BONDI SUSHI
959 WEST AVE STE 5, Miami Beach FL 33139
Last inspected Mar 6, 2026 · 7 visits since January 2024
5 inspections trending up, 29 points better than where it started.
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 manager with cleanup procedures via email.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items not identified as raw on menu, king Salmon, yellowtail roll, seared bonito, sea bream, ikura, salmon ikura and toro scallion.
Food not stored at least 6 inches off of the floor. Observed container with ginger and soda cans not stored at least 6 inches off of the floor at walk in cooler. Employee placed them on rack.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form via email to operator.
Food not stored at least 6 inches off of the floor. Observed cardboard box with fish inside not stored at least 6 inches off of the floor at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook cut raw fish and put in the walk-in cooler. Came of cooler and discarded his gloves and put on new gloves no hand washing.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a sushi chef touch his phone and then touched raw fish.
Handwash sink used for purposes other than handwashing. Observed a red plastic bucket with a scrubbing pad in water in the sink at the sushi station.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Albacore, Yellowtail scallion, and yellowtail jalapeno on the menu. As per the cook those items are raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed at the sushi station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 manager with cleanup procedures via email.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided manager with consumer advisory. Advisory was posted during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans not stored inverted at storage area.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
Single-service articles improperly stored. Observed box of fiber plates on floor at three compartment sink area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.