PUBBELLY SUSHI
1422-1424 20 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 19-01-2024. The owner printed it and displayed it during the inspection. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed the scoop on top of the ice machine. The chef put it a clean plastic container. **Corrective Action Taken**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a sushi chef finish a task removed gloves and put on new gloves without washing his hands.
Food safety inspection conducted on 1/2/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the restroom on the right side.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the sushi station. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw octopus over vegetables in the draw story reach in cooler at the cook line. The cook put the octopus in the bottom drawer. Corrected On-Site
Food safety inspection conducted on 7/11/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a rice cooker. The manager removed it. Corrected On-Site
- 06-09-1:Basic - 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. Observed five packs of tuna still in the vacuum at an internal temperature of 33°F. The chef opened the bags. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the sushi station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line. The chef labeled the bottles. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef touched a wet solid towel and changed gloves with out hand washing.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station.p and kitchen. The manager brought towels.Corrected On-Site Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the sushi station. The manager brought soap. Corrected On-Site
Food safety inspection conducted on 3/18/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled. - From follow-up inspection 2023-10-05: Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2023-10-05: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/28/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container chimi. The cook removed it.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the sushi counter and the cook line. The manager removed the towels. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gaskets soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef set up the triple sink to sanitize.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/28/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Additional Information
Contact Information
Phone: (305) 800-0404
Website: https://www.eatblueribbonmiami.com/
Google Rating
★★★★½ (4.5/5)
(1,359 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 10:00 PM
Friday:12:00 – 11:00 PM
Saturday:12:00 – 11:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025