Bondi Sushi

3409 NE 1 Ave, Miami, FL 33137 · Permanent Food Service · License 2338038

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 7 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 visit

Oct282026

Routine inspection

13 violations found

First visitOct 28, 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.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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 fish thawing inside ROP At walk in cooler. Observed a raw eel packaging thawing inside reach in cooler front counter.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish and raw beef container stored over cut vegetables at drawers at cook line. Employee rearranged.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw chicken container stored over raw shrimp containers at reach in freezer. Employee rearranged.
  Fixed on the spot
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.
  Observed sushi rice on time no form. Manager filled out form.
  Fixed on the spot
- Code 11, Employee health: 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.
  Observed new employees Gennadiy hired less than 60 days. Manager printed and filled out form.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed pans stored on floor blocking hand sink by ware washing area.
Basic7
- Code 06, Food properly thawed: 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 fish thawing inside ROP At walk in cooler. Observed a raw eel packaging thawing inside reach in cooler front counter.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn at front counter.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels above three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By front counter sushi area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no sign at men's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Above ware washing area.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher is inaccessible.
  For reporting purposes only. Observed fire extinguisher blocked with a box not accessible at ware washing area. Employee removed box.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.