SUSHI BOMBS
15480 NW 77 CT
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed at sushi area reach in cooler gasket torn. - From follow-up inspection 2025-03-06: **Time Extended**
- 21-02-4:Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. - From follow-up inspection 2025-03-06: **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. Chlorine test strips not available during the time of the inspection. - From follow-up inspection 2025-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/7/2025
High Priority
3
Intermediate
1
Basic
9
Total
13
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on storage shelves at cook line not inverted.
- 14-11-5:Basic - Equipment in poor repair. Observed at sushi area reach in cooler gasket torn.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives between reach in cooler and preparation table at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly at hand wash sink located at cook line.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Operator removed it.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor, at front counter.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed In the prep cooler across from flat grill at cook line raw steak stored over sliced pineapple.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line shrimp tempura (67F - Cold Holding), as per operator for less than 1 hour outside. Operator immediately removed food and transferred it to the reach in cooler. Observed at sushi area raw salmon (47F - Cold Holding); krab meat (50 F - Cold Holding); masago (50 F - Cold Holding), as per operator food was stored in this unit not more than 1 hour, instructed operator to transfer food to another working unit to maintain proper food temperature. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed WC chlorine sanitizer 200+. Operator added water to lower solution to 100ppm. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during the time of the inspection.
Food safety inspection conducted on 1/7/2025 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
Food safety inspection conducted on 9/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/20/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees handbag stored on the dishwasher drainboard. **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. observed a bucket of white vinegar stored on the walk in cooler floor. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, microwave located above the prep table at cook line. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 door glass cooler interior shelves soiled. **Warning**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishwasher machine 0 pom. Instructed manager to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite distraction not available upon request. Operator found parasite destruction letter that was on the providers invoice. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler at cook line observed raw chicken stored over fried sweet plantains. Employee reorganized the food in the cooler by cooking temperature during the inspection. **Corrected On-Site** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the prep cooler at cook line observed raw chicken stored over raw tilapia fish. Employee reorganized the food in the cooler by cooking temperature during the inspection **Corrected On-Site** **Warning**
- 03F-02-5:High Priority - 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 sushi rice under time control not marked, as per chef rice was recently placed in the container from the rice cooker, employee immediately time marked the rice. **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located at cook line, employee removed it. **Corrected On-Site** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for time control, operator printed and completed the form on site. **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/20/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 7/1/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at the sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-01: Observed employee with no beard guard at the sushi station. employee put bread guard. **Time Extended** **Corrected On-Site**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in all reach in cooler. **Warning** - From follow-up inspection 2024-07-01: Observed gaskets torn in all reach in cooler. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. **Warning** - From follow-up inspection 2024-07-01: Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed Panko, flour and sugar container with no name label. **Warning** - From follow-up inspection 2024-07-01: Observed Panko, flour and sugar container with no name label. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Warning** - From follow-up inspection 2024-07-01: Observed salmon (50F - Cold Holding); tuna (52F - Cold Holding); octopus (51F - Cold Holding); wahoo (52F - Cold Holding) stored in the reach in cooler sushi station for more than 4 hours, as per operator. Observed shrimp tempura (46F - Cold Holding); garlic butter (46F - Cold Holding); salmon (46F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Warning** - From follow-up inspection 2024-07-01: Observed salmon (50F - Cold Holding); tuna (52F - Cold Holding); octopus (51F - Cold Holding); wahoo (52F - Cold Holding) stored in the reach in cooler sushi station for more than 4 hours, as per operator. Observed shrimp tempura (46F - Cold Holding); garlic butter (46F - Cold Holding); salmon (46F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Admin Complaint**
- 01B-19-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice. - From follow-up inspection 2024-07-01: Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice. **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - 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. See stop sale. Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice. - From follow-up inspection 2024-07-01: Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice. **Time Extended**
Food safety inspection conducted on 7/1/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).