PUBBELLY SUSHI
701 SOUTH MIAMI AVE UNIT 421 A, Miami FL 33130 · 786-533-3975
Last inspected Jun 12, 2026 · 7 visits since January 2024
APR 24
NOV 24
MAR 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
Show the remaining 6 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches during food preparation.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over avocados a5 WIC.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (95F - Cold Holding). As per staff less than 2 hours. Provided Time as a Public Health control form to operator. They are already tracking time, but had no written form.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled.
Handwash sink used for purposes other than handwashing. Observed HWS at cook line with metal container inside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at entrance to kitchen. Paper was provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator during visit.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed inside containers of grounded bread and flour. Containers were removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at 3CS area.
Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at sushi station grooved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch.
Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers.
Food stored on floor. Observed box of chicken on WIF floor.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS at entrance to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF at prep area with soiled gaskets.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken wings with no date and time. As per PIC made yesterday.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at edge of dm machine sink and wall.
Working containers of food removed from original container not identified by common name. Observed containers of flours and other ingredients not labeled at prep area.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
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.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean kitchen top surfaces of all shelves from Excessive dust.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Food preparation section.
Food stored on floor. Box of corn, in food, preparation area.
No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.
Time/temperature control for safety food thawed in an improper manner. Frozen fish in room temperature being thawed.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed cutting board soiled.
Handwash sink used for purposes other than handwashing. Observed at from sushi station hand sink.
Nonfood-grade basting brush used in food.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. Observed at cook line area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at front service reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Time/temperature control for safety food thawed in an improper manner. Observed fish and pork loin thawing at room temperature.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris on exterior of warewashing machine.
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.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
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.
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.
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.
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.
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.
Nonfood-grade basting brush used in food.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in cheese containing at cook line.
Food stored on floor. Observed container of shrimp and eggs on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses.
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.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Time/temperature control for safety food thawed in an improper manner. Observed fish, beef and krab thawing at room temperature in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
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.