Seawhip Sushi Bar
2608 Bayshore Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6218591
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (1 fixed on the spot), 3 intermediate, 7 basic-25
- Extension granted on Oct 28Counts in full until a follow-up finds the problems fixed-3
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
2.6oz of tuna thawed in packaging, package stated to remove from packaging before thawing.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Quaternary solution measured at 400ppm. Operator remade triple sink to 200ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Double fish roll, yellowtail/hamachi, salmon roll, tuna roll, spicy tuna roll, mosago, tobiko, fresh tuna, spicy tuna, escolar p, salmon p, rainbow, mo tuna, some salmon, tuna cowboy, slammin salmon, sea-lime, honeymoon, sushi nachos, highlander, sashimi crudo, tuna sashimi, salmon sashimi, yellowtail sashimi, escolar sashimi are raw items and are not marked as sushi on menu.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda nozzles soiled with debris.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled bottle of cleaner stored in kitchen
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of sauces not identified,
Code 06, Food properly thawed: 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.
2.6oz of tuna thawed in packaging, package stated to remove from packaging before thawing.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee not wearing hair restraint while preparing food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing wrist watch while preparing food.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board on sushi line
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths stored on garbage can in sushi area. Operator removed cloths and got new cloths in solution.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has accumulation of black mold like substance.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.