Pubbelly Sushi

1422-1424 20 St, Miami Beach, FL 33139 · Permanent Food Service · License 2333354

A
Grade A
Safety score 93 of 100
Latest visit: Jul 16, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · no follow-up needed · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 16 routine inspection
    1 high priority (no follow-up needed), 4 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 16, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.

      Observed a cook change his gloves without washing his hands.

    Basic4

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Observed octopus in a bag floating in water. The chef opened the drain and turned on the water.

      Fixed on the spot

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

      The cook removed it.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      The chef removed it.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

    Official report, on the Florida DBPR website

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.

Most cited

Food properly thawed1
In-use utensils properly stored1
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Food-contact surfaces clean and sanitized1