce, manager moved all.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, miso sauce date ,raked 12/06/24 and spinach dip date marked 12/07/24
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At the cook line two tuna sealed bags 35.8F. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the coin,line, cooked shrimp 44F, manager moved to freezer, temperatures drooped to 35F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken broth at 112F reheated to 165F.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, milk no date mark manager date marked. 12/16/24.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, male employee refilled container, also at the bar area sink use to dump drinks.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies