SEAWEED

Name: SEAWEED
Address: 2819 WEST BAY DR, BELLEAIR BLUFFS, FL, 33770, US
Rating: 56.9

2819 WEST BAY DR, BELLEAIR BLUFFS, FL 33770

License #6215890

🍱 Japanese/Sushi ℹ️

56.9 Grade F / 100

Failing Health Score

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Latest inspection

January 7, 2026 · 4 findings · 2 critical

Complaint Full

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Minor

Usually lower-risk context.

Quick take

SEAWEED in BELLEAIR BLUFFS currently holds an InspectFL Health Score of 56.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 61 total violations — 17 critical, 13 major, 31 minor.

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Record snapshot

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The latest inspection on January 7, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

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Inspector notes

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SEAWEED 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: Met Inspection Standards
[36-36-4] Ceiling tile missing. Back prep area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked meatloaf 60f, found after 15 minutes in crescore. Product will not reach 165f, reheat in 2 hours. Staff moved item back to walk in cooler for quick chill. Product will not be reheated in line oven to order.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in rear of establishment.
[14-01-5] Bowl or other container with no handle used to dispense food. single-serv bowl without handle stored in cooked corn in reach-in cooler on cooks line. Operator removed bowl.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Clean plates in bar area exposed to drip when reaching for paper towels to dry hands. Employee removed paper towels from above plates.
[14-71-4] Duct tape used to repair ice machine radiator door.
[10-08-5] Ice scoop handle in contact with ice being served to the public in bar area. Operator removed scoop from ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[14-33-4] Reach-in cooler across from gas stove on cooks line shelves with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in-cooler on cooks line.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Located in rear establishment without lock. Discussed with operator protecting ice machine.
[01B-01-4] Dented/rusted cans present. See stop sale. Two 1lb can of red peppers is dented at seams on dry-storage shelf. 20oz can of pineapple slices is dented at seam. Observe operator discard cans.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave sushi bar area with gloves on to prepare wiping cloth bucket then return to bar area and begin engaging in food preparation preparing sushi with removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From front expo line at 4:40pm. Operator refilled container with ice. a. crab (53F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 4:25pm. Operator turned heat up on stove. Re temp at 5:15pm a. cream sauce (119F - Hot Holding) 171f b. demi-glaze sauce (123F - Hot Holding) 176f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in ware washing area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained with black substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pads stored in bowl of hand wash sink at sushi bar. Employees removed scrub pads. Ice dumped inside bowl of hand wash sink in bar area. Employee burned ice.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located outside in rear of establishment soiled with a brown like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle stored in flour container located in dry-storage. Operator removed bowl.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar located outside in front of entrance. Emailed operator employee hand wash sign.
[33-16-4] Open dumpster lid. Operator closed lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on reach-in coolers located on cook line not labeled by common name.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle soiled dishes and the retrieve clean dishes from dish machine. Discussed with operator proper hand-hygiene techniques. Employee re washed and sanitized dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler located near fat-fryer at 5:00pm raw shrimp (70F - Cold Holding); (octopus (70F - Cold Holding); raw fish (52F - Cold Holding); raw chicken (44F - Cold Holding) Reach-in cooler located on cook line at 5:18pm cooked pasta (53F - Cold Holding) Expo area at 5:38pm blue cheese dressing (53 - Cold Holding) Operator placed items in ice bath Re temp at 6:10pm a. raw shrimp 41f b. Octopus 40f c. Raw fish 40f d. Raw chicken 36f e. Cooked pasta 38f f. Blue cheese dressing 40f g. Blue cheese dressing 41f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line at 5:28pm butter (95F - Hot Holding) Operator placed butter on stove to re heat. Discussed using time as a public health control. Re temp butter at 6:15pm a. Butter 138f
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet without backflow preventer at mop located in rear outside of establishment. Operator placed hose on backflow preventer.
[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. Emailed operator written procedures for clean-up of vomit and diarrheal.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has a container with a boiled egg stored in bowl and a wet wiping cloth. Operator removed items. Discussed with operator the purpose of hand washing sinks. Hand wash sink in bar area and wait station has ice inside of bowl. Operator melted ice.