Pubbelly Sushi
Last inspected: Feb 24, 2026
20
Score
Across the available record, Pubbelly Sushi has seven inspections on file, the first dated 2022. Inspectors last stopped by on Feb 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
“Walk-in cooler shelves with rust that has pitted the surface” comes up most often, recorded five times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
5
Major latest
13
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
High Priority - 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.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over avocados a5 WIC.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at cook line with metal container inside.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at entrance to kitchen. Paper was provided. **Corrected On-Site**
31B-02-4
Intermediate - 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.
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch.
13-07-4
Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers.
14-11-5
Basic - Food stored on floor. Observed box of chicken on WIF floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at entrance to kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF at prep area with soiled gaskets. **Repeat Violation**
23-03-4
Basic - 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.
03G-53-1
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at edge of dm machine sink and wall.
36-27-5
Basic - 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.
02D-01-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside containers of grounded bread and flour. Containers were removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at 3CS area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at sushi station grooved. **Repeat Violation**
14-09-4
20
Mar 24, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean kitchen top surfaces of all shelves from Excessive dust.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
45
Nov 14, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
45
Apr 4, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed at from sushi station hand sink.
31A-11-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed cutting board soiled.
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light not functioning. Observed at cook line area.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at front service reach in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
25-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and pork loin thawing at room temperature.
06-01-5
50
Jan 29, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - 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.
03G-04-5
High Priority - 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.
35A-05-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - 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. **Corrective Action Taken**
22-59-4
Intermediate - 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. **Corrected On-Site**
11-26-1
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in cheese containing at cook line.
14-01-5
Basic - Food stored on floor. Observed container of shrimp and eggs on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - 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.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
25-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish, beef and krab thawing at room temperature in kitchen.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
02D-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
21-44-1
29
Feb 28, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food items off temperature raw garlic 53 f raw bokchoy 51 f Avocado 53 f cheese 56 f Corrective action taken cook place all food items inside walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Repeat Violation**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on drainboards or equivalent. **Repeat Violation**
16-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.
13-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
45
Sep 27, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
43
Frequently Asked Questions
When was Pubbelly Sushi last inspected?
The most recent health inspection at Pubbelly Sushi on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Pubbelly Sushi?
Across the inspection record, “walk-in cooler shelves with rust that has pitted the surface” has been cited five times, more than any other issue at Pubbelly Sushi.
How does Pubbelly Sushi compare to other restaurants in Miami?
Pubbelly Sushi most recently scored 20 out of 100, which is lower than the Miami average of 74.
Has Pubbelly Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Pubbelly Sushi have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pubbelly Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pubbelly Sushi inspected?
Based on the inspection history on file, Pubbelly Sushi is inspected around two times per year on average.
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