PUBBELLY SUSHI
701 SOUTH MIAMI AVE UNIT 421 A
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
3
Basic
10
Total
13
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
- 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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean kitchen top surfaces of all shelves from Excessive dust.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 11/14/2024
High Priority
0
Intermediate
3
Basic
10
Total
13
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Food preparation section.
- 08B-38-4:Basic - Food stored on floor. Box of corn, in food, preparation area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish in room temperature being thawed.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 11/14/2024 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-04: Accumulation of debris on exterior of warewashing machine. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed and sink soiled in kitchen. Observed fan cover soiled in walk in cooler. - From follow-up inspection 2024-04-04: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed and sink soiled in kitchen. Observed fan cover soiled in walk in cooler. **Time Extended**
- 21-44-1:Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. - From follow-up inspection 2024-04-04: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Time Extended**
- 25-27-4:Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - From follow-up inspection 2024-04-04: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-04: Basic - Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. - From follow-up inspection 2024-04-04: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-62-4:Basic - Light not functioning. Observed at cook line area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at front service reach in coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and pork loin thawing at room temperature.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed cutting board soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at from sushi station hand sink.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
Food safety inspection conducted on 4/4/2024 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 1/29/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in cheese containing at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed container of shrimp and eggs on floor in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed and sink soiled in kitchen. Observed fan cover soiled in walk in cooler.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish, beef and krab thawing at room temperature in kitchen.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed octopus packaged onsite not held frozen entire time.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At the time of the inspection observed one live roach walking on floor at back kitchen cook line.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to chef at the time of the inspection. Chef printed and posted. Corrected On-Site
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. At the time of the inspection observed Dish-machine 200F. At the time of the inspection dishwasher set up manual ware wash. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator at the time of the inspection. Operator printed and staff signed. Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
Food safety inspection conducted on 1/29/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).