BLUEFIN SUSHI OF PARKLAND

Name: BLUEFIN SUSHI OF PARKLAND
Address: 6694 PARKSIDE DR, PARKLAND, FL, 33067, US
Rating: 66.4

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

66.4 Grade F / 100

Failing Health Score

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Quick take

BLUEFIN SUSHI OF PARKLAND in PARKLAND currently holds an InspectFL Health Score of 66.4 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 March 31, 2026. Across those visits, inspectors documented 30 total violations — 11 critical, 5 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 shows 10 observation rows: 5 critical, 2 major, and 3 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraint.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezers.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
[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.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over container with wash bean sprouts. Operator removed fish to bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer buckets stored in hand wash sink in kitchen.
[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.

Disposition: Warning Issued
[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.
[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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Various sized containers wet nesting at warewashing 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.
[35A-03-4] Dead roaches on premises. Observed 10 dead roaches in back dry storage area. Area is separated from main kitchen food prep areas. Operator discarded dead roaches.
[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.
[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.
[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.
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen area.

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