Georgia › Henry County › Gainesville
BLUEFIN HIBACHI & SUSHI
1642 PARK HILL DR STE A & B , GAINESVILLE, GA 30501 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 7, 2026): no individual violations are recorded in the published data.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100July 7, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A97January 23, 20261 violation
Inspectors recorded 1 violation involving temperature control.
Observed food, located in the sushi prep area, grill prep area and walk-in cooler, to be cooling while covered tightly. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:PIC voluntarily uncovered all food items and placed them into the walk-in cooler to ensure proper cooling would occur. See temperature log for cooling curve.
−3 points · Cited as “null”A98July 28, 20252 violations
Inspectors recorded 2 violations involving food storage and cleaning & sanitizing.
Observed an in-use utensil scoop, with no handle, immersed in 3 containers of food located in the dry food storage area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC removed bowls the scoops during the inspection.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed accumulated food debris on the ware-wash machine, located in the main kitchen. Accumulation also observed in the gaskets located in the sushi prep area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean the non-food contact part of the ware-wash machine. Gaskets will be cleaned at close of business to ensure further accumulation does not occur.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”A97December 23, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed food to be cooling while covered tightly and on prep top with no rapid cooling measures. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:PIC voluntarily uncovered all food items and placed them into the walk-in cooler to ensure proper cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A97June 4, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed food to be cooling while covered tightly and on prep top with no rapid cooling measures. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Ice was added to food and food was immediately uncovered to ensure proper cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A100November 29, 2023No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 069-FS-2014-05006. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.