Sushi Bombs
Last inspected: Oct 29, 2025
32
Score
Sushi Bombs appears in inspection records nine times, starting in 2022. The most recent visit was on Oct 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Compared to other Miami Lakes restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
3
Major latest
5
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on October 1, 2025. **Warning**
50-17-3
High Priority - 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. **Warning**
08A-05-6
High Priority - 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. **Warning**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - 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. **Warning**
53B-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Basic - 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. **Warning**
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored on shelves not inverted. **Repeat Violation** **Warning**
24-05-4
Basic - Food stored in a location that is exposed to splash/dust. Observed pickled ginger buckets stored underneath the hand wash sink at cook line. **Warning**
08B-36-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, unit located across from the grill at cook line. **Warning**
22-16-4
32
Mar 6, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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
82
Jan 7, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - 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.
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed WC chlorine sanitizer 200+. Operator added water to lower solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - 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.
16-37-1
Basic - Equipment in poor repair. Observed at sushi area reach in cooler gasket torn.
14-11-5
Basic - 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.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled.
22-08-4
Basic - 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.
29-20-5
Basic - Uncleanable knife block in use to store knives. Operator removed it.
14-55-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Wiping cloth sanitizing solution stored on the floor, at front counter.
21-38-4
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. Observed pots stored on storage shelves at cook line not inverted.
24-05-4
37
Sep 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
35B-01-4
95
Aug 20, 2024
Complaint Full
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site** **Warning**
01D-01-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. **Corrected On-Site** **Warning**
03F-02-5
High Priority - 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 **Warning**
22-41-4
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located at cook line, employee removed it. **Corrected On-Site** **Warning**
31A-11-4
Basic - 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. **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. observed a bucket of white vinegar stored on the walk in cooler floor. **Warning**
08B-47-4
Basic - 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. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 door glass cooler interior shelves soiled. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
30
Jul 1, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-07-01: Observed salmon (50F - Cold Holding); tuna (52F - Cold Holding); octopus (51F - Cold Holding); wahoo (52F - Cold Holding) stored in the reach in cooler sushi station for more than 4 hours, as per operator. Observed shrimp tempura (46F - Cold Holding); garlic butter (46F - Cold Holding); salmon (46F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-07-01: Observed salmon (50F - Cold Holding); tuna (52F - Cold Holding); octopus (51F - Cold Holding); wahoo (52F - Cold Holding) stored in the reach in cooler sushi station for more than 4 hours, as per operator. Observed shrimp tempura (46F - Cold Holding); garlic butter (46F - Cold Holding); salmon (46F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale was issued. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-07-01: 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 Extended**
01B-19-5
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-07-01: 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 Extended**
03F-02-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at the sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-01: Observed employee with no beard guard at the sushi station. employee put bread guard. **Time Extended** **Corrected On-Site**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in all reach in cooler. **Warning** - From follow-up inspection 2024-07-01: Observed gaskets torn in all reach in cooler. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. **Warning** - From follow-up inspection 2024-07-01: Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed Panko, flour and sugar container with no name label. **Warning** - From follow-up inspection 2024-07-01: Observed Panko, flour and sugar container with no name label. **Time Extended**
02D-01-5
45
Jun 27, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - 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.
03F-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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.
01B-19-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at the sushi station. **Repeat Violation** **Warning**
13-04-4
Basic - Equipment in poor repair. Observed gaskets torn in all reach in cooler. **Warning**
14-11-5
Basic - Observed scoop handle touching the ice, rice, flour and panko. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed Panko, flour and sugar container with no name label. **Warning**
02D-01-5
Basic - 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. **Warning**
14-74-7
41
Dec 1, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - 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. **Warning**
08A-05-6
High Priority - 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. **Warning**
03A-02-5
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 DW sanitizer 0 ppm. Employee using 3 compartment sink to use until the dishwasher is fixed. **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided in the hand sink located in the kitchen **Warning**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available **Warning**
16-37-1
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed sushi shef not wearing hairnet. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed sushi shef not wearing hairnet. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Ice scoop handle in contact with ice. **Repeat Violation** **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven at front counetr interior soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled, observed dishwasher storage racks soiled. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled, reach in cooler at front counter soiled. **Warning**
22-16-4
26
Jul 7, 2022
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink being used as a dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing degreaser no labeled by dish machine. Employee labeled spray bottle with content name. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers no handles inside container with dry rice.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and food containers not inverted. Manager inverted pots and containers on drying rack. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed a box with raw chicken stored on the floor inside walk in cooler. Manager stored box with chicken six inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager stored ice scoop with handle upwards **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
64
Frequently Asked Questions
When was Sushi Bombs last inspected?
The most recent health inspection at Sushi Bombs on file is from Oct 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Sushi Bombs?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Sushi Bombs.
How does Sushi Bombs compare to other restaurants in Miami Lakes?
Sushi Bombs most recently scored 32 out of 100, which is lower than the Miami Lakes average of 74.
Has Sushi Bombs' inspection record improved over time?
No. Recent inspections at Sushi Bombs have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Bombs 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 Sushi Bombs inspected?
Based on the inspection history on file, Sushi Bombs is inspected around three times per year on average.
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