PUBBELLY SUSHI
306 SW 145 AVE #121, Pembroke Pines FL 33027
Last inspected Aug 3, 2026 · 11 visits since December 2023
SEP 24
DEC 24
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020495 | Jan 29, 2026 | Apr 27, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. grilled flat steak (148F - Cooking), employee placed back on grill, second temperature 161F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature thermometer available on site.
No paper towels or mechanical hand drying device provided at handwash sink. -Women bathroom. -bar area Employee provided both.
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. Two new employees, manager printed employee reporting agreement, each employee signed copy.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle containing multi-cleaner, next to single service containers in kitchen area. Employee placed label.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water 72F at hand wash sink next to dish pit.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talking on cellphone while prepping food. Explained to another employee to relay to employee in question proper hand washing and food handling procedures. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (77F - Ambient Cooling) since 8:30am, at 1:05pm, at cook line. Food did not reach 41F for cold holding within 4 hours. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 2// breaded shrimp (51F - Cold Holding); cooked chicken wings (51F - Cold Holding); fried rice (52F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 3.5 hours. Foods were stored over stacked above chill line. Operator reduced amounts of foods in containers. Corrective action taken. 2) Observed cream cheese (56F - Cold Holding) at sushi bar. Per operator, food not prepped or portioned today. Food stored out of temperature for approximately 10 minutes. Operator voluntarily discarded.
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. Observed sushi rice rolling machine not time marked. Per operator, food put on time at 11:00am. Operator put time marking on machine.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (77F - Ambient Cooling) since 8:30am, at 1:05pm, at cook line. Food did not reach 41F for cold holding within 4 hours. Stop sale.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water 72F at hand wash sink next to dish pit.
Buildup of food debris/soil residue on equipment door handles. Observed food debris residue on flip top cooler 3 door handle.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door in kitchen.
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Cooked Pork (54F - Cold Holding) inside flip top cooler # 2 at cook line. Per operator, food not prepped or portioned today; Food was stored over stacked in container. Operator put food inside walk in freezer to quick chill. 2. Observed in Flip Top # 2 cooler, Lobster meat (44F - Cold Holding). Per operator, food not prepped or portioned today; Operator put food inside walk in cooler to quick chill.
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 no time marking on Sushi rice machine in kitchen. Operator put time marking on.
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. Emailed poster to manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Employee provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing ROP with cooked vegetables and raw meat, no HAACP plan. Provided operator with special process guidance form.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in kitchen not stored in sanitizing solution.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels of hot water probe thermometer
No soap provided at handwash sink. Bar area
No handwashing sign provided at a hand sink used by food employees. Bar area.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths on prep tables. Employee removed.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Cook line-Robata station-; butter (50F - Cold Holding); diced cooked pork (49F - Cold Holding); tofu cream (50F - Cold Holding); shell eggs (50F - Cold Holding); kimchi (50F - Cold Holding), per operator, food held less than 4 hours, employee removed all TCS foods from unit and add ice for a quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not hot water temperature thermometer or thermo labels on site.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area
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. Cook line-Robata station, ambient thermometer showed 50F, it keeping time temperature control food to 41F or below
No handwashing sign provided at a hand sink used by food employees. Bar area.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi station in kitchen area. Employee provided paper towels
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two sinks inside kitchen area: -sushi station -prep station -dishwasher station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and watch.
Equipment in poor repair. Dishwasher machine out of service at the time of inspection, technician stated, new machine has been ordered
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. Robata station-; diced tofu (50F - Cold Holding); sautéed tomatoes and onions (51F - Cold Holding); diced butter (50F - Cold Holding), per operator food held less than 4 hours, advised operator to moved food out of unit and placed back inside walk in cooler for a quick chill
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. 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. Sushi Rice. Per employee rice on time at 10:30 am, actual time 3:20 pm. See stop sale.
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. Sushi Rice. Per employee rice on time at 10:30 am, actual time 3:20 pm. See stop sale.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi station in kitchen area. Employee provided paper towels
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two sinks inside kitchen area: -sushi station -prep station -dishwasher station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and watch.
Employee with no hair restraint while engaging in food preparation. One employee
Equipment in poor repair. Dishwasher machine out of service at the time of inspection, technician stated, new machine has been ordered
Food stored in undrained ice. Bar area- Two bottles of alcohol inside ice bin for customers, employee removed bottles and discarded ice.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels.
Time/temperature control for safety food thawed in an improper manner. Imitation crabs packed left to defrost at ambient temperature, Employee removed and placed under cold water.
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.