PUBBELLY SUSHI
1422-1424 20 ST, Miami Beach FL 33139 · 786.564.9146
Last inspected Jul 16, 2026 · 9 visits since August 2023
JAN 25
JUN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Provided to chef via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook change his gloves without washing his hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. The chef removed it.
In-use tongs stored on equipment door handle between uses. The cook removed it.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Observed octopus in a bag floating in water. The chef opened the drain and turned on the water.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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 the Dishwasher (Chlorine 0.00ppm). The chef found a hole in the tube and repaired it. Now the dish machine is at 100 pppms.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several sushi chefs remove their gloves do other tasks and put new gloves on without washing their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 tuna filets with an internal temperature of 42°F still in the vacuum.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lettuce (52F - Cold Holding) at the cook line in a pan on top of another pan in the reach in cooler.As per the chef the lettuce was put on line approximately 3 hours ago. The chef put the lettuce inside the reach in cooler to cool it down.
Equipment drain line draining into handwash sink. Observed an AC drain line in the hand washing sink at the cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 tuna filets with an internal temperature of 42°F still in the vacuum.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the dish machine.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Equipment drain line draining into handwash sink. Observed drain of A/C drains inside HWS at cook line.
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 via email.
Handwash sink used for purposes other than handwashing. Observed metal container stored inside HWS at cook line, chef removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided to chef via email.
Floor area(s) covered with standing water. Observed by walk in cooler.
Food stored on floor. Observed a large plastic container of food inside walk in cooler on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed by the oven.
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and fish over cooked chicken wings in the walk in cooler. The owner moved the beef and fish to the bottom shelf.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink has quaternary sanitizer and establishments only chlorine test strips.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the AC vents soiled throughout the kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Observed the clean stainless steel pans being stored on a rusty shelf.
Equipment in poor repair. Observed the reach in cooler gasket torn at the end of the sushi station.
Floors not maintained smooth and durable. Observed in the back room with storage and ice machines.
Food stored on floor. Observed a large plastic container with cooking oil on the floor by the oven. The cook put it on the a shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed between the wall and triple sink. The owner removed them.
No handwashing sign provided at a hand sink used by food employees. Observed by the oven. The owner put up a sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the drawers soiled in the reach in cooler next to the fryer.
Old labels stuck to food containers after cleaning. Observed blue tape with dates marked on it still on the clean dishes. The manager had the dishwasher remove them.
Standing water or very slow draining water in handwash sink at the sushi bar entrance.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a sushi chef finish a task removed gloves and put on new gloves without washing his hands.
Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 19-01-2024. The owner printed it and displayed it during the inspection.
Ice scoop handle in contact with ice. Observed the scoop on top of the ice machine. The chef put it a clean plastic container.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the sushi station.
Raw animal food stored over or with unwashed produce. Observed raw octopus over vegetables in the draw story reach in cooler at the cook line. The cook put the octopus in the bottom drawer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the restroom on the right side.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef touched a wet solid towel and changed gloves with out hand washing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station.p and kitchen. The manager brought towels.
No soap provided at handwash sink. Observed at the sushi station. The manager brought soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in a rice cooker. The manager removed it.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five packs of tuna still in the vacuum at an internal temperature of 33°F. The chef opened the bags.
No handwashing sign provided at a hand sink used by food employees. Observed at the sushi station.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line. The chef labeled the bottles.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled.
Aug 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef set up the triple sink to sanitize.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels.
Bowl or other container with no handle used to dispense food. Observed in a container chimi. The cook removed it.
In-use wet wiping cloth/towel used under cutting board. Observed at the sushi counter and the cook line. The manager removed the towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gaskets soiled.
Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled.
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.