SUSHI BOMBS
15480 NW 77 CT
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 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
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 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 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).
Inspection on 6/27/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at 52F of ambient temperature. Warning
- 13-04-4: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
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn in all reach in cooler. Warning
- 14-01-5:Basic - Observed scoop handle touching the ice, rice, flour and panko. Operator removed. Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. Warning
- 02D-01-5: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
- 01B-02-5: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
- 03A-02-5: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
- 01B-19-5: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.
- 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. 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.
Food safety inspection conducted on 6/27/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed sushi shef not wearing hairnet. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed sushi shef not wearing hairnet. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Repeat Violation Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven at front counetr interior soiled. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled, observed dishwasher storage racks soiled. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled, reach in cooler at front counter soiled. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DW sanitizer 0 ppm. Employee using 3 compartment sink to use until the dishwasher is fixed. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the back of the kitchen observed raw shell eggs stored over krab salad, in the reach in cooler located next to the reach in freezer in the cook line observed raw chicken over raw ready to eat salmon and fried shrimp. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter observed salmon (46F - Cold Holding); tuna (47F - Cold Holding), as per cook for less than 4 hours, employee closed the cooler door to rapidly cool down the product. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided in the hand sink located in the kitchen Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jenifer Ulpino, Leticia Cruz, Luis Blanco. 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. Time control form not available upon request. Employee printed from and completed it on site. Corrected On-Site Warning
Food safety inspection conducted on 12/1/2023 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Additional Information
Contact Information
Phone: (305) 456-1043
Website: http://sushibombs.com/
Google Rating
★★★★☆ (4.2/5)
(653 reviews)Opening Hours
Monday:11:30 AM – 11:00 PM
Tuesday:11:30 AM – 11:00 PM
Wednesday:11:30 AM – 11:00 PM
Thursday:11:30 AM – 11:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:11:30 AM – 11:00 PM
Sunday:11:30 AM – 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