Pop Onigiri
8951 Bonita Beach Rd SE #245, Bonita Springs, FL 34135 · Permanent Food Service · License 4607939
What drove the grade
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade carry on bag used with direct contact with cooked pork.
Operator removed cooked pork
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has a 4 hours time marked for sushi rice without written plan. Provided operator the time as public health control form.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F at cook line.
Operator discarded water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense vinegar.
Operator removed the bowl.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination at prep area.
Operator stored inverted.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored over clean food containers. Operator removed employee bag.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry at mop sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.