Pubbelly Sushi
303 Clematis St, West Palm Beach, FL 33401 · Permanent Food Service · License 6023193
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-15
- Safety score85
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 10, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fried rice (87°F - Cold Holding) by fryer. Operator stated 1.5 hours and discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw salmon above cooked chicken in walkin freezer not all products commercially packaged.. Operator placed raw salmon on lower shelf.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handling raw fish with gloves on then changed gloves without washing hands and handling ready to eat food. Employee washed hands .
Fixed on the spot
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.
George pantelogiannis stated No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There ran out of test strips
Basic1
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed in dry storage. Op removed.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.