Pubbelly Sushi

5377 Town Center Rd Ste 400, Boca Raton, FL 33486 · Permanent Food Service · License 6023273

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
5 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic
-22
Administrative complaint on Oct 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct152026

Complaint inspection

9 violations found

First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 5 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw tuna stored over unwashed vegetables in walk in cooler, operator moved and stored properly.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw salmon stored over cooked rice parties in walk in cooler. Operator moved and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Employee handled dirty dishes then prepared drinks without washing hands. Informed operator of proper hand washing employee then washed hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched bar arms and wiped face with hands then prepared drinks and handled food without washing hands. Informed operator of proper hand washing employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Ant spray for home use stored under table at sushi area, operator removed and threw away.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On specials menu spicy tuna roll not marked as raw. Operator marked as raw.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil and soy sauce stored on floor in multiple locations. Operator moved and stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Dipperwell not running at all, operator turned on dipperwell.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Using metal cup to scoop stored in ice.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep162026F51Routine inspection11 violations, 8 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Bar Dishwasher- chlorine 10ppm.
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
Official report, on the Florida DBPR website
First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 8 High priority
- 3 Intermediate
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  At walk-in cooler; shredded Krab (58°F - Ambient Cooling 2:05/57°F 3:05). Operator stated removed from cold holding at 11am, did not reach 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line make top cooler; cooked chicken (48°F - Cold Holding); cooked shrimp (45°F - Cold Holding); ; cooked plantains (49°F - Cold Holding); cut cabbage kimchi (47°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  At walk-in cooler; shredded Krab (58°F - Ambient Cooling 2:05/57°F 3:05). Operator stated removed from cold holding at 11am, did not reach 41°F within 4 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen from dining area and began handling clean food preparation equipment, clean food service utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employees touched face and hair then continued handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 6 live small flying insects behind bar flying around/landing on clean plates/clean utensils. Approximately 4 live , small flying insects in kitchen flying around/landing on clean equipment. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Butane stored over/with food items. Operator removed butane from dry storage area.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At walk-in cooler; shredded Krab (58°F - Ambient Cooling 2:05/57°F 3:05). Operator stated removed from cold holding at 11am, did not reach 41°F within 4 hours. See stop sale. At prep area/walk-in cooler; raw steak (62°F - Ambient Cooling 2:25/68°F 3:00. Operator stated raw steak removed from cold holding 20 minutes prior to first temperature taken, cut, tightly wrapped with plastic inside container with lid. Operator uncovered, spread to facilitate faster cooling.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Operator stated no measuring device available for testing hot water sanitizer. Advised Operator to acquire.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at bar hand wash sink.
  Operator provided paper towels.
  Fixed on the spotRepeat violationAdministrative complaint
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.