SUSHI BOMBS
15480 NW 77 CT, Miami Lakes FL 33016 · 305-456-1043
Last inspected Aug 18, 2026 · 13 visits since December 2023
AUG 24
JAN 25
OCT 25
APR 26
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired on October 1, 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018026033 | Apr 6, 2018 | Jun 12, 2018 | $160 |
| 1--2015002345 | Dec 17, 2014 | Feb 18, 2015 | $640 |
Inspection history
13 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (82F - Hot Holding); veggi rice (85F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Show the remaining 8 findings ▾
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. After 6 people.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime.
Bowl or other container with no handle used to dispense food. Observed plastic bowl in rice, sugar containers. Operator removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cleaned utensils shelves. Operator removed it.
Employee with no hair restraint while engaging in food preparation. Observed server serving soup to customer with no hair restraint.
Ice scoop handle in contact with ice.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef, raw shrimp in standing water inside 3 compartment sink, operator open cold water.
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand on three compartments sink. Instructed operator regarding the hand washing procedure.
No paper towels or mechanical hand drying device provided at handwash sink.
Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in reach in cooler across the cook line, operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding); raw chicken (50F - Cold Holding); shrimp sauce (49F - Cold Holding) in walk in cooler,for less than 4 hours as per operator. Also observed sweet plantain of 70°F in open reach in cooler, located at cross the cook line. Operator moved the food items to another equipment.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand on three compartments sink. Instructed operator regarding the hand washing procedure.
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 a written procedures to operator.
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. Inside tempura containers.
Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling by walk in cooler.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 50°F.
Food stored on floor. Observed cases of chicken on walk in cooler floor. Also tempura crunch bucket on sushi bar floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler, operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Apr 27, 2026□ 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 ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored on shelves not inverted.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite destruction letter not available. Operator found it.
Operating with an expired Division of Hotels and Restaurants license. Expired on October 1, 2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over cooked shrimp.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over saw salmon in the reach in cooler located at cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Karen Becerra, Grissel, Diego working for over 60 days with no proof of training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not available. Operator found it on site.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored on shelves not inverted.
Food stored in a location that is exposed to splash/dust. Observed pickled ginger buckets stored underneath the hand wash sink at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the reach in cooler located across from the grill soiled.
Reach-in cooler interior/shelves have accumulation of soil residues, unit located across from the grill at cook line.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during the time of the inspection.
Equipment in poor repair. Observed at sushi area reach in cooler gasket torn.
Wet wiping cloth used to wipe tableware or carry-out containers.
Jan 7, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed In the prep cooler across from flat grill at cook line raw steak stored over sliced pineapple.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line shrimp tempura (67F - Cold Holding), as per operator for less than 1 hour outside. Operator immediately removed food and transferred it to the reach in cooler. Observed at sushi area raw salmon (47F - Cold Holding); krab meat (50 F - Cold Holding); masago (50 F - Cold Holding), as per operator food was stored in this unit not more than 1 hour, instructed operator to transfer food to another working unit to maintain proper food temperature.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed WC chlorine sanitizer 200+. Operator added water to lower solution to 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during the time of the inspection.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on storage shelves at cook line not inverted.
Equipment in poor repair. Observed at sushi area reach in cooler gasket torn.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives between reach in cooler and preparation table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly at hand wash sink located at cook line.
Uncleanable knife block in use to store knives. Operator removed it.
Wet wiping cloth used to wipe tableware or carry-out containers.
Wiping cloth sanitizing solution stored on the floor, at front counter.
Sep 5, 2024□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
Aug 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishwasher machine 0 pom. Instructed manager to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite distraction not available upon request. Operator found parasite destruction letter that was on the providers invoice.
Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler at cook line observed raw chicken stored over fried sweet plantains. Employee reorganized the food in the cooler by cooking temperature during the inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the prep cooler at cook line observed raw chicken stored over raw tilapia fish. Employee reorganized the food in the cooler by cooking temperature during the inspection
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. Observed sushi rice under time control not marked, as per chef rice was recently placed in the container from the rice cooker, employee immediately time marked the rice.
Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located at cook line, employee removed it.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for time control, operator printed and completed the form on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees handbag stored on the dishwasher drainboard.
Food not stored at least 6 inches off of the floor. observed a bucket of white vinegar stored on the walk in cooler floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, microwave located above the prep table at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 door glass cooler interior shelves soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued.
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. See stop sale. Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice.
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 rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at the sushi station.
Equipment in poor repair. Observed gaskets torn in all reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink.
Working containers of food removed from original container not identified by common name. Observed Panko, flour and sugar container with no name label.
Jun 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (50F - Cold Holding) stored in the reach in cooler over night, as per operator. Observed raw shell egg (52F - Cold Holding); shrimp tempura (53F - Cold Holding); garlic butter (50F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued.
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. See stop sale. Observed rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice.
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 rice with vinegar at the sushi station with no time marking, operator does not have a way to measure the pH of the rice.
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. Observed walk in cooler at 52F of ambient temperature.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at the sushi station.
Equipment in poor repair. Observed gaskets torn in all reach in cooler.
Observed scoop handle touching the ice, rice, flour and panko. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink.
Working containers of food removed from original container not identified by common name. Observed Panko, flour and sugar container with no name label.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 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 DW sanitizer 0 ppm. Employee using 3 compartment sink to use until the dishwasher is fixed.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the back of the kitchen observed raw shell eggs stored over krab salad, in the reach in cooler located next to the reach in freezer in the cook line observed raw chicken over raw ready to eat salmon and fried shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter observed salmon (46F - Cold Holding); tuna (47F - Cold Holding), as per cook for less than 4 hours, employee closed the cooler door to rapidly cool down the product.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided in the hand sink located in the kitchen
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jenifer Ulpino, Leticia Cruz, Luis Blanco.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control form not available upon request. Employee printed from and completed it on site.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. Observed sushi shef not wearing hairnet.
Employee with no hair restraint while engaging in food preparation. Observed sushi shef not wearing hairnet.
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven at front counetr interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled, observed dishwasher storage racks soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled, reach in cooler at front counter soiled.
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.