Pubbelly Sushi
Last inspected: Jan 27, 2026
41
Score
Public records show nine inspections at Pubbelly Sushi stretching back to 2023. The latest inspection on file is from Jan 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 11 violations per visit.
“Employee failed to wash hands before putting on gloves” comes up most often, recorded three times in the inspection record.
Pubbelly Sushi's latest score of 41 falls below the Miami Beach average of 69. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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.
12A-07-5
High Priority - 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.
01B-13-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed an AC drain line in the hand washing sink at the cook line. **Repeat Violation**
31A-10-4
Basic - 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. **Corrected On-Site**
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the dish machine.
36-27-5
Basic - 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.
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
41
Aug 1, 2025
Complaint Full
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Equipment drain line draining into handwash sink. Observed drain of A/C drains inside HWS at cook line.
31A-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. Provided to chef via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside HWS at cook line, chef removed. **Corrected On-Site**
31A-11-4
Intermediate - 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.
03F-10-5
Basic - Floor area(s) covered with standing water. Observed by walk in cooler.
36-22-4
Basic - Food stored on floor. Observed a large plastic container of food inside walk in cooler on the floor. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the oven. **Repeat Violation**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
52
Jun 26, 2025
Complaint Full
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - 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.
16-32-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the AC vents soiled throughout the kitchen.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed the clean stainless steel pans being stored on a rusty shelf.
24-06-4
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at the end of the sushi station.
14-11-5
Basic - Floors not maintained smooth and durable. Observed in the back room with storage and ice machines.
36-11-4
Basic - 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. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the wall and triple sink. The owner removed them. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the oven. The owner put up a sign. **Corrected On-Site**
31B-04-4
Basic - 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.
23-03-4
Basic - 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. **Corrected On-Site**
16-46-4
Basic - Standing water or very slow draining water in handwash sink at the sushi bar entrance.
29-20-5
39
Jan 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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.
12A-07-5
Basic - 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. **Corrected On-Site**
50-09-4
Basic - Ice scoop handle in contact with ice. Observed the scoop on top of the ice machine. The chef put it a clean plastic container. **Corrective Action Taken**
10-08-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
Jul 11, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
70
Mar 18, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Oct 5, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2023-10-05: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled. - From follow-up inspection 2023-10-05: Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers and squeeze bottles not labeled. **Time Extended**
02D-01-5
86
Aug 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Jan 9, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
33
Frequently Asked Questions
When was Pubbelly Sushi last inspected?
The most recent health inspection at Pubbelly Sushi on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Pubbelly Sushi?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Pubbelly Sushi.
How does Pubbelly Sushi compare to other restaurants in Miami Beach?
Pubbelly Sushi most recently scored 41 out of 100, which is lower than the Miami Beach average of 69.
Has Pubbelly Sushi's inspection record improved over time?
No. Recent inspections at Pubbelly Sushi have averaged around 11 violations per visit, up from roughly five earlier in the 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 three times per year on average.
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