PUBBELLY SUSHI

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water 72F at hand wash sink next to dish pit. Warning - From follow-up inspection 2026-02-02: Observed same. Time extended 7 days. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talking on cellphone while prepping food. Explained to another employee to relay to employee in question proper hand washing and food handling procedures. Employee washed hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (77F - Ambient Cooling) since 8:30am, at 1:05pm, at cook line. Food did not reach 41F for cold holding within 4 hours. Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 2// breaded shrimp (51F - Cold Holding); cooked chicken wings (51F - Cold Holding); fried rice (52F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 3.5 hours. Foods were stored over stacked above chill line. Operator reduced amounts of foods in containers. Corrective action taken. 2) Observed cream cheese (56F - Cold Holding) at sushi bar. Per operator, food not prepped or portioned today. Food stored out of temperature for approximately 10 minutes. Operator voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sushi rice rolling machine not time marked. Per operator, food put on time at 11:00am. Operator put time marking on machine. Corrected On-Site Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (77F - Ambient Cooling) since 8:30am, at 1:05pm, at cook line. Food did not reach 41F for cold holding within 4 hours. Stop sale. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water 72F at hand wash sink next to dish pit. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris residue on flip top cooler 3 door handle. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Cooked Pork (54F - Cold Holding) inside flip top cooler # 2 at cook line. Per operator, food not prepped or portioned today; Food was stored over stacked in container. Operator put food inside walk in freezer to quick chill. 2. Observed in Flip Top # 2 cooler , Lobster meat (44F - Cold Holding). Per operator, food not prepped or portioned today; Operator put food inside walk in cooler to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time marking on Sushi rice machine in kitchen. Operator put time marking on. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Employee provided. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing ROP with cooked vegetables and raw meat, no HAACP plan. Provided operator with special process guidance form. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door in kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in kitchen not stored in sanitizing solution. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. Robata station-; diced tofu (50F - Cold Holding); sautéed tomatoes and onions (51F - Cold Holding); diced butter (50F - Cold Holding), per operator food held less than 4 hours, advised operator to moved food out of unit and placed back inside walk in cooler for a quick chill Corrective Action Taken Warning

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi Rice. Per employee rice on time at 10:30 am, actual time 3:20 pm. See stop sale. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi Rice. Per employee rice on time at 10:30 am, actual time 3:20 pm. See stop sale. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi station in kitchen area. Employee provided paper towels Corrective Action Taken Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two sinks inside kitchen area: -sushi station -prep station -dishwasher station Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and watch. Warning

Basic - Employee with no hair restraint while engaging in food preparation. One employee Warning

Basic - Equipment in poor repair. Dishwasher machine out of service at the time of inspection, technician stated , new machine has been ordered Corrective Action Taken Warning

Basic - Food stored in undrained ice. Bar area- Two bottles of alcohol inside ice bin for customers, employee removed bottles and discarded ice. Corrected On-Site Warning