BLUEFIN SUSHI AND THAI GRILL

Name: BLUEFIN SUSHI AND THAI GRILL
Address: 861 YAMATO RD, BOCA RATON, FL, 33431, US
Rating: 80.3

861 YAMATO RD, BOCA RATON, FL 33431

License #6012277

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

80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BLUEFIN SUSHI AND THAI GRILL in BOCA RATON currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 7 major, 14 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.

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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 March 5, 2026 shows 15 observation rows: 4 critical, 5 major, and 6 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.

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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: Administrative complaint recommended
[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. Raw tuna in commercially reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed package. See Stop Sale
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
[23-03-4] Nonfood-contact surface soiled with grease, dust. Hood filters soiled with grease/dust
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of water stored in wait station hand wash sink, operator removed
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled. Operator labeled floor cleaner
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area, operator instructed employee to move to dining room
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna in commercially reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed package.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eel (124F - Hot Holding). Being held in toaster oven with no temperature control for approximately 1 hour. Discussed process with operator. Operator added to TPHC written plan and time marked to be discarded at end of 4 hours
[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/ Certified food manager arrived at time of inspection
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in fryer station flip top cooler with restaurant food items. Employee marked and properly stored
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses with operator and provided big six hand out
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat sauces, whipped cream in fryer station flip top cooler. Operator reorganized
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored about raw beef, raw pork on speed rack in walk in cooler. Operator reorganized
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top

Community reaction

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Community pulse